Who is responsible for pest control in a food establishment?

In a food establishment, pest control is a shared responsibility that involves both management and staff. Management is accountable for establishing pest control policies, ensuring that there is a proactive plan in place for identifying and dealing with pests, and hiring professional pest control services when necessary. Additionally, they must provide training and resources to staff so they understand the importance of pest control and how to recognize potential issues.

Staff members play a crucial role in pest control as well. They are on the front lines and often the first to notice signs of pest activity. Daily tasks such as cleaning and maintaining food safety standards can directly contribute to an environment that discourages pests. Staff should be trained to report any sightings of pests or evidence such as droppings or gnaw marks.

This collaborative effort between management and staff helps create an effective pest management strategy, ensuring the establishment remains safe and compliant with health regulations. On the other hand, limiting the responsibility to only one group, such as just the manager or cleaning crew, would create gaps in pest control efforts and could lead to a greater risk of infestations.