Fact Sheet FS1 Section 8 (Pest and Waste Control)

Fact Sheet 8: Pest and Waste Control

Important Points for Pest Control

  • Food might be contaminated by pests and become unsafe for eating. Pests include; mice and rats.
  • Control of pests and throwing out contaminated food can be costly for the business. 
  • Design and maintain the food premises so that pests cannot access any place where there is food or any place where they can nest or breed. 
  • Install screens on doors and windows that can be opened. 
  • Install pest exclusion strips on all doors. 
  • Make sure that the kitchens of premises with dining areas open to the street are insect and vermin proof. 
  • Strategically and safely position ultraviolet insect killers. (These should not be located above food preparation benches.) 
  • Label bait stations with the date of service and secure to the ground.
  • Ensure regular pest inspections. Consider hiring a licensed pest controller to visit the premises regularly. Licensed pest controllers have a responsibility to ensure their service is in compliance with legislative requirements and best practice guidelines for use of pesticide. If you hire a licensed pest controller, ask them for an inspection report. This report should give written results of each visit to the food business premises. 
  • If you receive a pest controller’s report, promptly treat any pest infestation, including maintenance work or cleaning. 
  • Protect food from possible contamination if chemicals are used for pest control. 
  • Do not permit live animals into the premises. The only exceptions to this are:
    • shellfish and fish intended for food
    • guide dogs, which must be permitted by law.

 

Important Points for Waste Control

Dispose of all food that:

  • has been served to a customer and not eaten
  • has been held in hot storage for longer than six hours
  • is known to be unsafe to consume
  • you suspect might have been contaminated by pests, dirt, dust or cleaning chemicals
  • you are required to dispose of under an order or as a result of a food recall.
  • Separate waste food from the foods to be used for human consumption.
Guidelines for waste disposal
  • Place waste disposal bins conveniently around the food preparation area.
  • Clearly label waste disposal bins to make them clearly distinguishable from food storage containers.
  • Regularly empty rubbish bins in food preparation areas to avoid over-filling or spillages.
  • Tie all bin liners before placing them in waste disposal storage.
  • Clean waste disposal bins in preparation areas on a daily basis and leave overnight to air dry.
  • Clearly identify the waste disposal storage area.
  • Regularly clean waste disposal storage containers and surrounding areas.
  • Ensure regular collection of waste from your premises.
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