The General Pest Management Program (Structural Pest Control), 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 General Pest Management Program is based on the following Agriseta Unit Standards 116301, 9058, 8168, 1233756.)

Click here to see a sample of the e-learning material
Click here to register for e-learning. We will respond with the relevant registration documents

Duration

Cost

Maximum of one year to complete
Thereafter student must re-register
R5250.00

Training Information

The General Pest Management Program, 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 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.

After the student has been assessed and on being found competent a six month mentoring program must be completed. On completion of the General Pest Management program, skills program and after being certified competent the learner will qualify to be issued with a P-registration number from the Department of Agriculture: Act 36 of 1947.


Course Content

SECTION 1: LEARNER NOTES
  1. Definition and classification of pesticides in terms of type and grouping.
  2. Health and nuisance pests – general
  3. The identification of health and nuisance pests
  4. Sensitive or special accounts
  5. Food handling establishments
  6. Control methods for non-food establishments
  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
  1. Introduction
  2. The RSA classification code
    1. Pesticide labels
    2. Classification according to Target Pest
    3. Classification, Properties and Products
SECTION 4: 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 5: INTRODUCTORY CONCEPTS IN THE STUDY OF INTEGRATED PEST MANAGEMENT (IPM)
  1. The Ecological Basis of Pest Management
    1. Introduction
    2. Definitions
    3. Biological Growth Potential of Insects
    4. Pest Control
    5. Economic Injury Level
  2. Industry Trends and Protocols that impact on IPM
    1. Trends and debate
    2. Using Pesticides
    3. Using Pesticides
SECTION 6: 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 7: GENERAL STEPS IN IPM
  1. The Six Steps of the IPM Process
    1. Understanding and Educating the Customer
    2. Analyzing 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 8: 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
    2. Timing treatments
    3. Spot Treatments
    4. Summary of available treatment options
    5. How to select a Pesticide for an IPM Programme
    6. Pesticide Use Guidelines
  3. Other Miscellaneous IPM procedures
    1. Solid Waste Management
    2. Sealing and Exclusion
    3. Lighting
SECTION 9: THE IDENTIFICATION OF HEALTH & NUISANCE PESTS
  1. Health Pests (Vectors & Parasites)
    1. Cockroaches
    2. Rodents
    3. Mosquitoes
    4. Flies
    5. Fleas
    6. Ticks
    7. Bed Bugs
  2. Nuisance Pests
    1. Ants
    2. Birds
    3. Snakes
    4. Bats
SECTION 10: SENSITIVE OR SPECIAL ACCOUNTS
  1. Introduction
  2. Commercial Food Establishments
  3. Electronic Equipment
  4. Schools and Day Care Centres
  5. Hospitals and Related Accounts
    1. The Obvious Concerns
    2. Responsible IPM in Hospitals
SECTION 11: FOOD HANDLING ESTABLISHMENTS
  1. General
    1. PRP-GMP-HACCP
    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
  2. Control Methods – Industrial / Manufacturing / Warehousing
    1. Stored Product Insect Control
    2. Flying Insect Control
    3. Cockroach Control
    4. Bird Control
    5. Rodent Control
    6. A Quick Guide
  3. Control Methods – Commercial Establishments
    1. Introduction
    2. Pest Management in Retail Food Stores
SECTION 12: CONTROL METHODS FOR NON-FOOD ESTABLISHMENTS
  1. Introduction
  2. Control of Health Pests (Vectors & Parasites)
    1. Cockroach Control
    2. Rodent Control
    3. Mosquito Control
    4. Fly Control
    5. Flea Control
    6. Tick Control
    7. Bedbug Control
    8. Lice Control
  3. Control of Nuisance Pests
    1. Control of Ants
    2. Bird Control
    3. Snake Control
    4. Bat Control
SECTION 13: INTRODUCTION TO THE OCCUPATIONAL HEALTH AND SAFETY ACT NO. 85 OF 1993
  1. Introduction
  2. Exploring key concepts
  3. Regulatory and enforcement policies
  4. Understanding the responsibilities of all involved
    1. The Business Owner or Chief Executive Officer as the Employer
    2. Line Management (Supervisors) as representatives of the Employer
    3. Duties or responsibilities of employees
  5. Duties or responsibilities of health and safety representative structures
  6. Moving beyond duties and responsibilities
  7. Safe work practices
    1. Work Safely
    2. General Chemical Safety Guidelines
    3. Flammables
    4. Spill Response
    5. Safe storage practices
    6. Hazardous waste – Think Twice Before You Dump It
    7. Mind your back
ANNEXURE 1 : EXAMPLES OF USEFUL DOCUMENTS
SECTION 1: SAFE HANDLING PROCEDURES AND PRACTICES
  1. SAFETY IN RELATION TO PEST CONTROL ACTIVITIES
    1. Safe Handling of Pesticides
    2. Toxicity of Pesticides
  2. Handling pesticides
    1. Signals, warnings and safe handling directions
  3. Dangers involved in the misuse of pesticides
    1. Routes of exposure to Pesticide Poisoning
    2. Poisoning hazard
  4. PERSONAL protective equipment and clothing
    1. Protective equipment
    2. Personal protective clothing (SABS 072: 1993)
    3. Keys and tips to safe handling
  5. HANDLING OF SPILLAGES
    1. What to do When a Spill Occurs?
    2. Clean-up Procedures
    3. Decontamination Procedure
    4. Disposal
    5. Personal Hygiene
  6. TRIPLE RINSING
    1. Why triple rinse?
    2. How to “triple rinse” empty containers
  7. PESTICIDE POISONING FIRST-AID PROCEDURES
    1. In the event of accidental poisoning
    2. General principles of first aid
    3. Step-by-step CPR instructions 253
    4. Be prepared – take precautions
  8. Pollution and the Environmental Impact
    1. Pollution
    2. The Environment
TOPIC 2 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
ANNEXURE 2 : REFERENCES