An Assignment on Pest Control Procedures in The Food Industry

Course Code: FET-4251

Course Title: Infestation Control And Pesticides.

Submitted To Submitted By
Tasmia Bari Muhibullah Mondol
Lecturer ID: UG11-47-20-011
State University Of Bangladesh Batch: 47
Group: 02
Pest Control Procedures In The Food
Industry
Importance of pests control in the food industry

Pests are inherently drawn towards food. Hence, the food industry is one of the most
vulnerable segments which cannot do without pest control to maintain their high levels of
food safety. Pests are the carriers of a wide variety of disease causing bacteria, viruses
and a host of other organisms. They are a threat to the health of the staff involved in the
processing and handling of food, to consumers.
So,the presence of pests in food production and preparation areas has always been
unacceptable.

The presence of pests in any food handling premises is unacceptable.The risks posed by
pests include:
• The spread of disease – pathogens are transferred from the gut or external surface of the
pest
• Damage to property
• Contamination of work surfaces and foodstuffs
• Adverse public opinion and loss of reputation
• Prosecution and closure
• Poor staff relations
Pests are inherently drawn towards food. Hence, the food industry is one of the most
vulnerable segments which cannot do without pest control to maintain their high levels of
food safety. Pests are the carriers of a wide variety of disease causing bacteria, viruses
and a host of other organisms. They are a threat to the health of the staff involved in the
processing and handling of food, to consumers.

What is a pest?
A pest is any living organism which competes with human,domestic animals or desirable
plants for food or water.At the same time they spread diseases to mankind and harms the
environment.

Why pest control is crutial for the food industry?

When it comes to the food industry, pests pose major threats. Some of these are listed
below:
 Spreading diseases through a transfer of pathogens.
 Property and equipment damage.
  Contamination of food products and work stations.
 Bad reputation and loss of credit.

How it is done?
Integrated Pest Management or IPM focuses on keeping the pests out of your food
facility rather than focusing on eliminating them once they are inside the facility. This
approach involves the following steps:

 Inspection: The foremost step towards protecting your facility is a detailed

inspection. The obvious places which should be looked into are the ones where the
food is – either raw or packaged. For instance, employee break rooms, receiving
docks, areas prone to spills etc. Apart from these places, it is also crucial to inspect
the entry and exit points, harborage zones (cardboard boxes, closets or any other
known hiding and breeding grounds of pests), as well as food and water sources.
Usually, a weekly inspection may suffice. But, if your facility has a history of pest
infestation, it is advisable that the frequency and intensity of inspections is
increased.
 Preventive Action: This step is usually comprised of structural maintenance of
your facility which is one of the most effective ways to hinder the entry of pests
into your premises. So you should ideally seal off the recognized potential entry
points of pests post-inspection. Sanitation is a basic yet important preventive step
which can help in making your pest control efforts effective. Keep the production
and storage areas clean, dry and orderly. Pest-conducive locations should be
recorded, and appropriate control measures should be taken for such areas.
 Monitoring and Documentation: Every step of inspection and prevention
should be duly monitored and documented. After implementation of preventive
measure, a close watch should be kept on your facility so immediate procedural
changes can be implemented to help control and eliminate any recurring pest
infestation. Thorough documentation can prove to be useful for future references.

One of the most important things to remember while choosing an Integrated Pest
Management program for your facility is that it should be customized to suit the type of
infestation, environment of your facility and the nature of your business. This will help
ensure that you get the best possible results.
Types of pests
The types of pests vary as per the geography, climate and the food ingredients processed.
However, some pests which are found commonly across a majority of food industries are
rodents, cockroaches, flies, moths, birds and beetles.

Problem, Effects and possible outcome of pests

Problem
Pest species carrying
harmful microorganisms
Pest may carry germs
around a food establishment
Pests entry into food
establishments
Pests can cause physical
damage
Carelessness with regard to
insecticides and
Effects Possible outcome
Birds, rodents and insects Increase chance of
are carriers of food microbiological cross
poisoning bacteria contamination of food
(Campylobacter and products by food poisoning
Salmonella) bacteria (such as
Campylobacter and
Salmonella)
Flies can transfer Increase chance of
contamination from dirty to microbiological cross
clean areas contamination of food
products by food poisoning
bacteria (such as
Campylobacter and
Salmonella)
Pest are a source of physical Physical contamination of
contamination such as food
animal hair, feathers,
droppings, urine, nesting
materials, insect eggs and
larvae, and the bodies of the
pest species themselves
Damage to food products Physical contamination of
and packaging, fixtures and food, and health and safety
equipment (for example, hazards
gnawing electrical cables),
and the fabric of the
building
Careless storage and use of Accidents, and chemical
insecticides and contamination of food
rodenticides rodenticides products
Serious underlying hygiene Inadequate cleaning and Persistent pest infestations
failures maintenance

