PEST CONTROL PROCEDURE PLAN
1. There is removal of litter, waste, and cutting grass and weeds within the immediate vicinity of the buildings I structures to prevent breeding I harborage of pests.
2. There is inspection of the plant and extermination or other means to exclude pests, dirt, and filth that could contaminate food if neighboring grounds are not under the operators control, and are not maintained as above.
3. No pets shall be allowed in any area of the food plant. Guard or guide dogs shall only be allow in some areas where the presence of the dogs is unlikely to contaminate food, food contact surfaces, or food packaging materials.
4. Effective measures to exclude pests from processing areas and to protect against food contamination on the premises shall be taken.
5. Use of insecticides or rodenticides shall be used as defined by law and permitted only under precautions and restrictions that will protect against contamination of food, food contact surfaces, and food packaging materials.
6. Documentation as part of a pest control program shall be maintained.
PEST CONTROL PROGRAM
1. A systematic pest control program is essential to prevent adulteration. If the facility is dirty no amount of pest control chemicals will prevent or stop insect and rodent infestation. (A Pest Control Schedule and Report should be implemented in your online Food Safety Check List.)
A. The entire production facility is inspected regularly for any evidence of pests.
B. Storage areas are kept clean and free of debris and spilled food, which serve as a breeding area for pests
C. Doors, windows, screens, walls, and floors are clean and well maintained so that pests cannot find a way into the establishment
2. The use of properly cleaned and sanitized insect- and rodent-proof, covered trash containers discourages pest breeding. Floor drains are properly trapped to prevent insect and rodent entry.
3. All food items will be kept in closed, labeled containers and carefully inspected as received for evidence of pests before they are stored. Fresh ingredients are not added to old ingredients. For example, if flour from the bottom of the container of flour in dry storage contains flour beetles, a new supply of flour will become contaminated with beetles, if it is added to the old supply of flour.
4. If pests are discovered, immediate steps are taken to eliminate them.
5. HACCP requires verification by a supervisor or higher-level person that service provided by a pest control company was performed fully. This is done when the HACCP team does a monthly inspection of the facility.
6. Pest control reports are normally kept for six months.
7. Material Safety Data Sheets are kept and available for all pesticides used on the premises.
8. If traps are used to trap rodents, a Floor Plan must be made that indicates the location of these devices and the type of bait in each trap. (This needs to be based on an actual your blueprint/floor plan of your organization.)
9. Pesticides must be used correctly. Any commercial chemicals used for pest control are toxic when not used correctly. A pest control chemical list will be maintained in your online Food Safety Check List).
10. All food supplies must be placed in covered containers or removed from the area during pesticide application. All food contact surfaces must be covered or washed, rinsed, and sanitized after pesticide application.
11. Gaps around doors must be 1/4 inch or less.
12. All vendors must operate an effective pest control program. Service for outdoor poison bait must be monthly (licensed PCO only) and twice monthly for indoor rodent catch traps. Fly lights must be inspected and cleaned weekly.
13. Records must include a current business license from the pest control company, a certificate of liability insurance from pest control company, service records that specify the date of service, the nature of the service, and any observations or corrective actions that are necessary, an activity Jog for all devices, and a current device map with numbered locations and a legend that includes mechanical rodent traps, toxic bait stations, and insect lights. All toxic bait stations must be anchored to the ground and tamper proof.
14. A. chemical application log must be kept by the pest control service technician and MSDS for all chemicals, including pesticides; toxic bait. glue boards, etc., must be kept on file
15. All outdoor toxic bait stations must be anchored to the ground, tamper resistant, numbered, and located at least every 50 linear feet around the building.
16. Indoor mechanical craw ling pest devices must be numbered and located every 25 to 30 linear feet, along all indoor food storage areas.
17. Fly traps are placed as necessary, but not in direct view from outdoors so they do not attract pests from outdoors. Explosive devices must not be located in food production areas and must be at least 20 feet from stored food or packaging. Non-explosive fly lights should not be located above exposed food, but can be located within 10 feet.