美国国家害虫管理协会(NPMA)2016年食品加工和处理设施的虫害管理标准

2016PESTMANAGEMENTSTANDARDS

FORFOODPROCESSING&HANDLINGFACILITIES

PestManagementStandardsforFoodProcessing&HandlingFacilities|Introduction

INTRODUCTION

TheNationalPestManagementAssociation(NPMA)ispleasedtoreleasethe

2016PestManagementStandardsforFoodProcessingandHandlingFacilities.

Since2007,NPMAguidanceonpestmanagementinfoodfacilitieshasbeenthecornerstoneofNPMA’scommercialactivities.Thesestandardswerelastupdatedin2013andthis2016versionprovidesupdatesandimprovementstobetteraddresschangingregulatoryrequirements,newtechnologiesandbetterintegratedpestmanagementpractices.

Thepublicationofthis2016revisioncoincideswiththeimplementationof

theFoodSafetyModernizationAct(FSMA).FSMAwillreformourfoodsafetysystembyensuringasafefoodsupplybasedonpreventionratherthanreaction.ThenewFSMAstandardswillbringincreasedscrutinyandoversighttotheentirefoodindustrywhichrequiressanitationstandardsonlyachievablethroughproperpestmanagementpractices.

Ofnoteinthe2016revisionthenamewaschangedfromPestManagement

Standardsfor“FoodPlants”to“ProcessingandHandlingFacilities”tobetter

reflecttheintendedscopeofthesestandards.Othernewadditionsinclude

addressingtheuseofremotemonitoringtechnologyandtheadditionofa

“sampleriskassessment”thatmaybeusedasareferencetoassistinanalyzing,

creatingandmaintainingasuccessfulpestmanagementplan.Inthe2013

revisionwemovedawayfromprescriptiveinstructionsregardingplacementandmonitoringfrequencyinfavorofaresultsorientedapproachbasedon

trends,inspectionandobservations.The2016revisionmaintainsthisapproachbutprovidessomebaselinesinsituationswherehistoricaldataisunavailable.

Thesestandardsaregeneralguidancefortheindustryandrequiretheuseof

independentjudgmentwhenimplementingapestmanagementplaninfood

processingandhandlingfacilities.Asstatedinpreviouseditions,thesestandardsdonotpreemptlocal,state,orfederallawsandregulations.Anyserviceprovidedmustcomplywithrelevantstatutesandregulationsgoverningpestmanagement,safetyandfoodprotection.Inaddition,foodplantsmayhaverequirementsmorestringentthanthesestandards.

Todemonstrateunderstandingonthesestandards,NPMAmaintainsstudy

materialsandanonlineexamat.Uponsuccessful

completion,thesystemgeneratesacompletioncertificate.PrintedstudyguidesandstandardscanbepurchasedfromNPMAat.

Throughonlinetestingandfoodsafetyresources,NPMAisworkingtoprovide

PestManagementStandardsforFoodProcessing&HandlingFacilitiesi

PestManagementStandardsforFoodProcessing&HandlingFacilities|Introduction

thetoolsnecessaryforpestmanagementfirmstocomplywiththestandardsandraisethelevelofcompetencyofpestmanagementprofessionalsservicingfoodplants.

Wehopethatyoufindthesestandardstobeabeneficialresourceforyourorganization.Asprotectorsoffoodandpropertyanddefendersofpublichealthitisourindustry’sobligationtoexceedexpectationsanddemonstratethepestmanagementindustry’svitalroleinfoodsafety.

ii2016NationalPestManagementAssociation,Inc.

