Why should a food establishment hire a licensed Pest Control Operator (PCO) rather than have kitchen staff apply pesticides themselves?

Explanation

A licensed pest control operator has the training and legal authorization to choose the right products, apply them safely around food, and store them properly, minimizing the risk of chemical contamination. Untrained staff can misapply pesticides and contaminate food or surfaces. Nothing in the Food Code excludes an employee who spots a pest or its droppings, consumer pesticides are weaker rather than stronger than the restricted-use products an operator may buy, and the person in charge signs for a health inspection, not the operator. Using a PCO is the accepted practice within an Integrated Pest Management program.