The practices used to keep pests such as rodents, cockroaches and flies out of a food business and prevent them contaminating food.
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.
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.
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.
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.
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.