GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 7 Pest Preventi 7.1 Special Reporting type service 7.1.1 The company must either contract the services of an approved pest control organisation, or must have trained on site personnel, for the regular ins pection and treatment of premises to deter and destroy infestation y insects, birds or animals. An outside contractor must always be accompanied on his visit by a member of 7.1.2 It is recommended that pest control companies should provide a minimum of six visits per year regular intervals, with personnel on 24 hour call out. Where problems are evident, daily revisiting must be specified until the area is clear 7.1.3 Safe and hygienic disposal of pests is required after capture or fumigation. Documented procedures are therefore needed from the contractor or for the business 7. 2 Pest control records including bait plans, labels and dating 7.2.1 Detailed records of the pest control inspections must be kept in correct date order in the on site Report Book 7.2.2 A member of the management team-(normally the Qa manager) must be made responsible for ensuring that all recommendations made in the report are actioned within an agreed time scale 7.2.3 The internal bait stations should be sited by the pest control officer. An accurate site map showing where stations are located should be compiled and held in the Report Book 7.2.4 Each bait station should be adequately labelled and the bait boxes clearly date marked at each site 7.3 Baiting and proofing standards including monitoring systems 7.3.1 Whilst it is not possible to bait food production areas where open food is handled all ancillary areas must be covered 7. 3.2 Wherever practicable, baits should be based on fatty or waxy substrates or back break traps. Those based on grains are not acceptable due to the increased contamination risk to any food stuffs being manufactured or stored in the vicinity. The internal rodent bait should be safe e.g. held in a tamper resistant 7.3.3 Extermal bait stations should be tamper resistant and situated around the external area of the factory site. They should be clearly marked 7.3.4 Where stored product insects(spi) are considered a risk, the appropriate spi treatment must be included in the control programme, and fumigation applied as required. Pheromone traps should be used wherever there is a risk of insect infestation 7.3.5 EXternal doors, windows and sky lights should be close fitting and have no gaps. Bristle strips should be fitted where necessary 7. 3.6 Where doors are open during normal production hours, suitable barriers should be fitted to prevent pest ingress. This includes fly screens where necessary, which must be kept cleanGUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 7. Pest Prevention 7.1 Special Reporting type service 7.1.1 The company must either contract the services of an approved pest control organisation, or must have trained on site personnel, for the regular inspection and treatment of premises to deter and destroy infestation by insects, birds or animals. An outside contractor must always be accompanied on his visit by a member of staff. 7.1.2 It is recommended that pest control companies should provide a minimum of six visits per year at regular intervals, with personnel on 24 hour call out. Where problems are evident, daily revisiting must be specified until the area is clear. 7.1.3 Safe and hygienic disposal of pests is required after capture or fumigation. Documented procedures are therefore needed from the contractor or for the business. 7.2 Pest control records including bait plans, labels and dating 7.2.1 Detailed records of the pest control inspections must be kept in correct date order in the on site Report Book. 7.2.2 A member of the management team - (normally the QA manager) must be made responsible for ensuring that all recommendations made in the report are actioned within an agreed time scale. 7.2.3 The internal bait stations should be sited by the pest control officer. An accurate site map showing where stations are located should be compiled and held in the Report Book. 7.2.4 Each bait station should be adequately labelled and the bait boxes clearly date marked at each site inspection. 7.3 Baiting and proofing standards including monitoring systems 7.3.1 Whilst it is not possible to bait food production areas where open food is handled, all ancillary areas must be covered. 7.3.2 Wherever practicable, baits should be based on fatty or waxy substrates or back break traps. Those based on grains are not acceptable due to the increased contamination risk to any food stuffs being manufactured or stored in the vicinity. The internal rodent bait should be safe e.g. held in a tamper resistant box. 7.3.3 External bait stations should be tamper resistant and situated around the external area of the factory site. They should be clearly marked. 7.3.4 Where stored product insects (spi) are considered a risk, the appropriate spi treatment must be included in the control programme, and fumigation applied as required. Pheromone traps should be used wherever there is a risk of insect infestation. 7.3.5 External doors, windows and sky lights should be close fitting and have no gaps. Bristle strips should be fitted where necessary. 7.3.6 Where doors are open during normal production hours, suitable barriers should be fitted to prevent pest ingress. This includes fly screens where necessary, which must be kept clean