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Pest Control Management SOP

This document outlines a pest control standard operating procedure for a foodservice facility. It discusses implementing an integrated pest management program that includes denying pests access, food/water/shelter, and use of a licensed pest control operator. Proper sanitation and regular inspections are emphasized. Pesticides may be used and stored by the PCO according to guidelines. The foodservice manager's responsibilities include supervising cleaning, conducting inspections, reviewing pest issues with the PCO, and maintaining related records.

Uploaded by

Engineer Muhammad Shakir
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© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
175 views

Pest Control Management SOP

This document outlines a pest control standard operating procedure for a foodservice facility. It discusses implementing an integrated pest management program that includes denying pests access, food/water/shelter, and use of a licensed pest control operator. Proper sanitation and regular inspections are emphasized. Pesticides may be used and stored by the PCO according to guidelines. The foodservice manager's responsibilities include supervising cleaning, conducting inspections, reviewing pest issues with the PCO, and maintaining related records.

Uploaded by

Engineer Muhammad Shakir
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Facility Name ________________________ Department:

_________________________
Policy No: __________________________

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.

Policy last revised on: ______


Facility Name ________________________ Department:
_________________________
Policy No: __________________________

Standard Operating Procedure

Policy last revised on: ______


Facility Name ________________________ Department:
_________________________
Policy No: __________________________

Standard Operating Procedure

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.

Policy last revised on: ______


Facility Name ________________________ Department:
_________________________
Policy No: __________________________

Standard Operating Procedure

Policy last revised on: ______

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