Hazard Analysis Critical Control Point (HACCP) is “a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”, it is utilized by food establishments in Jamaica for the distribution of their products to overseas markets.
Pests have always been a problem in the food industry. Many restaurants and dining establishments have been shut down because inspectors have observed signs of rodents or insects. The constant availability of food makes food handling establishments a practical buffet for pests. Therefore many pest control products are hazardous for use around food for human consumption. Food establishments have to be cautious about pest control. Normally, rodent bait takes some time to react, this allows for the pest to move to another area, where they could transmit bacteria and even poison. This is why most rodent poisons are not approved for use in dining establishments.
G.O.® Pest Control Service technicians will devise the best course of action to resolve your pest problems in line with the HACCP requirements and the FDA Food Safety Modernization Act (FSMA).