What will you do?
Working as an exterminator or hygiene specialist, you prepare your materials and tools, determine how widespread an infestation is and decide on the right method. You disinfect by spraying, place traps or products at the source and advise on preventive or corrective action. You keep your work records up to date and work according to health and safety rules at all times.
- Prepare the materials, products and tools
- Determine the presence and extent of an infestation
- Decide on the pest control method to use
- Disinfect by spraying or fogging
- Place traps or products at the source of the infestation
- Advise on preventive or corrective action
- Keep your work records up to date
Skills to develop
- Careful handling of chemical products and protective gear
- Physical fitness and no fear of confined or dirty spaces
- Attention to detail and reliable record keeping
- Customer-friendly, discreet approach on site
Your foundation for this occupation
Training should cover identification, inspection and prevention, not only chemicals. Check biocides and user conditions. Closed-circuit products have registration and applicable training requirements. Use current official information and product authorisation; an old course is not universal permission.
From preparation to your first day
Develop the practical skills
Record evidence and conditions before proposing action. Discuss food sources, entry and follow-up. Practise monitoring records. Product use follows authorisation and training; never improvise mixtures or dosage.
Check your work
At follow-up, check changes and completed prevention. Record location and date. One visit without observations does not prove permanent resolution. Explain agreed monitoring.
How can you grow?
Specialise in food businesses, homes or other sites. Ask about routes, clients, outdoor work and refreshers. Documentation can be substantial. Explain prevention before reaching for products.
Frequently asked questions
Is pest control always poison?
No. Inspection, monitoring and addressing entry and food sources matter. Method depends on conditions and authorised practice; products are not automatic.