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Food Safety Audit Scheme Quick Reference GuideAIB - American Institute BRC Global Standardsof Bakingfor FoodFSSC 22000 - FoodSafety SystemCertificationNPMA - National PestManagementAssociationPest-monitoring programsshall include the placing ofdetectors and traps in keylocations to identify pestactivity.NSF-Cook & ThurberPrimus GFSBased on history andassessment of potential forinfestation (recommendeddevices placed along exteriorwall inspection aisle, whitepaint 18 inches wide). In theabsence of historical data,initial spacing of 20 to 40 feet.Trap locations should berecommended by the PCObased on potential access andknowledge of pest habits.20 to 40 feet around interiorperimeter of all walls. Musthave traps inside coolers at coldstorage and cooler operations.Cold rooms at packing houseand processors recommendedbut left to auditor's discretionto review risk.Devices should be placed oneither side of doors that leadto the exteriorExterior opening doorwaysWithin 6 feet of all doorsmust have traps on both sides leading to exterior.of the interior side of thedoorway.Device SpacingIn the absence of anAppropriately locatedassessment monitoring devicesare placed at intervals of 20 to40 feet along exterior walls.Based on the detailed facilitysurvey, interior monitoringdevices are placed in sensitiveareas towards the interior ofthe facility.DoorsBoth sides of doors that opento the exterior of the facility.Service FrequencyAt least weekly or as otherwise Determined by riskdefined in the IPM programassessmentbased on the detailed facilityassessment.The detectors and traps shallbe inspected at a frequencyintended to identify new pestactivity. The results ofinspections shall be analyzedto identify trends.Weekly unless otherwiseWeekly, unless a documentedagreed upon with therisk assessment is used withcustomer based on company's supporting trend data.evaluationInstalled according to labelCorrectly sited andrequirements. Inspected on a operational.defined frequency. Documenttypes and quantities of insectsfound.Pest management programsshall be documented and shallidentify target pests, andaddress plans, methods,schedules, control proceduresand, where necessary, trainingrequirements.Not specified.Not specified.Maintained in good condition. External doors, windows orventilation openings shall bedesigned to minimize thepotential for entry of pests.May 2020Mérieux NutrSciencesCertification LLCSQF - Safe Quality FoodYUM BrandsThe spacing is at consistentDescribed in facilities documentintervals (typically 20-40ft., but pest management plan.based upon risk) around theinterior perimeter of thebuilding area and aroundinterior perimeter of any walledin dry food storage, packagingor cooler areas. Inside of anyexterior wall and cooler walls.Devices must also be used indry storage areas, coolers,locker rooms, and break areas.Food service facility: Devices arelocated in such a manner as tonot contaminate product,packaging materials orequipment. Must be placed toachieve maximum efficiency.Packaging facility: 25 ft intervalsaround interior perimeterstorage; Packaging andDistribution: Inside facility, onlytraps, not glue boards 6 ft ofexit/entry doorsMechanical stations should bewithin 10 ft. of both sides ofdoors leading to the exterior,including dock doors.All external windows, ventilationopenings, doors and otheropenings shall be effectivelysealed when close and proofedagainst dust, insects and otherpests.Devices are located in such amanner as to not conatiminateproduct, packaging materials orequipment. Must be placed toachieve maximum efficiency.Twice per month.Risk based; described in facility's Minimum of monthlydocumented pest management inspections, and more frequentplan.as necessary depending on riskfactorsPheromones and traps may be Need based upon assessment. Not specifiedused as part of management Weekly inspection.and monitoring programsbased on need.Pheromone traps may be usedin some facilities. They shouldbe placed on the pest controlmap, be monitored monthlyand changed frequently. Thesedevices may be removed duringnon- insect seasons, and shouldnot be stored near product orpackaging materials.Shall be located so as not toNot specified but generallypresent a contamination risk to based on need/activity.the product, packagingcontainers or processingequipment.Based on area of plant,regulations and customerpolicy.Not specified but allows for low Not specifiedvoltage and high voltage (glueboard or electrocuting style,respectively)If used, snap traps should beplaced inside a trap box andshould not use allergincontaining baits (e.g peanutbutter) Any snap traps insidestations should be checked atleast weekly and checksrecordedPheromonesInsect Light TrapsTypesNot specified.Not specified.Electrocuting or glue board,glue board preferredInsect light traps that useelectric grate are not allowed ifthey create a risk.

