When starting a catering business, one of the most important but often overlooked issues is pest prevention. Even if you don't see any signs at the moment, professional practice recommends starting with a monitoring system rather than eradication measures.

Not only is it a safer solution, but it also complies with IFS, HACCP and general hygiene requirements. Prevention allows you to control risks from day one.

Why is it not necessary to use extermination measures immediately?

If the premises do not have:

• rodent feces,

• insect tracks,

• damaged packaging,

• unpleasant smell,

then it is most rational to start with preventive monitoring .

This allows:

• to notice the first signs in time,

• avoid excessive use of chemicals,

• have a documented control system,

• meet inspection requirements.

The most necessary tools for a starting catering establishment

1. Monitoring traps for crawling insects

Designed to detect cockroaches, ants and other crawling insects.

It is recommended to lay out:

• at the entrances,

• along the walls,

• near heat sources (refrigerators, stoves),

• near wet areas (sinks, drains),

• in storage areas.

Recommended solutions from dezis.lt:

• Sticky monitoring traps for cockroaches

• Reusable monitoring boxes with replaceable inserts

This allows you to monitor the situation without active destruction.

2. UV insect trap with adhesive plates

Intended for flying insects (flies, moths, etc.).

Advantages:

• aesthetic and tidy solution,

• suitable for use in customer service areas,

• without chemistry,

• complies with catering sector practices.

Important:
The trap should not be installed above open food preparation areas.

Recommended options:

• Professional UV traps with closed housing

• Models with replaceable adhesive plates

3. Rodent control outside

If the premises are located on the ground floor, near waste areas or ramps, protection from the outside is necessary.

Recommended:

• Lockable outdoor pest control stations

• Weatherproof, with base fixing

The amount depends on:

• the perimeter of the building,

• number of inputs,

• layout of storage areas.

This acts as a preventive barrier.

4. Indoors – only monitoring solutions

Inside, the following are commonly used:

• mechanical traps,

• monitoring boxes,

• adhesive plates.

Poisons are not usually used preventively indoors unless the risk is assessed as high.

Additional preventive measures (especially important according to IFS)

In addition to traps, it is necessary to take care of:

• with screens on the opening windows,

• door bottom sealing or brushes,

• sealed waste containers,

• raw material acceptance control.

Very often, pests "arrive" along with supplies, so it is important to check raw materials.

How to start correctly?

A best practice is to implement a simple audit trail.

Fix:

• where the traps are placed,

• inspection dates,

• whether signs of activity were found,

• what actions were taken.

This helps:

• prepare for inspections,

• have a clear control system,

• to act quickly when a risk arises.

How can we help?

We can help you create a basic pest prevention kit based on:

• type of premises (kitchen, hall, warehouse),

• total area (m²),

• the nature of the activity,

• risk level.

This way you will only purchase the tools you really need, without unnecessary expenses.

You will find all the necessary tools at dezis.lt – from monitoring traps to professional UV solutions and outdoor stations.

Conclusion

When starting a catering business, the most important thing is not to fight the problem, but to avoid it.

Preventive monitoring, properly selected measures and a simple control system allow:

• to work calmly,

• meet hygiene requirements,

• protect reputation,

• avoid costly mistakes in the future.

Dezis.lt – when it's important to start right from the first day of operation.