A Code of Practice

For Pest Management in the Food Industry

in Australia & New Zealand

2nd Edition
Version 2.0
st
1 August 2014
 Pest Management in the Food Industry
in Australia and New Zealand

CODE OF PRACTICE

©2009. This publication is under joint copyright of the Australian Environmental Pest Managers Association
and the Pest Management Association of New Zealand. No part of this publication may be reproduced in any
form or by any means, electronically, mechanically, by photocopying, recording or otherwise, without the
prior permission of the copyright owners. However, permission may be granted for the reproduction of this
document or parts of it, for the purpose of assisting the management of Pests in food industry infestations,
on the following conditions: (i) the document reproduction is in its original appearance, (ii) the reproduction
is not reproduced for the purpose of financial gain, (iii) this Copyright Notice is included in the reproduction.

Warning and Disclaimer: Every effort has been made to make this Code of Practice as complete and
accurate as possible, but no warranty or fitness is implied. The information provided is the best and most
complete available at the time of writing. The decision on what Pest management strategies to use can only
be made when the individual site issues are considered and the author or any persons on the Working Party
that developed this Code of Practice shall have neither liability nor responsibility to any person, organisation
or entity with respect to any loss or damages arising from the information contained in this Code

ISBN 978-0-9941914-1-0

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Contents
Definitions .................................................................................................................................................................... 5
Acknowledgements ...................................................................................................................................................... 8
1. Introduction ......................................................................................................................................................... 9
2. Aims ..................................................................................................................................................................... 9
3. Scope of the CoP ................................................................................................................................................. 9
4. Current Food Standards & Compliance ............................................................................................................... 9
4.1 Food Standards Australia New Zealand ..................................................................................................... 9
4.2 The Five Food Safety Standards (in Australia) .......................................................................................... 11
5. The Regulatory Environment ............................................................................................................................ 11
5.1 The Pest Manager Requirements ............................................................................................................. 11
5.2 The Food Business Requirements ............................................................................................................ 11
6. Relationship between Pest Management, Good Manufacturing Practice & Food Safety Programs............. 12
7. Induction of Pest Control Service Company into a Food Business Site........................................................................ 12
7.1 Work Health & Safety ............................................................................................................................... 12
7.2 Pest Company Hygiene Procedures .......................................................................................................... 12
7.4 Food Site Security Procedures .................................................................................................................. 13
7.5 Attire for Pest Service staff at Food Business Sites ................................................................................. 14
7.6 Environmental Procedures for the Pest Service Company ....................................................................... 14
8. Role of the Pest Control Contact(s) at the Food Business ................................................................................ 15
9. Designing a Pest Management Program........................................................................................................... 15
10. Pest Management Documentation Required .............................................................................................. 17
10.1 Scope of Works ......................................................................................................................................... 17
10.2 Site Service Register .................................................................................................................................. 17
10.3 Service Reports.......................................................................................................................................... 18
10.4 Location o r “ S i t e ” Maps ....................................................................................................................... 20
10.5 Customer Pest Sightings Register ............................................................................................................ 20
11. Integrated Pest Management....................................................................................................................... 21
11.1 What is Integrated Pest Management? ..................................................................................................... 21
11.2 Exclusion & Proofing.................................................................................................................................. 22
11.3 Harbourage/Habitat .................................................................................................................................. 23
11.4 Food Sources............................................................................................................................................. 23
11.5 Pesticides and Traps ................................................................................................................................. 23
11.6 Improvement Program ............................................................................................................................. 24
12. Main Targeted Pests ..................................................................................................................................... 25
12.1 Rodents ..................................................................................................................................................... 25
12.1.1 Background ............................................................................................................................................... 25
12.2 Flying Insects ............................................................................................................................................. 29
12.3 Cockroaches .............................................................................................................................................. 37
12.4 Other Crawling Insects.............................................................................................................................. 42
12.5 Stored Product Insects (SPI) .................................................................................................................... 46
12.6 Birds .......................................................................................................................................................... 54
12.7 Larger Vertebrate Pests: Cats, Foxes, Wild Dogs, Possums ..................................................................... 59
12.8 Termites .................................................................................................................................................... 60

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13. Selecting a Pesticide ..................................................................................................................................... 61
14. Pest Monitoring & Management Stations ................................................................................................... 61
15. Organic Food Business Sites ......................................................................................................................... 62
15.1 Philosophy ................................................................................................................................................ 62
15.2 Certifying Organisation............................................................................................................................. 62
15.3 Location Maps .......................................................................................................................................... 62
15.4 External Rodent Program ......................................................................................................................... 63
15.5 Internal Rodent Program.......................................................................................................................... 63
15.6 Insect Control............................................................................................................................................ 63
15.7 External and Internal Treatments ............................................................................................................ 63
15.8 Fly Program ............................................................................................................................................... 63
15.9 Stored Products ........................................................................................................................................ 64
15.10 Service Register ........................................................................................................................................ 64
15.11 Steps if Pesticide Use is Requested .......................................................................................................... 64
16. Key Performance Indicators (KPI’s) ............................................................................................................... 66
17. Training & Accreditation of Pest Managers ................................................................................................. 69
18. Appendixes ................................................................................................................................................... 70

iii
Definitions
ACVM - Agricultural Compounds and Veterinary Medicines (NZ)

AEPMA - Australian Environmental Pest Managers Association Ltd.

Appropriate enforcement agency - an enforcement agency prescribed by the regulations under the Act for
the purposes of enforcement of the Act or similar purposes.

APVMA - The Australian Pesticides and Veterinary Medicines Authority.

Authorised Officer - a person authorised or appointed under the Act or other legislation for the purposes of
enforcement of the Act, or similar purposes, such as an ‘authorized officer’, ‘environmental health officer’ or
‘inspector’.

Best Practice - involves the identification and adoption of current methods, equipment and products proven
to best meet pest management objectives.

Both parties’ organisations - the Food Business and the Pest Manager.

Contaminant - any biological, chemical or physical agent, foreign matter, or other substances that may
compromise food safety or suitability.

Control - measure that is modifying risk. The restriction of an activity, tendency or phenomenon.

Corrective Action - a short term or long term action taken to directly solve a problem or remove its cause.

Duty of Care - responsibility or the legal obligation of a person or organisation to take actions or to avoid acts
or omissions (which can be reasonably foreseen) which are likely to cause harm to others.

Equipment - a machine, instrument, apparatus, utensil or appliance, other than a single-use item, used or
intended to be used in or in connection with food handling and includes any equipment used or intended to
be used to clean food premises or equipment.

EPA - The Environmental Protection Authority (NZ).

Food Business - a business, enterprise or activity (other than primary food production) that involves:
(a) the handling of food intended for sale, or
(b) the sale of food, regardless of whether the business, enterprise or activity concerned is of a commercial,
charitable or community nature or whether it involves the handling or sale of food on one occasion only.

Food Premises - any premises including land, vehicles, parts of structures, tents, stalls and other temporary
structures, boats, pontoons and any other place declared by the relevant authority to be premises under the
Food Act kept or used for the handling of food for sale, regardless of whether those premises are owned by
the proprietor, including premises used principally as a private dwelling, but does not mean food vending
machines or vehicles used only to transport food.

Food Safety Program - a program set out in a written document retained at the Food Premises of the Food
Business, including records of compliance and other related action, that:
(a) systematically identifies the potential hazards that may be reasonably expected to occur in all food
handling operations of the Food Business;
(b) identifies where, in a food handling operation, each hazard identified under paragraph (a) can be
controlled and the means of control;
(c) provides for the systematic monitoring of those controls;
(d) provides for appropriate corrective action when that hazard, or each of those hazards, is found not to be
under control;
(e) provides for the regular review of the program by the Food Business to ensure its adequacy; and
(f) provides for appropriate records to be made and kept by the Food Business demonstrating action taken
in relation to, or in compliance with, the food safety program.

Page 5 of 70
Food Safety Standards - the standards contained in Chapter 3 of the Australia New Zealand Food Standards
Code.

Good Manufacturing Practices (GMP) – Food Industry Practices to ensure that products produced meet
specific requirements for integrity, quality and consumer safety.

Handling of food - includes the making, manufacturing, producing, collecting, extracting, processing, storing,
transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying of
food.

Hazard Analysis and Critical Control Points (HACCP) - a Food Business process control system designed to
identify and prevent microbial and other hazards in food production, based on seven principles: hazard
analysis; critical control point identification; establishment of critical limits; monitoring procedures; corrective
actions; record keeping and verification procedures.

Level of Risk - magnitude of a risk or combination of risks, expressed in terms of the combination of
consequences and their likelihood.

MSDS – Material Safety Data Sheet (Aust) / SDS – Safety Data Sheet (NZ)

MPI – Ministry for Primary Industries (NZ)

Non Residual Pesticide - Pesticides which have no residual activity.

Pest Control Contact – Food Business employee assigned to liaise with Pest Management Technician and/or
Pest Manager.

PMANZ - Pest Management Association of New Zealand Inc.

Pest Management Technician - a person qualified to perform pest management and in the context of this
document is the person who conducts the work in the field.

Pest Management Technician’s Licence - a full or restricted certification to use pesticides and/or
manage pests held by Pest Management Technicians, issued by relevant Australian State or NZ authorities.

Pest Management Program – a program to manage the Pest risk.

Pest Manager – a person who is knowledgeable in pest management and in the context of this document
represents the pest management business engaged.

Pesticide - a substance used to manage pests and required to be registered by the Australian Pesticides and
Veterinary Medicines Authority or Environmental Risk Management Authority (NZ).

Pests - include birds, rodents, insects and arachnids. The intention is to ensure that the requirements cover
all animals that could contaminate food either directly or indirectly. It is not restricted to the animals listed.

Post-Harvest - between the times of harvest to consumption.

Preventative Measures - measures put in place to prevent a problem from occurring or re-occurring.

Residual Pesticide – A pesticide which remains effective for some period of time after application.

Review – activity undertaken to determine the suitability, adequacy and effectiveness of the subject matter
to achieve established objectives.

Risk – effect of uncertainty on objectives. A combination of the consequence of an event (including changes
in circumstances) and the associated likelihood of occurrence.

Risk Assessment – overall process of risk identification, risk analysis and risk evaluation.

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Risk Management – refers to the architecture (principles, framework and process) for managing risks
effectively. Coordinated activities to direct and control an organisation with regard to risk.

Safe and suitable food – food that will not cause harm to a person upon consumption according to its
reasonable intended use.

SOP – standard operating procedure

SWMS – safe work method statement

SWP – safe work practice

Validation - to establish the soundness of processes and systems.

Verification - to establish or confirm the truth or accuracy of a fact, adherence to validated processes and
systems and their effectiveness.

Page 7 of 70
Acknowledgements

We gratefully acknowledge the contribution and support of the following in the preparation of this approved
Code of Practice:

Australian Environmental Pest Managers Association Ltd (AEPMA)

Pest Management Association of New Zealand Inc. (PMANZ)

The Working Party

Gary Stephenson - Chairman

Rod McLean - Project Manager
Russell Doueal - Advanced Pest Management
Greg Mills - Allpest WA
Chris Farley - Amalgamated Pest Management
Eric van Essen - Ecolab Ltd/PMANZ
Phil Sayer – Garrards Pty Ltd
Mark Wagner – PestLearn Pty Ltd
Richard Doyle - Rentokil Pest Control Australia
Kelvin Lawrie - Rentokil Pest Control Australia
Simon Lean – Rentokil Pest Control Australia
Dr. Chris Orton - Senior Visiting Fellow University NSW Peter
Chandler - SGS Australia Pty Ltd
Phoebe Dowling - Simplot Australia Pty Ltd Gavin
Buckett - The Gourmet Guardian Pty Ltd
David Lilly – University of NSW
David Gay - WR Gay Pest Control Pty Ltd/AEPMA
Patrick Legey – Austrapest/AEPMA
Meg Bond – Copywriter
Kirsten Winlaw - Copywriter

Guest Specialist Technical Writers

Food Industry Chapters Phoebe Dowling

Peter Chandler
Rod McLean
Stored Product Insects Eric van Essen
John Cornish
Rodents Melissa Cameron
Peter Lamond
Rod McLean
Birds Peter Lamond
Kelvin Lawrie
Flying Insects Dr. Chris Orton
Richard Doyle
Crawling Insects Mark Wagner
Greg Mills
Cockroaches Dr. Peter Miller
Dr. Chris Orton

References
Food Standards Australia New Zealand
Australian Quarantine Inspection Service – Pest & Vermin SOP
AS/NZS ISO 31000:2009 – Risk Management

Page 8 of 70
1. Introduction
This Code of Practice (CoP) has been written to complement the Australia New Zealand Food Standards Code
and is intended to promote Best Practice in Pest Management in Food Premises.

2. Aims
The aim of the CoP is to provide a reference document for use by Pest Managers and Food Industries in
partnership to define Best Practice in managing Pests at Food Premises.

Specific aims are to:

 To establish and maintain a guide or reference which provides a level of tangible prescriptive information
with a view to creating uniformity and consistency regarding procedures, protocols and methodologies
which supports safe, professional and quality pest control service delivery to the food industry.
 Define the roles and responsibilities to achieve the desired outcomes to assure food safety.
 Incorporate IPM practices into the Food Industry.
 Provide Pest Management that complements the Food Standards Australia New Zealand (FSANZ), Food
Standards Code and Food Businesses Food Safety Programs.
 To provide a source of reliable information to Pest Managers and Food Businesses on some of the key
drivers in each of their industries and for them to better understand the decisions and needs of each.
 To be a source from which training will be developed.

3. Scope of the CoP

The CoP will include the following areas; commencing post- harvest and concluding at point of sale to the
consumer:

 Good Manufacturing Practices (GMP)

 Work Health & Safety and Environmental requirements
 Security requirements
 Risk Management procedures
 Pest Management procedures
 Assessment of the Pest Manager’s Performance
 Training for management and staff of Pest Management and Food Businesses.

4. Current Food Standards & Compliance

4.1 Food Standards Australia New Zealand

Food Standards Australia New Zealand (FSANZ) is an independent statutory agency established by the Food
Standards Australia New Zealand Act 1991.

The system for the development of joint Australia New Zealand food standards was first established under a
treaty between Australia and New Zealand signed in December 1995.

Within Australia, the system is based upon the initial 1991 Commonwealth, State and Territory Agreement in
relation to the adoption of uniform food standards. This system continues in operation under the Food
Regulation Agreement 2002, and is implemented by food legislation in each State and Territory and in New
Zealand, and by the Food Standards Australia New Zealand Act 1991 (FSANZ Act) of the Commonwealth of
Australia.

Page 9 of 70
The FSANZ Act establishes the mechanisms for the development and variation of joint food regulatory measures
(a food standard or a code of practice) and creates Food Standards Australia New Zealand (the Authority) as the
agency responsible for the development and maintenance of a joint Australia New Zealand Food Standards Code
(the Code).

Although the Authority develops food standards, responsibility for enforcing and policing food standards rests
with the States and Territories in Australia and the New Zealand government in New Zealand. Further, in relation
to food imported into Australia, the Commonwealth, through the Imported Food Control Act 1992, enforces the
Code. Within each jurisdiction there are one or more agencies responsible for food surveillance charged with the
task of ensuring the requirements of the Code are met.

Australia New Zealand Food Standards Code

The Code is a collection of individual food standards. Standards on related matters are grouped together into
Parts, which in turn are collected together into four chapters.

Chapter 1 deals with standards which apply to all foods, with the exception of Maximum Residue Limits (MRLs)
and processing requirements for which New Zealand has its own regulations.

Chapter 2 deals with standards affecting particular classes of foods. Food hygiene is not part of the joint food
standards system.

Chapter 3 covers food hygiene issues specific to Australia. New Zealand has its own food hygiene arrangements.

Chapter 4 contains standards dealing with the primary production of food in Australia. Again, New Zealand has
its own arrangements for primary production of food.

Food standards have the force of law. It is an offence in New Zealand, and a criminal offence in Australia to
supply food that does not comply with relevant food standards. Notwithstanding food standards, it is also an
offence to sell food which is damaged, deteriorated or perished, which is contaminated, or which is unfit for
human consumption. Because food standards are given legal effect by State, Territory and New Zealand laws, it
is important to read the Food Standards Code in conjunction with the relevant food legislation.

All Food Businesses are required to comply with relevant food standards.

There are four additional national food safety standards which apply to Food Businesses in Australia.

FSANZ developed these standards in consultation with national and state Health Authorities, the Food Industry,
and other interested organisations and individuals.

The New Zealand Ministry for Primary Industries is responsible for the development of food safety standards in
New Zealand and for implementing the Food Standards Code. There are a range of food regulatory
requirements in New Zealand. Importantly, all food for sale in New Zealand must comply with the Food Act
1981, the Food (Safety) Regulations 2002 and the New Zealand Food Standards 2002. The MPI is
responsible for food regulation in the domestic and export sectors including that made under the Animal
Products Act 1999. NZFSA is also accountable for the implementation of regulations made under the Agricultural
Compounds and Veterinary Medicines Act 1997.

A Risk Management Programme (RMP) is a documented programme designed to identify and control hazards
and other risk factors in relation to the production and processing of certain animal material and animal
products, to ensure that the resulting animal product is fit for its intended purpose.

The Food Act’s provisions relating to composition and labelling, including those found in the Food Standards
Code, apply regardless of whether operations are managed under a food safety programme (FSP), RMP or the
Food Hygiene Regulations. RMP operators must comply with the Food Standards Code.

Page 10 of 70
4.2 The Five Food Safety Standards (in Australia)

The five Food Safety Standards are:

4.2.1 Interpretation and Application.
4.2.2 Food Safety Programs.
4.2.3 Food Safety Practices and General Requirements; and
4.2.4 Food Premises and Equipment.
4.2.5 Food Safety Programs for food service to vulnerable persons.

Together, these standards are based on a preventative approach to the incidence of food-borne illness in
Australia (only) and are designed to help ensure Food Businesses produce food that is safe to consume.

Pest Managers servicing a Food Business should understand and comply with the sections of the Food Standards
Code applying to Pest Management (refer to appendix).

5. The Regulatory Environment

The Pest Manager and the Food Business have an obligation to conform to all required Statutory Regulations.
Both parties will need to be aware of these requirements to ensure a correct service is applied.

5.1 The Pest Manager Requirements

A person must be licenced to use pesticides in pest management procedures in the course of a pest control
business. Licencing is a State/Territory responsibility in Australia and national in New Zealand. (For further
information see Section 17 – Training & Accreditation of Pest Managers).

A licenced Pest Manager seeking to comply with this Code is required (but not limited) to:

 Comply with all Work Health & Safety and Welfare Acts, applicable Codes of Practice and
Standards.
 Comply with all National and State regulations that apply to pest management.
 Apply pesticides in accordance with the product label directions and industry and government
approvals (eg. APVMA / AQIS / MPI).
 Keep records of pesticides applied.
 Hold current policies for Professional Indemnity and Public Liability Insurance.

