No matter how small or large a food business is, it is a priority to protect the food from pests and hazardous microorganisms in general. Not only is it the best course of action to take, but it’s also legally mandated.

Food Safety Practices and General Requirements

There are plenty of pests that can end up endangering food safety, such as:

• Ants
• Cockroaches
• Mice or rats
• Worms

And so on and so forth. Chances are they will also end up carrying dangerous diseases that can affect the health not just of whoever eats the infected food but even people who handle it.

Under Chapter 3 of the Food Standards Code, Standard 3.2.2 clearly shows that preventing pest problems isn’t just a strong suggestion; it’s the law. Pests should be barred from entering or living within food premises or get eradicated from both premises and food transportation vehicles.

Pest Management Plans Must Be Solid

Having a plan to manage pests versus food is one thing. Since there’s human health and safety involved, this has to be particularly thorough. Make sure coverage involves:

• Areas that must be inspected
• Frequency of inspections and treatments
• Inspected areas that have to be treated
• Locations of pest control devices
• Types of pests involved
• Treatments that you will use
• Whereabouts of pesticides

You should note that the pest control devices and pesticides, in particular, shouldn’t just be strewn about anywhere. They should be away from possible contact with food or surfaces that come in contact with food. A good rule of thumb is to have a site map with pesticides and devices alike. 

Make sure that the pesticides in question are approved for use in premises involving food. Safety and expiry information on said pesticides must be looked into and taken note of.

Read on for tips on ideal pest management where food is involved:

• Avoid placing uncovered food anywhere near pest control devices
• Enclose food preparation areas
• Ensure food and waste are kept in sealed containers
• Make sure there aren’t any cracks, gaps, or holes in ceilings, floors, and the walls
• Install weather strips at the door’s base
• Keep food premises as clean and tidy as possible
• Keep the doors closed when they’re not in use
• Make the most of mesh screens around the home (doors, windows, and other openings)
• Make sure food transport vehicles are well-maintained and regularly cleaned out
• Open-front food businesses should have a small server opening that can close and open
• Provide air curtains, double doors, or self-closing doors at door entries
• Remove rubbish on a regular basis
• Store and display food protectively: behind protective guards, enclosed display cabinets, fridges, and under covers
• Use pest repellent and trap devices.
• When preparing in open areas, have low-risk foods only.

Conclusion

Pests are incredibly stressful to deal with on several levels, but especially so when food is involved. There are many hazardous microorganisms that endanger human health, which pests will likely end up carrying. Pests to worry about include ants and cockroaches; the management plans need to be solid. Coverage should include areas that must be inspected, the location of pest control devices, and treatments that will be used.

In need of safe pest control in Sydney? Reach out to Clean and Green Pest! We eliminate common pests around homes and workplaces alike, including rodents, ants, termites, and more.