HACCP-Based Comprehensive Pest Management

Non-ChemicalLicense Required
Effectiveness:
Cost Level
High
Environmental Impact
Low
Resistance Risk
Low
Target Pests
1 species

Application Method

Implement Hazard Analysis and Critical Control Points (HACCP) approach to pest management in food processing, warehousing, and service facilities. Develop written pest management plan integrated with facility food safety program. Identify Critical Control Points where pest entry or activity could contaminate product. Establish monitoring procedures with action thresholds triggering responses. Implement preventive controls: exclusion, sanitation, environmental modifications. Deploy monitoring devices (pheromone traps, glue boards, rodent stations) mapped and numbered. Inspect on documented schedule recording all observations. Maintain detailed records of monitoring, treatments, pest trends, and corrective actions. Provide regular reports with data analysis, graphs, and trend identification. Demonstrate pest management effectiveness to third-party auditors (AIB, SQF, BRC, FSSC). Emphasizes prevention and documentation over reactive pesticide applications.

Timing

Implement as comprehensive program from facility opening or account startup. Continuous year-round program.

Frequency

Monitoring visits weekly or bi-weekly. Quarterly program reviews. Annual program audits and updates. Continuous documentation and reporting.

Preparation Required

Develop comprehensive written pest management plan. Create facility maps showing all monitoring locations. Establish monitoring forms and thresholds. Coordinate with facility management and QA team. Train technicians on food safety requirements.

Follow-up Required

Provide detailed monthly reports with data, trends, and recommendations. Maintain comprehensive records for audits. Conduct quarterly meetings with facility management. Update program based on audit findings and pest trends. Support facility during third-party audits.

Safety Precautions

  • All activities must comply with food safety regulations
  • Use only approved products and methods in food facilities
  • Maintain strict documentation for audits
  • Coordinate with facility QA/food safety team
  • Train all technicians in food safety requirements
Important Disclaimer: The information provided in this knowledge base is for educational and reference purposes only. Pest management professionals should always consult current product labels, Safety Data Sheets (SDS), manufacturer instructions, and applicable local, state, and federal regulations as the definitive source of truth. Product formulations, application methods, safety requirements, and regulations may change over time. This information may be out of date and should not replace professional judgment, proper training, or required licensing and certifications.