Your Professional Pest Solutions Provider

Your Professional

Pest Solutions Provider

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O: 6966 9989 M: 9898 1988

Best Practices

Good and sustainable pest management is not just about spending money to engage a Pest Control Operator (PCO); it involves cooperation from all stakeholders to make the program successful. No one wishes to see a rat or a cockroach appearing at an F&B outlet especially during peak hours when your valued customers are enjoying their meal.

There are some tips to prevent such cases.

Ways to reduce pest entry into your establishment.
Eliminate conditions that are favorable for pest survival and harbourage.
Factors that reduce the effectiveness of the pest management program.
Effective measures to reduce and eliminate pests.
Cooperation between all stakeholders.

Ways to reduce pest entry into your establishment.

German cockroaches are often brought in together with the delivery of goods, such as cardboard carton boxes. Discard cartons boxes immediately and keep the food provisions in proper storage.
Gaps and openings on the wall of buildings are potential entry points for a variety of pests such as rodents. Make sure all gaps are properly sealed during the renovation to prevent easy access by rodents.
Opened doors and windows allow the easy entry of pests. Install a mesh screen if the door or window must stay open for better ventilation. This will prevent the entry of flying and crawling insects.

Eliminate conditions that are favorable for pest survival and harbourage.

3 main elements are Water, Food, and Shelter.

Water

The most basic survival requirement for pests.

Water sources include:

Leaking faucets and pipes
Condensation around freezers, fridges and air-conditioners
Sink, toilet
Drains and floor traps
Wet floors
Damaged tiles collecting water

Food

Food is another essential survival requirement for pests.

Food sources include:

Exposed food – cooked and uncooked
Left-over food
Food debris accumulated around the preparation area
Exposed rubbish bin

Shelter

Besides water and food, pests require shelter - a place to live and breed in.

Generally warm and humid is an ideal shelter for most pests.

Notable examples of shelter:

Cracks and crevices around piping and electrical fixtures
False ceiling
Machinery compartment
Hollow table legs and the gap between table top
Inside used and unused food packaging such as carton boxes

Factors that reduce the efficiency of the pest management program.

Inadequate sanitation practices. Proper sanitation will reduce water, food and shelter for pests.
Recommendations such as repair of entry points, which allow pests to access the premises, are not rectified.
Wooden structures reduce the residual effect of most pesticides.
Unused equipment acts as a pest shelter. Remove all such equipment from the premises.
24-hour operating outlet

Effective measures to reduce and eliminate pests.

Install tight and self-closing doors.
Caulk all crevices and cracks around doors, windows and vents.
Ensure that grouting in wall and floor tiles are in good condition, with no cracks or holes.
Seal off all pest accesses from adjoining buildings.
Seal the crevices and gaps around working surfaces for example between a table and a wall.
Ensure the plumbing does not leak.
Use metal instead of wood for racks, shelves, cabinets and tables.
Reduce the availability of food for pests through efficient storage, waste disposal and housekeeping program.
Always check incoming supplies for unwelcome pests and immediately dispose of all carton boxes, once unpacked.
Slow-moving items that attract pests such as spices should be kept in a cupboard that is completely pest-proof.
Keep rubbish dumpsters closed and the surrounding area clean.

Cooperation between all stakeholders.

Your cooperation is the key to success

A successful pest management program involves all stakeholders.

Involvement from management will send a strong signal to staff workers that a pest management program is an important matter which requires effort from everyone in order to maintain a pest-free environment. Staff workers are able to provide valuable information and important clues to the possible pest entry points, location of the infestation, etc. Staff cooperation is also needed during the routine maintenance program. These include:

Removing or covering all exposed food
Cleaning all working surfaces, shelves, floors, drains and toilets
Proper disposal of kitchen waste
Cleaning and dismantling equipment for thorough cleaning

Such preparation work is needed to reduce the possibility of contaminating food and to eliminate food sources for pests.

