Integrated Pest Management in Food premises

Pest Management Program (PMP)

Total elimination of pests is almost impossible, but it is possible to manage them Know your options Pest prevention, Non-chemical and chemical methods Most effective strategy is to combine methods in an approach IPM INTEGRATED PEST MANAGEMENT emphasizes preventing pest damage.

PMP in Food business

To prevent as for as practicable the introduction of pests onto the site To reduce the conditions that may encourage their presence Prerequisite for HACCP based procedures for statutory compliance As an integral part of Good Manufacturing Practices (GMP), pest management should be carried out with due deligence and properly documented.

Environmental Management and Pesticide Reduction

There should be an increased reliance on environmental management and inspection of the site to reduce the attraction of pests. Pest management program should aim to reduce the use of pesticides, particularly outdoors, by enhanced prevention programs based on proofing and hygiene.

What is IPM?

When Rats, Mice. Cockroaches, Flies and Ants invade your facility, They bring filth, disease or destruction. But reaching for the spray or Poison may not be the best way to get rid of them.

Integrated Pest Management (IPM) is a commonsense approach for Controlling unwanted pests and it is good for environment and your Health too.

IPM Steps

Inspection Identify pests and conducive conditions Prevention Customer consultation Sanitation, Exclusion and if needed pesticide application Evaluation Monitoring

IPM benefits

Pest prevention Customer awareness Less reliance of pesticides Improved facility maintenance Long term solutions Precise approved pesticide application Effective and environmentally sensitive protection * Technology stressed by FSSAI

Pest Prevention
1 Exclusion Preventing pest entry into building. Food, Warmth and Shelter are the mail attraction to pests Landfill courses, marshlands, derelict sites, farms generate regular pest activity Plants should not be planted densely. Access in between plants for pest inspection essential Most attractive : Mercury vapour lamps, fluorescent tubes, tungsten filament bulbs Less attractive : High pressure sodium vapour lamps 10 meters away from main building

2 3

Location Choice of vegetation Lighting

Waste areas

Building perimeter

Should be concrete and have a gradient to allow rain water run off. Slabs on sand conducive for ants Well sealed Exit doors should be good fit, self closing Adequate screening or air conditioning Facilitate rain water run off

7 8 9 10

Flooring Doorway Windows Roofing

11

Warehousing

Adequate storage facility Adequate space around racking Good stock rotation Spillages cleaned regularly Plastic pallets instead of wooden pallets Attraction of pests due to poor hygiene Identifying hygiene shortfalls Minimizing pest attraction Storage areas De-commissioned equipments Drains and water

12

Hygiene

13 Waste management

Location and design of waste collection areas Waste containers

Rodents : Spring trap, Glue traps 14 Non chemical control methods Flies : Electric fly killers (Electric grid, Glue sheet) Pheromone traps Biological control Temperature control : Heat treatment, freezing modified controlled atmosphere

Approved pesticide list 15 Chemical control methods Label claims: Dosage, method of application Insecticides selection: By mode of action Formulation: WP,SC,EC,Dusts,ULV, Smokes, Baits Application techniques : Spraying, Dusting, Space treatments, ULV, Baits Environmental management Most Environmentally accepted methods of controlling future infestations

IPM .

Exclusion and rodent proofing

Habitat modification and sanitation Trapping Use of Rodenticides in exteriors

Stored Products Insects

Preventive measures : All incoming raw materials should be sampled for the presence of insects. Strict stock rotation should be implemented. Thorough cleaning is required to prevent build up of product within plant and and machinery. Monitoring procedures should be in place to identify early stages of infestation. Staff must be aware of high risk areas and products on site. Accurate identification is essential in order to pinpoint the likely source of infestation.

Presented by:

Ag.N.V.NARAYANAMOORTHY
ENTOMOLOGIST Integrated Pest Management Trained@ Indian Agricultural Research Institute, New Delhi Quality Control of Pesticides Trained@ Formerly National Plant Protection Training Institute (Now NIPHM) Rajendranagar, Hyderabad. HACCP Trained @Micro ,Small & Medium Enterprises Training Institute, Govt. of India, Chennai Food Regulations Training , QCI @ MOFPI/ NIFTEM, Kundhli , Haryana ISO 22000 : 2005 Implementation Food Safety Management Systems @ MOFPI - Indian Institute of Crop Processing Technology, Thanjavur