Good Retail Practices for Retail Meat Operation Programs

Pest Control Program

Pest Access

To prevent the creation of breeding grounds for pests, be sure that all wet garbage is contained and covered, screens on any windows are not torn or absent, drain areas are cleaned, and are doors closed whenever possible.

Recyclable materials such as cans and tins can also serve as breeding grounds for pests particularly if they are not rinsed out to remove residual food content.

All cracks and openings must be sealed to prevent pest entry, remember that mice can enter through openings as small as a quarter.

Pest Control Locations  

UV lamp based devices which electrocute flies or other insects should be located at least 2 metres (6 feet) away from any food handling area and be equipped with an escape resistant trap. Do not position these devices so that workers are in close eye-level proximity.

Adhesive devices must be installed so that dead insects or fragments will not fall on to food or food contact surfaces.

If mouse traps are needed, place them in locations where they will not be damaged and ensure correct orientation of the trap in accordance with the manufacturers directions.

Pesticide Usage

Always ensure that only approved rodenticides and insecticides are utilized and every attempt should be made to use the least amount of chemicals to maintain an effective control program.

Whenever possible, pesticide usage should only occur during non-production hours, or if this is not possible, sprays must not be used.

Individuals using chemicals must be appropriately trained in their safe use and may require licenses and insurance.

Material Safety Data Sheets (MSDS) for all chemicals should be available at all times.

Written Pest Control Program  

Construct maps of all pest control devices and indicate each device with a number corresponding to a wall sticker or other signage to indicate its proper position.

Make a list of all pest control chemicals by consulting this CFIA web page.

Note all individuals trained within the operation in the use of each approved chemical and do not permit others to apply them without training.

Record the person responsible for each type of pest control and the frequency at which monitoring for pests should occur.

Create written instructions for cleaning pest control devices and removing dead pests, to prevent contamination or illness. This should be done with the assistance of qualified pest control personnel.

Construct records to document monitoring finding for each type of pest and at all control device locations. Keep these records on the premises and review them periodically with qualified personnel to ensure that the pest control program is functioning optimally.

Remember the retailer is ultimately responsible for pest control even if an outside company is contracted.

Inspect and Discard Adulterated Food  

If the presence of birds, rodents, or insects is observed in an area then all food products in the vicinity must be inspected for signs of exposure and any contaminated products destroyed.

Surfaces which are contacted by pests must be cleaned and sanitized before food is placed on them.

If food products accidentally come into contact with pesticides, the food must be destroyed.

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