What Pest Control Do I Need for a Food Business?
Guide to pest control requirements for UK food businesses, covering legal obligations, prevention measures, pest types, and what EHOs look for.
All UK food businesses must have adequate pest prevention measures. This includes proofing the premises against entry, maintaining cleanliness, storing food properly, and typically having a professional pest control contract with regular inspections.
Key Facts
In Detail
Pest control is a critical part of food safety. The Food Hygiene (England) Regulations 2006 require food premises to have adequate procedures to control pests. Environmental Health Officers will check for pest activity during every inspection, and evidence of pests is one of the most common reasons for poor hygiene ratings or even closure. Most food businesses should have a professional pest control contract that includes regular scheduled visits (typically monthly or quarterly depending on the premises and risk level), monitoring stations for rodents and insects, reports from each visit documenting findings and actions, and emergency call-out provision. While there is no legal requirement to use a professional service, it is strongly recommended and expected by EHOs. Beyond professional pest control, your day-to-day practices are equally important: keep all external doors closed or fitted with fly screens, seal gaps around pipes and cables where pests could enter, store food off the floor and in sealed containers, maintain clean premises with no food debris, empty bins regularly, and fix any water leaks promptly (pests need water as well as food).
What EHOs Look For
During inspections, EHOs will look for: signs of pest activity (droppings, damage, dead pests, webbing), adequacy of pest proofing (gaps under doors, holes in walls, open drains), food storage practices (food stored off the floor, in sealed containers), waste management (bin areas clean, bins with lids, regular collection), and your pest control documentation (contract details, visit reports, actions taken on recommendations). They will check areas where pests are most likely: behind equipment, under counters, in storage rooms, near bin areas, and in roof spaces if accessible.
Dealing With a Pest Problem
If you discover pest activity, act immediately: contact your pest control provider for an emergency visit, identify and remove the food source if possible, deep clean the affected area, and consider whether any food may have been contaminated (if so, dispose of it). Record everything — what you found, when, what action you took, and the outcome. If the infestation is serious, you may need to voluntarily close until it is resolved, rather than risk an EHO finding it and issuing a Hygiene Emergency Prohibition Notice.
Frequently Asked Questions
How often should pest control visit?
For most food businesses, monthly visits are standard. Higher-risk premises (older buildings, rural locations, previous pest issues) may need more frequent visits. Your pest control provider will recommend a frequency based on a risk assessment of your premises.
Do I need pest control records?
Yes. Keep all pest control visit reports, recommendations made, actions you took in response, and details of your contract. EHOs will ask to see these during inspections. They demonstrate that you are actively managing pest risk rather than just reacting to problems.
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