Credit & Source: Singapore Food Agency

Points Demerit System - Singapore Food Agency (SFA)

All licensees and their food handlers have a responsibility to ensure the food sold to the public is clean and wholesome. They must observe good personal and food hygiene at all times. Under Section 99 of the Environmental Public Health Act, a licence may be suspended or cancelled if a licensee violates the Act or the Regulations made there under. The Points Demerit System (PDS) was introduced in 1987 as a systematic and fair approach to deal with the suspension and cancellation of licences for food hygiene infringements. It also seeks to motivate licensees to improve their hygiene standards. Under the PDS, depending on the nature of offence, demerit points are given for each public health offence according to the following categories:

Minor offences - 0 demerit point
Major offences - 4 demerit points
Serious offences - 6 demerit points

If a licensee accumulates 12 demerit points or more within 12 months, his licence will either be suspended for two weeks or four weeks, or be cancelled, depending on his past record of suspension. A list of offences and their corresponding demerit points can be found here. [PDF, 416 KB]

In 2010, the PDS was extended to main operators of coffee shops, food courts, and canteens to encourage operators to place greater emphasis on the overall hygiene standards of the premises such as general housekeeping, toilet maintenance and refuse management. With effect from 1 March 2013, if a main licensee accumulates 12 demerit points or more within 12 months, his licence will either be suspended for 1, 2 or 3 days, depending on his past record of suspensions. During the period of suspension, all individual stalls within the coffee shop, food court and canteen are required to be closed as well.

Since 1 April 2014, demerit points for food hygiene offences have been revised to categorise each hygiene offence according to the its impact on food safety. Offences which were assessed to be pose higher risk of food contamination and have greater impact on food safety were accorded more demerit points, whereas those which have less direct impact on food safety or are more administrative in nature were accorded fewer, or no demerit point. The revised demerit points do not apply to offences committed before 1 April 2014.

Annex A [PDF, 417 KB]contains a list of offences with the revised demerit points. The list is available in the following languages:

Mandarin [PDF, 508 KB]
Malay [PDF, 346 KB]
Tamil [PDF, 956 KB]

More details of the revised PDS can be found here [PDF, 354 KB].

Practices and Guidelines

Educational Materials and Guidelines on Food Hygiene

To assist licensees (food operators) to upkeep their hygiene standards, SFA has developed a set of educational materials and guidelines. Food operators should implement the listed guidelines to ensure that the food served to public is wholesome and safe for consumption. Licensees should also use the published educational materials to educate their food handlers and service staff on good housekeeping, food and personal hygiene practices.

The educational materials and guidelines serve to help food operators to maintain a high standard of food hygiene and food safety in retail food establishments and prevent unpleasant and costly incidents involving food borne illnesses.

1. Personal Hygiene

Hand-washing

Video

Importance of Proper Hand Washing

2. Food Handling

Chopping Boards and Gloves

Educational Materials

Proper Use of Chopping Board [PDF, 359.89 KB]
Proper Use of Gloves [PDF, 546.93 KB]
Proper Usage and Cleaning of Chopping Boards [PDF, 859.96 KB]

Guidelines

Guidelines on Proper Usage and Cleaning of Chopping Boards [PDF, 414.88 KB]

Thawing and Storage of Food

Educational Materials

Proper Thawing of Food
- English/Chinese version [PDF, 731.92 KB]
- Malay/Tamil version [PDF, 608.77 KB]
Proper Storage of Food in Chiller and Freezer
- English/Chinese version [PDF, 556.1 KB]
- Malay/Tamil version [PDF, 699.47 KB]

Guidelines

Guidelines on Thawing of Food [PDF, 219.48 KB]
Guidelines on Proper Storage of Food in Refrigerators and Maintenance of Refrigerators [PDF, 223.38 KB]

