Ready for any audit
Food businesses are judged on evidence. After every visit you get a dated record of what we checked, what we found and what we did, all in one file. When an auditor asks a question, the answer is already in writing.
Zones based on risk
Preparation, storage and production areas carry different levels of risk. We set limits for each zone and place monitoring to match, so one catch in a low-risk corridor is treated differently from one next to an open production line.
Training for your team
Many contamination problems come from everyday habits, like a door left open or a delivery accepted without checks. We train your staff so standards hold between our visits.
How a visit works
- 01
Survey
A technician inspects the site, records what they find, and marks entry points and hiding places on a plan of the building.
- 02
Treat
We choose products and methods to suit the pest and the space. Licensed technicians carry out the work under supervision.
- 03
Monitor
We place numbered stations at key points. Each visit updates the map, so changes show up early.
- 04
Report
Every visit ends with a dated report of findings, actions and recommendations, ready to hand to an auditor.
Tell us what’s going on
Share a few details about your site and we’ll arrange a visit. A one-hour survey tells us far more than any written description.