Pest Control and Facilities
A safe kitchen depends on a clean, well-maintained building free of pests. In New York City, roaches, rodents, and flies are common problems, and the certified supervisor must keep them out, control them safely, and maintain the plumbing, water, and waste systems that protect food.
Keeping Pests Out
Pests such as cockroaches, rats, mice, and flies carry disease and contaminate food, so the best strategy is to deny them food, water, and shelter. Seal cracks and holes in walls and floors, install door sweeps and screens on windows and vents, and keep exterior doors closed. Store food and supplies at least six inches off the floor and away from walls so pests cannot hide and so staff can see signs of them. Take out garbage often, keep dumpster lids closed, and clean up spills and crumbs promptly. Inspect deliveries for signs of pests before accepting them, since infestations often arrive in boxes. Denying pests the basics they need is far more effective than trying to kill them after they move in.
Signs and Safe Control
The certified supervisor should recognize the signs of an infestation: droppings, gnaw marks, nests, grease tracks, egg cases, and a stale or oily smell. Roaches hide in dark, moist places and are often seen at night, while rodents leave dark droppings and gnawed packaging. When pests are found, work with a licensed pest control operator, because pesticides are toxic chemicals that must be applied by professionals. Store any pesticides away from food, in their original labeled containers, and never use them near exposed food or food-contact surfaces. After treatment, clean and sanitize surfaces before preparing food. Do not try to solve a serious infestation with store-bought sprays, which can contaminate food and rarely fix the underlying problem.
Water, Plumbing, and Waste
Facilities must protect the safety of the water and food through sound plumbing. Use only potable water from an approved public supply for drinking, cooking, and cleaning. A cross-connection is a link between safe drinking water and dirty water, and backflow is the unwanted reverse flow of contaminated water into the clean supply; prevent it with air gaps and backflow-prevention devices, especially at hose connections. Sewage must drain into an approved system, and if a sewage backup contaminates the kitchen the operation must close until it is corrected. Garbage should be removed from prep areas often, stored in clean, covered, leakproof containers, and kept away from food. Grease and waste must be handled so they do not attract pests or contaminate food, and cleaning tools such as mops must be air dried away from food.
Layout, Lighting, and Maintenance
A well-designed facility makes food safety easier. Floors, walls, and ceilings in food areas should be smooth, durable, nonabsorbent, and easy to clean. Provide enough handwash sinks in convenient locations, plus separate sinks for food prep and for warewashing. Lighting must be bright enough to work safely and to spot dirt and pests, and light bulbs over food and prep areas must be shatter-resistant or shielded so broken glass cannot fall into food. Keep ventilation hoods clean so grease does not build up. Equipment should be commercial grade, certified to a recognized sanitation standard, and installed so staff can clean around and under it. Repair leaks, damaged surfaces, and broken equipment promptly, because a building in good repair has fewer places for dirt and pests to hide.
Last updated: July 2026