PestManagementStandardsforFoodProcessing&SandalidgSFeactiloitnie|TableofContents

TABLEOFCONTENTS

SECTION

1.0PERSONNEL1

1.1EmployeeIdentification3

1.2Uniforms4

1.3SecurityandCriminalBackgroundChecks5

1.4FacilityPersonnelPractices6

1.5Vehicles7

1.6Safety8

1.7MinimumTrainingStandardsforTechnicians9

1.8CompliancewithFoodSafetyRulesCGMPs10

SECTION2.0

PESTMANAGEMENTPLAN11

2.1RodentProgram—ExteriorPropertySurvey13

2.2RodentProgram—InteriorSurvey14

2.3RodentProgram—FacilityHistory15

2.4RodentProgram—FrequencyofService16

2.5RodentProgram—SpacingofRodentManagementDevices17

2.6RodentProgram—Monitoring19

2.7RemoteElectronicMonitoringTechnology20

2.8InsectProgram21

2.9BirdsandWildlife24

2.10WeedManagement25

2.11PestManagementSurvey26

2.12Storage—StandardNumber27

2.13CompliancewithFacilityFoodAllergenControlProgram28

2.14QualityAssurance29

2.15AnnualTraining30

2.16AnnualReview31

SECTION

3.0COMMUNICATIONS33

3.1Reporting35

SECTION

4.0RECORDKEEPINGANDCONTRACTS37

4.1Contracts39

4.2LabelsandSafetyDataSheets40

4.3PestSightingLog41

4.4LicensesandCertificates42

4.5ServiceProtocolsandStandardOperatingProcedures43

4.6ServiceandTreatmentRecords44

SECTION

5.0NATIONALORGANICPROGRAM45

5.1WorkinginNOPFacilities47

APPENDIXAPESTMANAGEMENTINSPECTIONREPORT49

APPENDIXBSAMPLERISKASSESSMENT51

APPENDIXCCURRENTGOODMANUFACTURINGPRACTICES,21C.F.R.§11757

PestManagementStandardsforFoodProcessing&HandlingFacilitiesiii

PestManagementStandardsforFoodProcessing&HandlingFacilities|Definitions

DEFINITIONS

Fordefinitionpurposes,

ActionThresholdmeanslevelofpestactivityorpestdamagethattriggersapestmanagementresponse.

Companymeansthepestmanagementfirm

Contactmeansthefoodfacilitycontactperson

CurrentGoodManufacturingPracticesmeanstheFDA’sCurrentGoodManufacturingPractices(CGMPs)intheUnitedStates,orequivalentoutsideoftheU.S.

Devicesanyequipmentusedtomonitororcontrolpestsincluding,butnotlimitedto,insectmonitors,rodentbaitstations,insectlighttraps,pheromonetraps,androdentmanagementstations.

Employeemeanspestmanagementfirmemployee

Facilityisusedinterchangeablythroughoutthesestandardsastheshortenedversionfor“FoodProcessingandHandlingFacility”

FoodProcessingandHandlingFacilitymeansanyfoodfacilityengagedinfoodproduction,manufacturing,storing/warehousinganddistribution.Thisdoesnotincluderestaurantsorotherfoodservicefacilities.

Pestmanagementproductmeansanylure,bait,monitoringproduct,pesticide,oranyotherformulatedmaterialusedinperformanceofpestmanagementactivities.

Rodentbaitstationmeansanystationusedforplacementofsolidrodenticidebait

Rodentmanagementdevicemeansanydeviceusedformonitoringormanagingrodents.Theseincludemechanicaltraps,rodentbaitstations(seeabove),andotherplacedequipmentforrodentmanagement.

Technicianmeansthepestmanagementfirmemployeeprovidingservice

Wehopethatyoufindthesestandardstobeabeneficialresourceforyourorganization.Asprotectorsoffoodandpropertyanddefendersofpublichealthitisourindustry’sobligationtoexceedexpectationsanddemonstratethepestmanagementindustry’svitalroleinfoodsafety.

iv2016NationalPestManagementAssociation,Inc.

SECTION1

PerSonnel

PestManagementStandardsforFoodProcessing&HandlingFacilities1

StandardSection1|Personnel

1.1EMPLOYEEIDENTIFICATION

Bothfoodsecurityandsafetyaretheprimaryconcernofthefoodfacility.Thissectionsetsforthminimumstandardsforcompanyemployeeidentificationsothatthefacilityhasaclearunderstandingofwhichpersonnelarefromthepestmanagementcompanytoensurethatfacilityfoodsafetyandsecurityaremaintained.

Allemployeesenteringgroundsofafoodfacilityshalldisplayphotoidentificationtoinclude:

•employeename

•Employeeidentificationnumber(ifissuedbythecompany)

•Companyname

•Companyphonenumber

•employeephoto

•Dateofissue

Theidentificationshallbedisplayedatalltimeswhiletheemployeeisonsiteunless

personnelpracticessetbythefacilityprohibitsuchbadges.Inaddition,facilitiesmay

requireotheridentificationsuchasvisitorbadgesorfacilityissuedcontractorbadgesandtheemployeemustcomplyatalltimeswiththevisitor/contractorpoliciesofthefacility.

