📚 HACCP & Pest Control: Quick Revision
Published
Let's quickly revise the key principles of pest management in food safety:
1️⃣ Understand biological, chemical and physical hazards.
2️⃣ Identify pest risks at every stage of the food process.
3️⃣ Remove food and water sources.
4️⃣ Eliminate pest harborage and shelter.
5️⃣ Block entry points.
6️⃣ Monitor pest activity regularly.
7️⃣ Use appropriate control methods when necessary.
8️⃣ Maintain accurate pest control documentation.
9️⃣ Investigate pest activity and take corrective action.
🔟 Review the program regularly and continuously improve it.
The goal of pest control in HACCP is to prevent biological, physical and chemical contamination while ensuring pesticides are used safely and responsibly.
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