Wasp Control for Belchamp Walter Restaurants, Pubs and Commercial Premises

A food or drink producer must keep wasps out of the working area, which means finding the nest and tightening up the routines that attract them.

Production areas and wasps

Small producers make jam, chutney, cakes, juices, ciders, sauces and similar goods, often in a converted barn, kitchen or outbuilding. The work is sticky, sweet and warm, and the smell carries a long way. Fruit arrives by the crate, bottles are washed and filled, and waste is taken out to bins or compost.

In late summer, when colonies are at their strongest and natural food is thinner, wasps are drawn to all of it. A producer who is proud of clean, controlled work does not want them anywhere near the product.

Visitors add a further dimension. Many small producers invite people to taste, buy or tour. A guest holding a spoon of preserve is a target for wasps, and a tasting table outdoors needs the same care as any other food service. Offer samples from covered dishes and clear them quickly.

Keeping the work area closed

The first priority is the room where food or drink is made. Steps that help include:

• keeping doors and windows closed during production
• fitting fine mesh screens to windows and vents where permitted
• moving fruit crates inside only as needed
• washing floors and surfaces at the end of each session
• draining and covering waste containers straight away
• keeping filled bottles and jars in closed boxes

If a wasp gets into the room, stop work near open product, cover it, and let the wasp out calmly. Never swat it into a batch.

Think about the points where product leaves the room. A door held open while a crate is carried to the van, a hatch for trade customers, and a window opened for ventilation all let wasps in. Where you can, move crates in a single trip and close up straight after.

Equipment such as hoses, buckets and tubs can hold sugary water. Rinse them and store them upside down or covered.

Fruit, waste and the yard

Damaged fruit and pressings are strong attractants. Move waste away from the production area, keep it covered, and empty it often. A compost heap or bin close to the door acts as a feeding station for wasps and draws them close to the working area.

Keep an eye on the yard. If the wasps seem to come from a single direction, look at the gaps in nearby buildings, the roof edge, any pallets stacked against walls and hedges at the edge of the yard. Use your eyes from a safe distance. Do not move pallets that are next to a suspected nest.

Pallets of empty jars and bottles, stacked in the yard, hold sweet residue and shelter. Rinse them before storing and keep them away from the building wall where they could hide a nest.

Do not spray in a food area

It is tempting to grab an aerosol when wasps appear in a production room. Please do not. Sprays are not suited to a food or drink environment, they do nothing about the nest and they can leave residues. Treat the cause, not the symptoms.

Equally, avoid putting out sweet traps near the work area. They draw wasps close, and they do not stop a nest producing more.

If you are worried about compliance with your own food safety procedures, check your own records and any guidance you work to, and speak to the relevant authority if needed. The advice here is general and does not replace that.

Keep a log. If you work to a food safety system, note when wasps were seen and what was done. It shows that the matter was taken seriously and it helps spot patterns from year to year.

Staff and family members who help at busy times should be told too. A cousin helping with bottling for a few days may not know the habits of the place, and the first they hear of a nest should not be a sting.

Booking

Both domestic and commercial customers are served by this service. The company offers same-day service, is open seven days a week and carries full insurance. A single nest costs a fixed £90 and one visit is guaranteed. Any additional nest on the same property costs £35 extra.

To arrange a visit, ring 01245 327274 or complete the online booking form on the contact page. Say that you run a food and drink business, give the position of the nest and explain when production is idle. Bookings from the village and surrounding villages are covered by the technician. If anyone working with you is allergic to stings, tell the office so that the visit can be prioritised. If the empty nest is visible to customers, ask whether it can be taken down.

If access to the nest means going through a production area, tell the office, and plan the time so that the room is empty and clean-down can follow. The technician can discuss timing with you when you book.

Stings, staff and next season

If a person is stung, rinse the spot, take out the sting if it is visible and hold a cold pack against it. A 999 call is needed for dizziness, a widespread rash, swelling of the face, lips or throat or wheezing or difficulty breathing. Staff or customers with a known allergy should talk to their GP.

The first nests are started from late April, depending on the weather. A producer in Belchamp Walter, like others, should look around the outbuildings in spring, before the season of fruit begins. A small nest found in May is a straightforward job. A large nest found at peak harvest is a headache.

If you ever notice insects that look like bees rather than wasps, contact a local beekeeper or the relevant bee organisation. The technician treats wasps only.

A short staff note, covering who to tell, what to cover and what not to touch, is a worthwhile addition to your induction for seasonal helpers.

Frequently asked questions

More wasp advice for Belchamp Walter