Pest ControlReturn to Cafeteria
Pest control is a common issue in areas of food service, storage, and preparation. To minimize the use of toxic chemicals to control insects and vermin, all food should be stored in gasketed refrigeration units or in air-tight containers. Trash, recycling, and composting containers should be emptied regularly and stored for collection a distance away from food storage and preparation areas. Cracks and crevices in walls and flooring should be sealed to prevent pest intrusion.
When further pest control is required, consider low-impact or contained treatments such as baits and mechanical traps in lieu of spraying chemicals over large surface areas.
- Food should not be stored on the floor in bags that can be easily infiltrated by pests. Keep food up on shelving that can be cleaned underneath and inspected easily.
- Make sure all food is stored in air-tight containers or in refrigeration units.
- Remove trash, recycling, and compost regularly from food service areas and store the materials away from food prep and storage.
- Seal cracks in flooring and walls to prevent pests from entering food service areas.
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Indoor Air Quality during Construction and Operations ( <span id="docs-internal-guid-f1e45d2e-bf74-2656-0c1b-777092dd54a0"><span><span>Guiding Principles criteria 4.6</span></span></span>)
“Implement necessary policies and protocols to prevent moisture damage to building materials and protect indoor air quality during renovations, repairs, and construction. Ensure indoor air quality procedures are in place that protect the air quality for occupants of the building during operations”
2018 IgCC Sections 1001
Integrated Pest Management ( Guiding Principles criteria 4.8)
“Implement and maintain a plan to encourage an environmentally responsible, integrated pest management approach that emphasizes proactive solutions, minimizes pesticide use, and, where chemical pesticides are needed, uses the least-toxic options.”
GSA Integrated Pest Management (IPM) Guidance