Meat&Poultry - June 2013 - (Page 46)

Pushing pests out A strategic approach to critter control by kimberlie Clyma M eat and poultry sanitation personnel have their First, all pest-control programs work cut out for them during the summer months need to include written pest-control as the threat of pests invading food plants increases. As procedures. These procedures should temperatures warm up, pests of all kinds are likely to look include the activities performed to con- for new homes, so it’s crucial to have an effective pest- trol each type of pest – different pests require different control program in place to ensure meat and poultry control methods. In addition, the procedures should in- facilities don’t suffer from pest invasions. clude how often each action should take place (weekly, All meat and poultry processing facilities, regard- monthly or annually). less of size, must have a complete written sanitation pro- It’s also important that each performed activity be gram, which must include a section on the control of pests well-documented. It’s important that records are accu- including insects, rodents and birds. Good Manufacturing rate, current and include documentation of inspection Practices (GMPs) clearly state that pests can’t be pres- for evidence of pests throughout the plant. A plant’s pest- ent in a food-processing facility, therefore, management control program must also clearly identify the person(s) must be proactive in developing a preventive program to in charge of pest-control procedures and recordkeeping, control pests. in addition to the supervisor responsible for signing off The first question management must ask is whether plant personnel will maintain the pest-control program in- on reviewed records. An area that could be a challenge for in-house house or whether the company should hire a professional, pest-control programs is determining whether third-party provider. Some factors to consider include: there truly is a pest problem. For example, occa- • Up-front cost – It is usually less expensive to have an sionally finding a cockroach under a trash can may in-house pest-control program. be acceptable, but finding a number of cockroaches may Time matters – It will take a lot more time for an in- be a deviation from acceptable and might require inter- house program than it would take if the company vention. A proper pest-control program should include hired a professional pest-control service. corrective measures, which are written action steps that Expertise – Pest-control professionals will obviously will be performed if a pest infestation or basic pest-con- have more expertise in this area than the in-house trol needs occur. • • sanitation staff. • Finally, verification and validation is essential to an effective pest-control program. This includes written sci- critical role in pest-control programs. • Recordkeeping – Validation and record tracking is a entific evidence that the procedures are effective at con- Equipment and chemicals – If a pest-control com- trolling pests. pany is hired, it would take care of obtaining and This material is often available from pest-control pro- maintaining any necessary equipment and chemicals. fessionals, including chemical, trap and pest-control equip- If a processor chooses to keep the pest-control manage- ment makers. Verification also includes any documenta- ment in-house, there are many ways to develop and main- tion of visual inspection for evidence of pests. ■ tain pest-control programs, according to Kevin Keener, Ph.D., food-process engineer, extension specialist and professor of food science at Purdue Univ. 46 • Meat&Poultry • June 2013 • M&P’s Sanitation Tips are to be used only as guidelines for cleaning and sanitizing processing facilities. Specific issues and questions should be addressed by a sanitation crew supervisor.

Table of Contents for the Digital Edition of Meat&Poultry - June 2013

Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - June 2013