The Pest Collective
The Pest Collective brings together thought leaders, scientists, operations experts, and business innovators to share practical insights that impact real-world commercial environments. Whether you manage facilities, oversee compliance, or lead operational teams, this podcast provides perspectives that help you anticipate challenges, strengthen strategies, and stay ahead in a rapidly evolving industry.
The Pest Collective
How Pest Issues Put Food Safety – and Inspections at Risk
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The connection between pest management, food safety audits, and compliance in regulated environments.
Welcome to the Pest Collective, a podcast sponsored by Terminext, where we break down pest risk from the inside out. We go beyond the problems you can see to uncover root causes and deliver solutions that make a real impact on your operations. I'm Dr.
SPEAKER_02Nancy Traiano, and I'm Jen Fox, and today we're talking with registered environmental health specialist Todd Franz, and we'll be discussing how pest issues directly impact food safety, compliance inspections, and operational continuity.
SPEAKER_01All right, Todd, can I ask you to just talk about your background?
SPEAKER_00No, you got it. I really cut my teeth as a health inspector, locally here in San Bernardino County, California, with the Environmental Health Department and learned so much on that process. You know, I started as an intern and so I worked with the housing department, which meant that I was inspecting everything from like the hotels, motels, all the way up into the mountains. They've got all these communities with the camps that are up there, you know, and camp, whatever it is, and all the which is great because I would show up and I would get to do kitchen work, I would get to do rodent control, and then I would look at the swimming pool, and then we'd look at the waste, you know, all the elements of environmental health. And so it was a foundational thing to me. But I pretty quickly realized that maybe regulatory wasn't my space. And this opportunity popped up with Western Exterminator Company. They needed somebody to be able to work with their food clients because they had a lot of food clients at the time, almost most of the local grocery industry and a lot of restaurants, and they really needed just to help in basic consultation with food safety issues. And so I jumped right into the private industry with them and haven't turned back since. It's it's been fun. I I was there for several years, and and you know, the irony, of course, is that Western Exterminator Company, I I've had this long journey since then. And circling back to it, now I my parent company, you know, Terminix and Rent to Kill owns Western Exterminator Company. So when they bought the company I was working for a couple of years ago, here I'm sending my HR paperwork back to Westernexterminator.com. It was just it all comes full circle. But yeah, I had had some time doing consulting in Morocco with fisheries, spent a long time at Disney and Anaheim. You know, I got to build the food safety program and get that started. So there's a there's a team there. If you are enjoying the corndogs anywhere in that property or anything else, that team makes sure that it was safe for all those guests that come through. So yeah, now I am with Staritech on the consultative team and uh just really enjoy it.
SPEAKER_02So, Todd, thank you for that background and very excited to have you with us today. When you were doing all those inspections, I think this would be a good context to kick off this session with you as a health inspector. And you mentioned you look at all those different facets of an inspection. What made pest control stand out? You've obviously built a career off of that piece of it. What made that feel so important to you?
SPEAKER_00Yeah, two things come to mind. Number one, pest control is just so visceral, right? I mean, you know, if the food is at 48 degrees instead of 41 degrees, there's nothing to look at that makes my skin crawl, you know. But if I'm in a location and there's a rat scaring through, or I see a cockroach in a corner, I don't care if you're in the business, if you're a health inspector, if you're an operator, if you're a guest, right? You know, there's a wheel. Yeah, yeah. Yeah, yeah, there's a willies moment going on. So I think that that, and then the other part is the partnership element of pest control is like none other. You know, a chef and a cook can get their recipes and do their food and do all the food safety stuff. And if they know their stuff, they're gonna do a pretty good job, you know. And the health department will coach them. But you know, you get to the pest control element of it, it's a both and so you have to have the operator doing their part. You gotta at least close the doors, right? You have to keep the sanitation element of that. And yet there's times when something's gonna happen and you need that partner over in the pest control area. So it's a really strong two-way straight. So though I think those two things really catch my attention.
SPEAKER_02I love that. And you're right, it is very visceral. So it's one of those things that I think when you're in the industry, you're looking for certain things. But if you don't know, where do you go to look first? So when you're looking at food safety audits and inspections, how do pest issues actually affect those? So if you're getting an inspector coming in, they've got their audit sheet, they've got the clipboard coming in, you know, they have or have not maybe made an appointment with you. How does the pest issue piece of that actually affect that piece?
