Pest Control services for the elimination of all pests
Business premises analysis, free of charge
Drawing up HACCP¹-plans
Tailored service concepts for all business types
Documentation (conforming to HACCP¹ und IFS2 standards)
PEDES3 with web access
Quick-Service for seasonal pests (e.g. wasps)
Established Company structure with a Quality Management Assurance
ISO 9001:2008
Internet shops with products at very competitive prices
freecall: 0 800 (PESTIMO) 73 78 466
¹ Hazard Analysis Critical Control Points
² International Food Standard
³ Pestimo Electronic Data Evaluation System
Pestimo® - What are Pests?
Pests are organisms, which by character have a detrimental
effect on people’s lives.
Pests generally, are divided into the following groups:
Hygiene Pests, which damage people’s health and can transfer diseases.
Stored Product Pests, which damage or destroy stored products rendering them un-useable.
Material Pests, which damage or destroy materials such as organic and animal products, timber
for even brickwork.
Nuisances, which are not really pests since they do not actually harm anyone in an ecological or economicalsense. Generally, they cause revulsion which after a while will infl uence people’s psyche.
In any event, pests can damage health or cause financial problems to property or goods. That is the essential reason
why Pest Control measures should be implemented,to prevent or actively eradicate infestation.
Guidelines for carrying out Pest Control, particularly in the food industry, were instigated by the European
Parliament in 1993 and are relevant to all members of the European Community.
The Regulations
In the UK the Food & Environmental Protection Act(commonly known as the Food Law) was implemented in 1985. In Germany the European guideline was converted to National Law in 1997 and named the “Lebensmittel Hygiene Verordnung” (LMHV).
In essence, these laws stipulate that Pest Control activities
must be carried out, by way of regular monitoring of business premises, applying the HACCP (Hazard Analysis of Critical Control Points) concept.
Pestimo Services e.K. offers all resources related to these quality control measures from designing the HACCP plans, placing and checking the monitoring
points, ultimately preparing and accompanying the client during auditing.
The Paperwork for HACCP / IFS / LMHV (Food Law)
Maintaining accurate documentation, outlining all Pest Control activities carried out on the premises, has become
standard practice in all areas of industry, particularly concerning food manufacturing.
Commonly, this paperwork is organised around an
HACCP (Hazard Analysis of Critical Control Points) concept, which in turn is the basis for the IFS (International
Food Standard) auditing system.
Businesses who work to these guidelines are regularly subjected to Quality Assurance audits. Pest Controllers
work systematically to integrate their activities into the operating structure of the business concerned (IPM –
Integrated Pest Management).
The Food Law (in Germany Lebensmittel Hygiene Verordnung) stipulates the regulations by which food
products must be produced, processed, stored and sold. All food related businesses must adhere to these
regulations.
At Pestimo Services e.K. we produce the necessary documents for these monitoring systems and tailor them
to meet each client’s needs. Our technicians perform the necessary control processes to ensure that the information
is kept up to date (see also PEDES).
PEDES - Pestimo Electronic Data Evaluation System
Our web based document system PEDES, has been designed
to harmonize our communication with our Pest
Control clients.
Each client can check the progress of
their Pest Control Operations at any time
with a simple
online login from our website / portal.
Using PEDES each client has instant access to
inspection results (including Photographs), together
with the positioning of baits and traps.
Using PEDES each client has instant access to
inspection results (including Photographs), together
with the positioning of baits and traps.
With PEDES, dependent upon the requirements of the
client or technician,
a variety of statistics and checklists
can be displayed and processed as necessary.
