Introduction

In the highly regulated and sensitive environment of food production, the presence of pests not only poses a significant risk to product safety and quality but can also lead to severe regulatory non-compliance, costly recalls, and irreparable brand damage. Mastering Integrated Pest Management (IPM) in Food Facilities is absolutely critical for food manufacturers, processors, storage operators, and quality assurance teams seeking to implement a proactive, science-based, and environmentally responsible approach to pest control that moves beyond traditional reactive methods. This essential training course is designed to equip food safety professionals, quality managers, production supervisors, sanitation teams, and facility maintenance personnel with the specialized knowledge and practical skills required for understanding pest biology and behavior, conducting thorough facility inspections and risk assessments, implementing effective exclusion and sanitation programs, deploying comprehensive monitoring strategies, utilizing non-chemical control methods, and judiciously applying chemical treatments as a last resort, all while adhering to global food safety standards. Participants will gain a comprehensive understanding of the intricate balance between effective pest control and minimizing environmental impact, the nuances of identifying pest entry points and harborage areas, the challenges of pest resistance, and the critical role of a well-documented and continuously evaluated IPM program in safeguarding public health and maintaining product integrity. This program emphasizes a holistic approach, adherence to industry best practices, and real-world scenarios pertinent to achieving and maintaining a pest-free food manufacturing environment.

Target Audience

• Food Safety Managers & Coordinators
• Quality Assurance (QA) & Quality Control (QC) Personnel
• Production & Operations Supervisors
• Sanitation & Hygiene Teams
• Facility Maintenance Managers
• Internal Food Safety Auditors
• Pest Control Technicians working in food environments
• Supply Chain Managers for Food Companies

Course Objectives

• Master the fundamental principles and philosophy of Integrated Pest Management (IPM).
• Learn sophisticated techniques for accurately identifying common pests found in food facilities.
• Develop proficiency in understanding pest biology, behavior, and life cycles relevant to food environments.
• Understand advanced strategies for conducting thorough pest inspections and risk assessments within food facilities.
• Explore best practices in implementing comprehensive pest exclusion and proofing measures.
• Grasp advanced techniques for effective sanitation and housekeeping as a primary pest prevention tool.
• Learn about robust approaches to designing and executing pest monitoring programs using various tools.
• Identify the critical role of non-chemical pest control methods (e.g., traps, heat, cold).
• Develop skills in the safe and judicious application of chemical pesticides when necessary.
• Understand the importance of comprehensive documentation and record-keeping for IPM programs.
• Formulate strategies for continuous evaluation and improvement of the IPM program to ensure ongoing effectiveness.

Duration

5 Days

Course Outline

Module 1. Introduction to Integrated Pest Management (IPM)

• Defining IPM: A holistic, proactive, and sustainable approach to pest control
• Why IPM is critical for food facilities: food safety, quality, regulatory compliance, brand reputation
• Economic and health impacts of pests in food environments
• The five key components of an effective IPM program
• Understanding pest tolerance levels and action thresholds

Module 2. Pest Identification & Biology in Food Facilities

• Common pest categories in food facilities: rodents (rats, mice), insects (cockroaches, flies, stored product insects), birds
• Detailed identification of key species: characteristics, signs of infestation
• Understanding pest lifecycles, feeding habits, and harborage preferences
• Environmental factors influencing pest proliferation (food, water, shelter, entry points)
• Importance of accurate identification for effective control

Module 3. Facility Inspection & Risk Assessment for Pests

• Conducting thorough interior and exterior pest inspections of food facilities
• Identifying pest entry points: doors, windows, utility lines, structural gaps
• Locating harborage areas: cracks, crevices, voids, clutter, equipment
• Assessing risk factors: sanitation deficiencies, poor storage, standing water
• Developing facility maps to document pest activity and control measures

Module 4. Exclusion & Sanitation as Primary IPM Strategies

• Module on Exclusion: Sealing cracks and crevices, installing screens and air curtains, maintaining positive air pressure.
• Module on Sanitation: Implementing rigorous cleaning protocols for surfaces, equipment, drains, and waste areas.
• Proper waste management and disposal to deny pests food sources.
• Eliminating standing water and moisture sources.
• Best practices for raw material receiving and storage to prevent pest introduction.

Module 5. Pest Monitoring & Non-Chemical Controls

• Designing a comprehensive pest monitoring program: types of traps (rodent, insect, pheromone), placement, frequency
• Utilizing trending data from monitoring to identify pest hotspots and seasonal patterns
• Module on Physical Controls: Heat treatment, cold treatment, light traps, mechanical traps.
• Module on Cultural Controls: Stock rotation (FIFO), ventilation, landscaping maintenance.
• Utilizing biological controls (where appropriate and safe for food environments).

Module 6. Chemical Control & Pesticide Management

• The role of chemical pesticides as a last resort within an IPM framework
• Types of pesticides used in food facilities: baits, gels, dusts, sprays, fumigants
• Understanding pesticide labels, safety data sheets (SDS), and proper application methods
• Safe handling, storage, and disposal of pesticides in a food environment
• Preventing chemical contamination of food products
• Developing a pesticide usage log and tracking efficacy

Module 7. IPM Program Documentation & Continuous Improvement

• Developing a written IPM plan: scope, roles, procedures, maps
• Essential record-keeping: inspection logs, monitoring data, treatment records, corrective actions
• Regulatory requirements for IPM programs (e.g., GFSI standards, HACCP, FDA)
• Training and education for staff on their role in IPM
• Evaluating IPM program effectiveness: trend analysis, periodic reviews, external audits
• Adapting the IPM program to new challenges and emerging pest threats

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.