In an effort to service our customers, we offer specialised consulting services in the event of specific pest and other management circumstances.

Unique purposed designed solutions for specific species and environments.

Please contact us for further information.


Aligned to the requirements as laid out by H.A.C.C.P (Hazardous Analysis Critical Control Point) and (International Standards Organization) ISO.

The HACCP, Hazard Analysis and Critical Control Point is a scientific food safety system which is recognized internationally. HACCP is one of the most recognized and widely-used safety system worldwide, employed by a range of industries. The HACCP system helps to ensure that products are manufactured safely and are prevented or are less likely to contain microbiological, physical and chemical contaminants which can be a potential food hazard.

When developing this food safety system, possible food hazards are identified and measures are implemented in order to control various hazards. Instead of ensuring food safety by using the traditional inspection process, the HACCP system provides a more systematic approach by placing more responsibility on the food manufacturer. The HACCP system is based on science and therefore focuses on preventing possible problems before they occur instead of detecting problems later on from testing the end-product. An effective HACCP system has two components.

Prerequisite Programs control hazards relating to the food manufacturing environment by creating favourable conditions in order to produce safe food products. Prerequisite Programs ensure that transportation, receiving and storage practices are managed, equipment and water supply is appropriately maintained, sanitation and pest control activities are practiced and that employees are trained correctly whereas HACCP Plans control hazards that are directly related to the processing or manufacturing of food. The HACCP is based on 7 principles which include finding ways in which food hazards can be controlled, monitoring and measuring chemical and physical hazards accurately and honestly, handling unsafe products in the correct way and documenting and recording the entire food process. The use of new technology and techniques ensure a successful HACCP plan.

BEE level 4

Accreditation with the South African Pest Control Association and (SAPCA) and Pest Control Industrial Board (PSIB).Documentation and support for health audits.Technicians and Products Registered with Dept of Agriculture as per act 36 of 1947.Fit for Use products utilised (for example – food safe products in food manufacturing units).

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