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Articles by Keyword - Pests
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Excellent hygiene in and outside the plant helps minimize the need for treatment.
Departments: Keep Your Food Lab Pest-Free
How a complete, proactive program assures a sanitary facility.
Departments: Put Pest Birds in the Cage
When it comes to pests, cockroaches, rodents, or flies generally spring to mind. Birds are often considered a mere nuisance, although these feathered critters can jeopardize food safety and employee health; they may even affect audit scores at food manufacturing facilities.
Departments: What Are Your Hot Spots?
As a result of recent food recalls, the government and the American public are paying more attention to food safety. Consumers can even receive e-mail notifications of recall updates through a service offered by the U.S. Food and Drug Administration’s Food Safety and Inspection Service.
Departments: Mini Menaces
It only takes an area the size of a person’s thumb to produce thousands and thousands of fruit flies. One adult female fruit fly can lay 15 to 20 eggs in a batch and as many as 500 batches in her two-week life cycle. A few fruit flies can quickly multiply into an infestation.
Departments: Don’t Let it Bug You
There is one common goal among all processing plants when it comes to pest control. That is, regardless if the pests are vertebrates, invertebrates, exoskeleton bugs, reptiles or mammals, there is a zero tolerance for pests to pace and soar inside processing facilities, including their direct exposures to the product, product contact surfaces and packaging materials. To successfully battle against pests, prudent food and beverage companies should develop a customized daily pest control management program...
Departments: BUZZ OFF!
Food safety is always a hot issue in the food-manufacturing world. After all, the USDA’s Food Safety and Inspection Service (FSIS) undersecretary reports that 14 people die from foodborne illness every day in the United States. Foodborne illnesses may only be one aspect of food safety, but it’s an important one. That’s why food manufacturers go to great lengths to ensure the security of their products, including employing an effective pest management program. Most people realize that...
Departments: For the Birds
Food handling facilities are sensitive environments where contaminants and adulterants must be carefully monitored and managed as the potential for causing human foodborne illnesses in large numbers of people is elevated. Birds and the accompanying contaminants and adulterants they bring are causes for great concern in, on, or around food facilities. A number of bird species, including pigeons, sparrows, starlings, seagulls, crows, swallows, and occasionally birds of prey, are often found at food...