Food Safety Audit Scheme Quick Reference GuideFSSC 22000 - FoodSafety SystemCertificationAIB - American Institute BRC Global Standardsof Bakingfor FoodPlacementInsect light traps, when used,are installed farther than 10 ftor 3 m from food contactsurfaces, exposed products,packaging, and raw materials inprocessing or storage areas.Avoid danger of insects beingexpelled from a fly-killingextermination devicecontaminating the product.Pest-monitoring programsshall include the placing ofdetectors and traps in keylocations to identify pestactivity.NPMA - National PestManagementAssociationAccording to ManufacturersInstructions, maximize capturewithout interfering withoperations, being visible,attracting insects to open foodNSF-Cook & ThurberInsect Light Traps shall besuitably located and notlocated over, adjacent to orwithin 8 feet of food or foodsurfacesMay 2020Primus GFS10 feet from food contactsurface, food or equipment.Not located above dock doors.Distances do not apply inhallways where product is onlymoving through.Insect light traps are installed ina way that does not attractinsects to the facility or openfood.Service FrequencyWeekly basis during activeDetermined by riskseason and monthly basisassessmentduring colder seasons or asdictated by climate and activityrates.Bulbs (lamps)Changed at least annually atthe beginning of the activeseason or based onmanufacturersrecommendation. Shatterresistant lights are used orotherwise explained in thefacility's Glass, Brittle Plastics,and Ceramics Program.DocumentationMapsContractsFacility Contact PersonFrequency of ServiceThe detectors and traps shall Based on findings & season,be inspected at a frequencyweekly recommendedintended to identify new pestactivity. The results ofinspections shall be analyzedto identify trends.Ensure glass bulbs areNot specified.protected, and included in thesite glass list.Weekly, unless a documented Monthlyrisk assessment is used withsupporting trend data.Mérieux NutrSciencesCertification LLCPlacement must be accordingto manufacturer instructionsand comply with applicableregulations. High voltage ILTsshould be at least 10 ft. fromcovered/protected products orpackaging and at least 30 ft.from exposed product,packaging, or equipment. Lowvoltage ILTs must not be abovecovered/protected or exposedproduct, packaging orequipment.YUM BrandsSQF - Safe Quality FoodLocated so as not to present acontamination risk to theproduct, packaging, containersor processing equipment.Devices are located in such amanner as to not contaminateproduct, packaging materials orequipment. Must be placed toachieve maximum efficiency.Devices must be cleaned andDescribed in facilities documentmaintained on a scheduledpest conrol programbasis. Findings and seasonalrequirements dictate inspectionfrequency.Minimum of monthlyinspections, and more frequentas necessary depending on riskfactorsManufacturers specifications, Not specified.in absence annuallyChanged annuallyChanged annually and shatterprotection must be in placeNot specifiedChanged at least annually.All devices mapped, numbered An up-to-date site map of alland recorded. Record of when pest control devices shall bedevices serviced and/ormaintained.checked. All records may bekept electronically, but storedin a secure area.All devices on map, clearlyidentified and numbered. Themap should be dated.Current, map showing all pestcontrol devices (internal andexternal). Map should beupdated annually.Risk-based identificaiton of thelocation number and type ofequipment and resultantvalidated pest managementplan.Schematic map is current anddatedA current and accurate siteAn up-to-date plan of the fullmap that lists the locations of site, identifying pest controlall monitoring devices used for devices and their locations,target pests is on file.identification of the baitsand/or monitoring devices onTemporary placement of anysite.pest monitoring devices forshort-term monitoring is alsomapped. Device checks aredocumented according to thefrequency defined by the IPMA map of detectors and trapsshall be maintained. Detectorsand traps shall be designedand located so as to preventpotential contamination ofmaterials, products orfacilities.The defined scope of serviceincludes IPM contact personboth for the facility and thecontractorNot specified.12.2 Pest control programmes yesThe establishment shall have anominated person to managepest control activities and/ordeal with appointed expertcontractors.V6 (1.6 d).An adequatlyNotrained facility or facilityemployee shall be responsibleto ensure that all correctiveactions resulting from pestcontrol inspections arecompleted and documented.Corrective actions shall becompleted as required as aresult of pest controlinspection.Designated pest controlyes, scope must correlate withoperator (internal or an outside pest management plan.service)NoYes, trained IPM personnelconduct an assessment of thefacility at least annually.yesYesPCO service must be incompliance with the contractand pest management policy.There must be an establishedyes, scope must correlate withschedule or frequency ofpest management plan.service for the management ofthe pest control program.Minimum of monthlyinspections, and more frequentas necessary depending on riskfactorsyesyes

