AIB International Consolidated Standards for Inspection

October 19, 2024

In the food industry, pest control is non-negotiable because, for a consumer, one pest or its part is too many. However, setting traps and spraying chemical pesticides isn’t enough to meet today’s rigorous food safety standards like The AIB International Consolidated Standards for Inspection (AIBICSI). The AIBICSI emphasise a more comprehensive approach: Integrated Pest Management (IPM) under section 4.

What is IPM?

IPM is a holistic strategy that moves beyond reactive pest control to focus on long-term pest prevention. Think of it as a proactive partnership between you and your pest control provider to create a pest-unfriendly environment that minimises, if not eliminates, all pests at your food factory.

AIBICSI’s Section 4.0 – Integrated Pest Management outlines the five key elements of an effective IPM program, which we have discussed in detail below:

I. Assessment, II. Monitoring, III. Identification, IV. Prevention and V. Control

I. Assessment: A thorough facility assessment is the cornerstone of an effective Integrated Pest Management (IPM) program, as AIBICSI outlines. Here are key tips to ensure your assessment meets the standard’s requirements:

1. Go Beyond the Obvious:

Inspect the entire facility: Don’t just focus on production areas. Include receiving docks, storage areas, employee locker rooms, restrooms, offices, and the exterior perimeter.
Look high and low: Pests can access many areas, so inspect ceilings, rafters, under equipment, inside cabinets, and behind walls.
Don’t forget the outdoors: Assess the surrounding environment for potential pest harborage sites such as weeds, overgrown vegetation, standing water, debris and garbage awaiting clearance.

2. Identify Potential Pest Entry Points:

Check for gaps and cracks: Look for openings around doors, windows, pipes, vents, and utility penetrations and click their pictures to track the closure of such gaps later.
Inspect screens and seals: Ensure window screens and those around vents are intact, and rodent seals below doors and shutters are intact.
Consider roof and foundation: Look for any openings or damage at the roof and the building foundation that could allow pest entry.

3. Identify Potential Pest Harborage Areas:

Clutter and storage: Remember that pests thrive in cluttered areas. Inspect storage areas for proper stacking and spacing of materials, allowing for inspection and detection of pest presence and activity.
Equipment and machinery: Look for gaps, voids, and hidden areas within equipment where pests can hide. Make sure that dead ends inside product pipelines are free of product residues that can support stored product pests.
Walls and ceilings: Inspect for cracks, holes, and crevices in walls and ceilings that allow pest entry and provide pest harborage.

4. Assess Conducive Conditions:

Food sources: Identify and eliminate potential food sources, including spills, crumbs, old products, market returns, products with damaged packaging and improperly stored food.
Water sources: Look for leaks, standing water, and condensation that can attract pests and let them survive.
Sanitation practices: Evaluate cleaning procedures and schedules to ensure they are adequate for pest prevention by removing product residues.

5. Document Your Findings:

Detailed records: Keep thorough records of the assessment, including date, time, areas inspected, and any findings.
Photographs: Use photographs to document pest evidence, structural deficiencies, and conducive conditions.
Prioritise issues: Categorise findings based on severity and prioritise corrective actions.

6. Develop a Corrective Action Plan:

Address deficiencies: Develop a plan to address all identified deficiencies, including structural repairs, sanitation improvements, and pest exclusion measures.
Assign responsibilities: Clearly define who is responsible for implementing corrective actions and set deadlines.
Follow up: Verify that corrective actions are completed effectively and monitor for recurring issues.

7. Utilise Technology:

Digital tools: Use mobile apps or food safety audit software to streamline the assessment process, capture data, and generate reports.
Infrared cameras: Employ infrared cameras to detect rodent activity in hidden areas.

II. Monitoring: To comply with AIBICSI’s Section 4.0, a food factory needs a robust pest monitoring system. Here’s a breakdown of tools and methods they can use:

1. Visual Inspections:

Regularly scheduled inspections: Trained personnel should conduct frequent visual inspections of the facility, paying close attention to potential pest entry points, harborage areas, and signs of pest activity such as droppings, gnaw marks, and shed skins.
Focus on vulnerable areas: Inspections should prioritise areas where pests are more likely to be found, such as:
- Receiving and shipping docks
- Storage areas (raw materials, finished goods)
- Production areas
- Utility areas (generators, water treatment, effluent treatment, boiler)
- Cafeterias
- Waste disposal areas
- Exterior perimeter of the building

2. Traps:

Variety of trap types: Use a combination of traps appropriate for the target pests in your facility. These may include:
- Rodent traps: Snap traps, glue boards, multi-catch traps
- Insect traps: Sticky traps, pheromone traps, UV-light traps
Strategic placement: Place traps where pests will likely travel or harbour, such as along walls, near entry points, and dark corners.
Regular monitoring and maintenance: Check traps frequently (at least weekly), record captures, and replace traps as needed.

