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Pest control for food retail
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Integrated Pest Management (IPM) for food safety uses a five-stage approach to pest control, focusing on prevention measures rather than a reactive regime.
IPM integrates multiple control measures based on information gathered through inspection, monitoring and reporting, tailored to the circumstances of each site (Environmental Protection Agency, 2011).
Pest control starts with the design and construction of the building, including the external and external layout and construction materials. This should prevent harbourage of pests, deny access through doors, windows, vents, pipe work, drains, etc and minimise risk of access during business operations.
Plan the actions needed to prevent a pest infestation, including physical, cultural and chemical methods. Specify:
Implement the control measures that provide the most effective results and ensure safety:
When there is a pest outbreak a clear identification of the pest is essential to determine the most appropriate control methods and the preventive actions needed to avoid reinfestation.
There are six basic questions to ask about a pest and the threats that it poses to food safety (Powitz, 2009):
Evaluate the effectiveness of the pest control programme. This can include:
Environmental Protection Agency. (2011). Integrated Pest Management in Buildings. EPA.
Powitz, R. (2009, Dec/Jan). What “Bugs” Sanitarians about IPM. Food Safety Magazine.