Food businesses urged to prepare for an influx in pest insects with warmer weather expected

With Australia having just recorded its hottest spring on record, food businesses are being urged to prepare for a hot summer.

As the mercury soars, so too does the prevalence of pest insects who enjoy a faster breeding cycle during the warmer weather. Insects are cold-blooded, which means they also become more active as the sun warms their blood.

Many common summer pest insects such as mosquitoes, flies, cockroaches, weevils, and ants will also seek shelter indoors during the day and become more active at night. 

As a result, the odds of infestation increase for all food businesses, particularly restaurants and other food businesses that operate during evening hours. Larger establishments who source food from multiple sources with complex supply chains are also at greater risk.

A particular problem for the food industry is that many pest insects have the potential to spoil or contaminate food, with crawling insects such as cockroaches carrying salmonella, gastro, and other food poisoning microorganisms. 

How can food businesses take steps to protect their food this summer?

All food businesses must comply with Standard 3.2.2 – Food Safety Practices and General Requirements in the Australia New Zealand Food Standards Code. The standard requires that a business does everything it reasonably can to ward off pests by:

• Preventing them from entering or living on the premises. 
• Eradicating pests found on the premises or in food transport vehicles.

Taking reasonable steps to prevent pests will vary according to the nature of the food business. Nevertheless, food businesses are being encouraged to consider these seven tips to a pest-free summer:

1. Ensure that food preparation areas are sealed and enclosed wherever possible, with low-risk foods (such as coffee) being the only foods that should be prepared in open areas. Businesses that display food in open-fronted display units should ensure that the openings can be closed after use.
2. Use covers, protective guards, or enclosed cabinets or fridges to display food for sale. 
3. Maintain adequate mesh screen maintenance on doors and windows. 
4. Close doors when not in use and provide self-closing doors, double doors, or doors with air curtains. 
5. Use repellent or trap devices near insect entry or exit points. Ensure that uncovered food is kept away from these points if pest control is in place.
6. Keep food transport vehicles clean and tidy.
7. Dispose of food and waste in sealable containers and regularly remove rubbish.

Food businesses that are having difficulty eradicating pests should contact a licensed pest controller. While utilising a pest controller is not a legal requirement, they can help business owners to satisfy their legal requirements, prevent loss of stock, and can even save a food business's reputation.

Article published by Food Safety Select