The presence of pests in the food production and preparation areas is unacceptable. The standard pest control program for restaurants can be divided into three main steps. These are inspection, sanitation, exclusion and baiting and elimination.
Table of Contents
Inspection
This is to identify the spots where pests hide and pass through so as to concentrate the pesticide applications there. This is normally referred to as self-inspection. These can be carried out daily or on a periodic basis.
The inspection team should consist of the restaurant manager and representatives from specific areas of the restaurant. There should be an inspection report that details the inspection observations that is reviewed by top management for them to provide resources necessary for corrective action.
The time taken on inspection should be short and focused so as to maximize on the objective. It also serves as a training ground for employees on the proper procedures and practices for food safety.
Sanitation
This is one of the key elements of the standard pest control program for restaurants. All the areas that pests can take up residence should be cleaned as often as possible. Cleaning should especially be done before closing the restaurant at night. The storage and the handling of food should be done in a sanitized environment.
Exclusion
This entails the keeping of the pests outside the restaurant premises before they present problems when they get inside. The necessary measures for this include the inclusion of seals around windows and doors and other openings that could provide entry.
Baiting and elimination
This entails the use of mechanisms that draw any present pests to a specific environment where they can be eradicated in the fastest and most hygienic way. This includes the use of numerous traps and pesticides. The report from the inspection is useful in identifying the specific areas where these are to be located for the most effective results.
