Pest Control Standard Operating Procedure (SOP) for International

In-Flight Catering Facility

Mission: To establish a comprehensive and proactive pest control program, ensuring a pest-free
environment throughout the In-Flight Catering (IFC) facility. This program protects food safety, brand
reputation, and regulatory compliance.

Scope: This SOP applies to all areas of the facility, including:

 Production areas: Kitchens, food preparation areas, dish washing and outing rooms, and food
unpacking and packing areas.
 Storage facilities: Dry storage, cold storage, and freezers for raw materials,finished
products, and waste.
 Waste disposal zones: Garbage rooms, compactors, and dumpster areas.
 Loading docks: Receiving and shipping areas for food and supplies.
 Surrounding exteriors: Building perimeter, landscaping, and adjacent areas.

Roles and Responsibilities:

 QMS & SMS- Inflight Catering:

o Oversees overall pest management program implementation, budget, and compliance.
o Monitors pest control contractor performance.
o Coordinates communication with pest control operator, IFC user sections, and other
stakeholders.
o Facilitates site preparation, easy access to the IFC facility and internal and external
sections by pest control technicians during inspection, treatment and monitoring visit
schedules.
o Coordinates communication and implementation of preventive actions by the IFC user
sections according to recommendations by the pest control operator or QMS & SMS-
Inflight Catering team.
o Conducts internal inspections following established schedules and procedures.
o Reviews pest control documentation, identifies non-compliance issues, and reports to
Facility Manager.
o Manages and analyzes pest monitoring data, identifying trends and potential problems.
 Pest Control Contractor:
o Provides professional pest control services based on the agreed-upon contract and
industry best practices.
o Conducts scheduled inspections, identifies pest activity, and recommends appropriate
control measures.
o Implements control measures following safety protocols and regulatory guidelines.
o Provides detailed reports on all inspections, treatments, and recommendations.
 All IFC Staff:
o Participate in mandatory pest awareness training to understand pest
identification, prevention methods, reporting procedures, and emergency response
protocols.
o Maintain high standards of hygiene and sanitation in their assigned work areas.
o Promptly report any pest sightings to their supervisor or the QMS & SMS- Inflight
Catering office
o Follow established procedures for waste disposal and storage.
Procedures:

1. Monitoring and Inspections by Pest Control Operator

1.1. Major activities of monitoring and inspection:

During inspections the pest control personnel visually observe the following main issues observed in each
IFC sections

 Signs of pest activity (live pests, fecal matters, gnawing marks, body parts, and rub marks of
pests and rodents and pest harborages)
 Status of Monitoring Bait Stations: Stationed on different locations and quipped with bait, glue,
or rat poisons
 Signs of Pest Conducive Conditions: Availability of food, water, shelter etc. and the conditions
of the following inspection finding categories

o Food and Beverage handling/storage

o Cleaning and Sanitation
o Waste Management
o Room Temperature and Humidity
o Pest Exclusion Practices
o Storage of Materials

1.2. Areas

 High Risk Areasl:

1. Garbage Area
2. All Food Production Area
3. Non-perishable receiving area
4. Trucks and Vans
5. Dish wash area
6. Ground Cafeteria and its surrounding
7. Main Store
8. Duty Free
9. Old Store

 Low Risk Areas:

1. Upstairs office and its surrounding

2. Greenery area
3. Roof Area
4. Maintenance and Surrounding
5. Ceiling Part
6. All Locker Rooms
7. Laundry
1.3. Classification and Taxonomy of Pest inspection findings on signs of pest activity

Ecowise Pest Control recommends this classification system to categorizes the Findings of signs
of pest activity based on the following categories:

 Pest Type: Cockroaches, Rodents, Flies, Moths, Other Insects

 Level of Infestation: Isolated, Moderate, Widespread
 Distribution of Activity: Specific Zones, Multiple Zones, Facility-Wide
 Severity of Pest Type: Low, Moderate, High
 Severity Score (3=Isolated, Specific Zones, and Low, 2=Moderate, Multiple Zones, and
1=Widespread, Facility-Wide, and High)

I. Cockroaches:

Level of Infestation:

 Isolated: One or two sightings, likely transient individuals.

