Food Safety (General Food Hygiene) Regulations 1995

Summary

Food premises must be laid out, designed and constructed and working procedures organised, to protect food from contamination (including that from pests) and must be kept clean and maintained in good repair and condition. (Proofing, Housekeeping and Stacking).

In rooms where food is prepared, treated or processed, (except dining areas), windows which can be opened to the outside environment must where necessary be fitted with insect-proof screens which can easily be removed for cleaning.

Waste disposal arrangements must not encourage pests.

Adequate procedures must be in place to ensure pests are controlled.

It is essential for the food industry to undertake risk assessments and audits to maintain food safety. This is frequently done using the Hazard Analysis and Critical Control Points concept (HACCP).

Health & Safety at Work Act 1974- and various Health & Safety Regulations

Summary

Employers must take all appropriate measures to secure the health, safety and welfare at work of all their employees and of anyone else who may be affected by their work activities. These may include, for example, preventing the damage caused by pests, which can lead to fires and other emergencies, food contamination and the spread of diseases by pests, bird droppings causing unsafe or slippery conditions and bites from fleas and other insects.

Prevention of Damage by Pests Act 1949

Summary

Owners of businesses involved in the manufacture, storage, transport, or sale of food, where infestation is present, must control the infestation or notify their Local Authority, who have a duty to ensure that land and buildings are kept free of rats and mice.