Product Overview

Summary: This SOP sets out a systematic approach to preventing pests from entering and infesting workplaces, protecting workers’ health, safeguarding food and product integrity, and supporting WHS compliance. It focuses on practical exclusion techniques—rather than heavy reliance on chemicals—to reduce disease vectors, contamination risks, and costly disruptions across Australian workplaces.

Pest exclusion is a critical control measure for Australian workplaces, particularly in food handling, warehousing, hospitality, healthcare, and education environments. Rather than relying solely on reactive pest control treatments, this SOP establishes a proactive, engineering and housekeeping-based approach to keeping pests out in the first place. It details how to identify likely pest entry points, assess environmental conditions that attract pests, and implement structural, procedural, and behavioural controls that significantly reduce the risk of infestation and contamination.

The procedure supports businesses in meeting their WHS obligations by addressing health risks associated with pests such as rodents, cockroaches, flies, birds, and stored-product insects, which can spread disease, trigger allergies, damage infrastructure, and compromise product quality. It also aligns with Australian food safety and public health expectations by providing a clear, auditable framework for pest exclusion inspections, corrective actions, and documentation. By implementing this SOP, organisations can reduce chemical use, improve hygiene standards, protect brand reputation, and demonstrate due diligence to regulators, clients, and auditors.

Key Benefits

• Reduce the risk of pest-borne disease transmission and allergen exposure for workers and visitors.
• Ensure compliance with WHS and food safety requirements through a documented, auditable pest exclusion program.
• Minimise reliance on chemical pesticides by prioritising structural, physical, and housekeeping controls.
• Protect stock, equipment, and building infrastructure from pest-related damage and contamination.
• Standardise inspection, maintenance, and reporting practices across all sites and shifts.

Who is this for?

• WHS Managers
• Facility Managers
• Operations Managers
• Food Safety and QA Managers
• Site Supervisors
• Warehouse Managers
• Hospitality and Venue Managers
• Aged Care and Healthcare Facility Managers
• Pest Management Coordinators
• Environmental Health and Safety (EHS) Officers

Hazards Addressed

• Exposure to pest-borne pathogens (e.g. Salmonella, E. coli, Leptospira) from rodents, cockroaches, and flies
• Allergic reactions and respiratory irritation from pest droppings, hair, and nesting materials
• Food and product contamination in kitchens, food processing, and storage areas
• Slip, trip, and fall hazards from droppings, nesting materials, and damaged building elements
• Electrical fires and equipment failure due to gnawing and damage by rodents
• Increased chemical exposure risks from frequent reactive pesticide applications
• Psychosocial stress and reduced worker comfort due to visible pest activity

Included Sections

• 1.0 Purpose and Scope
• 2.0 Definitions and Key Terms
• 3.0 Roles and Responsibilities
• 4.0 Applicable Legislation, Standards and Codes of Practice
• 5.0 Pest Risk Assessment and Site Survey Requirements
• 6.0 Structural Pest Exclusion Measures (Building Fabric, Doors, Windows, Drains)
• 7.0 Physical Barriers and Proofing (Screens, Seals, Brushes, Traps)
• 8.0 Housekeeping, Waste Management and Storage Controls
• 9.0 External Environment and Grounds Management (Landscaping, Water, Access Points)
• 10.0 Pest Monitoring, Inspection Schedules and Checklists
• 11.0 Control Measures for High-Risk Areas (Kitchens, Food Storage, Healthcare, Childcare)
• 12.0 Integration with Chemical Pest Control Programs (When and How to Escalate)
• 13.0 Corrective Actions, Non-Conformance and Escalation Procedures
• 14.0 Personal Protective Equipment (PPE) and Hygiene Considerations
• 15.0 Training, Induction and Competency Requirements
• 16.0 Recordkeeping, Reporting and Audit Trail
• 17.0 Review, Continuous Improvement and SOP Revision History

Legislation & References

• Work Health and Safety Act 2011 (Cth) and corresponding state and territory WHS legislation
• Work Health and Safety Regulations 2011 (Cth) – general risk and workplace management
• Safe Work Australia – Managing the Work Environment and Facilities Code of Practice
• Safe Work Australia – How to Manage Work Health and Safety Risks Code of Practice
• Food Standards Australia New Zealand (FSANZ) – Food Standards Code, Standard 3.2.2: Food Safety Practices and General Requirements
• AS/NZS ISO 22000:2018 Food safety management systems – Requirements for any organisation in the food chain
• AS 3666.2: Air-handling and water systems of buildings – Microbial control – Operation and maintenance (relevant for building hygiene and pest-harbourage control)