Minimum Regulatory and Commercial Standards in the Food Processing Industry

Compliance is essential for successful sales

Any company seeking to sell its products in a specific country must adhere to that country's regulations, regardless of whether it has manufacturing facilities or retail locations there.

Pest control is a key component of most food safety regulations and commercial standards, as pests can contaminate food and spread diseases to humans.

This page highlights the most important food safety certifications required in many countries worldwide. Additionally, it provides information on specific regulations for (country X) and includes a helpful link to access a comprehensive database of regulations by country.

Please note that this page does not cover all regulations. Always consult the relevant authorities to confirm which regulations and standards apply to your specific location.

International Food Safety Regulations and Commercial Standards

Codex Alimentarius and HACCP

The Codex Alimentarius is a comprehensive collection of standards, guidelines, and codes of practice developed by the Codex Alimentarius Commission. Established in 1963 by the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO), the Commission aims to protect consumer health and promote fair practices in the global food trade.

The Codex Alimentarius HACCP (Hazard Analysis and Critical Control Point) system is a proactive framework designed to prevent food safety risks. It requires producers to identify potential hazards and implement preventive measures to mitigate or eliminate these risks.

In each country, the relevant government agency conducts regular inspections of food facilities and processes. These inspections ensure that food companies adhere to safe and hygienic practices in food processing and handling.

ISO 22000

Food Safety Management System

ISO 22000 sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.

This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain to:

Plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;
Demonstrate compliance with applicable statutory and regulatory food safety requirements;
Evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;
Effectively communicate food safety issues to interested parties within the food chain;
Ensure that the organization conforms to its stated food safety policy;
Demonstrate conformity to relevant interested parties;
Seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

AIB International

AIB stands for Consolidated Standards for Inspection Prerequisite & Food Safety Programs. This globally recognized standard for inspection contains key requirements that facilities must meet to prove their products are wholesome and safe. This commercial standard can be used as a guide for (GMP) Inspections.

The standard emphasizes the importance of an IPM Program and in-house training for staff. The AIB organization is 100% dedicated to the Food Industry and also offers auditor experience, inhouse training and food safety consultancy.

FSSC 22000

FSC 22000 incorporates ISO 22000 (for Food Safety Management Systems), which includes the Hazard Analysis Critical Control Point (HACCP) Principles of Codex Alimentarius and ISO/TS 22002-1 (the sector-specific pre-requisite requirements for food manufacturing), with the FSSC 22000 additional requirements.

BRCGS Global Food Safety Standard

Adopted by over 22,000 sites in more than 130 countries the BRCGS Global Food Safety Standard is accepted by 70% of the world’s top 10 retailers, 60% of the top 10 quick service restaurants, and 50% of the top 25 manufacturers.

Developed with industry input, it provides a framework for managing product safety, integrity, legality and quality and the operational controls for these criteria in the manufacturing, processing and packaging of food and food ingredients.

ISO 14006

The ISO 14006 gives guidelines for assisting organizations in establishing, documenting, implementing, maintaining and continually improving their management of ecodesign as part of an environmental management system (EMS).

IFS Food 8

The IFS Food Standard reviews the products and production processes to evaluate a food producer’s ability to produce safe, authentic, and quality products according to legal requirements and customer specifications.

Qualified IFS Auditors working for independent accredited certification bodies carry out the audits.

IFS Standards are subject to assessments by governmental or private organisations.

FCA standard

The Food Contact Additives (FCA) promotes together with other members of the value chain the safe use of food contact materials. The standard is intended for producers and traders of compound feeds, feed materials, premixes and additives, as well as for transport, storage and handling.

Where can you find food safety regulations and standards by country?

FAOLEX is a database created by the FAO of national legislation, policies and bilateral agreements on food, agriculture and natural resources management. It is constantly being updated. It currently contains legal and policy documents drawn from more than 200 countries, territories and regional economic integration organizations and originating in over 40 languages.

The Pest Control Partner You Can Rely On

Quality and plant managers in the food industry face considerable challenges in protecting perishable foods from infestations. With markets maintaining a low tolerance for pest damage and increased scrutiny from external inspections and audits, effective pest control is more critical than ever.

Emerging trends, such as reduced reliance on residual pesticides and growing demand for unadulterated, pesticide-free food, add to these challenges. Additionally, the large, complex structures and numerous vulnerable areas within food facilities make pest management a significant hurdle for the industry.

At Anticimex, we bring extensive experience, regulatory expertise, and cutting-edge pest control systems to the table. Our advanced tools and solutions help you pass audits with ease, allowing you to focus on what truly matters—running your business without the worry of pests.

What areas of the facility are at higher risk for pest entry or infestation?

Certain areas within a food processing facility are at a higher risk for pest entry or infestation due to factors like food availability, shelter, and accessibility. Key high-risk zones include silos, where stored grains and materials can attract pests; the roof, walls, doors, and windows, which can provide entry points if not properly sealed.

Utilities and server rooms can also harbor pests, particularly in areas with pipes or electrical conduits. Waste sites are prime locations for pest attraction due to organic matter, while warehouses and supply areas store raw materials and finished products that can be vulnerable.

Loading docks, where goods are frequently brought in and out, also present opportunities for pests to enter. Staff lounges and cafeterias, with food and waste left unattended, are often at risk. Sanitary spaces, like restrooms and cleaning areas, can provide moisture and hiding places, while office spaces may be overlooked in pest control efforts.

Additionally, R&D departments and production halls contain equipment, food, and materials that are appealing to pests, making them critical areas for monitoring and protection. Addressing these high-risk zones is essential for maintaining a pest-free environment.

Innovative Pest Control Methods for the Food Industry

The pest control industry has rapidly advanced over the past decade, driven by digitalization, the Internet of Things (IoT), and significant investments in research and development.

Sustainability has become a key focus for many companies—not just as a marketing strategy but as a conscious commitment to sustainable growth, balancing economic progress with decisions that positively impact the planet.

At Anticimex, we share this commitment. That’s why we continuously develop innovative pest control solutions that minimize the use of biocides while maintaining the highest levels of effectiveness.

FAQ about Pest Control in the Food Industry

What role does employee training play in maintaining a pest-free environment in a B2B food facility?
Employee training is critical as staff serve as the first line of defense. Regular sessions should focus on pest awareness, proper reporting procedures, and preventive best practices to ensure a proactive approach.
How can a food facility balance effective pest control with minimizing chemical pesticide use?
By implementing Integrated Pest Management (IPM) strategies, which focus on non-chemical methods like digital monitoring, traps, improved sanitation, and biological controls, facilities can effectively manage pests while reducing pesticide reliance.
Can pest control services be tailored to the specific needs of a B2B food processing facility?
Yes, a reputable pest control provider can deliver customized solutions based on the facility's size, operations, and specific pest challenges.
Are there industry-specific certifications for pest control services in the food sector?
Yes, seek providers with relevant certifications, such as AIB (American Institute of Baking) Certification or other region-specific credentials, which demonstrate expertise in food safety and pest management.
Can a food facility align pest control practices with its sustainability initiatives?
Yes, by partnering with a pest control provider that prioritizes eco-friendly solutions, reducing waste, and implementing energy-efficient pest management technologies, a facility can support its sustainability goals effectively.
How can a B2B food company communicate with its clients and maintain trust during a pest-related incident?
Transparency is essential. Respond promptly, provide a clear explanation of the incident, outline the corrective actions taken, and emphasize the company’s ongoing commitment to robust pest prevention and quality assurance measures.