Commercial Pest Control
We offer a Professional Pest Control Service in Northern Ireland
at low rates for your Food Premises in accordance with HACCP principles
to a high standard of control pursuant with the Food Safety Laws.
Commercial Pest Control
We offer a Professional Pest Control Service in Northern Ireland at low rates for your Food Premises in accordance with HACCP principles to a high standard of control pursuant with the Food Safety Laws.
Your Local Expertly Trained Technicians:
Quality Assurance Audits and HACCP compliant exceeding what is expected by BRC Auditors
Independent quality control visits
Actual Photographs of our technicians' visits
Immediate Access to our Technicians without having to go through an office receptionist
24/7 Rapid Electronic Detection (REDS) pest monitoring for added reassurance
All work undertaken in accordance with statutory requirements and BRC Auditing standards
Check your food Hygiene Rating Score Below
If Rodent droppings, urine, hair or other residues appear in your premises or even worse in the food you serve! It will not be considered fit for human consumption.
You may end up being Prosecuted, alongside all the negative publicity leaving your business and reputation in ruins.
As part of our Pest Control Commercial services, we offer direct access to a range of RSPH accredited e learning training Course helping you understand Food Safety legal requirements HACCP, Food Labelling and increase understanding of food allergens. We can facilitate access to RSPH e-learning products.
We will provide discount codes for RSPH Membership, waiving the joining fee.
We give all our clients access to the following courses safeguarding your high food hygiene standards. ( please be advised training is a small additional fee)
RSPH Level 2 Food Safety and Hygiene Online Course
This course covers the essentials of Food Safety and Hygiene – including all you need to know if you work in a Catering, Hospitality or a Food Manufacturing environment.
RSPH Level 2 Award in Understanding HACCP
This course covers the principles of a Hazard Analysis Critical Control Point (HACCP) based system, which many staff employed in food businesses (manufacturing, catering and retail) will need to know.
RSPH Level 2 Award in Identifying and Controlling Food Allergy Risks
This course is ideal for anyone involved in the production, sale, preparation or serving of food who has the responsibility of identifying and controlling food allergy risks.
Course covers the following: -
why food allergens need to be controlled.
the symptoms produced by ingestion of allergens in food.
strategies to control allergens and protect susceptible people from adverse reactions.