Aspects to consider in an IPM program according to the BRC standard

FAO points out that consumers around the world have the right to receive safe, high-quality food, which is the basis of a nutritious diet. This approach not only protects the well-being of consumers, but also helps agricultural producers access markets and consequently economic development, in addition to contributing to poverty reduction. Food safety, understood as the absence, or safe and acceptable levels, of hazards in foods that may harm the health of consumers, includes each stage of the food chain, from production to harvest, processing, storage, distribution, to preparation and consumption.

According to figures from the FAO portal http: //www. fao. org/food-safety/en/ Every year, the impact of unhealthy food causes production losses of around US$95 billion in low- and middle-income economies as well as more than 600 million people getting sick, with 420,000 dying each year, as a result of consuming food contaminated with bacteria, viruses, parasites, toxins and chemicals. In the search for guaranteed foods, food standards emerge, aimed at ensuring that consumers can trust in their safety, quality and authenticity. FAO and WHO established the Codex Alimentarius Commission in 1963 under the Joint FAO/WHO Food Standards Programme. It is the most important international reference point for food standards. Likewise, the Global Food Safety Initiative (GFSI) emerged as a result of the food alarms that occurred in the early 2000s. This initiative has recognized several international food safety standards such as the BRC global food safety standard, currently with more than 18,000 certified facilities in more than 120 countries. The BRC standard specifies the safety, quality and performance criteria that must be applied in an organization dedicated to food manufacturing in order to

comply with their obligations to respect legislation and consumer protection. It bases its action on two key elements, the commitment of the company's management team and a HACCP system (Hazard Analysis and Critical Control Points). The approach to pest management is predominantly preventive, seeking to anticipate any infestation that puts the safety of products at risk. Point 4.14 broadly describes the Pest Management requirements that must be implemented. In all cases, documenting and systematizing the findings and efforts is essential to have evidence of the preventive and corrective actions carried out. All actions must be carried out by personnel with skills and experience

in the implementation of integrated pest management programs. Notification of sightings and other signs of the presence of pests must be communicated by any employee of the company. From a preventive perspective, the greatest effort should be focused on limiting pest access to the facilities, as well as the provision of the resources they require to survive, reproduce and proliferate. The implementation of the concept of sanitary or hygienic design and maintenance is of vital importance since it contributes to guaranteeing food safety. The design is aimed at having airtight infrastructure to limit the entry of pests and easy sanitation to avoid contamination of products and offering food, water and shelter for pests, as well as eliminating other sources of attraction such as light. Maintenance seeks to ensure that the facilities are preserved over time in the same conditions as they were at the beginning. Various studies have revealed the low attraction of warm LED light to insects with positive phototaxis, consequently, the use of this type of luminaire should be considered in the operation of productive and other surrounding areas. The use of air curtains in accordance with the characteristics indicated in the NSF/ANSI standard 37 and other physical barriers such as rodexit-type weather stripping (www. rodexit. com), sealing pastes with polystyrene beads (www. pelgar. co. uk/product/ rodent-stop/) should be the first line of defense that

reduce the risk of pest entry. Faced with the violation of infrastructure, the use of non-toxic control elements such as UV-A light traps to capture flying insects (www. arod.com.mx/categoria-producto/insectos-voladores/), as well as other non-toxic products such as sticky traps for synanthropic insects and rodents (www.

and poisoning of collaborators due to exposure to pesticides, it is necessary to use products with proven effectiveness, as well as toxicological and environmental safety. In that order of ideas, products such as Provecta, an innovative non-toxic product with physical-mechanical action (www.icbpharma.com/products/provecta/) as well as Aqua Kontrol 30-30 (www.pestweb.com/products/b3747f757c/aq). Finally, a recognized expert, at least once a year, must carry out a documented and exhaustive study of the integrated urban pest management program that has been implemented in order to identify opportunities for improvement. This should include a documentary review, as well as a thorough inspection to identify conditions that

THE IMPLEMENTATION OF THE CONCEPT OF SANITARY OR HYGIENIC DESIGN AND MAINTENANCE IS OF VITAL IMPORTANCE WHEN IT CONTRIBUTES TO GUARANTEE THE SAFETY OF FOOD. belllabs.com/bell-labs/product/us/pest-control/ trapper-glue-boards), bump traps (www.belllabs. com/bell-labs/product/us/pest-control/trapper-t-rex) and trapping cages for synanthropic rodents. Assessing the risk of chemical contamination

ua-masterline-kontrol-30-30), a pyrethroid synergized with piperonyl butoxide, which eliminates even pests resistant to conventional pyrethroids, low odor, short re-entry time and very high performance should be privileged in the chemical pest control program.

favor the presence of pests such as failures in the infrastructure that constitute access routes, deficiencies in sanitation that represent the provision of resources necessary for survival such as food, water and shelter and, if applicable, characterize infestations.