Pest Control Program
In the world of food processing, quality
control managers have a long list of standards that must be met and pest management is just one of them. However, the health dangers that insects can pose demand that pest management be made a priority in food facilities. Many insects can carry disease
causing pathogens that can be passed to food through their
feces and saliva. Two common food handling pests serve as examples of the true danger. Filth flies have been proven to
spread more than 65
kinds of human diseases including
E. coli, Staphylococcus, Salmonella and several kinds of food poisoning. What is worse is that they feed by regurgitating saliva and stomach contents onto their intended meal.
The
fly then consumes the former contents
and newly dissolved
food. Cockroaches, some of the most difficult insects to control, have been reported to spread at least 33 kinds
of bacteria, six kinds of parasitic worms, and seven other human pathogens.
Insects can also be accidentally processed into the product
which is a surefire
way
to
risk a company’s
reputation among customers and its quality assurance
scores among inspectors. Stories of foodborne illnesses and rampant pest infestations topped the news recently; where everyone remembers the rats in a New York restaurant.
Although this was an extreme case, it demonstrates
the
media frenzy and public outcry that can develop around a
pest infestation. Pest management failures can be extremely damaging
to an individual processor and to the food manufacturing industry
at large.
It is also important for food processors to
meet standards set forth by different regulating agencies. Proper pest
management allows processors to avoid unnecessary fines or closure due to
failed inspections.
Thus animals and pests including insects
and rodents must be excluded from the premises.
The presence of pests in a food plant can
result in illness to consumers through microbial contamination. Even if the
pest does not cause illness, filth such an insect parts, rodent hair and
droppings can be distressing for consumer when they discover them in their
food. Thus good sanitation, inspection of incoming materials and good
monitoring can minimize the likelihood of infestation and there by the need for
pesticide applications. In establishing an exclusive program for pest control
in a food processing plant, there are a number of areas of concern. Some of
these are (no limited to):
The plant and its surroundings
Structure and layout
Plant machinery
Equipment and utensils
Housekeeping
Waste disposal
The use of pesticides
In food processing environments, quality
pest control is a must. A pest infestation can put your product and your
business’ reputation at risk because nobody wants to find something in the
product that’s not on the label. But pest management in such environments is
also very sensitive. Special precautions must be taken to keep pest control
treatments from threatening food safety. To better control pests while
respecting a food plant’s sensitive environmental needs, you need to apply the
principles of integrated pest management (IPM).
IPM programs are successful for a simple
reason. They recognize that pest management is a process, not a one-time event,
and that relying solely on chemical controls when so many other tools are
available is never the best solution. By addressing the underlying causes of
pest infestations such as access to food, water and shelter; IPM can prevent
infestation before pesticides are even considered. In practice, IPM is an
ongoing cycle of seven critical steps:
1. Inspection
The cornerstone of an effective IPM program
is a schedule of regular inspections. For food processors weekly inspections
are common, and some plants inspect even more frequently. As you walk along the
outside of the plant, note whether doors and windows are closed and sealed
properly, and if they have screening which is intact and of a sufficient mesh
size to prevent the entry of pests. It’s helpful to observe from inside the
plant, under subdued lighting conditions, for areas of daylight that may
indicate an opening sufficient in size to allow for entry of pests. This
includes windows, doors and walls bordering the outside of the plant. These
routine inspections should focus on areas where pests are most likely to appear
such as receiving docks, storage areas, employee break rooms, sites of recent
ingredient spills, etc. and identify any potential entry points, food and water
sources, or harborage zones that might encourage pest problems.
2. Preventive Action
As regular inspections reveal
vulnerabilities in your pest management program, take steps to address them
before they cause a real problem. One of the most effective prevention measures
is exclusion, i.e., performing structural maintenance to close potential entry
points revealed during inspection. Buildings should be kept in good repair and
condition to prevent pest access and to eliminate potential breeding sites.
Holes, drains, and other places where pests are likely to gain access should be
kept sealed with a suitable material, such as steel wool or caulking to prevent
potential entry. Wire mesh screens, for example, on open windows, doors and
ventilators, will reduce the problem of pest entry. By physically keeping pests
out, you can reduce the need for chemical countermeasures. Likewise, sanitation
and housekeeping will eliminate potential food and water sources, thereby
reducing pest pressure. To prevent the supply of food, an adequate waste
management must be taken. The availability of food and water encourages pest
harborage and infestation.
3. Identification
Different pests have different behaviors.
By identifying the problematic species, pests can be eliminated more
efficiently and with the least risk of harm to other organisms. Professional
pest management always starts with the correct identification of the pest in
question. Make sure your pest control provider undergoes rigorous training in
pest identification and behavior.
4. Analysis
Once you have properly identified the pest,
you need to figure out why the pest is in your facility. Is there food debris
or moisture accumulation that may be attracting it? What about odors? How are
the pests finding their way in; perhaps through the floors or walls? Could
incoming shipments be infested? The answers to these questions will lead to the
best choice of control techniques.
5. Treatment Selection
IPM stresses the use of non-chemical
control methods, such as exclusion or trapping, before chemical options.
Treatment with chemical, physical or biological agents should be carried out
without posing a threat to the safety or suitability of food. When other
control methods have failed or are inappropriate for the situation, chemicals
may be used in least volatile formulations in targeted areas to treat the
specific pest. In other words, use the right treatments in the right places,
and only as much as you need to get the job done. Often, the “right treatment”
will consist of a combination of responses, from chemical treatments to baiting
to trapping. But by focusing on non-chemical options first, you can ensure that
your pest management program is effectively eliminating pests at the least risk
to your food safety program, non-target organisms and the environment. You’ll
also see higher pest control scores at audit time.
6. Monitoring
Since pest management is an ongoing
process, constantly monitoring your facility for pest activity and facility and
operational changes can protect against infestation and help eliminate existing
ones. Since your pest management professional most likely visits your facility
on a bi-weekly or weekly basis, your staff needs to be the daily eyes and ears
of the IPM program. Employees should be cognizant of sanitation issues that
affect the program and should report any signs of pest activity. You don’t want
to lose a day when it comes to reacting to an actual pest presence. Thus it is
important to remember; is responsibility of the processing facilities to
maintain and implement a program to exclude pests? Plant management must be
aware at all times of which pest control practices and procedures are in place,
what and how various pesticides, rodenticides and other chemicals are used, if
they are appropriate, and how successful they are. The processor and service
provider should maintain open and regular communication.
7. Documentation
Let’s face it, the food safety auditor’s
visit can make or break your business. Since pest control can account for up to
20 percent of your total score, it’s imperative that your IPM program is ready
to showcase come audit time. Up-to-date pest control documentation is one of
the first signs to an auditor that your facility takes pest control seriously.
Important documents include a scope of service, pest activity reports, service
reports, corrective action reports (reports of all in-house pest control
inspections with corrective actions listed), trap layout maps (Map of rodent
stations, bait stations and insect electrocutors), lists of approved
pesticides, pesticide usage reports (Name of chemical and amount applied) and
applicator licenses.
To ensure that your IPM program reaches its
potential, approach your relationship with your pest management professional as
a partnership. Open communication and cooperation between you, your staff and
your provider makes for a winning IPM program. The benefits are fewer
headaches, safer products and better audit scores.
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