Don’t Let Pests Crash Your Holiday Season
The holidays are just around the corner, and as people start planning their holiday menus, food processors have been gearing up for their busiest season. The holiday season is also a busy time for pests. As they begin their search for warmth, it’s important to be aware of their activity and help prevent your food processing facility from becoming the next holiday home for the pests this year.
According to the USDA, almost 10% of food produced in the United States is contaminated by stored product pests each year. With the overwhelming size of food processing facilities, it can be difficult to stay on top of all entry points and breeding grounds that pests take over. However, the consequences of an infestation go far beyond just damaged goods. The lack of pest care can compromise food safety, cause expensive recalls, and break customer trust. Because of this, it’s important to know which pests could be in your facilities and identify the best plan of action to remove them.
What Are the Most Common Stored Product Pests?
Food processing facilities are susceptible to a wide variety of pests, but there are several species in particular that can be problematic due to the specific foods they target:
- Warehouse Beetles: Drawn to flour, feed, dried milk, and other stored grains, one of the most common signs of a warehouse beetle is the presence of their shed skin. They are not harmful to humans, but they have the ability to destroy dried pantry items, which can lead to costly damages.
- Red Flour Beetle: These pests prefer flour, meal, and dirty grain bins. Female Red Flour Beetles lay up to 450 eggs that become full grown in as little as one month. Their dead bodies and shed skin cause a pungent odor in grains, affecting the quality and ability to sell to customers.
- Angoumois Grain Moths: Cooler temperatures make these pests more active, causing their larvae to thrive and develop in corn and wheat kernels. They can be difficult to see to the human eye, so it is important to watch out for warning signs and get it taken care of quickly.
- Indian Meal Moths: These moths are among the most common pests in stored grains in the U.S. They are attracted to flour, crackers, and nuts, and an infestation can change the taste of the products they are feasting on.
- Psocids: These tiny pests, which are similar to lice, enjoy taking over grains, oats, cereals, and dried fruits. They are a magnet to moisture, so it is important to protect against any damp or humid conditions.
How Do You Avoid Pests in Food Processing Facilities?
Despite the threats that these pests pose to businesses, proactive prevention measures can greatly lessen the risk of infestation. An Integrated Pest Management (IPM) plan combines proper cleanliness, thorough inspections, and employee awareness to help ensure that your facility is prepared to prevent pests. For example:
- Ensure products are stored properly: Make sure inventory does not sit in the same place for too long and choose containers that can be tightly sealed. Keep them in cool conditions and off the ground for proper cleaning. And always use the “first in, first out” method.
- Locate and seal all potential entry points: Open doorways and windows create easy access for pests to enter your facility. It is important to remind employees to keep all doorways shut, and to inspect and seal any potential pest entry points such as windows, door frames, and more.
- Train employees to identify signs of pest activity: Your employees are often the first to notice pest activity. Train them to recognize gnaw marks, pellets, and nests. Then, provide them with a step-by-step plan of action so the issue can be addressed quickly and effectively.
- Check for hot spots: As mentioned earlier, the cold weather causes pests to seek warm shelter. It’s vital to check behind, below, and around all equipment, storage areas, shelves, and vents.
The busyness of the holiday season often causes food processing facilities to operate at full capacity, leaving little to no time for maintenance. However, taking precautions now can help avoid bigger disruptions later.
The most effective food processing facilities treat pest management as a continuous operating procedure. Creating an environment of strong communication between employees and service providers allows businesses to help exceed their production goals safely and cleanly. As your demand increases this holiday season, it’s crucial to be smart about protecting your facility and the integrity of your brand.
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