Pests carry bacteria and can contaminate food, packaging and equipment. A pest problem is a management problem. Food law requires premises to be kept free of pests, and pests are one of the quickest ways to a poor hygiene rating or a closure.
Common pests and what they leave behind
- Rats and mice: droppings, gnaw marks, grease marks along walls, nests of shredded paper, noises at night, damaged packaging.
- Cockroaches: live insects (often at night), egg cases, a musty smell, droppings like pepper in warm places behind equipment.
- Flies: they land on waste and then on food. Look for flies in food rooms and around bins, and for maggots.
- Stored-product insects (weevils, beetles, moths): in flour, grains, spices, dried fruit.
- Birds: droppings, nesting at roofs or loading bays. Wasps and ants are common in summer.
Prevent: stop them coming in
- Keep doors and windows closed, or fitted with fly screens that are in good repair. Keep door seals and brush strips intact.
- Proof the building: seal gaps around pipes and cables, repair holes in walls and floors, and cover air vents with mesh.
- Check deliveries for signs of pests. Reject any with live insects or damage.
- Do not keep cardboard longer than needed; remove outer packaging before bringing food into the kitchen where possible.
Prevent: stop them staying
- Keep everything clean: crumbs, spills and grease are food for pests. Clean under and behind equipment.
- Store food off the floor, in sealed containers, and rotate stock (first in, first out).
- Empty bins often, keep lids on, clean the bin area, and keep it away from the door.
- Remove clutter, since pests need places to hide.
- Control standing water and fix leaks.
Monitor
- Do a pest check as part of opening checks (droppings, damage, flies).
- Make all staff report any sign at once. Make it easy and blame-free.
- Use monitoring devices such as insect light units (fly killers), set away from open food, and bait stations if a contractor has put them in. Do not move or tamper with them.
- Keep a pest log: date, what was seen, where, and what was done.
Control and contractors
- Many businesses use a pest control contractor with regular visits. Check the contractor's qualifications and insurance, and ask for a site map of devices, a report after every visit and a plan.
- The contractor's visit is not the end of your duty. You must act on their advice (proofing, cleaning, storage).
- If you deal with the pests yourself, record what you used and where. Keep pesticides and baits away from food and use only products approved for the use. Poison must never be put where it could contaminate food.
- If you see evidence of an infestation, deal with it at once: protect and, if needed, discard food, call the contractor, clean and disinfect, and record it. A serious infestation may need you to close until it is cleared.
The pest-control record
An inspector will look for proof that you manage pests: the pest log, the contractor's reports and what you did with the advice. A neat log with a history of problems solved shows control. No record looks like no control.
Key points
- Prevent entry, prevent harbourage, monitor and respond.
- Every member of staff reports signs at once.
- A contractor helps, but the business remains responsible.
- Keep a pest log and act on advice.