pest prevention and control module 2 (managers). pest prevention and control 1. design, management...

Pest Prevention and Control

Module 2(Managers)


1. Design, Management and Maintain Pest Control System


1.1. The Main Problems Related to the Occurence

• Pest attack is responsible for a significant proportion of the unfit food surrendered each year.

• Pests are a source of foodborne pathogens and pest control is usually considered as a prerequisite for HACCP.

• There are good reasons for keeping pests out of food premises:

Food PoisoningRodents, insects and birds are all capable of transmitting food poisoning organisms and a range of additional viral, bacterial and parasites.


1.1. The Main Problems Related to the Occurence

Damage Rodents will eat or try every type of food stored. As a consequence of the specially constructed incisors that grow throughout their lives, rodents are able to gnaw continuously materials like packaging, woodwork, soft metal pipes, electrical cables, etc.

Wastage The presence of insects either dead or alive, rodents, droppings or hair, bird feathers or droppings found in food results in loss of production.

ReputationReported incidents of pest contamination of food, often leading to prosecution, can damage a reputation irreparably. Customers and orders may be lost forever.


1.2. The Most Commom Food Pests

• A formal definition of a pest is:

“a plant or animal which is presenting such large numbers as to detrimental to man”

• Public hygiene pests associated with restaurants and similar locations tend to come within the following broad category of species:

Rodents: omnivorous creatures whose habits are so similar to man that it is not surprising that they are the most common public hygiene pest (e.g. rats and mice).

Cockroaches: a variety of species exist. Originally from tropical parts of the world, they generally frequent areas of high temperature and humidity.



Ants: these are generally regarded as a nuisance pest, but in food areas and hospitals they can inadvertently transmit diseases.

Flies: rotting vegetable or animal matter is their preferred food, so good housekeeping can minimize the risks of these pests.

Birds: mainly feral pigeons and sparrows; seagulls and starlings also cause problems in some areas. Birds can transmit diseases, cause trip hazards and damage buildings.



Cats, dogs and snakes: less frequently.

Wasps: usually only create a problem at certain times of the year in businesses handling sweet products.

Stored product insects: a whole range of insects and mites exist associated with stored food products such as cereals, dried fruit and nuts.



• A pesticide is any substance or mixture of substances intended for preventing, destroying, repelling, or mitigating any pest (e.g. pesticides, fungicides, etc.)

• Chemical control normally involves the use of rodenticides and insecticides.



•The list of approved rodenticides and insecticides is being constantly reduced as more restrictions on their use are being imposed;

• In deciding on a method of attack, it should always be considered whether there is a need for pesticides to control the pest. If an equally effective non-chemical control method is practical, then this should be used.


1.2.1. Rodents and Rodent Control

Rattus norvegicus

• The Norway or brown rat is the predominant rat;

• It will usually be entering through, under, over or round doors, holes in walls, through the drains, or burrowing under foundations and entering through cavity walls;

• The Norway rat is omnivorous but has a preference for cereals.



Rattus rattus

• The black rat is also omnivorous but has a preference for fruit and vegetables; • The black rat is more difficult to control because of its food preference and its ability to climb, making access for control difficult;

• In many parts of the world, particularly in the tropics, it remains the dominant commensal rodent species.



Mus domestics/ muscullus

• The house mouse is normally found in inhabiting buildings;

• The house mouse is an inquisitive animal, investigating new objects in its environment rather than avoiding them, it does, however, rapidly pass on to other objects;

• The house mouse is also a very good climber, spending much of its time off the ground if it can.



b) - Signs of infestation

• The main signs of infestation are:

Droppings, if very recent they are shiny and soft;Footprints in dust;Gnawing marks and damage, for example, holes and soft;Smear marks from the fur of rodents where their bodies are in

regular, close contact with surfaces, for example, horizontal pipes

adjacent to light-coloured walls;Holes and nesting sites;Rats runs in undergrowth;The animals themselves, either dead or alive.



c) - Chemical control techniques

• Chemical control involves the use of toxic rodenticides. Rodenticides are chemical substances used to kill rodents. These are may be divided into three groups:

Chronic rodenticides Acute rodenticides Sub-acute rodenticides.

