Pest Control Program

Pests pose a threat to food safety.  Infestations can occur when they have nutrients and there is room to promote their proliferation, in which case good hygiene practices must be adopted. The proliferation of pests contains a lot of relationship not only with the structural conditions of the establishment but with aspects related to the type of waste and cleaning and disinfection treatments. When these are not carried out effectively, the doors are open to infestation by arthropods and rodents. In establishments where food is processed and sold, the most important pests are cockroaches, flies and rodents, which require prevention and control measures. Pest infestations should be combated immediately and without contaminating food.

• Rodent control: rats and mice are the most dangerous pests, due to their potential for the transport of pathogenic microorganisms and destructive power against products. Signs of infestation such as: feces, footprints, roads, gnawed food and the observation of live and dead mice, should be recognized and notified immediately to the manager and/or owner.
  Among the preventive measures to avoid its infestation can be cited the following:
  • Rodent-proof constructions, so all holes, drains, grids, siphons, false ceilings and sandwiched pipes must be properly protected with structures to prevent their entry and formation of hatcheries. 
  • Good cleaning and disinfection practices. 
  • Proper methods of food storage. 
  • Avoid leaky faucets, faulty drains and fluid accumulation anywhere in the establishment. 
  • Periodic checks of the corners that are in sight such as those spaces under shelves, places behind the stored goods. 
  • Verification of cracks and holes in the walls and ceilings through which pipes pass. 
  • Verification of constructions or contiguous plots, in which hatcheries can be formed. 

In case of infestation, there should be control measures taken immediately, using methods, physical, biological and chemical (the latter are the most used). The most widely used rodenticides are the anticoagulants of the first and second generation; this work should be carried out by expert staff. The control of rodents through cats cannot be used: they also transmit diseases which can be conveyed by contaminated food.

• Insect control: Food preparation sites attract a wide variety of insects, with flies and cockroaches being of greater interest for their ease of mechanically transporting pathogenic germs to food and contact surfaces with them.
  Among the preventive measures to avoid its infestation can be cited the following:
  • Protection of the facilities against their entry. 
  • Elimination of hatcheries. 
  • Protection of food to avoid contamination by insects. 
  • Destruction of insects at any stage of their cycle. Proper disposal of waste. 
  • Elimination of garbage periodically. 
  • Cleaning and disinfection of garbage storage containers. 
  • Good cleaning and disinfection practices. 
  • Inspection of containers, boxes and trash disposals.
  • Constant removal of disused elements and debris.

Insects can be eliminated with the use of insecticides in their different presentations, preferably products that have residual action; implementation requires control by the person in charge of the establishment and by the specialized personnel.

The pest control program, which must be run by qualified personnel, includes:

• Knowledge of the products to be used (Technical sheet of the product):
  • Risks that its application implies for food. 
  • Purpose of the treatment in terms of type of pests. 
  • Advice on the adoption of preventive measures. 
• Scheduling of evaluation and monitoring visits. 
• Schedule of activities.
• Staff and equipment available. 
• Relationship formats:
  • Sites of placement of baits. 
  • Application of the products. 
  • Quantities applied. 
  • Type of product. 
  • Results. 
  • Recommendations.