The Field Pest Biologist culminates in a Master Pest Control Operator whose function it would be to set up a full pest control program for a facility. This would entail a full assessment of the site to identify infestation, areas of access and vulnerability where pests might enter and nest in the facility. The field pest biologist would then work out a treatment plan combining all elements of integrated pest management to firstly block entry into the facility, then removing food and water sources and only then implement a treatment program that will use the least amount of pesticides choosing the options that are least toxic with acceptable LD50 values. Monitoring the success of the pest control plan coupled with infestation flow charts will then be the priority to advise the customer on strategies to minimize ongoing infestation.

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Duration

Cost
Maximum of one year to complete
Thereafter student must re-register		 R7200

Training Information

Course Program
The student will register for the course and receive a password to access the on line training course where the manual format training material is set out in training segments per subject theme. This manual is complimented with a whole host of training videos especially produced to show all the practical elements needed to come to grips with the subject material. For every training segment the learner will complete the required workbook and this will be submitted automatically on line as well. On completion the learner will complete a practical assessment either on line via a Skype platform or in person at our training academy.

Students will receive one year to complete the course after which all access privileges will lapse.

On completion of this course, the learners will be able to:

A learner achieving this qualification will understand the basic principles of an integrated pest management system with basic control measures as per pest control enterprise. Furthermore, the learner will be able to recognise and differentiate between economical damageable pests and diseases and make use and interpret sources for application or product management.

Learners will gain an understanding of sustainable pest control practices as applied in the domestic, commercial and industrial sub fields. This qualification focuses on the application of pest identification and control measures.

They will be able to participate in, undertake and plan pest control practices with knowledge of their environment. This qualification will instill a culture of maintenance and care for both the environment as well as towards customers infrastructure and operations.

Learners will specifically be able to:
  • Demonstrate a basic understanding of the principles of integrated pest management.
  • Identify and differentiate between economically damageable pests, sporadic pests, diseases and symptoms using guides or resource material.
  • Understand the different types of control measures that can be applied in integrated pest management programme for pests, diseases and weeds.
  • Assist in developing a plan to assist the decision making process on the type of control to apply.
  • Execute post-application monitoring
  • Apply environmental and community considerations.
  • Oversee the management of an agrochemical storage facility effectively and responsibly.
  • Understand the full HACCP/GMP flow in a facility
  • Apply HACCP and Food Safety principles in a pest management program
Learners will also gain basic knowledge of:

The fact that integrated pest management is the integration of a number of different methods of pest control.
The importance of monitoring at regular intervals.

The following is explained:

  • The influence of the ratios between pests and predators on the decision on which control method to use;
  • The importance of replacing the pheromones, clearing the traps regularly and the collecting and assessing of information;
  • The importance of recording the data correctly;
  • Data is recorded by applying the basic principles.
  • Pests and beneficial insects in specific environments are recognized, identified, counted and recorded and the impact or findings is assessed.
  • The damage and the cause of the damage are observed, categorically explained and prevention strategies are identified.
Requirements

The entry level requirements to qualify for the Field Pest Biologist Course would be a NQF Level 4 Certification in Structural Pest Control (General Pest Control), or a NQF Level 4 Further Education and Training Certificate: Pest Control Operations (Correspondence Course) or a valid National Certificate in Pest Control (NCPC).

