What is HACCP and Food Safety?

Food must be safe and free from pathogenic germs, therefore food safety is essential. From the transportation and storage of products, the production and preparation of food, right through to the sale – every stage must comply with HACCP guidelines. Pest Protect offers extremely thorough solutions for the food preparation industry giving businesses peace-of-mind that their premises and products are compliant with good manufacturing practices (GMPs).

Integrated Pest Management Procedures

Service agreement & pest control policy

Our tailor made service agreement outlines the exact services we are committed to providing on your premises and the policies we follow.

Srevice reports

Our reports are kept in line with food safety regulations and can be accessed at any time by food safety auditors.

site map

A site map is necessary to indicate all the pest control and hygiene equipment located on the premises. This layout can be changed when necessary.


The sighting log is primarily for use by the client and their employees to keep the pest control technicians informed of relevant activity on the premises. A Pest Protect technician will train the client and their employees on how to correctly make use of the sighting log.

Frequently asked questions

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:

Principle 1: Conduct a hazard analysis.

Principle 2: Determine the critical control points (CCPs).

Principle 3: Establish critical limits.

Principle 4: Establish monitoring procedures.

Principle 5: Establish corrective actions.

Principle 6: Establish verification procedures.

Principle 7: Establish record-keeping and documentation procedures.

The following national departments are the main parties responsible for food legislation:

  1. The Department of Agriculture, Forestry and Fisheries (DAFF)
  2. The National Department of Health
  3. The Department of Trade and Industry

The cost for implementing a food safety program varies according to the size of the clients operation. For a larger premises more equipment and more procedures are required whereas a smaller operation will need less. When working out costs it is important to take all aspects into consideration such as employees hygiene requirements, structural requirements, food packaging…

All food facilities, restaurants and kitchens must have pest control done on a monthly basis to cover the following-

  1. Insect control (Cockroaches)
  2. Rodent Control
  3. Flying Insects

All other facilities must have pest control done on a 3 monthly basis.

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