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Basic Requirements of a Food Safety Plan

Different Approaches to Pest Control

Exclusion and restriction (preventing access and denying harbourage)

Seal all gaps around fittings or in walls or floors

Keep the doors to the outside closed at all times
Fit windows open directly into food preparation areas with screens (with apertures of 2mm square or less) to keep insects out
Cover ventilation ducts and floor drains
Store and remove garbage properly and regularly. Keep garbage covered.
Inspect regularly (e.g. weekly) for sign of pests both outside and inside
Check incoming foods and supplies for sign of pests
Store food and supplies properly:
 

Cover them properly

  Store them at least 15cm/6 inches off the floor and 15cm/6 inches away from walls
  Store at low humidity
  Apply First-in-first-out system
Remove cartons, newspaper, etc. that may attract and harbour pests
Clean up spillages of food immediately
Keep toilets cleaned and sanitized
Keep garbage in sealed plastic bags and inside tightly covered refuse bins
Destruction
Use chemical, physical or biological means, e.g., rodent traps, where there are sign of pests
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.
Hire a professional pest control company if necessary.
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copyright logo | Important notices Last Revision Date : 30-12-2006