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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
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.

Webinar Price ($289)
Click here to buy it

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