This program provides a thorough foundation in pest management strategies specifically designed for food processing and storage environments. You will learn to identify common pests, understand their behaviors, and implement effective prevention techniques that align with international food safety standards such as HACCP. The course covers chemical and non-chemical control methods, documentation requirements, and integrated pest management (IPM) principles to maintain a hygienic facility. By focusing on practical application, participants will be equipped to mitigate infestation risks and ensure regulatory compliance within the food industry. This training is essential for quality assurance managers, facility supervisors, and safety officers.