Registered Pesticides
used in Food & Beverages Industry in Egypt
In food
processing environments, quality pest control is a must. A pest infestation can
put your product and your business’ reputation at risk because nobody wants to
find something in the product that’s not on the label. But pest management in
such environments is also very sensitive. Special precautions must be taken to
keep pest control treatments from threatening food safety.
To better
control pests while respecting a food plant’s sensitive environmental needs,
you need to apply the principles of Integrated Pest Management (IPM).
IPM is an
ongoing cycle of seven critical steps:
Step 1:
Inspection
The cornerstone
of an effective IPM program is a schedule of regular inspections. For food
processors weekly inspections are common, and some plants inspect even more
frequently. These routine inspections should focus on areas where pests are
most likely to appear-receiving docks, storage areas, employee break rooms,
sites of recent ingredient spills, etc. – and identify any potential entry
points, food and water sources, or harborage zones that might encourage pest
problems.
Step 2:
Preventive Action
As regular
inspections reveal vulnerabilities in your pest management program, take steps
to address them before they cause a real problem. One of the most effective
prevention measures is exclusion, i.e., performing structural maintenance to
close potential entry points revealed during the inspection. By physically
keeping pests out, you can reduce the need for chemical countermeasures.
Likewise, sanitation and housekeeping will eliminate potential food and
water sources, thereby reducing pest pressure.
Step 3:
Identification
Different pests
have different behaviors. By identifying the problematic species, pests can be
eliminated more efficiently and with the least risk of harm to other organisms.
Professional pest management always starts with the correct identification of
the pest in question. Make sure your pest control provider undergoes rigorous
training in pest identification and behavior.
Step 4:
Analysis
Once you have
properly identified the pest, you need to figure out why the pest is in your
facility. Is there food debris or moisture accumulation that may be attracting
it? What about odors? How are the pests finding their way in – perhaps through
the floors or walls? Could incoming shipments be infested? The answers to these
questions will lead to the best choice of control techniques.
Step 5:
Treatment Selection
IPM stresses
the use of non-chemical control methods, such as exclusion or trapping, before
chemical options. When other control methods have failed or are inappropriate
for the situation, chemicals may be used in the least volatile formulations in
targeted areas to treat the specific pest. In other words, use the right
treatments in the right places, and only as much as you need to get the job
done. Often, the “right treatment” will consist of a combination of responses,
from chemical treatments to baiting to trapping. But by focusing on non-chemical
options First, mubidat dot com , you can ensure that your pest management program is effectively
eliminating pests at the least risk to your food safety program, non-target
organisms and the environment. You’ll also see higher pest control scores at
audit time.
Step 6:
Monitoring
Since pest
management is an ongoing process, constantly monitoring your facility for pest
activity and facility and operational changes can protect against infestation
and help eliminate existing ones. Since your pest management professional most
likely visits your facility on a bi-weekly or weekly basis, your staff needs to
be the daily eyes and ears of the IPM program. Employees should be cognizant of
sanitation issues that affect the program and should report any signs of pest
activity. You don’t want to lose a day when it comes to reacting to an actual
pest presence.
Step 7:
Documentation
Let’s face it,
the food safety auditor’s visit can make or break your business. Since pest
control can account for up to 20 percent of your total score, it’s
imperative that your IPM program is ready to showcase come audit time.
Up-to-date pest control documentation is one of the first signs to an auditor
that your facility takes pest control seriously. Important documents include a
scope of service, pest activity reports, service reports, corrective action
reports, trap layout maps, lists of approved pesticides, pesticide usage
reports and applicator licenses.
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At https://mubidat.com , we have the trained and professional minds to write the best IPM for your
Food & Beverages business in Cairo, Giza, Alexandria,
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