Pest control

Pests include rats, mice, cockroaches, flies, ants and birds. They carry bacteria on their bodies and in their droppings, and they damage packaging. A food business must have procedures to keep pests under control.

Learn the signs. Rats and mice leave droppings, gnaw marks, grease or smear marks and small footprints in dust. Cockroaches leave eggs, egg cases, shed skins and droppings. Ants may leave small piles of sand or soil. Birds leave feathers, droppings and nests. Look out for damaged packaging, dead insects and unusual smells.

Keep pests out. Keep doors closed or screened. Report gaps around pipes and doors. Store food in sealed containers, off the floor. Clear up spills straight away. Do not leave food or dirty plates out when the business is closed. Remove waste promptly and check deliveries for signs of pests.

If you see any sign of pests, tell your supervisor at once. Do not lay bait or poison yourself. Leave this to a trained pest controller. Set aside any food the pests may have reached. Your supervisor will decide what must be thrown away, and surfaces will need to be cleaned and disinfected. If there is an active infestation, the business may need to close until the problem has been dealt with.

Imagine you open up in the morning and find droppings in the dry store. Do not just sweep them up. Tell your supervisor, and leave the stock where it is until it has been checked. Record what you found and what was done. Records of pest control visits form part of your food safety system.