 Moderate: Occasional sightings (2-5 per week) in specific zones.
 Widespread: Frequent sightings (5+ per week) in multiple zones.

Distribution of Activity:

 Specific Zones: Sightings limited to kitchens, pantries, or waste disposal areas.

 Multiple Zones: Activity in food prep areas, storage zones, and catering trolleys.
 Facility-Wide: Cockroaches found throughout the facility, including offices and loading docks.

Severity:

 Low: Primarily nymphs or smaller species with limited health threat.

 Moderate: Established population with potential for food contamination and disease
transmission.
 High: Large, diverse cockroach population posing significant health and sanitation risks.

II. Rodents:

Level of Infestation:

 Isolated: Single sighting (droppings, gnaw marks) or trapped individual.

 Moderate: Consistent signs of activity (droppings, burrows) in limited areas.
 Widespread: Evidence of multiple rodents in various parts of the facility.

Distribution of Activity:

 Specific Zones: Activity confined to storage areas, waste disposal zones, or outside perimeter.
 Multiple Zones: Rodents accessing food prep areas, catering trolleys, or passenger areas.
 Facility-Wide: Widespread evidence of rodent activity throughout the facility.

Severity:

 Low: Isolated droppings or gnaw marks, limited risk of contamination.

 Moderate: Consistent activity posing potential for foodborne illness and property damage.
  High: Extensive rodent presence, significant health and sanitation risks, potential structural
damage.

III. Flies:

Level of Infestation:

 Isolated: Occasional fly sightings (2-5 per day) in specific areas.

 Moderate: Frequent fly sightings (6-10 per day) requiring intervention.
 Widespread: Abundant flies (10+ per day) throughout the facility.

Distribution of Activity:

 Specific Zones: Primarily around waste disposal areas, open doors, or loading docks.
 Multiple Zones: Flies active in food prep areas, storage zones, or near catering trolleys.
 Facility-Wide: Flies present throughout the facility, including passenger areas.

Severity:

 Low: Nuisance flies like fruit flies, limited sanitation concerns.

 Moderate: Houseflies or drain flies, potential food contamination risks.
 High: Filth flies like blowflies, significant public health threat and sanitation issues.

IV. Moths:

Level of Infestation:

 Isolated: Occasional moth sightings (1-2 per week), likely accidental entry.
 Moderate: Consistent moth activity (3-5 per week) requiring control measures.
 Widespread: Frequent moth sightings (5+ per week) throughout the facility.

Distribution of Activity:

 Specific Zones: Primarily around lights, windows, or storage areas.

 Multiple Zones: Moths active in food prep areas, storage zones, or catering trolleys.
 Facility-Wide: Moths present throughout the facility, including passenger areas.

Severity:

 Low: Pantry moths infesting dry goods, limited hygiene concerns.

 Moderate: Clothes moths or carpet moths damaging textiles or stored materials.
 High: Indian meal moths or flour moths contaminating stored food products.

V. Other Insect Pests:

 Beetles: Stored product beetles damaging grains, cereals, or other dry goods (Low to Moderate
severity).
 Ants: Pharaoh ants attracted to spills and sugary items, potential food contamination (Low to
Moderate severity).
 Silverfish: Damage paper products and book bindings, mainly a nuisance pest (Low severity).
1.4. Classification and Taxonomy of Pest inspection findings on signs of pest conducive
conditions

Ecowise Pest Control recommends this classification system to categorizes the Findings of signs of pest-
conducive conditions based on the following categories:

1. Cleaning and Sanitation

2. Waste Management
3. Food and Beverage Handling
4. Room Temperature and Moisture
5. Inconsistent Pest Exclusion Practices
6. Improper Storage of Materials

I. Cleaning:

Level 1: Minor Infractions:

 Visible food debris or spills on floors, counters, equipment, inside ovens, fridges, and freezers.
 Dust buildup on shelves, lights, ventilation systems, and food storage areas.
 Grease splatter or food residue inside or around appliances, microwaves, and toasters.
 Failure to clean spills or messes promptly, especially involving sugary liquids or proteins.
 Uncleaned trash cans inside catering trolleys or designated waste disposal areas.

