The practices used to keep pests such as rodents, cockroaches and flies out of a food business and prevent them contaminating food.
The practices used to keep pests such as rodents, cockroaches and flies out of a food business and prevent them contaminating food. Pest control covers all the measures a food business takes to prevent pests such as rats, mice, cockroaches, flies, ants and birds from entering the premises and contaminating food or surfaces. Pests carry disease-causing micro-organisms, leave droppings, urine, hair and dead bodies, and can damage packaging and stock. Under Standard 3.2.2 a food business must take all practicable measures to prevent pests entering, and to eradicate and prevent the harbourage of pests on the premises. Effective pest control is mostly about prevention rather than reaction. It combines keeping pests out (proofing the building), removing what attracts them (food and shelter), and monitoring so any activity is spotted early. When pests are found, they must be controlled promptly and safely, without the control methods themselves contaminating food, for example by keeping baits and chemicals away from food and food contact surfaces. Australian food businesses proof their premises by sealing gaps around doors, walls and pipes, fitting fly screens and self-closing doors, and repairing holes. They remove attractants by storing food in sealed containers, cleaning up spills quickly, managing rubbish and grease, and keeping the site tidy inside and out. Many businesses keep a pest control program, often with a licensed pest controller who inspects regularly and places tamper-resistant bait stations away from food. Staff play a daily role by looking for signs of pests such as droppings, gnaw marks, egg cases or live insects, and reporting them so action can be taken. Records of pest inspections and treatments are commonly kept as part of the food safety program and are checked by environmental health officers. Importantly, insecticides and rodent baits must be used so they do not contaminate food, packaging or surfaces. A restaurant manager notices mouse droppings near the dry store one morning. She reports it, and the venue's licensed pest controller inspects, finds a gap where a pipe enters the wall, and seals it while placing tamper-resistant bait stations away from food. Staff move all dry goods into sealed containers and deep clean the area. Catching the signs early stops a minor issue from becoming an infestation that could shut the kitchen.
Frequently asked questions
What does the Food Standards Code require for pests?
Standard 3.2.2 requires food businesses to take all practicable measures to prevent pests entering the premises, and to eradicate and prevent the harbourage of pests on the premises and surrounding land under the business's control.
What are the most common food business pests in Australia?
Rodents such as rats and mice, cockroaches, flies, ants and stored-product insects, and sometimes birds. They spread micro-organisms and leave droppings, urine, hair and dead bodies that contaminate food and surfaces.
How can a business keep pests out?
Proof the building by sealing gaps, fitting fly screens and self-closing doors, and repairing damage; remove attractants by storing food sealed, cleaning spills, managing rubbish; and monitor regularly so activity is caught early.
Do I need a professional pest controller?
It is not always mandatory, but many businesses use a licensed pest controller for regular inspections and safe treatment. Whoever does it, control methods must not contaminate food, packaging or food contact surfaces.
What signs of pests should staff look for?
Droppings, urine stains, gnaw or gnawing marks, damaged packaging, cockroach egg cases, live or dead insects, nests and unusual smells. Report any signs promptly so the business can act before an infestation develops.
