A checklist supports food-safety management; it does not certify compliance. Integrate pest monitoring with hygiene, stock control, building maintenance and corrective action under the business’s food-safety system.

Monitoring plan

Map doors, drains, waste, storage, production, staff areas, deliveries and devices. Define inspection frequency from risk and season. Number devices and record condition/activity, not just a tick.

When signs appear

Protect/segregate affected food, stop unsafe use where necessary, notify the responsible manager, preserve evidence and contact the competent pest contractor. Trace deliveries and adjacent sources. Follow food-authority advice on disposal and cleaning.

Records

Keep contractor credentials, site plan, visit reports, product/safety records, sightings, trend analysis, proofing/hygiene actions, owners, deadlines and close-out evidence.

FAQs

Which records should be available?

Current site map, visit/sighting records, trend/corrective actions, product information and completion evidence.

What after signs near stored food?

Protect food, notify management, assess contamination and source, document action and obtain professional/authority advice.

Suggested component

Use a Food-Premises Pest Action Register with owners/deadlines, explicitly not a certificate.

Related guides

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