Food premises

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Food safety

Pest control and maintenance

You need to take practical steps to control pests in your premises. You may be closed down and prosecuted if you don't. If you have problems with pests in your food premises, contact us for advice on what you can do.

Pests contaminate food with harmful bacteria and also cause serious damage to stock and the structure of the premises. Regular visual checks must be conducted on a weekly basis for any damaged stock, droppings, dead insects and egg cases. Remember that most pests are active during the night so you are unlikely to see live insects or rodents during the day.

It is important that food is stored off the floor and slightly away from the wall to enable these checks to be conducted.

Use this template to record tell-tale signs of pests in the premises and what remedial action will be taken:

Pest control record (46kb) PDF

To view PDFs download Acrobat Reader from the Adobe website. Further help on how to view PDFs.

Cockroaches

Cockroaches carry diseases that can be transferred to food or customers. If there are cockroaches in your premises, the services of a reputable pest control company must be employed. Make sure you follow the instructions of the pest control operator before and after spraying.

Before spraying

thoroughly clean premises
stop all food preparation
put all foodstuffs away in sealed containers
pull out items and equipment, as necessary, to ensure that the operator has access to areas that attract cockroaches, eg refrigerators motors and hot water cylinders.

After spraying and before starting food preparation

vacuum up all dead cockroaches, droppings, shells and egg cases. After spraying, continue to check problem areas daily for evidence of dead or alive cockroaches
repeat the process approximately one month later as egg cases can be resistant to spray
thoroughly ventilate the premises (open windows).

Ants

Ants spoil food through their presence and their odour. Control them through bait stations.

Flies

Flies carry a host of diseases on their bodies and in their saliva. Stop attracting or allowing flies to enter your premises by

flyscreening all windows and doors where practical
when fitting an electronic fly killing device, always follow the manufactors advice and avoid placing them directly over food preparation areas
employing an approved pest control firm to treat ceilings, walls and around refuse storage areas
ensuring refuse is adequately sealed during storage and by removing refuse from the premises at least daily
keeping food covered.

Moths or weevils

Moths or weevils destroy grains, flour and dried food products.

clean up flour and other dried ingredient spills around the floor edges and behind equipment daily.
a separate compartment for dry goods storage is required. This must be vacuumed, cleaned weekly and checked for evidence of moths
keep flour bags, and other dry ingredients' containers and bulk butter/lard containers sealed
check flour and other stock rotation on a weekly basis
all dry goods bins must be emptied and washed at least once a month.

Birds

Birds carry many diseases on their bodies and in their droppings

bird proof roosting and nesting areas
remove waste material
prevent entry.

Rodents

Rodents cause considerable loss through damage, spoilage and contamination.

prevent rodents from gaining access by sealing off gaps
keep yard areas clean and tidy
maintain an effective control programme or contract a reputable pest management service provider
remember poison is still a food source that attracts rodents. Using poison alone as a preventative measure is not recommended when there is no activity to eradicate.