Course Content

SECTION 1: LEARNER NOTES
  1. General information
  2. Definition and classification of pesticides in terms of type and grouping
  3. Health and nuisance pests – general
  4. The identification of health and nuisance pests
  5. Sensitive or special accounts
  6. Food handling establishments
  7. Control methods for non-food establishments
  8. Introduction to the Occupational Health and Safety Act
SECTION 2: LEARNING MAP
SECTION 3: LEARNING DESCRIPTION AND OUTCOMES
  1. What the Learning is all about
SECTION 4: DEFINITION AND CLASSIFICATION OF PESTICIDES IN TERMS OF TYPE AND GROUPING
  1. Introduction
  2. The RSA Classification Code
    1. Pesticide labels
  3. Pesticide Classification, Properties and Products
    1. Classification according to Target Pest
    2. Classification, Properties and Products
SECTION 5: HEALTH AND NUISANCE PESTS – GENERAL
  1. Introduction
    1. Communication
  2. Principles of Pest Control
    1. Health & Nuisance Pests
    2. Pest Identification
    3. Pest Control
    4. Pest Control Goals
    5. Threshold Levels
    6. Pest Monitoring
    7. Avoiding Harmful Effects
  3. Diseases Caused by Pest-borne Pathogens
    1. Pests and Public Health
    2. Carriers and Vectors
    3. Poison Irritation and Allergy
    4. Pests and Diseases
    5. Diseases Encountered on the Job
    6. Recommended PPE
    7. Integrated Pest Management
    8. Pest Control Failures
  4. The IPM Concept
    1. Definition of Integrated Pest Management (IPM)
    2. Origin of the term IPM
    3. Developement of the IPM concept
    4. Structural IPM in an Urban Environment
    5. Moving away from pesticides
    6. Attributes of IPM programme
  5. Advantages of integrating a range of control methods
SECTION 6: INTRODUCTORY CONCEPTS IN THE STUDY OF INTEGRATED PEST MANAGEMENT (IPM)
  1. Introduction
  2. Definitions
  3. Biological Growth Potential of Insects
  4. Pest Control
  5. Economic Injury Level
  6. Industry Trends and Protocols that impact on IPM
    1. Trends and debate
    2. Using Pesticides
    3. Barriers that could impact on IPM
SECTION 7: PUBLIC RELATIONS
  1. General Guidance
  2. Acceptance of Slow-Acting Controls
  3. Structural Modifications
  4. Surveillance
  5. Tolerance of Occasional Low-Level Sightings
  6. Sanitation
SECTION 8: GENERAL STEPS IN IPM
  1. The Six Steps of the IPM Process
    1. Understanding and Educating the Customer
    2. Analysing the Pest Problem
    3. Taking Short-Term Corrective Action
    4. Implementing Long-Term Preventive Action
    5. Monitoring, Documenting and Evaluating Results
    6. Getting Back to the Customer
  2. Summary
SECTION 9: TREATMENT SELECTION
  1. IPM control principles
    1. Cultural Control
    2. Mechanical and Physical Control
    3. Biological Control
    4. Chemical Control
  2. Selecting treatment strategies
    1. Criteria for selecting treatment strategies
  3. Timing treatments
    1. Spot Treatments
    2. Summary of available treatment options
    3. How to Select a Pesticide for an IPM Programme
    4. Pesticide Use Guidelines
  4. Other miscellaneous IPM procedures
    1. Solid Waste Management
    2. Sealing and Exclusion
    3. Lighting
SECTION 10: HACCP/FOOD SAFETY
  1. What Is HACCP?
    1. Quality Control
    2. What is Meant by GMP?
    3. The Scope of GMP
    4. Pest Controland HACCP
    5. Pesticides and HACCP
    6. GMP and its Link to HACCP
    7. Area of Responsibility as a P.C.O.
  2. Pest Management HACCP File
  3. Medical Emergencies
  4. International Pest Management Consultants
  5. PRP / GMP and HACCP
  6. PRP Checklist
  7. Service Record
  8. Service Agreement
  9. Specifications
  10. Sighting Log
  11. Client Action Log: Outstanding
  12. Client Satisfaction Questionnaire
  13. Sanitation and Pest Control Inspection Report
  14. International Pest Management Consultants – Health and Safety Policy
  15. Risk Assessment & Health & Safety Procedures
  16. Request for Identification of Specimen
  17. Specimen Identification Form
  18. Schedule of Pesticides
SECTION 11: THE IDENTIFICATION OF HEALTH & NUISANCE PESTS
  1. Health Pests (Vectors & Parasites)
    1. Cockroaches
    2. Rodents
    3. Mosquitoes
    4. Flies
    5. Fleas
  2. Nuisance Pests
    1. Ants
    2. Birds
    3. Snakes
    4. Bats
SECTION 12: STORED PRODUCT PESTS AND THEIR CONTROL
  1. List of Pests on Stored Commodities
    1. Angoimois Grain Moth
    2. Indian Meal Moth
    3. Tropical Warehouse Moth
    4. Tobacco Moth
    5. Grain Weevils
    6. Bean and Pea Weevils
    7. Lesser Grain Borer
    8. Trogoderma Beetles
    9. Saw-Toothed Beetles
    10. Flour Beetles
    11. Tobacco Beetle
    12. Flat Grain Beetles
    13. Cadelle Beetle
    14. Larger grain borer
SECTION 13: MAINTENANCE OF THE SPRAYING APPARATUS
  1. Determining the flow rate of the grain
    1. Preventative measures for accurate application
  2. Spraying of Bag Stacks
    1. The Spraying Apparatus
    2. Insecticides and their application
  3. Organisation and Planning of Disinfestations Campaign at Bag Depots
    1. General
SECTION 14: COMMODITY FUMIGATION PROCESSES
  1. Types of Commodity Fumigation
  2. Fumigation of commodities under tarps
    1. Planning
    2. Inspection and measurement
    3. Sealing
