While an effective pest control plan is crucial in all industries, it is especially important for companies that handle food. For food and beverage processors, ensuring that pest control methods are as up to date and comprehensive as possible is paramount for the safety of staff and customers.

Several new and evolving pest control technologies can help improve the effectiveness of existing pest control plans and strategies by providing real-time data on hot spots and trends, reducing invasive treatments, and improving targeted pest management for treatment and removal. These technologies can help support an existing integrated pest management (IPM) plan to support your facility.

New and Evolving Pest Control Technologies

Part of forming a comprehensive pest control strategy is to regularly implement new and evolving technologies at your facility that continuously improve your existing pest control plan. In recent years, several technologies have emerged that can help improve the effectiveness of pest control, as well as the safety of food processing facilities and the goods they produce.

• Remote rodent monitoring: This involves the use of wireless sensor networks to collect data on pest activity. These sensors can be strategically placed in key areas to monitor temperature, humidity and other environmental factors that influence pest behavior. By collecting this data, pest control providers can focus on prevention by better predicting and analyzing pest behavior to find the root cause of the pest issue.
• LED insect light traps (ILTs): These traps are designed to emit light in specific spectra that are attractive to target pests while minimizing attraction to non-target species. This makes them more efficient and environmentally responsible compared with traditional insect light traps. LED ILTs consume less energy than conventional fluorescent lamps, reducing operational costs. They also have a longer lifespan, reducing the frequency of bulb replacements.
• Advanced application equipment: Improvements in the equipment used to apply chemical treatments include changing power sources from gasoline engines and direct electric power to battery-driven devices. This reduces environmental impact and allows for better control over the output of products, making a more effective application service.
• Insect monitoring and counting technologies: Many manufacturers are in the development stages of producing ILT devices that can count the number of insects captured and use artificial intelligence (AI) to identify types of insects captured. This technology will provide more accurate analysis of pest activity trending around your facility.
• Redesigning rodent management: Legislative changes in some parts of the United States are driving a change to managing rodent populations. Moving away from dependence on traditional rodenticides and using carbon dioxide or carbon monoxide instead to help reduce populations in burrow systems is becoming more common.

These new pest control technologies can help protect your food processing facility by maximizing preventive tactics to help minimize pest issues.

Integrated Pest Management

Now that you understand some of the newest technological advancements in pest control, it’s important to establish how these can fit into the overall pest control strategy. Integrated pest management (IPM) programs employ a comprehensive and sustainable approach that combines proactive pest prevention, regular monitoring, and targeted interventions to minimize the use of chemical treatments and help effectively manage pest populations in your facility. In an all-inclusive, ongoing, proactive cycle focused on prevention for your facility, providers will implement the most effective customized pest control measures to benefit the needs of the facility. Providers then continue to monitor the program’s effectiveness and perform check-ins as needed to ensure the facility is cared for.

With a focus on innovation and prevention, IPM is one of the most promising ways to bring in new technologies regularly and intentionally. A successful IPM program:

• Is environmentally responsible and intentional in its measures;
• Involves the entire staff in the operation through group training and instruction;
• Keeps detailed records of all pest activity and pest control operations;
• Educates and partners with facility managers to understand the business operations comprehensively;
• Addresses pest hot spots inside and outside the facility; and
• Inspects the property and focuses on exclusion techniques that help keep pests out of the building.

For optimal partnership with your pest control provider, always provide documentation of pest sightings and spotting trends in your facility. Implementing a process for staff to report any signs of pest activity can help keep employees aware. Always maintain open lines of communication with your pest control provider and communicate the importance of preventive measures internally.

Navigating pest control in your food processing facility requires looking toward the future and investing in new and innovative pest control technology to help develop the best possible protection and treatment plan for your facility. By fostering an environment of collaboration and forward thinking, you can help safeguard your facility, which in turn protects your customers and employees, preserves your business’s reputation, and helps you deliver the best possible product.

Meek is a technical services manager for Rollins, a pest-control company. He is a board-certified entomologist and a 35-year industry veteran in the field of pest management. Reach him at FMeek@rollins.com.

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The lesser-known redlegged ham beetle, also known as the copra beetle or ham beetle, can cause big issues in the pet food industry. These pests prefer to dwell in meat products with a high grease or fat content, making pet food highly favorable to the beetles.

The beetles are known to feed on—you guessed it—ham, but also other potential pet food ingredients such as dried bone meal, dried egg, and cured and dried meats. In the right conditions, females can lay up to 3,000 eggs, depositing them within the cracks and crevices of food items and surrounding areas. Food manufacturers are facing a growing problem as the prevalence of these metallic blue-green pests continues to increase. Without sufficient pest management strategies, a puppy’s dinner may double as a beetle’s habitat.

Not originally native to the United States, the redlegged ham beetle has recently been identified as a serious concern to food manufacturers. As the presence of this beetle is likely to continue to increase in the coming years, pest control providers are at the forefront in identifying, managing, and partnering with manufacturers to stay ahead of the curve.

Help Protect Your Facility

This pest can have serious financial implications in food warehouses and stores if infested items are transported from manufacturing plants. If you notice the following signs around your facility, you may be facing a redlegged ham beetle issue:

• Damage to food items and packaging;
• Live larva and adults; or
• White silken cocoons on infested food items.

So, how does a food manufacturing and handling facility help protect itself against these beetles? By implementing an integrated pest management (IPM) program.

Most food-handling businesses likely have heard of IPM programs, especially if they are regularly audited by food quality and safety inspectors. These programs are implemented by qualified pest control technicians in collaboration with a business’s food safety and quality assurance team to help deter pest activity and prevent infestations. IPM programs focus on preventive techniques such as exclusion, sanitation, and maintenance to keep pests where they belong—outside of your business. When it comes to the increasing threat of the redlegged ham beetle, there are a variety of techniques that can help keep these pests at bay:

• Proper inspection of products is necessary to check for introductions, infestations, and potential harborage areas or areas that require cleaning;
• Sanitation is the most effective way a manufacturer can keep their products safe and untouched, so having a routine cleaning schedule of any cracks and crevices that may contain grease that draws beetles will help prevent introduced beetles from settling in;
• Proper storage of products including protective packaging and product rotation will help to preserve the integrity of the product;
• Exclusion measures such as installing screens on windows and ensuring doors shut properly and are equipped with door sweeps help keep products from being exposed to beetles; and
• Insect pheromone monitoring devices, which are also available to help with early detection and management of pests like redlegged ham beetles.

