Food Supply Chain

Restaurants, bars, patisseries, supermarkets, food industries, food storage warehouses or shopping centers are all places where a high level of hygiene must always be guaranteed, both to remain in compliance with the laws and to set an example of professionalism and care for those who partake in these activities every day.

To ensure a high level of hygiene, safety and to comply with the H.A.C.C.P. (Hazard Analysis and Critical Control Points) you can rely on us at Gallura Disinfestazioni.

Our services include:

Our experts will be able to intervene and prevent any risk of contamination, whether biological, chemical or physical.

For example, food stored in a warehouse or inside the kitchen of a restaurant can be contaminated very easily: parasites, in fact, can also enter through packaging and from there, contaminate everything.

That is why it is very important to rely on professionals to monitor and avoid this type of infestation.

The H.A.C.C.P. monitoring service can be summarized in 4 phases: identification of the pest species present inside or outside the room, assessment of the state of the infestation, choice of the best intervention strategy and subsequent verification of results.

Our technicians are certified and experts in the methods of eradicating weeds and the problems they create in restaurants, kitchens, bars, pastry shops, supermarkets and any other place where food is stored.

The monitoring takes place both in the external areas of the room and on the internal areas, using different techniques to capture the pest: virtual baits, glue cartons, mechanical capture systems.

Such monitoring is carried out for rats, mice, cockroaches and for all species of insects that infest food and that can cause both economic and aesthetic damage.

As for rats, if you have noticed traces of their presence in your laboratory or warehouse, we can help you solve the problem with rodent control.

Our service is aimed at eradicating rodent infestation, using highly selective rodenticide stations that allow the exclusive capture of mice and rats. Any intervention will be safe and aimed at protecting all the foods present.

The presence of rodents is easy to detect: they gnaw pipes and wires (also causing important problems such as gas leaks or short circuits), leave traces of easily recognizable excrements, gnaw foodstuffs or are plainly seen within the environment.

A mouse spotted by a customer generates anxiety, fear and negative reviews: be careful then, not to underestimate the problem and be careful about DIYing!

Our H.A.C.C.P. monitoring follow the current legislation and help you keep healthy in any environment where food is processed. There are seven principles that we follow:

All this allows our technicians to keep under control any signs of infestation to give you all the peace of mind of having your restaurant, bar, pastry shop or laboratory, always free from infestations and in optimal hygienic conditions.

Have you noticed, however, black spots on interior/exterior walls? In this case our disinfection service is useful.

The darker spots on the walls, unpleasant smells, and fabrics that change color are among the symptoms of an unhealthy environment.

This is a very serious danger caused mainly by bacteria, viruses, fungi, molds or protozoa. It is often invisible dangers that endanger the health of food and, therefore, of people.

Molds can lead to respiratory problems; bacteria and fungi can create infections on the skin. Our disinfection service solves these problems through three methods: the extermination of the pathogen, its inactivation or the temperature rise with consequent sanitation of the environment.

After the Covid-19 pandemic, disinfection must be carried out periodically in every place frequented by the public, as decreed by the Ministry of Health. Materials and techniques that guarantee the non-proliferation and extermination of the virus, if present, must be used. Because bars, restaurants, patisseries and supermarkets involve highly crowded places, we recommend frequent complete disinfection of the premises. To find out which techniques and which products are guaranteed by the Ministry of Health we use for the disinfection of commercial premises, click here.

However there are many enemies of health and well-being: this is why our disinfestation service can also be beneficial against mosquitoes, mites, bedbugs, ticks, woodworms, termites, flies, pigeons, cockroaches.

Depending on the pest species, our experts are able to intervene and disinfect the environments with spraying, ULV treatments, disinfestation with heat, gel applications, and fumigation.

All the techniques used are low environmental impact for everyone's safety: people, the environment and non-target animals.

If you have problems with rats, mice, termite worms, mites, mosquitoes, wasps, cockroaches, fleas, ticks and crawling animals, our pest control service is the solution you are looking for.

Our goal is to help you, that's why we calibrate all our interventions based on the actual problem found in your facility.

Monitoring the situation within the food supply chain always helps to prevent large infestations.

Remember that many of the animals that can infest your company are carriers of infectious diseases, so it is important to take immediate action.

If you are interested in a quote or advice, contact us at +39 0789 57 735, send us an email at [email protected] or fill out the form to receive a free quote.

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What is HACCP?

The "Hazard Analysis and Critical Control Points" (HACCP) system is a hygiene self-assessment control system to prevent the risk of food contamination. It is based on systematic monitoring of food processing sites where there is a danger of biological, chemical, or physical contamination.

What is the role of the exterminator in an HACCP context?

A major cause of deterioration in food quality is contamination due to pests. Through their actions, exterminators play an important role in ensuring the maintenance of an optimal level of hygiene.

What is HACCP for?

The HACCP method allows the identification and monitoring of key points that may result in a decrease of the standard of sanitation of the finished product.

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