Germs can be easily spread by animals, birds and insects. They must not be allowed in the kitchen, and any food which they may have come into contact with should be immediately disposed off.

If you have a problem with pests and are unsure about what to do then consider seeking professional advice from a pest control agency or your local environmental health office.

Flies and other flying insects
Do not use spray in a food preparation area, instead use electronic killers or insecticidal strips Electric fly killers (EFKs). These should be placed at strategic locations and must not be positioned over food preparation areas.

Mice and rats
Use mouse and rat traps to deal with rodents.

Entry points
All possible points of entry to the premises should be sealed. This can include holes around pipes that go through walls, gaps under and around doors. Do not seal airbricks or ventilators, instead consider using insect proof mesh.

All doors that open to the outside from a kitchen area should close tightly to stop pests getting in through gaps.

Windows and doors that are used to ventilate food areas should be covered with fly screens.

Waste attracts pests
Waste material must be removed promptly and stored in pest proof containers.

Signs of pest infestation
Signs can include droppings, gnaw marks, damaged packaging, smear marks, dead or alive bodies and ‘rat’ runs.

Cockroaches & Insects
Signs can include dead bodies, eggs and smell.

Signs can include bodies’ dead, eggs, nesting materials and droppings.

Do not

  • Use fly spray in a kitchen.
  • Use rat poison lying around in a kitchen area.


Food hygiene course online