Infestation Prevention

In case of an infestation, it is important to quickly remove any infested items and ensure un-infested items are stored properly in protective packaging. Treating cracks and crevices near food resources with cleaning agents, probiotic treatments, and/or other special treatments are all ways to immediately reduce populations and help ensure they don’t have easy places to return to. In cases of extreme infestation, more aggressive pest treatments such as fumigation may be necessary.

Investing in a staff training plan to teach your employees how to spot signs of pests is also an effective way to prevent infestation on the front end. Your employees—mainly those on the production floor of your facility—see and hear more than you might know, which makes them invaluable in helping to identify pest issues. Trained staff, paired with an effective monitoring program, helps ensure that beetles are found quickly. Most pest control providers offer complimentary staff training, making this tactic cost-effective for your operations. Once your staff know the types of pests that frequent your facility, persistent hot spots, and the process for reporting activity, they’ll be able to help you address pest issues quickly and effectively.

Make a Plan

Now that you understand the threat of this beetle and ways to help prevent and control an infestation, don’t forget to review your unique IPM plan with your pest control provider. As the prevalence of this pest continues to grow, your pest control provider should stay informed, monitoring your facility year-round to ensure quality and cleanliness. If you don’t have a reliable pest control provider or an IPM program in place, now’s the time to implement a plan before this pest becomes a costly issue. Redlegged ham beetles pose a growing threat to pet food manufacturers around the world, and staying on top of the issue will help keep your products and facilities pest free.

Williams is a technical services manager for Rollins and a board-certified entomologist.

The post The Redlegged Ham Beetle Emerges as a Threat to the Pet Food Industry appeared first on Food Quality & Safety.

In October 2023, Orkin released its annual “Top 50 Rattiest Cities List” and, while many might assume that New York City would be No. 1 on this list, it was in fact the Windy City that stole the least-coveted spot for the eighth consecutive year.

With the drastic increase in rodent sightings during the COVID-19 pandemic, consumers and businesses alike have been concerned about their health and safety. For food manufacturers and distributors, the increase in rodent activity isn’t something that should be ignored.

While gradually resuming pre-pandemic activities has helped to reduce the number of public rodent sightings, the pests’ threat to public health hasn’t decreased. In fact, these filthy pests can spread dozens of harmful diseases—directly and indirectly—such as hepatitis E, leptospirosis, and hantavirus, in addition to contaminating food products and causing structural damage in buildings.

Left unaddressed, rodent sightings within a commercial facility can lead to ongoing infestations and, eventually, failed inspections and stalled operations—costly blows to your bottom line. Knowing how to spot rodent activity is essential in stopping them early. If you notice any of the following signs around your food facility, you might have a rodent problem:

• Capsule-like droppings;
• Grease marks along skirting boards, walls, and tight spaces;
• Gnaw marks on walls, wires, and other materials; and
• Nests in dark areas such as crawl spaces, roofing, and garbage dumps.

So, how does a food manufacturing and handling facility protect itself against rats? By implementing an integrated pest management (IPM) program.

Preventive Measures

Most food-handling businesses likely have heard about IPM programs, especially if they are regularly audited by third-party food quality and safety auditors or subject to frequent regulatory inspectors. These programs are implemented by qualified pest control technicians in collaboration with a business’s food safety and quality assurance team to help deter pest activity and prevent infestations. IPM programs focus on preventive techniques such as exclusion, sanitation, and maintenance to keep pests where they belong—outside of your food facility. When it comes to rodent control, exclusion is particularly important for facility managers.

Because food processing facilities receive and send shipments daily, it’s easy for rats and other rodents to slip into transportation vehicles, packaged goods and, eventually, your building. Not only does this jeopardize your business’s products and your reputation, but employee health is also at risk. Exclusion helps keep rodents outdoors by making sure potential entry points are quickly sealed and any maintenance work is completed in a timely manner. While each business’s exclusion plan will vary based on local pest pressures, climate, and location, the majority of pest control technicians will begin with a comprehensive facility inspection prior to implementing specific tactics. These tactics can include sealing cracks and crevices that rats can slip through, installing weatherstripping, and performing door sweeps.

Another preventive measure you can add to a plan is remote pest monitoring. When you’re running a round-the-clock operation like most food-handling facilities do, your employees might not have time to monitor for pests while also performing their production responsibilities. Remote pest monitoring can help flag pest issues for you to address with your pest control provider before a bigger problem arises. There are a variety of devices that can be used during remote monitoring, depending on your facility’s specific needs and structure, but the results are primarily the same: You’ll be able to track pest activity from any location and involve your pest control provider when needed to identify pest activity trends.

Remote pest monitoring is especially beneficial in automated food manufacturing and processing facilities that see little human activity, reducing the amount of time employees spend spotting pest issues in real time.

While monitoring pest activity remotely is beneficial in places in which staff aren’t always present, it’s helpful to have other observation methods in place. Staff training in pest control might not be high on your list of priorities, but take it from the experts in commercial pest control: It can save you a lot of money and time. Your employees, primarily those on the production floor, see and hear more than you might know, which makes them invaluable in helping to identify pest issues. Once your staff knows the types of pests that frequent your facility, can identify the persistent hot spots, and understands the process for reporting activity, they’ll be able to help you kick these pests to the curb. Don’t forget to do your part as a leader by making sure pest activity logs are accessible to your employees and including your sanitation team in trainings, as they’re most likely to spot pest issues during cleanings.

Now that you know how to spot signs of rodent activity and can implement processes and procedures to reduce their impact on your business, don’t forget to review your IPM plan frequency with your pest control provider. Rodent activity can fluctuate with the seasons, so it is important to regularly evaluate the effectiveness of your plan to make sure food safety remains a top priority.

If you don’t currently have an IPM program in place or employ a reliable pest control provider, now’s the time for action. Whether your food facility is located in one of the top 50 rattiest cities or not, prioritizing preventive pest control measures will help you avoid extensive problems down the line, and your customers and employees will appreciate that you are prioritizing their health and safety.

Ramsey is a senior technical services manager for Orkin. Reach him at gramsey1@rollins.com.

