Who is authorized to apply restricted-use pesticides in a food facility?

• A. The pest control company
• B. Any employee with a safety training
• C. The chef
• D. A certified applicator

Answer: (D)

Restricted-use pesticides are controlled because they pose higher risks, so they must be handled by someone who is certified and trained to use them safely. In a food facility, only a person who holds a pesticide applicator certification is authorized to apply these products. This certification ensures the individual understands label directions, safety practices, proper application methods, reentry intervals, and record-keeping to prevent contamination of food and food-contact surfaces.

A pest control company may employ certified applicators, but the key point is that the authorization comes from the person who is certified and performing the application, not merely the company. Training alone isn’t enough to authorize application of restricted-use pesticides, and a chef isn’t credentialed to apply these products.