5.2 The Food Business Requirements

In addition to all legal requirements, a Food Business may also need to comply with additional standards for
commercial reasons. The Food Business should explain to the Pest Manager the relevant sections of the
standards, Codes or regulations to which they must comply.

Examples of additional standards are, (but not limited) to;

 American Institute of Baking (AIB)

 BRC (British Retail Consortium)
 Global Food Safety Initiative (GFSI)
 HACCP (Codex Alimentarius)
 International Food Standards (IFS)
 ISO 22000 (FSSC 22000)
 SQF (Safe Quality Food)
 WQA (Woolworths Quality Assurance)

Page 11 of 70
6. Relationship between Pest Management, Good Manufacturing
Practice & Food Safety Programs
Pest Management is a GMP program pre-requisite for the Food Business.

Section 3.2.1 of the Food Standards Code is based upon the principle that food safety is best ensured through
the identification and control of hazards in the production, manufacturing and handling of food as described in
the Hazard Analysis and Critical Control Point (HACCP) system, adopted by the joint WHO/FAO Codex
Alimentarius Commission, rather than relying on end product inspection alone. The Food Standards Code
enables Australian and New Zealand authorities to require Food Businesses to implement a Food Safety Program
based upon the HACCP concepts. The Food Safety Program is to be implemented and reviewed by the Food
Business, and is subject to periodic audit by a suitably qualified Food Safety Auditor.

As a part of their Food Safety Program, the Food Business should ensure all physical, microbiological and
chemical risks for all processes are identified including those related to pest control.

It is expected that the Food Business and Pest Manager would work together to ensure any risks are managed.

If a Pest Manager identifies any additional risks, these should be raised with the site Pest Control Contact for
consideration in Food Safety Documentation.

7. Induction of Pest Control Service Company into a Food Business Site

7.1 Work Health & Safety

The Pest Manager and Food Business must comply with all Work Health & Safety laws and relevant Codes of
Practice.

The Food Business is obligated to ensure all Pest Managers are inducted safely onto their site.

The Pest Manager must identify hazards and manage risks that could affect the installation, maintenance and
effectiveness of a Pest Management Program.

Pest Managers must develop and carry a generic Risk Assessment form. Prior to starting any work, the Pest Manager
(PM) should conduct a risk assessment of areas to be treated and surrounding areas. If the slightest, potential risk
or hazard is perceived/identified, the PM should complete the Risk Assessment form and then discuss this with the
customer, along with the control measures both parties intend to put in place.

After the risks/hazards have been attended to, the Risk Assessment form must be completed and signed by the
Pest Manager and the customer or site representative. Both parties should file a copy for future reference.

7.2 Pest Company Hygiene Procedures

Pest Managers are expected to maintain a high level of personal hygiene and cleanliness, they must not be
carrying disease or suffering from any contagious illness and shall not pose any contamination risk to food.

All Pest Managers must be aware of specific requirements relating to GMP, personal hygiene and disease control
when entering a Food Business. Different companies may have implemented their own individual tailored food
safety policy. Check with the site contact regarding specific requirements and regulations.

Pest Managers should develop and provide to the customer a Personal Hygiene Policy for servicing food sites (which
can be part of the Pest Manager’s SOP or SWP for pest control servicing of food sites).

Page 12 of 70
Correct Attire - Exposed skin to be covered
- Suitable fully enclosed footwear to be worn
- Hair netting to be worn (covering all hair)
- Beard netting to be worn where applicable
- Coveralls or long sleeved dust coats to be worn and buttoned up
- Gloves where specified must be worn
- Protective eyewear where specified must be worn
- Protective hearing items where specified must be worn
- Jewellery (watches, rings, watches, necklaces, earrings, etc.) to be removed

Personal Hygiene - Long hair must be tied up or tied back

- Hands to be thoroughly washed with soap, water and disinfectant where applicable
- Open wounds must be completely covered / bandaged (air tight and metal detectable)
- Individuals suffering from communicable diseases such as colds, influenza, etc. should
not enter food production / packaging areas
- Ensure shoes are clean before entry. Use footwear exchange where required.

7.3 Food Business Site Specific Procedures

It is the responsibility of the Food Business to ensure the Pest Manager is inducted onto the site; this should
include policy requirements for GMP (including hygiene), site security, WHS and environment.

Specific GMP requirements for Food Businesses may vary and should include (but not be limited to) the following:

 Sign in and out procedures

 Designated parking areas
 Designated smoking areas
 Hand washing protocols
 Eating and drinking restrictions within designated areas
 Prohibition of specific items in designated areas
 Fire/Emergency evacuation procedures and Muster Areas
 Working at Heights procedures
 Small Space procedures & permits
 Access to restricted area procedures
 Personal Protective Equipment requirements

All the above should form part of the site induction provided by the food site.

7.4 Food Site Security Procedures

It is the responsibility of the Food Business to ensure any relevant security policies and procedures are
communicated to and understood by the Pest Manager. Pest Managers are required to abide by security policies
and procedures at Food Businesses.

Pest Managers must keep a copy of their current Pest Management Technician’s Licence and identification on
their person at all times.

Pest Managers are to supply the Food Business with a copy of identification documents for all staff members
who may enter the site on behalf of the Pest Manager.

Page 13 of 70
7.5 Attire for Pest Service staff at Food Business Sites

The Food Business may supply applicable protective attire for their manufacturing areas. Where this does not
occur, it is the responsibility of the Pest Manager to comply with Food Business Food Safety Standards.

Pest Managers will need to comply with all hygiene, WHS, sanitation and bio-security measures in regards to
protective clothing and equipment needed to enter the Food Business site.

7.6 Environmental Procedures for the Pest Service Company

Pest Managers shall adopt responsible work practices which reflect relevant Acts (Hazardous Substances Act and
Health Acts (Australia); Hazardous & New Organisms Act and Health & Safety Employment Act (NZ), and a Food
Business’s policy on the environment.

Examples of areas could include (but not be limited to);

 Always adhere to chemical product label directions and MSDS’s

 Storage of onsite chemicals.
 Environmental risk management process on all chemical preparation has been completed and
authorised by the Food Business.
 Ensure all chemical spills are contained and cleaned up.
 Ensure all chemical containers are disposed of in accordance with labelling requirement and in
accordance with the Hazardous Substance Act (Australia). Hazardous Substances and New Organisms
Act 1996 and Health & Safety Employment Act (NZ).
 Dispose of all refuse, or recycle all plastic bait stations, batteries, cardboard etc by removing to an
appropriate site or as per local regulations.
 Do not dispose of any chemical residues or containers at customer sites.
 Use pesticides downhill of wells, sinkholes, ditches, or standing water.
 Identify and avoid streams, ponds, creeks and other watercourses.
 Do not apply pesticides when rain or winds could affect the treated area.
 Be mindful of adjacent properties with spray drift, ie. pets, pet feeding containers and clothes lines.
 Triple-rinse spray equipment and empty containers after use.
 Properly dispose of rinse water or use during later pesticide application.

The Pest Manager should develop and provide to the customer a Chemical Handling Procedure / Safe Work Practice
for Chemical Handling or similar for servicing food sites (which can be part of the Pest Manager’s SOP or SWP for
pest control servicing of food sites).

This SOP or SWP document can be in the form of a multi-tiered written procedure which encompasses the pest
company’s policies like Chemical Handling, Personal Hygiene and Work Health & Safety, along with the company’s
standard pest servicing procedures eg: Rodent Control, Crawling Insect Control, Flying Insect Control, Stored Product
Pest Control, Bird Control, Feral Animal Control and so on.

An alternative can be individual SWP’s or SOP’s for each pest service and each policy separately. Either way, the food
business should know what and how pest control servicing is performed on their site(s).

Page 14 of 70
8. Role of the Pest Control Contact(s) at the Food Business
The Food Business should appoint a Pest Control Contact as the point of contact for the Pest Manager company
and the Pest Management Technicians who visit that site. The Pest Control Contact should have the authority to
carry out or oversee the Pest Manager’s recommendations.

It is the responsibility of the Pest Control Contact to:

 Advise the Pest Manager of any relevant issues (eg. Potential site risks, sensitive issues or unused areas
which may harbour pests), either current or past, which may affect their work.

 Advise the Pest Manager of any current pest activity sighted or significant past pest activity history.

 Advise the Pest Manager of any issues that affect the Pest Management Technician’s work on site (Refer
to Section 7 – Induction into a Food Business Site).

 Facilitate access to all areas where inspection and/or treatment will be required.

 To encourage continuous feedback from the staff of the Food Business, especially Pest activity. A system
of recording this information and passing it to the Pest Manager should be developed.

 To review and action (where required) documentation in the Site Service Register supplied and
maintained by the Pest Manager.

The Pest Manager will report both verbally and in written form, on their activity (frequency of visits, areas treated
and type of re-treatment (Service Report), trend analysis (Electronic Reporting where enabled or Pest Monitoring
Sheets) and recommendations (Hygiene & Maintenance Reports) to the Pest Control Contact. They will agree on
the frequency of face-to-face meetings to discuss the reporting and recommendations. When Pest activity is high
this can be as frequent as each time the Pest Management Technician is on site. Less frequent face-to-face
meetings may be appropriate when pest activity is low.

9. Designing a Pest Management Program (see Section 11 – Integrated Pest Management)

The Pest Management Program is the risk management method against Pests, designed by the Pest Manager in
conjunction with the Food Business. The Pest Management Program should support the Food Safety Program of the
Food Businesses. The Pest Management Program is to include a management plan which covers all legislative
requirements and ensures Industry Best Practices.

N.B. The information and requirements of the Pest Management Program can be covered by the contents of the
Site Service Summary (specific to that site) and the Safe Work Practice or Standard Operating Procedure for Servicing
Food Sites.

Setting Objectives

The Food Business and the Pest Manager should agree on the objectives of the Pest Management Program. This is
undertaken by both parties after the initial inspection.

The Pest Management Program should be both pro-active/preventative and reactive.

Service Intervals

Because of the variability of Pest Management as influenced by conditions, seasons, location, site and other factors
such as industry standard requirements, the frequency of service can only be established and varied when required
by the initial and ongoing risk assessments and by reviewing ongoing reporting and trend analysis, which takes these
factors into account. Accordingly this Code does not specify frequency of services

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Step 1. Complete Site Inspection

The Pest Manager will complete a thorough site inspection identifying and documenting all Pest evidence or
potential activity, and IPM procedures required. The Food Business should also advise the Pest Manager of any
issues, unusual or infrequent Pest activities that are not obvious during the inspection.

Step 2. Identifying Areas of Requirement for Pest Management

Both parties’ organisations should identify areas that have varying requirements for the control of Pests. These
are likely to differ from site to site.

For example: after the Risk Assessment is completed, the following areas may be identified and their pest
management requirements specified:

Area 1 Production, Process area.

Area 2 Warehouse, Storage areas (including incoming and finished goods).

Area 3 Voids – roof, sub-floor, service ducts.

Area 4 Maintenance, Administration, Plant rooms, Service rooms.

Area 5 Exterior Building Perimeter and Outer buildings and grounds.

Area 6 Perimeter Fence Line.

Area 7 Neighbours

Step 3. Identify Pests and Treatment Recommendations

Identify the targeted Pests for each area.

The Pest Manager should identify options for prevention, monitoring and control and make recommendations for the
areas. Refer to Section 12 – Targeted Pests and Control Options.
Section 10 – Pest Management Documentation Required.
Document procedures to be followed if a non-targeted pest infestation occurs.

Step 4. Ensuring compliance with site WHS requirements

The Pest Manager must confer with the Food Business to ensure that all elements of the Pest Management Plan
comply with site WHS requirements.

Step 5. Identify Resources

Both parties’ organisations should identify resources that are employed to meet the treatment
recommendations identified in Step 3. Note: it is not necessarily the case that all recommendations will be
carried out by the Pest Manager. Many aspects of IPM are GMP related and will be controlled by the Food
Business (eg. Waste management, cleanliness, door operation).

Resources will include: personnel, processes, systems, technology, tools, information systems and decision
making process. The frequency and level of service from the Pest Manager should be agreed. Appropriate record
keeping and information flow should also be identified.

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Step 6. Responsibility

The Pest Management Program should identify responsible persons in both organisations to maintain the Pest
Management Program and liaise with each other.

Step 7. Communications and Reporting Mechanism

The Pest Management Program will identify the supporting documentation the Pest Manager will prepare, retain
and /or give to the Food Business. This will be agreed in consultation with the Food Business. (Refer to Section 10
– Pest Management Documentation Required)

Step 8. Monitoring and Reviewing

Both parties will agree on a process and frequency for monitoring, reviewing, and if necessary, adjustments to
improve the Pest Management Program. (Refer to Section 10.3.2 - Trend Analysis)

Step 9. Scope of Works (or Services)

All of this will be included in a Scope of Works.

10. Pest Management Documentation Required

10.1 Scope of Works

The Scope of Works should include, but is not limited to, the following:

 Pests covered
 Frequency of service
 Area of service
 Time of service
 Response times
 Warranties
 Agreed reporting
 Method of treatment
 Approved products and chemicals
 Pest Management Program
 Pest monitoring plan
 Resource plan
 Schedule of conditions
 External notification of treatments

10.2 Site Service Register

Many of the food safety management systems require the use of a site register, which is a communication “tool”
between the food business and the pest service company. It is a repository (folder, book, file) which is kept in an
agreed location for storing paperwork relating to the delivery of pest control services to the food business.

The food business and the pest company in collaboration, should keep the site register up to date.

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There are many documents which can be stored in the site register. Documents may also be stored electronically
and made available to the food customer online. The choice of which documents are kept in the site register and
which ones are recorded electronically is really up to the food business and the pest company to decide on.
Irrespective of this however, there are several documents which in general are universal requirements of several
food safety management systems. These include the following:

 Pest Services Company Contacts List - (names and numbers of key pest company personnel which the food business
can contact when needed). The contacts at the food business can also be listed here. (HARD COPY NEEDED)

 Service Summary - (an overview of which pets, where and how often service are conducted). Any special site
conditions, access arrangements and restricted areas can also be included here. (HARD COPY NEEDED)

 On-Site Communication Guidelines - Sign-in and sign-out procedures. (HARD COPY NEEDED)

 Customer Pest Sightings Log - For food site staff to record pest activity which can be addressed during service visits by
the pest technician. (HARD COPY NEEDED)

 Site Maps – Where the number and location of pest monitoring devices (rodent stations, UV light Units, Pheromone
Lures) can be displayed. The pest service company or the food business should sign off the maps to confirm the
information is current and correct, at regular intervals (usually 6 months). (HARD COPY NEEDED)

 Approved Chemical List - Agreed list of chemicals approved for the site. (HARD COPY NEEDED)

 Pest Monitoring Sheets - For pest technician to record species, numbers and level of activity eg: rodent stations / UV
Flying Insect light units / Pheromone Lures. (CAN BE RECORDED ONLINE)

 UV light Globe Change Log - Where the dates of the globe changes can be recorded to alert when the next change is
due. (CAN BE RECORDED ONLINE)

 Safe Work Practices or Standard Operating Procedures – Written procedures detailing how specific services are
performed eg: Servicing of rodent stations, UV light units, Cockroach Treatments, Spider Treatments, etc. (CAN BE
RECORDED ONLINE)

 Technician Pest Licenses - Copies of the technician’s pest licenses who perform the pest servicing. (CAN BE
RECORDED ONLINE)

 Safety Data Sheets (MSDS/SDS) - For all chemicals used on the site (CAN BE RECORDED ONLINE)

 Insurance Certificates / Accreditations - For the pest services company (CAN BE RECORDED ONLINE)

10.3 Service Reports

Service Reports should include the following:

 Client Name
 Site Address
 Date of Service
 Pests treated
 Areas covered
 Active ingredient
 Concentration of formulation
 Volume of formulation used
 Method of application
 Product batch number
 Prevailing weather conditions (wind direction and speed)
 Pest Management Program improvement recommendations
 Any other legislative requirements
 Technician’s Name and signature
 Provision for customer signature

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All service reports will need to be supplied to the representative of the Food Business within the agreed time
frame (as set out in the Scope of Works).
10.3.1 Pesticides and Chemicals Batch Numbers

Recording of Pesticides batch numbers on service reports may be necessary under the Food Safety System of
specific sites. This recording mechanism allows the Pest Manager to trace the locations of the Pesticide batch
usage if required upon recall, which adequately facilitates auditing requirements. Records of Pesticide Application
are required by legislation and in some states, need to be completed and provided to the customer within 24 hours
eg: NSW Pesticides Regulations 2009.

10.3.2 Trend Analysis

Trend Analysis is a continuous improvement planning and risk management tool. It is not a substitute for a
proactive program based on a pest risk assessment and designed accordingly. It is now common on many food
manufacturing sites and reflects the influence of quality management and third party auditing.

Trend Analysis is also a measurement tool which can provide insight as to the effectiveness or otherwise of a pest
management program.

The form of the trend analysis needs to be agreed between the Pest Manager and the Food Business. Many Pest
Managers have their own system that is supported by their own training, experience and equipment. However
the Food Business may have its own corporate requirements or those of an auditing regime.

Data used in the trend analysis will depend on the Pest. Some examples of data sources are:
 Sticky boards for flying and crawling insects
 Catch traps
 Bait consumption
 Formal counting
 Photography (where authorised)

In all examples the identification of the data source, location, dates and/or time must be kept.

Pest sightings can be a useful source of data indicating a Pest and location. However as they are often based on
casual observation and inconsistent reporting they can be an imprecise source of data. It is preferable that more
formal and standardised data collection be used in the trend analysis. The data needs to be collected and
recorded in a way to allow “drill down” of broad information to location specific information. The bigger the site
the more important this becomes.

The information (numbers and species) collected from the “Pest Monitoring Reports” which are completed by the
Pest Manager at each service visit eg: Rodent, Flying Insect, Stored Product Pest can be collated over defined
periods of time, so that patterns of activity by pest species and/or in specific areas can be established. These
patterns can be then be used to evaluate the success of the pest program and/or to predict seasonal or operational
effects (maintenance programs, bulk ingredient delivery, etc) on pest activity in the future.

Reporting can be hard copy, electronic (disc or memory stick) or web based. It will be by agreement between the
Pest Manager and the Food Business. It is recommended that verbal, face-to-face reporting in conjunction with
the hard copy/electronic report be also done. The frequency of this most often depends on the level of Pest
activity and the need to make changes on the site to reduce the Pest activity.

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The Pest Managers report should include all aspects of Integrated Pest Management (refer to Section 11) that
need to be addressed. Items that have been reported previously but not addressed should be repeated in
subsequent reports until they are addressed.

Pest management is an activity where success is indicated by a null result (eg. the better it is the less is seen.).
Therefore trend analysis showing low Pest activity should not be an automatic trigger to reduce the pest
management effort. Reduction in the effort can lead to a Pest outbreak and the time and cost to regain a
satisfactory low level of Pest activity can be more than the saving from reducing the pest management effort.

10.4 Location or “Site” Maps

Location Maps are to be maintained documenting the uniquely identified pest management stations. Station
Maps to be reviewed, dated and signed at least annually.