3. Monitoring Devices:

Electronic rodent monitoring: Use devices that electronically detect and record rodent activity, providing real-time data on rodent presence and movement patterns.
Insect monitors: Employ devices that use pheromones or other attractants to lure insects and capture them for identification and monitoring.

4. Other Monitoring Tools:

Flushing agents: Using flushing agents to drive pests out of hiding places during inspections makes them easier to detect.
Black lights: Black lights detect rodent urine stains, which fluoresce under UV light.
Infrared cameras: Employ infrared cameras to detect rodent activity in dark or hard-to-reach areas.

Important Considerations for Effective Monitoring:

Documentation: Keep detailed records of all monitoring activities, including trap placement, trap checks, pest identifications, and any corrective actions taken.
Trend analysis: Analyse monitoring data to identify trends in pest activity and potential problem areas.
Continuous improvement: Regularly review and adjust the monitoring program based on findings and changes in the facility or surrounding environment.

III. Identification: Accurate pest identification is crucial for an effective IPM program, especially in food facilities adhering to AIBICSI. Here’s how to master this essential step:

1. Prioritise Training:

Invest in expert training: Equip your team (or designated personnel) with comprehensive pest identification training through workshops, online courses, or field guides. Pest identification apps are also a useful aid in a food factory.
Focus on common food pests: Prioritise identification of pests commonly found in food facilities, such as rodents (mice, rats), cockroaches (German, American, Oriental), flies (house flies, flesh flies, blue bottle flies, green bottle flies, fruit flies, drain flies), stored product pests (beetles, moths, weevils), and ants.
Hands-on practice: Provide opportunities for staff to practice identifying pests using actual specimens or high-quality images.

2. Utilise Resources:

Field guides and online databases: Keep comprehensive pest identification guides on hand or utilise the university extension departments’ online resources websites.
Pest control provider expertise: Leverage your pest control provider’s knowledge. They can help with identification and provide insights into pest behaviour and biology.
Microscopic analysis: For difficult-to-identify pests, consider sending samples to a laboratory for microscopic analysis.

3. Establish a System:

Capture and contain: Use appropriate traps or collection methods to capture specimens for identification.
Preserve samples: If necessary, preserve specimens in alcohol or other suitable preservatives for later analysis.
Maintain a pest library: Create a collection of identified pest specimens or high-quality images for reference.

4. Focus on Key Characteristics:

Size and shape: Note the overall size and shape of the pest.
Colour and markings: Observe the colour and any distinctive markings or patterns.
Antennae and legs: Pay attention to the length and shape of antennae and legs.
Wings and mouthparts: Examine wing structure (if present) and mouthparts for clues about feeding habits.

5. Document Thoroughly:

Detailed descriptions: Record detailed descriptions of identified pests, including size, colour, and distinguishing features.
Photographs: Take clear photographs of pests for documentation and future reference.
Location and date: Note the location and date of each pest sighting.

6. Why Accurate Identification Matters:

Targeted control: Correct identification allows the selection of the most effective control methods for that specific pest.
Prevention strategies: Understanding the pest’s biology and behaviour helps implement targeted prevention measures.
Compliance with AIBICSI: Demonstrates a commitment to a comprehensive IPM program and food safety.

IV. Prevention: Preventing pest infestations is the most effective and sustainable way to comply with AIBICSI. Here are some proactive tips to integrate prevention into your IPM program:

1. Deny Access:

Seal entry points: Thoroughly inspect and seal any cracks, gaps, and holes in the building’s exterior, including around windows, doors, pipes, and vents. Install rodent seals and air curtains where appropriate to prevent pest entry.
Maintain screens: Ensure all windows, vents, and doors are fitted with properly maintained screens.
Manage landscaping: Keep vegetation trimmed back from the building and eliminate standing water to reduce pest harborage.

2. Eliminate Food Sources:

Proper storage: Store all food products in tightly sealed containers and designated areas.
Restrict food consumption by employees: Restrict employee food and drinks to designated areas such as cafeterias and ensure proper food waste disposal.
Clean spills promptly: Immediately clean up any food spills or crumbs.
Regularly clean equipment: Thoroughly clean equipment and machinery after use to remove food residues. A programme of process equipment inspection before use should be adopted to certify the use of cleaned equipment.