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Warm temperatures spur an uptick in pest activity, making the spring and summer months peak seasons for pest threats. The abundance of food, water, humidity, and places to hide in food processing facilities make them the ideal sanctuary for pest populations, which means it’s imperative that proper pest control be a top priority for food processing facility managers.

Threats to Pest Control

Understanding the pests that frequently invade food processing facilities and the threats they pose can help facility managers identify and address any issues that may arise before an infestation has a chance to take hold. Food processing facilities present the perfect conditions for various pests, including rodents, flies, cockroaches, and stored product pests, such as Indian meal moths and merchant grain beetles to thrive thanks to an abundance of food, shelter, and moisture. In the spring and summer, food processing facility structures are also susceptible to termites.

These pests can cause serious issues for food processors because they contaminate food with their droppings and are known to spread many diseases to humans, including E. coli and Salmonella. Rodents are also known for chewing through wiring, which can result in electrical fires and damage to essential machinery. While pantry pests do not transmit disease, they can still infest ingredients, resulting in the contamination of food products made in these facilities. The main threat posed by termites is their ability to cause extensive property damage. They cause $5 billion in property damage in the United States each year, which can be extremely costly to your business.

Pest Prevention

The most important step managers can take to ensure their facility is protected from pest threats is partnering with a licensed pest control company to perform regular inspections and implement an integrated pest management (IPM) plan. IPM is a holistic and customized approach to pest control that comprises three steps: inspection, identification, and treatment to help ensure that commercial facilities are clean, compliant, and pest free. By enlisting the help of a professional, you can rest assured, knowing your facility is well protected from pests year-round, allowing you to instead focus your time on delivering quality products safely and efficiently.

In addition to recommending that mangers partner with a professional, the National Pest Management Association recommends that they add the following steps to their maintenance checklists to protect their facilities from pests:

• Ensure employee kitchens and eating areas are clean by wiping down countertops and sweeping floors to remove crumbs and residue from spills;
• Vacuum and clean all areas regularly, including offices, hallways, lobbies, and public bathrooms;
• Routinely check under sinks and machinery for areas of moisture, and repair any leaky pipes or clogged drains;
• Store all food products in sealed containers, and organize empty boxes to prevent harborage areas;
• Keep trash in sealed containers inside the building and remove from the facility regularly. Ensure dumpsters are far away from any building entry points;
• Inspect the exterior of the building to ensure there are no entry points; pay close attention to areas where pipes and utilities enter the building, and seal any gaps or cracks in the foundation;
• Install door sweeps on exterior doors to seal the gap between the floor and the door where pests can enter;
• Remove debris from gutters and direct water away from the building through properly functioning downspouts, gutters, and splash blocks; and
• Ensure that grounds surrounding the facility are properly maintained, because overgrown vegetation can attract pests to the property.

The spring and summer seasons are exciting times of year that can quickly be ruined by a pest infestation. Help keep your employees and products safe this season and year-round by following these tips and working with a trained pest professional.

Mannes is senior vice president of public affairs for the National Pest Management Association (NPMA).

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Food processing facility managers know the importance of product quality and run a tight ship to meet regulatory requirements, while delivering goods on time and without issues. Third-party food safety audits help ensure that operators are practicing food safety measures, and proper preparation for these visits, whether they occur in person or are held remotely, is essential to your success.

While the COVID-19 pandemic has required changes to the way audits are conducted in food processing facilities, third-party audits remain a priority to ensure that food safety standards are upheld. Unfortunately, understaffing and limitations to interior pest control service may have provided the perfect conditions for pests to enter and multiply in facilities, unnoticed. Whether your facility has continued to participate in audits as usual, has adjusted to a hybrid version, or has paused in-person audits during the pandemic, remaining prepared is crucial. Operating a food processing facility is a demanding job already, and the last thing you want to do is fail an audit due to preventable pest issues.

A poor audit score—or worse, a failed audit—could have damaging effects on your business, ranging from tarnished reputations to canceled orders and lost profits. With the pest control portion of your audit accounting for up to 20% of your final score, it’s important to have a reliable pest control provider who understands your business and your industry’s requirements for food safety and pest control. Additionally, your provider needs to be aware of the various audit schemes that in are use and what their specific, individual requirements are.

Your Pest Control Program

Because food processing facilities provide ample resources needed for survival—shelter, water, ideal temperatures and food—they will always be prone to pests. Although operators in these facilities have strict sanitation and safety measures in place, pests such as cockroaches, rodents, and stored product pests can still disrupt operations.

An integrated pest management (IPM) program, which focuses on preventive techniques rather than reactive treatment for pests, is one of the best ways to make sure your facility is prepared. Partnering with your pest control provider to assess your facility’s pest pressures and maintaining a proper sanitation and cleaning schedule are key steps to a successful IPM program.

Maintaining proper documentation is also necessary to ensure IPM success, as well as an essential part of the pest control portion of your food safety audit. Keeping documentation updated is important because, even with a pest-free facility, you could still lose points on an audit due to insufficient or poor documentation.

Your auditor doesn’t just want to see pest monitoring devices and a pest-free facility. They want to see an ongoing commitment to upholding food safety measures. The following documents can help demonstrate that commitment.

• IPM plan: This documentation includes your written IPM program, pest management food safety rules, and your risk assessment. Make sure these documents are kept updated (at least annually), and address any recent changes to your IPM program or facility.
• Pest sighting log: Facility managers and staff should have this available and updated at all times. Entries should include the date of the sighting, type of pest, location, and the actions taken to prevent future occurrences.
• Service documentation: These are reports of your pest control provider’s visits and will provide the auditor with more details about any pest findings, pest pressures specific to the facility, and whether any corrective measures taken by your facility were successful.
• Pesticide documentation: While the use of pesticides in food processing facilities is often limited, your pest control provider should keep a record of any pesticides used, along with labels for the products and safety data sheets. These will show your auditor that you’re maintaining a safe and environmentally friendly facility.

Be Prepared

Now that you know what information is needed for your food safety audit, be sure you stay prepared. Audits can be unannounced, so staying ready will help prevent any unpleasant surprises. The goal is to be ready every day for an audit.

