IMPORTANCE OF PEST MANAGEMENT IN HACCP IMPLEMENTATION

FOR SAFE AND HEALTHYFOOD

Newsletter - 9

The food industry is undergoing major changes following the introduction of Food Safety and Standards Act, since rules are based on science based HACCP principles.

This presentation is on the importance of Pest Management in Food Industry and the need to keep in pace with the changes in food sector.

HACCP

Hazard Analysis Critical Control Point a system developed for food industry, which if properly implemented or operated will assure the safety of the product and thus protect the health of the consumer. Deals with 3 type of hazards Biological, Physical and Chemical by identifying the process which are critical to food safety (Critical Control Points CCP), establish procedures for monitoring the CCPs, and correcting any deviations from laid down criteria. Before implementing HACCP, certain Pre Requisite Programmes(PRP) should be in place and operating effectively Staff training, Cleaning, Disinfection, Personal Hygiene and Pest Management

Physical Hazards

Glass Slime or scum Metal Plastic Stones and rocks Capsules or crystals Pits or shell Wood Paper Human or animal hair

Chemical hazards

Industrial and environmental contaminants Biologically derived contaminants Contaminants produced during processing Improperly used agrochemicals Improperly used additives

Biological hazards

> Medical wastes > Samples of organisms > Bacteria, Virus,

Food Business Owners

How it will affect food business owners? Food business Safety programme includes *Temperature control *Personal Hygiene *Pest control *Calibration of measuring devices *Cleaning and Sanitation *Training of staff *Appropriate food premises and equipments

Temperatures

Critical Temperatures for Food Food deliveries Food storage Thawing Cooking Cooling Reheating Display Danger range -

Pest Control

Presence of pests in food handling premises is unacceptable. Risks: Spread of diseases Contamination of work surfaces and foodstuffs Adverse pubic opinion and loss of reputation Prosecution and closure Poor staff relations

Personal Hygiene

High standards are required by all food handlers Clean work wear, protective clothing and headwear No smoking around food Wash hands regularly while handling food Cover up all cuts and open wounds Keep away from food areas , if you have symptoms of food poisoning

Cleaning

Having a cleaning checklist Use a sanitiser to kill all food contact surfaces Use cycle rinse water temp. in dishwasher and basins Allow for things to air dry Use clean cloth wipes Clean as you go

Delivery / Storage

Store food at correct temp. Frozen <18 C, perishables <5C Remember First In First Out FIFO Check all dates : Best before, Packed on Keep products off the floor Dont store raw foods above or next to cooked foods Store in accordance with manufacturers recommendations

Trainings

Should be ongoing and never stops * Staff need training depending upon whether they handle wrapped food, high risk food or they are supervisors Keep staff informed of what s going on Training should include temperature control, cleaning, personal hygiene, pest control, food contamination and legal requirements

Food handling

Prevent cross contamination: Keep raw foods separate from cooked foods Do not handle finished products directly Remember temperature control Thaw thoroughly under refrigeration Use only clean utensils and work surfaces

Buildings and equipments

Minimise risk of food contamination : Smooth, non absorbent and easy to clean Floors, walls and ceilings should be appropriate for use in food handling areas Hand washing facilities soap, hand drying, hot & cold water Storage facilities ensure no contamination of food / food contact surfaces Food transport vehicles designed to protect foods against contamination or spoilage

Pest Management Pre requisite

A PRP is simply something that should be in place before implementing HACCP. Pest Management is not a part of food process but is quite simply a means of eliminating or reducing pests which may cause a hazard in the food.

Pest Management is not a CCP, but is simply the means of controlling and monitoring a CCP. It is important through out the food premises, indeed through out the food chain and not just a CCP here and there.

Pest control Service provider requirements

1. 2. 3. 4. 5. 6. 7. 8.

Responsibility should be assigned to HACCP trained Senior Manager Adequate measure to be taken to prevent entry of pests. Appropriate measures of pest control Fly killers, Rodent stations etc must be provided, properly placed and monitored. A reputable PCO must be employed unless the company has equivalent expertise and resources. Pest Control Operator must be provided with contract requirements. PCO must provide the company Pest Management Plan. All instances of pest sightings by employees must be brought to the notice of the responsible Manager. Hygiene auditing must encompass routine surveillance of buildings and perimeter for pests. 9. Manual for Pest control programme

Role of Pest Control

1. 2. 3. 4. 5. 6. 7. 8. 9.

Advise on proper pest prevention. Use appropriate monitoring procedures for all anticipated pests. Use appropriate pest control methods. Supply and have correct documentation. Have a system of mapping and numbering of Baiting/monitoring points, Use Approved Pesticides . Have properly trained Operatives not only in Pest Management but also in food hygiene and basic HACCP. Regularly inspect all monitoring points and followed by written reports and action taken. Agree with customer working times, types of materials used, customers expectations from PCOs & vice versa.

Role of PC

11. Have ability to train customers staff on basic Pest Management and where it fits into the HACCP system. 12. Have the ability and knowledge to take part in HACCP teams deliberations and provide constructive advice on Pest Management.

Professional service

Pest Management has generally speaking has come a long way from the days of killing pests and many PCOs provide an excellent service which more than meets the requirements of food industry. Many companies , however are not professional as they should be and they let down not only themselves but also customers and their colleagues. The rapidly changing world of the food industry needs to have alongside it a rapidly changing pest control industry prepared to provide a first class , transparent and well documented service with quality pest products.

FSOs role

Check whether trained Pest Control Service provider is handling food premises Whether Service provider knows the requirement of Food Safety ? Whether Integrated Pest Management (IPM) principles (preference to Non chemical methods and finally chemical control) are followed ? Whether the documentation of Pest Control activities are upto the requirements of Food Safety inspections /audits? Whether Food Business premises maintains high standards of hygiene and sanitation to prevent pest build up? Whether approved Pest products / chemicals used in the site? Whether safety methods of spraying followed ?