What Food Safety Auditors Want

Editor’s Note: This story first appeared in PCT Canada’s Summer 2021 Edition.

Providing pest management services in a food-processing facility is essential to maintaining a safe food supply. Far more than trap checking, it’s a role that requires proactive problem solving, tenacity and a deep understanding for how one’s actions impact safety standards.

To be successful, it also requires working in partnership with third-party auditors, who verify that food-processing facilities are following food safety standards.

Auditors need specific documentation, support and compliance from pest management professionals in order to appraise a client’s operation.

To learn how to make this partnership stronger, we asked for input from Beau Bridwell, an Associate Certified Entomologist and food safety professional, formerly at AIB International, which sets food safety and quality standards.

Before we start, can you share details about your background in pest management?

I began my pest control career in 2008 and held multiple positions in the industry — including technician, business development manager and regional manager — before becoming a food safety auditor. I primarily provided services in support of food-manufacturing facilities, including food safety pest management, foggings and fumigations. I am currently licensed in multiple southeastern states in general pest and fumigation. I have also been an Associate Certified Entomologist since 2018 and am a current member of Pi Chi Omega, a fraternal organization dedicated to furthering the science of pest control.

Where should pest professionals focus their efforts in food-manufacturing facilities?

Each facility offers its own unique challenges, so it’s important to learn and understand the pest vulnerabilities and external pressures within that facility. By understanding these, pest professionals will know what pest issues may develop and what types of pest-related failures may occur. For example, if the facility is storing grain, they should also be monitoring for stored product pests. They will need to identify what types of pests are associated with the grain they store and whether they are using the correct type of monitoring device, such as pheromones. Understanding and addressing these possible pest threats will support a proactive pest management program.

How can pest professionals better serve these facilities?

Pest professionals need to be more than what I call a “checknician.” In a food-manufacturing facility, their job should involve more than just checking traps. Just because there are no hits in the pest-monitoring devices along the wall, they can’t assume there are no problems in the facility. It is important that they get off the wall and get into where the pests may live, which is where the sanitation issues are. By knowing the layout of the facility and educating themselves on where the possible vulnerabilities may exist, pest professionals can improve the service they’re providing customers.

What are the biggest challenges food safety experts face when conducting audits in food-processing facilities?

In relation to Integrated Pest Management (IPM), I see more issues with pest professionals not understanding the audit standards and the documentation required. Another challenge I see is that pest professionals do not always educate themselves on pesticides that can and cannot be used within a food manufacturing facility. I have seen insecticide that was clearly labeled “Do not use as a fogging agent” being used as a fogging agent. I have seen pheromone traps with rodenticide residue on them hanging next to a bread production line because a pest professional used a rodenticide bucket to carry products and equipment into the facility. These issues pose significant challenges when the priority for all of us is food safety.

What practical steps can pest professionals take to help make the auditor’s job easier?

When a pest professional understands the audit standards that a facility is being audited to, it makes everyone’s job easier, because they will do their job with those standards in mind. If a pest company is using an online logbook, then they should teach the customer how to use this platform so it can be referenced during the audit. Pest professionals should always have complete and organized documentation of their work, making it easier for them and the customer to review and understand the work that’s been done. Also, all pest monitoring devices should be clean and properly maintained prior to the inspection.

How important is the partnership between pest professional, auditor and facility manager when it comes to food safety?

To have a successful IPM program, pest professionals must have a partnership with the facility and its personnel. Having a great partnership could be the difference between passing and failing a food safety audit. If you’re not on the same page as the facility and the auditor, this could lead to an IPM program failure. Pest professionals and facility management should share the goal of having a successful IPM program.

How can pest professionals improve the partnership with food plant personnel and auditors?

To improve the partnership with personnel at the facility, pest professionals need to better understand what facility management and auditors expect from IPM. It’s also important for pest professionals to demonstrate their commitment to the facility by asking questions and educating themselves so they can make good recommendations.

There is no bad question when it comes to food safety.

Plant personnel and auditors want to be on the same page with you. The more pest professionals know and understand, the stronger their relationships will be with customers and auditors. This also helps with customer retention and establishing a good reputation with auditors.

Any other suggestions you have that can help PMPs better understand the needs and challenges of food- processing facilities and auditors?

Too often, some pest issues are not reported to the facility point of contact. Pest professionals must make themselves approachable so facility personnel can come to them with questions or input. It’s important to remember that facility personnel are your eyes and ears when you’re not on site. A good relationship with personnel could be the difference between catching a problem before it starts and an infestation. It’s also important to build relationships with auditors. We are all working toward the goal of ensuring food safety. And anytime you can improve your knowledge of food safety, you will be more successful working in food-manufacturing facilities.

The author is a frequent contributor to PCT.