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 Pests
can and do contaminate foods and transmit disease. Safe and
effective control and exclusion is a priority. Proper pest control
and exclusion can be separated into two categories, physical
controls and chemical controls. Exclusion is the practice of
preventing the entrance of any vermin or pests into a facility.
 Physical
controls include items such as window screens, screen doors,
proper weather-stripping of all doors, plastic curtains, and air
fans at all doorways. Even the practice of keeping all doors
closed serves as a physical control. Insects, rodents and birds,
as well as domestic animals must be excluded from the facility at
all time.
Other practices can serve as effective physical controls.
Proper storage and removal of waste products from the facility,
removal of old, unused equipment and maintaining the exterior
grounds surrounding a facility all deter vermin. Keeping a
sufficiently cleared space around the exterior perimeter of the
buildings is also helpful.
Other practices in the day to day operation of a facility help
control pests. Proper storage of ingredients, finished products
and packaging, as well as the timely cleanup of spills and the
proper lighting of the facility, all help in discouraging vermin
infestations.
Chemical pest controls consist of the use of pesticides, traps
and baits in and around the facility. It is suggested that food
processors employ a licensed pest control operator or contract
with an outside firm to conduct these activities. Any chemicals
used in pest control applications must be acceptable for use in a
food processing facility and their application must not
contaminate foods, ingredients or food packaging. All pest control
chemicals should be stored properly in designated areas, and not
stored on food-contact surfaces or in any areas of the facility
that could contaminate ingredients, finished products or
packaging.
All pest control activities should be routinely monitored and
recorded. Proper monitoring will show the effectiveness of those
activities or it will point out areas that need more attention.
Remember, chemical controls can only be effective when used in
conjunction with well-established physical controls. The primary
goal should be to exclude all pests.
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