Page 174 - B6118-AEW-XX-XX-PP-A-0001_(P16)_Contractors Manual

DESIGN

3 General Principles The general principles detailed below must be applied to ALL
projects i.e. New Builds, Re-Images.

Principal Theory
PEST PROOF Measures must be carried out during the construction or
refurbishment of a restaurant, as after this parts of the
building become inaccessible. On existing restaurants
proofing and preventative works should be carried out on an
ongoing basis to reduce the risk of infestation occurring.
GAPS The standard is to have no gaps, holes etc. in walls, etc.,
unless for proper building construction reasons. References
to maximum gaps apply only where a gap is needed, for
instance to allow a door to open etc.
FILLERS Cement mortars, epoxy mortars, and other solid fillers
should always be the first option. The use of foam fillers
should be avoided as far as possible as it wears over time
and can be easily gnawed by rodents.
BRISTLE STRIPS The use of bristle strips, rubber strips etc. should only be a
last resort measure as they wear quickly. Sound
  General Notes construction methods should render their use unnecessary.

REFURBISHMENT Buildings to be left in a pest proof condition at end of each
ACTIVITIES working day. No food scraps to be left on site. Any food
waste placed in lidded containers and removed from site
ELECTRIC FLY KILLERS Minimum of one EFK fitted as follows: Within the kitchen
(EFK) area within view of the dressings table.

 Not above food preparation or storage surfaces /
areas
 Not directly opposite openable windows and doors.

NB – the EFK can be within customer view if necessary for
most effective siting.
COMMUNICATION Any pest sightings to be reported to PM, Pest Company and
Operations Team immediately to ensure suitable support
received prior to restaurant open.

D5.8 Pest Control Standards 1.0 02 November 2016
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