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Duration: 16 Hours (2 Days: In Person Classroom Training) & 16 Hours online Virtual
Total Modules: 12

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Training Introduction

This comprehensive 2-day training on Pest Management in Line with Laws & Standards is designed to equip participants with the knowledge and practical skills needed to manage pests effectively in food manufacturing, packaging, and service-oriented industries. The program covers pest identification, risk assessment, Integrated Pest Management (IPM), HACCP integration, fumigation techniques, eco-friendly methods, and regulatory compliance, ensuring participants gain a clear understanding of maintaining a pest-free, safe, and compliant production environment.

Training Objectives

By the end of this training, participants will be able to identify common pests, assess infestation risks, implement IPM strategies, integrate pest control into HACCP systems, apply chemical and biological control methods safely, maintain proper documentation, and ensure compliance with international standards such as BRC IoP, ISO 22000, and ISO 9001, ultimately improving food safety, quality, and operational efficiency.

Training Methods

The training employs a combination of interactive lectures, group discussions, case studies, practical demonstrations, and scenario-based exercises to ensure participants can apply the knowledge in real workplace situations. Visual aids, checklists, and reference materials from international standards and best practices will be provided to enhance learning and retention.

Who Should Attend

·        Pest Control Company Owner, Manager & Staffs

·        Quality Assurance / Quality Control personnel

·        Production and Operations Managers

·        Food Safety Officers and Auditors

·        Pest Control Supervisors and Technicians

·        Regulatory Compliance Officers

·        Facility Managers in Food, Packaging, and Service Industries

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DAY–1 (8 Hours): Classroom

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Module 1: Fundamentals of Pest Management, HACCP & IPM

Duration: 1 Hour
1.1 Introduction to Pest Management in Food Manufacturing, Packaging, and Service-Oriented Industries

·        Importance and scope of pest management in different sectors

·        Common pest challenges in food, packaging, and service industries

1.2 HACCP Principles and Their Link with Pest Management

·        Critical control points (CCPs) related to pest management

·        How pest control supports HACCP compliance

1.3 Integrated Pest Management (IPM) Concept and Objectives

·        Combining chemical, biological, and physical methods

·        Prevention, monitoring, and control strategies

1.4 Role of Pest Control in Food Safety, Quality & Compliance

·        Ensuring regulatory compliance (BRC IoP, ISO 9001)

·        Contribution to product quality, consumer safety, and brand reputation

References:

·        BRC IoP Issue 9 – Section on Pest Control

·        ISO 22000:2018 – Food Safety Management Systems

·        Codex HACCP Guidelines

Module 2: Pest Classification – Good Bug vs Bad Bug

Duration: 1 Hour
2.1 Classification of pests in food environments
2.2 Bad bugs: insects, rodents & stored product pests
2.3 Beneficial insects (good bugs) & ecological balance
2.4 Risk evaluation of bad bugs in food & packaging

References:

·        FAO Stored Product Protection

·        WHO Vector Control Guidelines

·        BRCGS Food Safety – Clause 4.14

Module 3: Pest Biology, Behavior & Infestation Risks

Duration: 1.25 Hours
3.1 Life cycle of insects & rodents (related to bad bugs)
3.2 Environmental conditions favoring infestations
3.3 Termite biology and infestation characteristics
3.4 Pest risk assessment under HACCP

References:

·        FAO Pest Biology Manuals

·        ISO 22000:2018 – Hazard Analysis

·        ISO 9001:2015 – Clause 6.1 (Risk-Based Thinking)

Module 4: Termite Control & Structural Pest Management

Duration: 1.25 Hours
4.1 Types of termites and damage risks
4.2 Termite inspection methods
4.3 Chemical and non-chemical termite control methods
4.4 Termite control documentation & legal compliance

References:

·        WHO Pesticide Evaluation Scheme (WHOPES)

·        BRCGS IoP – Building Fabric & Pest Control

·        ISO 9001:2015 – Clause 7.1.3

Module 5: Integrated Pest Management (IPM) System

Duration: 1.25 Hours
5.1 IPM pillars: prevention, monitoring & control
5.2 Role of sanitation & exclusion in IPM
5.3 Threshold limits & decision-making
5.4 IPM effectiveness review

References:

·        FAO IPM Guidelines

·        ISO/TS 22002-1 (PRPs)

·        BRCGS Food & IoP – Preventive Pest Control

Module 6: Biological & Eco-Friendly Pest Control Methods

Duration: 1.25 Hours
6.1 Biological pest control methods
6.2 Eco-friendly & non-chemical pest control techniques
6.3 Advantages & limitations of biological control
6.4 Sustainability & environmental protection

