systems.Control measures can be dividedinto threemajorgroups: preventative
measures;chemical control;and physicalmeasures.
26.6.1 Preventative measures
Design of storagefacilities, goodhousekeeping and sanitation
Goodhousekeepingand sanitation are two of the mostimportantelements of
insect control. The first levelof preventionis designingstorage facilities that do
not havefalseceilings,porousinsulation,falsewalls,and numerouscracksand
crevices wheredust can collect and insects can be harboured.Everyaspectof a
dried product handling facilityneedsto be designedto keepdust and insects out.
Adequatedustcontrol systemsneedto be installed to keepall productdust
isolated to a sealeddustcollection systemthat has easyaccess and is easyto
clean. All equipment must be installed to facilitate inspection, cleaning,
maintenance, and insect control.
Pneumatic conveyingsystems and driedproduct-processingequipment must
be designedto be free of deadends and other deadaccumulationpoints.Access
doorsand portsneedto be strategically designedso that interiorprocess surfaces
can be inspectedand cleanedwithin the life cycle of the insect.
The plantor warehouse musthaveall attractantsto insects eliminated.The
entirefacilitymust be free of weedsor tall grass, all litterpicked up promptly,
no unusedequipment, lumber, pipesstoredoutsideunprotected and grounds
should slopeaway fromthe walland not containlow spots or areasthat permit
waterto stand. Refusemust be storedin insect-proof containersand such
containersmust be storedon a smooth concrete slab equippedwitha hoseand
cleaningstation,withthe entireslab discharged to a sanitarydrain.All openings
to the outside must be equipped with tightly closeddoors, all windows
containingscreens withno damage,and all cracksto the outsidecompletely
sealedoff. All vents,ducts,exhaustand air inlets must be examined to be certain
theyare effectivelysealed,screened,or closedoff to the ingress of insects. All
storagewithinthe plantand warehouse mustbe at least0.45 m fromwallsto
allow for inspection and to apply insect monitoring and control devices.
Columns and doorsthat intrudeinto the spacemustbe takeninto account and at
least 0.45 m left for access past a column or door.
Sanitation is critical to the control of insectsand to minimizeinfestation.
Periodiccleaningto prevent the accumulationof foodmaterials will reducethe
possibilitiesof infestation.In addition,equipmentand plant production storage
facilities needto be inspectedand cleanedat a frequency that is within the life
cycle of the targetinsect.A mastersanitation scheduleneedsto be developedto
assure that all areasassociatedwithprocessing equipmentand facilitiesget
cleaned.It is essential thatloose food or dustbe removed from ceilings,
overhead pipes,in cracksand crevices in wallsand floors and any otherareas
that willtrapdustand harbour insects. A driedproductoperationwithouta
detailed sanitation programwill become infestedand has no hopeof controlling
the infestation.Fumigation and othermeansof control can havea significant
418 Handbookof hygiene controlin the foodindustry