Pest control that holds up to an inspection, not just a spray schedule.
Pest activity is one of the most visible failures in a food-safety inspection, and one of the most common reasons for customer complaints and product loss. NNS sets up a pest-management programme for your site. Licensed partners carry out the treatments. We audit the results and keep the records your FSSAI and HACCP systems need.
Each programme is scoped to the site. Only what's relevant to your operation is included.
Gel baiting, crack-and-crevice treatment and monitoring for kitchens, prep areas, drains and stores.
Exterior bait stations, interior traps, proofing advice and a mapped station layout.
Pre- and post-construction treatment for new facilities, fit-outs and existing premises.
Fly-catcher placement, breeding-source control and treatment around waste and drainage areas.
Monitoring and control of beetles, moths and weevils in dry stores, warehouses and raw-material areas.
Independent review of contractor work, bait maps, service reports and corrective actions, aligned to FSSAI and HACCP.
An AMC gives you scheduled treatments, ongoing monitoring and periodic NNS audits, with the paperwork kept inspection-ready throughout the year. It typically includes:
Site walk-through to map pest risks, entry points, harbourage and current controls.
A programme scoped to the site, with treatment methods, frequency and station layout.
Licensed partners carry out treatments, timed around your operations.
NNS audits the results, reviews trends and keeps the records current.
Each food sector has different pests, risk zones and audit expectations. Pick yours to see how the programme is set up.
Food service carries the highest pest pressure of any food sector: open food, heat, moisture, constant deliveries and late-night waste. A single sighting can turn into an FSSAI notice, a bad review or a delivery-platform delisting.
Factories work to the tightest pest standards in the food chain. One sighting in production can lead to a product hold, a failed customer audit or a lost certification, and every treatment has to be traceable.
Flour, sugar and grain attract cockroaches, ants, rodents and stored-product pests, but cafés and bakeries are also customer-facing, so treatment has to be invisible and odour-free.
Hotels and caterers run several food operations at once: main kitchens, banquets, room service and staff canteens, while guest-facing areas have to stay spotless and quiet.
Large floor areas, racked stock and constant goods movement make warehouses ideal for rodents and stored-product pests. An infested consignment can be rejected by the customer or flagged in an FSSAI storage inspection.
Wet processing areas, milk residues and drainage create year-round conditions for flies, cockroaches and rodents, and contamination risk is high in a product that is both perishable and sensitive.
Patient diets, central kitchens and pantries sit close to vulnerable people. Pest control has to work within infection-control rules, and treatment choices are tightly restricted near patient areas.
Canteens, mess halls and hostel kitchens feed large numbers of children and young adults every day. Treatments have to be low-toxicity and timed around occupancy.
Supermarkets and food retail combine open produce, bakery and deli counters with high footfall, and customers notice everything.
Inspectors look at hygiene, storage, documentation and handling too. A full inspection-readiness assessment shows every gap and tells you what to fix first.
Tell us about your site and the pests you're seeing. We'll arrange a survey and send you a scoped programme with options for a one-time treatment or an AMC.
Scope and fees depend on the site's size, the pest pressure and how often it needs servicing. Both are confirmed before you commit.