Pest management and waste

Pests include rats, mice, cockroaches, flies, ants, stored-product insects and birds. They carry harmful bacteria and contaminate food with droppings, urine, hair and bodies. The law requires adequate procedures to control pests and to stop domestic animals getting into areas where food is handled.

Pest management has three lines of defence. First, keep pests out. Keep the building in good repair. Seal gaps around pipes, fit mesh over air vents, keep drain covers in place, and use insect screens on windows that open. Keep outside doors closed. Second, give pests nothing to eat or hide in. Clean up spills, store food off the floor and away from walls, use rodent-proof containers and remove waste often. Check deliveries for pest damage. Third, look for signs of pests.

Train staff to spot and report the signs. These include droppings, smear marks, gnawed packaging, insect egg cases and dead insects. Make it easy to report them, without blame.

Many businesses use a pest control contractor. The contract should cover checks for all pests, monitoring of proofing and removal of any infestation. The contractor should offer emergency cover and leave a written report after each visit. Read each report and act on what it recommends. Keep reports with your food safety records, because they are part of your evidence. Only trained people should use bait. Do not place electric fly killers above food, and keep them clean and maintained.

If you find signs of pests, act at once. Protect or throw away any food that may be affected. Call your contractor. Find out how the pests got in and close the route. Clean and disinfect the affected area. Record what you found and what you did. If there is a serious infestation, stop using the affected area. Do not wait for the next routine visit. An officer can close a business if an infestation creates an imminent risk to health.

Waste must be removed from food rooms as quickly as possible. Keep it in sealable containers that are solid, in good condition and easy to clean and disinfect. Store waste in an area that is clean and free of pests, away from food preparation and storage where possible. Clean and disinfect the bins regularly.

Use a registered waste carrier. Cooking oil must be kept separate and collected by a registered carrier. Never pour it down a drain, because it causes blockages that attract pests.

Rules on sorting food waste vary by nation, so check with your council or waste carrier. In England, businesses with 10 or more full-time equivalent staff must already separate food waste, and smaller businesses must do so after 31 March 2027. Animal by-product rules may also apply if you throw away more than 20 kg of meat, fish, dairy or eggs a week.