2.6 Pest Control & Facility Maintenance

Standard Operating Procedure (SOP)

Food Safety & Hygiene

2.6 Pest Control & Facility Maintenance

Purpose: To prevent pest infestations and maintain a hygienic food preparation facility.

Daily Pest Checks:

  1. Inspect work areas for signs of pests
  2. Check for droppings or damage
  3. Look for pest entry points
  4. Check waste areas
  5. Report any signs immediately to manager

Signs of Pest Activity:

  • Droppings (rodent or insect)
  • Gnaw marks on packaging or wood
  • Dead insects or rodents
  • Unusual odors
  • Damage to food containers
  • Grease marks on walls

Prevention Measures:

  1. Keep all food in sealed containers
  2. Clean up spills immediately
  3. Empty waste bins regularly
  4. Keep storage areas clean and organized
  5. Seal all cracks and gaps
  6. Maintain door seals
  7. Keep windows closed or screened
  8. Remove standing water

Pest Traps & Monitoring:

  1. Check pest traps daily
  2. Record findings on pest log
  3. Replace traps as needed
  4. Never use poison near food areas
  5. Use professional pest control services

Facility Maintenance:

  1. Repair any damage to walls, floors, or ceilings
  2. Fix leaking pipes immediately
  3. Maintain door seals and hinges
  4. Keep drains clean and covered
  5. Ensure adequate ventilation
  6. Maintain lighting in all areas

Professional Pest Control:

  1. Schedule regular inspections (monthly minimum)
  2. Keep pest control records
  3. Follow all recommendations
  4. Report any infestations to environmental health

Reporting:

  • Document all pest activity
  • Complete incident report form
  • Notify manager immediately
  • Contact professional pest control if needed

Compliance: UK Food Standards Agency, Environmental Health Regulations

Sources:

  • Food Standards Agency: www.food.gov.uk/business-guidance/pest-control
  • UK Government: www.gov.uk/food-safety

SOP 10/2025 v2 – Page