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Articles by Keyword - Pest Control
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Departments: Capitalize on Pest Technology
Technology is constantly changing the way we live our lives and conduct business. In the past, technological inventions like canned goods, pasteurization, and freeze drying allowed for widespread distribution of goods and long-lasting food preservation. These innovations in food processing supported a newly developing culture of convenience.
Features: Pest Control: Past and Present
In today’s climate of heightened food safety scrutiny, it is hard to believe that not so long ago, attitudes about what constituted a hygienic processing environment were very different. This is especially true for pest management practices. Only a little more than 70 years have passed since Congress enacted the Federal Food, Drug and Cosmetic Act of 1938 (FD&C Act), and a little more than 100 years ago, Upton Sinclair’s The Jungle opened America’s eyes to what was happening in meat...
In any food processing plant, a pest management program is only as strong as the employees who implement it. To ensure a successful pest management program, the staff should be given training about prevention of pest problems before they occur. Not only does this serve as a low-cost training opportunity in a stressed economy, but it also can save money long-term by preventing pest problems that would require costly remediation.
Audit. It’s not a word many like to hear, but audits are necessary to maintain food safety within any food processing business. When audit is paired with pests, however, the association is even more unfavorable.
Departments: Bye Bye Shoo Fly
According to the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service, there have been more than 20 food recalls to date caused by bacteria in 2008. To maintain consumer confidence, you must ensure sanitary conditions in your facility, and flies are a definite no-no.
Departments: New Advantages in Pest Control for Food Storage
When it comes to food pest control, most casual observers of the food chain will think of the growing stage as the key problem area. Not so. One of the principle problems associated with crop pest control is when produce is placed in storage.
Departments: Documentation: A Secret Weapon for the Audit
One hundred forty: It is the magic number for an American Institute of Baking (AIB) audit. A score below 140 on any one of the five categories the AIB reviews in their “Consolidated Standards for Food Safety” will result in a score of “unsatisfactory” for the entire audit. One of those categories is pest control, which auditors across the board – from AIB to Silliker to government and customer audits – regard as an important practice to ensure food safety.
During our more than 70 years of business, Professional Pest Control has seen the evolution of food plants and warehouses’ pest control. In the 1940s, my father gave a speech to the Dubuque Dairy Technological Society concerning a serious housefly problem. Although the control method in that era was the spraying of DDT, he spoke about the importance of sanitation and the new Food, Drug, and Cosmetic Act enacted by Congress on June 24, 1938. Also at this time the Food and Drug Administration became...