HACCP (Hazard Analysis and Critical Control Points)

The food sector was required to harmonize hygiene conditions in accordance with EU Directive 93/43/EEC, which established the mandatory implementation of the HACCP (Hazard Analysis and Critical Control Points) system.

HACCP requires the definition, implementation, and documentation of specific procedures aimed at achieving high standards of food hygiene and safety.

As part of our commitment to continuous service improvement, our company fully integrates HACCP-compliant procedures into all disinfestation and rodent control applications. We assume the corresponding operational requirements to ensure that our collaborating businesses remain fully compliant during health authority inspections.

Core Procedural Elements

1. Regular Inspections
Periodic inspections of the facilities conducted by a responsible scientific supervisor, including risk assessment and documentation of findings.

2. Scheduled Applications
Establishment of a structured treatment schedule based on seasonality and risk level, as well as emergency interventions when required.

3. Use of Environmentally Responsible Methods
Application of environmentally friendly formulations where feasible, without compromising treatment effectiveness.

4. Rodent Bait Stations
    • Installation of numbered, tamper-resistant bait stations
    • Controlled use of approved rodenticidal products
    • Monitoring and recording of bait consumption

5. Mapping & Documentation
    • Facility layout plan
    • Identification of bait station placement points
    • Recording of interventions and observations

Hygiene Compliance File
For each collaborating business, a complete documentation file is issued and maintained, including:
✔ Service agreement
✔ Company licenses and certifications
✔ Material Safety Data Sheets (MSDS) for all formulations used
✔ Treatment schedule
✔ Service visit records
✔ Bait station placement layout plan
✔ Application certificates

This file is readily available during official health inspections and fully meets the regulatory requirements for food business operators, including restaurants, cafés, bakeries, hotels, and food production facilities.