Cleaning & Pest Control for Food Businesses

Description

Cleaning is the first thing an environmental health officer looks at and the easiest thing to do badly without knowing it. This course separates the law from the guidance and the guidance from the habit, then shows what good actually looks like. It covers why cleaning and disinfection are two different jobs and why a disinfectant sprayed onto a greasy surface does nothing, what contact time and dilution mean in practice, and how to read a product label properly. It applies COSHH to the chemicals already in your kitchen, including safe storage, why mixing products is dangerous, and what to do after a splash. It shows how to build a cleaning schedule for a real premises and keep records that hold up under inspection. The second half turns to pests: identifying rodents, insects and birds from the signs they leave, judging how urgent a find is, designing out the food, water, shelter and access pests rely on, and acting correctly when you have a problem, including who to call, what a business may lawfully do itself, what must be notified and how an infestation affects a hygiene rating. Eight lessons, eight practice games, eight assessments and a final exam, with a certificate issued the moment you pass. This is knowledge training: it supports, but does not replace, your own cleaning schedule, your pest contractor’s reports, or the work of a qualified pest control professional.