FSPID Training Programmes

PROGRAMME TITLE:
The Safe & Effective Use of the Fumigants Methyl Bromide & Phosphine

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 methyl bromide and phosphine 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.

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
(vi) action on target pests
(vii) how each fumigant may affect different commodities

2. The legal requirements with regard to fumigation

3. The conduction of a fumigation
Topics
(i) preparation for fumigation;
(ii) gas containment
(iii) the calculation of dosage;
(iv) the application of fumigants
(v) degassing;

4. Safety
Topics
(i) dangers re fumigants
(ii) use of safety and detection equipment
(iii) demonstration and practice fumigations
(iv) health and safety requirements when using fumigants
(v) precautions when using fumigants

5. Demonstration and practice fumigations

6. The future of fumigation.

DURATION:
20 hours

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

DURATION:
20 hours

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

DURATION:
12 hours of theory
8 hours of practical training
Total: 20 hours

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

DURATION:
30 hours

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)

DURATION:
20 hours

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

DURATION:
10 hours