Chapter: Operations and Documentation
Section: F.B.5 Pest Control
Sub-Section: N/A

Elements

The regulatory requirements contained in this guideline will be met when:

F.B.5 (01) There is a current, plant-specific written pest control program that contains effective procedures for minimizing the risk of contamination by pests in all areas of the premises. (Risk Ranking: Medium)

F.B.5 (02) The pest control program is implemented and performed in a way that minimizes the risk of contamination of the fish processing premises, equipment and utensils, fish products, ingredients, labelling materials and packaging materials, and there is no evidence of uncontrolled pests in the plant. (Risk Ranking: Critical)

F.B.5 (03) Pest control activities are recorded on the day that they are performed, the records accurately reflect the implementation of the pest control program, and records are legible, complete, in chronological order, readily accessible, and kept for at least one year. (Risk Ranking: Low)

Rationale

Pests are insects, rodents, birds, and other animals that are not intended for processing. Fish plants and premises can be a source of shelter or food for pests. Even in small numbers, the uncontrolled presence of pests is likely to lead to an infestation.

Uncontrolled pests in a plant pose a food safety risk because they may contaminate ingredients, fish products, packaging materials, labelling materials, food contact surfaces and equipment and/or processing areas.

Evidence of uncontrolled pests may include, but is not limited to:

  • gnaw marks
  • droppings
  • nests
  • dead or live sightings of rodents, birds, insects or non-food animals in any area of the plant.

Pest presence may also indicate that the fish plant is using an ineffective or non-compliant pest control program.

Written program

To control the entry of pests and minimize the risk of contamination by pests within a plant, operators must have a written pest control program. Operators must ensure that the pest control procedures are performed in a way that minimizes the risk of contamination of the fish processing premises, equipment, utensils, fish products, ingredients, and labeling materials and packaging materials.

The program should include, but is not limited to:

  • the employee(s) responsible for pest control activities and any noted deviations,
  • the name of the external pest control provider, if applicable,
  • schedules (frequency) for conducting pest control activities,
  • procedures that provide instructions that are specific to the activity and/or area,
  • all chemicals or pesticides used, including:
    • the concentration and directions for use according to manufacturers’ specifications
    • the location of use
    • the method and frequency of application
    • storage location and conditions
  • the locations and type of trap/bait stations used,
  • instructions to prevent cross-contamination and protect fish products during pest control activities,
  • the record-keeping practices and requirements.

For more information on chemical handling and storage requirements, including the workplace hazardous materials information system (WHMIS) and material safety data sheets (MSDS) requirements, refer to the “Handling and Storage” FPG.

Records

Written records must include the:

  • date the pest control procedure was performed,
  • type of procedure that was performed,
  • results of the procedure.

Written records must:

  • be made on the same day the activity is performed,
  • be readily accessible for at least one year,
  • accurately reflect the results of procedures (for example, by including all corrective actions taken),
  • be legible, complete and kept in chronological order.

Trends in pest activity should be considered, as persistent or increased findings may indicate uncontrolled pest activity.

Pest control procedures should be readily available to pest control staff, and should be reviewed and updated whenever there are changes to the procedures, the premises, chemicals, etc.

Regulatory references

Food Safety and Quality Act, 2001; O. Reg. 465/19 s. 39, 61

    1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that a written pest control program is developed, implemented and monitored and that the program,
      1. includes effective procedures to monitor and minimize the risk of contamination by pests; and
      2. is updated as needed.
    2. The operator shall ensure that the pest control procedures referred to in clause (1) (a) are performed in a way that minimizes the risk of contamination of the fish processing premises, equipment, utensils, fish products, ingredients, labelling materials and packaging materials.
    3. The operator shall ensure that on each day the pest control procedures referred to in clause (1) (a) are performed, a record is created that includes,
      1. the date the pest control procedure was performed;
      2. the type of procedure that was performed; and
      3. the results of the procedure.
    4. The operator shall ensure that every record created under subsection (3),
      1. is kept for at least one year from the date the record is created; and
      2. is readily accessible.
  1. Any records required to be created and stored under this Regulation must be legible, complete and kept in chronological order.