Pest Management for Food & Beverage Processing

Food and beverage production is high risk when it comes to pest control. Pests will take advantage of any situation when food products are on offer. Pest-Nett knows what is at stake with reputations, council and HACCP audits. Pests carry many diseases and could not only make your staff unwell but your customers too which can lead to product loss, damaged products and a damaged reputation without proper pest management. Pest-Nett is proactive in prevention and works with your staff so that your staff has a good understanding of what they can do to minimise risk and prevent pest infestations.

Recently Pest-Nett was contracted to manage a site that produces food for airlines, upon initial inspection we knew we could provide better service than what they were currently receiving, Pest-Nett installed numerous new rodent bait stations, UV Lights for trapping flying insects, treating for snails and slugs with a non-toxic chemical to stop the rodent baits being damaged by snails and slugs. Pest-Nett also sealed holes in walls where insects and rodents could gain access. The site is now considered low-risk and monthly servicing and reporting is expected to stay that way.  All of our techs are licensed for high-risk sites by Queensland Health, Queensland Health deems high-risk sites food production sites and has proactive solutions for your unique business requirements.

Pest-Nett has a 3-step process

1. Inspect: Our techs will always inspect your site first to determine pest risk
2. Treat: We will develop a custom treatment program for your site
3. Monitor: We are with you all the way, with our regular service intervals we will make sure you stay pest free

HACCP

Among the key requirements for preparing as well as storing food is to have procedures based on the concepts of HACCP (danger analysis as well as critical control point).

Although this was first created for the food handling industry, dining establishments, bars as well as coffee shops must have procedures based on HACCP. They can be adapted to the dimension of organisation and the intricacy of the cooking procedures.

HACCP is an organized technique for recognising, assessing, and also managing food safety hazards. A threat is anything that could make food harmful to consume and also can be:

• microbiological: germs, infections, tapeworms, fungi from contamination from hands, insects, or bad
• storage problems enabling the development of microorganisms;
• chemical: any type of non-food chemicals, such as cleaning items, pesticides, non-food-safe colorings and non-food risk-free preservatives;
• physical: things such as damaged glass, items of rock or concrete, equipment components, plastic, sand, hair, fingernails, jewelry and switches.
• There are 7 standard concepts of HACCP can be applied to any type of food organisation:

Let us visit you to assess your current program for free, without obligation. We may find that your program is in great shape, or we might uncover a minor issue that could become a major problem.