• The rodenticides may be used in a number of different formulations. By far the most frequently used are edible baits.



d) - Physical control techniques

• There are a number of physical control techniques available for rodent control:

– Traps– Rodent sticky boards.



d) - Physical control techniques

• Safety precautions:

– All bait boxes should be given a corresponding number;

– A plan of the premises, showing the location of all bait points, should be kept;

– It is important to keep accurate details of visits by contractors, and a pest control book.


1.2.2. Insects and Insect Control (Flies, Cockroaches, Ants)

• Any insect in food premises is a pest.

• Insect pests can attack and destroy large quantities of food, which become contaminated with their bodies, webbing and excreta. In addition, several insects are capable of transmitting pathogens, including food poisoning organisms.



• Common insect pests of food premises include:

Flies;Wasps;Stored product insects, including moths;Psocids and mites;Silverfish;Cockroaches;Ants.



FLIESFLIES

a) Main characteristics and their habitat

Flies contaminate food in four ways:

– To feed, they regurgitate enzymes and partly-digested food from the previous meal;

– They continually defecate;– They carry bacteria on the hairs on their body and legs;– Pupal case, eggs and dead bodies end up in our food.



• Many pathogens have been found on and in flies and their droppings. Furthermore, flies have been allegedly involved in the transmission of E. coli O157:H7, Shigella spp. and food poisoning organisms.

•There are a number of smaller flies (2-5mm) including the Fruit Flies, Filter Flies and Scuttle Flies that are more commonly found breeding within food premises, often within the drains.



b) - Signs of infestation

• Control is usually achieved by removal of the breeding material and keeping potential breeding sites clean and dry.

• Wet accumulation of debris should be inspected for the presence of larvae and pupae, using a magnifying glass if necessary.

c) Control techniques

• Wherever possible, emphasis should be placed on environmental and physical control methods, to reduce the risk of food contamination.

• The areas around food premises should be kept clean and tidy and all possible breeding sites should be removed.



• Windows and other openings used to provide ventilation must, where necessary, be fitted with cleanable fly screens.

• Roof access at apexes and eaves should also be screened. Doors should be kept closed or provided with cleansable screens or clear, heavy-duty plastic strips. Self-closing doors and double door air locks are useful.

• Those insects gaining entry to food areas should be destroyed using suitably sited electronic fly killers. Flies are attracted by an ultra-violet light and then electrocuted on charged grids.

• They should not be positioned over food or food equipment or in draught, as dead flies may be blown out. Neither should they be positioned in such a way that they might attract insects from outside, opposite doors or windows for instance.



Chemical control of flying insects

• Insecticides are chemical substances that kill insects. They should only be used as a back-up to physical control methods.

• Only insecticides that are cleared for use in areas where food is prepared, stored or processed should be used where food may become contaminated.

• Before treatment, food and equipment should be removed, or protected, to prevent risk of contamination from chemicals or insects.



• After treatment, all food-contact surfaces should be cleaned and disinfected and dead insect bodies should be removed.

• The use of residual insecticides in food rooms is not recommended because of the danger of dead insects dropping into food.



COCKROACHES


•Cockroaches can be distinguished from other large insects by their long, whip like antennae, flattened bodies and the head, which is tucked under the body.

•Cockroaches are gregarious, omnivorous, nocturnal insects and give off an unpleasant characteristic odour.

• Their presence is normally detected by faecal pellets or their smell. The periods of maximum activity are just before dawn and just after dusk.



• Cockroaches are capable of carrying various pathogens, which may lead to outbreaks of disease although there is little evidence that they are a common vector for spreading infection

b) - Control techniques

• Cockroaches may be brought into the building with food containers, raw materials or laundry.

