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Pest Management

Pest management program:

1. Pest management activities in food service establishments shall be done by a specialized pest control company, the contract of the pest control company shall be valid, and a copy is available.
2. An effective pest management program for the exterior and interior of the establishment should be available and implemented.
3. The program should be developed based on a thorough inspection visit by the specialist to identify any existing or recurrent pest problem. The pest control program shall include:

a) The name of the pest management company.

b) The name of the person at the establishment assigned responsibility for pest control.

c) Programs for rodents, crawling, walking and flying pests.

d) Programs for the management of birds and animals (where relevant)

e) A list of chemicals used, the concentration, the location where applied, method and frequency of application.

f) A map of trap locations, baits and traps (inside/outside) and insect killers (inside) in appropriate numbers and strategic placement.

g) Records of the type and frequency of inspection to verify the effectiveness of the program. (e.g., surveillance, response to pest infestation, corrective action visit)

h) Records of the cause and steps taken to control of any existing or recurrent problem.

Pest management equipment:

1. Pest management equipment (e.g., bait stations, insect killers, curtains, rodent traps) shall be operating correctly, properly maintained and sited appropriately to reduce the risk of contamination by pests, of raw materials, ingredients, finished products and surfaces.
2. The preference for fly control is Glue Board type units. Electric Fly Killers may be used, they shall be located away from exposed product and away from entry point not to attract insect inside the building and located at the adequate height.
3. Insect killers light bulbs shall be maintained at a frequency to function properly
4. Dead pests and insects shall be frequently removed ensuring no possible contact with food.
5. The presence and numbers of dead pests should be monitored to aid in the detection of an infestation or an increase in endemic pests (such as flying insects).
6. The air curtain at the receiving area shall be used efficiently to avoid the entry of insects and its size shall be suitable for the door size. It is preferable to use the bait in block form, instead of the pellets, granules, and powders, to prevent the pests from transporting the bait and contaminating food.
7. Poisonous rodenticides shall not be used in food processing or storage areas to prevent possible contact with food, packaging material, or equipment.
8. Application of pesticides should not be carried during operation.
9. Pesticides shall be approved and used in accordance with labels or applicable laws.
10. Pesticides shall be kept in secure storage outside the food service establishment, with access being limited to authorized personnel.

Presence or evidence of pests, birds and animals:

Conduct visual inspection of the establishment to ensure that:

1. The food establishment shall be free of pests, i.e.:
2. Live insects, rodents, and other animals are not found in the food establishment and in the food transport vehicles.
3. There is no signs or evidence of pest activity in the food establishment and in the food transport vehicle e.g., Bait aren’t taken, no damage of food containers, no rodent/bird feces, dead animals, webbing, smells, no stored product pests (moths, weevils) …
4. The food establishment shall be free of birds and animals, except for:
   1. Fish in aquarium in some establishments like restaurants.
5. The conditions that allow pests entry and habitation shall be controlled

Documents and records:

The following documents and records should be available on site, updated according to procedures completed on time, dated, verified and signed by the assigned personnel:

1. Record of pest control activities, e.g., pesticide used, method and location of application, Results of the inspection (finding in traps, location of infestation) and the corrective action taken.
2. A copy of a valid contract between the food service establishment and the pest control company
3. A map of trap location or bait station.

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• Food Safety Code of practice for Food Services

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