Pests are not just unpleasant; they are a category of biological hazard that HACCP must specifically control. A single rodent dropping behind a fridge can take a kitchen from a clean inspection to a Closure Order. This guide explains how to set up pest control properly inside a working Irish HACCP system.
What HACCP says about pests
EC Regulation 852/2004 Annex II requires food businesses to have "adequate procedures" to control pests. The FSAI Code of Practice translates that into three things: a written control programme, evidence of contractor visits and corrective actions when activity is found.
The five pests that matter in Ireland
- Rodents - rats and house mice (fur, droppings, gnaw marks).
- Cockroaches - typically German and Oriental, common in older kitchens.
- Stored product pests - flour mites, weevils, Indian-meal moth.
- Flying insects - house flies, blow flies, fruit flies.
- Birds - pigeons and starlings around delivery yards.
Step 1 - Choose a contractor properly
Use a contractor accredited by the British Pest Control Association (BPCA) or equivalent Irish body. Their service should include:
- Quarterly minimum visits (monthly for high-risk premises).
- Written report after each visit, signed by the technician.
- A site plan showing every bait station, fly killer and proofing point.
- Out-of-hours emergency call-out.
- SDS sheets and pesticide use logs.
Step 2 - Internal monitoring between visits
Pest control is not just the contractor's job. Train every kitchen porter to look for and immediately report:
- Droppings under shelves and behind appliances.
- Smear marks along skirting.
- Gnaw damage on cardboard or pipework.
- Live insects on or around food contact surfaces.
- Damaged proofing - fly screens, door brushes, pipework gaps.
Step 3 - Records the EHO will check
- Site plan with bait stations numbered.
- Visit reports for the last 12 months.
- Internal sightings log.
- Corrective action records - dates, who did what.
- Pesticide product list with SDS sheets.
- Staff training - typically a short pest module folded into HACCP training.
Step 4 - Build proofing into the kitchen
- Door brushes and self-closers on all external doors.
- Fly screens on every opening window.
- Insect-light traps positioned away from food prep.
- Wire-wool or rodent-proof seal around every utility entry point.
- Goods-in inspection - reject visibly damaged packaging.
What to do if you spot activity
If a kitchen porter spots droppings or a live mouse mid-service, the corrective action is documented and immediate: cover all open food, clear the affected area, deep-clean, call the contractor that day and log the incident in the HACCP folder. Never close the loop without writing it down - a verbal "we sorted it" carries no weight on inspection.
Train the team
Pest awareness is part of every credible HACCP course in Ireland. A team that knows what early activity looks like catches problems weeks before they escalate, and turns pest control from a crisis topic into a standard operating procedure.
