To prevent pest infestations from taking hold, facility managers must make proactive pest control a priority.
Don’t overlook the pest management requirements of the Food Safety Modernization Act (FSMA). Here are six steps you can take on the road to FSMA compliance.
Guidelines for pesticide labels became more restrictive and inclusive as to methods of application, area of treatment, target pests, quantity used, storage practices, and personal and product safety.
The potential applications of this work with Bt maize are discussed with regard to reductions in pesticide use and resistance, as well as benefits to crop safety.
Food production facilities, grocery retail locations and restaurants are at risk for attracting pests, as they have the ideal conditions for pests to thrive: food, water and shelter.
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.
Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.
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.
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.