Pest Control and Hygiene in Food Safety

Risks Posed by Pests

Pests such as rats, mice, and insects can jeopardise food safety in several ways:

• They can transfer diseases.
• They may contaminate food directly.
• Larger pests can damage equipment and infrastructure.

Main Groups of Pests

There are three main groups of pests to be aware of:

• Rodents: Including rats and mice.
• Insects: Such as cockroaches, beetles, ants, and flies.
• Birds: Including pigeons or seagulls.

Preventing and Managing Pests

To prevent pests from impacting food safety, follow these guidelines:

• Install and maintain appropriate fly control systems.
• Regularly inspect for signs of pests like bodies, damage to food, or scratching noises.
• Report and resolve any pest problems immediately to avoid business closure.
• Exclude pests by sealing gaps with gnaw-resistant materials like cement or wire mesh.
• Keep doors and windows fitted with pest screens to prevent entry.
• Practice good housekeeping to eliminate food debris and reduce hiding places.

Hygiene Practices for Cockroach Control

For effective control of cockroaches, implement these hygiene practices:

• Store food in airtight containers.
• Immediately clean up food debris and waste.
• Fix leaks and reduce access to water sources.
• Remove clutter and seal crevices to eliminate hiding spots.
• Vacuum regularly and dispose of waste properly.

Dealing with Pest Infestations

If a pest infestation is detected, take immediate action:

• Temporarily close affected areas until the infestation is cleared.
• Contact a professional pest control contractor for assessment and treatment.
• Report the issue to the Environmental Health office for further assistance.
• Dispose of any contaminated food properly.
• Avoid closure by ensuring compliance with hygiene regulations.

Effective pest control and hygiene practices are crucial to maintaining food safety standards and preventing business disruptions.