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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 managementprogram (!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 eterior 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, ingood condition, and tightly covered in all areas (indoor and outdoor) Clean upspills around garbage containers immediately 0ash, rinse, and saniti1econtainers 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 wallso efrigerate foods such as powdered mil', cocoa, and nuts after opening

4hese foods attract insects, but most insects become inactive attemperatures below *$56

o Place other opened pac'ages of cereals and grains in storage containers

with tight fitting lidso %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 safelyta'e shelter

8/12/2019 Rs Op 13 Pest Control

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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 establishmentPCOs are trained to determine the best pesticide for each pest, and how and where toapply 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 Eposure to

temperatures higher than $&756 could cause them to eplode* 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