Kitchen Pest Control Standard Procedure and Policies

SOP Number: Kitchen / F&B Production SOP – 4

Department: Kitchen / Food Production - Pest Control
Date Issued: 11-Sep-2018
Time to Train: 30 Minutes
Purpose of this SOP:
The purpose of this policy is to ensure that the hotel kitchen premises have refrained from all pests. Also
to ensure problem areas can be identified and effective measures can be taken promptly while ensuring
that the minimum disturbance is caused to the kitchen operation.
All sincere efforts should be made by the kitchen staff and the management to ensure that pests are
controlled in the kitchen area, including the use of a licensed Pest Control Operator (PCO). The kitchen
staff should follow the pest management standards defined by the hotel using the following steps.  
Kitchen Pest Control Standard Procedures:
 1) How to deny access to pests in the kitchen area?
1. Always make sure to use reputable suppliers for all raw material deliveries.
2. Physically check all deliveries for any contamination or pests before they enter the restaurant.
3. Immediately refuse the shipments that have signs of pest infestation, such as gnaw marks on the
cardboard containers used to supply the raw materials.
4. Keep all exterior openings closed tightly.
5. Check doors for proper fit as part of the regular cleaning schedule.
6. Report any signs of pests to the Housekeeping Manager or to the pest control manager.
7. Report any openings, cracks, broken seals, or other opportunities for pest infestation to the
maintenance team.
2) How to deny pests on food, water and identify pest hiding or nesting place in the kitchen area?
1. Make sure to dispose of garbage as per the standard and correctly on tot he designated areas.
2. Keep garbage containers clean, in good condition, and tightly covered in all areas, this applies to
both indoor and outdoor area.
3. Always clean up any spills around garbage containers immediately.
4. Wash the containers thoroughly, rinse them and sanitize containers regularly.
5. Store recyclables in clean, pest-proof containers away from the building.
6. Place food and supplies after delivery as quickly as possible into the appropriate storage area.
7. Keep all food and supplies at least 100 to 150 cm. off the floor and a minimum of 50 cm. away
from walls.
8. Always remember to refrigerate foods such as powdered milk, cocoa, and nuts after opening as
these foods attract insects, but most insects become inactive at temperatures below 5º Celsius.
9. Place other opened packages of cereals and grains in storage containers with tight-fitting lids.
10. The Executive Chef or Sous Chef should make sure to implement the FIFO (First In First
Out) inventory rotation, so pests do not have time to settle into these products and breed.
11. Clean the Food production facility thoroughly and regularly with appropriate cleaning agents and
methods.
12. The careful cleaning of kitchen and storage area keeps the area neat and clean, and also
eliminates or destroys insect eggs, and reduces the number of places pests can safely take shelter.
3) How to properly use pesticides in the kitchen?
1. The Pest Control Operator (PCO) should decide if and when pesticides should be used in your
establishment.
 2. Only such certified Pest Control Operators (PCO) are trained to determine the best pesticide for
each pest, and how and where to apply it.
3. The PCO is responsible to store and dispose of all pesticides used in your establishment.
4) Guidelines for storing pesticides in the food production/kitchen area?
1. Proper guidelines should be used for all over the counter pesticides which are stored in the
kitchen.
2. Make sure to keep pesticides in their original containers.
3. Store pesticides in locked cabinets and away from food-storage and food preparation areas.
4. Store aerosol or pressurized spray cans in a cool place.
5. Do to expose pressurized aerosol cans to temperatures higher than 40º  to 45º Celsius as they can
cause them to explode.
6. Check local regulations before disposing of pesticides as many of these pesticides are considered
hazardous waste.
7. Dispose of empty containers according to manufacturers directions and the local
authority/regulations.
8. Also, it is important to keep a copy of the used pesticides Material Safety Data Sheets (MSDS) on
the premises.
5) How to monitor the pest control activities by the Executive Chef or Sous Chef?
1. Make sure to supervise and monitor daily cleaning routines.
2. Monitor completion of all cleaning tasks daily against the master cleaning schedule.
3. Review and change the master schedule every time there is a change in menu, procedures, or
equipment.
4. Request employee input in the cleaning program during staff meetings.
5. Conduct routine and sudden inspections.
6. Review infestation and control issues with the Pest Control Operators (PCO), and take the
necessary steps to controlling and/or eliminating pests.
7. Follow-up on staff’s reporting with Pest Control Operators as and when necessary.
8. Monitor the progress of the pest control activities on a daily/weekly basis.