3. Control Water Sources:

Fix leaks promptly: Repair any leaking pipes, faucets, or drains immediately.
Eliminate standing water: Ensure proper drainage around the facility and eliminate any standing water sources.
Control condensation: Address condensation issues by improving ventilation or using dehumidifiers.

4. Maintain sanitation:

Regular cleaning: Implement a comprehensive schedule for all facility areas, including floors, walls, ceilings, and equipment.
Proper waste management: Use tightly sealed garbage containers and dispose of waste regularly.
Empty trash frequently: Don’t let garbage accumulate, especially in production areas.

5. Employee Practices:

Training: Educate employees on proper sanitation practices, pest identification, and reporting procedures.
Personal hygiene: Encourage good hygiene practices to prevent pests from being brought into the facility.
No personal items: Restrict personal items like food and backpacks in production areas.

6. Ongoing Monitoring:

Regular inspections: Conduct frequent inspections to identify and address potential pest issues before they become infestations.
Traps and monitoring devices: Traps and monitoring devices detect pest activity early.

7. Partner with Your Pest Control Provider:

Regular service visits: Schedule regular service visits from your pest control provider for inspections, treatments, and pest prevention and control recommendations.
Consultative approach: Work with your pest control service provider to develop and implement a comprehensive IPM plan.

V. Pest Control: Regarding pest control within the framework of AIBICSI, IPM is firmly emphasised. IPM prioritises pest prevention and using a range of pest control methods while minimising the use of pesticides. Here are some key tips for pest control:

1. Prioritise Non-Chemical Methods:

Physical controls: Utilise physical barriers like rodent seals, screens, and air curtains to prevent pest entry. Employ traps (snap traps, glue boards, pheromone traps) for monitoring and control.
Sanitation: Maintain a high level of sanitation to eliminate food and water sources that attract pests. Sanitation at a food factory includes proper storage, prompt spill cleanup, and regular cleaning of equipment and facilities.
Exclusion: Seal cracks and crevices in the building’s structure to prevent pest entry. Close gaps below doors and shutters more than 6 mm using effective rodent seals.

2. Judicious Pesticide Use:

Last resort: Use pesticides only when necessary and as a last resort after exhausting other IPM methods.
Targeted applications: Apply pesticides in a targeted manner to specific areas where pests are active rather than widespread spraying.
Lowest impact options: Choose pesticides with the lowest environmental impact and potential risk to human health. Consider using baits, gels, or dusts instead of sprays whenever possible.

3. Professional Expertise:

Licensed pest control provider: Work with a licensed and experienced pest control provider who understands AIBICSI and IPM principles.
Customised plan: Develop a pest control plan with your provider that addresses your facility’s specific needs and risks.
Regular service visits: Schedule regular service visits for inspections, monitoring, and pesticide treatments as needed.

4. Documentation and Communication:

Detailed records: Maintain thorough records of all pest control activities, including pesticide applications, trap checks, and service provider service reports.
Pesticide information: Keep readily accessible records of all pesticides used, including labels, Safety Data Sheets, and pesticide application details.
Communication with staff: Communicate pest control activities to all employees and train them on IPM practices.

5. AIBICSI Specific Considerations:

Adherence to standards: Ensure all pest control practices comply with AIBICSI requirements for pesticide use, documentation, and technician qualifications.
Focus on prevention: Emphasise proactive prevention measures to minimise the need for reactive pest control.
Continuous improvement: Review and adjust your IPM program regularly based on monitoring data and changing conditions.

Why is IPM important?

IPM offers numerous benefits for food factories:

Reduced risk of infestations: By proactively addressing vulnerabilities, you minimise the likelihood of pest problems.
Improved food safety: IPM helps protect your products from contamination, ensuring consumer safety and brand reputation.
Reduced reliance on pesticides: IPM prioritises non-chemical methods, minimising pesticide use’s environmental impact and potential risks.
Enhanced compliance: Meeting AIBICSI demonstrates your commitment to food safety and quality.
Cost savings: Preventing infestations can save you money in the long run by reducing product loss, recalls, and downtime.

Taking Your First Step towards the AIBICSI’s IPM

Implementing an IPM program may seem daunting, but it doesn’t have to be. Start by partnering with a qualified pest control provider who understands AIBICSI and can help you develop a customised plan for your facility.

Giridhar Pai Associates’ IPM product range for AIBICSI-compliant food factories includes insect light traps, rodent seals, and pheromone traps. We shall happily assist you with your requirements for our high-quality pest monitoring and pest prevention products for your IPM program.