Food Safety Audit Scheme Quick Reference GuideFSSC 22000 - FoodSafety SystemCertificationAIB - American Institute BRC Global Standardsof Bakingfor FoodNPMA - National PestManagementAssociationNSF-Cook & ThurberMay 2020Primus GFSMérieux NutrSciencesCertification LLCYUM BrandsSQF - Safe Quality FoodService DescriptionDescription of contracted scopeof services and how they will becompleted. A clearly definedscope of service details allapplicable pest managementactivities and responsbilitiesand dreves as the foudnationfor an effective IPM program.Clearly define and reflectactivities on the site. Clearlydefined responsibilities for sitemanagement and contractor.Frequency of inspectionsdetermined by risk analysis.Pest management programs Yesshall be documented and shallidentify target pests, andaddress plans, methods,schedules, control proceduresand, where necessary, trainingrequirements. Programs shallinclude a list of chemicalswhich are approved for use inspecified areas of theestablishmentWritten procedures required.Scope, types of pests andfrequency of visitsService reports, at thefrequency described in thecontract or in the program,must be up-to-date andavailable for review. They mustshow the service performed,types and amounts of chemicalsused, EPA or other applicableregulatory registrationnumbers, the location treated,targeted pests, signs of activityand applicable follow-upactions. Trends in activity mustbe assessed by the PCO or plantto identify areas ofimprovement in the pestcontrol program.Term of ContractYesYesYesYesNoNoThe program can be in the form Identified in contract serviceof a contract or a writtenproviders. Shall have a fullinternal program.description of the service to beprovided and detail relevanttraining requirements of allcontract personnel.NoEmergency CallProceduresNotifyof changes tomaterials or serviceApproved Materials ListYes, (when, why, whom to call) NoYesYesNoNoNoNoNoYesNoYesYesNoNoNoYesYesList of approved chemicals,prior to use.An approved list of chemicals, One is requiredavailability of SDS andspecifications, confirmation ofsuitability for use in a foodprocessing environment,labeling and/or identificationof containers of chemicals atall times, designated storagearea with restricted access toauthorised personnel, use bytrained personel only.YesSDS for all chemicals must beon file.Not specifiedMust have list of approvedpesticides and documentationis current for SDS informationand sample labels.One is required with validateddocumentation (labels, SDS's,techincal sheets)Pesticides in use must bedocumented and approved foruse by the relevant authority.Safety Data Sheets (SDS) andproduct labels are available forall chemicals used.LicensesCopy of certification orregistration document for eachperson who performs pestmanagement services in thefacility, as required byregulation. Pest managementcompany license. Current copyof certificate of insurance.All personnel at the site(employees and contractors)would be expected to havetraining, certification andlicencing required for theirresponsibilities.Company License, PCOcertification(s) and liabilityinsurance must be on file.Should be licensedCurrent business license,Licensed and approved by theinsurance, certification inrelevant local authorityaccordance with staterequirements for all personswho are applying chemicals forpest control at the facility.Licensed and approved PestManagement ProfessionalTrainingTrained (minimum IPM andPest Biology State Certification)in the proper and safe use ofpest management materials bydocumented training. Evidenceof training is on file or availableelectronically. Verified GMPtraining.Standard requires competent Training and qualifiedpest control organisation - an operators.important aspect ofcompetency is thetraining/qualification theyhave receivedLicenses for PCO sufficient.Evidence of training if licensesnot required.Pest control operators arecurrent with their requiredcertifications and training,Proof of the requiredcertifications are available tothe site contact.Trained and qualified operators.In countries withoutcertificaiton must demonstrateformal and ongoing training.Licensed and approved by the Copy of appropriate licenserelevant local authority.and certificate kept at plantAnnual training offered byPMP for Plant PersonnelDescribe methods andresponsibility for thedevelopment, implementationand maintenance of the pestmanagement program. Identifythe pest, outline methods toeliminate pests when found.Validate tactics and verifyeffectivenessTrained and qualified operators.Outline the methods used tomake staff aware of the baitcontrol program and themeasures they take when theycome into contact with a baitstation; Outline therequirements for staffawareness in the use of pest andvermin control chemicals andSupplier will have a documentedpest control program includingtypes of pests beingcontrolled/monitored, thenumber and placement of traps,and how all traps, bait stations,blue boards and light traps, etc.shall be labelled with date ofinspection. Must have in-depthannual assessment

