Pesticides in food plants

Could you please tell me the characters of pesticides used in food sections at Carrefour and in food processing plants in general? 

What commercial names are available? and what method of use?

Any help or thoughts!

The general rule of thumb is ZERO pesticides within the facility. Some are nut based, which can pose an allergen issue and none to my knowledge are approved for use with the exception of a couple of sprays that are applied prior to sanitation, left to sit then sanitation is completed (they have a residual effect) and they are few and very far between

www.epa.gov/safepestcontrol/food-and-pesticides

http://publications....3-2-5-1999E.pdf

npmapestworld.org/default/assets/File/2016%20Pest%20Management%20Standards%20for%20Food%20Processing-Electronic.pdf

The best pest control in any location is doors/windows that are tightly sealed and self closing. You want to deter as many pest as possible so you don't have a pest problem inside

Yes keep away from pesticides in any process area.  We try to even limit spraying around the exterior of the plant. If you have a small pest issue in the plant my recommendation is to use your plant cleaning chemicals, a chlorine based chemical really does the trick here.  But remember that you want to keep it away from your production flow.  We have an issue in the spring and fall with the man doors and the crawlies trying to get in.  We will give the doors a spray and once dead we will rinse the floors down. 

:silly:

Dear Ahmed,

As mentioned here above, there are less and less pesticides used in the branch. A lot of companies have already banned them.

You can find the advantages of a pesticide free approach in the link below:

https://qualitic4u.c...e-free-methods/

Kind regards,

Gerard Heerkens