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    Rs Op 13 Pest Control

    Uploaded by

    ch_yep
    This document outlines a pest control policy and standard operating procedure for a restaurant. It details steps for an integrated pest management program including denying pests access and food/water, proper garbage storage and disposal, food storage practices, and regular cleaning. It also covers use and storage of pesticides if needed by a licensed pest control operator. The restaurant manager is responsible for supervising cleaning routines, conducting inspections, and reviewing pest issues with the pest control operator.

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    Download as DOC, PDF, TXT or read online from Scribd

    Rs Op 13 Pest Control

    Uploaded by

    ch_yep
    51 views2 pages
    This document outlines a pest control policy and standard operating procedure for a restaurant. It details steps for an integrated pest management program including denying pests access and food/water, proper garbage storage and disposal, food storage practices, and regular cleaning. It also covers use and storage of pesticides if needed by a licensed pest control operator. The restaurant manager is responsible for supervising cleaning routines, conducting inspections, and reviewing pest issues with the pest control operator.

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    This document outlines a pest control policy and standard operating procedure for a restaurant. It details steps for an integrated pest management program including denying pests access and food/water, proper garbage storage and disposal, food storage practices, and regular cleaning. It also covers use and storage of pesticides if needed by a licensed pest control operator. The restaurant manager is responsible for supervising cleaning routines, conducting inspections, and reviewing pest issues with the pest control operator.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    51 views2 pages

    Rs Op 13 Pest Control

    Uploaded by

    ch_yep
    This document outlines a pest control policy and standard operating procedure for a restaurant. It details steps for an integrated pest management program including denying pests access and food/water, proper garbage storage and disposal, food storage practices, and regular cleaning. It also covers use and storage of pesticides if needed by a licensed pest control operator. The restaurant manager is responsible for supervising cleaning routines, conducting inspections, and reviewing pest issues with the pest control operator.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
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    of 2

    Policy last revised on: ______________

    Standard Operating Procedure


    Pest Control
    Policy: Efforts will be made to ensure that pests are controlled in the restaurant,
    including use of a licensed pest control operator (PCO)
    Procedure: Employees will use the services of an integrated pest management
    program (!P") using the following steps:
    #eny access to pests
    $ %se reputable suppliers for all deliveries
    & Chec' all deliveries before they enter the restaurant
    ( )efuse shipments that have signs of pest infestation, such as gnaw mar's on
    cardboards containers
    * +eep all e,terior openings closed tightly Chec' doors for proper fit as part of the
    regular cleaning schedule
    - )eport any signs of pests to the restaurant manager
    . )eport any openings, crac's, bro'en seals, or other opportunities for pest
    infestation to the restaurant manager
    #eny pests food, water, and a hiding or nesting place
    $ #ispose of garbage /uic'ly and correctly +eep garbage containers clean, in
    good condition, and tightly covered in all areas (indoor and outdoor) Clean up
    spills around garbage containers immediately 0ash, rinse, and saniti1e
    containers regularly
    & 2tore recyclables in clean, pest3proof containers away from the building
    ( Place food and supplies after delivery as /uic'ly as possible into storage
    o +eep all food and supplies at least si, inches off the floor and si, inches
    away from walls
    o )efrigerate foods such as powdered mil', cocoa, and nuts after opening
    4hese foods attract insects, but most insects become inactive at
    temperatures below *$56
    o Place other opened pac'ages of cereals and grains in storage containers
    with tight fitting lids
    o %se 6!6O (6irst !n 6irst Out) inventory rotation, so pests do not have time
    to settle into these products and breed
    * Clean the facility thoroughly and regularly Careful cleaning eliminates the food
    supply, destroys insect eggs, and reduces the number of places pests can safely
    ta'e shelter
    Policy last revised on: ______________
    Standard Operating Procedure
    Pest Control, continued
    %se and 2torage of Pesticides
    4he PCO should decide if and when pesticides should be used in your establishment
    PCOs are trained to determine the best pesticide for each pest, and how and where to
    apply it 4he PCO should store and dispose of all pesticides used in your establishment
    !f any over the counter pesticides are stored on3site, follow these guidelines:
    $ +eep pesticides in their original containers
    & 2tore pesticides in loc'ed cabinets away from food3storage and food3
    preparation areas
    ( 2tore aerosol or pressuri1ed spray cans in a cool place E,posure to
    temperatures higher than $&756 could cause them to e,plode
    * Chec' local regulations before disposing of pesticides "any are considered
    ha1ardous waste
    - #ispose of empty containers according to manufacturers8 directions and local
    regulations
    . +eep a copy of the corresponding "aterial 2afety #ata 2heets ("2#2) on
    the premises
    4he restaurant manager will:
    $ 2upervise daily cleaning routines
    & "onitor completion of all cleaning tas's daily against the master cleaning
    schedule
    ( )eview and change the master schedule every time there is a change in
    menu, procedures, or e/uipment
    * )e/uest employee input in the cleaning program during staff meetings
    - Conduct routine inspections
    . )eview infestation and control issues with PCO, ta'e necessary steps to
    controlling and9or eliminating pests
    : 6ollow3up staff8s reporting with PCO as necessary
    ; 6ile PCO reports and staff observations logs with <=CCP records

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