10.5 Customer Pest Sightings Register

The Food Business should maintain an accurate record of pest sightings (including specimens where possible).

Any sightings considered urgent should also be immediately communicated to the Pest Manager by the Food
Business and recorded.

Any pest related customer complaints should be recorded in the Pest Sighting Register

Customer Pest Sighting Register(s) must be check by the Pest Manager as part of every service.

An example of important information to be included on the Pest Sighting Register:

 Date
 Pest (if known)
 Specific Area
 Reported By
 Immediate Action Taken (eg. Sample pest taken, maintenance contacted)
 Corrective Action by Pest Management Technician
 Date Completed
 Pest Management Technician’s name & Licence Number.

The Food Business should maintain an accurate record of pest sightings (including specimens where possible).

The Customer Pest Sightings Register must be checked and signed during each service by the Pest Service
Technician, even if there is no reporting entered into the register. This serves as evidence that the register has
been checked by the pest service company as part of a regular service.

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11. Integrated Pest Management
11.1 What is Integrated Pest Management?

Integrated Pest Management is the systematic implementation of a combination of the safest, effective processes
and methods which are used to reduce or eliminate Pests from an area. Input and co-operation from all parties
concerned is crucial to achieve the desired outcomes (including the customer).

It would normally include, but is not limited to, the following:

(FS) - FOOD SITE (PM) - PEST MANAGER (FS & PM) - FOOD SITE AND PEST MANAGER

 Segregate and inspect all incoming goods (create a quarantine area) - (FS)
 Rotate products (first in, first out) - (FS)
 Practical & accessible storage (allow inspection, cleaning & treatment) - (FS)
 Exclude pests in the first place (screens, doors, air curtains, proofing) - (FS)
 Maintain the integrity of the building and building fabric – (FS)
 Regular, thorough cleaning (reduce attractants & potential breeding sites) - (FS)
 Remove breeding mediums (rubbish & food residues) - (FS)
 Minimise harbourages for pests by sealing cracks, crevices - (FS)
 All external building lights should emit yellow light (to decrease attraction to night flying pests) - (FS)
 Lighting set away from buildings should be white light (to attract night flying pests away) - (FS)
 Used cooking fat/grease or food scraps should not be left around exterior of buildings uncovered - (FS)
 All food spills should be cleaned up immediately - (FS)
 Manage odour emissions - (FS)
 All incoming stock/pallets should be checked thoroughly upon arrival - (FS)
 Internal walls should be kept clear of stock/stored materials - (FS)
 Internal/external bins should be emptied regularly and have close fitting lids - (FS)
 Grounds and landscaping should not provide a pest habitat, food source or access to buildings - (FS)
 Regular monitoring of pest activity - (FS & PM)
 Establish & agree on acceptable pest activity levels – (FS & PM)
 Establish appropriate treatment response & methods to address varying pest activity – (PM)
 Establish follow-up and review process (post treatment) – (PM)
 Establish regular meeting schedule – (FS & PM)
 Develop and provide appropriate documentation - (PM)
 Provide and update Site Service Register – (PM)
 Implement a systematic improvement program and promote open communication (FS & PM)

The following process is provided as a guide to the actual step by step process of performing Integrated Pest
Management. For the purpose of this CoP, this process is relevant to the delivery of pest control services to a food
customer. However, this process can be applied to most pest control situations.

1 Inspect
2 Identify the pest
3 Find the source
4 Advise & educate the client
5 Modify the environment
6 Structure the pest control plan
7 Implement the pest control plan, and allocate responsibilities to both parties
8 Monitor, review & where necessary, improve the control plan
9 Continually record & document

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In the list above, the responsibility varies as some items are more appropriately done by the Food Business.
However the selection of the best option will require an understanding of Pest biology and behaviour and the
Pest Manager will have a role to advise the Food Business.

11.2 Exclusion & Proofing

Preventing the Pest(s) from entering the area to be protected is an obvious first step. This can take several
forms, such as design of the building to prevent access, installation of barriers, inspection of incoming goods for
Pests, and minimisation from Pests from surrounding areas. Section 12 Main Targeted Pests has specific
information for each of the main Pest types. The following is general comment for all Pests on all sites.

11.2.1 Building Design

As well as being appropriate for the activities for which the premises are used, the design and construction of
food premises should:
 not permit the entry of Pests
 not provide harbourage for Pests
 not attract or encourage pests

These are not always well considered in the building design and the Pest Managers may need to identify building
and design problems which may lead to Pest harbourage and infestation on the Food Business site. This is most
likely done at the initial inspection but may also become apparent during on-going servicing. The Pest Manager
needs to recommend to the Food Business steps they can take to correct building design faults.

Barriers

The installation of barriers to an existing building is a likely outcome of the identification of design faults.

Examples may include, but are not limited to, the following:

 Exterior vents are screened.

 Construction joints area sealed.
 Gaps between outer walls and pavement are sealed.
 Gaps under and around doors are well sealed
 Doors shut automatically (self-closing) if left open or not closed
 Holes in roof and walls are sealed.
 Strip curtains or air curtains on doors that are open for long periods.
 Positive pressure ventilation that provides an outward-moving barrier to flying insects (and
dust) when doors are opened.
 Screens installed on windows.
 Drains are sealed/screened.
 Electrical penetrations are sealed.
 Any gaps or holes allowing pest entry are sealed

11.2.2 Inspection/Warehousing

Incoming goods can be a source of Pests incursion. Warehouse procedures need to be developed to manage this
access mode. The Pest Manager can advise on what to look for and where.

Any goods that are infested should be quarantined until treatment to eliminate the Pest is carried out.

11.2.3 Surrounding areas

If there are high numbers of Pests in the immediate area, outside of the area is to be kept free of Pests, this adds
to Pest pressure on the barriers. In these instances IPM would include steps to reduce the exterior Pest
pressure. These are Pest specific and covered in Section 12.

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11.3 Harbourage/Habitat

All Pests seek areas where they are sheltered and protected. These areas are also Pest breeding sites. The type
of area is Pest specific and details are found in Section 12. The Pest Manager should advise after the initial site
inspection and as necessary. Some general comments that cover all situations are:

 All areas to be kept neat and tidy, free of rubbish and clutter.
 All products to be stored off the ground.
 All products to be a suitable distance off the wall perimeter to allow access for inspection and cleaning.

Other situations that provide harbourage can be:

 Incorrectly stored plant and machinery on interior and exterior of the Food Business.
 Incorrectly stored items in roof void.
 Inappropriate vegetation – eg. long grass or flowering plants.
 Overhanging trees.
 Incorrectly storing pallets.
 Incorrectly storing foodstuffs on the exterior.
 Canopies, verandas and roof spaces.
 Drains and sumps – both internal and external

If necessary the Food Business management should approach neighbouring properties if that property provides
harbourage for Pests that could impact on the Food Business.

11.4 Food Sources

Elimination of food sources for the Pests is a standard component of IPM. Not only does this discourage the
increase of Pest populations but also it will increase the success of baiting programs where these are used.

A high level of cleanliness is a necessary start. Not only does lack of cleanliness afford food sources for Pests, it
can lead to poor hygiene and increases odours attractive to pests a n d the risk of bacteria and other food
contaminants. Specific steps can include:

 Removing pools of water remaining on the floor of production areas and amenities
after the cleaning operation to provide a dry environment.
 Cleaning of the Food Business lunch room on a regular basis.
 Routine cleaning of amenities and personnel lockers.
 Routine cleaning under product pallets held in stores/warehousing areas.
 Routine cleaning of drains and sumps
 Securing/taping or otherwise securing broken packages or cartons holding ingredients, food product
and product wrapping materials and immediately cleaning up any spilt food source.
 Having lidded refuse bins on concrete slabs with regular housekeeping procedures in place.
 Hauling waste material in watertight trailers that do not spill contents.
 Spills contained and cleaned up without delay.
 Not holding waste material on surfaces that cannot be cleaned effectively.
 Routine maintenance and immediate repair of faulty, leaking or broken production & packaging
machinery, conveyor belts, etc.

11.5 Pesticides and Traps

In most situations, even when all the above steps are in place, actions will need to be taken to eliminate Pests.
The use of pesticides, baits and/or traps will be required. The type to be used will be Pest specific. Sections 12 and
13 have more information on the methods and equipment to be used.

As a general comment, it is unwise to rely on the one type of pesticide, bait or trap. Insects develop resistance
and rodents develop trap shyness and bait aversion. A good IPM plan will use a range of methods and
technologies to eliminate the pests and vary the time and location of use.

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11.6 Improvement Program

Systematic recording of the components of IPM and the results can assist to develop more effective Pest
Management. It should be based on trend analysis that allows identification of the Pest and location on the site.
As noted above the Pest Manager should note in his reports to the Pest Control Contact those items outside his
agreed scope of works but which impact on the IPM.

The Pest Manager should consult with the Food Business on those IPM items that should be addressed by the
Food Business. It is recommended these items should continue to be reported by the Pest Manager until they
are addressed by the Food Business.

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12. Main Targeted Pests
12.1 Rodents

12.1.1 Background

Rodents have been implicated in over 55 diseases representing a diverse range of pathogens from viruses to
parasitic worms. Rodents are also responsible for a considerable loss of food supply by consumption and
contamination. Damage to building fabric, fires, outages and damage to computer, telecommunication and
electrical networks and damage to personal effects are among other consequences caused by rodent activity
including gnawing.

Diseases associated with rodents include:

 Salmonella – Bacteria affecting digestive system (can be fatal).

 Weil’s disease / Leptospirosis – relatively rare bacterial infection – symptoms include abdominal
pain, diarrhoea, rashes. Can lead to liver damage, renal failure and possible death (from rodent
urine).

 Trichinosis – Bacteria causes headaches, fever, chills, vomiting, aches (infectious worms).

 Murine Typhus – Rickettsia bacteria from rat flea causes headaches, fever, chills, vomiting, and
aches. Can be fatal.

 Rat bite fever – If untreated, can cause damage to heart and brain. Can be fatal.

 Lymphocytic chorio-meningitus – Worms penetrate the body and infect the membranes around the
brain & spinal cord.

 Poliomyelitis – Highly infectious viral disease. Causes paralysis, which is often permanent.

 The “Black Plague” or Bubonic Plague which killed 50 million people throughout Europe in the 14th
century was a pathogen transmitted via a bite from the rat flea.

 More recently, the discovery of the Hantavirus Pulmonary Syndrome (a potentially fatal disease
which affects the circulation, lungs, spleen and gall bladder) associated with some rodents continues
to be of concern to medical authorities and should be a stark reminder of the connection between
rodents and serious disease.

12.1.2 Rodent Species

The rodents of concern are mice and rats. Following are some facts that are useful to know for the
understanding of control options.

These behaviours are common to all three commensal rodents:

 Rapid breeding cycles

 Extremely adaptable to their surrounds
 Cohabitate easily with humans
 Excellent route memory
 Excellent senses except for vision
 Good at climbing and jumping
 Excellent swimmers
 Nocturnal animals
 Omnivorous (will eat almost anything)

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12.1.3 House Mouse - Mus musculus/domesticus

The House Mouse has the most extensive distribution of any pest mammal throughout the world. In Australasia,
mice have established throughout the entire region and are found in areas where no native mammals are
present. Mice have a range of behaviours that facilitate invasion and quick establishment. These behaviours
allow mice to maintain population sizes at high numbers and even reach plague proportions.

Varying food intake, modifying diet depending on what is available, varying breeding rates and modifying nesting
behaviour are some of the adaptations which allow mice to invade areas quickly. When attempting to control
mice it is imperative that control measures commence prior to breeding otherwise many small satellite
populations can develop quickly and mice numbers can grow rapidly.

General Behaviour
 Mice are good climbers, however they do not move between elevated and low lying areas to the same
extent as Roof Rats.
 Mice often nest in tight concealed corners, in grain and stock bags and in makeshift nests formed from
available materials.
 Mice are curious and will investigate new features within their environment.
 Mice are very efficient burrowers, however burrow systems are not as extensive as Roof Rats and
Norway Rat burrows.
 Mice burrows are relatively shallow with only a few entry or exit points.
 Mice have a low requirement for water.
 Mice are good swimmers, climbers and jumpers.
 Mice can jump vertically to a height of approx. 60 cm.
 Mice are able to enter through gaps as small as 6mm.

12.1.4 Roof Rat – Rattus rattus (also known as the Black Rat or the Ship Rat)

The Roof Rat is one of the most successful and widespread rat species around the world. In Australasia, Roof
Rats have become significant pests in both urban and agricultural environments and, unlike other parts of the
world, have a larger distribution than Norway Rats.

The ability of this species to utilise an entire area (low lying and elevated) due to their agility, to modify their
breeding rate and live in colonies or independently, allows this species to flourish in many environments. Roof
Rats reproduce throughout the year, however peak breeding is usually associated with warmer summer months,
when food is plentiful.

General Behaviour
 Roof Rats are agile climbers and this forms an integral component of their feeding behaviour.
 Its ability to climb allows them to utilise food and nest sites unavailable to other animals.
 Climbing also allows them to avoid predators.
 Roof Rats are very accomplished burrowers, forming extensive burrow systems, but prefer to live at
heights.
 Roof Rats are neophobic (fear of anything new or unfamiliar).

12.1.5 Norway Rat – Rattus norvegicus (also known as the Brown Rat or the Sewer Rat)

The Norway Rat is the largest and most aggressive of the commensal rodent species. This species has colonised
and established well in urban areas, particularly refuse sites, wharfs, food production areas and sewerage
systems.

A Norway Rat’s aggressive nature, wide ranging diet, ability to feed on scraps and waste products, burrowing
behaviour and rapid breeding rate make this species an accomplished pest.

General Behaviour
 Norway Rats are creatures of habit.
 They are very neophobic (fear of anything new or unfamiliar).
 They are excellent swimmers.

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  Norway Rats often form extensive burrow systems with multiple entry and exit points.
 Within structures, Norway Rats will nest in debris, wall voids, culverts, stock piles pipes etc.
 Norway Rats often inhabit areas of lower hygiene standards in comparison to Roof Rats.
 Norway Rats are poor climbers and are rarely found in elevated areas.
 Due to their aggressive nature, Norway Rats can often out-compete other rodent species allowing them
to make better use of food and nests within an area.

12.1.6 Rodent Management Options

Any program to control rodents should include exclusion and deterrence. Entry points need to be blocked and
the area kept clean and free of food scraps. If possible, food storage should be off the ground – not because this
prevents access, but it limits harbourage and undetected access.

However, even with the above systems in place rodents are likely to gain access. Their physical capabilities mean
total exclusion is almost impossible to achieve. Therefore any rodent control program will include additional
steps as outlined below.

12.1.7 Non Toxic Approach

Management Tool Rationale Recommended Action

Snap (Kill) Traps - Good in areas where bait cannot be placed Place in areas where rodents run, nest and near
and a non-toxic approach is needed. feeding sites. Make sure they are moved after a
- Not suitable for sites where protected few captures to prevent trap shyness. Snap traps
/native rodents are present. should be ideally housed in lockable rodent
- Normally used as a reactive rodent control stations.
method to humanely eliminate pest rodents
Confined Capture (live - Good for sites where protected/native Place in entry ways, near feeding sites and
catch traps) rodents are present. burrows.
- Can be used as both a pro-active & - Pest Manager should develop a humane
reactive rodent control method. euthanasia procedure for pest rodents once
caught. Eg: CO2 asphyxiation chamber.
- There is legislation in some states which
mandates 24 hour inspection and removal of
trapped rodents (even pest rodents). VIC.
Glue Boards - Good for sites that you cannot get Place in areas where rodents run and near
access to for baiting or require non-toxic feeding sites. Make sure they are moved after a
approach. few captures to prevent trap shyness.
- Not suitable for sites where protected - There is legislation in some states which
/native rodents are present. mandates 24 hour inspection and removal of
- Normally used as a reactive rodent control trapped rodents (even pest rodents) VIC.
method. - In New Zealand rodent glue boards are
prohibited unless under Ministerial approval and
used in compliance with strict conditions.

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12.1.8 Chemical Approach

Management Tool Rationale Recommended Action

Baiting A quick effective way to control rodents - Rodenticide Product Label Directions for
without having to see them and find the Use must be complied with.
feeding and nesting sites. - Ensure bait is secured inside a station,
- Suitable as both a pro-active & reactive kept palatable and checked regularly.
rodent control method. Where appropriate, stations should be
secured.
- Rodent bait should be secured inside
tamper proof, lockable rodent stations.
Bait Stations Reduce access to the bait by some non- Stations should
Number be fixed
of bait in place.
stations installed will
target species, provides a feeding site for depend upon the potential level of
rodents and keeps bait in good condition. activity, risk, industry standards and
conducive conditions.

-The Directions for Use information on

rodenticide product labels should be
followed.

Before any baiting program commences the Pest Manager must confirm that this is acceptable to the
organisations policy and government regulations covering that business activity. For premises that come
under the control of AQIS or MPI baiting within designated areas of the building may be forbidden. The HACCP
standards/guidelines discourage the use of rodent bait in the food preparation, production & packaging areas of a
food handling business.

Some organisations’ own policies do not allow the use of bait due to the risk of potential problems arising from
rodent carcasses being non-retrievable, and accidental or deliberate contamination of their products from baits.
Note also that non-retrievable rodent carcasses may provide breeding sites for blowflies.

The majority of rodent baits are anticoagulants. While a rodent will usually consume sufficient in one feed to be
a lethal dose, death usually takes several days. This is a distinct advantage, which permits an antidote (Vitamin
K) to be administered if a non-target species consumes the bait and also reduces the incidence of bait shyness
by disassociation of the consumption with illness. The consumption of bait by non-target species is regarded by
the Pest Management Industry as a consequence of poor placement of bait. Good pest management practice
will be considered when placing the bait. Bait effectiveness will be lessened if there is a plentiful supply of other
food sources.

Baiting provides a dual role of monitoring and has also proven to be a reliable and effective control method. It can
be used in conjunction with other methods.

12.1.9 Placement of Rodent Bait Stations

Positioning of rodent bait stations at Food Business premises should be at the Pest Manager’s informed
discretion based on the following factors:

 Type of area (perimeter, external grounds, outbuildings, store rooms, plant rooms,
subfloors, roof voids or finished goods storage areas).
 Neighbouring environment and/or type of business adjacent to the Food Business.
 IPM processes in place at Food Business facility.
 Rodent numbers (if any).
 Rodent harbourage and breeding site areas within Food Business facility areas.
 Building design and fittings.
 Other rodent control methods used (eg. snap traps/glue boards/live capture).
 Availability of other food sources in area.
 Type and species of rodent.
 Access by non-target animals.
 Adherence to the site food safety management system

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For monitoring or maintenance treatments, (where there is no rodent activity present), the distance between
placement of rodent bait stations should take into consideration the likelihood of rodent access and harbourage
within the particular area being treated.
N.B. Always check requirements for rodent station placement intervals contained in the specific food safety
management system the customer’s site operates under.

