Wheat flour has a certain shelf life and cannot be stored for too long in one storage or warehouse. Wheat flour will naturally attract pests such as beetles and fleas to lay eggs and breed in the flour product. Various strategies have been used by the industry to control the continued occurrence of mealybug contamination, one of which is heat treatment methods. Therefore, this study aims to analyze the efficiency of using heat treatment as an alternative to preventing the breeding of lice in wheat flour. Experiments and observation methods are used as the main data collection and supported by the examination of important documents from the industry to obtain in-depth information about the subject of the study. While the thematic analysis method has been used with the help of atlas ti version 23 software. The results of the study show that there are four main processes that need to be carried out in the process of preventing mealybugs using heat treatment, namely carrying out the cleaning operation of flour residues, placing live ticks at the heat contact point, heat treatment carried out by blowing high-temperature air from the bottom of the storage room and evaluating the effectiveness of heat treatment in eliminating mealybugs. This process is seen to be successful in helping the industry control the breeding of lice in the flour and further increase the productivity and reliability of flour production over time.