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The Health Protection of Humans, Pets & Livestock by Pest ManagementProgram skills program has been developed to enable the pest control operator to become proficient in general pest control procedures. This Skills program has been designed to be used in commercial, industrial and domestic environments where we have to control health and nuisance pests. (The Health Protection of Humans, Pets & Livestock by Pest ManagementProgram is based on the following Agriseta Unit Standards 116301, 9058, 8168, 1233756).
The Health Protection of Humans, Pets & Livestock by Pest ManagementProgram, skills program deals with the following elements:
1. Inspection for Pests
2. Identification of Pests
3. Selection of Pesticides / Chemicals/ Rodenticides
4. Selection and Calibration of Equipment
5. Safety precautions and OHASA recommendations
6. Application Techniques
7. Monitoring Procedures
8. Clean up Procedures
9. Compilation of I.P.M. Plans
The Health Protection of Humans, Pets & Livestock by Pest Management skills program starts with a three day practical induction course in a classroom environment, after which the student is assessed and on being found competent six month mentoring program must be completed.
HEALTH PROTECTION OF HUMANS, PETS & LIVESTOCK BY PEST MANAGEMENT (EQF 4)
SECTION 1: LEARNER NOTES
1.1 General information
1.2 Topic Descriptions
1.2.1 Definition and classification of pesticides in terms of type and grouping.
1.2.2 Health and nuisance pests - general
1.2.3 The identification of health and nuisance pests
1.2.4 Sensitive or special accounts
1.2.5 Food handling establishments
1.2.6 Control methods for non-food establishments
1.2.7 Introduction to the Occupational Health and Safety Act
SECTION 2: LEARNING MAP
SECTION 3: DEFINITION AND CLASSIFICATION OF PESTICIDES IN TERMS OF TYPE AND GROUPING
3.1 Introduction
3.2 The Classification Code
3.2.1 Pesticide Labels
3.3 Pesticide Classification, Properties and Products
3.3.1 Classification according to Target Pest
3.3.2 Classification, Properties and Products
SECTION 4: HEALTH AND NUISANCE PESTS - GENERAL
4.1 Introduction
4.1.1 Communication
4.2 Principles of Pest Control
4.2.1 Health & Nuisance Pests
4.2.2 Pest Identification
4.2.3 Pest Control
4.2.4 Pest Control Goals
4.2.5 Threshold Levels
4.2.6 Pest Monitoring
4.2.7 Avoiding Harmful Effects
4.3 Diseases Caused by Pest-borne Pathogens
4.3.1 Pests and Public Health
4.3.2 Carriers and Vectors
4.3.3 Poison Irritation and Allergy
4.3.4 Pests and Diseases
4.3.5 Diseases Encountered on the Job
4.3.6 Recommended PPE
4.3.7 Integrated Pest Management
4.3.8 Pest Control Failures
4.4 The IPM Concept
4.4.1 Definition of Integrated Pest Management (IPM)
4.4.2 Origin of the term IPM
4.4.3 Development of the IPM Concept
4.4.4 Structural IPM in an Urban Environment
4.4.5 Moving Away From Pesticides
4.4.6 Attributes of IPM programme
4.5 Advantages of integrating a range of control methods
SECTION 5: INTRODUCTORY CONCEPTS IN THE STUDY OF INTEGRATED PEST MANAGEMENT (IPM)