References:

·        FAO Sustainable Pest Management

·        WHO Environmental Health Criteria

·        ISO 14001 – Environmental Management

·        BRCGS IoP – Chemical Minimization

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DAY 2 (8 Hours): Classroom

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Module 1: HACCP-Based Pest Risk Analysis

Duration: 1.25 Hours
1.1 Pest hazards in HACCP (biological & physical)
1.2 Pest control as prerequisite program (PRP)
1.3 CCP vs PRP related to pest control
1.4 Verification & validation of pest controls

References:

·        Codex HACCP Guidelines

·        ISO 22000:2018 – PRPs & HACCP

·        ISO 9001:2015 – Clause 9.1

Module 2: Fumigation & Chemical Pest Control

Duration: 1.25 Hours
2.1 Food fumigation functions & applications
2.2 Methyl Bromide – use, risks & global restrictions
2.3 Alternative fumigants & controlled use
2.4 Safety, PPE & exposure limits

References:

·        Montreal Protocol (Methyl Bromide)

·        WHO Fumigation Safety

·        BRCGS IoP – Chemical Control

Module 3: Container & Warehouse Pest Management

Duration: 1 Hour
3.1 Container fumigation and pest prevention
3.2 Pest risks during storage & transport
3.3 IPPC ISPM 15 requirements
3.4 Export & port authority compliance

References:

·        IPPC ISPM 15

·        FAO Container Fumigation Guidelines

·        ISO 9001:2015 – Clause 8.5

Module 4: Monitoring, Trending & Documentation

Duration: 1 Hour
4.1 Pest monitoring tools & methods
4.2 Trend analysis of bad bug activity
4.3 Pest control & fumigation records
4.4 Audit-ready documentation system

References:

·        BRCGS Food & IoP – Records

·        ISO 9001:2015 – Clause 7.5

·        ISO 22000:2018 – Documented Information

Module 5: Audits, Non-Conformities & Corrective Action

Duration: 1.25 Hours
5.1 Internal audits of IPM & pest control
5.2 Common audit findings (ISO, BRC, IoP)
5.3 Root cause analysis for infestations
5.4 Corrective & preventive actions

References:

·        ISO 19011 – Auditing

·        ISO 9001:2015 – Clause 9.2, 10.2

·        BRCGS IoP Audit Protocol

Module 6: Emergency Response & Continuous Improvement

Duration: 1.25 Hours
6.1 Pest outbreak & emergency response
6.2 Product isolation & recall (HACCP link)
6.3 Management review of IPM effectiveness
6.4 Continual improvement & sustainability

References:

·        ISO 22000:2018 – Emergency Preparedness

·        Codex Food Recall Guidelines

·        ISO 9001:2015 – Clause 9.3, 10.3

·        BRCGS IoP – Incident Management

Training Outcomes

✔ Strong understanding of Bad Bugs & Termite Control
✔ HACCP-aligned IPM system
✔ Use of biological & eco-friendly pest control methods
✔ Compliance with ISO 9001, ISO 22000, BRCGS Food & IoP
✔ Audit-ready pest management program

Registration Fee:

BDT 7000/- In person Classroom

BDT 6500/- Online Training

Why you should do the training from Compliance Training (BD) Limited:

·        Expert trainers with industry experience

·        Aligned with the International Standards like

1.      BRC Global Standard for Food Safety (BRCGS IoP – Issue 9)

2.      ISO 14001:2015 – Environmental management system standards

3.      Codex HACCP Guidelines,

4.      WHO Pesticide Evaluation Scheme (WHOPES)

5.      WHO Vector Control Guidelines

6.      ISO 22000 & ISO 9001

7.      FAO Guidelines on Integrated Pest Management (IPM)

·        Covers all aspects of pest management

·        Hands-on practical exercises included

·        Proven training institute for Pest Management Training in Bangladesh

·        Enhance professional career skills

·        Worldwide verifiable certificate upon completion

Closing:

Upon completion of this training, participants will gain a thorough understanding of modern pest management practices, regulatory requirements, and practical tools to implement effective pest control in food manufacturing, packaging, and service-oriented environments. This course not only enhances organizational compliance and product quality but also serves as an important opportunity to enrich your professional career. Seats are limited, and early registration is highly recommended to secure participation. The knowledge and skills acquired will empower participants to reduce pest-related risks, maintain a safe and hygienic workplace, and foster a culture of continuous improvement in food safety and pest management.