0.3 Food safety: introduction to pest control  (Page 2/3)

Besides potential health risks, pest infestation will inevitably lead to significant waste and, therefore, commercial loss. The loss caused by pest infestation of raw materials or the finished product can be large.

This section presents information about

• the hazards posed by pests
• types of pests
• characteristics of pests.

Hazards posed by pests

Food products are at a high risk of contamination if control measures are not in place. Pests are carriers of food poisoning microorganisms and viruses that pose major hazards to consumer health.

In addition to the contamination by microorganisms and viruses, pests can also contaminate food with

• hair
• fur
• droppings/urine
• eggs
• dead bodies.

Certain pests, rodents in particular, can also cause significant damage to a factory by, for example, chewing through electrical wires and causing fires.

Types of pests

There are many different types of pests that can pose a risk to human health or the commercial viability of your company. These include

• rats
• mice
• insects – cockroaches, flies, ants
• stored product pests – larder beetles, weevils, flour moths
• reptiles – lizards
• birds
• animals attracted by pests- notably, cats and dogs.

Habitats of pests

Pests require certain conditions to survive and reproduce:

• security
• shelter
• food
• water.

As a food safety manager, you must understand what conditions allow pests to survive and reproduce. If you aren’t fully aware of what these circumstances are, you business will suffer contamination and loss that may make the business no longer sustainable.

Prevention

Once pests have entered your factory, it is difficult to control and totally eliminate them, particularly if there is an infestation. You must prevent their invading your factory or facility!

Preventing any and all ingression of pests will be commercially more cost-effective than continually eliminating pest infestation.

The control of prevention of ingression of pests requires

• proofing the premises
• monitoring for signs of infestation
• practicing good hygiene.

Conditions to minimise the risk of pest ingression

Effective proofing of your factory premises is the preferred method for control of pests.

Doors and windows pose the highest risk of ingression; thus a door and window closure policy should be introduced. Other methods may need to be considered: fine mesh screens for windows and doors, self-closing mechanisms on doors, and plastic curtains on internal and external door openings.

Rodents can enter a factory through the smallest of openings, so any gap under doors should be covered with a metal plate. To prevent flying insects, reptiles, or birds, any

holes or openings in the fabrication of the factory must be filled with mortar or covered with metal/plastic sheets or mesh.

Awareness of infestation

As the food safety manager, you must make sure all staff members are aware of signs of pest infestation and possible entry points. They should also be aware of the importance of reporting the presence of any possible infestation right away. Signs to look for are

• live animals
• dead animals
• droppings
• damaged packaging
• smell
• smears/discolouration of walls
• larvae/pupae
• eggs
• webbing
• piles of debris
• holes in fabrication.