Standard Operating Procedure

Pest Control

Policy: Efforts will be made to ensure that pests are controlled in the foodservice department, including the use of a licensed pest control operator (PCO).

Procedure: Employees will use an integrated pest management (IPM) program using the following steps:

Deny access to pests

1. Use reputable suppliers for all deliveries.
2. Check all deliveries before they enter the foodservice operation.
3. Refuse shipments that have signs of pest infestation.
4. Keep all exterior openings closed tightly. Check doors for proper fit as part of the regular cleaning schedule.
5. Report any signs of pests to the foodservice manager.
6. Report any openings, cracks, broken seals, or other opportunities for pest infestation to the foodservice manager.

Deny pests food, water, and a hiding or nesting place

1. Dispose of garbage quickly and correctly. Keep garbage containers clean, in good condition, and tightly covered in all areas (indoor and outdoor). Clean up spills around garbage containers immediately. Wash, rinse, and sanitize containers regularly.
2. Store recyclables in clean, pest-proof containers away from the building.
3. Store all food and supplies as quickly as possible.
• Keep all food and supplies at least six inches off the floor and six inches away from walls.
• Refrigerate foods such as powdered milk, cocoa, and nuts after opening. These foods attract insects, but most insects become inactive at temperatures below 41ºF.
4. Use FIFO (First In, First Out) inventory rotation, so pests do not have time to settle into these products and breed.
5. Wet towels and mop heads should be taken to the laundry area at the end of each shift to minimize the risk of infestation by pests.
6. Clean and sanitize the facility thoroughly and regularly. Careful cleaning eliminates the food supply, destroys insect eggs, and reduces the number of places pests can take shelter.


Pest Control, continued

Use and Storage of Pesticides

The PCO should decide if and when pesticides should be used in the facility. PCOs are trained to determine the best pesticide for each pest, and how and where to apply it. The PCO should store and dispose of all pesticides used in the facility.
If any pesticides are stored, follow these guidelines:

1. Keep pesticides in their original containers.
2. Store pesticides in locked cabinets away from food-storage and food-preparation areas.
3. Store aerosol or pressurized spray cans in a cool place. Exposure to temperatures higher than 120ºF could cause them to explode.
4. Check local regulations before disposing of pesticides. Many are considered hazardous waste.
5. Dispose of empty containers according to manufacturers’ directions and local regulations.
6. Keep a copy of the corresponding Material Safety Data Sheets (MSDS) on the premises.

The foodservice manager will:

1. Supervise daily cleaning routines.
2. Monitor completion of all cleaning tasks daily against the master cleaning schedule.
3. Review and change the master cleaning schedule every time there is a change in menu, procedures, or equipment.
4. Request employee input in the program during staff meetings.
5. Conduct routine inspections of the facility.
6. Review infestation and control issues with PCO. Take necessary steps to control and/or eliminate pests.
7. Follow up with staff’s observations and PCO as necessary.
8. File PCO / IPM records with HACCP records.