Pest Control

(Webinar length:  1hr 11min)

Overview:

An essential tool for effective sanitation in food processing, storage and service facilities is effective pest control. Pests are attracted to food facilities because of the debris generated during production, storage and handling. Pests that will be discussed during this webinar are those most common to food facilities and difficult to control such as cockroaches, houseflies, fruit flies, cigarette beetles, ants, rats, mice, and birds. Discussion of these pests will include their detection, control, and eradication. Destruction techniques will be discussed, including pesticides, baits, other chemical control methods, mechanical methods, light, noise, biological control, pheromones, and Integrated Pest Management. The advantages and disadvantages of these destruction techniques will be elucidated. Additional discussion will address the genus and species of the pests of most concern to the food industry. The value of professional exterminator or pest control operator will be acknowledged, especially for complex or hazardous applications. The intent of this webinar is not to train pest control experts but to provide an understanding of the impact of pests on the food industry and information on their detection, control, and eradication.

Learning Objectives:

During this presentation, participants will learn about:

  • pests common to the food industry
  • detection of pests found in food processing, storage, and handling facilities
  • control of pests found in the food industry
  • eradication of common pests in food facilities
  • pesticides for the control of common pests in the food industry
  • other chemical methods for pest control
  • mechanical methods for pest control
  • other methods for pest control
  • Integrated Pest Management

Who will benefit:

  • Sanitation Managers
  • Quality Assurance Managers
  • Food Safety Personnel
  • HACCP Directors/Coordinators
  • Government Food Inspectors
  • Production/Operations Managers
  • Corporate and Plant Microbiologists


Presenter - Norman G. Marriott, Ph.D.

Dr. Marriott is a Professor Emeritus with 32 years of service at Virginia Polytechnic Institute & State University in the Department of Food Science & Technology. He received his B.S. and M.S. degrees at the University of Missouri and his Ph.D. degree from Texas A&M University. Before his arrival at Virginia Polytechnic he was employed at Safeway Stores where he developed and implemented several innovative concepts in meat processing and sanitation. He has authored three reference books on sanitation. Principles of Food Sanitation is now in its 5th edition and has been translated into six languages. He is the author of over 500 scientific and industry papers, manuals, and abstracts and has developed 13 videos on HACCP, sanitation, or food processing. He has delivered more than 500 oral presentations in 20 different countries and has received nine professional awards, including three international awards for his service to the food industry.

  • Item #: 0928bPest
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Price $289.00