HACCP and Pest Control: Requirements for Food Production

Food safety is an absolute priority. Implementing Hazard Analysis and Critical Control Points (HACCP) principles is mandatory for food manufacturers. A fundamental pillar of HACCP is professional pest control—a systematic approach to managing biological risks from rodents, insects, and birds.

From Reactive to Proactive Pest Management

HACCP requires shifting from calling an exterminator only when pests are seen, to a proactive monitoring system. This involves sanitary audits, establishing Critical Control Points (CCPs), installing tamper-resistant bait stations outside, and non-toxic mechanical traps and UV fly killers inside production areas.

Documentation and Audits

To pass international audits, a detailed Pest Management Program is required. This includes trap layout maps, monitoring logs, and safety data sheets for all used materials. DOBROLOV provides comprehensive B2B services to ensure your facility remains compliant and pest-free.

FAQ

Can toxic rodenticides be used inside food production areas?

No. Toxic baits are restricted to the exterior perimeter inside locked bait stations. Only mechanical, non-toxic traps are allowed in sensitive indoor production areas.