Why your business needs IPM
A single cockroach seen by a guest or an auditor can cost far more than a full year of pest control. Pests contaminate materials and products, carry germs, and become serious audit findings. Occasional spraying only kills the pests you can see; the nests and the causes remain, so the pests return quickly. IPM tackles pests at the source, and every step is recorded as proof that the risk at your site is under control.
The risks of leaving it
Contaminated products and materials
Droppings, carcasses, and germs from pests can force you to throw away materials or products. In food businesses, this can lead to customer complaints or product recalls.
Audit and certification findings
Food safety standards such as HACCP, ISO 22000, and FSSC 22000 require a documented pest control program. Without records, pest activity becomes a finding.
Health of staff and guests
Cockroaches and flies can carry germs that cause diarrhea and typhoid, and mosquitoes transmit dengue fever.
Business reputation
One photo of a pest shared on social media can erode customer trust far faster than it was built.
At a glance
| Occasional spraying | PT IFI IPM | |
|---|---|---|
| Focus | Pests you can see | The sources and entry points of pests |
| Chemicals | A lot, spread widely | Little, targeted, only when needed |
| Result | Pests return quickly | Controlled and monitored |
| Proof for audits | None | Monitoring map, reports, and trend charts |
What is IPM
IPM (Integrated Pest Management) combines several control methods. We find out why pests come in, such as food residue, gaps in the building, or moisture, and close those off. Chemicals are still used, but only where needed and in a targeted way.
Target pests
Cockroaches
German cockroaches in kitchens and production areas, American cockroaches in drains and wet areas.
Ants and flies
Carry contaminants onto food and clean surfaces.
Mosquitoes
Disease vectors in open areas, gardens, and standing water.
Stored-product insects
Beetles and moths that damage stored materials and products.
Layers of control
- Inspection and identification. Determine the pest species, its source, and the risk points.
- Sanitation and physical fixes. Recommendations on cleaning, sealing gaps, screens, and structural repairs.
- Physical and mechanical control. Traps, insect light traps, and access barriers.
- Targeted chemical control. Gel baits or limited treatment at specific points, in line with regulations.
- Monitoring and evaluation. Pest activity trends are tracked to adjust the treatment.
What you receive
- Work plan and monitoring point map.
- Visit reports with findings, actions, and recommendations.
- Pest activity trend charts over time.
- Supporting documents for quality and food safety audits.
When to contact us
- Pests are seen during the day or in several rooms at once.
- Pests come back two to three weeks after spraying.
- You are facing a customer audit, certification, or a health office inspection.
- Your business processes, stores, or serves food.
Why choose PT IFI
Experienced since 2001
More than two decades of pest control in warehouses, factories, hospitals, and business premises in West Kalimantan.
The 5T principle
The right type, dose, target, method, and timing, so results are effective and safe for people and products.
Audit-ready documents
Monitoring maps, visit reports, and trend charts you can show an auditor right away.
One partner for other needs
If you also need fumigation or OHS inspection, everything can be managed under the ARMORISK program.
Regulations and standards
- Minister of Health Regulation No. 2 of 2023 on Environmental Health sets quality standards for disease vectors and animal carriers, including for workplaces and public places and facilities.
- Minister of Health Regulation No. 7 of 2019 on Hospital Environmental Health requires control of disease vectors and animal carriers in hospitals.
- Food safety standards such as ISO/TS 22002-1, HACCP, and FSSC 22000 require a documented pest control program.
- The pesticides we use are registered products applied according to their label directions.
Frequently asked questions
Is it safe for staff and products?
Yes. IPM puts non-chemical methods first. When chemicals are needed, we use registered products at limited doses and application points, and production areas are handled according to procedure.
How often are the visits?
The frequency is set from the assessment, the level of risk, and your audit requirements. Food businesses and hospitals usually need more frequent visits than offices.
Do operations have to stop?
No. The work is scheduled outside busy hours or carried out area by area.
It starts with a survey. Our team inspects the site, shows you the risk points, then prepares a plan and a quotation. You can also send photos of pest findings through the quote form.
Field documentation
