Training: Pest Prevention
Pest Prevention
Foodservice Staff | Estimated Time: 15 minutes
Education Material
Pests such as rodents, cockroaches, and flies pose a serious threat to food safety and can cause a facility to fail a health inspection. The most effective approach to pest prevention is eliminating the conditions that attract pests in the first place. This includes keeping all food stored in sealed containers or original airtight packaging, removing waste promptly, and eliminating standing water or moisture.
Staff should inspect deliveries for signs of pest activity before accepting them. Gaps around doors, pipes, and walls should be reported to maintenance. If pests or signs of pest activity — such as droppings, gnaw marks, or nesting materials — are discovered, staff must report it to a supervisor immediately and not attempt to address it independently. All pest control must be handled by a licensed pest management professional.
Training Questions
What are three conditions in a kitchen that can attract pests, and how can each be addressed?
What should a staff member do if they discover signs of pest activity during a shift?
Why should pest control only be handled by a licensed professional, and not addressed by kitchen staff directly?
Sign-Off Sheet
I confirm that I have received and understood the training material above.
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