Pest control for food and beverage processing businesses

Pest control starts with the design and construction of the building; the internal and external layout as well as construction materials. The design and construction in itself should prevent harbourage of pests - deny access through doors, windows, vents, pipe work, drains etc. and minimise risk of access during business operations.

Rentokil plans the actions needed to prevent a pest infestation, including physical, cultural and chemical methods and will provide recommendations to specify:

• physical controls: maintenance of buildings to prevent access;
• cultural controls: change operating procedures to prevent infestations, specify the frequency of monitoring, responsible persons, monitoring activities, reassessment and document of activities; 
• sanitation controls: removal of food sources such as waste, spills and inappropriately stored food; removing harbourage;
• chemical controls: how to remove pests with safe and approved pesticides suitable for use around businesses storing, preparing and displaying fresh and packaged foods and where members of the public are present;
• an inspection regime to detect the presence of pests as early as possible, around and in buildings, in fittings, equipment, stored and displayed products and incoming supplies;
• training of personnel;
• document the control measures specified; to be made available for a review team and auditors/ inspectors

Implement the control measures that provide the most effective results and ensure safety:

• appoint trained personnel to be responsible for each area of the control measures. This can include appointment of internal or external experts for monitoring pests;
• Assign adequate resources to implement the measures;
• Implement the control measures and inspection regime according to plans;
• Record actions and results in accordance with standards and legislative requirements

In the event of a pest outbreak, clear identification of the pest is essential to determine the most appropriate control methods and preventive actions needed to avoid re-infestation. 

• Pest species - Different species of closely related pests have different behaviour and biology that will require tailored treatment for best results
• Origin - Has the pest been introduced in delivered goods or gained entry due to structural defects, poor maintenance, poor hygiene, decaying goods etc.
• Potential damage - Does it pose a food safety risk to fresh, prepared or packaged goods; can it damage equipment, fittings or building structure
• Potential harbourage - Conduct an inspection of the building and surroundings to identify harbourage places
• Quantity - Estimating the quantity of pests will provide an indication not only of the extent of the problem but how long they have been established on the premises
• Conducive conditions - Pests could be present due to supplier or transport issues, or environmental conditions which encourage or trigger pest infestations

Evaluate the effectiveness of the pest control program, this can include:

• examining pest control operations;
• reviewing operating procedures to reduce food sources, harbourage and contamination;
• review preventive maintenance procedures;
• documentation of the review;
• recommend changes and improvements to the IPM program;
• implement the recommended changes to the IPM program