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Pest Control- Quick insight into the requirements

Aileen Uys
 July 28, 2014
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Food Safety


The work required from the food safety team and from an external pest contractor on pest control is often underestimated. Here are some pointers for the food safety team on how to manage pest control as a GMP programme.

 

Internal:

  • A designated person should manage pest control and liaise with the external expert contractor. Appoint a pest control officer. 
  • All sightings of pests are to be reported to the Food Safety Team Leader or pest control officer and recorded on the Pest Sighting Log, which is then reported to the external pest contractor.
  • The internal pest control officer should verify that effective Pest Control practices are being implemented by the Pest Control Contractor, by e.g. checking activity in the bait boxes and insect light units and checking for other signs of pests e.g. droppings.
  • It is important to remember that one should above all prevent the pests from coming into the facility by pest-proofing and also making sure that there is no waste, hidden areas or stagnant water that might be attracting the pests.
  • Pesticides are stored away from food to ensure that they do not come into contact with food/ food products.

External:

  • A Registered Pest Control Company is sub-contracted to eliminate the following examples or target pests 
    • Rodents
    • Crawling insects
    • Flying insects
    • Birds
  • The Service Contract between the company and the Sub-contractor should be in place
  • The programme is conducted by a contractor who is registered with the Department of Agriculture. The service technician is qualified (National Certificate of Pest Control) and must administer pesticides registered with the Department of Agriculture.
  • A pest control file is maintained and includes:
    • A service agreement
    • A schedule of pesticides and their Safety Data sheets
    • Service reports (Inspection, Treatment, quantity, area applied to, application method, date and time of treatment, targeted pests, and Action taken)
    • Pesticides used and their quantities per service
    • A plan of all areas including positioning of rodent baits, flying insect control units and insect attractants, traps and/or detectors
    • Pesticide antidote list and poison centre contact information
    • Copy of service technician licences and training certificates
    • List of contact persons and their contact numbers
    • Effective preventative measures for rodents, insects and birds, are established in all areas. These shall include:
    • Outside rodent bait stations: Waterproof, numbered, tamper evident and anchored/raised.
    • Inside rodent bait stations in non-processing areas (i.e. services, offices and stores) labelled, numbered, tamper evident and anchored.
    • The Food Safety Team Leader will be given a key for the opening of bait stations for monthly verification inspections sampling bait stations randomly or when activity in the area is noted.
    • Flying insect control units where required, but not where insects will be attracted from outside the plant or less than three metres from any line or equipment. Insect Light Units with Glue Boards are used in the Production areas. The Shatterproof UV light is replaced annually and positioned within 2.4m from the floor. 
    • Glue boards for the Insect Control Units are monitored monthly during the monthly service inspections and replaced upon recommendation by the Pest Control Contractor.

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