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It seems like stating the obvious to say that pests and food outlets don’t mix, but many businesses are jeopardised by infestations that can quickly become extensive and dangerous. As with any food safety measure, the pest control process needs to be managed and checked on a regular basis in order to ensure its efficacy.

Members of staff should always remain vigilant to the signs of a potential infestation (droppings, larvae etc.), but those in a supervisory capacity should also arrange regular and thorough checks of the premises and food preparation areas. The results of these checks should be recorded so that they can be consulted at any time and produced easily in the event of an inspection.

In addition to regular checks, it is important to think about where potential infestations could come from: this means checking deliveries for evidence of insect or animal contamination (and refusing them if any signs are found) and ensuring that the risks of infestation from outside are minimised. Bins should be kept firmly closed and vegetation removed from the immediate vicinity of the kitchens.

The CIEH Level 4 Food Safety Training is designed to inform those in the food industry of the potential risks, as well as equipping them with the skills needed to develop, implement and monitor an effective pest control programme.