Kitchen Pest Control Standard Procedure and Policies
Kitchen Pest Control Standard Procedure and Policies
SOP Number: Kitchen / F&B Production SOP –
4
Department: Kitchen / Food Production - Pest
Control
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.
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. Who is responsible to check and
monitor pest control activities in the kitchen?
Q3. Explain the guidelines for storing
pesticides on the kitchen premises?
Q4. What is FIFO method, explain the
advantages?
Q5. Who is a Pest Control Operator
(PCO)?
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