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Basic Requirements of a Food Safety Plan

Different Approaches to Pest Control

Exclusion and restriction (preventing access and denying harbourage)

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Seal all gaps around fittings or in walls or floors
tick Keep the doors to the outside closed at all times
tick Fit windows open directly into food preparation areas with screens (with apertures of 2mm square or less) to keep insects out
tick Cover ventilation ducts and floor drains
tick Store and remove garbage properly and regularly. Keep garbage covered.
tick Inspect regularly (e.g. weekly) for sign of pests both outside and inside
tick Check incoming foods and supplies for sign of pests
tick Store food and supplies properly:
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Cover them properly
  tick Store them at least 15cm/6 inches off the floor and 15cm/6 inches away from walls
  tick Store at low humidity
  tick Apply First-in-first-out system
tick Remove cartons, newspaper, etc. that may attract and harbour pests
tick Clean up spillages of food immediately
tick Keep toilets cleaned and sanitized
tick Keep garbage in sealed plastic bags and inside tightly covered refuse bins

Destruction

tick Use chemical, physical or biological means, e.g., rodent traps, where there are sign of pests
tick Use a zapper or insecticutor to capture and kill flying insects. Ensure zappers are not above or within 3 metres of a food preparation or storage area. Avoid spraying insecticide over food preparation surfaces.
tick Hire a professional pest control company if necessary.