Pest Control Guide for NSW Food Businesses
Pests in a food business are a serious food safety hazard. Rodents, cockroaches, flies, and stored product insects can contaminate food and food contact surfaces with pathogens, and evidence of pest activity is a significant non-compliance finding for council inspectors.
Common pests in NSW food businesses
- Rodents (rats and mice): Can contaminate large quantities of food via droppings, urine, and hair. Carry Salmonella, Listeria, and other pathogens.
- Cockroaches: Particularly prevalent in Sydney kitchens. Carry multiple food-borne pathogens and are highly resilient.
- Flies: Transmit pathogens from waste to food. Common in outdoor dining areas and around waste storage.
- Stored product insects (weevils, beetles, moths): Contaminate dry goods. Often introduced via infested deliveries.
- Ants: Contaminate exposed food and can indicate structural entry points or food spills.
Integrated Pest Management (IPM) approach
Best-practice pest control uses an Integrated Pest Management approach — a combination of prevention, monitoring, and targeted treatment, rather than relying solely on chemical treatments:
- Exclusion: Seal all entry points — gaps around pipes, doors, windows, and drainage. Install door sweeps and fly screens.
- Sanitation: Eliminate food and water sources for pests — clean under and behind equipment, manage waste daily, store food in sealed containers.
- Monitoring: Use bait stations, glue boards, and pheromone traps to detect pest activity early. Check and document monthly.
- Targeted treatment: Use a licensed pest control contractor for any active infestations. Keep contractor reports on file.
Record-keeping requirements
Maintain pest control records including: pest monitoring logs, contractor visit reports and treatment records, evidence of any pest activity and corrective actions taken. Keep records for at least 12 months.