California Department of Pesticide Regulation

Worker Health and Safety Branch

DECEMBER 2016

PESTICIDE SAFETY IN FOOD FACILITIES

What is a Pesticide? • "Pesticide" includes any of the following: Any adjuvant. Any substance, or mixture of substances which is

intended to be used for defoliating plants, regulating plant growth, or for preventing, destroying, repelling, or mitigating any pest, as defined in Section 12754.5, which may infest or be detrimental to vegetation, man, animals, or households, or be present in any agricultural or nonagricultural environment whatsoever.

Food and Agriculture Code, Division 7, Chapter 2, Article 1, Section 12753

What is an Adjuvant? • Any wetting agent, spreading agent, deposit

builder, adhesive, emulsifying agent, deflocculating agent, water modifier, or similar agent, with or without toxic properties of its own, which is intended to be used with another pesticide as an aid to the application or effect of the other pesticide….

Food and Agriculture Code, Division 7, Chapter 2, Article 1, Section 12758

What is a Pest? • "Pest" means any of the following that is, or is liable

to become, dangerous or detrimental to the agricultural or nonagricultural environment of the state:

(a) Any insect, predatory animal, rodent, nematode, or weed.

(b) Any form of terrestrial, aquatic, or aerial plant or animal, virus, fungus, bacteria, or other microorganism (except viruses, fungi, bacteria, or other microorganisms on or in living man or other living animals).

(c) Anything that the director, by regulation, declares to be a pest.

Food and Agriculture Code, Division 7, Chapter 2, Article 1, Section 12754

Pesticide Related Illnesses in Food Facilities

California Retail Food Code • 113867 "Poisonous or toxic materials" means substances

that are not intended for ingestion and are included in one of the following categories: Cleaners and sanitizers, which include cleaning and sanitizing

agents and agents such as caustics, acids, drying agents, polishes, and other chemicals.

Pesticides except sanitizers, which include substances such as insecticides and rodenticides.

• Article 3. Poisonous and Toxic Materials 114254. Only those insecticides, rodenticides, and other

pesticides that are necessary and specifically approved for use in a food facility may be used. The use shall be in accordance with the manufacturer's instructions.

Why use registered sanitizers? • Registered products undergo strict federal and state

review to ensure efficacy of product.

• Provides directions for safe use. PPE requirements Storage and disposal Health hazards:

“Causes substantial but temporary eye injury. Harmful if absorbed through skin. Do not get in eyes, on skin, or on clothing. Harmful if swallowed. Wear protective eyewear (goggles, face shield or safety glasses.

“For prolonged use, wear gloves.

Pesticide Related Illnesses in Food Facilities • 673 associated cases in Food Facilities likely regulated

by Environmental Health agencies (2005-2014).

Antimicrobial 91%

Insecticide 8%

Rodenticide, Fumigant,

Misc, Unknown

1%

Types of Pesticide

Activity at Time of Exposure • 98% of the exposure were occupational • 69% of the employees were injured from direct

contact with the chemical (Spill/Other Direct or Direct Spray/Squirt).

0% 5% 10% 15% 20% 25% 30% 35% 40% 45%

Applicator

Mixer/Loader

Routine

Other Types of Activities

Transport/Storage/Disposal

Mechanical

Packaging/Processing

Emergency Response

Unknown

44.3%

24.8%

12.7%

10.6%

2.0%

1.2%

1.2%

0.9%

2.3%

Illnesses Reported • Approximately 19% of employees lost work days due

to injury from antimicrobial exposure. 4% lost more than 7 days

0% 10% 20% 30% 40% 50%

Eye

Skin

Respiratory

Respiratory, Systemic

Eye, Respiratory

Skin, Eye

Systemic

Eye, Respiratory, Systemic

Other Combinations

47.5%

27.5%

5.5%

5.2%

2.8%

3.7%

2.7%

2.3%

2.8%

Lost Work Days

# of Days Cases %

0 442 74%

1-3 73 12%

4-7 18 3%

>7 22 4%

Unknown 45 8%

600

Violations Associated with Antimicrobial Exposures at Work • Data suggests lack or improper training in use of

product.

Violation 53% No Violation

32%

Unknown 15%

Food Facility Case Studies • Employees

• Customers

Employees • An employee splashed sanitizer in her eye while washing

dishes. Restaurant provided gloves but not the label required eye

protection. She was diagnosed with chemical abrasion and reported 2 days

lost from work.

• An employee developed a rash on his wrist after repeated use of sanitizer without protective equipment. The employer did not provide PPE

or training. He was diagnosed with contact

dermatitis and reported 5 days lost from work.

Employees • A restaurant manager hurriedly tried to

repair the dishwashing system without using protective equipment. Sanitizer splashed into both of his eyes. He was diagnosed with chemical

conjunctivitis and reported 2 days lost from work.

• A restaurant manager was cleaning an ice machine with bleach to comply with a recent inspection. He poured clog drain when the floor drain was backing up. He did not read label instructions for both products. A group of firefighter came in for lunch

and noticed a chemical odor. Restaurant was evacuated. Two employees developed throat

irritation and coughing.

Customers • A bartender put sanitizer in juice

bottle. The label fell off and the bottle was comingled with other juice bottles. Three customers became ill when he used the bottle

with sanitizer to make their drinks.

All 3 customers immediately became ill and were taken for care.

Vomiting, burning sensation in throat, stomach pain

Summary • Chemicals intended to use as sanitizers/disinfectants

are pesticides.

• Lack of proper training can lead to pesticide-related illnesses and injuries.

• The label is the law. PPE requirements Proper storage Proper application instructions

Some Resources • County Agricultural Commissioners www.cdfa.ca.gov/exec/county/countymap

• California Poison Control System www.calpoison.org 1-800-222-1222

• CalPIQ – California Pesticide Illness Query apps.cdpr.ca.gov/calpiq/

Questions? • Lucia Graham, PhD, REHS

Lucy.Graham@cdpr.ca.gov

• 916-445-4190

• Michel Oriel Michel.Oriel@cdpr.ca.gov

• (916) 324-8845