Rodenticide wax blocks should be placed at intervals as per label (within reason). The distance of placement will
depend upon the above factors, and the particular area and layout of the facility.

If rodent infestation occurs, it may be necessary to increase the number of bait stations in a localised area
of the site or with a heavy or widespread infestation, increase the number throughout the entire site (prior to and
during mouse plagues as an example) or until the rodent infestation is controlled, depending on the severity of
the infestation.

N.B. A ‘formal’ or defined written rodent bait station service procedure should become part of the Pest
Manager’s Safe Work Practice or Standard Operating Procedure for Rodent Control Servicing in Food Sites.

12.1.10 Regulatory Issues

Currently there are restrictions on glue boards in some states in Australia (Victoria) and in New Zealand. Some
other traps are also being reviewed due to concerns of the cruelty to the rodents that are caught. As these
regulations are under review at the time of writing this CoP, the Pest Manager can advise what is acceptable in
the various state or territory.

Regulations require daily inspection of live-catch traps (in Victoria and New Zealand currently). Any live rodents
may need to be removed and released/relocated or humanely euthanized.

12.2 Flying Insects

Flying insects are a hazard to Food Businesses principally because:

 Flying insects are extremely mobile, invasive, prone to feeding on waste and animal excrement
and highly attracted to a variety of food products and food odours;
 Flying insects carry organisms which they may deposit in foodstuffs, causing spoilage and disease
transmission
 Flying insects themselves become embedded in foodstuffs causing contamination;
 Flying insects may lay eggs in food products (in both bulk ingredients and finished goods)
 Flying insect eggs may hatch into larvae which feed on, spoil and contaminate food
 Flying insect presence in food premises is contrary to food regulations.

12.2.1 Main Flying Insect Pest targets

In Australia and New Zealand, the most important flying insect pests in Food Businesses are flies. However, at
times other flying insects such as moths, mosquitoes, wasps, bees, winged ants, termites, etc. may also
constitute a hazard. An understanding of the biology of flying insects is extremely important in their management.

12.2.2 Flies

Flies belong to the Order Diptera and are recognised by having a single pair of wings attached to the second or
middle segment of the thorax, the second pair of wings having been modified into ‘halteres’ - knobled organs
which act as gyroscopic stabilizers during flight.
It is helpful to divide flies into three broad groups – houseflies, blowflies and fermentation flies - for the
purpose of considering their management. Sometimes collectively referred to as the 'filth flies' because of their
attraction to rotting biological material and animal faeces – these three groups are particularly important pests
wherever food is manufactured, prepared, served or consumed.

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12.2.3 Houseflies

The common housefly Musca domestica, has achieved a special prominence because of its ability to adapt to and
cause havoc within the human environment. In addition, most of the significant health and pest management
issues relating to the filth flies are exemplified in this species.

Biology & habitat

In nature, houseflies have an important role in aiding the breakdown of plant material. Housefly adults prefer to
breed in warm moist decaying vegetable material, as can be found in animal or human manure, compost heaps
and human refuse.

Adults are principally nectar and 'wet-waste' feeders and need a protein food component to mate and develop
eggs. Liquid feeding is facilitated by a specially adapted sponge-like proboscis and liquids ingested in previous
feeds are regurgitated onto food and other feeding substances to assist the process. Feeding is a constant
activity in warm conditions and the highly mobile and inquisitive flies may visit several separate feeding sites in
the space of a few minutes, guided by their extremely sensitive odour receptors.

Copulation occurs only once per female, which then oviposits (lays eggs) principally in decaying vegetable
material where the eggs hatch into larvae which feed and then pupate nearby in soil or dry vegetable matter.

Adult flies are often attracted to the general vicinity of premises by an abundant food source such as flowering
plants or refuse and are then attracted inside by other odours and favourable conditions (eg. moderate
temperature, high humidity). They are extremely well equipped with sensory receptors to facilitate this.

Like most flies, houseflies have excellent vision, colour preferences (for reflected light, yellow is preferred over
green or blue) and are photopositive to (instinctively move towards) the ultraviolet end of the light spectrum
from light sources. The optimal light wavelength being around 365 nanometres.

Houseflies are found in virtually every human habitat. Abundance is controlled largely by climatic and
microclimatic conditions, hygiene and sanitation practices and availability of food. In warm climates adult flies
are free ranging throughout the year and populations continuous. Where winters are cold, overwintering may
occur or populations may be 'closeted' (eg. restricted to within warm locations like animal rearing facilities).

12.2.4 Blowflies

The term 'blow' refers to the tendency of this group to oviposit (lay eggs) or larviposit (lay live larvae) on human
food. Common Australian urban blowfly pest species include; Calliphora, Chrysomya, Lucilia and species
belonging to the family Sarcophagidae - very large blowflies (sometimes called flesh flies) with 'checkerboard'
patterns on their abdomens and which deposit live larvae directly on food.

Biology & habitat

In nature, blowflies have an important role in aiding the breakdown of animal tissue. Blowflies share most of the
features of their biology with the houseflies but there are some important differences. For example:

 All blowflies prefer a protein-rich breeding medium (eg. animal droppings, animal food, food waste,
meat, dead and even live animals). Maggots found in exposed meat or animal carcasses are almost
always from blowfly species. Presence of Sarcophagid adults, typically indicates the presence nearby,
of a dead animal;
 A few species of blowflies – notably Sarcophagid and Calliphora species - larviposit (lay live
larvae rather than eggs) – a particular problem for food preparation businesses;

The incidence of blowflies mirrors that of houseflies except that abundance is determined by the availability of
animal material. This may take the form of exposed human protein food, food waste, or dead animals – even
very small ones like garden snails or other insects.

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12.2.5 Fermentation Flies

‘Fermentation Flies’ is a term commonly used to describe a diverse assortment of small flies from a number of
different families which have one common feature - they all breed in wet organic materials, typically decaying
food or food residue of either animal or vegetable origin. In nature, Fermentation Flies aid in the breakdown of
animal and vegetable matter, particularly where such materials have already begun to decompose.

Families falling within this description include for example: vinegar flies (Drosophilidae); moth flies
(Psychodidae); some species of fruit flies (Tephritidae) and occasionally, scuttle flies (Phoridae) or small dung
flies (Sphaeroceridae):

Vinegar flies (sometimes also called ‘ferment flies’) – Family Drosophilidae, are tiny flies found both inside and
outdoors, mostly associated with decaying fruit or vegetation. The adults typically are brown or yellow in colour.
They oviposit directly into the fermenting matter in which the larvae feed, frequently pupating in any dry site
nearby. A distinguishing feature of the commonly encountered vinegar fly (Drosophila melanogaster) are bright
red eyes.

Moth flies – eg. Psychoda alternata - are so called because of their hairy, moth-like appearance. The adults are
not prolific feeders but frequently lay their eggs in and around drains and sewers, where the larvae feed in the
‘biofilm’ inside the drain and develop through to pupation. These flies commonly are found in food preparation
areas in moderate to large numbers and bathrooms in smaller numbers.

Phorid flies -
Also known as “Scuttle Flies” breed in moist organic matter eg. drains, garbages, damp soil, mops, decaying food.
They are small flies (2 mm) with a humped back & small head - NO red eyes. Often runs along surfaces when
disturbed, instead of simply flying away. Often mistaken for Vinegar flies. The usual species associated with
sump drains in floors.

Fruit flies – Family Tephritidae, are mostly colourful flies with a very distinct separation of head and thorax.
Typically the female has a prominent ovipositor which she uses to ‘strike’ (oviposit in) ripening fruit. The
developing larvae eat and hence spoil the fruit causing significant damage to some crops, before pupating in the
soil.

Biology & habitat

Female Fermentation Flies lay their eggs and the larvae feed in wet, decaying “organic” material ('sludge').
After feeding, the larvae find a drier site in which to pupate and they emerge as adults with a typical life
cycle of between 8 and 15 days.

Fermentation Flies will breed in almost any place that even small amounts of wet organic waste accumulate and
remain undisturbed due to the absence of cleaning activities.
Typical breeding sites in domestic houses or Food Premises are:
 Floor drains (even relatively small amounts of residual 'sludge' in drains can sustain an infestation).
A high proportion of infestations have their focus here;
 Grease traps, sewage pits and settlement ponds
 Poorly cleaned and/or continually wet floor or in-cupboard areas (inevitably there are crevices in which
wet sludge can persist and sustain an infestation);
 Wet or damp mops, cleaning cloths or refuse left in cupboards or other storage locations;
 Decaying fruit or vegetables (or residue thereof) in storage containers;
 Residue left in waste bins which have not been properly cleaned;
 Water receptacles which have accumulated sludge over time, such as refrigerator or air conditioner
evaporation trays, water trays under pot plants, etc;
 Almost ANY area which is frequently or constantly wet and not subjected to regular, careful cleaning.

Fermentation Flies are found in virtually every human habitat. Abundance is controlled largely by hygiene,
sanitation and waste disposal practices which control the availability of their food.

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12.2.6 Exterior Flying Insect Management Regime

The actions which need to be taken to manage flying insects differ depending on the location of the pest,
particularly on whether they are inside or outside the Food Business. Actions are determined during the pre-
treatment inspection.

Exterior flying insect management focuses principally on two aspects:

1. Reducing the attractiveness of the site to flying insects.

The probability of flying insects entering a Food Business increases when insect numbers attracted to the
location of food premises are high. Where exterior infestations have been identified, some examples of
common management tools and recommended actions to reduce attractiveness of the site are:

Management Tool Rationale Recommended Action

Location of flowering Flying insects are very attracted to flowering Ensure that no flowering plants are
plants plants as they obtain most of their energy located within 10 metres of any entrance
requirements from this source. to the building.

Exterior cleanliness 1. External objects or furniture that is 1. Ensure that exterior furniture,
contaminated with food are highly garbage bins, pathways, disused
attractive to flying insects. production machinery & equipment,
surrounds, etc. are kept very clean
2. Houseflies and lesser houseflies often feed and free of food residues and refuse.
and develop in lawn clippings which
provide ideal conditions when 2. Ensure grass/lawn clippings are put
decomposing which produces heat, into sealed garbages, bins or bags
moisture and bacteria. and not deposited in piles around
shrubs and trees.
Odour Poorly serviced building exhaust systems Ensure that a regular schedule of
management create food odour plumes that attract flying cleaning exhaust outlets and filters is
insects to the site, sometimes over in place and that the outlets are
considerable distances. This is especially true adequately screened.
for blowflies
Waste 1. Dirty, open or overflowing waste skips 1. Ensure that a policy of sealed
management containing exposed food waste are bagging of all waste is in place.
highly attractive to flying insects and That waste skips are cleaned
retain them near the food premises. before delivery and the skips are
kept closed except when waste is
2. Residual beverage or liquid in being added.
containers awaiting recycling are highly
2. Store empty beverage containers in
attractive to flying insects, especially
a way which minimises residue
fermentation flies.
content. This will depend on
storage circumstances. For
example cans might be crushed
and bagged and bottles stored
inverted and hosed down if
circumstances permit. Bottles with
liquid residue maybe stored inside
cold rooms and/or in bins with tight
fitting lids.

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Management Tool Rationale Recommended Action

Poor hygiene or waste management practices Collect some data to support any
Activities of of neighbours will attract flying insects to the observations made about insect
neighbours site of the Food Business as well as the site of numbers sourced from a neighbour
the neighbour. Also, some neighbourhood (e.g. count or photograph flies on a
activities such as stables, recycling depots, defined area outside the food premises
composting facilities, etc., are highly on the neighbour’s and opposite sides,
attractive to flying insects and retain them in over several warm days). Meet with the
the neighbourhood. neighbour to discuss the matter and try
to reach agreement to rectify the
problem. If several attempts fail,
consider discussing the issue with your
local council Environmental Health
Officer.
External lighting Bright lighting facing outwards from food 1. Where possible, locate external
premises can attract insects (especially flies lighting so that it faces towards the
and moths) to the building at dusk and during building (e.g. on poles separated
the night. from the building).

2. Where practical, substitute mercury

vapour globes (which give off bright
white light), with Sodium vapour
globes, which emit a softer, duller
yellow light which is less attractive
to flying insects.
Cleaning external Dirty external drains and sullage pits are Ensure that a regular program of
drains and sullage attractive to flies (especially fermentation thorough cleaning of external drains
pits flies) and retain them near the food premises. and sullage pits is in place. If necessary
combine this with a treatment using a
bio-cleansing agent.
Bird Nesting/ Bird nesting materials provide attractive Physical removal of bird nesting
Roosting Areas harbourage sites for some flying insects which materials and preventative measures
breed and harbour within nest. eg: proofing, trapping, hallucinogenic
feeding, culling, netting, spikes, shock
track, etc. to stop re-occurrence of birds
nesting at site.

2. Reducing numbers of adult flying insects or immature stages of the insects outside Food Premises.
If numbers of adult and immature stages of insects are kept low in the vicinity of Food Premises,
the probability of their entry into the premises is reduced. Where exterior infestations have been
identified, some examples of common management tools and recommended actions to reduce insect
numbers are:

Management Tool Rationale Recommended Action

Insecticide Treatment of observed flying insect resting Determine if flying insects are utilising
treatment of insect sites with residual insecticide can external building surfaces as resting sites.
resting sites significantly reduce flying insect numbers. Where appropriate, apply a residual
outside buildings. insecticide registered for the purpose.
Several fly products incorporate an
attractant (usually pheromone based)
which enhances the results. Masonry
surfaces may need to be sealed or painted
beforehand to achieve satisfactory residual
control.

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 Management Tool Rationale Recommended Action

External baiting of A regular baiting program can significantly Institute a baiting program. Confirm
adult flying insects reduce flying insect numbers, especially effectiveness and bait replacement by
houseflies and blowflies. monitoring numbers of insects killed.
Lure attractants may be used where
appropriate. Flying insect baits are
available in spray on (as mentioned in
previous section), paint on and granular
formulations.

Elimination of Some Food Businesses inadvertently 1. Eliminate from gardens, any heavily
external flying provide breeding sites for flying insects layered moist compost or mulch with
insect breeding outside their premises. Some examples high organic content.
sites. are:
2. Ensure that a regular program of
1. Houseflies breeding in moist compost. thorough cleaning of external drains
and sullage pits is in place (see table
2. Fermentation flies breeding in dirty above).
drains.
3. Houseflies and blowflies breeding 3. Ensure that a regular program of
in exposed garbage or other waste management is in place and/or
waste. a site treatment with residual
insecticide is applied if appropriate (see
4. Houseflies, blowflies & table above).
fermentation flies breeding in
animal droppings eg: abattoirs, 4. Ensure that a regular program of
piggeries & poultry farms. waste management is in place wh er e
p ra cti cal and/or a site treatment
All these sites need to be identified and with baiting for fly larvae in animal
eliminated, minimised or treated. droppings if practical.

12.2.7 Interior Flying Insect Management Regime

Interior flying insect management focuses principally on two aspects:

1. Reducing the probability that flying insects will enter the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers entering the premises are:

Management Tool Rationale Recommended Action

Window & door 1. Where windows, doors or ventilation 1a. Where appropriate, install tight
screening points are required to be open, insect fitting insect screens or screen doors
screens can prevent ingress of flying and ensure that they are maintained
insects. in good condition.
1b. Ensure exhaust fans and ventilation
outlets have insect mesh installed over
the openings.

2. There can be many other points where 2. Seal off gaps around penetrations
flying insects can gain entry through the (service pipes, electrical conduits,
fabric of a building into the internals of conveyor belts etc) in walls, ceilings &
the building. floors.
Door opening & Minimising the time doors and windows Where appropriate, fit self-closing or ‘auto-
closure remain open, reduces the probability that open and close systems’ to doors and
flying insects will enter. ensure that the ‘open time’ is minimised.

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Management Tool Rationale Recommended Action

Air curtains Where entries or exits from Food Where appropriate, fit air curtains to
Businesses must remain open, air curtains if building entry and exit points. Ensure
correctly specified and installed, can that they are operating to specifications
provide a fast moving airstream which and that the airflow is directed outwards.
expels most flying insects which attempt to
enter.
Strip curtains Where entries or exits from Food Where appropriate, fit strip curtains to
Businesses must remain open and air building entry and exit points. Ensure that
curtains cannot be justified, strip curtains the strips provide a continuous visual
can provide a physical barrier to deter some barrier to approaching insects when they
flying insects which attempt to enter. are hanging motionless.

Door and window When doors or windows are not completely 1. Ensure that all windows and doors
seals sealed and gaps exist, flying insects provide no gaps when closed or
(especially flies) may walk through the gaps around the edges of the screens.
to gain entry. Ensure that seals on windows and
doors are maintained in good
condition.

2. Install draft excluders along the

bottom of doors where gaps exist.
Air-conditioning It has been found that when air-conditioning Ensure that air-conditioning and ventilation
temperature, and ventilation systems are well maintained systems are well maintained and provide a
efficiency and and provide a cool, low-odour, environment, cool, low-odour, environment with a
positive pressure comfortable to humans, and with a positive positive indoor pressure. A slight outward
indoor pressure, these conditions are flow of air should be detectable when a
relatively unattractive to flying insects. door is partly-opened.

3. Eliminating flying insects which have gained entry into the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers within the premises are:

Management Tool Rationale Recommended Action

Light Traps 1. Commercial traps are available which 1 . Install light traps with shatterproof
utilise ultraviolet light to attract light tubes (to minimise the risk of
flying insects and use either adhesive broken glass contaminating food) in
boards or electrocution grids to all internal areas of the Food Business
capture or kill the insects. These traps where flying insect infestation has
are moderately effective (depending been experienced. Follow
upon species) at eliminating flying manufacturer’s instructions regarding
insects but only if they are properly number, location and servicing of the
maintained and positioned. In traps. Note in particular that
particular, adhesive boards should be adhesive board types are generally
changed at least monthly or whenever preferred as they are also useful as
approx. 70% of their surface is monitoring tools and that
covered with insects. The light tubes electrocution traps must not be
must be changed as per installed in food preparation areas.
manufacturer’s instructions (even
though still lighting).

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Management Tool Rationale Recommended Action

Light traps (contin…) 2. Many food safety management 2. Ensure that a program of trap
systems require numbers and species monitoring and maintenance is
of flying insects to be recorded. This established and routinely reviewed.
information is used to generate trend As a minimum, data recorded should
analysis and is often reviewed during include: location of trap; numbers
audits. and species of large, medium and
small flies; numbers and species of
3. Many food safety management ‘other’ insects captured (with
systems and audits require the descriptions).
recording of light unit board and globe
changes. This also ensures the lights 3. Globes should always be labelled
remain attractive to flying insects. with their installation dates and/or a
“Record of Globes Changes” developed
4. Positioning of UV light units is crucial to and maintained.
the success or otherwise of the flying
insect control program, particularly 4a. Positioning of units - Draw the insects
with flies.ng). away from a sensitive area…….not to it
(away from food product).

4b. How many units - Research shows that

flies only respond to a U.V. light from 6
or 7 metres away. Accordingly,
position lights at 12 to 14 metre
intervals.

