To eliminate all pests from food production and storage facilities.

To reduce the risk of pest contamination in food products.

To ensure that food products are free from pests and their contaminants.

To comply with regulatory requirements for food safety.

Exclusion

Monitoring

Chemical control

Good sanitation practices

To prevent pests from entering food production and storage facilities.

To monitor pest activity and populations.

To eliminate pests that have already infested a facility.

To reduce the risk of food contamination by pests.

Regularly inspecting food products for signs of pest infestation.

Using sticky traps to monitor pest activity.

Applying chemical pesticides to eliminate pests.

Sealing cracks and gaps in building structures to prevent pest entry.

To identify and assess pest infestations in food production and storage facilities.

To implement preventive measures to exclude pests from entering the facility.

To apply chemical treatments to eliminate pests.

To ensure compliance with regulatory requirements for food safety.

Physical barriers such as screens and seals.

Chemical pesticides.

Sticky traps.

Good sanitation practices.

Eliminating all pests from food production and storage facilities.

Reducing the risk of pest contamination in food products.

Implementing preventive measures to exclude pests.

Monitoring pest activity and populations.

Regularly inspecting food products for signs of pest infestation.

Using sticky traps to monitor pest activity.

Applying chemical pesticides to eliminate pests.

Implementing good sanitation practices.

To prevent pests from entering food production and storage facilities.

To monitor pest activity and populations.

To eliminate pests that have already infested a facility.

To reduce the risk of food contamination by pests.

Regularly inspecting food products for signs of pest infestation.

Using sticky traps to monitor pest activity.

Applying chemical pesticides to eliminate pests.

Storing food products in tightly sealed containers.

To document pest infestations and control measures taken.

To monitor pest activity and populations.

To implement preventive measures to exclude pests.

To ensure compliance with regulatory requirements for food safety.

Reduced risk of pest contamination in food products.

Improved food quality and safety.

Increased production costs.

Enhanced compliance with regulatory requirements.

To ensure that food handlers and pest control operators are knowledgeable about IPM practices.

To monitor pest activity and populations.

To implement preventive measures to exclude pests.

To comply with regulatory requirements for food safety.

Prevention.

Monitoring.

Targeted pest management.

Reliance on chemical pesticides.

To completely eliminate all pests from food production and storage facilities.

To reduce the risk of pest contamination in food products to acceptable levels.

To ensure that food products are free from pests and their contaminants.

To comply with regulatory requirements for food safety.