Pest Prevention

Pests are not just unpleasant — they are mobile carriers of pathogens and a serious regulatory violation.

• Rodents, cockroaches and flies carry pathogens such as Salmonella, Shigella and E. coli on their bodies and in their droppings.
• Pests contaminate food, packaging and food-contact surfaces, and damage stock by gnawing through containers.
• An active infestation can result in an immediate closure by the health authority.
• Effective control follows three principles: deny access, deny food and water, and work with a professional.

Pests are mostly nocturnal and hidden. You are far more likely to see their traces than the pests themselves.

• Common signs of pest activity include droppings, gnaw marks, and nesting materials in dry storage or behind equipment.
• Cockroaches: a strong oily or musty smell, dark pepper-like droppings, and egg cases (capsules) in warm, dark, moist places.
• Rodents: dark, shiny droppings, gnawed packaging and wiring, greasy rub marks along walls, and tracks in dust or flour.
• Flies: clusters around drains, garbage and door openings — often a sign of an unclean drain or an uncovered bin.
• Check deliveries, pallets and cardboard on arrival — cardboard is a common way pests enter the building.

Prevention is almost entirely maintenance and housekeeping. Remove what pests need and they have no reason to stay.

• Seal cracks, gaps, and openings in walls, floors, and around pipes to keep pests out (this is called exclusion).
• Keep doors and windows closed or screened, install air curtains and self-closing doors, and don't prop exterior doors open during deliveries.
• Store garbage in covered containers and remove it regularly — pests are drawn to food waste; keep outdoor dumpsters closed, clean and away from the building.
• Clean up spills and crumbs immediately, especially under and behind equipment, and fix leaks that provide water.
• Keep food in sealed containers 6 inches off the floor, break down and remove cardboard boxes promptly, and keep the exterior free of clutter and standing water.

Pesticides in a kitchen are a chemical hazard. Applying them is a licensed professional's job, never a food handler's.

• Report signs of pests to a manager immediately so a licensed pest control operator (PCO) can be called.
• Never apply pesticides yourself — improper use is a chemical contamination hazard and usually illegal in a food establishment.
• Before a treatment, remove or cover food, utensils and equipment, and clean and sanitize surfaces afterwards.
• Keep the PCO's service reports, treatment records and any pesticide SDS on file for inspectors.
• Work with the PCO on a written Integrated Pest Management (IPM) program that prioritizes prevention over chemicals.