SPEAKER_00Yeah, there's a really short list of things that will close a restaurant instantly, you know. If you're a health inspector, you've got the list of imminent health hazards. If you're on the private end, so like our currently, you know, we're doing third party or specialists are providing assessments, that rather than closing the restaurant, we've got to got the bat phone, you know, and we'll call the corporate office and they make it happen, you know. But either way, you're putting the flags on it and the pest issues, active pest infestation is on that very, very short list right there with like sewage backing up and uh no power and no hot water, you know. I mean, there's it's a really short list when you get down to what can close a restaurant now. And so that the import of that, I think, really is something that it just leans itself into. When I walk in, I have that. And everybody, every inspector and every specialist who's ever walked into a restaurant, you've got that something in the back of your head thinking about, oh, is there going to be a pest issue today? Or is there going to be one of these issues that's a critical health issue? And so that it sets a little bit of a tone because we know that that's a really critical issue that we've got to be looking for.
SPEAKER_02And just a follow-up to that, though, I guess for those who have never been through an inspection, I'm just Jen going to my favorite restaurant to have dinner. If I don't know anything about how that letter in the window, how would you leave that grade? Because everyone looks for the A in the window, right? And you're like, oh, there's a B, there's a C. I guess growing up before I joined the industry myself, I always thought, man, that must be a massive infestation to lose that A rating. But I've learned since that's not always the case. What does that threshold look like that people should be aware of that can change a grade like that?
SPEAKER_00That's a fantastic question. I mean, keep in mind though, if you've seen one health inspection from one health department, there are 3,000 other health departments in this country. And every one of them has their own approach to doing the health inspections and often their own approach to doing enforcement. I've been doing this since the 1900s, and um so things have changed in this time. And, you know, there was a point back when I started that it was actually a little bit more, they would look at it and there was some nuance, and the inspectors would go, well, is it old droppings, is it tried droppings, is this evidence, is it active? Is it, you know, and there was some working, and I remember a big news expose that happened in LA area, and it caught, they were making their headlines and it led to a hearing of the board of supervisors of LA County pretty much calling the health department to task for not closing a restaurant. And, you know, they were going into the restaurants and putting the health inspection down that said past, you know, or A or whatever it was, right next to the droppings that were sitting on the ground, you know, and then on the news. I just remember the director of environmental health at the time trying to explain to this supervisor, hey, the difference between old and active infestation. And the supervisor literally puts his hand up and just goes, stop. A dropping is a dropping, is a rat, is a rodent. Done. And as I kind of just looked nationwide at my experience in this stuff, there was a shift that started happening right about there where it's like, no, rodent infestation is a closure, a cockroach infestation is a closure. And that's really the dominant approach that health departments, it doesn't really matter what jurisdiction you're in, that has become the approach pretty much across the board. You know, the thing though that we find that really makes a big difference because we've got stats that we can look at for our own clients that are really in-depth. And what's great is it crosses jurisdictional boundaries. So if we've got a client with 2,000 locations, you got about 1,800 at least different health departments representative. So it's not just, you know, the health department's approach to it. And we can see certain trends in there that really help or hurt the pest control part. One of them is if you're doing your own inspections, put on your own health department hat and then go play detective. Look for the signs, you know, play the Sherlock Holmes approach of, oh, why is there this, you know, brown rub spot over here in this one corner and not anywhere else? Oh, the runs are coming in here. What are these little things that is that wait, what is that? Oh, those are droppings, you know, and to put your own health inspector hat on. And we see this really strong correlation between the operators who do their own self-inspections. They put their health inspector hat on and they walk your own locations, and then of course they take action on it, right? Those two things in combination will watch successive assessment scores just climb and get better and better over time. And because you're finding it out. That was that partnership part of food of pest control, right? You're doing your part, you're figuring it out, and then you can call, oh no, I need help. You know, and you call the professionals. But if you're not looking, you're not seeing. If you're not seeing, you know who's gonna see your guests or the health department, or somebody else will see it at some point.
SPEAKER_02Yeah, absolutely. So the best advice, probably do a mock audit, give yourself a baseline, and then call in some help if you need it.
SPEAKER_00Yeah.
SPEAKER_02Yeah. Awesome.
SPEAKER_01So wow, yeah. So that's a great segue into uh a question I have for you. So what are the most common compliance gaps related to pest management?
SPEAKER_00Gaps is a good word.
SPEAKER_01So suggestive of, yeah.