3. Clean Premises

Cleaning Practices

Educational Materials

Good Cleaning and Sanitation Practices
- English version [PDF, 1.98 MB]
- Chinese version [PDF, 2.39 MB]
- Malay version [PDF, 1.95 MB]
- Tamil version [PDF, 2.76 MB]

Pest Control

Educational Materials

Prevention of Pests in Food Establishments/Supermarkets [PDF, 2.44 MB]
Good Pest Management Practices
- English version [PDF, 2.83 MB]
- Chinese version [PDF, 3.87 MB]
- Malay version [PDF, 1.52 MB]
- Tamil version [PDF, 1.6 MB]
Keep Places Clean and Free of Rats
- English / Malay version [PDF, 1.84 MB]
- Chinese / Tamil version [PDF, 1.92 MB]

Guidelines

Guidelines on Prevention of Rat and Cockroach Infestations at Food Establishments [PDF, 153.66 KB]
Guidelines on Precautionary Measures for Rat Control in Food Establishments [PDF, 198.66 KB]
Guidelines on Precautionary Measures for Rat Control in Shopping Malls [PDF, 167.95 KB]

Storage Practices

Educational Materials

Good Storage Practices
- English version [PDF, 3.39 MB]
- Chinese version [PDF, 2.98 MB]
- Malay version [PDF, 1.95 MB]
- Tamil version [PDF, 1.39 MB]

4. Specific Food Types

Baked Products

Guidelines

Guidelines on Good Hygienic Practices for Bakeries and Cakeshops [PDF, 232.38 KB]

Brewed Tea

Educational Materials

Do Not Add Artificial Colouring to Brewed Tea [PDF, 533.4 KB]

Eggs

Educational Materials

Proper Handling of Eggs
- English/Chinese version [PDF, 694.02 KB]
- Malay/Tamil version [PDF, 831.42 KB]

Guidelines

Guidelines on Good Handling of Eggs [PDF, 241.97 KB]

Fruits

Educational Materials

Proper Handling of Fruits
- English/Chinese version [PDF, 414.08 KB]
- Malay/Tamil version [PDF, 795.4 KB]

Ice

Educational Materials

Enjoy Clean Ice [PDF, 254.57 KB]

Guidelines

Guidelines on Use of Ice-Making Machine and When Serving Ice [PDF, 335.5 KB]

Oysters

Guidelines

Guidelines on Serving Raw Oysters in Food Retail Outlets [PDF, 328.19 KB]

Steamboat

Educational Materials

Good Food Hygiene Tips (For Steamboat Meals) [PDF, 3.14 MB]

Guidelines

Guidelines for Safer Steamboat Meals [PDF, 324.91 KB]

Vegetables

Video

Proper Handling and Washing of Vegetables

Educational Materials

Guidelines for Handling Raw Vegetables and Fruits [PDF, 1.22 MB]

Guidelines

Guidelines for Handling Raw Vegetables and Fruits [PDF, 460.91 KB]

5. Other Publications

Consumers

Educational Materials

Postcards on Time-Stamping for Consumers
- English version [PDF, 693.61 KB]
- Chinese version [PDF, 1.03 MB]
- Malay version [PDF, 991.43 KB]
- Tamil version [PDF, 760.29 KB]

Consume Cut Fruits Safely
- English/Chinese version [PDF, 252.55 KB]
- Malay/Tamil version [PDF, 460.91 KB]

Good Food Hygiene Tips That You Can Adopt (For Consumers)
Tips on Consuming Food Safely [PDF, 826.75 KB]

Guidelines

Guidelines for Ordering Catered Meals for Functions and Events [PDF, 149.49 KB]
Guidelines for Eating Safely during Festive Season [PDF, 159.73 KB]

Food Operators and Food Handlers

Educational Materials

Food Handler's Handbook
- English version [PDF, 496.36 KB]
- Chinese version [PDF, 668.48 KB]
- Malay version [PDF, 497.97 KB]
- Tamil version [PDF, 519.58 KB]
Food Safety Bulletin