What type of pesticide treatments would most likely ensure no residue in food or on preparation surfaces in a food handling facility?

Using crack and crevice treatments in a food handling facility is the most effective method for ensuring that there is no residue left on food or preparation surfaces. This technique involves applying pesticides directly into cracks and crevices where pests hide, rather than spraying broad areas or surfaces that are frequently used for food preparation.

By targeting these specific areas, the treatment minimizes exposure to open spaces where food is prepared or handled, leading to a much lower risk of pesticide residues contaminating food or surfaces. The precision of the application means that the pesticide targets where the pests are, which helps achieve effective pest control without affecting food safety.

Other methods, such as broadcast spraying, aerosol applications, or liquid spraying, typically involve wider coverage and a higher likelihood of pesticide contact with food or surfaces used for food preparation. Therefore, they pose a higher risk of leaving pesticide residues where food is being handled, making crack and crevice treatments the preferred choice for maintaining safety in food handling environments.