    4. Shooting
    5. Monitoring
    6. Aeration
    7. Testing
    8. Cleanup
SECTION 15: SENSITIVE OR SPECIAL ACCOUNTS
  1. Introduction
    1. Commercial Food Establishments
  2. Electronic Equipment
  3. Hospitals and Related Accounts
    1. The Obvious Concerns
    2. Responsible IPM in Hospitals
SECTION 16: FOOD HANDLING ESTABLISHMENTS
  1. General
    1. PRP-GMP-HACCP 153
    2. Summary
    3. How does HACCP Affect Pest Control?
    4. HACCP – Pest Control House Rules
    5. Food Manufacturing Quality Control
    6. The PCO’s Role in Food Handling Establishments The PCO’s Role in Food Handling Establishments
  2. Control Methods – Industrial / Manufacturing / Warehousing
    1. Stored Product Insect Control
    2. Flying Insect Control
    3. Cockroach Control
    4. Bird Control
    5. Rodent Control
  3. Control Methods – Commercial Establishments
    1. Introduction
    2. Pest Management in Retail Food Stores
SECTION 17: CONTROL METHODS FOR NON-FOOD ESTABLISHMENTS
  1. Introduction
  2. Control of Health Pests (Vectors & Parasites)
    1. Cockroach Control
    2. Rodent Control
    3. Fly Control
    4. Flea Control
  3. Control of Nuisance Pests
    1. Control of Ants
    2. Bird Control
    3. Snake Control
    4. Bat Control
SECTION 18: EXAMPLES OF USEFUL DOCUMENTS
  1. Pest Activity Log Book
  2. Pest Control Program (Example of entries)
  3. Pest Control Program
  4. Treatment Specification
  5. PRP/GMP Checklist
SECTION 19: SAFETY ON THE JOB
  1. Safe Handling Procedures and Practices
  2. Safety in Relation to Pest Control Activities
    1. Safe Handling of Pesticides
    2. Toxicity of Pesticides
  3. Handling pesticides
    1. Signals, warnings and safe handling directions
  4. Dangers Involved in the Misuse of Pesticides
    1. Routes of exposure to Pesticide Poisoning
    2. Poisoning hazard
  5. Personal protective equipment and clothing
    1. Protective equipment
    2. Personal protective clothing (SABS 072: 1993)
    3. Keys and tips to safe handling
  6. Handling of Spillages
    1. What to do When a Spill Occurs?
    2. Clean-up Procedures
    3. Decontamination Procedure
    4. Disposal
    5. Personal Hygiene
  7. Triple rinsing
    1. Why Triple Rinse?
    2. How to “triple rinse” empty containers
  8. Pesticide poisoning first-aid procedures
    1. In the event of accidental poisoning
    2. General principles of first aid
    3. Step-by-step CPR instructions
    4. Be prepared – take precautions
  9. Pollution and the Environmental Impact
    1. Pollution
    2. The Environment
SECTION 20: SAFE STORAGE PROCEDURES AND PRACTICES
  1. Introduction to Pesticide Storage
    1. Important Safety Factors
    2. Household Items
    3. Security Measures
    4. The pesticide Storing facility
SECTION 21: PEST MANAGEMENT PROCEDURES FOR THE SAFE PRODUCTION OF FOOD
  1. Food Water Shelter
  2. Food safety
    1. Overview
    2. Food Hygiene Regulations
    3. HACCP – Hazard Analysis Critical Control Point
    4. Pest Management Standards in the Food Industry
    5. Risk-based standards
    6. Application of standards
    7. Environmental management and pesticide reduction
  3. Pest Awareness and Staff Training
  4. Reporting and Record Keeping
    1. Pest sightings log
    2. Pest control report
    3. Other records
  5. Rodents
    1. Rats
    2. Mice
    3. General Biology and Behaviour
  6. Cockroaches
    1. Common Cockroach Species
    2. Egg case (oothecae) development in cockroaches
    3. General Biology and Behaviour
  7. Flies
    1. Common Fly Species
    2. General Biology and Behaviour
  8. Ants
    1. Significant Species and Habits
    2. Pest Status of Ants
  9. Stored Product Insects
    1. Categories and Common Types of Stored Product Pests
    2. Identification
    3. Life Cycles of Common Stored Product Insects in the Food Industry
    4. Preventive measures
  10. Birds and Other Vertebrates
    1. Birds
    2. Other Vertebrates
  11. Inspection and Auditing of Food Premises
    1. Integrated Pest Management
    2. Inspection Techniques and Equipment
    3. Inspecting for Rodents
    4. Inspecting for Insects
    5. Monitoring
  12. Pest prevention
    1. Overview – the Principle of E-R-D
    2. Building Design and Pest Proofing
  13. Hygiene
    1. Attraction of Pests Due to Poor Hygiene
    2. Identifying hygiene shortfalls
    3. Minimising Pest Attraction
    4. Storage Areas
    5. De-commissioned Equipment
    6. Drains and water
  14. Waste Management
    1. Location and Design of Waste Collection Areas
  15. Environmental Management
    1. Types of plants and design
    2. Trees and shrubbery
    3. Ground cover
    4. Landscaping materials
    5. Location adjacent to buildings
  16. Non-Chemical Control Methods
    1. Physical Control Overview
    2. Rodent and Other Vertebrate Trapping
    3. Insect Trapping
    4. Other Physical Control Methods
  17. Chemical Control Methods
    1. Pesticides in Food Plants Overview
    2. Insecticides
    3. Rodenticides
  18. Environmental Considerations
    1. Environmental management
  19. Pest Control Contracts
    1. Requirements in Selecting a Contractor
    2. Training and Qualifications
    3. Service Level Agreement (SLA) – Objective
    4. Quality Assurance