4c. Where to install units - Mount close to

doorways / entry points (inside -
ideally 3 metres back from the door on
each side).

4d. Height of units - Optimum height for

flies is 1.5 to 2 metres up from the floor

Auto Sprayers Auto-spraying devices are available which Install Auto-sprayers in internal areas of
(Timed release dispense a measured dose of aerosol the Food Business where flying insect
aerosols) insecticide at timed intervals into the air infestation has been experienced but
using a battery powered dispenser. Only NOT in food preparation and packaging
pyrethrum formulations should be used areas or anywhere food is exposed
as these have low mammalian toxicity other than for immediate consumption, or
but are moderately effective against where the spray is dispersed directly onto
flying insects. In the short term, these people. Note also, that those auto-
devices kill nearby insects but in the sprayers should not be installed within 3
longer term, the aerosol is carried around metres of any light trap as pyrethrum is
the airspace and kills any insects which mildly repellent to insects and so may
receive a lethal dose. These devices are affect the catch rate of the light trap.
only effective if they are properly Follow manufacturer’s instructions
maintained. The aerosol cans must be regarding number, location and servicing
changed monthly and the batteries of the sprayers. Where flies are seen to
replaced as per manufacturer’s congregate near long windows,
instructions (typically annually). installation parallel to the window to
direct the aerosol close to the insects
can be especially effective.

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 Management Tool Rationale Recommended Action

Drain cleaning Even small amounts of sludge/residue in Ensure that a regular program of
drains, damp floor mops, cleaning cloths thorough cleaning of internal drains is in
or un-noticed wet waste, can sustain place. If necessary combine this with a
infestations of some fly species, especially drain treatment using a bio-cleansing
small fermentation flies. agent (bactericide). Also ensure that mops
and cleaning cloths are rinsed out and
dried after use and all wet waste is
eliminated.
General interior Flying insects that are attracted to and Ensure that a high level of cleanliness is
cleanliness feeding on food-contaminated surfaces maintained inside food premises. A
remain fairly immobile and less likely to thorough, regular cleaning
be trapped or dosed with insecticide and program/regimen should be developed,
hence eliminated. documented and maintained by the food
site management.

12.3 Cockroaches

Cockroaches are a hazard to Food Businesses because:

 Whole cockroaches, body parts, faeces and other secretions can contaminate food and equipment.
 Cockroaches spend time in unhygienic areas and may transfer pathogens from these areas to food
utensils or food preparation areas or machinery.
 Cockroaches or their secretions may cause shorting of electrical equipment.
 Cockroaches have an odour and this may be imparted to the establishment or food.
 Clients will be discouraged from using the establishment if they see cockroaches and staff morale will
also be reduced.
 At least 32 species of bacteria have been isolated from cockroaches that can cause a variety of
symptoms such as, diarrhoea, gastroenteritis, urinary tract infections, food poisoning, conjunctivitis,
wound infections, Salmonella and other serious illnesses.
 Cockroaches have also been found to harbour the eggs of 7 species of worms and several species of
fungi and viruses.

12.3.1 Main Cockroach Pests

An understanding of cockroach biology is important in the pest management of cockroaches.

The two principal pests in food establishments are the German cockroach Blattella germanica and American
Periplaneta americana.

It is important to understand that cockroaches are nocturnal and forage for food and water at night. They spend
the day hiding in cracks and crevices or other hidden spaces such as wall & ceiling voids, drains and subfloors.

German cockroach is the most common pest cockroach in food establishments. Adults are about 15mm long
and first instar nymphs are about 3mm long. They are smaller than the other important Pest species and are
able to live and breed in the numerous cracks and crevices present in commercial premises. Their small size
means that they are initially tolerated or not noticed. Their rapid reproduction rate enables a few individuals to
become a Pest problem over one season as each female produces an ootheca containing around 30 - 48 eggs,
and females may produce between 4 - 8 oothecae. These eggs can become adult in 6 - 10 weeks in the warm
conditions which means rapid population build-up.

American cockroach is the largest of the Pest species growing to around 45mm in length. It is relatively slow
growing reaching maturity in 6 to 12 months. There are fewer generations per year than with the German
cockroach and infestations are slower to build up. Because of the large size of both adults and nymphs people
are less tolerant of these cockroaches in food establishments and they also find fewer places to hide in the
daytime. When they establish they are normally found in wall voids or behind cupboards, in underfloor areas or
roof spaces.

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American cockroaches are often called “peri domestic cockroaches” because they can live around buildings.
Common areas where they are found include gardens areas, around garbage, inside drains and in out-houses
such as sheds or garages. They can be common in sewers and sewer manholes.

There are other pest species of Periplaneta in Australia, New Zealand, and throughout the world, and these may
be as common as American cockroach in some areas. The Smoky Brown cockroach Periplaneta fuliginosa is
found in and around Sydney and Hawkes Bay NZ, and Australian Cockroach Periplaneta australasiae is found
commonly in tropical and sub-tropical areas of Australia and northern NZ. Both are peri domestic cockroaches
which feed mainly on garden organic matter and waste but they will forage inside buildings and establish in
garages, outbuildings, under floor areas and wall voids. These species are not usually found in sewers, unlike the
American cockroach.

12.3.2 Exterior Cockroach Management Regime

Exterior cockroach management focuses principally on two aspects:

1. Reducing the attractiveness of the site to cockroaches.

The probability of cockroaches entering a Food Business increases when exterior infestations have
been identified. Some examples of common management tools and recommended actions to reduce
attractiveness of the site are:

Management Tool Rationale Recommended Action

Waste management Dirty, open or overflowing waste skips Ensure that a policy of sealed bagging of all
containing exposed food waste are highly waste is in place; that waste skips are
attractive to cockroaches and retain them cleaned before delivery and the skips are
near the food premises as well as kept closed except when waste is being
providing breeding sites. added.
Activities of Poor hygiene or waste management Collect some data to support any
neighbours practices of neighbours will attract observations made about insect numbers
cockroaches to the site of the Food sourced from a neighbour (e.g. count or
Business as well as the site of the photograph cockroaches on a defined area
neighbour. Also, some neighbourhood outside the food premises on the
activities such as stables, recycling depots, neighbour’s and opposite sides, over
composting facilities, etc., are highly several warm nights). Meet with the
attractive to cockroaches and retain them neighbour to discuss the matter and try to
in the neighbourhood. reach agreement to rectify the problem. If
several attempts fail, consider discussing
the issue with your local council
Environmental Health Officer.
Cleaning external Dirty external drains, grease traps and Ensure that a regular program of
drains and sullage pits sullage pits are attractive to thorough cleaning of external drains,
and grease traps cockroaches and retain them near the grease traps and sullage pits is in place. If
food premises. necessary combine this with a treatment
using a bio-cleansing agent.
Minimisation of 1. Cockroaches can live in accumulated 1. Advise client to limit plantings close to
plants and mulch/ plant material around buildings. buildings particularly near to entrances.
litter around
buildings 2. Cockroaches often feed and develop in 2. Ensure grass/lawn clippings are put into
lawn clippings which provide ideal sealed garbages, bins or bags and not
conditions when decomposing which deposited in piles around shrubs and
produces heat, moisture and bacteria. trees.

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 Management Tool Rationale Recommended Action

Exterior cleanliness Accumulated equipment and rubbish Clear site of refuse.

around buildings provide hiding places
for cockroaches.
External lighting Bright lighting facing outwards from Where practical, substitute mercury vapour
food premises can attract the larger globes (which give off bright white light),
cockroach species which are strong fliers, with Sodium vapour globes, which emit a
to the building at dusk and during the softer, duller yellow light (less attractive to
night. cockroaches).

2. Reducing numbers of cockroaches outside food premises.

If the number of American cockroaches living outdoors in warmer areas is kept low in the vicinity of
food premises, the probability of their entry into the premises is reduced. Where exterior infestations
have been identified, some examples of common management tools and recommended actions to
reduce insect numbers are:

Management Tool Rationale Recommended Action

Insecticide Treatment of observed cockroach - Determine w h e r e cockroaches are
treatment of harbourages with residual insecticide can utilising external building surfaces as
cockroach significantly reduce cockroach numbers. resting sites or treat where activity is
harbourage sites suspected, including garden mulch,
outside buildings retaining walls, drains, grease traps and
garbage areas. Where appropriate, apply a
residual insecticide registered for the
purpose.
- Product label directions should always be
followed.
Barrier sprays Application of insecticide to areas which Spray areas around potential entry points
cockroaches must cross to enter buildings with residual insecticide, e.g. around
can reduce infestations. window frames, doors, building
foundations, gardens and landscaping.
External baiting of A regular baiting program can significantly Institute a baiting program. Confirm
cockroaches reduce cockroach numbers. effectiveness and bait replacement by
monitoring numbers of insects killed.
Elimination of Some Food Businesses inadvertently 1. Eliminate from gardens, any heavily
external cockroach provide breeding sites for cockroaches layered moist compost or mulch with
breeding sites. outside their premises. Some examples high organic content.
are:
2. Ensure that a regular program of
1. Moist compost and unkept gardens &
thorough cleaning of external drains
grounds;
and sullage pits is in place (see table
2. Dirty drains; above).
3. Exposed garbage. 3. Ensure that a regular program of
These sites need to be identified and waste management is in place (see
eliminated or minimised. table above).

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12.3.3 Interior Cockroaches Management Regime

Interior cockroach management focuses principally on two aspects:

1. Reducing the probability that cockroaches will enter the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers entering the premises are:

Management Tool Rationale Recommended Action

Window & door 1. Where windows, doors or ventilation 1a. Where appropriate, install tight
screening points are required to be open, insect fitting insect screens or screen
screens can prevent ingress of doors and ensure that they are
cockroaches. maintained in good condition.
1b. Ensure exhaust fans and ventilation
2. There can be many other point where
outlets have insect mesh installed
cockroaches can gain entry through the
over the openings.
fabric of a building into the internals of
the building. 2. Seal off gaps around penetrations
(service pipes, electrical conduits,
conveyor belts etc) in walls, ceilings
& floors.
Door opening & Minimising the time doors and windows Where appropriate, fit self-closing or
closure remain open, reduces the probability that ‘auto-open and close systems’ to doors
cockroaches will enter. and ensure that the ‘open time’ is
minimised.
Door and window When doors or windows are not completely 1. Ensure that all windows and doors
seals sealed and gaps exist, cockroaches may provide no gaps when closed or
walk or fly through the gaps to gain entry. around the edges of the screens.
Ensure that seals on windows and
doors are maintained in good
condition.
2. Install draft excluders along the
bottom of doors where gaps exist.
Cartons and Cockroaches or their egg cases may be A designated quarantine area should be
packaging present in packaging. set up outside the food business
buildings.

Inspect packaging and goods on arrival.

If cockroach activity is found on
incoming goods, the goods should be
placed in the quarantine area for
appropriate treatment. Remove
packaging from premises once goods
are unpacked.

2 Monitoring and eliminating cockroaches which have gained entry into the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers within the premises are:

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Management Tool Rationale Recommended Action
Sanitation/hygiene Surfaces and floors with residual food Daily clean- up of surfaces, floors and
encourage cockroaches as do food and waste is essential for good cockroach
dirty utensils left out overnight. control.
Building Cracked or missing tiles, poor wall Advise client of maintenance issues
Maintenance and surfacing and badly maintained fittings can which are encouraging cockroaches.
Exclusion provide harbourage for cockroaches. Proofing/sealing off cockroach
techniques harbourage areas can be done by the
food business staff or recommended and
completed by the pest control
company/technician.
Check fixtures for small cracks and
crevices and fill these. Close holes into
the establishment from wall voids. Put
mesh over drains.
Food storage Open food containers or unwrapped food All food should be stored in closed
will provide food for cockroaches. containers or fridges.

Open water dripping Cockroaches need water as well as food. Limit access to water by advising of
taps areas which could be providing
watering points for cockroaches.
Drain cleaning Even small amounts of waste in drains, Ensure that a regular program of
damp floor mops, cleaning cloths or thorough cleaning of internal drains is
unnoticed wet waste, can provide food for in place. If necessary combine this with
cockroaches. a drain treatment using a bio-cleansing
agent.
General interior Cockroaches will feed on any spilled food Ensure that a high level of cleanliness is
cleanliness on surfaces. maintained inside food premises.
Inspection torch/ Cockroaches have specific breeding and Prior to treatment the premises should
flushing aerosol hiding places. It is important to target be inspected to locate breeding sites and
these during the control phase. hiding places. The use of a torch and
flushing aerosol will aid this.

Monitoring Sticky cockroach traps with pheromone Place out sticky traps with pheromone
cockroach traps lure or food attractant can catch foraging lure, mark with placement date, and
adults and nymphs. They can indicate monitor at each visit.
infestations missed on visual inspections
and flag problem areas. These monitoring units may need
numbering & identifying on site map to
comply with client food safety
management system.
Baits/Gels Cockroaches forage for food and will eat Place baits or gel spots in areas where
baits or gels and are killed. They may also cockroaches hide and forage. Avoid
transport the material back to their hiding placing baits or gels in high traffic areas,
places and cause death of other areas frequently washed, or food
cockroaches. preparation surfaces.
Limitation:. Bait gels can be effective to
control German roaches, which tend to
congregate in warm, moist feeding and
harbourage areas. However the same
does not apply to the larger species eg:
American & Smokey Brown roaches,
which are more erratic and widespread in
their feeding and harbourage behaviour.

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 Management Tool Rationale Recommended Action

Residual Insecticides Cockroaches which walk over treated Spot treatments to areas where
surfaces or stay in treated hiding places cockroaches walk or hide but which will
will be killed. not be contacted by people and food
stuffs, e.g. wall voids, undersides of
fittings, benches, and freezers. Crack and
crevice treatments to small gaps where
cockroaches hide e.g. expansion joints
between fittings, gaps in the corners of
cupboards.

Insecticidal Dust Insecticidal dust can be used to penetrate Apply to cracks and crevices and wall
deep into voids and to treat some and cabinet voids. They should be
electrical equipment which could be applied with care around electrical
damaged by wet sprays. equipment.

Space treatments Non residual/ flushing/ fast knockdown These need to be applied when the
insecticides can be useful in heavy premises are vacated. Specific
infestations. These can be applied via ULV preparation, ventilation and clearance
Misters, Thermal foggers or high pressure requirements are mandatory requirements
aerosols and CO2 propellant cylinders. with space treatments. No-entry periods
and exclusion procedures must be
complied with.

12.4 Other Crawling Insects

Crawling insects are a hazard to Food Businesses principally because:

 They are mobile, invasive, prone to feeding on waste and animal excrement and highly
attracted to a variety of food products;
 They carry organisms which they may deposit in foodstuffs, causing spoilage and transmitting disease;
 They may themselves become embedded in foodstuffs causing contamination;
 Their presence in food premises is contrary to food regulations.

12.4.1 Main Crawling Insect Pest Targets

In Australia and New Zealand crawling insects such as ants, beetles, crickets, earwigs, millipedes, spiders
(Araneida), fleas, slaters etc. may constitute a hazard. (Note: cockroaches are in a separate section – see 12.3.).

The actions which need to be taken to manage crawling insects differ depending on the location of
the pest, particularly on whether they are inside or outside the Food Business. Actions are
determined during the pre- treatment inspection.

12.4.2 Exterior Crawling Insect Management Regime

Exterior crawling insect management focuses principally on two aspects:

1. Reducing the attractiveness of the site for crawling insects.

The probability of crawling insects entering a Food Business increases when insect numbers
attracted to the location of food premises are high. Where exterior infestations have been
identified, some examples of common management tools and recommended actions to reduce
attractiveness of the site are:

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Management Tool Rationale Recommended Action
Location of garden Crawling insects are very attracted to Ensure that no garden beds are located
beds, plants and garden beds as they obtain much of their within 10 metres of any entrance to the
other vegetation energy requirements from this source. building. Maintain all garden areas.

Exterior cleanliness External objects will act as a harbourage Ensure that exterior is clear of objects
area for crawling insects. within a 10 metre area of entrances.

Odour management Poorly serviced building exhaust systems Ensure that a regular schedule of cleaning
create a food odour plume that attracts exhaust outlets and filters is in place
crawling insects to the site, sometimes and that the outlets are adequately
over considerable distances. screened.

Waste management Dirty, open or overflowing waste skips Ensure that a policy of sealed bagging of
containing exposed food waste are highly all waste is in place, waste skips are
attractive to crawling insects and retain cleaned before delivery and the skips are
them near the food premises. kept closed except when waste is being
added.
Store empty beverage containers in a
way which minimises residue content.
This will depend on storage
circumstances. For example; cans might
be crushed and bagged and bottles
stored inverted and hosed down if
circumstances permit.
Activities of Poor hygiene or waste management Collect some data to support any
neighbours practices of neighbours will attract observations made about insect
crawling insects to the site of the Food numbers sourced from a neighbour.
Business as well as the site of the Meet with the neighbour to discuss the
neighbour. matter and try to reach agreement to
rectify the problem. If several attempts
fail, consider discussing the issue with
your local council Environmental Health
Officer.
External lighting Bright lighting facing outwards from food 1. Where possible, locate external
premises can attract crawling insects to lighting so that it faces towards the
the building at dusk and during the night. building (e.g. on poles separated
from the building).

2. Where practical, substitute mercury

vapour globes (which give off bright
white light), with Sodium vapour
globes, which emit a softer, duller
yellow light which is less attractive
to many insects.
Cleaning external Dirty external drains and sullage pits are Ensure that a regular program of
drains and sullage attractive to crawling and retain them near thorough cleaning of external drains and
pits the food premises. sullage pits is in place. If necessary
combine this with a treatment using a
bio-cleansing agent.

Seal buildings Crawling insects will invade and harbour in Seal all buildings penetrations, vents,
the building. doors, windows, roof voids, sub floor to
prevent crawling insect invasion.

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2. Reducing numbers of adult crawling insects or immature stages of the insects outside food premises.
If numbers of adult and immature stages of insects are kept low in the vicinity of food premises,
the probability of their entry into the premises is reduced. Where exterior infestations have been
identified, some examples of common management tools and recommended actions to reduce
insect numbers are:

Management Tool Rationale Recommended Action

Insecticide Treatment of observed crawling insect Determine if crawling insects are

treatment of insect resting sites with residual insecticide can utilising external building surfaces as
resting sites significantly reduce crawling insect numbers. resting sites. Where appropriate, apply
outside buildings an insecticide registered for the
Treatment of observed crawling insects with
purpose.
a non-residual insecticide can significantly
reduce crawling insects. Determine if crawling insects are
breeding in garden beds and low life
Treatment of observed crawling insects with
vegetation. Where appropriate apply
a bait insecticide can significantly reduce
insecticide residual, non- residual and/or
crawling insects.
bait formulation.
Product label directions should always be
followed.
External Biological A regular baiting program can significantly Institute a biological control program.
treatment reduce crawling insect numbers, especially Confirm effectiveness and bait
millipedes. replacement by monitoring numbers of
crawling insects killed.

