Meat&Poultry - June 2013 - (Page 48)

Sanitation Tips Usual suspects An effective pest-control program begins with an underexplode, which could standing of potential pests, their feeding habits, where and how they live and various methods of controlling allow for particles to and eliminating them. The most common pests in food- drift to areas around the trap. It’s important not to processing facilities are cockroaches, insects – including put these traps near food- flies, ants and beetles – rodents and birds. handling areas. Instead, sticky traps, baited jug traps or Cockroaches sticky ribbons are a better alternative in these areas. In- Cockroaches are the most-common pests found in food- secticidal sprays or fogs can also be used to suppress flies. processing facilities. Roaches have been shown to transmit diseases including bacteria, such as Salmonella, Vib- Rodents rio cholera, Staphylococcus aureus and others, some in the Rodents include rats and mice. They must be controlled insect’s gut, and others on its exterior surface. because they can carry disease and will also damage food Detection – A good way to detect cockroaches is to en- containers and consume food. Some signs of rodent infes- ter a darkened production or storage area, turn on the tation include droppings, visual sightings, noises, smudge lights and look for scurrying roaches. They can also be marks, tracks, gnawing and urine stains. found by inspecting inside electrical junction boxes, re- Prevention – Remove clutter from food plant and storage ceptacles and control panels or by looking behind objects areas in order to eliminate rodent hiding places. Food and and in floor drains. water sources should also be eliminated. Finally, rodents Prevention – The first step to prevent roaches is elimi- must be denied entry into the food plant. This would in- nating places where they may live, including cardboard clude filling all cracks, screening fan and vent openings boxes. It’s important to seal and fill cracks and crevices and installing drain covers. throughout the plant and to seal openings around con- Control – Physical-control systems including traps, ul- duits and pipes where they pass through walls and ceilings. trasonic devices, bait boxes and poisons can also be used. Control – Chemical control of cockroaches requires EPA-approved insecticides that are generally formulated Birds as sprays, aerosols and dusts. Several species of birds carry disease and therefore pose a risk to food-processing facilities. The most common bird Flying insects pests are pigeons, sparrows and starlings. Birds are hard The most common flying insects are the housefly and fruit to eliminate after they frequent a food-processing facility. fly. A single housefly has been estimated to carry up to 3.6 million bacteria. The movement of flies from unwhole- Prevention – The best method of prevention is eliminating nesting and feeding sites on the building. some food sources to other surfaces provide endless op- Control – Bird-repellent systems often work to scare and portunities for them to transmit disease-causing bacteria. deter birds from roosting areas. These systems include Prevention – The most effective method of fly prevention scaring devices, sticky pastes, electrical wires, netting, is removing and eliminating breeding sites. This primarily entry barriers, needle strips, traps and poisons. means the availability of garbage. Garbage must be located Pests are unavoidable in food-processing facilities, but away from doors and removed frequently. Flies must also proper monitoring, sanitation and control can help stop be prevented from entering the food-processing facility. pests from causing contamination and spreading disease. ■ Control – Electrocution traps with blue fluorescent light traps are effective in helping to reduce flying insects, however, one drawback is that the traps cause the flies to 48 • Meat&Poultry • June 2013 • This list is to be used only as a guideline. Address specific questions to your 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