To make sure you’re prepared for an audit:

• Communicate with your pest control provider on an ongoing basis throughout your partnership. While they are the expert when it comes to pests, you know your facility better than anyone. Taking a proactive role in the partnership will help prevent pest issues in the long run.
• Involve your entire staff in the IPM plan; they know the most about your facility and may spot pests or other issues before you do.
• Conduct annual assessments, regular inspections, and risk assessments with your pest control provider to ensure your IPM plan remains effective and proper.
• Make sure you’re aware of any changes to your pest control service, and be sure to document them. The pandemic altered the way many facilities were able to work with their pest control providers, so document any changes prior to your audit.
• Don’t wait until the last minute to get your documentation in order, because it takes time to compile the information. Your pest control provider should have hard copies of all the essential reports and paperwork, but keeping them digitally is also a good idea. Most pest control providers have digital systems for documentation that even provide trend reports and analysis your auditor will appreciate. It’s also easier to share documentation digitally when there are so many required items.
• Your pest control provider should have proof of their training available for your records as well.

In this time of heightened public health concern, food safety audits shouldn’t be ignored in an effort to keep the supply chain moving at all costs. Even if your audit is conducted virtually due to social distancing requirements, your documentation still will be required. Working with the right pest control provider for your business and being a proactive partner will help ensure that your next food safety audit is a success.

Meek is a technical services manager for Rollins and a board-certified entomologist with 30 years in the field of pest management. Reach him at fmeek@rollins.com, or visit www.orkincommerical.com for more information.

The post Pest Control: How to Be Prepared for Your Next Food Safety Audit appeared first on Food Quality & Safety.

Commercial pest management can be synonymous with brand protection, ensuring that a customer never associates pests with a particular food processor or restaurant. As commercial pest management professionals (PMPs), our jobs often are to protect the food supply. This is a serious undertaking that involves protecting food through all stages of its processing, including in the retail environment, in restaurants, and often in a consumer’s home. That consumable item is the last step of a complicated, multi-faceted processing system that takes all different types of ingredients and turns them into something crave-worthy through the magic of food science. It’s that final product that is worthy of protecting.

The production lines on which these products are created are at the forefront of sanitation and pest management protection efforts; however, many of the real risks to that product do not stem from those production lines, but from unlikely, low-profile areas of the facility that have the potential for pest infestations. The building design, process flow, structural and sanitation resources, storage practices, and even neighboring facilities can all directly impact whether the production line feels pest pressure. Additionally, warehousing and receiving areas where ingredients and final products are stored tend to be near production lines, which harbor their own set of pest risks.

Stored Product Pests

Dry ingredients, such as baking mixes, cocoa, nuts, and flour, may enter a food processing facility infested with stored product pests such as Indianmeal moths (Plodia interpunctella), cigarette beetles (Lasioderma serricorne), warehouse beetles (Trogoderma variabile), and flour beetles (Tribolium spp.). Stored product pests live in the food they eat; the food is their home. If the facilities processing and packaging these ingredients have a stored product pest infestation, the product that they are shipping out may have that same infestation, which can in turn infest the destination facility.

Stored product pest population development is a function of time and temperature. The longer a population sits in a container in warm temperatures, the more generations will develop. For this reason, first-in first-out stock rotation is essential. Forgotten totes or pallets of ingredients may hold generations of stored product pests that are quietly devouring the product and growing their population, eventually to a point where they need to find new harborage to infest and spread throughout the warehouse. Using storage containers that prevent these pests from entering or exiting the food can be an excellent tool to minimize risk. Well-sealed plastic or metal storage containers can prevent pests from escaping an infested container and protect product that is not infested. Racking can also be a common source of stored product pest infestations within a warehouse. Product and ingredient spills collect in the beams of the racking and in the racking legs and guards, providing an excellent harborage.

Though we tend to think of stored product pests as internal infestations, several stored product pests, such as the warehouse beetle, have populations on the exterior of a building. These populations are often monitored on the interior through pheromone traps and/or insect light traps (ILTs), but the source may be outside of the building. In such cases, a facility may need to focus on exclusion, using fans, light management, and sealing to keep those outdoor pests on the exterior.

Monitoring and control: Finding infested product in a warehouse can be daunting. With rows of pallets packed high with susceptible ingredients, it may seem as though stored product pests can loom anywhere. To assist with finding stored product pests, PMPs can implement a pheromone program. Pheromones and/or kairomones are placed in tent or pit-fall traps, depending on which species are being targeted. Not all stored product pests have had pheromones synthesized for them, so it is important to remember that we cannot monitor for all stored product pests. Fortunately, the most damaging stored product pests do have synthesized pheromones. The monitoring traps will guide our inspection, telling us what areas of the warehouse have the most activity and warrant our attention. There is no replacement for a detailed and systematic inspection, but with monitoring data, we can find that infestation faster.

Once the infestation is found, it’s essential to remove it. In a warehouse, this is typically a forgotten ingredient. Removing and disposing the container and its contents will remove not only the food that the insects are consuming, but also the bulk of the infestation itself. Inspection and monitoring must continue to determine where the infestation has spread. Sometimes it has spread to a point where we cannot remove all sources. Fumigation, heat, or freezing may be solutions in these situations, but even these strategies are typically temporary. Sanitation must be present to prevent reinfestation.

Commensal Rodents

Commensal rodents are the rodents that actively attempt to get into and live in our facilities. They include the house mouse, Norway rat, and roof rat. These rodents typically enter a warehouse through unsealed parts of the building or in a pallet. Warehouses with docks are particularly susceptible to rodent entry, because completely sealing dock doors, plates, and levels can be difficult and costly. Even the most perfectly sealed facility can be vulnerable to rodents as a result of poor employee practices, such as leaving man doors propped open and not fully closing dock doors. Rodents are drawn to the shelter or food these facilities may provide and, once inside, immediately look for areas to hide. Balers, unused equipment, and other dark spaces make great homes for rodents. If not discovered quickly through inspection and monitoring traps, they can move, spreading throughout the facility.

Rodents, particularly mice, are also often brought into a facility in infested pallets. They are called “pallet mice,” and they make their homes deep within a pallet of ingredients. They usually enter from the underside and may not be visible from the outside of the pallet. When these pallets come into the facility and are placed for use, the mice begin to leave the pallet and spread throughout the facility. This can be particularly frustrating for a facility with excellent sealing and employee practices, who are unknowingly letting in a Trojan horse containing mice.

