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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. 

3 main elements are Water, Food, and Shelter.

Water 

The most basic survival requirement for pests. 

Water sources include:

Food

Food is another essential survival requirement for pests.

Food sources include:

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: 

Factors that reduce the efficiency of the pest management program.


Effective measures to reduce and eliminate pests.


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: 

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:

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:

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


2. Food Handling

Chopping Boards and Gloves

Educational Materials

Guidelines

Thawing and Storage of Food

Educational Materials

Guidelines


3. Clean Premises

Cleaning Practices

Educational Materials

Pest Control

Educational Materials


Guidelines

Storage Practices

Educational Materials


4. Specific Food Types

Baked Products

Guidelines

Brewed Tea

Educational Materials

Eggs

Educational Materials

Guidelines

Fruits

Educational Materials

Ice

Educational Materials

Guidelines

Oysters

Guidelines

Steamboat

Educational Materials

Guidelines

Vegetables

Video

Educational Materials

Guidelines


5. Other Publications

Consumers

Educational Materials




Guidelines


Food Operators and Food Handlers

Educational Materials





Home-Based Small Scale Businesses

Guidelines

Service Staff

Educational Materials

Guidelines

Contact Us For A Complimentary Consultation!

+65 6966 9989 / +65 9898 1988

info@1forallpest.com

8 Burn Road #15-13, Trivex Building, Singapore 369977.