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State of California Department of Pesticide Regulation - page 84 / 104





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  • C.

    Application Procedures

    • 1.

      Understand the importance of reading and following the entire label requirements and any relevant regulations or restricted material permit conditions prior to the application.

    • 2.

      Recognize and follow standard operating procedures.

    • 3.

      Know how to safely operate mixing, loading, and application equipment.

    • 4.

      Understand the importance of locating mixing facilities a safe distance from ground- water or surface water sources.

    • 5.

      Know how to safely open containers, accurately measure pesticides, safely transfer pesticides to application equipment, and follow procedures for rinsing containers and measuring devices.

    • 6.

      Know how to properly calibrate application equipment prior to use.

    • 7.

      Recognize potential application risks and problems associated with equipment failure or failure to follow label and other instructions.

    • 8.

      Understand which critical application equipment components could contribute to a potential failure and how they are to be maintained.

    • 9.

      Know and use proper and legal procedures for handling emptied containers.

    • 10.

      Understand that pesticide containers must be under visual control or in a locked area during application, after mixing and loading, or when not in use.

    • 11.

      Understand any posting requirements for pesticide storage areas.

    • 12.

      Understand that containers used to hold pesticides other than the original labeled con- tainer (known as service containers) have to be marked with the name of the material, the signal word, and the name and address of the owner or operator.

    • 13.

      Know the allowable treatment concentrations and exposure time for sterilizing wine barrels.

    • 14.

      Recognize the unique hazards and handling procedures specific to SO2 gas including hazards associated with pressurized cylinders, pressure regulator, dosing pressure and quantity, and potential for “freeze burns”.

    • 15.

      Understand proper handling, storage, and security requirements for SO2 cylinders.

    • 16.

      Recognize the difference between SO2 used as a food additive or preservative, and SO2 used as a pesticide (fumigant) in wineries or other food processing settings.

    • 17.

      Recognize that, prior to an SO2 application, treated surfaces should be cleaned and washed with water to remove residues and solids from previous wine making to ensure maximum sterilization effect of the SO2 gas.

    • 18.

      Assure that prior to a SO2 application, barrels and wooden tanks are checked for in- tegrity (e.g., holes, cracks, and dried out wood) to make sure that the SO2 gas is only applied to a vessel that can contain it.

    • 19.

      Assure that the SO2 treated barrel is tagged with the application date, time and quantity of material applied.

  • D.

    Transporting and Storing Pesticides

    • 1.

      Know the requirements for maintaining a suitable and secure storage area and un- derstand posting requirements for areas used to store containers with pesticides and containers that have been “triple rinsed” prior to disposal.

    • 2.

      Know the importance of maintaining pesticide containers in a safe and usable condition.

    • 3.

      Understand the proper and legal way to transport pesticide containers, as per the regulations and any label instructions.


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