The Rodent Control in Food Facilities Playbook

There’s an undeniable ick factor associated with a mouse spotting, rat sighting or symptoms of rodent presence — droppings, gnawed box corners, that certain smell of an expired varmint.

Rodents carry and transmit disease and can be quite destructive. Rats, for example, were carriers of fleas and lice that spread the bubonic plague. It’s no surprise that rodents remain one of the food and beverage industry’s most persistent challenges — and yet, one of its most preventable.

QA’s 2026 State of the Rodent Market report found that more than half of food and beverage professionals (56%) rank rodents as their top pest concern, while 61% have observed rodent activity in or around their facilities. At the same time, 93% say their rodent control program is successful.

Those numbers tell an important story. Today’s rodent management isn’t defined by eliminating every sighting. It’s about building a proactive program that identifies vulnerabilities early, prevents activity from escalating and protects food safety, audit readiness and brand reputation.

In this year’s report, QA explores how food manufacturers are strengthening rodent prevention through better facility maintenance, sanitation, structural exclusion, employee engagement and stronger partnerships with pest management professionals. Along the way, experts share practical strategies for reducing risk, improving communication and staying one step ahead of one of the industry’s most adaptable pests.