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mixter17
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The first thing you'd want to check is if there's any blood from the pest that could contaminate the surroundings and clean it accordingly. You should also check for the food that was in the trap, or near the trap, and dispose of it to avoid any possible contamination in the area. 

Pests can carry numerous diseases like leptospirosis, salmonellosis, and tularemia, and when capturing them you should be very careful to prevent contaminations. 
mariejoepagaduan

Whenever a trap has sprung and caught a pest, you will want to: Inspect for any biological contamination from the blood of the pest and dispose any food that may be contaminated.

Further Explanation

Pest is one of the carrier of biological contamination in the food because pests are naturally dirty. The bacteria associated to pests enter food through one of two ways:  

  1. direct incorporation of the filth (that is the bodies or parts of the bodies of insects, mites, rodents, birds and other animals) into food  
  2. the contamination of food or food-contact surfaces by the metabolic products released by those pests.

Foodborne illness is commonly referred to food poisoning, is a disease that occurs when a person consumes a food that contains harmful microorganisms (bacteria, viruses, parasites) or food that contains harmful chemical.  

There are three types of food hazards that can cause illness:  

1. biological  

2. physical  

3. chemical  

Biological hazards are microorganisms in food that cause illnesses such as Salmonella spp. Hepatitis A and Trichinella spiralis.  

Physical hazards are foreign matter found in food that may cause injury or sickness when ingested. Examples include metal and glass fragments.  

Chemical hazards include chemicals that are naturally occurring (such as allergens), intentionally added substances (including preservatives, food coloring, etc) and unintentionally added chemicals (like cleaning chemicals, agricultural chemicals, etc) in food at amounts that are dangerous to humans. These substances may trigger allergic reactions, production of toxins, poisoning, and injuries.  

Cross-contamination is the process of transferring hazards to food from other food, cutlery, and kitchenware when they are improperly handled. This can be prevented by following food safety protocols such as, but not limited to, good hygiene practices, and HACCP.  

Learn more  

1. Time Temperature Control (TCS) brainly.com/question/9253766  

2. Holding temperature brainly.com/question/10748395#  

3. Pathogens brainly.com/question/12427966#  

Keywords: pest, foodborne, disease, food poisoning, food, food safety  

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