As the latest buzzword for environmental friendliness, “green,” continues gaining momentum among consumers and industry, many bakeries are re-evaluating their entire operations in an effort to be more environmentally aware. Those that have implemented a program of Integrated Pest Management (IPM) have already taken a step in the right direction.

IPM consists of a balanced approach to pest management, using a variety of strategies from different areas of expertise. The “integrated” part of IPM means bakers actively participate in the process.

“For example, if significant maintenance work is required to eliminate a root cause, an action plan should be developed that would start with resolving the most urgent issues and by working down a ‘punch list’ that is prepared through the inspection process,” says Patrick Copps, board certified entomologist and technical services manager, Orkin Inc., Atlanta. In other words, instead of worrying about what might be too expensive, look at what can be done to address critical concerns, taking one step at a time.

The “management” part of IPM involves the systematic process of decision making by using tools, such as historical record keeping or documentation of past infestations, to monitor and control pest populations.

Although several different methods are available for pest removal, once a problem has been identified, the key aspect of any pest management program is keeping the pests out of the bakery or storage areas in the first place.

Preventive measures

IPM is a system of components consisting of preventive measures, monitoring, assessing the situation and taking the action that is most suitable for the problem at hand. Various types of controls can be instituted in the facility to prevent infestation. “For a bakery, this could include physical modifications, such as limiting the use of landscaping/irrigation near the building (harborage reduction); sealing openings that allow pest entry; treating and sealing cracks and crevices where flour residues could collect; or chilling storage rooms to help prevent the development of stored product pests,” Copps explains.

A bakery can attract a variety of pests because of its attractive finished products and raw materials, as well as its fermentation process with its CO₂ byproduct, notes James Sargent, Ph.D., director of technical support and regulatory compliance, Copesan Inc., — Specialists in Pest Solutions, Menomonee Falls, Wis. Any garbage or waste product must be taken away from the building as soon as possible. In addition, windows and doors must be kept shut, especially at night when pests are most active.

“Lights are a primary attraction, especially in the summer when it's warmer,” Sargent says. “Lights need to be turned on or off or reduced in some way to make the building less attractive. Sodium vapor lamps are less attractive to pests, but position is very important. Lights above doors are the number one things that attract pests to doorways and into bakeries. If you need outside lighting for the parking lot, have that light 30 ft. to 40 ft., or more, away from the building, so it's not attracting insects to the building.”

“If buildings need to be lit, they should be lit by shining a light at the building, not shining it from the building's structure,” adds Jon Bain, director of marketing, Copesan Inc.

Aside from ensuring the integrity of the building's structure, bakers must make sure raw materials are delivered free of infestation. Adequate monitoring of incoming raw materials is a proactive preventative measure.

A targeted solution

An effective monitoring program can help identify highly specific problem areas. Sargent recommends using electronic documentation. Accumulating historical trend reports can alert a bakery's staff to seasonal patterns or high-risk areas.

Once a problem has been identified, it is important to use the appropriate solution, so inappropriate strategies are not used over and over again. For instance, applying a material that targets a specific species is more environmentally friendly, and less costly than applying an insecticide from week to week that isn't specifically targeted toward the particular problem insect. Inappropriate strategies, such as routine fogging or fumigation treatments, will not solve specific infestation problems, are inefficient and waste resources, Sargent notes.