Hygiene Service in accordance with HACCP


HACCP = Hazard Analyses Critical Control Points

The HACCP concept is part of the German Food Hygiene Regulation and since 2004 also in the EC Regulations. On sites where health issues are of concern, such as buildings, factories, restaurants, bakeries etc. both the production process and the whole building including the outdoor area are included in the critical points for pest control service to safeguard a good and ongoing monitoring.

The monitoring system following points is given (Article 3 of the EC Directive) :

  • Analysis of the potential food hazards into the procedures of a food business.
  • Identifying the instances in these processes where food hazards may occur.
  • Deciding which of the points identified are critical to food safety.
  • Identifying and implementing effective control and monitoring procedures at those critical points.
  • Review of the analysis of food hazards at critical control points and the control and monitoring procedures periodically and amending the processes in the food business.

Measures

To set up a HACCP system for insects and rodents one uses pheromone traps, sticky traps, light traps, lures, mice and rat bait boxes, live traps and snap traps.

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