PFI-QA-SOP-03 Integrated Pest Management

STANDARD OPERATING PROCEDURE FOR INTEGRATED PEST MANAGEMENT

SYSTEM

PSALMS FOOD INDUSTRIES LIMITED

ISO ISO
22000:2018 22002-1

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1.0 Approvals
The signatures below certify that the procedure has been verified and accepted and
demonstrates that the signatories are aware of all the requirements contained herein and
are committed to ensuring their implementation

Name Position Signature Date

Prepared by

Verified by Quality Manager

Approval Operations Manager

2.0 Amendment Record

This procedure is reviewed annually to ensure its continuing relevance to the Psalms Food
Industries systems and the process that it describes.

3.0 Distribution List

3.1. Operations Manager
3.2. Human Resource Manager
3.3. Inventory and logistics
3.4. Marketing Manager
3.5. Procurement Manager
3.6. Production Manager
3.7. Quality Control Manager
3.8. Environmental Management
3.9. Process Audit Supervisor

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4.0 INTRODUCTION
Pests are populations of living organism (animals, plants or microorganism) that interfere
with use of healthcare and other facilities for human purposes.
Pest management in food plants is a job that requires a very high standard both in
technical and professional aspects. It is related to food safety and inevitable compliance
with relevant legal and production standards. Besides, operations of food plants often
impose difficulties on pest management:
 Transportation of raw and packaging materials may bring pests in.
 The flavor emitted from the plant could attract various types of pest.
 The food, temperature and humidity in food processing areas provide favorable
conditions to pest breeding.
 Structures and facilities in food plants, old ones in particular, provide a lot of
harborages for pests.
 Dust, grease, high temperature and steam generated from food processing would
remove the effects of pesticides applied.
 Frequent cleaning and goods delivery would often remove or damage pest control
chemicals and devices.
Pests may get into food plants in two ways: by walking, crawling or flying; or moving
together with raw materials and tools. For ensuring food safety and preventing damages
to building structures and equipment, IPM measures including sanitation, structural
prevention, pest monitoring, physical and chemical control shall be implemented.
Pest Control Program establishes a sustainable approach to managing pests by combining
physical and chemical tools in a way that minimizes economic, health and environmental
risks.
The plan outlines procedures to be followed to protect production cycle, health and safety
of staff and visitors from pest and pesticide hazards and the overall aim being protecting
the quality of the products produced by Psalms Food Industries. The plan is designed to
assess compliance with policies and regulations concerning food safety and all related laws
within Psalms Food Industries.
5.0 Objectives of this IPM plan include:
 Elimination of significant threats caused by pests in the food production process.
 Prevention of loss or damage to structures and products or property by pests.
 Protection of environmental quality inside and outside buildings especially in the
production section.
6.0 Roles and Responsibilities
6.1 All Staff

All staff have a responsibility to identify any pest invasion or activities that may create
harborage of pests and act accordingly or report to the responsible personnel.

6.2 Quality Manager/Quality In-charge

He/she shall ensure that the requirements specified within this document and Code of
Practice are resourced and implemented within the factory.

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6.3 Environment officer

 The Environment Officer shall be the Program Coordinator and be responsible to
implement the plan and to coordinate pest management-related communications.
 The Environment Officer shall work hand in hand with the contractor in charge of
pest control through formulation of plans which are then communicated to the
contractor to come and execute his or her duties.
 He or she shall designate an employee to serve as an IPM monitoring Assistant for
the site.
 He or she is responsible to draft a report of all the IPM activities that are carried
out.

6.4 Team Leaders of all sections/ Departments

All section team leaders shall be responsible for overseeing the implementation of the plan
to ensure that the colleagues help in identification of pest invasions within the premises.

6.5 Sanitation team

Sanitation team is also responsible/ assist in ensuring that the premises are always clean
to limit or create unconducive environment for breeding of pests.

6.6 Contractors
All contractors employed by or working on behalf of Psalms Food Industries Limited, in,
on or adjacent, will make the necessary arrangements to comply with this plan.

Any contractor who does not comply with this plan maybe requested to cease work or to
leave site until an undertaking is given to work within the remit of the Pest Management.

7.0 POSTING AND NOTIFICATION OF PESTICIDE

APPLICATIONS
The IPM Coordinator shall be responsible to periodically (3 months) notify the production
(Quality) team about planned and emergency applications of pesticides in facility buildings
and on facility grounds.