Detecting Pests
Early detection is key in combating infestations. If you suspect that you have pests in
your industry, look for:

Rodents

 Droppings and urine

 Bite marks on products, packaging, and structures
 Tracks
 Loose fur
 Smears from body oil
 Visual sighting

Insects
 Damaged food products

 Larvae or pupae on food storage bins or equipment

 Visual sighting

Birds
 Droppings

 Noise

 Nests

 Visual sighting
What prevention measures are recommended for pest control
procedure?
Stored product pest: When raw produce arrives at the food premises, it should be
inspected for evidence of infestation from the outset. The stock must remain accessible
for inspection at all times. One of the problems pest controllers find is that the produce
can get stored against walls and there is no way around. Infestation from stored product
pests can take hold without being easily detected.

Pest proofing: A food business should have pest prevention systems in place, which
include having the building proofed to a very high standard to prevent pests gaining
access in the first place.In a manufacturing unit the doors should keep with a gap of a
maximum 5 mm to prevent rats or mice getting in. A glueboard system could be used,
rather than the high voltage grids which tend to explode a fly when it gets electrocuted.
Fly killers should be serviced in the spring, so they are fully operational well before the
summer months.

Food Waste: Food waste is where most pests are attracted. Once they get there, they
can then get into the restaurant or the supermarket quite easily if the building structure is
inadequately proofed. So, the proper disposal of food waste is also necessary as pests
quickly collect where waste food is left hanging around. If food waste is stored correctly
and disposed of regularly by waste disposal contractors, pests can’t get at it.

Sanitation:
 Not only is proper sanitation necessary for prevention, but it is also an effective
way to control and eliminate infestations.
 The removal of food and water sources, making traps and baits more effective.
 Residual oils and greases also render many insecticides ineffective.
 It is important to design the plant sanitation program so that all cracks and hidden
surfaces are cleaned and inspectedroutinely.

Exclusion:
 Keep doors closed / tight fitting
a) Minimize gaps

b) Use door seals / self closers

  Keep windows screened / closed
 Screen air inlets / exhaust openings
 Use air curtains / strip curtains
 Netting / eliminate perches for birds
 Eliminate cracks / holes in walls
a) Small cracks harbor insects
b) New construction often creates spaces

Mechanical Control:
These methods involve the use of:

 Traps (mechanical and non-mechanical),

 Barriers (seals, foam- foam can be sprayed into any opening ),
 Mechanical exclusion (such as bird wire),
 Aircurrents,
 Manipulation of environmental factors (temperature , humidity).

Cultural Control:
 This involves changing the habits or behaviors of the employees and visitors.
 Too often visitors who come to the plant – wheather seasoned food products
professionals, first time visitors or even company employees – have a varying pest
control knowlwdge.
 This imbalance can often lead to routes of pest entry through open doors, dropped
foods or poor cleaning practices.

Biological Control:
 These methods utilize biological organisms or their byproducts to control pests.
 Bacteria-based products for fruit fly control.
 Pheromone traps for insect collection.
Chemical Control:
 This involves the correct, effective, and safe use of pesticides for controlling
insects and pests.
 Only chemicals that are not harmful to the environment and application techniques
that are target specific should be used.
 In most states of USA, only a licensed professional may apply pesticides.
 Depending on: 1) How large the facility is 2) Whatpests are in the area 3) the
Knowledgelevel of the quality control manager

Rodent Control:
 Use of bait stations / traps most common
 Place traps inside production areas
a) Sticky pads for small rodents
b) Check & empty weekly (min.)
 Bait stations in non-food areas
a) Use approved baits only
b) Place in secured station (seal / lock / strap)

Bird Control:
 Eliminate roosts or nesting sites
 Minimize food sources outside of bldngs
a) Landscape plants can be attractive
b) Garbage

 Use netting or screens under eaves or structures open to outside

Insect Control:
 Physical
a) UV light attracts insects
b) Mount at right height / location
c) Charged electric grids kill insects
d) Sticky pads hold insects after impact

 Chemical
a) Handle pesticides with care
 b) Use only approved chemicals
c) Don’t contaminate food
d) Use correct methods to target pests.

Cockroach Control:
 Identify Problem Areas with Flashlight and Glue Strips.
 Use Caulk to close gaps to prevent further infestation.
 Place Gel bait bait stations to effectively reduce roach population.
 Boric acid powder for added effectiveness.
 Pest management professional.

Those above guidelines are aimed at the food manufacturing sector. While the principles
are the same for production (farmers and growers), raw material and ingredient suppliers,
warehousing, distribution and retail, the level of pest control contract specification will
vary.
So the importance of pest prevention in a food industry through good hygiene, stock
management and exclusion practices should be emphasised. Site personnel have the day
to day responsibility of ensuring a pest management programme is maintained.