Pesticides in the Food Industry
From: £30.00 plus VAT
Overview
The responsible use of pesticides has helped to ensure that there is a plentiful supply of high-quality fresh produce, cereals and food ingredients. But with thousands of pesticides available for use worldwide and continuing public concern over residues in food, it is important that those working in food supply chain companies have a good understanding of the issues that surround pesticide use, the benefits that they offer, techniques to minimise residues, legislation and consumer risk assessment.
Cost: £83 (Members), £116 (Non-Members), £30 (Students), all plus VAT, per delegate
Date: TBC
Time: 9:30am – 12:30pm
Platform: Microsoft Teams
Trainer: Patrick Mitton
Who should attend?
This course is aimed at Technical and Quality Managers and their staff responsible for the safety and integrity of fresh produce and food ingredients. Also, those
entering food industry roles will gain an understanding in the key principles of pesticide use and management.
Course content:
The course will provide information on:
- Pesticides -what are they, why are they used?
- Principles of Integrated Pest Management (1PM).
- Legislation governing the control of pesticides.
- How to reduce the risk of maximum residue level [MRL) exceedances.
- Supply chain controls and managing retailer requirements.
- Consumer risk assessment and due diligence sample planning.
- National and international residue surveillance and enforcement.
- Latest developments in residue analysis.
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.