PestManagementStandardsforFoodProcessing&HandlingFacilities3

StandardSection1|Personnel

1.2UNIFORMS

Uniformsareanimportantpartofthefacilitysafetyandstandardsprogram.Criteriaare

designedtocomplywiththemajorityoffoodfacilityrequirementsandCGMPsforuniforms.

Allemployeeswhoperformserviceworkinfoodfacilitiesshallwearuniformsmeetingcurrentfacilityrequirementsandatleastthefollowingcriteria:

•Slipresistantsoleshoes(safetytoeifrequiredbyfacility)

•Socks

•longpants

•Shirtwithsleeves(shortorlong)withcompanylogoorcompanyname

•Uniformclosuresshallbeincompliancewithfacilityrequirements.

Acleansetofclothingshallbeusedinfacilities.Iftheuniformisexposedtocontaminantsacleansetofclothingshouldbereadilyavailable.Thesecontaminantsincludebutarenotlimitedtochemical,microbiological,orallergenssuchaspeanutproducts.

Morestringentrequirementsmaybeinplaceforindividualfacilitiesinadditiontothesestandardsandservicepersonnelmustcomplywiththosestandards.Somefacilitiesmayrequiretheuseofdesignatedshoes,shoecovers,smocksand/orlintbrushespriorto

enteringsensitivefoodprocessingareas.

42016nationalPestManagementAssociation,Inc.

StandardSection1|Personnel

1.3SECURITYANDCRIMINAL

BACKGROUNDCHECKS

Securityisamajorconcernatallfoodfacilities.Thissectionisdesignedtoensurethatpersonnelinfoodfacilitieshavehadproperbackgroundchecksandthattheycomplywithfacilityrules.

Anynewlyhiredemployee,includingmanagement,enteringafoodfacilityshallhavea

criminalbackgroundcheckperformedcoveringthepreviousfiveyearspriortothedateofhire.Thechecksshallbepartoftherecordsofthecompanyandshallincludeallstates

orprovincesinwhichtheemployeehaslivedand/orworkedduringthepreviousfiveyears.Resultingactionasaresultofthecheckwillbeatthediscretionofcompanymanagement.Somefoodfacilitiesmayhavespecificrequirementsandcompaniesmustcomplywith

theserequirementsinadditiontotheabove.Reminder:Companiesmustcomplywithgovernmentregulationsrelatedtoobtainingbackgroundchecks.

Facilitiesmayalsohavepoliciesregardingwhenanemployeeispermittedonsiteand

iftheyrequireafacilityescort.Companiesshouldunderstandandcomplywithallfacilitypoliciesandprovideawrittenproceduretoemployeeswithacopyinthefacilityregarding:

•Whetheradvancednoticemustbegivenpriortoarrivalonsite

•Parkingandvehicleuse

•Noticeofneworsubstitute

employees(technicianstaking

theplaceofprevioustechniciansmayhavetobeonaroster

providedtothefacility)

•Sign-inpolicies

•Hoursofoperationwhen

employeesmayhaveaccess

•Visitorbadgeand/or

contractorbadgepolicies

•Confidentialityoffacilityinformation

•escortpolicies

•restrictedareas

•Accesstolockedorrestrictedareasviaanassignedkey,

card,fob,accesscodeetc.

PestManagementStandardsforFoodProcessing&HandlingFacilities

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StandardSection1|Personnel

1.4FACILITYPERSONNELPRACTICES

Itisimperativethatallemployeesenteringafoodfacilitypropertyunderstandandcomplywithfacilitypersonnelpractices.Besidesbeingrequiredbylaw,complianceisimportantaspartoffoodsafetyandalsofacilitypersonnelmorale.

Whereapplicable,allemployeesenteringfoodfacilitypropertymusthavereviewedandsignedoffonthestandardsofthefacilityintermsofpersonnelpracticesasoutlinedbythefacility.Ifaspecialsetofstandardsisinplaceforfacilitycontractors,thentheemployeemustcomplywiththestandards.Ifanyquestionsorconflictsarise,theemployeemustnotifytheirsupervisorandthefacilitycontactperson.

