should be administered only by professional
pest control operators.
Prior to the use of insecticides approved
for edible food products or supply storage
areas, all exposed food and supply items
should be covered or removed from the area
to be treated. The equipment used in spray-
ing inevitably will become contaminated and
must be thoroughly cleansed before reuse.
This is best accomplished by scrubbing with
a cleaning compound and hot water, then
rinsing. Products containing residual-type
insecticides should not be used on any sur-
faces that come into contact with food. A
fumigation procedure is not recommended
unless it appears to be the only effective
method, and even then only when it is car-
ried out by a professional fumigator. Under
no circumstances should regular plant per-
sonnel or supervisors attempt this type of
work unless they are thoroughly trained.
Even when professional fumigators are used,
the plant managers should ensure themselves
that all precautions have been taken in accor-
dance with accepted safety practices.
The following precautions, suggested by
the National Restaurant Association Educa-
tion Foundation (1992), should be consid-
ered when applying pesticides:
- Pesticide containers should be properly
identified and labeled. - Exterminators employed should have
insurance on their work to protect the
establishment, employees, and cus-
tomers. - Instructions should be followed when
using pesticides. These chemicals
should be used for only the designated
purposes. An insecticide effective
against one type of insect may not
destroy other pests. - The weakest poison that will destroy
the pests should be used with the rec-
ommended concentration.
5. Oil-based and water-based sprays
should be used in appropriate loca-
tions. Oil-based sprays should be
applied where water can cause an elec-
trical short circuit, shrink fabric, or
cause mildew. Water-based sprays
should be applied in locations where oil
may cause fire, damage to rubber or
asphalt, or an objectionable odor.
6. Prolonged exposure to sprays should be
avoided. Protective clothing should be
worn during application, and hands
should be washed after the application
of pesticides.
7. Food, equipment, and utensils should
not be contaminated with pesticides.
8. If accidental poisoning occurs, a physi-
cian should be called. If a physician is
unavailable, a fire department, rescue
squad, or poison control center should
be contacted. If immediate assistance
cannot be obtained, treatment should
include induction of vomiting by
inserting a finger down the throat, with
a follow-up of 2 tablespoons of Epsom
salts or milk of magnesia in water, fol-
lowed by one or more glasses of milk
and/or water. If the poison does not
present immediate danger, no action
should be taken until a physician
arrives. Poisoning from heavy metals
should be treated with the administra-
tion of a half-teaspoon of bicarbonate
of soda in a glass of water, 1 table-
spoon of salt in a glass of warm water
(until vomit is clear), 2 tablespoons of
Epsom salts in a glass of water, and two
or more glasses of water. If strychnine
poisoning occurs, administer 1 table-
spoon of salt in a glass of water within
10 minutes to induce vomiting, fol-
lowed by 1 teaspoon of activated char-
coal in half a glass of water. The victim
should then be laid down and kept
warm.
Pest Control 251