• It is imperative to ensure that commodities entering the food premises are not a constant source of supply of cockroaches.



• Strict hygiene shoulds discourages infestations.

• Food should be stored in containers with close-fitting lids and spillage should be removed promptly.

• Areas inaccessible for cleaning should be eliminated. Particular attention should be paid to drains and refuse areas.

• Formulations include wettable powders, dusts, emulsion concentrates and space sprays.

• They may be useful extent of infestations and to determine whether any cockroaches have survived a treatment with insecticide.



ANTS

a) Main characteristics and their habitat • Black Garden Ants forage for sweet sugary food and create a contamination risk when they enter food premises.

• It is mainly of nuisance value, although contaminated food must be discarded.

•They have a preference for food that is high in protein.



• Infestations are usually restricted to permanently heated buildings, especially hospitals, bakeries, hotels, residential properties and kitchens.

• Physical transmission of pathogens to food is possible as they may visit drains, excreta and soiled dressings.




• Effective control requires the destruction of the ant’s nests.

• However, nests are very difficult to detect and destroy.

• Successful control of the garden ants, depends on the destruction of the nest.

• Control may eventually be achieved using baits containing boric or hydomethylnon on as an insecticide or methoprene as a growth regulator.

•Baits are more effective because the ants take the bait containing the active ingredient back to the nest.


1.2.3. Birds Pests and Their Control

• Residual sprays, powders and lacquer formulations are not usually effective as they only affect the ants that wander onto the treated surface.


• Birds that commonly gain access to food premises are sparrows and feral pigeons, although other species, such as starlings, occasionally attain pest status.

• Sometimes, more unusual species, such as seagulls, may cause problems, but this is usually associated with their roosting in outside areas where they may cause fouling and contamination.




• Control of birds is best considered during the planning stage of new buildings.

• Food premises should be designed to prevent ingress of birds, as it may be extremely costly to proof against entry once the building is completed. Ledges and perches should be eliminated.

• It is not always possible to solve access problem with hygiene improvements alone.




• All openings, whether large or small, should be proofed to prevent the entry of birds.

• The roof apex, open eaves, louvers and ventilation and other openings should be protected with 15 mm galvanized chicken wire or preferably knotted polyethylene netting.


1.3. Pest Prevention Strategies

• Most of the pest prevention methods involving limiting access to sources of food and harbourage are carried out inside the factory.

• However, these considerations should also be given to activities outside the factory.


1.3.1. Design, Maintenance and Proofing of Buildings

• Harbourage in food premises is not only provided in dark, undisturbed areas but also within the very structure of some buildings. For this reason, false ceilings must always have access points to enable inspection and treatment to be carried out.

• Where ducting is installed, it should be fitted with access plates

at two metre intervals and intervals and should never finish in an open end.

• Cavities within internal walls should also be avoided. All parts of the structure should be capable of being easily cleaned.



• The design and installation of cables, electrical trunking and motors should eliminate harbourage.

• All structural damage such as holes in walls, broken windows, loose tiles and damage insulation should be repaired immediately.

• All buildings should be adequately proofed and so all possible points of entry below this height should be closed.

• The design and installation of cables, electrical trunking and motors should eliminate harbourage.



• All structural damage such as holes in walls, broken windows, loose tiles and damage insulation should be repaired immediately.

• All buildings should be adequately proofed and so all possible points of entry below this height should be closed.

• Doors should be closed-fitting and provided with metal kick plates. Bristle strip is often used as a method of proofing the bottom of doors and other openings.

• Such strips are not rodent proof and can be accessed by rodents. In the absence of more thorough exclusion, they do however, act as a potential barrier.



• Gaps where pipes and girders pass through walls should be adequately proofed.

• All external ventilation stacks must be provided with wire balloons fixed in the top of each pipe.

