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This module on of pest control is part of the Food Safety Knowledge Network's Basic Level resources for food manufacturers. This module was authored by Kevin Swoffer.

Welcome

Welcome to Introduction to Pest Control .

This learning module is part of the Food Safety Knowledge Network Basic Level Program.

The Basic Level and Intermediate Level Programs were developed through a partnership between the Global Food Safety Initiative and Michigan State University to enhance the technical knowledge of individuals responsible for food safety, especially those working for small or less-developed businesses.

To learn more about the Food Safety Knowledge Network, please visit www.foodsafetyknowledgenetwork.org .

Module overview

Pests are animals that live in or on food, such as rodents and insects. Pests in food production factories are regarded as a serious hazard and risk to health; they not only can contaminate food with foreign bodies such as faeces and hair, but they also may carry fatal diseases.

This module covers the requirements for effective control and management of pest control.

The following topics will be discussed:

  • system development
  • importance of pest control
  • prevention
  • control of pests
  • monitoring

Module objectives

Upon completion of this module you should be able to

  • explain the hazards posed by specific food pests and the controls required to reduce the risk
  • explain the preferred habitat of relevant invading pests in your particular facility
  • explain the environmental, physical and chemical methods of preventing and controlling pest infestations in your facility
  • explain the system used to monitor the effectiveness of pest controls and define corrective actions that must be taken
  • design a system to minimise the risk of pest-infestation of the product and the facility by inspecting and controlling raw materials and making sure the facility is always clean and that it maintains specific control measures.
  • operate a system to minimise the risk of pest infestation of the product and the facility by inspecting and controlling raw materials and making sure the facility is always clean and that it maintains specific control measures

System development

As a person responsible for food safety within the factory, you must develop systems to ensure and monitor that the staff is fully aware of and uses

  • good practices in the prevention of invading pests
  • good practices to control pests

Any system will have to be clearly and concisely documented and communicated effectively to appropriate staff within the company.

It is important to work closely with key company staff to ensure they clearly understand the importance of such systems and how they can influence effective compliance.

As the responsibility for food safety rests with you, direct verification of systems is extremely important for Basic Level requirements. You should personally systematically monitor activities on a regular basis and record your findings.

Importance of pest control

Pests are attracted to food premises since they are an ideal habitat in which to live and reproduce. Since pests pose a significant health risk, pest control is extremely important. Inadequate control can lead to pest infestation and serious consequences to consumer health.

Questions & Answers

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Source:  OpenStax, Food safety knowledge network basic level requirements. OpenStax CNX. Dec 30, 2009 Download for free at http://cnx.org/content/col11142/1.4
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