Acopyofthesigneddocumentshallbemadeavailableuponrequest.

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StandardSection1|Personnel

1.5VEHICLES

Facilitiesmayhavespecificrequirementsforvehiclesbothintermsofoperationsandintermsofsecurity.Thissectionsetstheminimumforvehiclestandards.

Allvehiclesusedforservicemust:

•Beclearlymarkedwithcompanyname

•Beproperlylicensed

•Haveacurrentinspectionifrequiredbythestateorprovince.

•Haveadequateinsurancecoverageforbodilyinjury,property

damageandanyothercoveragethatmayberequiredbythefacility

•Beparkedinproperlyassignedarea

•Havematerialsandequipmentsecuredwhenunattendedtorestrictaccess

Afiveyearmotorvehiclebackgroundcheckmustbecompletedforallnewcompanyemployeeswhowilldriveonfacilityproperty.

AlldriversmusthaveviewedtheNPMASafeDrivingVideoorparticipateinaninsuranceindustryapprovedprogramannuallyandthecompanymustretainsafedrivingtrainingrecordsasrequiredbytheinsurancecompany.

•Inaddition,thevehiclemustincludeatleastthefollowingequipment:

•Firstaidkit

•Spillcontroltocoverallproductsonthevehicle

•Servicekit(carryingkitforsmallquantitiesofproductsandequipment)

•Changeofclothingand/orcoveralls

•Otherequipmentrequiredbyfacility

PestManagementStandardsforFoodProcessing&HandlingFacilities

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StandardSection1|Personnel

1.6SAFETY

Safetyisavitalpartofanypestmanagementprogram.Thepestmanagementcompanyandthefoodfacilitybothmustmaintainsafeworkingenvironments.

Beyondminimalregulatoryrequirements,policiesmustbeinplacetoensureasafeworkenvironment.

Eachcompanymusthaveadocumentedsafetytrainingofallemployeesworkinginfoodfacilities.Safetytrainingshouldincludebutisnotlimitedto:

•Facility-specificsafetytraining

•Thecompanyandfacilityspecificrespiratoryprotectionprogram

•Pesticidesafetyincluding

theproperunderstandingofalllabelsofproductstobeusedinthefoodfacility,properuse,anddisposalofproductsandcontainers

•Properstorageof

productsandequipment

•emergencyresponse

proceduresincaseofspills

•Safetyofotherpersonnelnearpestmanagementactivities

suchasfacilityemployeesandthegeneralpublic

•ladderuseand

transportationsafety

•Useoffallpreventionequipmentandlifts

•Slipandfallprevention

•Lockoutandtagoutsystems

•Shoesafety

•Personalprotectiveequipment

•Definitionofaccident

•Accidentandinjury

reportingrequirements

•Fumigationplan

(iffumigationistobeperformed)(Note:ingeneral,fumigationisnotcoveredbythesestandards)

•restrictedareasinfacility

•Confinedspaceentry

requirementsandtheirrecognition

•Hazardcommunication

Note:AnoptionalsafetymanualisavailableforsalethroughtheNPMAResourceCenterwhichaddressessafetyprogramcomplianceandwillprovideguidelinesfordevelopingasafetyprogram.Formoreinformationvisit.

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StandardSection1|Personnel

1.7MINIMUMTRAININGSTANDARDS

FORTECHNICIANS

Anytechnicianperformingpestmanagementservicesinfoodfacilitiesmustbetrained.Proofoftrainingmustbeavailabletothefoodfacilitycontact.

Thesestandardsrequirepesticidecertificationorregistrationincompliancewithlawandverifiabletrainingspecifictofoodfacilitypestmanagementincludinganexamregardlessofwhetheranexamforthestateorprovincehasbeenpassedforcertificationorregistrationoftechnicians.

TestingisconductedviatheinternetandisadministeredforanominalfeebyNPMA.ProceduresandverificationaretheresponsibilityofNPMA.

NPMAhasprovidedatestingsiteat.Aproctordesignatedbythe

companyisrequiredandthetestisclosedbook.Eachtechniciantobetestedmustestablishhis/herownaccountonthetestingsiteandmustselecthis/herownusernameandpassword.ThelogininformationisNOTthecompany’sNPMAmembershiplogin.

Therearefiftyrandomquestionsontheexamandtechniciansmustscore80%(40correct)orbettertopass.Technicianswhodonotpassmayretaketheexamatnoadditionalcost.

