Pests can and do contaminate foods and transmit disease. Safe and effective control and exclusion is a priority. A pest control program should also be implemented throughout the entire facility to eliminate pests such as insects, birds, reptiles, rodents and other mammals that may harbour or be a vector for a variety of pathogens. The pest control program should include frequent monitoring of affected and treated areas to accurately assess the effectiveness of the program.

Proper pest control and exclusion can be separated into two categories;

Physical Controls
Chemical Controls

Physical controls include;

Window screens
Screen doors
Proper weather stripping of all doors
Plastic curtains
Air fans above all doorways
Keeping all doors closed

Proper removal and storage of waste products from the facility, removing old, unused equipment and maintaining the exterior ground surrounding the facility, all serve to remove possible vermin attractants. Keeping a cleared space around the exterior perimeter of the building is also helpful.

Proper storage of ingredients, finished products & packaging, as well as the timely clean up of spills and the proper lighting of the facility, all help in the discouraging of vermin infestations.

Chemical Controls include;

The use of Pesticides
Traps & Baits in and around the facility

It’s suggested that a licensed pest control operator conduct these activities. Any chemicals used in pest control applications should be acceptable for use in a food processing facility and their applications should not contaminate foods, ingredients or food packaging. All pest control chemicals should be stored properly, they should not be stored on food contact surfaces or in any areas of the facility where they could contaminate ingredients, finished products or packaging.

All pest control activities should be routinely monitored and recorded. Proper monitoring will show the effectiveness of those activities and can identify areas that need more attention. Remember, chemical controls can only be effective when used in conjunction with well-established physical controls. The primary goal of a successful pest control program is to exclude all pests.

We recommend a pest control program be implemented throughout the entire processing facility to eliminate pests (such as rodents, birds, reptiles, and insects) that may harbour or be a vector for a variety of pathogens. As part of the plant's pest control program, consider frequent monitoring of affected and treated areas to assess accurately the effectiveness of the program. Some helpful physical and chemical controls are recommended below:

Using window screens, screen doors, and weather stripping for all doors, and air fans at all doorways
Keeping all exterior doors closed when not in use
Removing waste products to, and storing waste products in, a location outside the facility
Removing old, unused equipment from the facility
Maintaining the exterior grounds surrounding the facility in a manner that will control pest harborage
Properly storing ingredients, finished product, and food packaging
Cleaning up spills and produce debris in a timely manner
Using pesticides, traps, bait, and chemicals that are acceptable for use in a food processing facility and that will not contaminate foods, food ingredients, or food packaging
Chemical controls should be applied by a licensed pest control operator or according to local regulations.
Maintaining a map to identify by numbered locations all rodent traps and bait boxes used both inside and outside the processing facility

Facility Pest Control