5.1 The Ecological Basis of Pest Management
5.1.1 Introduction
5.1.2 Definitions
5.1.3 Biological Growth Potential of Insects
5.1.4 Pest Control
5.1.5 Economic Injury Level
5.2 Industry Trends and Protocols that Impact on IPM
5.2.1 Trends and Debate
5.2.2 Using Pesticides
5.2.3 Barriers that could impact on IPM
SECTION 6: PUBLIC RELATIONS
6.1 General Guidance
6.2 Acceptance of Slow-Acting Controls
6.3 Structural Modifications
6.4 Surveillance
6.5 Tolerance of Occasional Low-Level Sightings
6.6 Sanitation
8.1.3 Biological Control
8.1.4 Chemical Control
8.1.5 Selecting Treatment Strategies
SECTION 7: GENERAL STEPS IN IPM
7.1 The Six Steps of the IPM Process
7.1.1 Step 1: Understanding and Educating the Customer
7.1.2 Step 2: Analyzing the Pest Proble
7.1.3 Step 3: Taking Short-Term Corrective Action
7.1.4 Step 4: Implementing Long-Term Preventive Action
7.1.5 Step 5: Monitoring, Documenting and Evaluating Results 7.1.6 Step 6: Getting Back to the Customer
7.1.7 Summary
SECTION 8: TREATMENT SELECTION
8.1 IPM Control Principles
8.1.1 Cultural Control
8.1.2 Mechanical and Physical Control
8.1.6 Criteria for Selecting Treatment Strategies
8.1.7 Timing Treatments
8.1.8 Spot Treatments
8.1.9 Summary of Available Treatment Options
8.1.10 How to Select a Pesticide for an IPM Programme
8.1.11 Pesticide Use Guidelines
8.2 Other Miscellaneous IPM procedures
8.2.1 Solid Waste Management
8.2.2 Sealing and Exclusion
8.2.3 Lighting
SECTION 9: THE IDENTIFICATION OF HEALTH & NUISANCE PESTS
9.1 Health Pests (Vectors & Parasites)
9.1.1 Cockroaches
9.1.2 Rodents
9.1.3 Mosquitoes
9.1.4 Flies
9.1.5 Fleas
9.1.6 Ticks
9.1.7 Bed Bugs
9.1.8 Human Body Lice (Pediculus humanus)
9.2 Nuisance Pests
9.2.1 Ants
9.2.2 Birds
9.2.3 Snakes
9.2.4 Bats
SECTION 10: SENSITIVE OR SPECIAL ACCOUNTS
10.1 Introduction
10.2 Commercial Food Establishments
10.3 Electronic Equipment
10.4 Schools and Day Care Centres
10.5 Hospitals and Related Accounts
10.5.1 The Obvious Concerns
10.5.2 Responsible IPM in Hospitals
SECTION 11: FOOD HANDLING ESTABLISHMENTS
11.1 General
11.1.1 PRP-GMP-HACCP
11.1.2 Summary
11.1.3 How does HACCP Affect Pest Control?
11.1.4 HACCP – Pest Control House Rules
11.1.5 Food Manufacturing Quality Control
11.1.6 The PCO's Role in Food Handling Establishments
11.2 Control Methods – Industrial / Manufacturing / Warehousing
11.2.1 Stored Product Insect Control
11.2.2 Flying Insect Control
11.2.3 Cockroach Control
11.2.4 Bird Control
11.2.5 Rodent Control
11.2.6 A Quick Guide
11.3 Control Methods - Commercial Establishments
11.3.1 Introduction
11.3.2 Pest Management in Retail Food Stores
SECTION 12: CONTROL METHODS FOR NON-FOOD ESTABLISHMENTS
12.1 Introduction
12.2 Control of Health Pests (Vectors & Parasites)
12.2.1 Cockroach Control
12.2.2 Rodent Control
12.2.3 Mosquito Control
12.2.4 Fly Control
12.2.5 Flea Control
12.2.6 Tick Control
12.2.7 Bedbug Control
12.2.8 Lice Control
12.3 Control of Nuisance Pests
12.3.1 Control of Ants
12.3.2 Bird Control
12.3.3 Snake Control
12.3.4 Bat Control
SECTION 13: INTRODUCTION TO THE OCCUPATIONAL HEALTH
AND SAFETY ACT NO. 85 OF 1993
13.1 Introduction
13.2 Exploring Key Concepts
13.3 Regulatory and Enforcement Policies
13.4 Understanding the Responsibilities of all Involved
13.4.1 The Business Owner or Chief Executive Officer as the Employer
13.4.2 Line Management (Supervisors) as Representatives of the Employer
13.4.3 Duties or Responsibilities of Employees
13.4.4 General Duties of Employees at Work
13.5 Duties or Responsibilities of Health and Safety Representative Structures
13.6 Moving Beyond Duties and Responsibilities
13.7 Safe Work Practices
13.7.1 Work Safely
13.7.2 General Chemical Safety Guidelines
13.7.3 Flammables
13.7.4 Spill Response
13.7.5 Safe storage practices
13.7.6 Hazardous Waste - Think Twice Before You Dump It
13.7.7 Mind your Back
ANNEXURE 1 : EXAMPLES OF USEFUL DOCUMENTS
SECTION 14: SAFETY ON THE JOB
14.1 Safe Handling Procedures & Practices
14.2 Safety in Relation to Pest Control Activities
14.2.1 Safe Handling of Pesticides
14.2.2 Toxicity of Pesticides
14.3 Handling Pesticides
14.3.1 Signals, warnings and safe handling directions
14.4 Dangers Involved in the Misuse of Pesticides
14.4.1 Routes of exposure to Pesticide Poisoning
14.4.2 Poisoning hazard
14.5 Personal Protective Equipment and Clothing
14.5.1 Protective equipment
14.5.2 Personal Protective Clothing (SABS 072: 1993)
14.5.3 Keys and Tips to Safe Handling
14.6 Handling of Spillages
14.6.1 What to do When a Spill Occurs?
14.6.2 Clean-up Procedures
14.6.3 Decontamination Procedure
14.6.4 Disposal
14.6.5 Personal Hygiene
14.7 Triple rinsing
14.7.1 Why triple rinse?
14.7.2 How to “Triple Rinse” Empty Containers
14.8 Pesticide Poisoning First-Aid Procedures
14.8.1 In the Event of Accidental Poisoning
14.8.2 General principles of first aid
14.8.3 Step-by-step CPR instructions
14.8.4 Be Prepared – Take Precautions
14.9 Pollution and the Environmental Impact
14.9.1 Pollution
14.9.2 The Environment
SECTION 15: SAFE STORAGE PROCEDURES AND PRACTICES
15.1 Introduction to Pesticide Storage
15.1.1 Important Safety Factors
15.1.2 Household Items
15.1.3 Security Measures
15.1.4 The Pesticide Storing Facility
Dates Venue Cost
Training Information
Course Content
TBA |
Amsterdam 3 Days 09:00-16:00 |
TBA |