Pest control for food retail businesses

We use the latest expertise to develop pest management solutions that ensure the highest level of food safety for supermarkets and grocery stores.

The food retail sector is the most important part of the food chain – from a consumer safety point of view – as it is the last step before food reaches the consumer. It therefore has the greatest responsibility for ensuring food safety, traceability and consumer information.

The food retail sector includes grocery stores and supermarkets, where food is offered for off-premises consumption. Businesses can range in size from a small street corner store to a large supermarket chain with a multinational presence employing dozens of employees and having complex supply and distribution operations.


We design and implement insect and rodent control and prevention programs ensuring:

Installation of bright insect traps, bait stations and other materials according to business needs and ISO 22000 requirements.

Determination of the necessary annual applications according to the type of business.

Scheduled frequency of applications.

Complete mycicide disinfestation file with all required documents according to the requirements of ISO 22000 (HACCP), IFS, BRC, FSSC systems.

Continuous support and monitoring of the business.

Security and efficiency of applications.

Immediate intervention in emergency problems.

Reasonable prices.


Read about food safety


Food safety is defined as the requirement for any food or drink not to cause harm to the consumer when used in accordance with its intended use (ISO 22000/2005 point 3.1).

The main international standard for food safety is ISO 22000/2005. According to this standard, the development and proper implementation of a safety system based on HACCP principles is of primary importance.

Food safety is a non-negotiable obligation to consumers and a basic legislative requirement for food businesses.

Food safety is investigated from the following aspects:

The protection of food, beverages, packaging materials and raw materials from pest infestation. Any attack may introduce potential risks to the products or simply leave traces of their presence on the product or installation.

The safe application of means to prevent or combat pests for the food handled and the personnel employed.

Food safety is defined as the requirement for any food or drink not to cause harm to the consumer when used in accordance with its intended use (ISO 22000/2005 point 3.1).

The basic legal principle for food safety is that it is a primary concern of the person in charge of any food business.

This principle is described in European Regulation 178/2002 article 17, and is reproduced in all the National Legislation derived from it (Food and Beverage Code article 3, Y1c/G.P/oc. 96967 (Government Gazette 2718/B/8.10.2012) , KYA 15523/2006 (Government Gazette 1187/B/31.8.2006).

The basic legislative requirements for the successful implementation of this main obligation are initially described in European Regulation 852/2004 and especially in Annex II, but also in Regulations 853/2004 and 854/2004 for food of animal origin. These requirements are reproduced in all the above-mentioned national legislations that originate from these Regulations but are specialized in the relevant Hygiene Guides by sector. The requirements for ensuring the production, storage and distribution of safe food are specified per unit with the relevant HACCP (Hazard Analysis and Critical Control Points) studies. Although the aforementioned legislation defines the obligation of food businesses to establish and follow procedures based on HACCP procedures and principles (Reg. (EC) 852/2004 article 5), in practice it is the international standards that specify the practices and methods development and implementation of food safety requirements based on HACCP principles.

The main international standard for food safety is ISO 22000/2005. According to this standard, the development and proper implementation of a safety system based on HACCP principles is of primary importance.

However, the same standard provides that for the effective implementation of the measures resulting from the HACCP study, the correct, timely and effective implementation of Prerequisite Programs (PRP’s: Prerequisite Programs) and Operational Prerequisite Programs (OPRP’s: Operational Prerequisite Programs) is necessary. Within the list of basic prerequisites, a clear reference is made to the requirement for dealing with pests but also to the requirements for the effective design, implementation and control of an Integrated Pest Management System (ISO 22000/2005 point 7.2.3). The following chapters of this Guide specify the practices, tools and methods for the effective and safe implementation of an Integrated Pest Management System. For the formulation of the rules that will follow, the requirements of both European and National legislation, as well as the requirements of the basic standard ISO 22000/2005 as well as the standards that specify its effective application, such as the standards BRC (British Retail Consortium), IFS (International Food Standard), FSSC22000 (Food Safety System Certification), AIB (American Institute of Baking), etc.


IPM – Integrated Pest Management System

Integrated pest management is internationally described as IPM (Integrated Pest Management), in contrast to the earlier Pest Control (or in a more apt free translation: pest control), which simply referred to countermeasures.

However, the modern approach (that is, IPM) does not only include combating but also prevention and monitoring. The IRM is therefore part of the Prerequisite Programs of the Self-Control System. Rodent and insect activity is usually defined as a measurable parameter within the Self-Control System. The aim should be zero activity of rodents indoors and immediate management in case of occurrence. As far as insects are concerned, the goal should be low populations inside facilities and avoiding outbreaks. When these goals are not achieved by preventive measures, then combat is required. Of course, the fight must be done only with approved preparations, only with appropriate methods and always with priority on the safety of food, the environment, workers, applicators and consumers.

Pest risk is managed in 3 steps:

  1. By blocking the entry of pests into the interior spaces. This is done by proper design of buildings, entrances and procedures (included in the prerequisite programs).
  2. With a risk analysis of the A’ materials and materials imported into the business. Some materials attract pests more than others. Additionally, some suppliers may be “cleaner” than others.
  3. By fighting when the activity measurement justifies it. The activity measurement of rodents, insects and birds is done by regular inspection by specialists, identification of the pest species and recording of the intensity of the infestation.
    Finally, the fight is done with approved preparations and the appropriate method of application.

The Self-Control System therefore consists of three levels:

  1. The first level includes the Prerequisite Programs of which Mycicide and Disinfestation are part.
  2. The second level includes Hazard Analysis, which identifies the potential risks associated with raw materials, suppliers and the final product and captures prevention, monitoring and management methods.
  3. The third level includes the Critical Control Points (CCPs) in which the safe operating limits are recorded, so that the food they handle is safe.