Home > Prevention and Control of Pest Infestation in Food Industries

Food establishments should have high standards of hygiene and repair to avoid pest infestation. Proofing measures should be adopted to prevent the entry of pests. Proper protection of food and disposal of waste is required to remove their food source.

Prevention of Entry of Pests:

Particular attention should be given to the followings in the prevention and control of pests in food establishment:

• Any holes or crevices in ceilings, walls and floors should be sealed by cement or metal plates
• Threshold clearance of doors should be lowered to not more than 6 mm and metal kicking plates should be affixed at the lower edges of doors and door-frames to prevent entry of rats and mice
• Windows, ventilation openings and doors should be installed with mesh screens of (16 mesh to 25.4 mm (16 mesh to 1 inch). Doors / screen doors should be self-closing and kept closed at all times
• Any missing or damaged gratings of drains should be installed or replaced immediately

Elimination of Harbourage for Pests:

• False ceilings should be avoided in food preparation or storage areas as far as possible
• Any defects on walls, floors, ceilings, woodwork and all other parts of the structure should be promptly repaired.
• Unused articles or equipment should not be stored in food establishment. If storage is unavoidable, they should be moved regularly to eliminate harbourage of pests.

Elimination of Food Sources to Pests:

• All foods as well as condiments should be covered and stored properly in sealed containers
• Floors of food establishment should be kept clean and free from food remnants, especially overnight Preparing food or cleaning utensils is strictly prohibited in the yard or the rear / side lanes.
• Refuse should be stored in refuse containers with well-fitting covers. Refuse bags should be tied up before disposal to prevent spilling and attraction of pests. They should be cleared at least once a day, preferably every night to avoid leaving refuse overnight.

Eradication of Pests:

• Pest control devices should be designed and located to effectively control the presence of pests in a food establishment. Insect control devices designed to trap insects by adhesive or devices that may expel the insects or insect fragments should be installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. To be effective, insect traps (sticky pads or similar devices) should be changed regularly or when loaded with insects.
• Electric Fly Killers (EFKs) equipped with catch trays can be used to eliminate flying insects in food establishment. The EFK should be placed at least 1.5m (preferably 4.5 – 6 M) away from a food handling area. Only low wall or ceiling mounted type EFKs should be used, and EFKs should not be directly above food preparation or storage areas.
• Pest control activities shall be done by specialist pest control agencies licensed and approved by the concerned Department to operate in Dubai. They shall use approved chemicals and methods. The food establishment has the primary responsibility to ensure that a competent person carries out the pest control operation in the establishment
• Rodenticides and insecticides should be applied in such a manner as not to contaminate foods – they should not be applied while food production / preparation is taking place, and all open foods should be well covered and protected.
• Establishment specially restaurant operating 24 hours should use physical control method to prevent chemical contamination during treatment.
• In the event of pest infestation, any contaminated equipment, utensils, clothing and food contact surfaces should be thoroughly cleaned and disinfected. Any food that has been contaminated by pests or pest control chemicals should be disposed off.

Monitoring and Detection of Pests:

• Food establishment shall place robust and tamper-resistant traps appropriate for the target pest in key locations in order to identify pest activity.
• A map of traps shall be maintained.
• Traps shall be placed in a way that prevent potential contamination of materials, products or facilities.
• Food establishment shall monitor these traps on regular basis to identify new pest activity.

Keeping of Records:

• Management of food establishment shall use the Food watch platform for managing all documentation and recording of data linked to pest management.
• Data relevant to contracting of the supplier, visit reports, and details of corrective and preventive actions must be maintained on Food watch.

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