Elimination of Some Food Businesses inadvertently 1. Eliminate from gardens, any

external crawling provide breeding sites for crawling insects heavily layered moist compost or
breeding sites. outside their premises. Examples are: mulch with high organic content.
2. Ensure that a regular program of
1. Moist compost breeding a
thorough cleaning of external drains
range of crawling insects;
and sullage pits is in place (see table
2. Dirty drains breeding crawling insects.
above).

12.4.3 Interior Crawling Insect Management Regime

Interior crawling insect management focuses principally on two aspects:

1. Reducing the probability that crawling insects will enter the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers entering the premises are:

Management Tool Rationale Recommended Action

Window & door 1. Where windows, doors or ventilation 1a Where appropriate, install tight
screening points are required to be open, insect fitting insect screens or screen
screens can prevent ingress of crawling doors and ensure that they are
insects. maintained in good condition.
1b Ensure exhaust fans and ventilation
2 There can be many other points where outlets have insect mesh installed
crawling insects can gain entry through over the openings.
the fabric of a building into the
internals of the building 2. Seal off gaps around penetrations
(service pipes, electrical conduits,
conveyor belts etc) in walls, ceilings
& floors.

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 Management Tool Rationale Recommended Action
Door opening & Minimising the time doors and windows Where appropriate, fit self-closing or
closure remain open, reduces the probability that ‘auto-open and close systems’ to doors
crawling insects will enter. and ensure that the ‘open time’ is
minimised.
Door and window When doors or windows are not completely 1. Ensure that all windows and doors
seals sealed and gaps exist, crawling insects may provide no gaps when closed or
walk through the gaps to gain entry. around the edges of the screens.
Ensure that seals on windows and
doors are maintained in good
condition.
2. Install draft excluders along the
bottom of doors where gaps exist.

2. Eliminating crawling insects which have gained entry into the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers within the premises are:

Management Tool Rationale Recommended Action

Traps Commercial traps are available which Install traps in all internal areas of the
monitor crawling insects’ activity. Traps Food Business to monitor crawling insect
include adhesive glue traps; a durable infestation where activity has been
tamper resistant station with an adhesive experienced.
glue trap secured inside.
Stations should be secured to cover all
The stations will attract crawling insects crawling insect conducive conditions. If
by including a pheromone or a food based further monitoring is required stations
lure, to increase attraction e.g. an indicator should be secured at a minimum of 10
block. These traps are moderately effective metre intervals. Attention should be given
at eliminating crawling insects but only if to doorways, loading docks and other areas
they are properly positioned and where pests can gain entry.
maintained. In particular, adhesive boards Follow manufacturer’s instructions
should be changed at least monthly or regarding number, location and servicing of
whenever approx. 70% of their surface is the traps. Note in particular that adhesive
covered with insects. If the glue traps are board types are generally preferred as
contaminated the adhesive trap will need they are also useful as a monitoring tool.
to be replaced. E.g. water and dust Ensure that a program of trap monitoring
damage. and maintenance is established and
routinely reviewed. As a minimum, data
recorded should include: D a t e , location
& n u m b e r of trap; numbers of large,
medium and small crawling numbers of
‘other’ insects captured (with
descriptions, or preferably, species).
Insecticide Treatment of observed crawling insect Determine if crawling insects are utilising
treatment of insect resting and harbourage sites (cracks, internal building surfaces as resting sites.
resting sites inside crevices, cavities and voids) with residual Where appropriate, apply an insecticide
buildings insecticide, can significantly reduce registered for the purpose. Product label
crawling insect numbers. directions should always be followed.
Treatment of observed crawling insects
with a non-residual insecticide that can
significantly reduce crawling insects.
Treatment of observed crawling insects
with a bait insecticide can significantly
reduce crawling insects.

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 Management Tool Rationale Recommended Action

Drain cleaning Even small amounts of ‘sludge’ in drains, Ensure that a regular program of
damp floor mops, cleaning cloths or un- thorough cleaning of internal drains is
noticed wet waste, can sustain infestations in place. If necessary combine this with
of some crawling insect species. a drain treatment using a bio-cleansing
agent. Also ensure that mops and
cleaning cloths are rinsed out and dried
after use and all wet waste is eliminated.
General interior Crawling insects that are attracted to and Ensure that a high level of cleanliness is
cleanliness feeding on food-contaminated surfaces maintained inside food premises.
remain fairly immobile and less likely to
be trapped or dosed with insecticide and
hence eliminated.

12.5 Stored Product Insects (SPI)

Stored Product Insects are a hazard to Food Businesses principally because:

 They can consume and/or damage both raw materials and finished goods.
 There is direct contamination of commodities by their excrement, dead bodies, cast larval skins etc.
 They may themselves become embedded in foodstuffs causing rejection of contaminated product by
consumers, resulting, in many cases, quite significant social and legal costs and/or harm to a brand.
 Food commodities infested with Stored Product Insects often exhibit rapid mould growth which
can include fungi that produce mycotoxins which may be toxic on consumption.
 Some can be, but are not necessarily, a vector for food borne illness or other microorganisms which
cause spoilage.
 Their presence in food is contrary to food regulations.

12.5.1 Stored Product Insects – A Pest Management Overview

In Australasia, there are several important Stored Product Insects in Food Businesses depending on the
commodity. There are approximately 18 species of Stored Product Insects that are of major economic
importance. They include several species of moth and beetles in which the larval stage of the life cycle is the
primary cause of concern. However all stages, eggs, larvae and pupae all contribute to the contamination of
food.

Stored Product Insects are often categorised as primary and secondary invaders. Primary invaders can penetrate
and infest intact grains, seeds and nuts. Primary Stored Products Pests cause damage to stored grains by directly
feeding on the grain at some point in their lifecycle. They will attack grains that are intact and stable and can
develop and reproduce very quickly when the conditions are optimal. Many species of stored product beetles
feed internally in grain kernels as larvae. Of the beetles (Coleoptera) grain beetles, grain and rice weevils, and
lesser grain borer all develop initially inside the kernel. The Angoumois grain moth is the only lepidopteron
internal feeder.

Secondary invaders utilise damaged or milled cereals (rolled, kibbled or flours) and dried fruits. These include
many species of beetles such as cabinet, carpet, cigarette, drugstore, flour, fungus, hide, larder, mealworm,
spider and warehouse beetle, also several species of moths including almond, clothes, house, Indian meal moth,
Mediterranean flour moth and warehouse, species of booklice and cheese and grain mites.

The actions which need to be taken to manage Stored Product Insects differ depending on the origin or location of
the Pest, particularly on whether they are inside or imported from outside the Food Business. All participants in
the supply chain must participate in protecting raw material or products from infestation by Stored Product
Insects.

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Stored Product Insects are mainly insects that have adapted to exploiting certain foods in storage. There appears
to be an increase in Stored Product Insects in the supply chain. This is for a variety of reasons. It is not acceptable
to directly treat food products with pesticides. There is less fumigation treatment occurring of raw material
being done as many of these Pests are no longer a quarantine issue as they are already established and not
eligible for official treatments and the inability for customer request (voluntary) treatments to be done with
Methyl Bromide. This means more emphasis on receiving infestation free material and protecting it from such.
This requires a combination of preventative measures such as exclusion (e.g. robust packaging), sanitation
(cleaning to deny Pests access to a food source) and devices and treatments to safely intercept these Pests.

Detection can be difficult if only eggs or young larvae are present. Trapping devices can be installed in high risk
production and storage areas, and servicing is at an appropriate interval. The species specific pheromone lures
employed in the traps will have a designated replacement cycle. Note: these are useful to intercept adult moths
dispersing and potentially incurring fresh infestation but cannot be relied on as a sole control measure. The
source must always be dealt with by removal or where possible treatment. The larval stages are less mobile and
require closer inspection and localised monitoring methods such as sticky board traps with appropriate lures or
without (so called blunder traps).

Pesticides can only be used as environmental non product contact treatments. The material choice is further
regulated by the risk of chemical contamination. Where product or product contact surfaces are present,
relatively low mammalian toxicity and non-residual only materials can be used in compliance with legislative and
industry specific guidelines. Insects may only be actively mobile before or after pupation. Good housekeeping
(deep cleaning) and vigilance of staff is important. The risk of infested raw material (source, type and history)
must be heeded and managed. Because some of these Pests can penetrate flexible packaging, finished product
must be protected or isolated from infestation potential during storage, retail and after sale in the customers’
care.

12.5.2 Integrated Stored Product Insect Management Partnership Summary

It is clear that there are a number of factors involving both pest management and client personnel that need to
be included in any Pest Management Plan. Early detection before infestations spread is essential. Where there is
a high risk of Stored Product Insects infestation, an inspection and monitoring regime is necessary. Inspection
must be for all life cycle stages. Larvae are generally the most destructive stage but less mobile stage. Adults
are the dispersal and more mobile stage. Trapping with pheromone lures is useful for monitoring and mating
disruption.

Preventative methods need to be implemented to discourage and exclude Pests such as sanitation, elimination
of Pest habitat and denial of access to buildings and product.

 Inspection survey and risk assessment and management plan.

 Pest detection (interception on incursion). Knowledge of pest biology.
 Pest presence/absence/distribution.
 Potential controls - Interception devices, suppression, and elimination.
 Ongoing inspection, monitoring, recording, analysis and reporting.
 Approved mechanical, physical and biological methods.
 Permitted substances and treatments (there shall never be direct or indirect contact between
products and prohibited substances).
 Sufficiently robust packaging should be used to prevent invasion of penetrators.

12.5.3 Raw Material Stored Product Pest Management Regime (Upstream and on site)

Raw material Stored Product Insect management focuses principally on two aspects:

1. Protecting the raw material from Stored Product Insects.

The probability of Stored Product Insects infesting food increases when Pests are present in the
adjacent environment and there is inadequate protection. Where exterior infestations have been
identified, some examples of common management tools and recommended actions to reduce
attractiveness of the site are:

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 Management Tool Rationale Recommended Action

Reducing food Stored Product Insects are very attracted Good housekeeping and sanitation.
source in the to suitable food sources and spillage and Ensure a regular cleaning regime is
adjacent debris can sustain a population. maintained including a less regular
environment intrusive deep clean in sync with the
length of target Pest life cycle so that
this is not completed in the building
environment. This should include
electrical wiring conduits and cable
trays and other areas where food
residues accumulate.
Storage cleanliness Food residues remaining in dead legs in Ensure that equipment design and
conveyance, impacted on silo walls and maintenance is such that food source
corners may cause carryover of Stored does not accumulate. Avoid ledges
Product Insects. and severely angular surfaces by
utilising swept bends, self-cleaning
measures. Allowing easy access to
clean.
Fines management Poorly designed and serviced building Ensure that a regular schedule of
exhaust and fines management systems cleaning exhaust outlets and fines
create fallout of Pest food source that recovery or filtration is in place and
attract and support Stored Product Insects that the outlets are adequately
to and on the site. screened and cleaned.
Waste management Dirty, open or overflowing waste skips Ensure that a policy of sealed bagging
containing exposed food waste are highly of all waste is in place; that waste
attractive to Stored Product Insects and skips are cleaned before delivery; and
retain them near the food premises. the skips are kept closed except when
waste is being added.
Cleaning external Waste or spillage is a food source and Surfaces that are not self-cleaning may
drains, sumps and these areas may be a harbourage need manual removal of material that
pits may become a Pest and microbial food
source.

2. Reducing numbers of adult Stored Product Insects or immature stages of the insects outside food
premises. If numbers of adult and immature stages of insects are kept low in the vicinity of the food
premises, the probability of their entry into the premises is reduced. Where exterior infestations have
been identified, some examples of common management tools and recommended actions to reduce
insect numbers are:

Management Tool Rationale Recommended Action

Insecticide Treatment of observed infestation with Determine if Stored Product Insects

treatment of insect residual insecticide, can reduce Stored are utilising external building surfaces
activity sites outside Product Insects including insects such as as resting sites. Where appropriate,
buildings and psocids (book lice) and arachnids such as apply a residual insecticide registered
storage facilities mites and spiders (not strictly SPI’s but for the purpose.
potential contaminants).
Elimination of Some Food Businesses inadvertently 1. Prevent or clean spillage
external breeding provide breeding sites for Stored Products immediately.
sites. Pests outside their premises. Some
2. Ensure that a regular program of
examples are:
thorough cleaning of external
1. Weigh stations and grain dumps;
drains and sullage pits is in place
2. Dirty drains;
(see table above).
3. Elevators and conveyance.
3. Ensure that a regular program of
These sites need to be identified and waste management is in place (see
spillage minimised. table above).

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12.5.4 Interior Stored Product Pest Management Regime

Interior Stored Product Pest management focuses principally on two aspects:

1. Reducing the probability that Stored Product Insects will enter the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers entering the premises are:

Management Tool Rationale Recommended Action

Window & door 1. Where windows, doors or ventilation 1a. Where appropriate, install tight
screening points are required to be open, insect fitting insect screens or screen
screens can prevent ingress of Stored doors and ensure that they are
Product Insects. maintained in good condition.
2. There can be many other points where 1b. Ensure exhaust fans and ventilation
Stored Product Insects can gain entry outlets have insect mesh installed
through the fabric of a building into the over the openings.
internals of the building 2. Seal off gaps around penetrations
(service pipes, electrical conduits,
conveyor belts etc) in walls, ceilings
& floors.
Door opening & Minimising the time doors and windows Where appropriate, fit self-closing or
closure remain open, reduces the probability that ‘auto-open and close systems’ to
Stored Product Insects will enter. doors and ensure that the ‘open time’
is minimised.
Door and window When doors or windows are not completely 1. Ensure that all windows and
seals sealed and gaps exist, Stored Product doors provide no gaps when
Insects may pass through the gaps to closed or around the edges of
gain entry. the screens. Ensure that seals on
windows and doors are maintained
in good condition.
2. Install draft excluders along the
bottom of doors where gaps exist.
Risk profiling and Early detection, segregation, returning, or Use Stored Product Pest identification
inspection of treatment will prevent importation of charts to guide inspection for
incoming goods Stored Product Insects. evidence. Remove any infested goods
to a designated quarantine area until
required action is to be taken.

3. Eliminating Stored Product Insects which have gained entry into the food premises.
Where interior infestations have been identified, some examples of common management tools and
recommended actions to reduce insect numbers within the premises are:

Management Tool Rationale Recommended Action

General interior Even small amounts of raw material or Ensure that a regular program of
cleanliness product residue can support a breeding thorough cleaning is in place. A deep
cycle of SPI. Larval feeding stages cleaning schedule is necessary to
remain fairly immobile and less likely to prevent Stored Product Insects
be trapped or dosed with insecticide and completing their life cycle.
hence eliminated.

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Management Tool Rationale Recommended Action

Building Cracked or missing tiles, poor wall Advise client of maintenance issues
Maintenance and surfacing and badly maintained fittings can which are encouraging Stored Product
Exclusion techniques provide harbourage for Stored Product Insects.
Insects.
Proofing/sealing off harbourage areas can
be done by the food business staff or
recommended and completed by the
pest control company/technician.

Check fixtures for small cracks and

crevices and fill these. Close holes into
the establishment from wall voids. Put
mesh over drains.
Light traps Commercial traps are available which Install light traps in all internal areas of
utilise ultraviolet light to attract some the Food Business where flying insect
but not all Stored Product Insects. infestation has been experienced. Data
recorded can also help monitor SPI.
U.V. light units don’t work with Spider Pheromone lures can be added to the
beetles, Saw-Toothed Grain Beetle, trap.
Granary Weevil, Cadelle, Confused Flour
Beetle (none of these fly). Location/positioning principles of UV
light units for flying insects should be
used as a guide for positioning the units
for Stored Product Insects.
Pheromone lure or A range of traps are available that use Traps are installed for the target risk
bait traps synthesised attractants. These lures may species at intervals appropriate to the
be sexual and attract only males or mobility of the life stage (generally
aggregation and not gender specific. These adults). A risk management approach is
may be single or multispecies. They may necessary with good understanding of
be purely mating disrupters and a the Pest biology and habits.
monitoring tool (usually) rather than a
control in their own right. Data must be recorded and assessed for
immediate response initiation and trend
analysis for future improvement
planning.

Pheromone traps should be secured in

place, numbered and reflected on the site
map (similar to other pest control devices
like rodent stations & UV light units).
Pheromone traps should be of the catch
pad type. Catch numbers and species
should be recorded on pest monitoring
reports. Preferably, SPI activity ceiling
levels should established to serve as
trigger points for additional control
measures to be implemented eg: space
treatments.

As a general guide, pheromone traps

installed for monitoring should be
positioned on grid patterns at 15 metre
intervals for flying species, 8 metre
intervals for crawling species

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Management Tool Rationale Recommended Action

Pheromone lure or Flying insects are more responsive to

bait traps (cont.…) pheromones and may become confused or
repelled if traps are positioned too close
together.

Dusting Certain dusts can be used with pesticide Insecticidal dusts are best used in cavities
properties. Some are mechanical in and voids to control adult Stored Product
nature, which erode the cuticle of the Insects, whereas mechanical dusts can be
insect causing desiccation. used around production and packaging
machinery.

Dusts are mobile and should not be used

where there is a risk of food
contamination. Product label directions
should always be followed.
Precision spraying Targeted spot, crack and crevice The success is dependent on adequate
treatments can be useful to arrest access and cleaning of loose or impacted
localised Stored Product Pest occurrence residues. Only approved materials can
in a structural environment. be used with deference to preventing
product contamination.
Auto-aerosol/ space Auto-aerosol spraying devices are available These devices have limited value in most
sprayers which dispense a measured dose of situations. Install auto-sprayers in
aerosol insecticide at timed intervals into internal areas of the Food Business
the air. Only pyrethrum formulations where flying insect (including SPI)
should be used as these have low infestation has been experienced but
mammalian toxicity but are moderately NOT in exposed food areas. These
effective against Stored Product Insects. In devices are only effective if they are
the short term, these devices kill nearby properly designed, located and
insects. Experience shows location, maintained and should not be relied on
reticulation design, distribution and as a sole control measure. At best adult
maintenance are critical to achieve a insects may be knocked down during
useful effect. dispersal/migration.

Space treatment Treatment of a processing or storage ULV or cold foggers (2-30 micron
environment with ultra- low volume finely droplets) or in some cases misters (20-80
atomised droplets containing approved micron droplets) can be used to
pesticides can be useful for containing dispense aerosols of approved
and preventing cross infestation. It is not pesticide. These can achieve 3
acceptable for most pesticides to come dimensional dispersal throughout the
into contact with raw material or product. environment. These small droplets
eventually deposit out or are vented
from the air space. Re-entry of
unprotected personnel is prevented
until air borne contaminants are below
the relevant threshold for safe ongoing
occupancy.

Thermal smoke foggers emit insecticide

impregnated smoke droplets, the
approximate size of .1 micron. This type
of space treatment has superior
penetrative qualities but on the negative
side, can create issues with neighbouring
properties and the fire brigade as a result
of smoke billowing form the treated
premises.