• Cone guards must fit tightly against the wall, whilst square guards are best built into a brick joint and should have their edges turned down by about 5 cm.

• All ventilation openings, including opening windows, must be adequately proofed to avoid pests externally either with 6mm mesh.


1.3.2. Good House Keeping

• There is a difference between the occasional invader and the establishment of a stable population it likes and in particular to ensure that:

– Attention must be paid to staff locker rooms, changing, and dining and washroom areas.

– The consumption of food should be restricted to dinning areas.

– Spillages are cleared away promptly.

– Adequate cleaning and dust extraction equipment is essential to avoid dust build-up, specially when handing dry powders such as flour.



– Stock rotation is carried out and all stock is stored correctly.

– Unused equipment, packaging material and similar articles are rotated and checked frequently as rodents prefer living in undisturbed areas.

– Special attention is paid to waste disposal.

– Vegetation, old equipment, rubbish and other cover or harbourage must be removed from the immediate vicinity of the site.



– All raw materials, including food, packaging equipment and laundry must be checked to ensure their freedom from infestation.

– Premises are kept in a clean and tidy condition to reduce sources of food and harbourages.


1.3.3. Correct Storage of Goods

• The correct storage of goods is essential to reduce pest incidence. The following principles must be adhered to:

– all areas must remain accessible for cleaning and inspection, which should be carried out at frequent and regular intervals;

– damage to containers must be minimized to reduce spillage;

– all goods must be kept clear of the walls, windows and ventilators;

– adequate gangways must be left for inspection between stocks;


1.3.3. Correct Storage of Goods

– all goods must be kept off the floor, for example, on pallets or low stands, taking care that enough room is left to clear spillages;

– all areas must be well-ventilated and lighted;

– storage areas must be in good repair and effectively proofed against pest entry;

– storage space should be cleaned and inspected before new inspected before new stock arrives;

– goods that are infested or susceptible to infestation must be segregated from those that are not, raw materials, packaging and finished products should be stored separately.


1.4 Pest Control Strategies



• The term “control” implies in the most people the actual killing of the pest population, or at least a high proportion of it.

• The destruction of the pest may often make nonsense of the real goal, the lessening of the damage.

• There a tendency to substitute for “pest control” others phrases which show more clearly the real aims of the measures taken, as for example “pest management”.

• Effective pest control necessitates rapid detection and

identification of the species causing concern, a knowledge of its life

cycle and the most economical, rapid and safe way of eliminating it.



• Access may be denied by inspection of raw materials, design,

maintenance and proofing, and food and harbourage may be

removed by good housekeeping.

• This form of control may be termed environmental control and is

the first line of defence against possible infestations.

• Environmental controls may not be entirely successful and other

steps must be taken to destroy any pests that gain access to food

premises.



• The risk of infestation will always remain, however effective the

environmental management and storage practice.

• There are two opinions for developing such a strategy:

The use of a professional pest control contractor;

The development of an in-house pest control competency.


1.4.1 The Contractor Selection (Pest Control Company)

• Most food businesses rely on the expertise of a pest control company, or the local authority, to ensure their freedom from infestations. The final decision on whom to choose normally depends on the type of pest and the methods required for its control

• The destruction of pest observed in the premises is not sufficient; regular inspections should be carried out to ensure the complete absence of pests from the immediate surrounding area.

• However, food authorities should consider the attitude of, and

precautions taken by, companies when deciding whether or not to

institute proceedings, and the court will also taken these factors into

account when considering a “due-diligence” defence or the level of

fine.



• The following matters should be considered when selecting a contractor:

the ability to undertake a complete survey and provide a clear report of recommendations and action required;

the experience of pest control in restaurants;

the adequacy of appropriate insurance cover with regard to product, public and employer’s liability together with evidence of financial viability;



the contractor must have sufficient resources in terms of trained/qualified staff and the necessary equipment to carry out proper pest control services;

clear reporting procedures and accountability must be established;

the methods and materials used for pest control treatment have to be approved under the Control of Pesticides Regulations;

the ability of the company to provide a complete service, including preventive measures.



