Pest monitoring for butcher shops

In the cutting room, aging room, sausage kitchen and at the sales counter, every rodent incident decides on batch release, goods in the cold store or a complaint from the veterinary authority. Manual inspections in wet hygiene zones are time-consuming and do not provide complete documentation between visits. With JERRY CATCH as a digital snap trap and JERRY BAIT as a digital bait scale, you monitor every area 24/7. Alarms only go to management and QA when activity is actually detected, and the audit log grows along with it at no extra effort.

JERRY CATCH and JERRY BAIT are made of smooth, wipeable materials and are compatible with the common cleaning agents and disinfectants used in meat processing, including high-pressure cleaning and foam disinfection. For use in goods receiving, cutting rooms, aging rooms, smokehouses, sausage and cold cuts production, cold rooms and freezers, packaging, sales areas, staff rooms and outdoor areas. Resistant to heat, cold and moisture, suitable for dry and wet hygiene zones. They are water- and dust-protected. The battery level and radio connection of every station are monitored continuously: if one fails, you get an alert.

Stainless steel walls, densely packed machinery and damp rooms interfere with conventional Wi-Fi sensors. traplinked uses LoRaWAN, a dedicated radio network on your premises with long range and good wall penetration. JERRY CATCH and JERRY BAIT transmit independently of your IT: no load on the checkout or scale network and no interference with label printers or refrigeration controls. Your alarms arrive reliably and securely directly in your traplinked App.

IFS Food, QS and the veterinary authority check the same thing: whether what happened between visits is documented, in the cutting room, aging room and cold room alike. The history per station answers that without any rework. The software automatically logs every alarm, every battery change and every maintenance task: time stamp per event, response with the person responsible, station location plan. For the audit, you export the history for the desired period with one click and present it.

The requirements of the BAuA (German Federal Institute for Occupational Safety and Health) are getting stricter and stricter: since July 2026, the preventive use of poison bait has been severely restricted. In the cutting room, aging room and cold room, poison does not belong next to exposed food anyway: with the end of permanent baiting, the recommendation has become a requirement. Butcher shops must switch to poison-free monitoring (non-tox). With our digital snap traps, you can convert your business to comply with the law today. You avoid unnecessary poison, protect livestock from secondary poisoning and at the same time meet animal welfare requirements, because every catch is reported immediately and the trap can be emptied promptly.