The most common problems
- Cockroaches around fridges, ovens and dishwashers
- Mice in the storeroom and bin rooms
- Flies and fruit flies in the kitchen
- Ants and stored product insects in the pantry
- ASL inspections and customer checks
How we help you
- HACCP monitoring plan with floor plan
- Gels and treatments without closing the premises
- Insect light traps with glue boards
- Checks outside opening hours
- Cleaning of kitchen hoods, flues and grease traps with the same supplier
The documents you receive
- Monitoring plan
- Station location plan
- Check sheets
- Product technical and safety data sheets
The package we recommend for you
Most requested
Pizzeria & Restaurant
Pizzerias, restaurants, trattorias, kebab shops and rotisseries- Rodent control with numbered bait stations
- Cockroach and insect control (HACCP pest control)
- Insect light traps in the kitchen
- Cleaning of the hood and extraction ductwork
- Wood-fired oven flue cleaning, with leak tests and certification on request
- Grease trap cleaning and emptying
- Drinking water testing
Reg. (EC) 852/2004Leg. Decree 18/2023Ministerial Decree of 3 September 2021UNI 10683 standardLeg. Decree 152/2006Reg. (EU) 528/2012
What the law says
- Regulation (EC) 852/2004Hygiene of foodstuffs: pest control and clean, well-maintained ventilation systems are mandatory (HACCP plan).
- Legislative Decree 18/2023Quality of water intended for human consumption: checks and analysis of the water supplied to customers.
- Ministerial Decree of 3 September 2021Fire safety management: cleaning and maintenance of hoods, ducts and systems that can cause fires.
- UNI 10683 standardWood and pellet heaters: regular inspection and cleaning of flues and chimneys.
- Legislative Decree 152/2006Italian Environmental Code: proper management of waste, sludge, oils and wastewater (septic tanks, grease traps).
- Regulation (EU) 528/2012Use of authorised biocides and products in pest and rodent control.
What you get: A single folder with the HACCP pest control plan, kitchen hood and flue cleaning certificates, the water analysis report and waste transfer forms.
A wood-fired oven and a dirty hood are among the leading causes of fire in restaurants and bars: with a single supplier, all your deadlines are under control.
Ask about the packageFAQ
Will I have to close?
Hardly ever: we use gels, baits and traps that do not require closing, and we work before opening or after closing.