1. Environmental requirements

1. Indoor and outdoor floors are hardened and there are no rat holes; Indoor walls, decorative strips, footstones, electric cabinets, fire extinguisher box and other places are in good condition, and there are no pores or caves. Indoor cabinets (cupboards, wine cabinets, food cabinets, operation cabinets, lockers, etc.) are closed and seamless. Try to eliminate obsolete wooden cabinets and shelves, and advocate the use of stainless steel or glass products.

2. Clean the indoor and outdoor environment regularly to keep the room free of clutter. Indoor and outdoor slop tanks (barrels), waste tanks (barrels), cans, altars, etc. should be sealed. Domestic garbage shall be collected in bags and sealed, cleaned up and transported in time every day, and the garbage container shall be washed every day without residual dirt. The sewer shall be kept unblocked, and there shall be no residual food or residue on the ground and sewer.

3. Food must be covered or put into freezer or freezer. There is no residual food in the operation table or food processing place, and it should be kept clean and tidy. The food in the warehouse is stored off the ground and off the wall.

2. Protective facilities

1. Rat-proof facilities: sewers, ventilation pipes, line crossings, windows, etc. leading to the indoor and outdoor areas shall be fortified with rat nets. The gap between indoor doors and windows must be less than 6mm. The lower end of the door connected with the outside world and the warehouse door should be covered with iron sheets with a height of not less than 31cm. There is a rat trap at the entrance of the food warehouse, and the height is not less than 61cm. The vents are provided with screens.

the aperture of the vertical grate of the sewer outlet in the kitchen operation room is less than 6mm, and the aperture of the horizontal grate of the drainage ditch is less than 11mm.

Poison bait stations can be set up outdoors, with 1 stations every 11-21m.

2. Anti-fly facilities: air curtain machine or rubber curtain should be installed at the door entering the room, and screen windows should be added to prevent flies from entering. Restaurants and backyards are equipped with an appropriate number of fly lamps according to their power.

3. cockroach prevention facilities: when food is purchased, it must be pre-inspected, especially when it is packed in boxes or cans. Check whether the outer packaging is damaged, and unpack the damaged ones to check whether there are cockroaches or egg sheaths, so as to prevent cockroaches and other vectors from being brought indoors.

Third, control measures

1. Rodent killing: anticoagulant rodenticide is used to kill rats in the bait station. Only rodent control devices, such as rat cages, rat traps and rat-sticking boards, can be used in food warehouses and kitchens.

2. Killing cockroaches: self-test key parts such as operation room, food processing room and warehouse with sticky cockroach paper every month. Once cockroaches are found to be active, they should be killed in time. When the density is not high, gel bait, poison bait or powder can be used to kill cockroaches in the key areas where cockroaches are active. If the density is high, pyrethroid insecticides such as beta-cypermethrin and cis-cypermethrin can be used for quick killing and retention spraying, combined with the use of poison bait or glue bait, which can effectively control cockroaches. Food must be removed before application to protect food from pollution. Smoke and kill sewers or unsealed pipes 1 times every 2 months.

3. fly killing: the kitchen in the back hall must do a good job of preventing flies. If flies enter occasionally, physical methods can be used to kill flies. In addition to the above measures, restaurants can also use aerosol to kill flies during non-dining hours. Insecticide products such as fly incense and aerosol can be used in the bathroom to kill flies. Fly traps can be used to kill flies outside the canteen.

4. Mosquito control: remove all kinds of water bodies that are easy to breed mosquitoes inside and outside the place to prevent mosquito breeding. For ornamental water bodies and stagnant water that cannot be removed, ornamental fish can be cultivated or a slow-release agent for mosquito larvae can be used. In the backcourt, try to use electric mosquito swatter, mosquito-trapping lamp, mosquito-repellent incense and other medical instruments to kill adult mosquitoes. In addition to the above measures, restaurants can also use aerosol to kill mosquitoes during non-dining hours.