Why HACCP is so important in the catering industry
In every professional kitchen – whether restaurant, hotel or canteen – one thing is paramount: food safety .
The HACCP concept ( Hazard Analysis and Critical Control Points ) requires that all sources of danger to food hygiene must be identified, monitored and controlled .
This also includes insects and pests , because even a single fly infestation can:
- contaminate food,
- Microorganisms such as E. coli , Listeria or Salmonella are transmitted,
- and lead to complaints or closures during inspections.
In short, no HACCP system is complete without functioning pest monitoring.
Which insects are problematic in the catering industry?
These species are most commonly found in kitchens, storage rooms, and waste areas:
- Fruit flies (attract organic residues)
- Houseflies (carry bacteria onto work surfaces)
- Cockroaches (hide behind appliances and in cracks)
- Ants (looking for sugar or food scraps)
An infestation often begins unnoticed – a few animals are enough to create a colony.
That’s why prevention and monitoring are crucial.
Chemicals? Taboo in kitchens!
When an infestation occurs, many people reflexively resort to sprays or insecticides – but this is not permitted in food areas.
HACCP and food law clearly stipulate:
- No chemical sprays or fogging agents in rooms where food is stored, prepared or served.
- No residue on surfaces, devices or packaging.
- No unpleasant odors or allergy risks for staff or guests.
Even with minimal contact, chemical agents can leave residues that trigger microbiological or allergic reactions – and thus constitute violations of the Food Hygiene Regulation (LMHV) .
Which methods are HACCP compliant?
HACCP only allows physical and mechanical processes that:
- do not contain any chemical residues ,
- are safe for staff and food ,
- and documentably function.
This includes:
- UV or LED light traps for flying insects
- Sticky traps or attractant traps for crawling insects
- Steam or hot cleaning systems for surface hygiene
- Sealing and regular monitoring of potential entry points
These methods can be used during ongoing operations – without closing the kitchen.
Chemical-free light traps – modern solution for kitchens & counters
LED UV systems have proven effective in modern operations for fly control.
They attract insects with targeted UV wavelengths and fix them on an adhesive film inside the device –
without any electric shock, spray or smell.
Advantages:
- ✅ Chemical-free & residue-free
- ✅ HACCP compliant
- ✅ Silent & unobtrusive
- ✅ Low maintenance & energy efficient
- ✅ Continuous operation possible
One example is the LED UV device that was specially developed for use in catering, laboratories and hygiene areas . You can buy the UV device here in our shop. 👉 NK DECO LED UV device with shatter protection
It combines modern design with proven food safety – ideal for kitchens, service rooms or cooling zones.
How to integrate insect control into your HACCP system
A HACCP plan should clearly define preventive pest control .
This includes:
- Regular inspection: Check and document traps or devices.
- Cleaning & Maintenance: Change equipment and films regularly.
- Waste management: Avoid organic residues.
- Light & ventilation protection: fly nets, door air curtains or UV traps.
- Training: Inform employees about reporting obligations in the event of sightings.
With a combination of prevention and documentation, operations remain legally compliant and hygienic .
Conclusion: Clean kitchen, secure control
HACCP-compliant insect control does not mean sacrificing effectiveness –
It means acting safely, sustainably and in accordance with the law .
With LED UV systems and monitoring traps this can be achieved reliably,
without chemicals, without risk and without interruption of operations.
How to keep your kitchen:
fly-free, hygienic and audit-proof.
