Product Overview

Summary: This Integrated Pest Management (IPM) Safe Operating Procedure provides a structured, WHS-aligned approach to controlling pests while minimising chemical use and protecting workers, customers and the environment. It sets out clear, defensible steps for hazard identification, control measures, recordkeeping and contractor management so your business can maintain safe, hygienic workplaces and meet Australian regulatory expectations.

This Integrated Pest Management Safe Operating Procedure is designed for Australian workplaces that must manage pests without compromising worker safety, food safety or environmental obligations. It brings together WHS, public health and biosecurity considerations into a single, practical framework that can be applied across offices, warehouses, food processing plants, hospitality venues, healthcare and education settings. Rather than relying solely on routine spraying, the SOP emphasises prevention, monitoring and targeted intervention, so that chemical treatments are used only when necessary and always under controlled conditions.

The document clearly defines responsibilities, from senior management approval of pest management plans through to day‑to‑day housekeeping, inspections and contractor oversight. It guides you through risk assessment for pest activity, safe selection and application of pesticides, signage and exclusion zones, ventilation and re‑entry periods, and the management of vulnerable persons such as children, patients and staff with sensitivities. By implementing this SOP, businesses can demonstrate due diligence under Australian WHS laws, reduce the likelihood of pest‑related contamination, bites and disease, and maintain a clean, professional environment that supports audits, accreditation and customer confidence.

Key Benefits

• Ensure a systematic, WHS-compliant approach to pest management that aligns with Australian legislation and food safety expectations.
• Reduce worker and customer exposure to hazardous chemicals, allergens, bites and disease vectors through prevention-focused controls.
• Demonstrate due diligence during health, food safety and WHS inspections with clear records, risk assessments and contractor agreements.
• Streamline communication between management, staff and pest control providers with clearly defined roles, reporting channels and response times.
• Improve workplace hygiene and brand reputation by proactively preventing infestations, contamination incidents and customer complaints.

Who is this for?

• WHS Managers
• Facilities Managers
• Food Safety Managers
• Hotel and Accommodation Managers
• Aged Care and Healthcare Facility Managers
• School Business Managers
• Childcare Centre Directors
• Production Managers (Food and Beverage Manufacturing)
• Cleaning and Hygiene Services Managers
• Pest Control Coordinators and Contractor Managers

Hazards Addressed

• Exposure to hazardous pesticides (inhalation, skin contact, ingestion)
• Allergic reactions and respiratory irritation from chemicals and pest residues
• Biological hazards from rodents, insects and birds (bites, stings, zoonotic disease transmission)
• Food and surface contamination from droppings, hair, urine and carcasses
• Slip, trip and fall risks from poorly placed bait stations, traps or application equipment
• Confined space and poorly ventilated area risks during fumigation or spray applications
• Chemical storage, decanting and waste disposal hazards
• Psychosocial impacts associated with visible pest activity (stress, anxiety, reputational damage)

Included Sections

• 1.0 Purpose, Scope and Objectives of Integrated Pest Management
• 2.0 Definitions and Abbreviations
• 3.0 Roles, Responsibilities and Competency Requirements
• 4.0 Applicable Legislation, Standards and Codes of Practice
• 5.0 Risk Assessment for Pest Activity and Chemical Use
• 6.0 Pest Monitoring, Inspection Schedules and Reporting
• 7.0 Prevention and Non-chemical Control Measures (Housekeeping, Proofing and Waste Management)
• 8.0 Selection, Approval and Safe Use of Pesticides
• 9.0 Personal Protective Equipment (PPE) Requirements and Use
• 10.0 Safe Application Procedures (Sprays, Baits, Traps and Fumigation where relevant)
• 11.0 Signage, Exclusion Zones and Re-entry Times
• 12.0 Protection of Food, Equipment, Sensitive Areas and Vulnerable Persons
• 13.0 Chemical Storage, Handling, Transport and Waste Disposal
• 14.0 Contractor Management and Service Level Requirements
• 15.0 Incident, Exposure and Spill Response Procedures
• 16.0 Training, Induction and Communication
• 17.0 Recordkeeping, Auditing and Continuous Improvement
• 18.0 Document Control and Review

Legislation & References

• Work Health and Safety Act 2011 (Cth) and corresponding state and territory WHS Acts and Regulations
• Safe Work Australia – Model Code of Practice: Managing risks of hazardous chemicals in the workplace
• Safe Work Australia – Model Code of Practice: How to manage work health and safety risks
• Food Standards Australia New Zealand (FSANZ) – Food Standards Code, particularly Standard 3.2.2 Food Safety Practices and General Requirements
• AS/NZS 1715: Selection, use and maintenance of respiratory protective equipment
• AS/NZS 2161: Occupational protective gloves
• AS 2476: General fumigation procedures (where fumigation is applicable)
• Local public health and environmental health regulations issued by state and territory authorities