Monitoring and control: Multi-catch traps are the standard monitoring tool for rodents inside a facility. Sometimes, it may make sense to place them on the exterior of a facility if the PMP needs to know how big a population is or if they cannot risk a poisoned mouse dying inside the facility. Otherwise, it’s common to trust exterior rodent stations to inform whether or not the exterior population is present and active. This is judged by the amount of bait or monitoring blocks that are digested, droppings left behind, or gnaw marks on the station.

The key to control, particularly for pallet mice, is inspection at receiving. Employees trained to look for evidence of rodent activity may be able to identify infestations and reject infested pallets before they enter the facility.

When there is evidence inside the facility, whether that is droppings, live or dead rodents, nesting evidence, or other damage, PMPs can start to develop a control strategy. Snap traps with attractive lures are an excellent choice for quick control. The success of a snap trap program in a warehouse will be dependent on placement, lures used, and competing foods. A good snap program requires equal parts patience and creativity; placing the same traps in the same place with the same lure will rarely get your population under control. An aggressive snap trap program may need to be supplemented with rodenticides, where safe and legal, to apply and exclusion.

Flies

Flies that impact a warehouse are typically divided into two broad categories: small flies and large (or filth) flies. Though similar in so many ways, there is an important difference between the two. Small flies typically come from the interior, while large flies usually come in from the exterior. We may find both inside a facility, but when we are looking for the source, it will vary based on which fly is present. Small flies are a group that includes many species, and each has its preferred habitat and needs. Identifying the fly in the warehouse is an essential first step, because it will dictate whether the PMP should look primarily inside or outside for the source. This may also lead us to a particular food source. Identification, therefore, really gears the PMP’s inspection in the right direction.

Large flies in a warehouse are typically there due to open doors and docks, much like commensal rodents. Light management can play an important part in this too, as these pests are drawn to the light on both the interior and exterior of the facility. Dumpsters and spills are typically the source of these flies, though any moist organic material can provide an acceptable exterior harborage.

Small flies typically come from the interior of the facility. In a warehouse, that may be related to structural or sanitation issues associated with sewers, drains, or cleaning rooms. However, they may also be associated with liquid ingredients that are stored in the warehouse. A thorough inspection based on the food preferences of the species identified will identify the source and dictate the proper control method.

Facilities that process liquid ingredients with spill potential may have more frequent and long-term infestations, particularly if that material seeps onto the floor or into grates.

Monitoring and control: ILTs are often considered a universal flying pest monitoring tool. While they are very effective for some species, others do not respond as strongly to the light. Nonetheless, an ILT is a good first line of defense and monitoring tool to determine what species are in the facility.

Flies are generally not cryptobiotic, meaning they do not try to hide the way rodents and cockroaches do. This can make inspection easier, as adult flies are often very visible. The challenge is finding them in the juvenile stages, which may be hundreds of feet away from where we are seeing the adults. Once the PMP is able to find the source, insecticide may need to be applied (if appropriate) where the juvenile flies are harboring. Insecticides geared towards the adults will provide relief but will not eliminate the problem.

Renowned urban rodentologist Bobby Corrigan, PhD, a consultant with RMC Pest Management, has said that there must be lines of defense in rodent work. That same philosophy holds true when protecting food processing products. If PMPs can keep the areas surrounding food production pest free, then they are more likely to keep dedicated food production areas pest free. Likewise, if the exterior of a facility can be kept pest free, it is more likely that the interior of the building will remain pest free.

It is important to look at the facility as a whole when developing pest programs, paying attention to all the areas that may not be as highly sensitive, but may be high risk. Doing so will keep high sensitivity areas safe, ensuring that the overall food supply is protected.

Berry is a training manager and board-certified entomologist at McCloud Services. Reach her at annaberry@mccloudservices.com.

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It’s no surprise that one small pest issue in a food processing facility can quickly become a major issue for an entire supply chain. Not only can pests threaten your bottom line and employee well-being, but they can also tarnish your reputation and delay operations. All of this can become costly, which is why it’s important to follow industry regulations and prioritize food safety.

Pests can hitchhike across borders in transportation vehicles and travel in and out of your facility unnoticed via packaging. These critters need food, water, and shelter to survive and, unfortunately, food processing facilities provide ample amounts of these attractants. Unlike some other industries, food processing plants have continued to operate during the coronavirus pandemic, making them a prime target for pests.

And while you may be taking all the right steps to ensure that a safe, quality product reaches consumers, you can’t always guarantee that your suppliers’ pest management programs are as effective as yours.

An integrated pest management (IPM) plan takes a proactive approach to pest control by implementing preventive measures, rather than reactive actions, to help keep pests away. Infestations can be costly and wreak havoc on your facility operations, bottom line, and reputation. Being proactive about pest management will help ensure that all food products leaving your facility make it to their next stop in the best condition.

Traceability is a key part of an effective IPM program; it can help keep pests out of your facility and, should they enter, help ensure they are taken care of promptly. As food supply chains become more connected, traceability and monitoring become more important.

Common Pests

To trace and monitor pests, you need to know what you’re up against. Here are some of the most common pests:

• Rodents. One of the filthiest pests that can crawl through your facility is a rodent. Mice and rats can squeeze through small spaces and gnaw through tough materials. In addition to causing structural damage, rodents can contaminate your food products and spread diseases via their urine and droppings, making it essential to always maintain a sanitary facility.
• Cockroaches. Cockroaches carry more than 45 pathogens on their bodies, including E. coli and Salmonella, and can spread these across your facility by simply crawling around in search of food. Because they feed on almost anything, they can easily escape notice as they contaminate your food supply. They can also cause discomfort for your employees and trigger allergy issues.
• Ants. These critters are so tiny that they can migrate in and out of your facility almost completely undetected. Don’t be fooled by their size, though; ants leave an invisible pheromone trail to notify other ants once they’ve found a food source.

Be sure to discuss hot spots so your employees know where to focus their efforts. From triple checking deliveries and shipments at the loading dock to disinfecting production floor equipment after each shift, little actions will go a long way in helping to prevent an introduction.

Tracking and Traceability Plans

Documentation is an important part of a food processing facility’s audit preparation and, if you have a reliable pest management partner, it’s likely that they have extensive pest tracking and trending information. This information can help you and your pest management partner find the source of pest issues.

Let’s discuss the documents you should have on hand.