Food Safety Audit Scheme Quick Reference GuideAIB - American Institute BRC Global Standardsof Bakingfor FoodFSSC 22000 - FoodSafety SystemCertificationNPMA - National PestManagementAssociationPrimus GFSMérieux NutrSciencesCertification LLCSQF - Safe Quality FoodYUM BrandsTrend ReportsAccurate and complete servicerecords. Pest-sighting log orreporting system requiredincluding: date, time, type ofpest observed, action takenand name of reportingpersonnel.Detailed records ofinspections, pest proofing andhygiene recommendationsand actions taken shall bemaintained.Records of pesticide use shallbe maintained to show thetype, quantity andconcentrations used; where,when and how applied, andthe target pest.Corrective ActionsDocumented for identifiedissues.It shall be the responsibility ofthe site to ensure that all ofthe relevant recommendationsmade by its contractor or inhouse expert are carried out ina timely manner. Thecompletion of correctiveactions shall be demonstratedby documented evidence thatminimize the risk of productcontamination.Lot NumbersAs required by regulation.Not specifiedReviewsAnnual assessment of thefacility to provide evaluation ofIPM program. Review of thepest-sighting log at least eachquarter to identify trends ofpest activity. Corrective actionsfor identified issues are appliedand documented as complete;annual assessment result,current levels of pest activitiesbaseConsolidatedon the servicerecords. canAIBStandardsResults of trends shall beThe results of inspections shall Monthly Survey, NPMA Sample Not specifiedassessed on a regular basis but be analyzed to identify trends. Risk Assessment, Annually fullas a minimum in the event ofreviewan infestation or annually.This review shall include catchanalysis from trapping devicesto identify problem areas.be accessed athttp://www.aibonline.org/BRC Standards can beaccessed for at:www.brcbookshop.comFSSC 22000 standards can beaccessed at:www.fssc22000.comJan. 2017Issue 8; Feb. 2019Based on in ISOOct. 201622000:2018, section8. Details, section 12for pest controlVersion 6; April 2020 V3.1 May 2019Jan. 2018edition 8.1; took effect Not specified ; allJuly 2019standards based onfood service facilityunless otherwisespecifiedJan. 2020April 2020Mar. 2020April 2020Jan. 2020WebsiteScheme Effective DateScheme Reviewed Date Mar. 2020YesNSF-Cook & ThurberMay 2020Activity and services must betracked.YesTrends in activity must beassessed by the PCO or plant toidentify areas of improvementin the pest controlprogram.Signs of activity aretracked and trended to identifyareas of improvement.The pest prevention programshall reocrd pest sightings andtrend the frequency of pestactivity to target pesticideapplications.Eradication measures shall be All corrective actionsput in place immediately after documentedevidence of infestation isreported.The results of inspections shallbe analyzed to identify trends.Deficiencies must beaddressed by the PCO ormanagement with correctiveaction and documentedCorrective actions required onservice reports. If actionsrequire client action, the clientneeds to acknowledge issue.Service reports are completewith all information, availablefor review, meet thecontract/program requirementsand show the corrective actionsbeing taken for pest activityreported.Root cause analysis isconducted and correctiveactions implemented for trendsthat are significant.Actions taken if pests areAll corrective actions arepresent, identification of rootdocumentedcause, document and implementcorrective actions.Required.V6 (1.6 e) Record on aNot specifiedpesticide usage log the usageof chemicals and pest agents,including name, amount, lotcodes, relevant regulatoryregistration or approvalinformation, location(s) whereapplied, the date, and purposefor use.Not specifiedNot specifiedNot SpecifiedNot specifiedNot specifiedAnnual review of program.Service reports inclue ascheduled follow-up based onpest activity.The PrimusGFS GMP can beaccessed ww.merieuxnutriscienc The SQF standards can bees.com/us/services/food-safety- accessed pectionsNot specifiedNPMA standards are free forNPMA deraladvocacy/public-health/foodsafety/April 2020NSF Standards can be /food-safetyquality/packaging/packagingauditsMay 2020Trend analysis are on file for alltypes of pest t.com/auditing/supplier-audits/yum-fsa/May 2020DISCLAIMER: This is a reference guide ONLY. Users are required to verify compliance with the above listed audit standards independently.

Food Safety Audit Scheme Quick Reference Guide May 2020 AIB - American Institute of Baking BRC Global Standards for Food FSSC 22000 - Food Safety System Certification NPMA - National Pest Management Association NSF-Cook & Thurber Primus GFS Mérieux NutrSciences Certification LLC SQF - Safe Quality