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 are responsible 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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