Food safety plan. Your food safety plan is the most important part of your documentation. Included in your pest management section should be details about all proactive measures taken to ensure that your food products are safe from pests. All corrective actions, potential hazards, and other steps to reduce risk should also be included in this document. If you use monitoring and verification procedures and have information on your suppliers’ pest programs, you should include that as well. This shows you are monitoring incoming and outgoing shipments for pest activity and taking actions where necessary to prevent pests from infiltrating the supply chain.

Monitoring devices and traps. These are often used for tracking pests and minimizing their populations. Your pest control provider should have data for each device that details their location and pest activity levels. Some pest control providers even gather this information remotely and store it digitally for easy data visualization and record management. Make sure you work with your pest control provider to obtain the trend reports from these devices so you can use the insights to revise your current pest management plan, as needed, and prove to your auditors that you’re being proactive in your pest control efforts.

Annual assessments. Review your IPM plan with your provider annually, at a minimum. Make a note of pest problems that occurred and discuss resolutions for them accordingly. By performing these annual assessments, you’ll be able to spot recurring problems quickly and develop more targeted solutions.

Sighting reports. Your facility should have a logbook for recording pest sightings and, if your staff doesn’t already have access to it, they should. These will help your pest control provider perform thorough investigations of pest activity and make more accurate recommendations.

List of service changes. Your IPM program should change as your pest pressures do. No two food processing facilities are the same, and a variety of external factors can cause pest pressures to shift periodically. Whenever you make a change to your pest management program, be sure to note how you changed your program and why you implemented those changes.

Tracing and monitoring pests requires a team effort. In addition to staff training from your pest control provider, communicating with your supplier and distributors is important. It might seem as if it will damage your reputation to share news about documented pest issues with your supply chain, but it’s quite the opposite. Keeping your suppliers and distributors informed of pest issues within your facility can help protect the rest of the supply chain from pests.

Pests will go to any lengths to get food, water, and shelter—especially during a pandemic. If you aren’t already implementing traceable policies in your facility, now is the best time to start. In addition to a strong IPM program, finding and removing pests will be easier for you and your pest control provider with these traceability policies.

While pest pressures won’t stop immediately, these tactics will help uphold food safety regulations and protect your business in the long run.

Ramsey is a senior technical services manager for Orkin. He is a board-certified entomologist and provides technical support and guidance across all Rollins brands in the areas of training and education, operations, and marketing. Reach him at gramsey1@rollins.com.

The post How to Monitor and Track Pests in Your Facility appeared first on Food Quality & Safety.

Food processing and manufacturing facilities are increasingly being held responsible for proactive prevention of contaminated products. New standards and regulations mean managers have to be more stringent than ever when it comes to food safety. A proactive food safety strategy is more than just a smart move—it is a necessity, especially with today’s global supply chain and the necessity for many partners involved in food production. There are very few fallbacks when it comes to sending tarnished food out the door.

All types of pests—including rodents, insects, or birds—can spread harmful pathogens and compromise the safety of your products. And all it takes is one point of contact (or a single dropping) from these pests to upset an entire batch of your otherwise pristine products. Across the globe, pests are an ever-present threat to health and safety. No region or country is exempt, and an infestation could happen to any business at any time.

That’s why three things are more important now than ever: monitoring, inspection, and documentation. These are the measures that, when implemented properly, can help protect your facility from pests—and, ultimately, foodborne illness, as well as loss in profit due to ruined products or reputation. Monitoring will assist in helping spot pest issues early, which means you stay audit ready and get more protection for your budget and bottom line. Inspection and documentation are equally as crucial. A supply chain with exceptional documentation will help you pinpoint exactly where in the chain pest issues originated, allowing you to solve the root issue and quickly resolve challenges that arise.

Let’s take a closer look at some of these measures and how you can make them functional parts of your overall pest management plan.

Employees as Monitors

There’s no better way to spot pests than to have multiple sets of eyes trained to look for them at all times. It’s a good idea to have regularly scheduled training sessions for employees and actively promote participation from everyone.

Getting the word out doesn’t have to be an elaborate process—it can be something as simple as a poster that features photos of the most common pests and the indicators they typically leave in their wake. When it comes to employee education, there isn’t exactly a one-size-fits-all solution. Pest threats will differ for every company, and your educational materials should reflect your facility’s unique challenges.

Another key aspect of employee education and training is assigning personal responsibility. Make it abundantly clear that each individual employee plays a large role in keeping the facility pest-free and ensure that they feel empowered to speak up when they see a potential threat. There also needs to be a site pest log where associates can record a sighting. Make sure everyone is aware of how to access this log and is familiar with the approved methods for documenting sightings. Identifying high-risk sectors of the building and ensuring that all sanitation practices are being sufficiently performed is crucial for record-keeping purposes.

And there’s nothing wrong with out- sourcing this kind of employee training, either. Many pest management companies will perform this service at no charge as part of an ongoing relationship with your business, so be sure to utilize their expertise to increase engagement with pest prevention tactics across the board.

Using Monitoring Devices

While employee training is essential, it’s not the only monitoring that should take place. There are several devices you can use to help with this process and most operate 24/7 as well. Making use of these monitoring devices is a great way to help supplement your “eyes on the ground” already operating throughout the facility.

Here are a few of the best options:

• Rodent traps: Rodents can chew through wrapping or packaging and get to your products, so it’s best to cut them off before they ever have the chance. Using traps around your facility can help stop these pests in their tracks. Traps can be single-catch (one rodent) or multi-catch (several rodents), depending on the situation.
• Bait stations: As a first line of defense, bait stations should be placed outside a facility to help ensure that rodents never make it inside. Although rodenticide labeling may allow for bait placement inside a building, this use pattern is not a good practice inside a food plant due to the potential translocation of the bait by foraging rodents. Monitoring bait station activity is useful for determining how prevalent outside rodent pressure is. This allows you and your pest management professional to implement additional measures as needed.
• Insect Light Traps (ILTs): Flying insects can be challenging pests, and you don’t want them near your products. ILTs utilize a light source to draw in these winged pests to a sticky glue board or electrocution grid. These traps serve two purposes: helping to reduce flying insects in your facility and providing you with insights as to where they are more prevalent. Knowing where flying insects are likely to occur can help you prevent them in the future.
• Pheromone traps: These traps are a great way to monitor for specific stored-product pests—like beetles and moths, which can be a primary insect concern for some food processing and manufacturing facilities. Pheromone traps help indicate the presence of these pests early, which can be the difference between a small issue and a large-scale infestation.