Level 2: Moderate Infractions:

 Presence of organic matter (food scraps, grease) in inaccessible areas like drains, under
equipment, behind appliances, inside catering trolleys, and storage containers.
 Sticky surfaces or spills left unattended for extended periods attracting ants and flies.
 Visible mold or mildew growth in areas with high moisture, including fridges, freezers, and
around leaky pipes.
 Evidence of insects attracted to food debris (fruit flies near fruit scraps, ants near sugary spills).

Level 3: Major Infractions:

 Presence of rodent droppings or nesting materials, especially near food storage, waste disposal
areas, and catering trolleys.
 Foul odors indicative of rotting food or unsanitary conditions within trolleys, storage areas, or
around equipment.
 Visible insect infestations (e.g., ant trails, cockroach casings) around food prep areas, storage
zones, and trolleys.
 Evidence of birds (feathers, droppings) or other wildlife (tracks, gnaw marks) gaining access
through open doors, windows, or damaged walls.

II. Waste Management:

Level 1: Minor Infractions:

 Overfilled trash cans or bins attracting flies or other pests in food prep areas, storage zones, and
on catering trolleys.
 Failure to properly seal trash bags or containers, especially in trolleys and waste disposal areas.
 Food waste not disposed of in designated bins within trolleys or storage zones, creating open
attractants.
  Cardboard or other recyclables stored improperly, creating harborage areas for rodents and
insects.

Level 2: Moderate Infractions:

 Leaking or damaged trash cans or bins within trolleys, storage zones, or waste disposal areas
attracting scavenging pests.
 Waste buildup outside designated disposal areas, near loading docks, or around catering vehicles.
 Evidence of pests accessing or rummaging through waste containers, especially in storage zones
or around trolleys.
 Odors emanating from waste storage areas or trolleys attracting flies and other insects.

Level 3: Major Infractions:

 Presence of maggots or flies breeding in improperly managed waste within trolleys, storage areas,
or disposal zones.
 Rodent activity around or within waste storage areas, on catering trolleys, or near disposal points.
 Signs of wildlife attracted to waste, such as raccoons or birds, near storage zones or loading
docks.
 Failure to comply with local waste disposal regulations, potentially attracting fines and
compromising hygiene standards.

III. Food and Beverage Handling:

Level 1: Minor Infractions:

 Uncovered or improperly sealed food containers on trolleys, in storage areas, or during

preparation attracting insects.
 Food spills not cleaned up promptly from floors, counters, equipment, or inside trolleys.
 Improper storage of food at unsafe temperatures (e.g., leaving perishable items out), especially
within trolleys.
 Failure to follow FIFO (First-In, First-Out) inventory practices, leading to potential spoilage in
storage areas.
 Use of damaged or unsanitary food preparation surfaces, cutting boards, or utensils.

Level 2: Moderate Infractions:

 Evidence of food spoilage or mold growth on stored food items in trolleys, storage areas, or
fridges/freezers.
 Improper use of food handling equipment (e.g., dirty utensils, contaminated cutting boards)
during preparation.
 Signs of pest activity on or near food products (e.g., rodent gnaw marks on packaging, insect
droppings on fruit).
 Lack of employee training on proper food safety and hygiene practices, especially regarding
trolley sanitation and temperature control.

