Course Content

• Section 1 – Introduction
• Section 2 – Welcome to Pest Awareness
• Section 3 – Main types of pests
  • Details the different types of pests found in a food production area
• Section 4 – Stored product insects
  • Example of stored insects and associated pests
• Section 5 – Pest issues
  • Biological
  • Physical
  • Food wastage
  • Food spoilage
• Section 6 – Pest habitats
  • Security
  • Shelter
  • Food & Water
• Section 7 – Signs of pests
  • Live animals
  • Dead animals
  • Droppings
  • Damage
  • Smell
  • Smears
  • Holes in fabrication
  • Larvae/pupae
  • Eggs
  • Debris
• Section 8 – Why do we need pest control
  • Legislation
  • Good manufacturing practice
  • Food fit for human consumption
• Section 9 – Pest prevention
  • Denial of access
  • Denial of food and shelter
• Section 10 – Control of pests
  • Physical control
  • Chemical control
• Section 11 – Monitoring
  • Understanding raw materials
  • Inspections
  • Working with staff
• Section 12 – Reporting
  • External pest control reports
  • Staff reporting procedure

Assessment

On completion of the course lessons and training material you will be required to sit a final assessment. The assessment will contain multiple-choice questions and you must achieve the required passing grade to fully complete your learning. Upon successful completion you will be presented with an online digital certificate.