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Dealing with Pests

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You need to take practical steps to control pests in your premises. Infestations of pests in food premises need to be dealt with immediately otherwise you run the risk of immediate closure and prosecution. If you have problems with pests in your food premises contact us for advice on what you can do.

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How to reduce the risk of infestation

• Keep the inside and outside of the premises clean, tidy and rubbish free.
• Clean spills straight away.
• Store food off the floor and clear of walls.
• Check food regularly and remove damaged stock.
• Keep food in rodent-proof containers with lids.
• Check all deliveries of goods and food for infestation.
• Report any sightings of pests or pest damage immediately and so that a control programme can be started.

Rubbish disposal

Rubbish provides food and homes for insects and rodents.  Minimise this by:

• Using metal or plastic rubbish containers with tight-fitting lids for wet organic rubbish. They need to be kept in good condition and cleaned immediately after emptying.
• Using plastic liners in rubbish containers for easier cleaning.
• Using paper sacks for dry refuse, provided they are held in a suitable frame with a close fitting lid.
• Using a separate fly-proof refuse room to store containers before disposal if possible.
• Refrigerating meat and fish waste before disposal.
• Adequately paving, grading and draining outdoor areas to make thorough cleaning with a hose easier if this is where rubbish is stored.
• Emptying and cleaning grease traps and scale traps regularly to prevent smells and blocked drains.

Flies

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

• Fly screening all windows and doors where practical.
• Employing an approved pest control firm to treat ceilings, walls and around refuse storage areas.
• Ensuring rubbish is adequately sealed during storage and removed from the premises at least daily.
• Keeping food covered.Return to top

 

Rats and mice

Rodents cause considerable loss through damage, spoilage and contamination. Prevent rates and mice by:

• Sealing off gaps to prevent access.
• Keeping yard premises clean and tidy.
• Maintaining an effective rodent control programme.

Ants

Ants spoil food through their presence in food. Control them through bait stations.

Moths or weevils

Months or weevils destroy grains, flour and dried food products. Minimise their effects by:

• Cleaning up flour and other dry ingredient spills around the floor edges and behind equipment daily.
• Storing flour in a separate area.  This must be vacuumed, cleaned and checked weekly for moths.
• Keeping flour bags, other dry ingredients containers and bulk butter/lard containers sealed.
• Checking flour and other stock on a weekly basis.
• Emptying and washing all dry goods bins at least once a month.

Birds

Birds carry many diseases on their bodies and in droppings. Minimise the risk of bird damage by:

• Bird -proofing roosting and nesting areas.
• Removing rubbish.
• Preventing and discouraging entry - remind customers not to feed birds in outdoor areas.
• Cleaning and sterilising outdoor tables between customers and at the end of the day.Return to top

 

Cockroaches

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

Spraying

The use of insecticides in food rooms must be done carefully.  Insecticides are poisonous chemicals and must not get on or near food or food equipment.  Careless use of sprays often results in dead insects ending up in food.

Before spraying:

• Thoroughly clean premises.
• Stop all food preparation.
• Put all foods away in sealed containers.
• Pull out, as necessary, items and equipment to ensure that the operator has access to areas that attract cockroaches e.g. refrigerator motors and hot water cylinders.
• Make sure the floor is clear of containers or other items.

After spraying:

• Vacuum up all dead cockroaches, droppings, shells and egg cases.
• 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.Return to top