While the tools outlined above are useful for reducing pest populations and remaining aware of pest pressures, it’s important to remember that sanitation procedures should be in place at all times. This eliminates harborage and helps reduce buildup of organic materials and water, which are attractive to pests. And because it’s difficult to remove all attractants from your building through sanitation alone, monitoring also helps provide a better picture of what’s happening.

Inspection and Documentation

We know that it’s key to monitor what’s already in and around your facility, but it’s also crucial

to thoroughly inspect everything arriving as well. This means taking product samples off trucks and railcars and inspecting incoming shipments of materials. If you’re stopping pests early, well before they even get inside, you’ll find that it’s far easier to keep them from getting a foothold. Proper inspection is one of the best proactive ways to fortify your defenses against pests.

Use a checklist when performing inspections of inbound items at the facility and don’t forget to inspect items your contractors bring in as usual. If you do find pests during the inspection, be sure to collect samples, document how many you find, what kind they are and notify the supplier of the issue. Your pest management professional can assist with proper identification of the pest and any additional next steps needed.

And finally, it is very important to document what happens at your facility. Recording instances of pest activity is essential. It’s best to keep a strong documentation system that includes the following:

• An overarching food safety and sanitation plan for your facility.
• A complete summary of your supply chain program, including suppliers and other partners, types of ingredients, and receiving records for incoming shipments.
• Detailed inspection and monitoring records, including annual assessments, regular facility inspections, device monitoring records, trending information, inbound shipment inspections, and pest-sighting logs.

Keeping these documents readily available can help efficiently address any issues. Being able to act quickly, especially in the food processing industry, is of primary importance when it comes to preventing pest problems.

Communicating with Partners

Stopping pests takes a strong team. Communicate regularly with your supply chain partners, and ensure your businesses are on the same page when it comes to monitoring and documentation. If every party involved maintains the procedures needed to trace problems back to their origin, you can better address food safety concerns and help eliminate pest issues in the future.

In addition, a pest management professional can help implement a comprehensive plan designed specifically for your facility. Every business will have different concerns based on the types of products they make and the region of the world they’re located in. The right pest management partner will help design a strategy that takes all those factors into account. Don’t hesitate to reach out to your provider, as it could very well be one of the best decisions you make on the path to a year-round, pest-free, and audit-ready operation.

Peckman is an entomologist for The Industrial Fumigant Company, LLC. She can be reached at ppeckman@indfumco.com.

The post Inspection and Documentation for Tracking Pests at Food Processing Facilities appeared first on Food Quality & Safety.

As a result of the COVID-19 pandemic, businesses have been forced to make critical operational changes for the safety of their customers and staff. While some businesses may have closed their doors temporarily, the majority of food processing and service-oriented facilities have continued to work with limited crews to keep up with the increasing consumer demand for food. With less foot traffic, however, hungry pests have been able to roam unfettered in search of available food sources, entering buildings and creating additional challenges. As closed businesses prepare to reopen and others welcome back additional crew members, they must address pest issues that may have taken hold to ensure a safe return.

While CDC maintains there is no evidence that COVID-19 can be transmitted through food or pests, according to the CDC, pests are capable of contaminating food and transmitting other deadly diseases to humans. Rodents, for example, contaminate or consume about 20 percent of the world’s food supply and can transmit diseases such as Salmonella and hantavirus to humans. Rodents in particular have grown extremely desperate during this time, as their usual food sources, including restaurant dumpsters and garbage cans, are often empty, forcing them to search for alternate resources in areas such as residential neighborhoods, schools, food processing and service facilities, and even cars. If any food items are not stored properly in these facilities, these savvy pests are likely to find them. Many pests’ usual places of refuge have also been cut off, making dark, undisturbed areas with excess moisture ideal breeding and nesting sites.

Due to these changes in pest behavior, facility managers must be diligent in preparing their buildings for reopening or increased occupancy. The very first step in readying any facility is to partner with a licensed pest control company to help implement an integrated pest management (IPM) plan specific to your facility. By using this three-part practice, which consists of inspection, identification, and treatment, pest professionals will assess the property and pinpoint and address any problem areas, helping to protect employees from the diseases and structural damage caused by pests.

With less foot traffic [at closed facilities] hungry pests have been able to roam unfettered in search of available food sources, entering buildings and creating additional challenges.

In addition to working with a licensed pest control company, managers should also take the following steps to safely reopen or prepare their facilities for the return of additional employees:

• Survey the grounds. Be sure to clear any vegetation that may have grown close to the building, as this can attract pests. Eliminate areas of standing water on the property, as mosquitoes can breed in as little as half an inch of water. Additionally, exterior lighting fixtures that use mercury-vapor bulbs are extremely attractive to pests like spiders, ants, and flies. Opt for a less-attractive option such as low-sodium bulbs whenever possible, or ensure that lights with these bulbs are at least 150 feet away from the facility.
• Examine the building exterior. Repair any cracks or holes on the exterior of the building, especially where utility pipes enter the building, as mice can fit through openings as small as a dime. Also, excess water buildup can attract pests, so ensure that all gutters are clear of debris and direct water away from the building through properly functioning downspouts and splash blocks.

• Look for signs of infestation. Keep a close eye out for the telltale signs of a rodent infestation, such as live or dead rodents, nests, and gnaw and rub marks. Be sure to pay extra attention to kitchen and bathroom areas for signs of a cockroach infestation, such as droppings or eggs, as these areas are particularly attractive to such insects.
• Scrutinize upholstery. Check for any signs of a bed bug infestation, such as small red to reddish brown fecal spots, molted bed bug skins, their white, sticky eggs, or empty eggshells. Pay close attention to the seams of furniture and upholstery in break rooms and other communal areas.
• Clean common areas. Sanitize and vacuum all areas, including offices, hallways, lobbies, kitchens and public bathrooms on a daily basis. Wipe down counter tops and sweep floors to remove crumbs and residue from spills. Additionally, ensure that any food products are stored in sealed containers to prevent pests from contaminating them.

Facility managers have been working tirelessly to keep employees safe and healthy amidst the COVID-19 pandemic. By following the steps outlined above, in addition to all CDC guidelines, and by working with a trained professional pest control company, facility managers can help to ensure that employees and facilities are protected from the threats posed by pests.