AnoptionalstudyguideisavailablethroughtheNPMAResourceCentertoprovide

educationonfoodfacilityworkandtohelppasstheexam.Notallquestionsaredirectlyfromthestudyguide.Thetestingsitedoesprovideadviceonhowtopreparefortheexamat.

PestManagementStandardsforFoodProcessing&HandlingFacilities9

Standard

StandardSection1|Personnel

1.8COMPLIANCEWITHFOODSAFETY

RULESCGMPS

Federalagencieshaveestablishedregulationstoincludebasicfoodsafety.PestmanagementprofessionalsshouldbefamiliarwiththefoodsafetyregulationsincludingtheCurrentGoodManufacturingPractices(CGMPs)andtheFoodSafetyModernizationAct(FSMA)orequivalentinothercountries.

AllpestmanagementprogramsmustcomplywithCGMPs.AlltechniciansperforminganytypeofworkinfoodfacilitiesmustbetrainedinrequirementsofCGMPsandfacilityimplementation.Also,facilitiesmayhaveadditionalfood-safetyrelatedrequirementsbeyondCGMPsand

techniciansmustbetrainedinfacilitypoliciesaswell.Writtenverificationoftrainingmustbeonfileinthefacilityandinthecompanyoffice.

Typicalfoodsafetyrequirementsforpersonnelinclude:

•Useofhairnets,beardguardsorotherhairrestraints

•Removalofjewelrysuchasrings,watchesandearrings

•Washingandsanitizinghandsandequipmentpriortoenteringfoodprocessingareas

•Useofsmocksordesignatedclothingwhichwillhelppreventthecontaminationoffoodorfoodcontactsurfaces

TheupdatedCGMPs,locatedinAppendixC,specifiesthatpestsmustnotbeallowedinanyareaofthefacility.Specifically,21C.F.R.§117.35states,“Effectivemeasuresmustbetakentoexcludepestsfromthemanufacturing,processing,packingandholdingareasandtoprotectagainstthecontaminationoffoodonthepremisesbypests.”Inordertoprotectclientsfromregulatoryviolations,thepestmanagementprogrammustbedesignedtoidentifyfoodsafetyrisks,andtakeeffectivemeasuresthroughdiligentpestproofing,monitoringandcontrol.Allstepsmustbewelldocumented.Theclient/pestmanagementprofessionalpartnershipbecomesevenmorecriticalinachievingpestpreventiongoals.Theprogramoutlinedinthesestandardsisdesignedtomeettheserequirements.

102016nationalPestManagementAssociation,Inc.

SECTION2

PEST

MANAGEMENTPLAN

PestManagementStandardsforFoodProcessing&HandlingFacilities

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StandardSection2|PestManagementPlan

122016NationalPestManagementAssociation,Inc.

StandardSection2|PestManagementPlan

2.1RODENTPROGRAM—EXTERIORPROPERTY

SURVEY

Priortodevelopingarodentmanagementprogramateachfacilitysite,athoroughinspectionmustbemade.Theexteriorpropertyofthepropertyshouldbeinspectedandthefollowingobservations(ataminimum)mustbeidentifiedanddocumentedusingadiagramand/ornotes:

•Areasofrodentinfestationbaseduponsightings,harborages,or

otherevidenceincludingallareasofthebuildingincludingroofs

•Areasoftheproperty

conducivetoinfestationsuchasclutteredareas,opentrash,standingwater,potentialor

confirmedburrowingareas

•Dumpsterswhicharenotonrigidcleanableareassuchasconcretepads

•Opendoorsorgapsin

buildingareaswhich

couldpermitrodententry

•Clutterordebris

underneathloadlevelers

•Dockareasthathaveclutterordebris

•Offloadingareaswithclutterordebris

•Tallgrassandvegetationonproperty,sidings,andadjacenttobuildings

•Perimeterareasofbuildings

havinglessthan24”ofclearanceandareasnothavinggravel

orothermaterialwhichwill

reducechancesofrodentactivity

•Neighboringproperties

whichmayhaveconditionsconducivetoinfestation

Asummaryofinfestationobservationsandpotentialinfestationmustbedocumentedandpresentedtothepestmanagementcontactofthefacility.

PestManagementStandard