Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and Pest control and preparation processes including packaging, distribution, etc.
Pest control is an area of food safety that often gets overlooked until a problem is discovered, however pest activity can severely affect a food business. The obvious direct impact pest can have on a food business is tthrough the introduction of bacteria that can contaminate food and cause illness but pest activity can also cause significant damage to the structure or fabric of the premises. It is therefore very important that pest activity is controlled.
Pests will be attracted to any location that can offer food, warmth or a place that can offer protection and it is simply not possible to remove their presence from the environment completely. Of course, the presence of pests in an area can be significantly increased if other establishments near by fail to introduce pest control measures into their business.
Hotels , Restaurants & Cafes need to be extra careful with pest control now to avoid having their reputation ruined by a guest with a bad experience.