Level 3: Major Infractions:

 Confirmed foodborne illness outbreak linked to improper food handling practices within the
facility.
  Widespread evidence of pest infestation within food storage or preparation areas, on trolleys, or
in catering vehicles.
 Failure to comply with food safety regulations or HACCP principles, posing significant health
risks.
 Serious violations of hygiene practices by food handlers, including improper handwashing,
contaminated clothing, or unsafe personal habits.

IV. Room Temperature and Moisture:

Level 1: Minor Infractions:

 Slight deviations from recommended temperature ranges for food preparation areas.
 Moderate fluctuations in humidity levels within acceptable ranges (e.g., food prep areas: 55-65%
RH).
 Localized condensation issues on walls or ceilings in non-critical areas.

Level 2: Moderate Infractions:

 Consistent temperature deviations outside recommended ranges.

 Significant fluctuations in humidity levels causing discomfort or potential food.
 Visible mold growth due to condensation in areas like storage zones or around equipment.

Level 3: Major Infractions:

 Persistent temperature issues posing pest risks.

 Extreme humidity levels leading to structural damage, mold growth, or condensation attracting
pests.
 Malfunctioning temperature control systems requiring immediate repair or replacement.

V. Pest Exclusion Practices:

Level 1: Minor Infractions:

 Small cracks or gaps around doors, windows, pipes, or utilities with low potential for pest entry.
 Occasional failure to close doors or windows promptly, especially in low-risk areas.
 Minor gaps around external doors not affecting overall seal integrity.

Level 2: Moderate Infractions:

 Larger cracks or gaps around doors, windows, pipes, or utilities offering potential entry points for
smaller pests.
 Frequent failure to close or screen doors and windows in high-risk areas (food prep, storage).
 Damaged weatherstripping or door sweeps compromising seal integrity.

Level 3: Major Infractions:

 Significant gaps or openings around doors, windows, pipes, or utilities allowing easy access for
larger pests.
 Persistent failure to close or properly secure doors and windows in critical areas.
 Missing or damaged screens on windows or vents in high-risk zones.

VI. Storage of Materials:

Level 1: Minor Infractions:

  Minor clutter or disorganized storage of non-food items, creating potential harborage areas.
 Occasional mishandling of cardboard boxes or pallets, leaving gaps or spaces attractive to pests.
 Storing non-food items too close to walls or equipment, creating harborage opportunities.

Level 2: Moderate Infractions:

 Significant clutter or disorganization in storage areas, hindering effective cleaning and inspection.
 Improper stacking or storing of materials creating harborage areas for rodents or insects.
 Storing food items near non-food items, potentially attracting pests to storage zones.

Level 3: Major Infractions:

 Storage areas harboring evidence of past pest activity (droppings, gnaw marks, nesting materials).
 Materials stored directly on the floor, providing easy access for rodents and insects.
 Food items left exposed or improperly sealed, attracting pests and compromising hygiene.

Distribution of Severity
Pest Type Level of Infestation Severity Level
Activity Score
Specific zones (Hot
Isolated (1-2 sightings) Low (adults or nymphs) 1
or Cold kitchen)
Multiple zones (food Moderate (established
Cockroaches Moderate (2-5 sightings/week) 2
prep, storage, locker) population)
High (large, diverse
Widespread (5+ sightings/week) Facility-wide 3
population)
Specific zones
Isolated (single sighting, Low (limited risk of
(storage, waste 1
droppings) contamination)
disposal)
Multiple zones (food
Rodents Moderate (consistent signs, Moderate (potential foodborne
prep, catering 2
burrows) illness)
trolleys)
Widespread (evidence of multiple High (significant health and
Facility-wide 3
rodents) sanitation risks)
Specific zones (waste Low (nuisance flies, limited
Isolated (1-2 sightings/day) 1
areas, open doors) concerns)
Multiple zones (food
Moderate (houseflies,
Flies Moderate (3-5 sightings/day) prep, storage, 2
potential contamination)
trolleys)
High (filth flies, significant
Widespread (5+ sightings/day) Facility-wide 3
public health threat)
Specific zones
Low (accidental entry, limited
Isolated (1-2 sightings/week) (lights, windows, 1
concerns)
storage)
Multiple zones (food
Moths Moderate (textile damage,
Moderate (3-5 sightings/week) prep, storage, 2
moderate risk)
trolleys)
High (stored food
Widespread (5+ sightings/week) Facility-wide 3
contamination)
Other Insects
Stored
Specific zones (dry Low to Moderate (damage to
product Low to Moderate 1-2
goods storage) stored goods)
beetles
Multiple zones Low to Moderate (potential
Ants Low to Moderate 1-2
(spills, sugary items) food contamination)
Specific zones (paper
Silverfish Low Low (nuisance pest) 1
products, books)
Findings on Signs of Pest Activity

