Food Safety
Pests can be a nuisance and a health risk. They can contaminate food, damage property and spread diseases and harmful bacteria that cause food poisoning. No matter how good your business is, pests like insects or rodents can eventually become problematic.
Pests are often found near waste, food, and other areas where they can spread diseases. They can carry and spread harmful bacteria such as Salmonella, E. Coli, Campylobacter, and Listeria.
Food hygiene laws require businesses to protect against pests and have proper procedures to control them.
The pest control industry has grown in the past five years. Food businesses must follow hygiene laws, so more food businesses in the UK mean more pest control needs.
A pest is any living thing that negatively affects humans. This can include unwanted plants (weeds), fungi, worms, microbes (like bacteria or viruses), and insects.
Food businesses often deal with four main types of pests:
Pest control involves protecting our health and property. It is important for food safety and hygiene. Rodents eat about 20% of the world’s food supply. They also carry fleas, ticks, and mites and spread diseases to people and animals.
Cockroaches are dirty insects that can trigger allergies in 7–8% of people. Good pest control helps maintain food hygiene and health standards. Without it, food safety and health regulations would be hard to follow.
This approach involves using non-chemical methods to manage pests through physical means or barriers. It is often used to prevent physical contaminants of food from entering an area or to capture and remove them.
Control Techniques
Advantages
Disadvantages
This method uses chemical substances to kill or repel pests that may cause danger to food. It is often used when other methods are not effective or practical.
Control Techniques
Advantages:
Highly effective for large or difficult infestations.
Provides quick results and can target specific pests.
Disadvantages
Chemicals can be toxic to humans, pets, and beneficial insects if not used properly.
This may lead to pesticide resistance in pests over time.
Environmental impact if not handled carefully.
This method uses natural predators, parasites, or pathogens to control pest populations.
Control Techniques
Advantages
Disadvantages
Each method has its strengths and is chosen based on factors such as the type of pest and environmental considerations. A combination of these methods is often used for the most effective pest control strategy.
Microbial or biological contamination is the most common type of food contamination. Kitchens must be use appropriate methods to prevent infestation of food by pathogens. Some of the ways of controlling bacterial pest control in the kitchen are:
The Food Hygiene (England) Regulations 2006 require food businesses to manage food temperatures to prevent harmful bacteria growth. Keeping food at the right temperature helps lower the risk of food poisoning. Bacteria grow best in temperatures between 8°C and 63°C.ng, avoid storing food within this ‘Danger Zone’ temperature range.
Chilled Food
Chilled foods must be kept at or below 8°C. This is the temperature of the food itself, not just the air in the fridge. Aim for 5°C or lower to be safe, especially if you open the fridge door often.
Hot Food
After cooking or reheating, keep hot food at or above 63°C.
The Two-Hour Rule
You can keep hot food below 63°C for up to two hours while on display. Use a system to track the time and dispose of any food that has been out for more than two hours unless you are sure it is still safe. If the food is safe, quickly chill it to 8°C or below or reheat it to 63°C or more.
Defrosting
Defrost food in a way that prevents harmful bacteria or toxins from growing. Keep defrosting food at a safe temperature. If liquid from the defrosting food (like raw meat) could be a health risk, drain it properly. Handle the food carefully after defrosting to reduce the risk of bacteria and toxins.
The ‘Use By’ date is the last day the manufacturer guarantees the product is safe. Do not use or store products past this date.
Perishable, high-risk food types made and stored on-site should have a ‘Use By’ date. Generally, food should be used within two days of production.
Freezing and ‘Use By’ Dates
Do not freeze food labelled with a manufacturer’s ‘Use By’ date. Freezing can affect safety. If you must freeze them:
FIFO is a storage method that enables the correct placement of food. The food with the earliest best-before or expiry date is placed at the front or on top in a visible position. The item with a later expiration date is placed on the back.
Proper food storage helps prevent cross-contamination and keeps food quality high.
Cross-contamination occurs when germs transfer from one surface to another, such as from raw meat or dirty hands to ready-to-eat foods.
To reduce cross-contamination:
To handle pests effectively, find them early by regularly checking your premises. Follow these steps if you discover a pest issue:
If an Environmental Health Officer finds pests, your business could be closed immediately. This can lead to lost income, bad publicity, and costs over £1000.
Thank you for Signing Up |