HACCP assures food safety in pest control
HACCP risk assessment is an essential part of any food business to assure produce is safe and free from contamination.
All food businesses, particularly those supplying to the big chain supermarkets, should have HACCP (Hazzard Analysis Critical Control Point) based food safety programmes implemented, as a means of managing food safety and keeping food safe – while complying with legal requirements, according to Rob Beeken, Senior Project Manager at HACCP International.
Speaking at Pestex 2026 in London on the 18th and 19th March, he’ll highlight pest control is a major part of any food safety programme, since pests can potentially significantly contaminate food.
“In most regions, food businesses are required by law to prevent pests from entering their food premises, and to eradicate pests that find their way inside,” Rob warns. “The food industry has to ensure that the equipment, materials and services they are using are fit for purpose and food safe.”
HACCP International certification for products and services that carry the registered mark confirms they are food safe, represent best practice and most importantly have been through a comprehensive due diligence process.
Every product is evaluated using a risk-based analysis. The risks of using that product, or service, within a food business are assessed using the principles of HACCP.
HACCP International certify both pesticides used in the food industry, as well pest management services. This assures the food industry that when using certified products and services the risk of contamination has been assessed.
Advion Ant and Advion Cockroach gels have received HACCP Certification in many EU countries, including UK and Ireland, for use in Splash or Spill Zones (SSZ) in food handling areas, such as kitchens, production areas and processing areas.
Rob Beeken
Senior Project Manager
HACCP International
Risk assessment
Rob highlights that when a non-food product or service is used in the food industry it may introduce some hazards. “We firstly identify the hazards – these hazards can be chemical, microbiological or physical. We conduct a risk assessment and assess the likelihood and severity of those hazards occurring from using that product in a food facility.
“We then determine how that hazard can be managed – to eliminate the hazard and reduce the risk.”
The overarching questions we ask when evaluating a product for certification are:
- Does the product make a positive contribution to food safety?
- Is the product best practice with respect to food safety, and
- Is the product suitable for use in the food industry?
There’s a comprehensive and thorough evaluation on every pesticide submitted for certification. It is then also re-inspected immediately if there is a formulation change – otherwise every 4-6 years – to make sure the product still meets the strict HACCP International requirements.
“Not all products or services submitted for HACCP International certification pass the inspection process,” he says. “The reasons products fail could be if a physical, microbiological or chemical contamination risk to food safety has been identified and cannot be managed when the product is used in a food facility in its current form.”
For pesticides one of the most important of these components is toxicity – where we don’t only assess the active ingredient, but also the allergen content. That’s particularly pertinent in products such as cockroach and ant gels, where often allergenic products are used as an attractant.
“Once we have identified the risk or hazard to food safety, we then conduct a risk assessment, i.e. what is the likelihood of occurrence and how severe are the consequences if that risk occurred,” outlines Rob.
“HACCP International has a great depth of experience and knowledge in our technical team around the world. After an evaluation, the findings are presented to an independent from the assessment Technical Panel for a final certification decision.
“We also assess products by how they are used in the food industry, with each product is allocated a food zone. Our certification clearly states which food zone a product is certified.”
“Essentially, we all want to keep food safe! HACCP International certification assures food businesses, and their customers, that by using a certified pesticide or pest management service their food will be kept safe.
HACCP history
The concept of HACCP was developed by NASA in the 1950s when they started to think about sending people into space. NASA developed the concept of HACCP as a way to make sure that food the astronauts would eat in space would not make them sick.
Because it is a common-sense and effective way of managing risk it was picked up by some of the large food manufacturers in the USA, and is now used by food businesses all over the world.
The governing principles are a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety.
HACCP International use these HACCP principles to evaluate non-food products and services used in the food industry to eliminate the food safety hazard and reduce the risk of contamination.
Advion certification
“HACCP International’s certification represents a due diligence process for food businesses, confirming a product is fit for purpose in food businesses that are governed by HACCP based food safety programmes,” he advises.
Syngenta Professional Pest Management business manager, Richard Moseley, highlights the HACCP International certification for Advion Gels importantly validates their suitability for use in food preparation areas, such as kitchens, production and processing areas.
“We are proud to receive the HACCP certification for our Advion gels, a testament to our dedication to delivering innovative and sustainable pest control solutions that meet the stringent requirements of the food industry,” says Richard.
“This certification is highly sought after by the world’s leading food businesses, which operate under stringent food safety and quality standards,” he advocates. They require due diligence in the selection of non-food materials and equipment that have a significant impact on food safety or incidental food contact.
“With this certification, professional pest controllers can confidently use Advion gels also in sensitive environments, such as food processing facilities, restaurants, and other areas where food safety is paramount,” he adds.
