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 harbours of pests – deny access through doors, windows, vents, pipework, drains etc. and minimise the risk of access during business operations.

Boecker® 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: how to eliminate pests with 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 the 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 number 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 programme, 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™ programme
Implement the recommended changes to the IPM™ programme