Commercial pest control

Pest control starts with the design and construction of the building; the internal and external layout as well as construction materials. The design and construction in itself should prevent harbourage of pests - deny access through doors, windows, vents, pipe work, drains etc. and minimise risk of access during business operations.

Rentokil plans the actions needed to prevent a pest infestation, including physical, cultural and chemical methods and will provide recommendations to specify:

• Physical controls: maintenance of buildings to prevent access;
• Cultural controls: change operating procedures to prevent infestations, specify the frequency of monitoring, responsible persons, monitoring activities, reassessment and document of activities; 
• Sanitation controls: removal of food sources such as waste, spills and inappropriately stored food; removing harbourage;
• Chemical controls Removal of pests using safe and approved pesticides suitable for use around businesses storing, preparing and displaying fresh and packaged foods and where members of the public are present;
• An inspection regime to detect the presence of pests as early as possible, around and in buildings, in fittings, equipment, stored and displayed products and incoming supplies;
• Training of personnel;
• Document the control measures specified; to be made available for a review team and auditors/ inspectors

Implement the control measures that provide the most effective results and ensure safety:

• Appoint trained personnel to be responsible for each area of the control measures. This can include appointment of internal or external experts for monitoring pests;
• Assign adequate resources to implement the measures;
• Implement the control measures and inspection regime according to plans;
• Record actions and results in accordance with standards and legislative requirements

In the event of a pest outbreak, clear identification of the pest is essential to determine the most appropriate control methods and preventive actions needed to avoid re-infestation. 

• Pest species - Different species of closely related pests have different behaviour and biology that will require tailored treatment for best results
• Origin - Has the pest been introduced in delivered goods or gained entry due to structural defects, poor maintenance, poor hygiene, decaying goods etc.
• Potential damage - Does it pose a food safety risk to fresh, prepared or packaged goods; can it damage equipment, fittings or building structure
• Potential harbourage - Conduct an inspection of the building and surroundings to identify harbourage places
• Quantity - Estimating the quantity of pests will provide an indication not only of the extent of the problem but how long they have been established on the premises
• Conducive conditions - Pests could be present due to supplier or transport issues, or environmental conditions which encourage or trigger pest infestations

Evaluate the effectiveness of the pest control program, this can include:

• Examining pest control operations;
• Reviewing operating procedures to reduce food sources, harbourage and contamination;
• Review preventive maintenance procedures;
• Documentation of the review;
• Recommend changes and improvements to the IPM program;
• Implement the recommended changes to the IPM program