The Food Pests and Control Level 2 course provides essential knowledge and practical skills for identifying, preventing, and managing pests in food handling environments. Participants will learn about common food pests, their behavior, signs of infestation, preventive measures, and the importance of integrated pest management (IPM). This course is suitable for food handlers, supervisors, and managers in catering, retail, or food manufacturing industries.
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Learning Objectives:
– Identify common pests and signs of infestation in food premises.
– Implement effective pest control measures to prevent contamination.
– Understand the principles of integrated pest management (IPM).
– Comply with regulatory standards and ensure premises are pest-free.
– Promote good hygiene practices to mitigate pest risks.
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Course Outline:
Module 1: Introduction to Food Pests
– Importance of pest control in maintaining food safety.
– Common types of pests found in food premises (e.g., rodents, insects).
– Overview of food safety legislation and regulatory requirements.
Module 2: Biology and Behavior of Food Pests
– Life cycles and habitats of common food pests.
– Factors contributing to pest attraction and infestation.
– Understanding pest behavior to prevent and control infestations.
Module 3: Signs of Pest Infestation
– Identifying signs of pest activity in food premises.
– Inspecting for pest droppings, gnaw marks, and nesting sites.
– Recognizing early indicators of pest infestations.
Module 4: Pest Prevention Strategies
– Implementing measures to prevent pest entry into food premises.
– External and internal barriers to reduce pest access.
– Securing doors, windows, and vents to prevent pest ingress.
Module 5: Integrated Pest Management (IPM)
– Principles and benefits of integrated pest management (IPM).
– Developing an IPM program tailored to food premises.
– Using monitoring, prevention, and control techniques in IPM.
Module 6: Pest Control Methods
– Chemical and non-chemical methods for pest control.
– Selection and application of pesticides in food premises.
– Safety precautions and legal requirements for pesticide use.
Module 7: Pest Monitoring and Inspection
– Conducting routine inspections for pest activity.
– Using monitoring tools and techniques (e.g., traps, bait stations).
– Recording and interpreting data from pest monitoring activities.
Module 8: Documentation and Reporting
– Maintaining accurate records of pest control activities.
– Reporting pest sightings, treatments, and control measures.
– Communication with management and stakeholders on pest management.
Module 9: Environmental Management Practices
– Waste management strategies to minimize pest attraction.
– Cleaning and sanitation practices to remove pest food sources.
– Maintaining landscaping and exterior areas to deter pests.
Module 10: Legislation and Regulatory Compliance
– Overview of food safety regulations and legal requirements.
– Responsibilities of food businesses and employees under pest control laws.
– Consequences of non-compliance and penalties for pest management breaches.
Module 11: Training and Awareness
– Educating staff on pest awareness and prevention measures.
– Training employees on recognizing and reporting pest issues.
– Promoting a culture of vigilance and responsibility in pest management.
Module 12: Assessment and Certification
– Evaluation of knowledge through quizzes, practical assessments, or a final examination.
– Criteria for achieving Food Pests and Control Level 2 certification.
– Certification validity and requirements for renewal or continuing professional development (CPD).
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