Food businesses need to keep clear pest control records (and usually show them during inspections), and while the exact term “certificate” is not always used in law, councils and auditors often expect evidence from a licensed pest controller that effectively functions as a pest control certificate.
What pest control records you need
- A documented pest control program or contract showing what pests are covered, areas treated, and how often treatments occur.
- Written reports for each visit from your licensed pest controller, including date, areas inspected, pests found, treatments done, and chemicals used.
- A map or site plan showing locations of bait stations, traps, and monitoring devices.
- Any recommendations from the pest controller and evidence you have acted on them where relevant.
- Internal pest monitoring records (e.g. pest sighting log, visual checks), as part of your broader food safety documentation.
These records sit alongside your other food safety documents like temperature logs, cleaning schedules, and staff training records, which inspectors may review together.
Do you need a pest control certificate?
Most small food businesses are not required to hold a specific government-issued pest control certificate, but you are required to have effective pest control and to be able to demonstrate it through documentation.
- Licensed pest controllers typically provide service reports, treatment summaries, and sometimes a formal “pest control certificate” or statement that confirms regular servicing for your premises.
- For higher‑risk or third‑party audited sites (HACCP, BRCGS, major retailers, etc.), auditors often expect you to use a pest contractor who is HACCP-certified and can issue documentation that proves compliance with those standards.
In practice, councils and auditors mainly care that you can show recent pest control reports and an active program from a suitably qualified provider, so it is wise to ask your pest controller for documentation that clearly states your business name, site, service frequency, and compliance with relevant food safety requirements.