Findings on Pest Conducive Conditions

Numerical
Category Finding Level Description Measurement (if
applicable)
Food Debris
Visible crumbs, spills, or 1 (Minor) Small amounts on floors, counters, < 5% surface area
food residue or equipment covered
Food residue inside 2 (Moderate) Grease splatter, food buildup in 6-25% surface area
appliances microwaves, toasters, and other covered
small appliances
Food debris in inaccessible 3 (Major) Food debris, grease and food Requires specialized
areas buildup under, behind, and inside cleaning tools
Cleaning

medium and heavy-duty kitchen

machines such as stoves, boilers,
ovens, refrigerators, and dish
washing machines
Uncleaned Trash
Overfilled trash cans or bins 1 (Minor) Minor spillage, easily addressed Within 10% of
capacity
Leaking or damaged trash 2 (Moderate) Attracting pests, potential spillage Requires immediate
containers hazards replacement or repair
Evidence of pest access to 3 (Major) Maggots, flies, rodent droppings Requires immediate
waste intervention and pest
control measures
Garbage Containers
Unsecured containers (not 1 (Minor) Minor spillage risk, easily Lid gap < 1 cm
Waste Management

closed tightly) addressed

Uncovered or open 2 (Moderate) Increased pest attraction, potential Lid gap > 1 cm or
containers spillage hazards missing lid
Absence of designated 3 (Major) Improper waste disposal, potential Requires immediate
containers sanitation violations provision of suitable
bins
Improper Disposal
Food waste not in 1 (Minor) Isolated incidents, easily corrected < 5% of waste
designated bins misplaced
Improperly sealed garbage 2 (Moderate) Spillage risk, potential odor issues 6-20% of containers
containers/bins open or unsealed
Waste buildup outside 3 (Major) Attracting pests, potential Requires immediate
garbage containers/bins or sanitation violations cleanup and improved
designated areas disposal practices
Uncovered/Unsealed Food
Im

Fo
op
pr

er

Exposed food containers on 1 (Minor) Short exposure time, easily < 1 hour exposure
 shelves, counters, and addressed
Handling/Storage
undesignated places inside
od and Beverage

production areas
Exposed or unsealed food 2 (Moderate) Increased spoilage risk, potential > 1 hour at exposure
containers on shelves and pest attraction
tables inside storage areas
Exposed or unsealed food 3 (Major) Pest contamination risk while Requires immediate
stuff inside IFC trucks and transporting food to aircrafts cleanup and driver’s
vans engagement
Minor Deviations (25-28°C) 1 (Minor) Temperature outside recommended
Temperatu

range for short periods (

Moderate Fluctuations (29- 2 (Moderate) Frequent temperature deviations within HACCP recommended
re

35°C) a few degrees above the recommended temperatures between

limit 21-24°C (70-75°F) to
Significant Deviations (>55°C) 3 (Major) Prolonged periods outside safe
temperature zones
Moderate Increase (55-60% 1 (Minor) Slightly elevated humidity levels
RH) causing minor condensation but within
Humidity

acceptable range.
Excessive Humidity (60-65% 2 (Moderate) Significant humidity leading to HACCP recommended
RH) condensation, mold growth, and 55-60% RH
potential comfort issues.
Very High Humidity (>65% 3 (Major) Extreme humidity levels creating
RH) breeding grounds for pests and posing
significant health risks due to mold.