SPEAKER_00Yeah, I don't know if you had pun intended anything. Problem in and of itself, yes. You know, literally gaps. And it's interesting because you'll get, we look at one part of my job is that we'll pull health department inspections together for a client from across the board. And it's always tricky to normalize those because certain health departments will group together a gap under the door with an active infestation. And so you kind of have to tease that apart a little bit. But literally, do you keep them out or not? You know, is there a gap under the door? And there's a very, very small gap, and you can have rodent centering. And the, you know, simple installation of weather stripping, I say simple, but you know, I realize that there's it's it's it's almost never simple, right? Because as a restaurant operator, my ability to navigate the facility changes and my facility partners, and because as an operator, I'm not the person usually who's gonna go to the Home Depot and buy a strip of weather stripping threshold and install it, you know. And so your ability as an operator to know how to work your own system to be able to get those things done, whether it's a landlord, tenant, corporate uh facilities managers, things like that, to be able to see those things and bring them to the right attention quickly is super key.
SPEAKER_01But I also think you had you had a good point when you said simple, because a lot of, I mean, a lot of the times that we know the pests are coming from the outside, and it is as simple as weather stripping.
SPEAKER_00Sure. I mean, there's crazy stories where you have to figure it out. And that's right that, you know, I was doing food safety for a place that had a lot of food outlets on a campus situation. And there was some complaint of worms, and I'm using big old air quotes right now, worms in the salad. And I'm like, oh, this isn't good. Because there's never worms in the food. It's usually, let's let's call it what it is. It's maggots, you know, or or maybe it's like stored product pest larvae or something like this. But it's baby flies. We're we're digging into this. How could this happen? So we go into the kitchen, we're looking around. No, it's just there's just nothing that's there's not flies in the kitchen per se. Well, it this campus was so old, they had two levels, and there's a basement dish machine. And they years, I mean, like 50 years earlier, they had built this place and they installed the disholator, which was this big conveyor belt that would bring all the dishes from the service levels up at the top down into the basement dish machine. That thing would get overstacked and the food would fall off, and all this stuff was happening. The solve on that one was when the food that had been falling off was being just so pest ridden, and literally a ceiling tile in a commissary on the basement level broke through and a rat full of maggots fell down into the dining area, you know. So sometimes, sometimes the solution will literally fall into your lap, but other times figuring out where it's at or the problem, yeah. You know, and and you've got to solution it. So it's not always simple, is the point, you know, and to go, wait, where is this coming from? You know, how are they getting in? You pay as a restaurant operator, here's my biggest hint the best use you can get out of your pest control technician is you pay them to think like a rat. You pay them to think like a cockroach. I'm paying you to think like a maggot, you know, and because when that pest control technician walks in, they should be saying, Hey, okay, I'm a cockroach. Where am I coming from? And they know the behaviors, you know, they know these pests. They know what they like, they know what they don't like, they know what kind of neighborhood they want to live in, they know what kind of neighborhood they don't want to live in. And they can guide us, you know, like fruit flies. It's always coming from in the facility, you know, the call is always coming from inside the house. It's never almost the outside. And so you need that that dream.
SPEAKER_01You have to uncover the problem. Yeah, I always tell technicians my best advice is that you have a license to be curious. Like that is part of your job. You have to pull out that license to be curious and use it. Get your multi-use tool out, start unscrewing drains, panels, under cabinets and in-cabinets, and it's time to find the problem. It's got to be coming from somewhere.
SPEAKER_00Yeah. Yeah. And, you know, again, as an operator, right, we have this partner who likes doing that. You know, they self, you kind of self-select in this job for being curious. And you have this great combination of knowledge and curiosity. So, you know, the biggest advice I give to folks is just take advantage of that, you know, lean on them to go, hey, we're okay, there's a drain somewhere in here that wasn't clean, you know, or whatever else it is.
SPEAKER_02Yeah. And knowing the biology, that's why it's so important with that. And I think a great point between that partnership of the technician and the facility that we're working with, the client in general. Working into that, we're not there 24-7 as much as we would like to be and know everything that's going on all the time. So that communication is so important. So, what type of documentation? I guess it's a two-fold question. One should be there, because I think I don't know. I know I've done it. Nancy, I'm sure you've done it. We've all gone on the logbook hunt to try and find that. So I was telling Nancy the other day, it's like Cindy Lou Who, like, where are you? Logbook, I cannot find you. So looking for that. And then, so you've got that piece of what should be the communication between the client and the technician, because we're not there together all the time. And then how does that turn into the documentation that inspectors expect to see? So, kind of a twofold one. There's the communication between the client and the company or the technician, and the communication that the health inspector or somebody would want to see there too.
