PEST CONTROL FOR FOOD & BEVERAGE PROCESSING.
COMMERCIAL PEST CONTROL.
Preventive pest management for New York City food and beverage facilities: inspection, monitoring, documentation and corrective action built around your production schedule.
PEST MANAGEMENT
FOR FOOD & BEVERAGE FACILITIES.
Food and beverage processing plants offer pests what they look for: warmth, moisture, product residue and plenty of places to hide. Even a clean, well-run facility faces pressure from receiving docks, floor drains, packaging and the surrounding city.
PestStop plans commercial service around an integrated pest management approach: inspect, identify, monitor, correct conditions and treat only where it is warranted. Visits are scheduled around production, and findings are documented so your quality team can see what was found and what was done.
RISKS TO
KEEP IN MIND.
Each pest finds its way in differently. Knowing how helps keep it away from product.
Rodents
Door gaps, dock plates and utility penetrations let mice and rats in, and they gnaw through packaging and wiring.
Stored-product pests
Flour and grain beetles and moths arrive in ingredients and pallets and can spread through storage and production areas.
Flies and cockroaches
Drains, moisture and food residue support flies and cockroaches, particularly around washdown areas and waste handling.
Birds
Open bays, loading doors and roof structures give birds access and roosting areas that put product and surfaces at risk.
WHAT AUDITORS
USUALLY ASK FOR.
Food safety programs built on HACCP, GMP and FSMA-style preventive controls expect the pest program to be documented. These records come up most often.
A current device map
Every trap, station, light trap and pheromone monitor numbered and located on a site plan, updated when devices move.
Service reports and trend data
Findings by device and area across visits, so rising activity in one zone can be seen and acted on before it reaches product.
Pesticide records
Products used, where, how much and when, with labels and safety data sheets on file and a list of products approved for the site.
Corrective actions
Recommendations made after each visit and the date each was completed, such as dock seals replaced, drains cleaned or gaps sealed.
OUR
APPROACH.
STEP 01
FACILITY ASSESSMENT
We walk the facility with your team, inspect the interior and exterior, review receiving and storage practices, and note conditions that support pests.
STEP 02
PEST MANAGEMENT
We place monitoring devices, seal and correct what we can, and apply targeted treatments with products and methods suited to a food-handling environment.
STEP 03
ONGOING SERVICE
Scheduled visits record device findings and trends, with written service reports and recommendations your team can use in its own records and inspections.
YOUR
QUESTIONS.
Will service interrupt production?
Visits are scheduled with your team, and we plan treatments, product restrictions and re-entry around your operating hours. Many monitoring and inspection tasks happen without stopping the line.
What documentation do you provide?
After each visit you receive a service report covering what was inspected, what was found, what was applied and what corrective actions are recommended. Device maps and activity trends can be kept for your audit files.
How often will you visit?
The schedule depends on your facility, the pests present and your quality requirements. After the assessment we recommend a visit frequency and adjust it as monitoring results come in.
REQUEST
A QUOTE.
Tell us about your facility, the areas affected and your operating schedule. We will plan the assessment around how you work.
What to include
The pest or signs you have seen, the rooms or areas involved, and how long it has been happening.
What happens next
We review your request and follow up to discuss access, preparation and the assessment.
NEW YORK CITY.
ALL FIVE BOROUGHS.
LET’S PUT PESTS
ON NOTICE.
Tell us what you are seeing and where. We will help you choose the right starting point for your home or business.