Service Frequency

Except for call-out service requests and in case of dealing with seasonal pests such as flies and rodents,
which thrive during hot and rainy seasons respectively, and which require adjustments to pest control
frequencies and procedures, regular pest control service frequencies for pest inspection, treatment, and
monitoring schedules shall be programmed as follows.
Frequency of Frequency of Recommended
Comprehensive Treatment Frequency of
Location
Pest Inspection (Pesticide Spray Treatment
and Non-Spray) (Rodenticide)
Roof Area Every 15 Days Once per month Every 15 Days
Maintenance and Surrounding Every 15 Days Once per month Every 15 Days
Ceiling Part Every 15 Days Once per month Every 15 Days
All locker rooms Every 15 Days On Quarterly Basis Every 15 Days
Garbage Area Every 15 Days Every 15 Days Every 15 Days
All Food Production Area Every 15 Days Every 15 Days Every 15 Days
Non-perishable receiving area Every 15 Days Every 15 Days Every 15 Days
20 Trucks and Vans Every 15 Days Every 15 Days Every 15 Days
Dish wash area Every 15 Days Every 15 Days Every 15 Days
Ground Cafeteria and its surrounding Every 15 Days Every 15 Days Every 15 Days
Greenery area Every 15 Days Every 15 Days Every 15 Days
Upstairs office and its surrounding Every 15 Days Every 15 Days Every 15 Days
Store Every 15 Days Every 15 Days Every 15 Days
Duty Free Every 15 Days Every 15 Days Every 15 Days
Old Store Every 15 Days Every 15 Days Every 15 Days
2. Pesticide and Rodenticide Treatment

2.1. Types of pesticides and their application

# Types of Pesticide treatments Mode of application Mode of action

1 Liquid treatment Spray Mostly Contact killer

2 Powder treatment Crack & Crevices treatment Contact and Ingested
killer
3 Insect Baiting Gel and Powder app. Ingested killer
4 Gas Treatment Facility fumigation Inhaled killer

5 Non-Chemical treatments Vacuuming, Heat and steam

treatment
6 Rodent Trapping Mechanical, Glue, and Live
trapping
7 Rodent Baiting Poison baiting Ingested killer

2.2. Treatment Procedures

2.2.1. Planning and Communication:

 Obtain professional advice: Consult the pest control contractor to assess the infestation,
recommend suitable pesticides, and create a detailed application plan considering facility layout,
equipment, and target pests.
 Inform all personnel: Notify staff, caterers, security (NISS and ET) and anyone accessing the
facility about the planned application, date, target areas, and safety precautions. Post clear
signage at entrances and in affected areas.
 Obtain necessary permits: Acquire any required security permits and escort personnel for the
treatment schedule.

2.2.2. Facility Preparation

I. Food Production Areas and Storages:

 Thorough cleaning:
o Disassemble and clean equipment: Remove shelves, trays, and any detachable parts for
thorough cleaning and inspection.
o Clean floors, walls, and ceilings: Remove food debris, grease, and potential pest
harborage sites. Pay close attention to cracks, crevices, behind and under equipment, and
near drains.
o Empty and clean trash cans: Remove all waste and sanitize containers before replacing
liners.
 Food removal:
o Remove all exposed food items: This includes packaged and unpackaged
food, ingredients, spices, and condiments.
o Store sealed, non-perishable food in designated, protected areas: Ensure these areas
are not directly treated or exposed to pesticide fumes.
 o Cover or seal remaining equipment: Use clean plastic sheeting or covers to protect
essential equipment that cannot be removed.
 Covering and protection:
o Cover drains and sensitive equipment: Block exposed drains to prevent pesticide entry
and cover sensitive electronics or machinery with protective plastic.
o Turn off and seal ventilation systems: Disable air handling units (AHUs) or seal
ventilation openings to prevent pesticide circulation beyond treated areas.
 Access to the facility and respective areas

