COMPANY NAME

Doc No: R638020 Page 1 of 4

Food Safety Management System

Subject: Pest Control Procedure

Compiled by: Approved by: Quality Manager Date: 01 May 2021 Rev no: 00
HACCP Team

PEST CONTROL PROCEDURE

1. POLICY

Inside and the surroundings of the factory should be free from pests.

2. PURPOSE

To ensure that pests are not generated / not available in any of the manufacturing area, storage area and
dispatch area.

3. SCOPE

This procedure describes how the different pests are being controlled in the organization. This procedure is
also applicable to the control of birds, rodents, insects and other types of pests which are living inside and
around the production environment.

4. RESPONSIBILITY

The sectional in-charges under the supervision of the factory manager are directly responsible for the
implementation of this procedure.

5. PROCEDURE

 Chemical pest control for termite is carried out on contract by pest control person.

 The presence of rodents, insects, birds or other pests in the plant is not acceptable.

 Pest control is done by outside parties at the identified locations in the plant.

 It is ensured that proper care is taken during the pest control process.

 It is ensured that all the rooms for manufacturing and storage are covered, as and when
required.

 The Preventative Pest Control Programme is provided by an independent party, who is

registered with the Department of Agriculture as per the Act 36 of 1947. The service technician
is qualified and must administer pesticides registered with the Department of Agriculture.

There is however a designated person within the company who runs the pest control
programme and liaises with the external expert contractor.

The company selection is based on the following criteria:

 COMPANY NAME
Doc No: R638020 Page 2 of 4
Food Safety Management System

Subject: Pest Control Procedure

Compiled by: Approved by: Quality Manager Date: 01 May 2021 Rev no: 00
HACCP Team

 The Pest Control Company is registered with the SAPCA.

 The Pest Control Operators are registered with the Department of Agriculture, Land Reform and
Rural Development.

 The Pest Control Company must be registered with the Compensation fund for Occupational
Injuries and Diseases

 The Pest Control Operators must have undergone HACCP Training

 The Pest Control Programme must have an effective documentation system which can easily
be understood by relevant staff.

Despite the reliance on the outsourcing of the pest control function, in order for the company to comply with
all possible statutory requirements the following are also done. The contract is responsible for all facets of
pest control within the plant as well as the grounds under suitable warrantees.

A representative of the company inspects the facility for the presence of pests daily before operation.
Observations are recorded on the Daily Sanitation Check Form. During pest control of stores, all materials
are removed from the storage areas.

 Good hygiene practices are employed to avoid creating an environment conducive to pests.
Good sanitation, inspection of incoming materials and effective monitoring can minimize the
likelihood of infestation and thereby limit the need for pesticides.

 Buildings are kept in good condition and repairs are done, where needed, to prevent pest
access and to eliminate potential breeding sites.

 Holes, drains and other places where pests are likely to gain access are kept sealed. Where
sealing is not possible (e.g., open windows, doors and ventilators) measures like wire mesh
screens are in place to reduce the problem of pest entry.

 Dogs, cats and other animals are excluded from the grounds of factories, and totally prohibited
inside processing plants.

 Potential food sources are stored in pest-proof containers and / or stacked above the ground
and away from walls.

 Areas, both inside and outside food premises, are kept clean.

 The materials are stored in covered, pest-proof containers

 Air-curtains are in place to keep flying pests away.

 Screen-doors and nets are in place to keep pests away.

 COMPANY NAME
Doc No: R638020 Page 3 of 4
Food Safety Management System

Subject: Pest Control Procedure

Compiled by: Approved by: Quality Manager Date: 01 May 2021 Rev no: 00
HACCP Team

6. CONTROL STEPS

6.1 Rodents

 Control of all kinds of pests is carried out in the factory premises to prevent contamination of
product.

 The baits are kept outside the buildings and no chemicals are taken inside. The points where
baits are kept are identified clearly in a diagram. The baits kept in the factory premises are
colored for conspicuousness and kept in the identified areas with good clearance from the walls.
These areas are located away from walking paths.

 The rodent activity is monitored during housekeeping inspections. If any rat droppings or rat
urine is detected, sectional in-charges take immediate actions to control the situation by
adopting appropriate measures.

6.2 Insects and Birds

 All openings like windows, doors and other gaps through which insects can come into the
production areas are completely kept sealed. The entrance door is fitted with a door closure.

 All spaces above the ceiling and under the roof are sealed to prevent birds/pests entering.

 Any insect or pest breeding sites in the compound are eliminated. Good hygiene practices are
in place to destroy pest breeding grounds around the factory.

 If any needs for fumigation or the usage of insecticides arise to control pests or other insects
breading grounds, the service of the qualified subcontractor is obtained.

6.3 Harborage and Infestation

 Any production wastes are stored in pest-proof containers until disposed-off. The areas where
employees take food is kept very clean to keep pests at distance.

 Surroundings of the buildings are weekly inspected as part of the housekeeping exercise to
check any evidence of infestation.

 The garden waste and food waste are not kept for long without disposal. The wastes are kept in
closed bins until they are disposed-off. The areas where these bins accumulate are kept clean.

 No special monitoring other than weekly inspection is required due to the nature of our
packaging product.

 The monitoring of pest control system effectiveness is carried out on monthly basis. During that
time the sectional in-charges take steps to refill the bait into containers and advice on further
 COMPANY NAME
Doc No: R638020 Page 4 of 4
Food Safety Management System

Subject: Pest Control Procedure

Compiled by: Approved by: Quality Manager Date: 01 May 2021 Rev no: 00
HACCP Team

actions required if there are any signs of a pest encroachment. Holes, drains and other places
where pests are likely to gain access are kept sealed.

6.4 Service Contract

The Service Contract between the company and the Sub-contractor is held by the PIC.

 A pest control file is maintained and includes:

 A service agreement (no more than 2 years)

 Service reports (Inspection, Treatment, quantity, area applied to, application method, date and
time of treatment, targeted pests, and Action taken)

 Pesticides used and their quantities per service

 A plan of all areas including positioning of rodent baits, flying insect control units and insect
attractants, traps and/or detectors

 Poison centre contact information

 Copy of service technician licences and training certificates

 List of contact persons and their contact numbers

 Audits at least annually

7. RECORDS

 Pest control monitoring record

 Daily sanitation audit record