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Management Tool Rationale Recommended Action

Space treatment A written SWP or SWMS for

(contin….) space/misting treatments should be
developed by the pest service company
either separately or as part of the larger
comprehensive SWP/SWMS/SOP for Pest
Servicing of Food Handling Sites. This
SWP should include detailed site
preparation, insecticide application,
exclusion, ventilation and clearance
procedures involved with space/misting
treatments. This document should be
available to the food business
management.
Heat Cooking or baking will kill all life stages of When using heat as a means of
Stored Product Insects if temperatures are disinfestation, the process must be done
sufficiently high and of long enough in the early stages of infestation, as any
duration. The higher the temperature the visible presence will still be
shorter the duration required. The objectionable and unacceptable. Fields
product core must also reach the (1992) reported the following
designated temperature for the required generalised response of Stored Product
duration. Lower temperature of longer Insects to elevated temperature:
duration can be used to disinfest some raw Above 62ºC - death in < 1
material without affecting the quality. minute 50 - 62ºC - death in
< 1 hour
45 - 50ºC - death in < 1 day
35 - 42ºC - population decline,
movement to cooler
environment.
Freezing Low temperatures will kill all life stages of Constant temperature time period
Stored Product Insects if temperatures are required for disinfestations (indicative
sufficiently low and long enough duration. only and may vary with species and
The lower the temperature the shorter acclimatisation factors)
the duration. The product core must also -5°C - death in 12 weeks
reach the designated temperature for the -10°C - death in 8 weeks
required duration. This technique may not -15°C - death in 4 weeks
be suitable for all raw materials or -20°C - death in 1 week
products due to deleterious effect on
quality. Other issues such as The rapid lowering of temperatures
condensation on warming may damage achieves better results with insect
packaging etc. mortality, as opposed to slow lowering of
temperatures (which permits the target
insects to acclimatise easier).

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Management Tool Rationale Recommended Action

Fumigation This is the use of gaseous substances Fumigation must be done in gas proof
(fumigants) that are toxic to, and kill all enclosures to contain the gas at the
life stages of Stored Product Insects in raw necessary concentration for long
material or product. The fumigant must enough to achieve mortality.
be such that it does not leave
unacceptable residues that could impact The packaging and the product
on consumer health. material must be able to be uniformly
penetrated to where the Pests are
There are very specific preparation, residing. Impervious packaging or density
application, monitoring and clearance and depth of product may impede this.
procedures involved with fumigation of Fumigation is a specialised process and
goods. beyond the scope of this code.

A fumigator’s license is legally mandatory

for anyone involved in the fumigation of
products and there are specific with-
holding periods on food products and
equipment after fumigation is completed.

12.5.5 Finished Product Stored Product Insect Management Regime (Downstream of manufacturing)

Protecting value added goods from Stored Product Insects.

The probability of Stored Product Insects infesting food increases when Pests are present in the adjacent
environment and there is inadequate protection. Protection of value added goods is a vital part of the overall
Pest Management Plan. Some common tools and recommended actions are detailed below:

Management Tool Rationale Recommended Action

Ensure strict Reduce risk of cross contamination. 1. Inventory controls. Stock rotation
adherence to sound should be based on first in - first
warehouse storage out. Avoid storage of raw materials,
and retailing display damaged, returned goods and
practice packaging material in areas
designated for finished goods.

2. Adequate space (60 cms at least

between stacks and out from walls)
should be left around stored food
products (to permit regular
inspection cleaning and treatment
when necessary.
Environmental High R/H and warm ambient temperatures If possible maintain storage facilities at or
0
temperature and are very conducive to rapid insect below 16 C and R/H at 30% or less.
relative humidity population growth.
(R/H) control.

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 Management Tool Rationale Recommended Action
Reducing food Stored Product Insects are very attracted Good housekeeping and sanitation.
source in the to suitable food sources and spillage and Ensure a regular cleaning regime is
adjacent debris can sustain a population. If these maintained including a less regular
environment include penetrating insects eg: adult intrusive deep clean in sync with the
weevil, lesser grain borer, tobacco & length of target Pest life cycle so that
drugstore beetle, warehouse beetle, this is not completed in the adjacent
Cadelle and some mature moth species environment such as in spillage under
larvae, there is a risk of cross infestation shelving providing food residues.
with other packaged product.
Robust packaging Penetrators (see above section) may infest Sufficiently robust packaging can
some packaged products. prevent infestation in storage, retail,
catering and domestic situations.

12.6 Birds

Bird management can be a very complex process involving a wide range of techniques.

The management process can be further complicated by the fact that much of the work is performed at heights
and all necessary safety precautions must be adopted. Ensure that any Pest Manager employed has adequate
competencies in this field and is aware of all safety requirements.

Conduct a site specific risk assessment to identify and minimise any potential risk to people, non-target species
and the environment.

A problem of even greater concern is the highly emotive nature of bird management, especially when native
species are involved. It is imperative that any Pest Manager is fully cognisant of all relevant legislation and has
obtained any permits required.

It is not uncommon for people to raise objection to removal of birds by baiting, trapping or shooting. It often
proves essential for biological, emotional or commercial reasons, that control measures are carried out in non-
business hours, usually early morning or late evening.

It is a legal requirement that all birds are treated in a humane manner and disposed of according to Animal
Welfare Acts.

12.6.1 Reasons for Management

Birds are a hazard to Food Businesses principally because:

 Health Risk – Birds, bird droppings and nesting materials can carry many different diseases which may
be transmitted to humans. Ectoparasites e.g. Starling mites, can cause extreme annoyance to building
occupants; Ornithosis, Salmonella, Cryptococcis (which can lead to meningitis), whereas Indian munas
can carry avian malaria. Also fungus based respiratory diseases such as Histoplasmosis and
Aspergillosis are associated with bird droppings (pigeon droppings).
 Property and Equipment Damage – Bird droppings are acidic and will corrode many surfaces requiring
restoration or replacement;
 Food production - Droppings, nesting material, feathers and dead birds can contaminate food products
are various stages of production and packaging:
 Finished Goods Damage – Droppings, nesting material, feathers and dead birds can foul finished goods
causing their rejection by clients;
 Encourage other pest activity – The presence of birds attracts and perpetuates other insects eg:
birdmites, cockroaches, psocids, mealworms, etc.
 Poor Image – Birds roosting on a building or droppings on ledges and footpaths all convey an impression
of a business not concerned with the welfare of its customers;
 Slip Hazard – Bird droppings can be slippery and cause customers or staff to fall, possibly resulting in
legal action;

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  Economic Damage – The need to clean up bird droppings and other debris on a regular basis can result
in unnecessary costs;
 Noise – Roosting birds, particularly starlings can produce alarming levels of noise making it very
unpleasant to remain in the area;
 Employee Dissatisfaction – Staff should not be expected to work in areas which are unsafe or
unhealthy.

12.6.2 Main Pest Species

In Australia and New Zealand, there are many Pest birds. The most significant in this category are exotic but an
increasing number in urban areas are native species. Some native species have long been considered
agricultural Pests.

Some examples of the exotic Pest species are:

 Pigeon
 English House Sparrow
 European Starling, and
 Indian Mynah.

Some examples of native species which can be Pests are:

 Silver gull or Seagull
 Sulphur Crested Cockatoo
 Corella (Little and Long-billed species)
 Australian White Ibis, and
 Welcome Swallows (WA).

There are different policies for the treatment of exotic and native species. Treatment methods which can be
used against exotic species may be illegal for native species. Permits/licences may be required for native species
from appropriate government departments, e.g. National Parks and Wildlife Service (Aust) or the Department of
Conservation (NZ). In the case of native species, an officer from the authority may have to carry out a site survey
before any treatments can be sanctioned NZ and Australian State and Territory authorities have varying
regulations relating to bird control.

The strategies which need to be employed for effective bird management are many and varied. They depend
upon the particular Pest species, the roosting/nesting locations, the population density, “bird pressure” and
the situation / type of premises. “Bird pressure” can be defined as the “level of commitment” of the individual
bird or flock to visit an area and their desire to reclaim their former territory after bird management techniques
have been put in place.

A site with food, water, shelter and confined spaces for nesting offers high bird pressure. Open spaces with
limited shelter from exposure to rain and full sun represent the lower end of the bird pressure scale.

12.6.3 Bird Management Strategies

There are two basic approaches to bird management:

 Alter the environment (roosting/nesting sites) to make it unattractive or impossible for birds to utilise,
or,
 Remove the birds from the environment by trapping, baiting and shooting.

Which strategy is undertaken depends upon a range of factors including:

 An understanding of the target pest bird habits and biology is essential.
 The susceptibility of the particular species to the proposed method;
 The nature of the building involved;
 The location of the building. e.g. shooting of birds in the middle of a business district may not be
appropriate.

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Recommended action for all management tools include:

 Conduct a site specific risk assessment to identify and minimise any potential risk to people, non-target
species and the environment.
 Ensure no foodstuffs are available to attract birds to the area.
 Discourage staff from leaving food scraps in eating areas.
 Remove potential nesting materials from the site.
 Remove bird droppings to avoid possible disease transmission.
 All tree branches overhanging buildings should be trimmed.

12.6.4 Alteration of Environment - Exposed Ledges/Lights/Tanks/Gardens

Management Tool Rationale

Bird Spikes Installation of polycarbonate or stainless steel spikes on ledges, conduits, flat
surfaces and other perches will prevent pigeons from roosting on those sites.

This system is effective when bird pressure is “Light” to “Heavy.” It is easy

to install and long lasting.

It is considered to be the most cost effective and permanent solution for deterring
birds from landing.
Bird Wire Installation of nylon coated wire tensioned between stainless steel posts will
create an unstable landing area, deterring pigeons, seagulls and larger species.

This system is effective when bird pressure is “Light” to “Medium.” It is long

lasting but takes longer to install than bird spikes.

It is a relatively low cost system with a low visual impact.

Bird Slope Installation of a PVC triangular shaped strip to ledges turns them into “slippery
slopes” and prevents birds from roosting or nesting thereon.
This device is effective against all species and suitable when bird pressure is
“Light” to “Heavy.”
Repeller These basic devices consist of a cylindrical platform with stainless steel rods
protruding from the centre of the unit in a circular array. The rods wave in the
wind making the surface unattractive for birds to land.
They are only suitable for large birds such as pigeons and seagulls.
It can be in stalled on th e tops of street lights, air conditioning units, water
tanks and boats.

There are also solar powered units available. These systems are relatively easy to
install. They are effective when bird pressure is “Light” to “Medium.”
Optical Bird Scarer An optical bird scarer that harmlessly deters birds from unwanted areas by
making use of light beams reflected from direct sunlight or artificial light. The
reflective pyramid rotates via an electric motor, sending the beams around in a
menacing pattern. The light spectrum reflected back by the product disorients
birds in flight by limiting their vision significantly and by imitating the disruption to
ambient light transmission caused by predator birds like hawks and eagles. This
causes the bird to deviate in flight and fly to another destination.

It has been effectively used in a wide range of situations for the control of an
extensive variety of pest birds.
Electrified Shock A range of such systems are available wh ich wor k on the principle that birds
Systems are rapidly deterred from landing by experiencing an electric shock. Power to
these units is supplied by mains electricity or solar panels.

The system is low profile and relatively quickly installed. It is effective against all
bird species and all bird pressures.

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 Management Tool Rationale
Scare Eyes/Owl or Falcon These durable plastic devices are balloons with large eyes or models of owls and
Bird Scarers falcons.

They may deter birds from entering an area in which they are displayed. Their
efficacy is limited as the birds become habituated to their appearance.

They are more effective when moved to various locations and when combined
with other deterrents.

They should only be used in “Light” pressure situations.

Distress Calls Distress calls are made when birds are under duress and serve to frighten birds of
the same species from the area.

Recordings of distress calls can be played back through cassette players or more
sophisticated audio systems.

They are mainly effective against species which are good communicators
e.g. starlings, seagulls, cockatoos.

They are not effective against poor communicators e.g. pigeons, sparrows or
swallows.

Birds will become tolerant of distress calls after a period of time unless they are
supplemented by other measures such as “Scatterbird” or shooting. As the
distress calls are repeated ad infinitum, workers and residents may object to the
noise.

12.6.5 Enclosing Areas

Management Tool Rationale

Bird Netting Bird nets are available in a variety of sizes and colours and can be used
effectively in areas such as warehouse awnings, loading docks and other covered
areas which provide birds with nesting opportunities. Courtyards can also be
netted to prevent birds from entering the area.

Installation is a lengthy process and can be quite expensive. On the positive

side, bird nets should last for 10 years or more.

All pest species can be prevented using netting and it is effective with any level
of bird pressure.

Vinyl Strip Vinyl strip curtains or doors are used in passageways of personnel or material
Curtains/Doors handling equipment p r e m i s e s and are primarily designed to minimise
noise or dust and maintain a constant interior temperature but also serves to
prevent the entry of birds.

These devices are effective against all bird species when fitted and used correctly.

Page 57 of 70
12.6.6 Bird Removal/Reduction

Management Tool Rationale

Alphachloralose Alphachloralose is a “soporific” i.e. an agent which lowers the metabolism of

warm blooded animals and can cause them to fall asleep. In cool temperatures,
the animals can lose so much heat to the environment that they die of
exposure.

Alphachloralose can be mixed with a suitable food medium e.g. wheat or millet,
and placed for consumption by target species such as pigeons and sparrows.

Native birds which eat the bait should survive if kept warm.

Baiting is carried out in the early morning or late afternoon when premises are
empty and when no bystanders are in the area. Permits* from state authorities are
required to use this product.

Special permission must be sought when using it against native species. In NZ this
product is approved and must be used according to the label.

* Permits required in some states.

Amino pyridine “Scatterbird” is a toxic compound which induces distress symptoms in birds
(“Scatterbird”) consuming it. Some of the birds which eat the bait will die but may scare other
birds from the area whilst succumbing.

Species which are good communicators e.g. seagulls, crows, starlings, indian
mynahs are most readily affected. Permits* for the use of this product must be
obtained from the state authorities. Special permission must be sought when
using it against native species. In NZ this product is not registered for use.

Treatments are carried out in the early morning or late afternoon when premises
are empty and when no bystanders are in the area.

*Permits required in some States.

Contact Avicides For the control of pigeons, starlings, Indian Mynahs and sparrows on roosting
sites (as per label directions).

These products can only to be supplied and used by an accredited licenced Pest
Manager with a valid permit (from a relevant authority, where required).

This material is applied to ledges etc. by a paint roller and kills birds which
contact it. Use restrictions apply to external areas eg: window ledges and internal
areas ie: over the top of food production and packaging.

Staff/bystanders may object to its use. Therefore, it should only be used under
circumstances where non-essential personnel are not in the vicinity or when
the premises are vacant. A risk assessment must be conducted and risks minimised
before any application.

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 Management Tool Rationale
Trapping Various sized traps are available depending on the pest species.

All traps should be checked daily and sufficient food, water and shelter must
always be available.

Birds must be humanely disposed of after trapping according to the Animal

Welfare Acts.

No permit is required to trap exotic species.

More details may be available on the state authorities’ websites.

Shooting Shooting is carried out using a high powered air rifle and local police must be
notified before proceeding.

Two people are normally in attendance during the process. The

designated shooter must have the appropriate Firearms Licence.

Shooting should take place after hours, in a controlled environment, when no

unauthorised personnel are in attendance. A risk assessment must be conducted
and risks minimised before any shooting commences.

Mist Nets/Cannon Nets These methods are not permitted by law to be used for management
programs.
In NZ these may be applied with the permission of the Department of
Conservation.

12.7 Larger Vertebrate Pests: Cats, Foxes, Wild Dogs, Possums

Cats, foxes, possums and wild dogs are known carriers of disease and bacteria. They should not be present within
food production or storage areas.

Exclusion with suitable fencing and for possums, proofing, are the first steps in preventing access. Discouraging
feeding of Pest animals by site personnel is also important, as is minimising access to available food sources and
harbourage. If the larger vertebrate Pests cannot be built out or driven away the Pest Managers will need to
implement a trapping regime.

A trapping regime will use a non-injury causing trap. Pest animals shall be handed over to an appropriate animal
welfare shelter.

Note: In Australia possums are a protected native species and it is an offence to relocate them to another area as
these animals are often territorial and newcomers are not accepted. In these instances exclusion and deterrence is
the only option.

In NZ possums are not a protected species and are not subject to any specific protection other than the Animal
Welfare Act.

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12.8 Termites

Termites are commonly, but incorrectly, called white ants. They are social insects that live in a colony like ants or
bees. Their diet is cellulose for carbohydrate and fungus, so they seek wood, cardboard and paper. They are
present throughout Australasia.

The most frequent, and expensive, damage is to structural timbers. In food manufacturing and storage they may
also attack packaging material eg: cardboard and timber pallets. Alates (winged termites) may cause contamination
of food.

Typically, termites which are found will predominantly be worker termites seeking food. Killing these will not
affect the termite nest nor reduce the risk of ongoing damage. Identification of the termite species is important
in the eradication decisions.

If a Food Business discovers termites they should:

 Leave the infested area alone and undamaged; this includes the mud tunnels termites will build over
materials like brick and concrete through which they cannot tunnel (unless there are cracks,
penetrations or expansion joints).
 Barricade the area of infestation to prevent entry.
 Immediately contact a Pest Manager to attend the site – Note: ensure they are experienced in termites
control as not all are qualified or experienced to do termite work.
 Understand the implications and agree with the Pest Manager on the termite management program to
be implemented.

Several options can be used to manage termites including baiting and application of Termiticides. Eradication
without the use of chemicals is not possible although there are options (such as baiting) where the chemical is
applied in a well- controlled and selected manner. The installation of non-chemical physical barriers is only
possible during construction of the building and not an option in existing structures.

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13. Selecting a Pesticide
If a Pesticide is required for control of a Pest, the Pest Manager will need to select a pesticide formulation that
will not adversely impact the Food Businesses workplace environment or safety and suitability of their product.
The active constituent that kills the pest (the “pesticide”) can be formulated in various ways; for example; a
dust, liquid spray, solid, gel or liquid bait. It is common for the same active to be formulated in several ways and
the one selected will depend on the pest and the specific situation.

Australia and New Zealand each have national regulatory authorities that are responsible for approving
registration of pesticides, the formulations and their use. These are:
 Australia – the Australian Pesticides and Veterinary Medicines Authority (APVMA)
 New Zealand – the Environmental Protection Authority (EPA) as of 1/7/2011. (Formerly called the
Environmental Risk Management Authority.)

Both bodies, referenced above approve all pesticide formulations and the application, including usage rates, the
situation and the Pest. In some situations listed, inside or outside usage may also be clarified and approved.
These details are noted on the product label. The approved use on the label is legally binding and so-called “off-
label” use can only be allowed with a permit. Permits can be obtained from either the national or state
authority, depending on the circumstances. Copies of labels can be accessed via the web either on the
national regulator site or the individual manufacturers’ sites. It should be noted labels can be specific to the
region of use as well as other details of use.

