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Whether you’re dealing with pests or planning preventive maintenance, our expert team is ready to help. Reach out for fast, reliable assistance.
148 9th Avenue, Highlands North, Johannessburg 2192
087-700-8910
Mon-Thurs: 08:00 – 17:00
Integrated Pest Management
Food must be safe and free from pathogenic germs, therefore food safety is essential. From the transportation and storage of products, the production and preparation of food, right through to the sale- every stage must comply with HACCP guidelines. Shield Service Group offers extremely thorough solutions for the food preparation industry giving businesses peace-of-mind that their premises and products are compliant with good manufacturing practices (GMPs). The below structure outlines some of the required steps & procedures in line with HACCP compliance.
Service agreement & pest control policy
Our tailor made service agreement outlines the exact services we are committed to providing on your premises and the policies we follow.
Service reports
Our reports are kept in line with food safety regulations and can be accessed at any time by food safety auditors.
site map
A site map is necessary to indicate all the pest control and hygiene equipment located on the premises. This layout can be changed when necessary.
SIGHTING LOGS
The sighting log is primarily for use by the client and their employees to keep the pest control technicians informed of relevant activity on the premises. A SSG technician will train the client and their employees on how to correctly make use of the sighting log.
Quarterly Audits
Regular quarterly audits are conducted to ensure compliance with food safety standards and verify the effectiveness of our pest control measures. During these audits, we also inspect the property for any structural issues or environmental factors that could contribute to potential pest problems.
FAQ's
What are the basic principles for a HACCP programme?
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
Who Is Responsible For Food Safety And Food Quality Legislation?
The following national departments are the main parties responsible for food legislation:
- The Department of Agriculture, Forestry and Fisheries (DAFF)
- The National Department of Health
- The Department of Trade and Industry
How much does it cost to become Food Safety compliant?
The cost for implementing a food safety program varies according to the size of the clients operation. For a larger premises more equipment and more procedures are required whereas a smaller operation will need less. When working out costs it is important to take all aspects into consideration such as employees hygiene requirements, structural requirements, food packaging…
How often does a food facility need to be treated for pests?
All food facilities, restaurants and kitchens must have pest control done on a monthly basis to cover the following-
- Insect control (Cockroaches)
- Rodent Control
- Flying Insects
All other facilities must have pest control done on a 3 monthly basis.
