Cleaning, Sanitising & Maintenance (Show all)

Does the business take all practical measures to eradicate and prevent the entry and harbourage of pests? [3.2.2 Cl24(1)(c)(d)]

Guidance		Standard 3.2.2 cl 24(1)(c)(d) of the Code states that a food business must take all practical measures to prevent pests entering the food premises and to eradicate and prevent the harbourage of pests on the food premises and those parts of vehicles that are used to transport food. Practical measures that may be taken to prevent pests entering the food premises include: using screens on doors/openings and repairing screens if they become damaged; using self-closing doors, double doors or air curtains at door entries; and ensuring there are no holes or gaps in ceilings, walls and floors (particularly around service pipes and wires). Practical measures that may be taken to eradicate pests include: hiring a professional pest controller (required if pests cannot be adequately controlled by the food business); or using chemicals (sprays, baits) or physical means (traps) to kill or remove pests from the food premises. Note: sprays are not permitted in food preparation areas. Care must be taken to ensure any chemicals used do not contaminate food. If food does become contaminated or is likely to have become contaminated by chemicals it must be disposed of. If eating and drinking utensils or food contact surfaces are contaminated during treatment, they will need to be thoroughly cleaned and sanitised before they are used. Practical measures that can be taken to prevent harbourage of pests include: keeping the premises and/or vehicle clean (required by Standard 3.2.2 cl 19); not storing food and other items on the floor to assist cleaning and avoid providing areas for pests to harbour; and ensuring there is no unnecessary equipment stored on the food premises. The business should keep any receipts/reports related to measures taken to eradicate and/or prevent pests at the premises. For example, keep receipts for hiring a professional pest controller or purchasing baits, spray or traps. These can be provided to inspectors as evidence of compliance with this requirement.
Non-compliance	Minor	Excess or damaged equipment not in use or cardboard boxes are stored within the food premises with the potential to harbour pests.
	Major	No measures in place to prevent pests entering premises such as ‘insect-o-cutor’, mesh screens, air curtains, door seals, repairing holes in the wall cavity or ceiling. Pest activity sighted on premises where the food premises is not being maintained in a clean condition providing a food source. Pest activity sighted on premises where food storage is inappropriate and providing a food meal for pests. E.g. food is left on the ground and/or uncovered overnight.
	Critical	High level pest activity at premises and inadequate pest control program in place. E.g. infrequent pest treatments, or inadequate cleaning to determine if baits are effective. High levels of pest activity within the premises and inadequate action by the food business to eradicate pests. E.g. a professional pest controller is not engaged.