Include in the plan and assign responsibilities: (Define clear roles for each department) for

o Maintenance department: To prepare machinery by removing covers, accessing hidden

areas, and providing technical assistance for pest control technicians during treatment.
o Security: To facilitate smooth clearance for pest control technicians and have a personnel
assigned to escort them in restricted areas.
o Quality personnel: To coordinate schedule adjustments, relocate non-essential items,
and ensure technicians have unobstructed access to designated areas.

II. Lounges and Non-Food Areas:

 Furniture removal: Remove or relocate furniture (chairs, sofas, tables) and other non-essential
items from treated areas.
 Cleaning and decluttering: Remove clutter, debris, and potential pest harborage sites from
floors, walls, and behind furniture.
 Electronics and sensitive equipment: Cover or move electronics, computers,and other sensitive
equipment from treated areas.
 Ventilation: Ensure proper ventilation after application as per label instructions.Open windows
and doors or adjust HVAC systems as needed.

General Preparations:

 Post signage: Hang clear and informative signage at facility entrances and treated areas. Include
information about the planned application, date, target pests, re-entry times, and safety
precautions.
 Preparation area: Establish a designated area for safe temporary storage, and chemical
preparation area for pest control crew.
 First-aid kit: Ensure a readily accessible first-aid kit is available in case of accidental exposure
or allergic reactions.

Additional Notes:

 Label instructions: Always prioritize and strictly follow the specific instructions and safety
precautions detailed on the chosen pesticide label.
 Alternative methods: Whenever possible, explore and consider non-chemical pest control
options like traps, exclusion strategies, or targeted biological control methods, especially in
sensitive areas.

3. Pesticide Safety Procedures

Protecting IFC personnel, Visitors, Pest control technicians, and food products during pesticide
application requires strict adherence to safety procedures throughout the process.

3.1. Pre-Application:

 Training and Awareness:

 o Ensure all involved personnel (staff, pest control technicians, maintenance,security) are
trained on specific safety procedures for the chosen pesticide and potential hazards.
o Post informative signage in treated areas outlining safety precautions,restricted
access, and re-entry times.
 Personal Protective Equipment (PPE):
o Provide and require the use of appropriate PPE as specified by the pesticide label and risk
assessment. This typically includes respirators, gloves, goggles,protective suits, and
footwear.
o Train personnel on proper PPE selection, donning, removal, cleaning, and disposal to
prevent contamination.
 Food and Equipment Removal:
o Remove all exposed food, utensils, equipment, and non-essential items from treatment
areas. Cover or seal remaining equipment to prevent contamination.
o Store sealed, non-perishable food in designated, protected areas not directly treated or
exposed to fumes.
 Ventilation and Containment:
o Follow label instructions for proper ventilation during and after application.Disable or
adjust air conditioning/circulation systems as needed.
o Seal cracks, openings, and ventilation systems to prevent pesticide migration to non-
target areas. Consider using containment barriers in sensitive zones.

3.2. During Application:

 Restricted Access:
o Only authorized personnel wearing proper PPE should be present in treated areas during
application.
o Secure entry points and clearly communicate restricted access zones to ensure adherence.
o Monitor treated areas to prevent unauthorized entry or accidental exposure.
 Application Practices:
o Ensure technicians strictly follow label instructions for mixing, application rates,and
safety precautions.
o Use targeted application methods like crack and crevice treatments to minimize exposure
and overspray.
o Properly dispose of empty pesticide containers and application materials according to
regulations.