• Action points should then be agreed and follow-up visits made to

ensure the remedies are carried out.

• Whichever firm is chosen, to ensure successful control, it will need

the full cooperation of the client and the contractor should be

recorded.


1.4.2 Develop na In-house Pest Control Expertise

• The perceived advantages of developing such a strategy are:

the responsibility for the pest control work remains directly within

the line and functional management responsibility of the unit;

management has greater control over response times and

flexibility of response;

staff is more familiar with the work practices employed.

• If pest control responsibility lies within the hygiene unit, which is also responsible for work relating to hygiene and proofing, there is no doubt about who is responsible for pest control-related problems.

• In-house pest control must not be seen as a cheap alternative.


1.5. The Role of Management in Pest Control


1.5 The Role of Management in Pest Control

• The role of supervisors and managers will depend on the size of the operation and the pest control strategy employed. However, responsibilities may include:

ensuring the provision of proactive pest control management to assist a due-diligence defense, if required;

arranging for the instruction of staff, especially cleaners to recognize pests or signs of pests;

routinely inspecting vulnerable areas for pests, signs of pests and poor maintenance or proofing;


1.5 The Role of Management in Pest Control

arranging for defects and poor housekeeping to be remedied and for contact surfaces are to be requested to deal with any infestation;

ensuring that any contaminated food is destroyed;

ensuring that the contractor does not expose food to risk of contamination during treatment;

ensuring that any food-contact surfaces that may have been contaminated;

Knowing how to deal with boxes and dead bodies.


2. Waste Disposal System


2. Waste Disposal System

• Waste disposal practices such as the use of skips, bins and compactors, are often prime sources of pest infestation from flies and wasps, particularly in the summer.

• Where any of these methods of disposal are being used, it is important that they can be covered when not in use.

• External disposal facilities should be located away from production areas and sited on proper hard standings.

• The receptacles should be emptied as required and regularly cleaned.


2.1. Waste Disposal Plan / Receptacles and Refuse Areas

• Waste disposal systems must be planned, along with other services, when food premises are designed.

• Refuse must not be allowed to accumulate in food rooms and should not be left overnight.

• Waste generated within the premises may be stored in polythene which are removed when full and at the end of each working day.

• Stands for such bags, must be maintained in a clean condition.



• Employees must be educated to “clean as they go”, to replace lids and wash their hands after receptacles are used.

• Sacks should not be overfilled and should be tied to prevent problems from insects.

• Waste food should be kept separate from paper and cardboard packaging. In some instances, waste may be stored under refrigeration pending collection, for example, bones in butcher’s shops.

• It is preferable for all waste food to be removed from food premises at least daily and general refuse to be removed at least twice week.



• Suitable facilities must be provide for the storage of waste externally, prior to removal from the establishment.

• The number and type of receptacles used will depend on the type and quantity of waste, the frequency of collection and the access available for the refuse vehicle.

• Wheelie bins are commonly used although skips and compactors are more appropriate for large food factories.

• All receptacles should be capable of being cleaned and provided with suitable tight-fitting lids or covers to prevent insects, birds and rodents gaining access.



• The refuse area must have a well-drained, impervious surface, which is capable of being kept clean.

• Covered areas to protect refuse from the sun and rain are recommended. Satisfactory provision should be made for the disposal of liquid food waste, such as oil. It should not be flushed down the drain.

• Charges for refuse collection are continually rising and, since levies are usually based on volume of waste produced, often a price per bin, it is advantageous to use a refuse compaction system.

• Perimeter areas, a concrete path, at least 675 mm wide, abutting the external walls should be provided around all food buildings.

• Areas within perimeter fences must be kept clean and tide.

pest prevention and control module 2 (managers). pest prevention and control 1. design, management...

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