Food-safety and pest-management training for food-handling and food-service environments.
Food-processing, handling and retail environments require strict pest-management controls because pests can contribute to disease transmission, contamination, damage to food and property, reputational harm and regulatory risk. The course introduces learners to food-safety requirements and the use of integrated pest-management principles in sensitive food environments.
• Pest-control operators who service food establishments.
• Food handlers and personnel working in food-processing, handling or retail environments.
• Employees responsible for hygiene, sanitation, inspection or pest-management support in food premises.
• Learners must be able to read, write and understand English.
• A completed registration process and identification document are required for certification.
• The role of hygiene and sanitation within food-safety systems.
• How HACCP is supported by prerequisite programmes.
• Why pest activity creates health and operational risks in food premises.
• How pest inspections and monitoring support effective control.
• The importance of integrated pest management in sensitive food environments.
• Core pest-prevention and control principles for food-handling premises.
1. Introduction to Food Safety
2. HACCP and the Supporting Prerequisite Programmes
3. Food Premises Pest Inspection and Monitoring
4. Pest Prevention and Control
The course is available as self-paced e-learning and is completed within 30 days. Learners complete the online course material.