32 Pests
Learning Objectives
- Identify signs of pests
- Recount pest management techniques and strategies.
Pests are a large concern for the food processing industry. A pest is a bird, insect or rodent that enters the food processing establishment. Pests are a concern because pests carry harmful contaminants and can spread disease. A pest infestation occurs when there are numerous amounts of the same type of pest. At that point, certain eradication measures must be taken. To minimise the need for extreme eradication measures, preventative and control measures should be followed at all times.
Sanitation is 90% of pest management. In order to survive, pests need food, shelter, and moisture. Sanitation removes that by getting rid of debris and food remains. This cuts off the food source, potential shelters, and excess moisture. Practising good housekeeping, such as cleaning and sanitising, and regular inspections, helps to identify entry points and hiding spots for pests. It is also important to follow good storage procedures, as open packaging and moisture are ideal for pest infestation. Other preventative measures include:
- Proper sanitation
- Preventing entry points
- Proper storage
- Facility inspection
- Removal of spillage
- Avoiding clutter
- Segregation of infested products
Looking out for signs of early infestation can help the establishment eradicate the issue before it progresses. Some signs of pest infestation include:
- Damaged packaging
- Feces
- Insect activity
It is important that if any of these early signs are seen, they are reported so that the authorised personnel can take action on the situation.
Pest infestations are so risky because they are unsanitary, cause contamination, disease, property and equipment damage, compromise packaging, product loss, and potential recall. Each establishment will have a plan for pest control, and a program for if an infestation occurs. A pest control plan highlights:
- Proper drainages inside and outside of the building to prevent moisture
- That holes and cracks in the building are fixed to prevent hiding spots
- What physical control measures will be taken (electrocution for insects or traps for rodents)
- What chemical control measures will be taken (pesticides)
For further insect control, there are other alternative methods if electrocution is not effective. Controlling the temperature by either leaving the establishment below freezing for a couple days, or above 49℃ for a day may be effective for eradicating certain species. There is also residual and contact surface sprays, fogging, and in extreme cases, fumigation. It is important to note that pesticide used must be registered with the Pest Control Products Act, and used with care as to not cause contamination.
Important Note: Pest management should only be carried out by a designated trained and licensed employee, or a third party exterminating company.
Pest control programs keep a detailed record of every aspect of eradication. They include:
- Who is responsible for pest management, whether it is a trained employee or a third party company.
- All of the places where pest management action has been taken with a map drawn of any trap or equipment placement.
- All of the rooms where infestation was, and what products and methods were used.
- The frequency of pest control and the time frame
- A detailed step-by-step guide indicating all of the measures taken and their effectiveness.
- Records kept of responsible personnel, methods, results, location, date, and time.
More information on pest control is available for free from https://inspection.canada.ca/preventive-controls/pest-control/eng/1511206644150/1528205213795