Pest Control

What are the most common food pests in commercial kitchens?

• AWasps and bees, which are attracted in through open windows
• BSpiders, butterflies and other harmless insects that come in from the garden
• CCockroaches, rodents, flies, and stored product insects✓
• DBirds nesting in the roof space above the kitchen

Answer: Common food pests: Cockroaches (carry pathogens), rodents (faeces contaminate food), flies (vomit/faeces), beetles, moths (stored products). All pose serious health risks.

What are signs of cockroach infestation?

• ASeeing live insects in daylight, as cockroaches rest at night
• BFine gnaw marks along wooden doors and skirting boards
• CWebbing spun across the corners of the storage shelves
• DDroppings (pepper-like), egg casings, musty smell, damage to food packaging✓

Answer: Signs: Small black droppings, tan/brown egg casings (oothecae), musty odour, damage to food/packaging, oily smears. Cockroaches are nocturnal; presence indicates infestation.

What are signs of rodent infestation?

• ASpider webs in the corners of the store room, and nowhere else in the building
• BDroppings, gnaw marks, grease marks along walls, nesting material, strong odour✓
• CLive beetles and weevils moving in the stored flour
• DTiny flying insects hovering around the fruit and the waste bins

Answer: Signs: Pellet droppings (6-8mm), gnaw marks on food/packaging, grease smears on walls (from body oils), shredded nesting material, musty smell, rub marks in corners.

What is the primary pest control method used in professional kitchens?

• ACats
• BDIY traps only
• CContracted professional pest control service using integrated pest management (IPM)✓
• DSpraying pesticide around the kitchen perimeter each week, which the kitchen team can do themselves

Answer: Professional pest control via licensed contractor is standard. They use Integrated Pest Management (IPM): prevention, monitoring (traps, inspections), targeted treatment, record-keeping.

What is 'Integrated Pest Management' (IPM)?

• ATrapping all pests
• BMonthly spraying
• CUsing chemicals only, applied on a fixed monthly cycle whether or not any pests have been seen
• DMonitoring, prevention, physical control, chemical control only when necessary, documentation✓

Answer: IPM is a holistic approach: (1) Prevention (seal gaps, remove food sources), (2) Monitoring (traps, inspections), (3) Physical control (traps, exclusion), (4) Chemical control (last resort), (5) Documentation.

How should pest monitoring traps be positioned in a kitchen?

• AAlong walls, in corners, near entry points, in storage areas - following pest movement patterns✓
• BDoor frames only
• CRandomly throughout
• DNext to the food preparation areas and on the work surfaces, so that staff can see them easily during service

Answer: Traps placed where pests travel: perimeter walls, corners, under doors, storage areas, drains. NOT in food prep areas or on food contact surfaces. Document locations and check frequency.

How should areas where pests may be found be managed in a kitchen?

• APut poison bait down everywhere in the kitchen, including under the preparation benches
• BSeal cracks/gaps, remove food sources, eliminate water sources, maintain hygiene✓
• CAccept pest presence
• DClose kitchen

Answer: Pest prevention: (1) Seal cracks, gaps, holes, and pipe openings, (2) Remove food sources (crumbs, grease), (3) Fix leaks (water source), (4) Good housekeeping, (5) Proper storage (sealed containers).

What should be done if a pest infestation is discovered?

• AIgnore it and hope it clears by itself, since pests usually move on once the food is put away properly
• BClose kitchen for 6 months
• CUse any chemicals available
• DCall professional pest control, isolate or discard affected food, document findings✓

Answer: Action: (1) Contact professional pest control immediately, (2) Isolate or discard affected food, (3) Document the infestation (location, extent, type) and the action taken, (4) Review the food safety impact. Inform the local authority only if unsafe food has been placed on the market.

What record-keeping is required for pest control?

• ADocumentation is left entirely to the pest control contractor, which keeps its own file
• BA single annual report from the contractor, and nothing else needs to be kept
• CContractor reports, trap locations/checks, dates, actions taken, findings✓
• DThe invoices from the contractor, filed with the accounts

Answer: Records must document: contractor name, visit dates, findings, actions taken, trap locations, pesticides applied, results. Keep records for a period that covers the shelf life of the food and shows due diligence (Article 5(2)(g), Regulation 852/2004). Enforcers review these for due diligence.

How often should a pest control contract include inspections?

• AQuarterly for every food business, whatever the risk rating of the premises
• BOnce every two years, unless pests are actually seen
• CInspections are optional, as they are not a legal requirement for food premises
• DMonthly or more frequently for high-risk premises (restaurants, hospitals)✓

Answer: High-risk food businesses (restaurants, catering, hospitals) typically have monthly or bi-weekly inspections. Low-risk premises may have quarterly visits. Frequency in contract depends on risk.

What health hazards do pests pose in food businesses?

• APurely a cosmetic problem
• BThey upset customers who see them but carry no real health risk, so they are dealt with after the lunch service
• CMinor annoyance
• DCarry pathogens in faeces/saliva, contaminate food, transmit diseases, alert enforcement to poor hygiene✓

Answer: Health hazards: Cockroaches carry Salmonella, E. coli; rodents carry Leptospirosis, Hantavirus; flies transmit Campylobacter, Shigella. Pest evidence is serious food safety violation.

What should be kept away from stored food to prevent pest access?

• AOnly pest traps and bait boxes, placed around the outside of the store
• BStore food in sealed, pest-proof containers at least 15cm above floor, away from walls✓
• CPests can get into any container, whatever it is made of
• DKeep it in its original delivery cardboard

Answer: Keep food in airtight, sealed containers at least 15cm off the floor and away from walls to reduce pest access. Plastic or metal containers suit best; dry goods left in original packaging are vulnerable.

What is the responsibility of a food business operator regarding pest control?

• AReport any pests seen to customers at the point of sale so that they can decide whether to buy the food
• BOnly use chemicals
• CImplement IPM, contract with professional service, maintain records, monitor, document findings✓
• DA matter for the contractor alone

Answer: Operator responsibility: (1) Implement pest control measures, (2) Contract professional service, (3) Conduct regular inspections/monitoring, (4) Document findings, (5) Take corrective action immediately.

How should a suspected pest infestation be reported?

• ATell customers
• BImmediately notify pest control and management, isolate affected food, and record the action✓
• CWait a week to see whether it gets worse before telling anyone, so that time is not wasted on a false alarm
• DPost on social media

Answer: Report immediately to: (1) Professional pest control (emergency call), (2) Internal management, then (3) isolate or discard affected food and record the action. Inform the local authority only if unsafe food has been placed on the market.