Short answerHACCP pest control must be a documented prevention programme: a contractor with valid licences, a pest risk assessment, a numbered device map, service reports, trend analysis, corrective action records, product safety data sheets and staff awareness. Toxic baits should not be used inside food handling areas.
What auditors want to see
Auditors assess whether pest control is planned, monitored and acted on — not just whether a contractor visits.
Pest control audit checklist
- Contract and scope of service
- Contractor licence and technician licences
- Insurance certificate
- Pest risk assessment (reviewed annually)
- Numbered device map, current
- Service reports for every visit
- Trend analysis of catches/activity
- Corrective actions with sign-off
- Safety data sheets and approved product list
- Fly light servicing and tube change records
Audit coming up?
Our licensed technicians can inspect and treat — same-day slots available.
Common non-conformities
- Device map out of date or devices missing
- Toxic bait inside production
- No trend analysis
- Proofing issues reported but never closed
- Fly lights above open product
How often?
Monthly visits are typical for food premises; high-risk sites may need fortnightly service.
Get audit-ready
Our food processing and restaurant programmes include full documentation, and a pre-audit inspection can find gaps before the auditor does.