SPEAKER_00Yeah, you hit the nail on the head, right? As the best technicians or inspectors or specialists are only visiting this location for an hour a quarter, you know, or something along those lines. You know, you want to know if there's pest issues, you ask that person who works in the dish room for an eight-hour shift for five days a week, they'll tell you. They'll tell you quick, you know, and they know. And so the eyes and ears need to be making notes of where this stuff is coming from. That's the criticality of that pest log. And if I'm somebody who works in there and I don't know how to find that easily, as soon as it becomes my own hunt, right? I mean, you were talking about hunting for it as somebody who wants to reference it. Well, what if I just, it's like, oh my gosh, I keep seeing it as cockroach in this corner. As soon as I have to make more than, you know, move more than two manuals out of the way to look for it, I'm done. I'm back to doing dishes, you know. And so making that really accessible. And one huge concept that, you know, if you're at a food safety conference at all this year, anywhere ever, this phrase will come up guaranteed. Food safety culture. And the culture of the kitchen has to facilitate that dish machine operator who sees that pest is empowered to stop and go find that log and write it down, or tell somebody else to be able to write it down, or, you know, get the attention of the supervisor and say, um, over the corner, you know. So that's the culture. The kitchen has to embrace and use the log. So that's the internal element of it, because that gives you, you know, instead of just totally being blind, coming in trying to figure out where they're coming from, now you've got some information. You've got hard, hard cold facts. As an inspector, if I'm an operator and my inspector is looking for that log and asking for it, oftentimes I'm already in trouble. Because from a food code perspective and from state health department, say health laws and things, that log is optional. It's not part of food code. And so as an inspector, I almost really can't look for it for the most part. It's not, it's not in my purview. It's an additional document. It's an optional thing. And so I can't hold you accountable to something that isn't required by law. Now, the moment there's a problem, and as an inspector, I see that infestation, I see that evidence of it. Now I can ask you to show me, you'd better step up to the plate and say, well, here's our log, here's the pest control documentations. Or if you're going to a hearing because there's been active infestations that have been cited, those logs come up in hearings all the time. And they're your best friends, you know, and use a log used correctly is the get out of jail free card. That might not be the right term, but we'll just run it out there. Where it's a log because it closes the loop, right? It's not just, hey, there's pest issues, it's there's pest issues. We recorded it, we partnered with our pest control team, they addressed it and they gave us this advice that we followed up on, right? The closed loop. We we saw the problem, we addressed the problem, we followed back on it. Whereas a pest control log that's not as well used is more a send your jail card, you know, because now you're just documenting problems.
SPEAKER_02Yeah, and Todd, if I go to jail and someone says, What are you in for? Yeah, it's not gonna be I I failed some documentation. That's not gonna, that's not gonna play out well. Gotta go bigger than that. That's just lame.
SPEAKER_00Yeah, yeah, yeah. Well, so the log used correctly is a fantastic tool, you know, and it solves things, but just a haphazard doesn't really help that much.
SPEAKER_02Yeah, is there something that will cause a negative outcome on an audit from a documentation standpoint, almost hands down every time?
SPEAKER_00Hmm. That's a good question. And you you kind of stomped me on that one.
SPEAKER_02I'm trying to think of like if you write the wrong thing down, kind of a Yeah, write the wrong thing down, or is there something that they immediately have? I always call on the clipboard of the audit form where they say, like, this is documentation you are required to have. Like, what is an easy? It's like the SATs. I get points if I write my name on the slot. Like, I'll take those bonus 200 points or whatever it is. You should do this first. Like, you know, an auditor's coming in. These are the two things you just better have teed up and ready to go.
SPEAKER_00If you're in that, the auditor's coming in or the inspector's coming in, I'm gonna do this. You've already lost, right? I think that if you want to win, that there isn't an inspector, you know, there's something magical that happens when you become an inspector or a specialist or an assessor where you instantly get the spidey sense of they are fake in this. Yeah, yeah, yeah. And and I've been in those where you walk in and like, you know, for a temperature log, right? The temperatures are at all the cold holdings at 41 degrees. It was at 41 degrees and they're all blue pen. It was there today. And oh, look, it's filled out for tomorrow and next week too, you know. And and and those pest control logs can be the same, you know. If you're just penciling that stuff in and typing it in and not using it, right? And you're just doing it because I know that my chef manager expects me to go fill out the log today and put my initials on it. That's the worst, you know, because it doesn't just not help, but it puts the wrong information into it and sends us in the wrong direction.