Mannes is vice president of public affairs for the National Pest Management Association. Reach her at cmannes@pestworld.org.

The post Pest-Control Tips for Re-Opening Food Processing Facilities During COVID-19 appeared first on Food Quality & Safety.

Food processing facilities provide various environments in which pests can enter, hide, and thrive. Pest survival and their ability to populate an environment is largely based on the availability of three things: food, water, and shelter. They’re resilient in their search, which is why a well-maintained line of defense is crucial to keep pests from threatening the quality and safety of the food products you provide.

No two food manufacturing facilities are alike. Size, layout, and surrounding environmental factors will all affect your specific pest management needs. However, every facility will face pest pressures in some way or another. A pest management professional can help you implement an integrated pest management (IPM) plan to expose the opportunities for pest intruders and put a stop to them.

An IPM program will assess the risk areas within your facility and establish tactics to proactively control the environment and limit pest attractants. Top pest attractants include spills, moisture, and raw ingredients. Pests are particularly fond of dried food products—from cereal to preserved meats—and they’re capable of causing them major damage.

As part of an overall plan, pest management tactics may include a combination of exclusion, facility maintenance, and sanitation practices. From there, ongoing monitoring and inspections will help evaluate the strength of your IPM program and allow you to make changes swiftly if needed.

While a pest management professional is likely helping you with many aspects of your program, there are certain tasks at your site that you and your employees can do to stave off pests.

Pest Control in Outdoor Areas

First, let’s focus on your outdoor maintenance and sanitation efforts. What happens right outside your facility on the surrounding property is critical to creating an effective IPM plan. Keeping outdoor areas maintained makes them less attractive to pests, making it less likely that they’ll show up on your doorstep.

• The roof is a common entry point for birds, roof rats, and even insects. Have a professional inspect the roof to ensure no repairs are needed. As an added layer of precaution, it’s best to trim back tree branches from touching or hanging over the roof. Don’t forget to have roof HVAC units checked to ensure filters are properly installed and that they aren’t pulling in insects.
• Close dock doors between shipments and install vinyl strip doors as added barriers when doors must be open.
• If possible, move outside lighting away from the building. Having a light directly over a personnel door can attract night-flying insects and provide them access every time the doors are opened. Moving lights off the building (while still providing a safe amount of indirect light) will minimize the amount of insects that are directly around the building.
• Dumpsters, trash cans, and other waste disposal areas quickly can become havens for pests if not maintained properly. These areas should be part of a stringent sanitation routine ensuring that dumpsters are emptied regularly (never overflowing or left open). They should also be placed as far away from buildings as possible to help prevent ants, flies, and cockroaches from accumulating and looking for an even better meal inside the facility. Don’t forget to manage any trash bins outside of employee areas as well.
• Keep in mind that fruit-bearing trees, sweet-smelling flowers, nuts, and seeds are all enticing for pests such as birds and rodents. These trees and plants provide food and potential nesting sites. Create a perimeter of reinforcement: Trim back branches and plants at least 3 feet from around your facility. You’ll also want to clean up and remove fallen branches or dead trees, as these are a prime target for termites.
• Eliminating trash and standing water that can accumulate in parking lots or low spots is critical.
• Install air curtains at entrances and establish positive air pressure to push pests toward an exit instead of pulling them in.

Pest Control in Indoor Areas

There are also some facility maintenance tactics you can use inside your structure.

• Equip floor drains with a removable secondary strainer to help prevent pest entry through drainpipes.
• Moisture within your facility can become an issue and lead to small fly infestation, mold and mold-feeding insects, and even structural damage. Look for warning signs such as slow-moving drains, mildew, and peeling paint, and quickly remedy the moisture source.

Sanitation

After a thorough inspection of both your outside and inside areas, a focus on facility maintenance is key in establishing an IPM program. Next, and just as important, is sanitation, a crucial factor that will set you up for long-term success.

Unfortunately, it’s inevitable that a pest introduction will occur at your facility at some point. Proper sanitation will make it harder for pests to make your facility their home. Indeed, proper sanitation is vital to maintaining the safety and integrity of your food products. Without a thorough, well-documented sanitation plan in place, your facility will be at increased risk for pests, spoiled products, and even foodborne illnesses.

• Storage areas, or any areas that aren’t regularly inspected, can become places for pests to hide and thrive. Remember FIFO (first in, first out): The longer a food product, whether a raw ingredient or a finished product, sits on the shelf, the greater the potential for pest issues.
• Clean drains with a foaming cleaner to break down organic matter that might be collecting. In dry environments, if food debris accumulates, insects can take harborage in drains. In wet environments, microbial concerns abound.
• Keep products off the floor and on pallets and ensure there is at least a 12-inch inspection zone between shelves or equipment and the perimeter walls.
• Containers with ingredients, or even dry goods, should remain closed with airtight lids whenever possible.
• Dispose of cardboard boxes immediately as they are emptied. Many stored product insects find harborage and food in the corrugation of boxes and other cardboard items.
• Overall, you want a clean, well-lit facility, free of unnecessary stock piles. Clutter serves as the cover pests need to hide out while they search for food sources.
• Equipment is extremely vulnerable to pests because of potential food and moisture buildup. All areas beneath and behind equipment need to be accessible in order to be properly cleaned regularly. As often as possible, deep cleaning inside of processing equipment should also be performed.
• Break rooms and locker rooms are another important area to pay close attention to. Encourage employees to exercise good sanitation practices such as immediately cleaning up spills, storing food in airtight containers in the refrigerator, and emptying trash cans at least daily.
• Wash, sweep, and/or vacuum processing areas regularly and immediately address spills. While it’s impossible to clean up every particle of food, try to limit the amount and access pests have to a food source. The less there is, the harder pests have to work for it. This will keep them stressed out and populations more manageable.

The earlier you spot a pest problem, the quicker it can be resolved, which will protect you, your facility, staff, food products, and your audit scores from being negatively affected. Protect your products and profit with an IPM plan, a program that requires a strong partnership between you, your employees, and your pest management professional to implement and continue to improve over time. Remember, if you make it harder for pests to find one of their three needs—food, water, or shelter—they can’t thrive. It’s as simple as that.

Hartzer is a technical services manager for Orkin and a board-certified entomologist. Reach her at mhartzer@rollins.com.

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