To improve rodent management practices at food distribution centers, researchers from the New York State Integrated Pest Management Program at Cornell University seek collaborators.
Pest management is a critical component of food safety programs worldwide.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.
Pest infestation results in product adulteration, which can lead to product loss, possible recall or regulatory control action and potential loss of business.
Pest management must be afforded the same level of importance as any other aspect of food safety.
To prevent your food processing facility from shortfalls in outsourced pest management, it is essential to perform quality audits of the services provided.
Too often, pest management is seen as a reactionary process that demands chemicals to solve a problem, but that’s a risky and short-term approach.
Today, food processors have to protect against intentional interference and the possibility that their products could be used as weapons of destruction.
Pests in food retail, processing and distribution facilities are not just nuisances; they can lead to significant product loss, regulatory action and a public relations nightmare.
All edible portions of field and orchard crops are affected by an assortment of pests that must be managed for food safety.
Whereas at one time the retail food establishment took an active role in integrated pest management, it has relegated this activity more and more to the pest control service.
Across the U.S., insects and rodents cost food manufacturers and retailers billions of dollars and thousands of customers.
Cleaning and sanitation programs for the facility’s equipment, building and grounds are critical to the success of integrated pest management.
Although food can become contaminated at any point during production, unsanitary conditions coupled with disease-carrying pests in food facilities can cause widespread outbreaks.
Whether you are building a new food manufacturing facility or maintaining your plant, sanitary design of the facility and equipment is one of the most effective food safety strategies.
The ATP-monitoring system is a new and exciting technology that shows great promise in aiding both the regulator and the retail food industry.
Pest management standards should be developed with a view toward keeping them general so that a broad range of individual food facilities can implement them for their specific needs.
Audits ensure that your plant’s food safety and quality assurance processes are working properly.
Today’s food plant pest control programs should be effective, fully documented and automated.
Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.