A prevention-first approach to pest control that combines exclusion, hygiene, monitoring and targeted treatment to keep pests out of a food business.
It is a prevention-first approach that combines building proofing, good hygiene and waste control, regular monitoring, and targeted treatment only when needed. The aim is to keep pests out with minimal reliance on pesticides.
Yes. Standard 3.2.2 requires businesses to take all practicable measures to prevent pests entering and to eradicate and prevent pest harbourage, and Standard 3.2.3 requires premises designed to exclude pests. IPM is a recognised way to meet these duties.
Seal entry points, fit screens and self-closing doors, keep the premises clean and free of food scraps, store food in sealed containers off the floor, manage waste in covered bins, and monitor regularly for signs of activity so problems are caught early.
Many businesses use a licensed pest control contractor for inspections, monitoring and any pesticide treatment. Pesticides must be applied by qualified operators in ways that do not contaminate food, so professional help is common and often expected by auditors.
Droppings, gnaw or rub marks, nesting material, live or dead insects and rodents, damaged packaging, and unusual smells. Staff should report any signs promptly so they can be investigated and dealt with before an infestation develops.