With the signing of the Food Safety Modernization Act in 2011, food storage facility managers were asked to shift their mindset from reactive to preventive measures. In terms of pest control, this means that facilities must now focus efforts on preventing pests from accessing facilities and contaminating food products.
The previous standard, in place since the late 1950s, was the Hazard Analysis and Critical Control Points (HACCP) approach. These standards were valuable in that they created procedures for responding to threats in any part of the food supply system. The new standard, called the Hazard Analysis and Risk-Based Preventive Controls (HARPC), takes this one step further.