AIB Q2 2018 Magalog

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Pest presence in any food environment is unacceptable. An effective integrated pest management (IPM) program will help ensure you have a safe food product. When selecting a pest control company you should be proactive to guarantee the service provider meets your company’s specific needs. That means doing your homework and asking the right questions before signing a contract and following-up regularly to ensure the program is working. Before you dive in, consider these questions. What kinds of licenses does the company have and how long has it been licensed? • Is the company and its pest control applicators in good standing with the government agency overseeing licensure? • Have any complaints been filed against the company or its employees? Who is doing the assessment? • Do they understand pest biology? • Are they evaluating the facility and its surroundings to determine if there is additional pressure? • Are they looking at building structure and condition to determine harborage areas? • Do they understand the products produced and the insect species associated with the product? • Are they looking at seasonal issues? For example, the site may be next to an agricultural field, where increased pressure may be on your facility after the harvest is complete and the external food source eliminated. Could the site benefit from additional monitoring tools such as the use of pheromone traps? • What are the issues identified on the service reports and is the site taking corrective action to address these? • Are the corrective actions effective? • What is the monitoring device documentation telling you? • Are more or less devices needed? • Where are devices placed? • How often are devices checked, replaced, and/or removed? • Are there enough devices being placed to eradicate the problem? Selecting a Pest Management Partner Questions to ask companies you’re considering doing business with Does the company have organic certification? • If yes, which organization is it certified through? • Do they service other organic facilities? If yes, how many? • How many technicians are trained to service organic facilities? • Do they offer training to your staff? Ask how your pest control company stays updated on current events and changes in pest control regulations. • Are they affiliated with trade organizations such as the National Pest Management Association (NPMA) or the National Pest Technicians Association (NPTA)? • If they are located in Europe are they members of the Confederation of European Pest Management Associations (CEPA)? • Do they participate in state or local associations that provide training and updates? Pest Management, AIB International - 2 • Do they receive agricultural extension bulletins? • Do they make use of university or other programs to enhance their skills and training? Regardless of your company’s size, you should have an active and effective pest control program in place to ensure a safe food product free from harmful bacteria. The pest control company must be properly licensed and insured where applicable. You should carefully select your pest control provider and be certain they understand the nature of your specific business and the kinds of pests you are most likely to encounter in your facilities. Once an IPM Program is in place you should carefully manage it for effectiveness. That means meeting with your pest control service provider regularly to ensure the program is working. Discover more recommendations in our free download Selecting a Pest Management Partner tiny.cc/2018q1m1
The 2 Essential Take-Aways From AIB’s Management Development for the Food Safety/ Sanitation Professional Resident Course According to Mount Franklin Foods’ David Barrios From the idea that pots and kettles will not be washed within twenty feet from a well to unclean laundry water shall not be discarded in the street, sanitarian’s have used guiding principles in the United States since Virginia’s first sanitation law in 1610. The advantages of having guidelines and standards in today’s food production facilities are easy to see: cleaning validation, foreign material control, and chemical control, to name a few. There are more benefits, though, according to Mount Franklin Foods Sanitation Supervisor David Barrios. Barrios attended AIB International’s three-week Management Development for the Food Safety/Sanitation Professional course in Spring 2017 at the recommendation of his employer. “I was excited to attend AIB last year, because of what the course provided.” Barrios said. “I want to learn from the best to make my plant the best. The hands-on experience was spot on for what to look for when working in the sanitation field.” Barrios said his path to becoming a sanitation supervisor has been less conventional than normal. After serving 12 years in the US military, five of those in public health, he wanted to understand the civilian side of food inspection and sanitation. He also had a desire to improve his company’s sanitation program. This lead to a search for a training program entirely focused on sanitation. Since Barrios said the AIB course ultimately gave him the extra time to devote to productivity and distractions from the plant, it was important to reconnect, a year later, to see how he continued using his gained skills. AIB: How has the course changed your career? David Barrios: My view on sanitation has broadened. I now view it as a broad program that encompasses the whole plant, not just a single department. It was important to me to evolve and it’s a great feeling when you tell an auditor --- I’ve attended the AIB Management Development course. I’ve developed an understanding of the auditor language now and I feel confident enough to speak it. AIB: Was the course exactly what you expected? If not, what surprised you? David Barrios: The course was exactly what I expected and I was excited knowing I was walking into a distraction-free zone, away from the plant responsibilities that constantly take my time. This course was a time-saver because it gave me the tools necessary to start a sanitation program from scratch, something I didn’t want to do on my own. It also taught me about how to implement wash schedules and know what to look for. One of the most frequently heard pain points in off-site training is taking time away from plant obligations. AIB General Manager of Food Safety Services Gary Burgess helps students see the value of the course. “I know it’s difficult to be away from your plant for an extended amount of time.” Burgess said. “However, the knowledge and real-world experience gained from this in-depth course will pay off immeasurably.” AIB’s Management Development for the Food Safety/Sanitation Professional course is taught by food safety professionals who have years of hands-on experience in the food industry. The course is a mixture of both classroom and on-the-floor training. The biggest advantage is the instructor’s ability take participants to the on-site pilot plant to apply the principles learned in a practical manner. AIB’s comprehensive course develops skills in the following areas: • Food Regulations/ Regulatory Inspections • Developing and Implementing an Effective Sanitation Program • Prerequisite Programs • Cleaning Procedure Development • Allergen Control • Chemical Control • Personnel Practices • Effective Inspection Techniques • Bacteria, Mold and Viruses • Swabbing • Foreign Material Control • Sanitary Design • Maintenance for Food Safety • Microbial Risk Assessments • Food Defense • Integrated Pest Management • HACCP • Managing for Better Returns Management Development for the Food Safety/Sanitation Professional April 30 - May 18 • Manhattan, KS All-in-one management training for your plant’s future leaders tiny.cc/2018q1m4 Management Development Graduate, AIB International - 3
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AIB Q2 2018 Magalog

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