Basic Requirements of a Food Safety Plan

Different Approaches to Pest Control

	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 °V 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.