Pest Control in Restaurants and Food Premises
Restaurants, fast food outlets, food retailers and food manufacturers all need adequate pest control measures in place.
Pest control needs to be in place throughout the food chain – from the arrival and storage of raw ingredients, right through to waste disposal. All food premises will need to monitor their storage, processing areas, kitchens and equipment. Retail outlets will also have to ensure that the public-facing areas of their businesses show high standards of hygiene to inspire confidence, and maintain a credible reputation.
The most worrying aspects of food premises pest control procedures are:
- The possibility of contamination and the costly consequences of disposal and replacement
- The possibility of claims or compensation from customers
- The loss of reputation and public image
Inadequate pest control procedures can lead to:
- Contamination of raw materials
- Lost revenue
- Loss of talented staff
- Possible fines and charges
- Loss of trust within the community
Adequate Pest Control in restaurants and food premises is a legal requirement and is governed by various food hygiene regulations:
- Regulation (EC) 178/2002 of the European Parliament – This regulation lays down the principles and requirements of food law. Article 14 of Regulation (EC) 78/2002 deals with unsafe food. It is an offence not to comply with article 14 under the General Food Regulations 2004. Food shall be deemed unsafe if it is considered to be injurious to health or unfit for human consumption.
- Regulation (EC) 852/2004 – These regulations lay down general hygiene requirements for all food business operators and state that:
- The layout, design and construction of food premises are to permit good food hygiene practices including protection against contamination and in particular, pest control.
- Adequate procedures should be in place to control pests
- HaCCP – Hazard Analysis Critical Control Point – According to EC Regulation No 852/2004 on the hygiene of foodstuffs, with the exception of activities at the level of primary production, food business operators are required to put in place procedures, which manage food safety within their establishment. Article 5 of the regulation requires that the procedure or procedures be based upon the HACCP (Hazard Analysis Critical Control Point) principle. However, it does not necessarily constrain food business operators to implement a HACCP system if this is not appropriate. Pest management is part of the Good Manufacturing Practices (GMP) for food businesses, which is a prerequisite for the HACCP based procedures in place. As an integral part of the GMPs, it should be carried out with due diligence and proper documentation
Inspections are carried out by Environmental Health Inspectors from your local authority working within the guidelines laid down by the Food Standards Agency.
Inspectors will be checking that your business produces food that is safe to eat. This will include checking:
- your premises
- the kinds of food you make or prepare
- how you work
- your food safety management system
The inspectors will also be checking your food descriptions and labelling to make sure they are not misleading.
Inspections can take place at any time – they may be pre-arranged routine inspections or they may be as a result of a complaint – inspectors have the right to enter and inspect food premises at all reasonable hours. They do not have to make an appointment and will usually come without notice.
Professional Pest Control in Restaurants and Food Premises
It is often in the best interests of the business to employ the services of a professional pest control team like PEST UK. Not only will they be able to provide professional and adequate pest management and prevention services, but are also best-placed to deal with any pest control problems immediately. PEST UK are members of BPCA, and so are always up-to-date with any changes in legislation.
PEST UK team members will build a relationship with the business, enabling them to react quickly when problems arise, and also to develop a knowledge of the business and its particular risks and concerns, making it easier to prevent any pest issues arising.