Pest control within food premise is essential in maintaining hygienic practices free from contamination and the spread of disease. Pest infestations are the largest single cause of emergency closure and prosecution under food hygiene regulations.

Pest infestations cause endless problems such as non-compliance with Food Law, rendering food unfit, causing damage to premise structures and fitting, spreading disease as well as effecting business reputations.

Common pests found are: Rats and mice, cockroaches, flies, birds, ants, silverfish, insects and mites and psocids which are found in dried foods.

Control Measures

Implementing effective control measures are usually physical or chemical in the form of pest proofing or pesticides. It is highly important that staff are trained in pest control to ensure that the measures do not expose food to the risk of contamination.

Physical Measures

Physical control measures to prevent pest infestations include: fly insect'o'cutors, rodent traps and screen proofing. Insect'o'cutors should not be placed above a food preparation area as flies can cause physical contamination and drop into the food; nor is it a good idea to position it above a sink unit where clean utensils are placed. Pest proofing should be fitted to external doors and windows to prevent pest entry and doors closers fitted. Drainage systems must also be properly maintained.

Chemical Measures

Chemical control methods, pesticides, do not always kill pests immediately; so it is possible that pests can then crawl away into a dark and undisturbed area and die somewhere where they cannot be easily seen. Poisons that are used to control rodents and are utilised in food rooms must be used with extreme care by specialists, and safety implications must not be overlooked. A recurrent problem when using chemicals is the eventual resistance of pests to the chemical agents.

Effective control requires rapid identification. Environments that attract pests are usually warm, dry rooms with a food source and some shelter. If this environment is denied to them, it will reduce the survival rate of pests. However, despite all proofing precautions, pests will inevitably get into the building; for example, it is said that if a hole is found which is as small as a 2 pence piece, this is a sufficient size for a rat to get through.

Good housekeeping, correct storage of goods and the prevention of entry are essential for successful control of pests.

Contractors

Food businesses should have a pest control contract where they can rely on experts to do the job but this does not mean that managers are absolved of their responsibilities of keeping premises free from pests. Also, this does not mean this alone is a satisfactory measure.

Remember: Pests can be a source of disease, cause significant damage to premises, and contaminate food. All of these present a health risk to your customers, and potential loss to your business.