SPEAKER_02So definitely don't fake it till you make it. That's for sure.
SPEAKER_01Now not in this business. Yeah. So, Todd, shifting gears a little bit here, but certainly related. So, in the past decade and a half, maybe almost two decades now, we have seen a shift from going from reactive pest control to proactive pest control. So, as a food safety inspector, how do proactive pest programs support compliance readiness?
SPEAKER_00Yeah, it's a good one. I think statistically, there's like just really brass-tacked mechanical things you can be doing. Again, we have the benefit of this wealth of data that we can go mining and we can see things that there is a direct correlation between are your floors clean and do you have pest issues? You know, there's a direct correlation between, you know, certain sanitation issues and certain facility issues. And do you have pest issues cropping up? I would put that at those at the top of the list to be able to be prepared for that. And the second one, I'm gonna circle back to that self-audit, that self-walk. If you want to be compliance ready, you have to be your own compliance officer sometimes and take that into your hands. And the best locations are the ones that really disseminate that all the way through. It's not just the manager doing their compliance walk, but that person in the dish room that I mentioned earlier is doing theirs when they get into their dish room. They do a quick scan. It doesn't take about 30 seconds, but they can do that and let their supervisor know, oh my gosh, would you look at this? We got to deal with it. So, you know, that proactive look at your own facilities, put on the inspector hat. You can do this and figure it out on your own. And the second one is when they come in, you know, think of that specialist who's walking through the location. If you have the ability to walk and shadow that person, you're learning. You're learning the secrets, you're learning your tips, you're learning your tricks, you learn what they look for because it's a different set of eyeballs when you're walking in from the outside as an inspector than when you're operating and you're in it day by day. And even if the only thing you learned from that is that I got used to seeing this and I don't see it anymore, you know, it became wallpaper because I saw that little crack in the wall every day of every shift of every shift. Every hour, you know, and it just disappeared and blended into the wallpaper for me, you know, versus somebody from the outside with a fresh set of eyes is going to come in and see that and go, Oh, what is this? And you're gonna say, huh, you know, I don't know. So take advantage of those outsiders. I mean, yes, you don't want your first line of information coming from the health department, right? You should be prepared for them. But when they're there, take advantage of it. Listen, take notes, ask the questions. And if they're pointing things out that say, hey, fix this, and they walk on, because you know, not every specialist and not every inspector is as educational as we'd like them to be, coax the education out of them. You have, as an operator, that's a tool that you shouldn't waste, is all the knowledge that's sitting in the head of that inspector. They've seen a thing or two, they've been in a restaurant or two, they've seen, you know, a hiding place for cockroaches and rats, and they know what they're looking for. So pick their brains when they're walking through. Why did you wait? You just said what? Tell me why. Where's that led to? What are the potentials of that getting bad for me? That would be, you know, really good tool to take advantage of.
SPEAKER_02Yeah, that's great advice. I have a compliance background, and I've been telling people my crusade the last few years has been regulatory folks, compliance folks. Really, if you ask and you're curious, they will help you. Like I know they get everybody gets a bad rap because like somebody's coming in with a clipboard and a paper, they're gonna be mad. This is gonna be bad. But I love that you point out that it's an educational opportunity. And if you have something new going on, a lot of times that proactivity that Nancy mentioned, people will come out and do an audit if you ask. Not that sometimes we want to open up the book and have them come in, but if you're truly curious and you truly want to do things the right way, maybe you've taken over a restaurant or just opened a business or did something like that. I've found over the years that if you say, you know, we want to, we want to do this the right way, we want to have everything on the up and up, would you come take a look for us? There's a lot of forgiveness there and a lot of more education to be had proactively.
