18 CRAFTBUTCHER l MARCH 2018 SAFE PEST CONTROL


Hazards from pests include: • Contamination of food by droppings, urine, eggs/ larvae, insect carcases, feathers and nesting materials


• Bacterial contamination of food as well as work surfaces and equipment • Damage to property


RICHARD STEVENSON, TECHNICAL MANAGER Delivering advice to Members


I OFTEN get asked about pest control and if it is necessary, as EHOs sometimes suggest, to employ a contractor. In reply I oſten refer to the Federation’s award winning Premier Advice produced in conjunction with Horsham District Council. Te chapter on pest control


is reproduced below. As you will see it is straight forward and butcher friendly. Don’t forget if you are


in Primary Authority and following this advice your local authority cannot insist on you doing anything different. Te presence of pests


in any food premises is unacceptable. Tey are a serious hazard and risk to health. Common pests include:


rats and mice, flies and other flying insects, cockroaches, ants, birds and beetles/ weevils/maggots. Serious infestations


can lead to forced closure and prosecution from Environmental Health. Tis can cause bad publicity and loss of reputation.


What the Law Says: • Te layout, design, construction, siting and size of premises are to permit good food hygiene practises, including protection against contamination and, in particular, pest control


• Adequate procedures are to be in place to control pests


WHAT THIS MEANS IN PRACTICE: 1. Prevent, as far as practicable, the introduction of pests into the premises. Prevention is better than cure.


• Keep the fabric of the building in good repair and condition.


• Seal all holes, gaps and spaces as far as practicable. Air bricks and ventilation panels can sometimes provide access and mesh covers should be considered in these circumstances.


• Fit drain covers. • Consider fly screens where windows and doors are leſt open for ventilation.


• Fit electronic fly killers. Change bulbs regularly in May each year in accordance with manufacturer’s instructions and do not site above food preparation or storage areas.


• Keep external areas clean, tidy and weed free. Ensure refuse bins have tight fitting and secure lids. Refuse in


MEMBERS ADVICE


plastic sacks attracts foxes and cats.


2. Reduce conditions that may encourage their presence. Deny harbourage and access to food and water.


• Keep all loose food or potential food in sealed containers.


• Control water sources. Check tanks, cisterns, pipework and drainage etc for access and leaks


• Good housekeeping. Keep premises clean, tidy and disinfected and don’t allow waste build up.


3. Regular checks • Look for damage to building structure that may allow pest entrance


• Encourage all staff to be vigilant and be on the lookout for pests, droppings, feathers, gnaw marks, smears, dead insects etc.


• Train staff to recognise the signs.


4. Prompt eradication of any pests discovered. • Followed by cleaning, disinfection and destruction of any affected or suspect food. Take care to ensure your own safety, do not physically touch any bodies or droppings, use gloves or plastic bags to pick up


• With serious infestations it may be beneficial and ultimately more economical to employ a specialist pest control contractor.


• If you have large, old or complicated premises or a history of pest infestation in the area it may be worth considering a regular pest control contract.


• Ensure baits and insecticides are suitable and stored and used correctly.


5. Management • Proprietor or manager to carry out a regular (at least weekly) formal inspection.


• Keep a record. (See form in Section 21, “Useful Forms”)


Te ultimate


responsibility for the management of pest control within the food premises is that of the Food Business Operator. You can employ the


services of a reputable Pest Control Contractor in order to assist with the management of pest control within the food premises. It is important to


remember that by simply engaging the services of a Pest Control Contract does not automatically give you a ‘due diligence’ defence. It is only part of the process you will still be required to clean & disinfect, pest proof the premises and make suitable provision for waste storage & disposal. You should always follow the advice offered by the Pest Control Officer who is the expert.


Notes: • No domestic animals should be allowed on food business premises. An exception can be made for assistance dogs in the customer areas.


• Know you enemy. Te website of the British Pest Control Association (BPCA) is an invaluable source of information and good for training staff as well. See: www.bpca.org.uk


Te same website can help


you find a reputable local contractor. n


FOR MORE INFORMATION ON PRIMARY AUTHORITY CHECK OUT THE BRIEFING NOTE ON OUR WEBSITE. REGISTERING FOR PRIMARY AUTHORITY IS NOW VERY QUICK AND PAINLESS. JUST GIVE ME A CALL OR DROP ME AN EMAIL AND I WILL DO THE REST.


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