When pesticide applications are scheduled, the Service Provider and the environment
officer shall provide notification in accordance with law, including:
 Posting a pest control information sign or notice with the date, time and location of
the application.
 Providing this information to all individuals mostly the heads of sections or
departments of the areas to be worked on in the building or Psalms premises.
Since these insecticides pose a serious health threat, the coordinator shall endeavor to
notify all the personnel especially those in the premises during the day of fumigation.

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8.0 RECORD KEEPING AND ACCESS TO INFORMATION

Psalms Food Industries will maintain appropriate records for all pest control completed
exercises for all quarters per year. Information regarding pest management control
activities will be made available supervised by the Quality Manager.

9.0 GENERAL IPM STRATEGIES

Pest management strategies may include education, exclusion, sanitation, maintenance,
biological and mechanical controls, and pre-approved, site-appropriate pesticides.

An Integrated Pest Management decision shall consist of the following steps:

9.1. Identify pest species.
9.2. Estimate pest populations and compare to established action thresholds.
9.3. Select the appropriate management tactics based on current on-site information.
9.4. Assess effectiveness of pest management.
9.5. Keep appropriate records.

Decisions concerning what pesticides should be applied in a given situation will be based
on a review of all available options.
10.0 PEST CONTROL SPECIFIC STRATEGIES
10.1 Sanitation
Sanitation is the most important component of food manufacturing plant incorporated in
the Integrated Pest Management plan for the plant.
 Clear and avoid stagnant water, food remnants and garbage through proper cleaning
every day.
 Clean equipment, tools and production line thoroughly. Raw materials or food
remnants need to be cleared from machineries at intervals.
 Avoid prolonged stocking of raw materials, food, tools, etc.
 Any condemned food products should be disposed of properly as soon as possible.
 Store goods on metal racks or plastic pallets and away from walls.
 Inspect incoming materials, tools and other materials thoroughly for any pest
infestation.
 Properly contain raw materials and food products.
 Maintain landscape (compound slashing and rubbish removal) regularly to prevent
pest breeding and hiding places.

10.2 Structural Prevention

 Repair door and window gaps larger than 6 mm and avoid any possible inlet avenues
into sensitive areas of the plant.

 Seal or fill up holes, cracks and crevices.

 Use smooth, waterproof and easy clean materials for floor and working tables.

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 Install wire mesh at vent openings.

10.3 Pest Monitoring

 Conduct regular inspections to building structures, landscaping, loading dock, food
processing area, garbage collection points, toilets, staff locker rooms, canteens and
offices. Effects should be made to identify any potential pest problem in the earliest
stage. Any sign of pest infestation should be recorded, and appropriate follow up
measures should be taken immediately.

 Identify any conducive conditions that would favor pest ingression, breeding and
living. Implement appropriate measures to eliminate such conditions.

 Install monitoring stations at appropriate locations, if necessary, to monitor the

activity of the pest concerned (bait and Mechanical Traps).

 Report findings of inspections with relevant details such as dates, infested locations,
identified pest species, estimated population, cause of breeding and proposed
control measures.

10.4 Physical Control

Physical control should be implemented with regular inspections and clearance to the traps
to avoid food contamination with body parts or any remains of caught pests.
 Install insect light traps to catch flies and other light-attracted pests.
 Use Bait traps and Mechanical traps for rodent control.

10.5 Chemical Control

Only allowed pesticides for food plants should be used. It is required to check with relevant
legislations and label instructions prior to selecting pesticides, especially the
recommended pesticides used in Uganda.

Relevant safety precautions should also be taken i.e.:

 Pesticides or baits should only be applied after close of operations.
 Only anti-coagulant poison baits are allowed for rodent control.
 Cover and contain all food properly before application of pesticides.
 Clean all working tables properly before returning to operations to avoid
contamination by pesticide residues.

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11.0 The table below shows Chemicals used for pest

control;
CHEMICAL PURPOSE MSDS
Dichlorvos Insecticide -
Chlorpyrifos Insecticide -
Termidor Insecticide -
Total Insecticide Insecticide -
Storm Baits Pesticide -

12.0 Records:
 Fumigation and Monitoring Plan
 Pest Control/ Fumigation Form
 General Quality Reports (Fumigation Report)
 Insect Electrocuter Monitoring Checklist

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