Remove the Food, Water, and Shelter That Attract Pests

Seeing a cockroach or mouse is an immediate sanitation problem. Finding no pest during a quick walk-through does not prove the building is protected. The FDA Food Code requires food establishments to be maintained free of insects, rodents, and other pests, and to be kept so the premises do not attract pests or provide harborage. Effective control starts with daily habits that remove what pests need: accessible food, moisture, and a place to hide or nest.

Remove food sources

Clean food spills promptly, including under equipment, shelving, and worktables. Sweep or vacuum crumbs from corners and floor-wall junctions rather than pushing them behind appliances. Keep ingredients in covered, pest-resistant containers and inspect packages when receiving them. Rotate stock so older containers are not forgotten at the back of a storeroom. If a bag or case shows gnaw marks, insect webbing, droppings, or other signs of pests, isolate it and follow the establishment’s discard and supplier procedures.

A grease interceptor, floor drain, or beverage station can also provide food residue. Use the establishment’s cleaning schedule for equipment and hard-to-reach surfaces. Clean refuse containers often enough that residue does not build up, and use lids where required. Do not leave dirty dishes, food waste, or open ingredients overnight. A pest-control service cannot compensate for a kitchen that leaves a predictable food supply available after closing.

Control water and dampness

Many pests can thrive around leaks, condensation, mop water, and clogged drains. Repair plumbing leaks; do not treat a bucket under a leaking pipe as a permanent fix. Empty and dry mop buckets after use, store mops so they can air-dry, and remove standing water from floors. Check refrigerator drip pans, ice machines, dish areas, and floor drains as part of routine inspection. Moisture control reduces pest attraction and also helps prevent mold and deterioration.

A drain that smells or backs up may signal a condition that needs prompt maintenance. Keep drain covers and traps in good repair, and avoid leaving drain-cleaning chemicals where they can contaminate food or utensils. If water intrusion or sewage backup occurs, protect food and stop affected work while the hazard is corrected under regulator direction.

Remove harborage and block entry

Reduce clutter in storage rooms, employee areas, and outdoor spaces. Cardboard, unused equipment, and piles of packaging give pests hiding places and make inspection harder. Store supplies off the floor and away from walls enough to clean and inspect around them. Discard broken pallets and damaged containers instead of letting them accumulate. Keep vegetation trimmed and refuse areas orderly.

Inspect doors, windows, vents, utility penetrations, and loading areas. Repair screens and door sweeps, keep self-closing doors functional, and seal gaps using suitable materials. The Food Code also addresses protection of outer openings; a door propped open during delivery can undo other prevention work. Manage deliveries so doors remain open only as long as needed and inspect cases before bringing them into food areas.

Use pest-control products safely

If a pest-control device or pesticide is used, it must be used in a way that does not contaminate food, equipment, utensils, linens, or single-service articles. Follow the product label and the pest professional’s instructions. Do not spray chemicals over exposed food or food-contact surfaces. Remove or cover food, utensils, and clean equipment before treatment as required, then clean and sanitize affected surfaces before use.

The person in charge should know what products or devices are used, where they are placed, and how workers should report activity. Keep service documentation available. Do not move bait stations or glue boards casually; their placement may be part of a control plan and can create contamination risks if they are moved into food areas.

Inspect, document, and correct

A useful pest check focuses on evidence and conditions: droppings, live or dead insects, gnawing, damaged packaging, tracks, water, crumbs, open doors, and unsealed gaps. Check behind and beneath equipment when safe. Record what was observed, where it occurred, immediate product protection, cleaning or repair, and whether a pest professional or regulator was contacted. Repeated activity in one location often points to an unresolved entry point or moisture source.

For example, staff may see small flies near a beverage station. Killing visible adults is not enough. The manager should remove residue, clean drains and equipment according to the approved schedule, dry wet areas, protect food, and ask a pest professional to identify the source. Correcting the breeding or feeding condition prevents recurrence more effectively than repeated surface spraying.

A closing checklist that prevents attraction

• Remove food scraps, wipe spills, and clean underneath movable equipment.
• Cover and store ingredients; inspect incoming cases for pest evidence.
• Empty refuse as needed and clean containers and surrounding areas.
• Fix leaks, remove standing water, and let cleaning tools dry.
• Reduce cardboard and clutter; keep stock accessible for inspection.
• Close and repair doors, screens, and exterior openings.
• Use pest products only as labeled and protect food and food-contact items.
• Log evidence, corrective actions, and follow-up until activity stops.