The presence of pests in food production and preparation areas has always been unacceptable. Yet while the pest managementindustry has seen many advances in monitoring and baiting techniques in the past 30 years, some of the practices in the food industry have not kept up with these new techniques. Concerns for the environment and the requirements by regulators for improved practices in the industry have meant that new methods to control pests have had to be devised.

The presence of pests in any food handling premises is unacceptable.

The risks posed by pests include:

icon  The spread of disease – pathogens are transferred from the gut or external surface of the pest
icon  Damage to property<
icon  Contamination of work surfaces and foodstuffs
icon  Adverse public opinion and loss of reputationKitchen-Restaurant-Pest-Control

  • Prosecution and closure
  • Poor staff relations

 

The objective of the Pest Management Programme should be to prevent, as far as practicable, the introduction of pests onto the site and to reduce the conditions that may encourage their presence.