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
- dispose of out-of-date food
- 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.