Pest Awareness for Food Managers
From: £30.00 plus VAT
OVERVIEW
Food products are very attractive to a wide variety of pests that can wreak havoc on your business if they get the opportunity. Pest intrusion is common, but if swift action is taken to manage the situation, then harm to the business can be avoided. The aim of this course is to give you a general understanding of pests that will help you to: minimise the potential for pest infestation and manifestation, be vigilant in detecting pests early, and work in partnership with your pest control contractor to eliminate any infestations that do occur.
Cost: £83 (Members), £166 (Non-Members), £30 (Students), all plus VAT, per delegate
Date: TBC
Time: 9:30am – 12:30pm
Platform: Microsoft Teams
Trainer: Grahame Turner
Description
T&C's
Who should attend?
Any managers in food and allied industries
Course content:
- Outline of biology & behaviour of the principal pests (rodents, crawling Insects, flying insects, birds)
- Signs of infestation
- Principle prevention methods
- Pest monitoring
- Overview of control methods
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
Who should attend?
Candidates enrolling for this course will take the Highfield examination for manufacturers or caterers (sector specific level 4) making it ideal for senior food managers, production managers, area managers, hygiene auditors and trainers as well as those working at a senior level in the food service industry.
Course Dates
- 16th ,23rd, 30th April & 7th, 14th May
How is it assessed?
The assessment consists of a two part examination. Part 1 will be multiple choice and part 2 will be written answers (4 out of 6 questions).
Course pre-requisite
We recommend that you have completed a Level 3 food safety course prior to enrolment although this is not essential. Regular attendance at SOFHT breakfast club meetings and courses will also greatly aid candidates wishing to take this examination.
Programme:
Day 1: Food Hazards
- Welcome
- Introduction to Food Safety management
- Microbiology
- Food Contamination and control from purchase to dispatch
Day 2: Food Safety Microbial Hazards
- Food poisoning
- Foodborne disease
Day 3: Operational Requirements and Controls
- Needed to Ensure Food Safety
- Personal Hygiene and training
- Food Spoilage and Preservation
- Design and Construction of Food premises and Equipment
- Cleaning and Disinfection
- Integrated Pest Control
Day 4: Food Safety Management Procedures and Compliance with Food Safety Legislation
- “Food Safety Legislation
- Supervisory Management
- HACCP
Day 5:
Note: Day 5 can only be attended by candidates that have received a minimum of 40 hours directed study
- Revision
- Discussion and Review
- Written Examination
Note: Homework and suggested reading is provided at the end of each learning module
The Course/Webinars will commence as follows:
Days 1– 4: 9:15 – 15:15
Day 5: 9:15 – 16:45 (exam at 14:00)
Note: Days 1-4 must be completed to sit the examination on day 5
In the unlikely event that you wish to cancel a booking, please do so by e-mail to admin@sofht.co.uk no later than 4 weeks prior to the event/course. Cancellation will be subject to an administration charge of £30.00 plus VAT (please note after the 4-week cancellation deadline no refunds will be given). A substitution may be made, however, notification of a change of name must be given to the Society and the correct delegate rate will be applied.
The Society shall not be liable for the reimbursement of any associated costs incurred by the delegate due to cancellation by either party.
All bookings will need to be paid, in full, prior to the event start date, unless agreed in writing by the Society.
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