Pest Control

In the food industry, the quality of pest control is mandatory. Infection with rodents, insects, and other pests can jeopardize your product as well as the reputation of your business. After all, none of the consumers want to find in the product what is not indicated on the label.

Pest control in the food industry requires special attention so that protection methods do not endanger food safety. To better control insects and rodents, while adhering to the environmental needs of the food business, you need to apply the principles of integrated pest management (IPM – Integrated pest management).

An integrated pest management program is successful because of the belief that control is a regular process, not a one-time action. Pest control can be prevented by eliminating its root causes – access to food, water, and shelter.

In practice, the integrated pest management program is a continuous cycle of 7 important steps.

Step 1: Inspection

The basis of an effective integrated pest management program is a schedule of regular inspections. These inspections should focus on areas where pests are most likely to occur – reception docks, warehouses, staff restrooms, recent ingredient spills, etc. It is important to identify any potential entry points, food and water sources, or shelters. , which can cause pest problems.

Step 2: Preventive measures

Because regular inspections identify vulnerabilities in your pest control program, take preventative measures to address them before they cause a real problem. One of the most effective preventive measures is to seal potential pest infestations that have been identified during inspections. Control of potential points of penetration eliminates possible sources, thereby reducing the number of pests.

Step 3: Identification

Different pests behave differently. To more effectively kill rodents or insects with the least risk of harm to others, it is necessary to identify problem species. This will help you entomological examination, which you can order from the company PROPECS (PROPEX). After all, professional pest control begins with their correct identification.

Step 4: Analysis

After correctly identifying the pest, you need to find out the reason for its presence on your site. Is there any leftover food, or any accumulation of moisture that may attract him? Are there odors in the room? How do pests get inside – through windows, cracks in the walls, or holes in the floor? Perhaps the supply of goods was affected? The answers to these questions will lead to the choice of the best methods of protection.

Step 5: Choose control methods

Use the right pest control methods, taking into account the specifics of the places where derivatization, disinfection, disinfection, or fumigation will be carried out. And also use drugs according to the instructions and strictly on purpose. Comprehensive control involves a combination of protection methods without compromising food safety, non-target organisms, and the environment. In addition, you will see a higher control rate during the audit.

Step 6: Monitoring

Because pest control is an ongoing process, constant monitoring of the situation at your facility can protect against pest infestation and help eliminate existing problems, if any. A pest control specialist visits your facility once a week, while your employees are at work every day. They should be informed of the sanitation issues affecting the pest control program and should report any signs of their activity.

Step 7: Documentation

As the pest control program can be up to 20% of the total score, it is essential that it be ready for a future audit. Up-to-date pest control documentation is one of the first signs for an auditor that your company is serious about pest control.

Contact your pest control professionals to get the most out of your pest control program. Open communication and cooperation between you, your staff, and your contractor make the program a success. Benefits – fewer headaches, safer products, and better audit results.