PROGRAMME TITLE:
The Safe & Effective Use of Fumigants
RATIONALE/BACKGROUND:
To ensure that fumigants are applied and handled properly, effectively and safely.
PROGRAMME OBJECTIVES:
1) to enable persons to understand the scientific properties of fumigants and how these affect fumigations
2) to enable persons to apply these fumigants safely and effectively
3) to enable persons to use detection and safety equipment
4) to appreciate the legal requirements for fumigation
PROGRAMME CONTENT:
1. The physical and chemical properties of fumigants
Topics
(i) density and molecular weight of fumigants
(ii) diffusion
(iii) sorption of fumigants
(iv) reactivity and the formation of residues
(v) flammability
2. How fumigation is conducted
Topics
(i) preparation for fumigation
(ii) gas containment
(iii) the calculation of dosage
(iv) the application of fumigants
(v) aeration
3. Safety
Topics
(i) understanding the fumigant label
(ii) use of safety and detection equipment
(iii) health and safety requirements when using fumigants
(iv) storage of fumigants
(v) precautions when using fumigants
4. The legal requirements with regard to fumigation
Topics
(i) the FSPI Act and Regulations
(ii) other relevant legislation
5. Demonstration and practice fumigations
PROGRAMME TITLE:
Spraying, Misting & Fogging in Food Areas
RATIONALE/BACKGROUND:
To enable participants to use insecticides to conduct safe and effect spraying, misting and fogging operations
PROGRAMME OBJECTIVES:
To provide an overview of the following topics:
1) The features of pests of stored commodities;
2) The safe and effective application of sprays, mists and fogs
3) Sanitation and pest proofing;
4) Inspection and pest control record keeping;
PROGRAMME CONTENT:
Module 1 – Some Insect Pests of Food & Food Areas
The identification & biology of:
1) Cockroaches
2) Flies
Module 2 – Pesticides
1) Types of insecticides
2) Active ingredients of insecticides used in food areas
3) Understanding the pesticide label
Module 3 – Pest Control Methods
1) Inspection for pests
2) Spraying
3) Misting & fogging
4) Safety equipment
5) Record keeping
6) Demonstration & practicals
7) Other pest control methods
Module 4 - Inspection & Food Storage
1) The FSPI Act & Regulations
2) Other relevant legislation
3) Inspection techniques
4) Food storage
5) Record keeping
PROGRAMME TITLE:
Rodent Biology & Control
RATIONALE/BACKGROUND:
To enable participants to develop, implement and maintain rodent control programmes.
PROGRAMME OBJECTIVES:
To provide information on:
1. the identification and biology of rodents;
2. the diseases which may be spread by rodent pests;
3. the economic importance of and the damage caused by rodent pests;
4. pest reduction methods;
5. sanitation and proofing.
PROGRAMME CONTENT:
Module 1 – Introduction to Rodents
1) An overview of rodents
2) The identification & biology of the pest rodents:
Module 2 – Why These Rodents Are Pests
1) Transmission of disease
2) Damage
3) Rodent pests and food
Module 3 – The Rodent Control Programme
1) The inspection
2) Sanitation
3) Proofing
4) 1st and 2nd generation rodenticides
5) Other types of rodenticides
6) Rodent baiting
7) Trapping
8) Demonstration & practicals
9) Other control methods
PROGRAMME TITLE:
Integrated Pest Management (IPM) in Food Areas
RATIONALE/BACKGROUND:
To enable participants to develop, implement and maintain an IPM programme.
PROGRAMME OBJECTIVES:
To provide an overview of the following topics:
1) The features and impact of pests of food and food areas;
2) The safe and effective application of pesticides and other control methods
3) Sanitation and proofing;
4) Inspection and pest control record keeping;
PROGRAMME CONTENT:
Module 1 – Pests of Food & Food Areas
The identification & biology of:
1) Stored product pests
2) Rodents
3) Cockroaches & flies
4) Other pests, e.g. birds, lizards
Module 2 – Pesticides
1) Types of pesticides
2) Active ingredients of pesticides used in food areas
3) Understanding the pesticide label
Module 3 – Pest Control Methods
1) Sanitation & proofing
2) Introduction to pest control methods e.g. spraying, fumigation, baiting
3) Safety equipment
4) Record keeping
5) Demonstration & practicals
Module 4 - Inspection & Food Storage
1) FSPI Act & Regulations
2) Other relevant legislation
3) Inspection techniques
4) Food storage and handling
5) Hygiene in food areas
6) Record keeping
7) HACCP
Module 5 – Site Visit
1) Site visit
2) Discussion of site visit
3) Presentations & critical analysis of site visit
PROGRAMME TITLE:
The Hazard Analysis Critical Control Point (HACCP) System
RATIONALE/BACKGROUND:
To enable participants to use develop and maintain a HACCP system
PROGRAMME CONTENT:
Module 1 – The Background to HACCP
Module 2 – The 6 HACCP Prerequisite Programmes
1) Premises
2) Transportation & Storage
3) Equipment
4) Personnel Training
5) Sanitation & Pest Control
6) Recall System
Module 3 – The 12 Steps of HACCP
1) Assembling a HACCP team
2) Describing the product
3) Identifying end use
4) Constructing a process flow diagram and plant schematic
5) On-site verification of the process flow and plant schematic
6) Listing the hazards associated with each step (principle 1)
7) Determination of critical control points (principle 2)
8) Establishing critical limits (principle 3)
9) Establishing monitoring procedures (principle 4)
10) Establishing deviation procedures (principle 5)
11) Establishing verification procedures (principle 6)
12) Establishing recording keeping procedures (principle 7)
Module 4 – HACCP System Development (Forms 1-10)
PROGRAMME TITLE:
Basic Food Microbiology
RATIONALE/BACKGROUND:
To introduce participants to pathogenic microorganisms found in and around food and how to prevent and control contamination.
PROGRAMME CONTENT:
1) Introduction to microorganisms
2) Pathogenic microorganisms and food (e.g. Clostridium botulinum, Staphylococcus aureus)
3) Factors affecting growth
4) Food poisoning and infection
5) Control of microorganisms
