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A pest infestation at retail, processing or distribution facilities is not only an inconvenience; it can result in product loss, regulatory action, and a nightmare for public relations. It seems that we are always pressed for time and money. Neglecting pest and sanitation issues may ruin your company's most valuable asset-your good reputation.

Pest control in food premises is crucial in maintaining quality assurance in the food and beverage industry. Investing in professional pest management strategies yields many benefits, including improved food safety and quality assurance, reduced risk of product loss, enhanced brand reputation, and satisfied customers. Every spent on quality pest prevention will likely result in a reduction in product losses. Thus, managing pests is an investment and not an expense.

IPM programs are successful for one simple reason. They understand that pest management is a process, not an event and that using only chemical controls when so many other tools are available is never the best solution. IPM can prevent pest infestations by addressing the underlying causes of infestations – food, water, and shelter – before pesticides are even considered.

Below are some of the critical steps that should be followed in any food establishment for effective pest control

Inspection

A schedule of regular inspection and pest control in food premises is a cornerstone of any effective pest control program. In food processing centres, weekly inspections are common, and some inspect even more frequently. During routine inspections, pests should be focused on areas where they are most likely to appear – receiving docks, storage cellars, employee break areas, sites of recent spills of ingredients, etc. – and identify any possible entry points, food and water sources, and harborage areas that will encourage pest infestations.

Actions to prevent

If regular pest control in food premises reveals weaknesses in your pest management program, correct them before they become a real problem. Exclusion, or closing up potential entry points revealed during the inspection, is one of the most effective prevention methods. The use of chemical countermeasures can be reduced by keeping pests out physically. By eliminating food and water sources, sanitation and housekeeping will also reduce pest control pressure.

Identification

Pests behave differently. When the problematic species is identified, pests can be eliminated efficiently and at least risk of harming other organisms. Proper pest identification is the first step in pest management. If you are looking for a pest control company, make sure the company undergoes rigorous training in the identification and behaviour of pests.

Observations

It would be best to determine why the pest is in your facility after you have properly identified it. What is causing it to be attracted to your facility? Is it the smell? How do the pests enter the house – through the floors or walls? Does infested merchandise arrive at your doorstep? Answering these questions helps you choose the right control method.

Selection of Treatment services

Non-chemical pest control methods, such as exclusion or trapping, are promoted in food premises before chemical methods. To treat specific pests for which other control methods have failed or are inappropriate, chemicals may be used in the least volatile formulations in targeted areas. Use the right treatments in the right places, and only as much as you need to accomplish your goals. A “right treatment” often involves a combination of responses, from chemical treatment to baiting to trapping. If you focus on non-chemical solutions first, your pest control in food premises program will effectively eliminate pests while posing the least risk to non-target organisms, your food safety program, and the environment. Pest control scores will also be higher at audit time.

Process of Monitoring

Keeping an eye out for pest activity and facility and operational changes can prevent infestation and help eliminate existing pests since pest management is ongoing. Because your possum removal service professional most likely visits your facility bi-weekly or weekly, your staff needs to be the daily eyes and ears of your pest control program. Employees must be aware of sanitation issues that affect the program and report any signs of pest activity. When responding to a pest presence, you don't want to waste time.

Obtain documentation

Whether your business thrives or fails depends on the food safety auditor's visit. Your pest control program must be ready to demonstrate come audit time since pest control can account for up to 20 percent of your total score. An auditor will be able to tell that your facility is serious about pest control if your pest control documentation is current. Scope of service, a pest activity report, a service report, a report on corrective action, a trap layout map, a list of approved pesticides, a pesticide usage report, and an applicator license are all important documents.

Conclusion

Inherently, pests are attracted to food. Because of this, the food industry is one of the most vulnerable segments that cannot function without pest control. In addition to carrying disease-causing bacteria, viruses, and other organisms, pests are also carriers of many other organisms. This poses a health risk to those involved in food processing and handling and the public. To maintain food quality and safety of the team at those places pest control on food premises is required. You can follow the above requirements for pest control services in food premises.

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