Rodents, insects, and birds are the main types of pests that can infest catering premises. They can carry diseases and damage property. To prevent pests, facilities should keep their buildings well-maintained and sealed. Regular inspections should check for signs of infestation like droppings or gnawing marks. Common control methods include traps, baited boxes, and insecticide sprays. Pesticides must be properly stored and monitored, as improper storage can cause deterioration or leaks. Maintaining cleanliness and repairing structures helps control pests and prevent infestations.

1. PEST CONTROL

2. Types of pest

3. MAIN GROUPS OF PEST
• Rodents: rats and mice
• Insects : flies and cockroaches
• Birds : sparrows, pigeons and starling
Note : Pest infestation are one of the major
reasons for prosecution in catering
industry.

4. Problems associated with pests
• Pests carry food poisoning bacteria in their
dropping, fur, feathers, and feet.
• Rats and mice gnaw on woodwork gas
pipes cables etc to wear down their incisor
teeth.
• Cockroaches leave very unpleasant smell.
They like warm and moist areas, so, they
are found behind ovens and hot water
pipes. They can squeeze through narrow
gaps and emerge when its dark.

5. • Flies feed on a wide
variety of matters like
waste food and
animal feces. While
feeding they deposit
feces on food, and
also vomit saliva
before sucking it up
again.
• Bird droppings make
building look dirty. It
also damages the
structure. Birds nest
block gutters, causing
overflows or blockage
of drain.

6. PREVENTION
To stop pests from entering catering
premises:
1. Keep building at good repair.
2. Keep doors shut.
3. Windows closed or covered with fly
screen.
4. Check containers at the time of food
deliveries

7. INSPECTION PROCEDURE
• Seal utility entries.
• Keep door tight and at good repair.
• Keep window screens at good repair.
• Keep roof in good repair and free from
standing water.
• Check ventilation and exhausts
• Keep walls free of cracks and holes.
• Clean and cover refuse containers.

8. • Keep parking areas free of litter
• Keep inside, under, Keep dinning areas
free from signs of pest activity.
• Keep kitchen area free of pest activity.
 Rats drink three times as much they eat.
So they will not stay where water is not
available.
Note- pests are attracted to food premises
that provide food, water, warmth, and
shelter

9. Signs of infestations

10. • Live or dead rodents, insects or birds.
• Droppings
• Gnawing marks
• Torn packets, paper or cardboard boxes
• Grease marks on skirting boards
• Footprints on dust.
• egg

11. CONTROL OF PESTS
• Electrically operated
flying insect killer. It
has metal grid which
are electrocuted and
flash light with
ultraviolet rays to
attract the flying
insects.
• Tamper resistant bait
box.

12. • Cockroaches and
other insects are
treated with
insecticide sprays.
• Birds are encouraged
to eat food with
narcotic drugs that
causes deep sleep

13. MAINTENANCE
Organized inspection procedure:
 With flashlight and screw driver to
observe hidden areas.
 Look for signs of pest infestation- dead or
live.
 Lift the shelves, pull out the drawers,
check behind the cabinets, sinks, check
above false ceilings etc.

14. • Check dinning area including under the
tables.
• Check the exterior of the building for
cracks and crevices.
• Check refuse areas for cleanliness
• Check air ducts and roof top equipments
for accumulation of debris.
• Check wooden furniture and fixtures for
signs of pest infestation.

15. STORAGE
• Area should be locked or have limited
access.
• Entrance should be labeled with a sign-
“pesticides stored here. Keep out.”
• Pesticides are best stored in original
container.
• Must check the pesticides regularly for
leaks and tears.
• To keep label intact coat it with lacquer or
transparent tape.

16. • May deteriorate in storage. Specially
under conditions of high temperature an
humidity.
• They have strong odor, if odor grows may
indicate a leak or spill or defective
container or deterioration even.
• Storage temperature effect shelf life of
pesticides. Ideal storage conditions are
cool, dry and out of sunlight .

17. • Below freezing temperature causes separation
of components.
• High temperature may make them volatile or
break down rapidly and glass containers to
burst.
Note :
When mixing pesticides review the label directions
and protect the skin. Wear gloves during mixing.
With proper storage of pesticide products can be
carried over for several years.