3.3. Post-Application:

 Re-entry Intervals:
o Adhere strictly to re-entry intervals specified on the pesticide label before allowing
personnel back into treated areas.
o Conduct thorough ventilation as per label instructions before removing PPE and re-
entering.
 Cleaning and Sanitation:
o After the re-entry interval, thoroughly clean treated surfaces with soap and
water, especially food contact areas. Dispose of contaminated cleaning materials
properly.
o Clean and disinfect PPE before reuse or disposal.

4. General Preventive Measures to be taken by the IFC and ECOWISE teams

4.1. Exclusion:

 Seal all cracks, gaps, and openings around doors, windows, pipes, and utilities with appropriate
materials like caulk, weatherstripping, or pest-proof sealant.
  Install tight-fitting door sweeps and self-closing mechanisms on all exterior doors.
 Equip windows and vents with insect screens and ensure they are in good condition.
 Maintain a minimum 6-inch gap between stored items and walls to prevent harborage areas.

4.2. Hygiene and Sanitation:

 Implement a comprehensive cleaning and sanitation program for all areas of the facility.
 Clean spills immediately and sanitize affected areas thoroughly using approved disinfectants.
 Remove food debris, garbage, and spills promptly to eliminate attractants.
 Empty trash bins daily and ensure they have tight-fitting lids.
 Store garbage in designated, pest-proof containers located away from food preparation and
storage areas.
 Clean and sanitize equipment regularly according to manufacturer's instructions.

4.3. Storage and Handling:

 Store all food items in pest-proof containers like sealed bags, bins, or boxes.
 Elevate pallets off the floor and away from walls to discourage rodent activity.
 Implement a First-In, First-Out (FIFO) inventory management system to prevent product
spoilage.
 Regularly rotate stock and avoid overstocking to minimize clutter and potential harborage sites.

4.4. Monitoring Equipment:

 Strategically place and regularly service a variety of monitoring devices:

o Glue boards: Effective for monitoring flying insects like flies and moths.
o Snap traps: Suitable for capturing rodents in low-risk areas.

5. Customer Education and Awareness Creation

The pest control contractor in collaboration QMS & SMS- Inflight Catering team will implement an
ongoing customer education platform for the IFC facility on regular basis

5.1. Types of Pest Control Trainings:

 Basic Pest Identification: Teach staff to recognize common pests like cockroaches, rodents, and
flies.
 Prevention Techniques: Educate on proper sanitation, storage, and waste management practices
to prevent pest infestations.
 Response Protocols: Train staff on what to do in case of a pest sighting, including reporting
procedures and emergency response measures.
 Chemical Safety: Provide training on the safe handling and use of pesticides, emphasizing the
importance of following label instructions and safety protocols.

5.2. Information and Tips from Ecowise Pest Control:

 Integrated Pest Management (IPM) Strategies: Share eco-friendly pest control methods that
prioritize non-chemical solutions and minimize environmental impact.
  Seasonal Pest Updates: Provide information on common pests to watch out for during different
seasons and geographical regions.
 Best Practices: Offer tips on maintaining a pest-free environment through proper sanitation,
structural maintenance, and landscaping practices.

5.3. Frequencies of Infection Publications and Training Sessions:

 Monthly Updates: Distribute print and digital materials or bulletins containing pest control tips,
updates, and reminders to all staff.
 Quarterly Updates: Distribute print and digital materials covering various aspects of pest
management, with opportunities for Q&A and remainders to managerial and supervision level
staff.
 Semi-Annual Refresher Courses: Review key concepts and address any emerging pest control
challenges to ensure staff knowledge remains current.

5.4. Ways of Publishing Materials:

 Regular Bulletin: Utilize the catering facility's bulletin board to display posters, infographics,
and notices about pest control topics.
 Company Portal: Create a dedicated section on the company intranet where staff can access
educational materials, training schedules, and resources.
 Fliers: Distribute informative fliers and pamphlets during staff meetings, training sessions, or as
part of onboarding materials for new employees.
 Social Media Platforms: Share educational content, tips, and updates on the company's social
media channels to reach a wider audience and engage with customers.