Who should apply pesticides in a food service operation?

The correct approach is for a pest control operator to apply pesticides in a food service operation. Pest control operators are trained professionals who understand the complexities of pest management, including the safe and effective use of pesticides. They are knowledgeable about local regulations, the types of pests that commonly affect food service establishments, and the appropriate application techniques to ensure the safety of food, employees, and customers.

Using a trained pest control operator reduces the risk of incorrect pesticide application, which can lead to contamination, food safety hazards, and potential health risks. Additionally, professional pest control approaches often include integrated pest management practices, which focus not just on pesticide use but on preventing pest problems through sanitation and structural controls.

In a food service context, a manager applying pesticides might not have the necessary training or knowledge to effectively or safely apply these chemicals. Similarly, using pesticides every time a pest is suspected could lead to overuse and resistance issues, potentially harming the environment and creating unsafe situations for both food and people. Lastly, health inspectors typically do not have the role of applying pesticides; their responsibility lies in evaluating compliance with health regulations and ensuring food safety standards are upheld.