SPEAKER_00That trend is so strong that there is one jurisdiction here in Southern California, Orange County Health Department, that is piloting a new program. And the education and the food safety culture, and how do you build it into the locations? They're gonna do their three inspections per year. They are short-staffed. All health departments are. It's a trend that's been happening in this industry for several years. It's been building. It's hard to bring new people in. And they realize that the time that that limited staff has in the location is valuable. How do we make the most of it? They've literally shifted from surprise routine inspections that are unannounced to saying, all right, our first one, we're gonna tell you we're coming. We're gonna schedule it. We're gonna make sure that your manager is there, we're gonna make sure we're not coinciding with some, you know, big, huge dinner party that you're hosting. And we're gonna walk and just make it educational. The next one, yeah, it'll be a routine and it'll count and we'll put the score up, but we're still gonna schedule it because we know they they figured out that the best bang for their buck is to walk through and get those questions. What are the things on your mind? What do you worry about? How can we interact? Oh, there's a little issue here. If I don't have to take the temperature of every single food in the facility, because your big concern is trying to get your arms around your cooling process, right? I can spend some time. And so that's a shift. And it's got other jurisdictions looking at them. I don't know of any others doing that yet, but I think it's really kind of an indicator, though, of where jurisdictions are kind of thinking outside the box. And there's pressure to really think how do I influence and help and educate the food safety culture of this location rather than just being a food cop. And that's that's a shift. It's not gonna happen across the board. I mean, you know, most health departments are gonna be what they're gonna be, and they're probably not gonna change very quickly. Yeah. But you will start to see that in a lot of different parts of the country is my catalog.
SPEAKER_02How great to have more of a partnership though, than just this punitive thing that's coming to damage you or hurt you in some way. I think that's fantastic. So to close us out, I guess we've talked about the big thing. And so obviously the the big risk that a business can face is a shutdown or a bad letter in the doorway or something like that. We talk a lot about reviews. I know I don't eat anywhere without going online and checking the Google review and the score, and I'll take a quick scroll through. And even the really good reviews, I go, let's see if there's bad ones. And as soon as it says, I saw a roach, I go hard pass. And that's without the knowledge of going in and you do that smell where you go, yeah, we're not even here. Um, like everybody in the pest control industry has that list. No, you'll have the places that you're going or not going. But what are some other risks that businesses face when pest issues go unmanaged? So we've got the reputational risk, we've got ultimately a shutdown. What else falls in that spectrum of a risk to a business?
SPEAKER_00There is an outbreak risk. It's very difficult to trace a pest infestation and connect it directly to a restaurant outbreak. If you think about it, if there's contaminated food coming in, when we have samples of the food, we can send it to the lab. If I've got an employee who has hepatitis, we can have the rest of the staff get tested for hepatitis to say, is this where it's coming from? Or if there's an outbreak of hepatitis. But if there's an outbreak of salmonella that we think comes from, the rats aren't volunteering to come in and get tested for salmonella, you know? So you can't attack and a whole other business line for us, I think. Yeah, there you go. See, you're welcome. But there it's the very rare, you know, scenario where you can actually tie those together. But from a public health perspective, you know, long, I mean, starting with bubonic plague in Europe, we've learned that pests carry disease, right? Yeah. This is the risk. And so the impact of having an outbreak, whether you trace it to those pests or not, right, is huge. The dollar figures of a single illness versus an outbreak and the type of restaurant that you run, the research on it is huge. And it gets up very quickly in the tens of thousands of dollars. It almost starts there and moves up into the millions when you have those things happening. I mean, not to mention just let's face it, that everybody's got a camera. Everybody has a cell phone and everybody's their own newscaster. So, you know, that pivotal moment I was talking about earlier where there is an expose and the news was getting into places. Well, guess what? Everybody's a reporter now. And so your brand reputation as a restaurant is irreplaceable. And, you know, I mean, Jen, you talked about looking through scrolling through Yelp and looking for reviews and things like that. And this is the nature of how we select restaurants. And so I think your reputation is a huge risk factor when it comes to the pest control issues.
SPEAKER_01Absolutely. Wow. Well, Todd, this has been very informative. Really appreciate you coming on and sharing your stories and your expertise and your advice. Certainly loved the idea of learning from your inspectors. And yeah, thank you so much for joining us.
SPEAKER_00And they love being learned from too. So take advantage of it. And thanks for giving me the chance to just sit here and talk stuff. I mean, this is fun. I got a passion behind it because you really can do so much as an operator. You know, you really can take control of this and make a difference for your facilities. So it's fun to talk about.
SPEAKER_02Yeah, Todd, we couldn't have had a better guest. Todd, thank you so much. Now I want to go do an audit and learn more stuff out there. So you might get some tag alongs from us.
SPEAKER_00Come on down. We'll set you up.
SPEAKER_02Thank you for listening to the Pest Collective. Be sure to follow and subscribe on Apple Podcasts or Spotify so you never miss an episode.
SPEAKER_01And remember, stay ahead of the risks of pests with protection you can trust. Schedule a free inspection with a local expert at Terminex.comslash commercials today.