Why attend:
All companies involved in the supply of food need to understand the basis of controlling pesticides and hence residue levels in foods. This short course covers the principles and provides delegates with an opportunity to analyse and discuss the key elements of pesticide controls and verification procedures. The case study group work allows an insight into following best practice in different scenarios.

Course content:

• The need for pesticide controls
• Developments in legislation
• What are the risks?
• Controls on pesticide use
• Controls affecting imported produce
• Case study – pesticide due diligence exercise

BASIS points applied for.

"The need to manage the use of pesticides at all stages of the food chain has become an essential part of food safety assurance programmes. This need has been given added impetus by current developments in pesticide approval and MRL legislation. In addition a more generalised requirement for pesticide residue minimisation is gaining support with many organisations, including regulators. Businesses in all parts of the food chain, from primary producers to retailers, must be proactive in the control of pesticides and be able to provide evidence that their controls are effective."

Richard Stanley – Event Director

Early booking discount conditions

Next step
See other events in the Agriculture and Food Raw Materials section

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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