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Course details

Minimising pesticide residues
Designed for
Technical staff (quality & agronomists) to help them design and implement fungicide and insecticide programmes for Supermarket facing, short life vegetables and fruits that ensures full pest and disease control and limits the pesticide residues left on the produce.
Entry requirement
Accomplished practitioner
Dates and locations
Register interest
£225 + VAT
A one day classroom-based course
CPD points
12 BASIS points and 6 NRoSO points
Eleanor Long, Principal Consultant, Blue Frog Scientific Ltd

Classroom Module 1 (half day) – The principals of safe pesticide residue management

    Introduction to pesticide legislation:

    • EU legislation
    • Worldwide legislation
    • Derivation of MRLs
    • ADI/ARfD/Toxicology vs Consumption
    • Breakdown characteristics Koc, Kdr and impact of temperature and light on breakdown
    • Metabolic pathways to activity, i.e. basic chemistry of how key fungicides work and where to find this information
    • Plant structures and why residues are different in roots/fruit compared to leaves (in the same crop).

    Laboratory procedures:

    • Analytical procedures, with examples of how tests work for key pesticides e.g. OP’s and azoxystrobin and boscalid
    • Quality control
    • Accreditation.

    Sampling procedures:

    • Field sampling
    • Pack house sampling.

Classroom Module 2 (half day) – Optimising pesticide use for practical growing

  • How to design a testing programme fit for purpose, and what are the costs involved.
  • Case studies from industry. Examples of typical pesticides in use and their ‘watch outs', notably when they have long tails and why? E.g. Mancozeb, triazoles, azoxystrobin, boscalid, pyrethroids, OP insecticides.
  • How agronomy protocols can be dictated by end customers and impacts on residues.
  • How to look at pesticide use from POV of minimising pesticide residues, e.g. time of the season for application, dose rate decline curves and their dependences, application techniques, resistance development.
  • How to design a process that flags and manages pesticide residue issues, e.g. call out when 50% MRL and how to call out and develop corrective action for MRL exceedances.
  • Review of PRiF reports on crops, e.g. Roots, Lettuce and Kale.
  • Consumer risk assessment:
    • Link to food safety
    • Using modelling tools to assess consumer impact of residues

Trainers are accredited by ARTIS

Participants receive an ARTIS Accredited Certificate