HACCP for Pest Control

1. Safety, Health tips and Pest
Control
SHT&PC
IPM-HACCP Service

2. What is HACCP
 HACCP stands for Hazard Analysis and
Critical Control Points
- it is a regulated system to reduce
chance of food product contamination
HACCP specifications are not definitive in
written form. Why?

3. HACCP specifications are not definitive in
written form. Why?
 The many different environments in
which HACCP applies present so many
different scenarios that a simple set of
rules is not sufficient. Rather, the HACCP
guidelines and concepts must be
internalized and incorporate those to an
actual environment especially food
processing.

4. Always remember, our customers adopt HACCP
standards in order to improve product quality. The
foundation of such standards is based on:
 Performing routine
 Quality inspections
 Documenting pest
 Sanitation and mechanical issues that may compromise
the environment
 Documenting all remedies imposed and actions taken to
ensure compliance
 Documenting the results of all monitoring activities

5.  The use of pesticides is not
recommended in areas guided with
HACCP standards unless a corrective
action is required. This does not imply
that preventive measures should not be
taken; rather it indicates that IPM
should be utilized to prevent problems.

6. What is IPM
 Integrated Pest Management (IPM) is
an effective and environmentally
sensitive approach to pest
management that relies on a
combination of common-sense
practices.

7.  IPM programs use current, comprehensive
information on the life cycles of pests and
their interaction with the environment.
This information, in combination with
available pest control methods, is used to
manage pest by the most economical
means, and with the least possible hazard
to people, property, and the
environment.

8.  The IPM approach can be applied to
both agricultural and non-agricultural
settings, such as the home,
commercial establishments garden,
and workplace. IPM takes advantage
of all appropriate pest management
options including, but not limited to,
the judicious use of pesticides.

9. IPM programs combine management
approaches for greater effectiveness
 Biological is the use of natural enemies—
predators, parasites, pathogens, and
competitors—to control pests
 Cultural are practices that reduce pest
establishment, reproduction, dispersal,
and survival. Ex. Eliminating the basic
needs of pest

10.  Mechanical and physical kill a pest
directly or make the environment
unsuitable for it. Traps for rodents are
examples of mechanical control, creating
a barrier against pest can be consider a
physical. Ex. Improvement of exclusion
system, covering or sealing of gaps
 Chemical is the use of pesticides. In IPM,
pesticides are used only when needed and
in combination with other approaches for
more effective, long-term control. Also,
pesticides are selected and applied in a
way that minimizes their possible harm to
people and the environment.

11. IPM programs
 These IPM principles and practices are
combined to create IPM programs. While
each situation is different, five major
components are common to all IPM
programs:
1. Pest identification
2. Monitoring and assessing pest population
3. Guidelines for when management action is
needed
4. Preventing pest problems
5. Using a combination of biological, cultural,
physical/mechanical and chemical
management tools

12. The Three Critical Control
Point in HACCP Facility
 Critical Control Point 1 refers to the
structure’s exterior, where the first line
of defense is established to deal with
approaching pest pressure on the
building.
Materials Commonly Used
1. Rodent Bait Station
2. Liquid pesticides
3. Other stronger residual materials to
repel insects away from the structures

13.  Building perimeter and vertical surfaces
 Walkways
 Parking lot and driveways
 Landscaped islands
 Trashcans
 Roof
 Fence line bordering adjacent properties, with
condition conducive

14. The Three Critical Control
Point in HACCP Facility
Critical Control Point 2 addresses interior
areas that act as reservoir, providing
harborages and food sources for pests
that may ultimately penetrate the red
zone.
 When absolutely necessary, the technician
will use lowest hazard material options,
such as cracks and crevice placement of
dust/strategic bait placement, etc.

15.  Food storage facilities
 Loading docks/receiving and shipping areas
 Employee lounges and break rooms
 Utility service areas and janitorial closets
 Employee restrooms and locker rooms
 Business offices
 Laundry/linen storage areas

16. The Three Critical Control
Point in HACCP Facility
Critical Control Point 3 is the critical
hazard area, often incorporating food
processing and packaging facilities.
 If pests are evident in the production
area, the technician may request that
the production line be closed down.

17.  Food processing line/preparation
rooms
 Supply lines (conveyor belts, etc.)
 Production materials ready and
awaiting immediate use

18. Inspection
 When inspecting a HACCP account, the
technician is seeking out contaminants by
conducting
hazards analysis, which is defined as
examining the environment for conditions
conducive to contamination
critical control points, part of the pro-
active approach is to recognize this points
in each of the three parts. There is a point
in time and space where a pest or
contaminant can be contained before it
negatively impact the food processing
environment

19. Identification
 Type of pest and condition conducive such
as organic debris. Search out cracks and
crevices in which pests hides. Proper
identification is the foundation for
determination of the appropriate control
plan.

20. DETERMINATION
 Formulation of different strategic plans
from the result of inspection and
identification. Determine the best
possible solution to a pest problem or
potential problem.

21. Control and prevention
 Implementation of plans and strategies
The three aspect of C & P
1. Sanitation
2. Exclusion
3. Elimination

22. communication
 Relay all the information needed by the
customer
1. What you have found from your
inspection and identification process
2. What you did about the pest problem or
potential problem
3. What the customer should expect from
your treatment

23. THANKS FOR
Reading!