As well as the Pest and the application situation, the following need to be considered when choosing a pesticide
formulation:
 A minimum requirement is that it is approved for that application by the national authority.
 In some instances, other regulatory bodies may also have jurisdiction, for example; AQIS in Australia
and MPI in New Zealand.
 End user or the Food Business standards.
 If there is a need to change the pesticide to avoid resistance developing in the pest population.

A documented risk assessment should be prepared before a pesticide is applied. Sources of information on the
pesticide are the manufacturers label and the MSDS or SDS (NZ). It needs to be recognised the MSDS/SDS is
prepared for the product as supplied by the manufacturer and the risks will change, usually they are reduced,
when the product is prepared for use.

Formulations such as dusts and pelletised or liquid baits should not be used in food production and processing
areas because of the potential transference to food product. Pesticides should be applied according to label
directions and in a precise manner to avoid contamination of food or accidental coverage of non-targeted
areas. Many pesticides are formulated so that this risk is negligible, for example; cockroach gels.

Rodenticides must be used in a bait block formulation. Bait blocks must be securely fixed inside (eg. on metal
rods) tamper-resistant bait stations that are anchored except when used for baiting in secure or locked areas,
inaccessible voids, or sewer lines; outdoor bait stations must be weather-proof.

14. Pest Monitoring & Management Stations

Pest Management Stations may target rodents, flies, cockroaches, stored product and other pests.

Where any risk of food contamination or other adverse consequences may exist, all Pest Management Stations
must be durable, tamper resistant, secured firmly and the bait fully contained.

Stations should be uniquely recorded by location and number on a Pest Management Station site map.

(See also Sub-Section 12.1.9 - Placement of Rodent Bait Stations).

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15. Organic Food Business Sites
A Pest Manager completing works at an Organic Food Business site should apply this CoP criterion and also
provide further non chemical approaches to Pest Management on an Organic Food Business site.

Some of the non-chemical approach may include:

 Mechanical and physical controls
 Horticulture controls

(Additional options for the various Pests can be found in Section 12.)

15.1 Philosophy

It is recognised that organic products provide an alternative for those consumers seeking food with little or no
chemical residues.
Biodynamic and organic farming methods have evolved over many years through particular philosophical
approaches to farming. These reasons generally include a concern about the environmental sustainability of
farming and a desire to work with natural processes. Organic farming relies primarily on biological processes,
rather than the purchase of chemical inputs, to maintain soil fertility and plant and animal health. It is recognised
that these systems of farming can contribute to the outcomes listed above and have therefore developed a Pest
prevention or management strategy in support of organic farming.
The Pest Manager providing the Organic Pest Management Program will use or encourage the following
measures in order of priority:
 Preventative methods to discourage and exclude Pests, such as sanitation,
elimination of Pest habitat and denial of access to buildings.
 Approved mechanical, physical and biological methods.
 Permitted substances and treatments.
There shall never be direct or indirect contact between organic products and prohibited pesticides.

15.2 Certifying Organisation

The Organic Food Business needs to be explicit about the certifying standards they are following. The Pest
Manager can then modify their efforts to follow the state and country standards and programs recognized by the
certification body or authority for the Organic Food Business. The USDA National Organic Program (NOP) is a
reference point that may be used. While all organic agents follow the same guideline, there may be different
procedures in order to comply with the National Organic Program (NOP), Australian Organic Standard (AOS)
6.1.19 or the New Zealand Organic Standard of the New Zealand Food Safety Authority (NZFSA).

15.3 Location Maps

A Location Map of each facility should be created, showing all pest management devices, and kept in the Service
Register. The Location Map will document location and number of bait stations, interior traps, pheromone
monitors and Insect Light Traps (ILT). The diagram needs to be updated annually or whenever the location or the
amount of the pest management devices change.

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15.4 External Rodent Program

The Pest Manager will place and maintain exterior approved bait stations as specified by the scope of work. All
bait stations will be locked and secured, serviced as specified by the scope of work, and will be dated when
checked. A log will be established in which to note conditions found in the bait stations at the time of service.
Accurate record keeping is important for future review of actions taken or recommended. All stations will be
recorded on the Location Map. If rodenticide is to be used it must comply with the certification standard. If
necessary, permission should be obtained from the certifying agent before using rodenticide.

15.5 Internal Rodent Program

The Pest Manager will place and maintain interior traps as specified by the scope of work. All traps will be dated
when checked. Conditions found in the traps at the time of service will be noted on log sheets. If rodent activity
increases, then the number of stations may be increased to resolve the problem. Changes will be noted on a
revised Location Map which must be dated. If the problem is brought under control and a decision is made to
reduce the number of stations, a new Location Map should be created. An inspection should be completed to
identify why the problem occurred and findings and recommendations documented in a report.

15.6 Insect Control

Pest Management in an Organic Food Business shall preferably be obtained by non-pesticide means such as:
 Removal of Pest habitat, food sources and harbourage sites.
 Prevent Pests from entering the building (exclusion).
 Make recommendations to modify environmental factors such as lighting, humidity, temperature and
air pressure to reduce activity.
(Refer to Section 12 for specific actions for the different types of Pests.)

If the above do not achieve the required result pesticides may have to be used. Before they are used the Pest
Manager in consultation with the Food Business should obtain approval from the certifying agent.

15.7 External and Internal Treatments

The Pest Manager will conduct a thorough inspection each visit and look for conditions that are conducive to an
infestation. All recommendations should be documented on a service report. Pesticides will not be used until
other options have been tried. If Pesticides are to be used, only those on the approved list of the certifying
organisation shall be used. Pesticides must not come in contact with food, packages, or food contact surfaces.

15.8 Fly Program

Most of the flying insect management tools listed in Section 12.2 are appropriate for use in Organic Food
Businesses. However management tools involving insecticides may not be used except under extreme
circumstances and then only after consultation with the Organic Food Business and with their written
permission.

Fly management tools will be specified in the scope of works and where appropriate, their positions, indicated
on the location map. For Insect Light Traps (ILT), dates of light tube and adhesive board replacement will be
recorded on the trap when replaced and the ILT log sheets will record insects caught in the traps at the time of
service.

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15.9 Stored Products

The Pest Manager will utilize Stored Product Insects (SPI) Monitors as specified by the scope of work. The Pest
Manager will recommend corrective actions based on SSP activity found during the service of pheromone
monitors. All non-pesticide solutions to eliminate infestations must be initiated first. The certifying agent must
approve Pesticides to be used.

15.10 Service Register

The following information must be kept in the service register for review:
 State certification/licence
 Company insurance
 Scope of Work (SOW)
 Frequency of servicing - if not specified in the SOW
 Pest sighting register
 Equipment log sheets
 Location Map
 MSDS (or SDS) and labels (electronic or hard copies as appropriate)
 Service Reports clearly indicating the target pest, site application,
application method, products used and amounts and all recommendations.
 Summary of Actions and Recommendations worksheet (see below),
 Request to use a product not on the National List, or as required.
 List of Approved Products

The Summary of Actions and Recommendations should be prepared in a way for the certifying organisation to
easily see the success or failure of non-pesticide treatments, and if there is a failure the clear reasons to allow
the use of approved pesticides.

This would normally contain;

 The specific action item(s)
 Identify whether the Food. Business or Pest Manager is to carry out the actions.
 The dates the action was completed.
 Result of the action – (see Trend Analysis in Section 10 for more information).
 Special comments

15.11 Steps if Pesticide Use is Requested

If non-pesticide methods have been tried and the pest problem persists the use of a pesticide may be justified.
Good documentation as outlined above will be necessary if this decision is taken.

 If the problem persists, you may use a product on the NOP approved list taking care not to contaminate
any organic product or contact surface. You do not need permission to use a product on the NOP
approved list. However, you must first document that your attempts at control were unsuccessful
utilizing non-pesticide procedures. Check if an approved pesticide can be used without permission.
 A Summary of Actions and Recommendations should be prepared after using the pesticide.
 If the approved pesticide does not achieve the desired result it will be necessary to use a non-approved
substance.
 An application for use of a non- approved substance should be prepared and submitted by the Food
Business to the certifying organisation. An outline of previous actions and results should accompany this
application.

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Information required in this application:

 Pest name.
 Pesticide name, Chemical Class, EPA Reg. #, Concentration.
 Quantity of product to be used.
 Area measurement to be treated.
 Description of steps already taken to this point.
 Description of the area to be treated and a diagram.

Once permission to use a non-approved pesticide has been received, the following should be done;
 All food and containers are removed from the area.
 Doors and entry points into the treatment area are closed.
 Use plastic sheeting where necessary to prevent drift.
 Treat and release the area back to the facility.
 Document the service and place the service report in the service register.
 Clean all areas that may have come into contact with the Pesticide spray or drift.
 Return the food items to the area.

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16. Key Performance Indicators (KPI’s)
Due to the ongoing and challenging problem of controlling Pest activity, it is very difficult to verify the complete
effectiveness of a Pest Management Program.

The success of a Pest Management Program can be measured by ongoing continuous improvement identified in time
frames and by applying the following KPI’s:

1) A measureable reduction of Pest activity. The means of measuring to be agreed by the Pest
Manager and Food Business.

2) Pest Management Technicians are appropriately licenced and a copy of licence is available in
records of service documents.

3) Service is completed in accordance with service frequency.

4) All products used have accompanying current MSDS/SDS.

5) All products used are approved for purpose.

6) All physical equipment complies (eg. Shatterproof UV light tubes, lockable bait stations).

7) Non-conformances by the Pest Manager company are addressed within a pre-determined

timeframe.

8) Non-conformances by the Food Business are addressed within a pre-determined time frame.

9) A detailed service report (consistent with the requirements of the relevant Pesticides Legislation ie:
‘Record of Pesticide Application’) for each site visit or service is produced and a copy is stored in the
Site Service Register or mad readily available to the customer online.

10) Pests and areas covered in the Scope of Works (SOW) are inspected and where appropriate, treated
accordingly. This information is to form part of the service report (see above).

11) SOW and service requirements are reviewed at least annually to ensure the program is meeting the
pest management needs of the facility.

12) A valid contract exists between the pest management service provider and the Food Business
outlining the SOW, service frequency, resolution times to non-conformance, reactive or emergency
response times and any other relevant information.

13) Regular meetings between the food business and pest company must be agreed upon and scheduled,
to review and discuss the success or otherwise of the IPM Program and agree on changes and
additions ongoing.

14) The food business must arrange for periodical Site Surveys & Audits to be conducted on their
product related production and operational procedures as well as the scope, quality and results of
the pest company service delivery. Site Surveys & Audits can be provided by the pest services
company or by a qualified third party auditor. If a pest control company intends to offer Site Surveys
& Audits, the individuals conducting these must be qualified internal auditors by way of successful
completion of an Internal Auditor’s Course (preferably food safety systems based).

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14a) Site Surveys & Internal Audits (food business) explained

A ‘Site Survey’ is an inspection of the pest control equipment, devices and methods used on the site,
with observations and recommendations relevant to current pest activity/status, the actual pest
control procedures and pest related risk mitigation of a food site.

This is opposed to an ‘audit’ which focuses on the pest services delivery at an office/administration
level, reporting procedures and documentation provided to the food business.

Both these collective areas should be surveyed/audited and between the two, most pest related
aspects of a food business are then reviewed and monitored regularly.

14b) Objectives and Purpose of Site Surveys and Audits

1. To identify situations and/or practices which may adversely affect the operational procedures of the
food business facility and consequently have the potential to impede or disrupt production of the
food product(s) and/or inhibit the product quality, by way of pest / vermin related entry into the
plant and subsequent contamination of food and food based products. This may apply to the food
business or the pest service company.

2. To satisfy specific requirements of HACCP, AIB, BRC, ISO 2200 or other specific food safety
management systems.

3. Review and assess the pest service company onsite service procedures and documentation against
the pest company’s customer service policy, field operations and Service Manuals, with a view to the
ongoing improvement of our service to the customer

14c) The benefits of Site Surveys & Audits

From a pest related perspective, many processes within a Food Business can either have a
beneficial or detrimental effect on the successful production of a food product, free from
contamination. A Site Survey & Audit may identify both or either of these factors.

Recommendations and associated actions resulting from a Site Survey & Audit enables a food
business to actively monitor, review and improve their food production processes and
consequently minimise the risk of contamination (which will enhance the results when they are
audited by independent auditor like HACCP, AIB, BRC, etc).

14d) Aspects of the Food Business to audit include:

1. Incoming Goods Inspection and Quarantine Area procedures

2. Grounds Maintenance Reducing pest and vermin harbourage / attraction

3. Building Maintenance Proofing/sealing of building against pest & vermin entry

from outside.

4. Entry & Exit Maintenance Prevention of pest entry through doorways, docks, etc.

5. Sanitation Program Waste management/containment and recycling

6. Cleaning Regimen Regular documented cleaning regimen

7. Production and packaging line Reduction of food product spillage

maintenance

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 8. Storage and Warehousing Creating room for inspection, cleaning & treatment

9. Recording & documentation Maintaining accurate records for review and audit
Eg:- Documented programs for:
 Cleaning & sanitation
 Maintenance & proofing
 Meeting & review schedule (with pest service
company

14e) Aspects of the Pest Service Delivery (Pest Control company) to audit include:
10. Pest Technician qualifications Evidence pest technicians are qualified & licensed

11. Site Service Register Ensuring all items are included and up to date (see section
10.2 –

12. Site Inductions Evidence pest technicians completed site inductions

13. Hygiene Policy Ensure pest company has Hygiene Policy in place

14. Written Work Practices Ensure pest company has dedicated safe work practices
for all pest service procedures and treatments performed
on site and the practices conform to WHS legislation

15. Pest Status of Site Review and assess the level of current pest activity (from
inspection and review of reports in site register and/or
online reporting.

16. Approved Chemicals Ensure there is an Approved Chemical List and that all
chemicals listed are registered for the intended purpose.

17. Scope of Works Ensure service procedures are in line with Scope of Works

18. Equipment & Devices Ensure devices are installed securely, numbered, labelled
(Rodent Stations/ UV Lights/ and accurately reflected on the site map.
pheromone lures, etc)

19. Recording & Documentation Ensure all records, reports, trend analysis, pest sighting
reports, pest monitoring logs, etc are retained, accessible
and up to date. Reporting documentation can be in the
form of hard copy of be made accessible
online/electronically (or a combination of the two). There
are some documents/reports which for practical reasons,
should be in hard copy in the site service register, as
opposed to electronic access. Please refer to Section 10
of this CoP.

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17. Training & Accreditation of Pest Managers
Professional Pest Managers serving the food industry in Australia and New Zealand are commonly referred to as
‘Urban’ or ‘Urban and Commercial Pest Managers’ and their licensing and regulation is the responsibility of:

a. In Australia – a mix of state governments departments that are responsible for legislation relating to
health, environment, chemical usage and/or WHS.
b. In New Zealand – The Environmental Protection Authority (Formerly the Environmental Risk Management
Authority) that also has responsibilities similar to the APVMA.

In Australia, in the late 1990’s, the state regulation bodies agreed on uniform national competency-based
training standards for Urban Pest Managers. The level required is the minimum necessary to obtain a Pest
Manager licence and no further ongoing training is mandated.

In New Zealand, Urban Pest Managers are required to hold a drivers licence. In addition, if they use, store,
transport or sell ‘Hazardous Substances or New Organisms’, which includes most insecticides and certain
biological toxins, they will require an ‘Approved Handler Test Certificate’ which covers only safe handling of
toxins. No pest management training or registration is mandated by the government though most larger pest
management companies require that employees hold (or are proceeding towards) a ‘National Certificate in
Urban Pest Management’ which is an entry level pest management qualification.

In both countries, training and assessment in Urban Pest Management is provided by government and/or private
training providers that are regulated by a national training framework. The training that allows an individual to
work as a Pest Manager is geared to facilitating entry into the industry and assumes that further skills and
experience will be acquired on the job or added as an optional additional qualification later. As a result, the skill
levels of Pest Managers varies widely and current training for entry to the industry cannot be expected to equip
all Pest Managers to provide the quality of services defined in this Code.

Many pest management companies provide training that goes beyond the basic entry level. Recently AEPMA
introduced into Australia, a service quality accreditation scheme, “PestCert”, which has as a component, a
continuing professional development scheme. The PMANZ has also developed a continuing development
scheme which is linked to maintaining the Approved Handlers certificate.

It is the intention of the Working Party, which developed this Code, to define a curriculum of Core Training
Elements. These will be based on the Code when it has achieved industry acceptance. This will allow inclusion
into the training frameworks that exist in both countries and w i l l establish a mechanism for ‘accreditation’ of
persons who complete the training. It is expected this would be part of a continuing professional development
program and in this way, a pathway will be created for Pest Managers to specialise in servicing the food industry.
Food businesses will then be able to identify Pest Managers who have been trained in food pest management at
an enhanced level by reference to their accreditation certificate.

Until the anticipated training courses and accreditation processes are in place, food businesses should require
that Pest Managers providing services to their organisation are familiar with this Code and can demonstrate
previous efforts to comply with Best Practice as defined in the Code.

Training for Food Businesses

This Code continually stresses the need for Food Business staff and associates (eg. consultants, contractors,
auditors, etc.) to understand the Code and to work co-operatively with Pest Managers in its implementation.
Training required of Food Business staff will cover many of the same core areas as that of Pest Managers but
from a different perspective and at a lower level. Part of the process of defining the core elements will be to
concurrently define those required for Food Business staff. It is expected that these will be delivered as
continuing professional development courses both externally and in-house.

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18. Appendixes
18.1 Australian New Zealand Food Standard – What Applies to the Pest Management

Pest Managers need to follow the guidance of the following standards and practices outlined in the following
Food Standards Australia New Zealand Act.

Standard 3.2.2 Food Safety Practices and General Requirements Standard

3.2.3 Food Premises and Equipment

Division 6 — Miscellaneous

24. Animals and Pests

(1) A Food Business must:

(a) Subject to paragraph (b), not permit live animals in areas in which food is handled, other than
seafood or other fish or shellfish;
(b) Permit an assistance animal only in dining and drinking areas and other areas used by customers;
(c) Take all practicable measures to prevent Pests entering the food premises; and
(d) Take all practicable measures to eradicate and prevent the harbourage of Pests on the food
premises and those parts of vehicles that are used to transport food.

(2) In sub clause (1), ‘assistance animal’ means an animal referred to in section 9 of the Disability
Discrimination Act 1992 of the Commonwealth.

Editorial note:
Section 9(2) of the Disability Discrimination Act 1992 refers to an assistance animal as a dog or other animal;
(a) Accredited under a law of a State or Territory that provides for the accreditation of animals trained
to assist a person with a disability to alleviate the effect of the disability; or
(b) Accredited by an animal training organisation prescribed by the regulation for the purpose of
this paragraph; or
(c) Trained:
(i) to assist a person with a disability to alleviate the effect of the disability; and
(ii) to meet standards of hygiene and behaviour that are appropriate for an animal in a public place.

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