Integrated Solutions For Food Service Establishments

Pest control starts with the design and construction of the building; the internal and external layout as well as construction materials. The design and construction in itself should prevent harbours of pests - deny access through doors, windows, vents, pipework, drains etc. and minimise the risk of access during business operations.

Rentokil Boecker® plans the actions needed to prevent a pest infestation, including physical, cultural and chemical methods and will provide recommendations to specify:

• Physical controls: maintenance of buildings to prevent access
• Cultural controls: change operating procedures to prevent infestations, specify the frequency of monitoring, responsible persons, monitoring activities, reassessment and document of activities 
• Sanitation controls: removal of food sources such as waste, spills and inappropriately stored food; removing harbourage
• Chemical controls: how to eliminate pests with safe and approved pesticides suitable for use around businesses storing, preparing and displaying fresh and packaged foods and where members of the public are present
• An inspection regime to detect the presence of pests as early as possible, around and in buildings, in fittings, equipment, stored and displayed products and incoming supplies;
• Training of personnel
• Document the control measures specified; to be made available for a review team and auditors/ inspectors

Implement the control measures that provide the most effective results and ensure safety:

• Appoint trained personnel to be responsible for each area of the control measures. This can include the appointment of internal or external experts for monitoring pests
• Assign adequate resources to implement the measures
• Implement the control measures and inspection regime according to plans
• Record actions and results in accordance with standards and legislative requirements

In the event of a pest outbreak, clear identification of the pest is essential to determine the most appropriate control methods and preventive actions needed to avoid re-infestation. 

• Pest species: different species of closely related pests have different behaviour and biology that will require tailored treatment for best results
• Origin: has the pest been introduced in delivered goods or gained entry due to structural defects, poor maintenance, poor hygiene, decaying goods etc?
• Potential damage: does it pose a food safety risk to fresh, prepared or packaged goods; can it damage equipment, fittings or building structure?
• Potential harbourage: conduct an inspection of the building and surroundings to identify harbourage places
• Quantity: estimating the number of pests will provide an indication not only of the extent of the problem but how long they have been established on the premises
• Conducive conditions: pests could be present due to supplier or transport issues, or environmental conditions which encourage or trigger pest infestations

Evaluate the effectiveness of the pest control programme, this can include:

• Examining pest control operations
• Reviewing operating procedures to reduce food sources, harbourage and contamination;
• Review preventive maintenance procedures
• Documentation of the review
• Recommend changes and improvements to the IPM™ programme
• Implement the recommended changes to the IPM™ programme