REGISTRATION NO.: 22239 PEST CONTROL PRODUCTS ACT
Kills Warfarin Resistant Norway Rats
Norway rats and house mice may consume a lethal dose in one feeding with first dead rodents appearing four or five days after treatment begins.
GUARANTEE Bromadiolone…………………...0.005% Contains Denatonium Benzoate Warning, contains the allergens wheat, soya lecithin. Contains calcium propionate at 0.375% as a preservative.
READ THE FULL LABEL BEFORE USING
PRECAUTIONS: KEEP OUT OF REACH OF CHILDREN, PETS AND LIVESTOCK.
DIRECTIONS FOR USE: Use bait to control the Norway rat (Rattus norvegicus), Roof rat (Rattus rattus), and House mouse (Mus musculus) indoors and outdoors within 15 metres of buildings (dwellings, farm buildings, food service establishments (non-food areas), granary bins (empty), processing plants (feed, food, in non-food areas) and storage areas (non-food)). Rodenticide bait can be placed in tamper-resistant bait stations along the fence line of properties, outside of the 15-metre limit but within 100 metres of buildings, if the station is securely fastened (e.g. nailed down) to the fence or the ground. Food Processing, Food Manufacturing, Food Storage and Food Service Areas: For areas not directly related to food processing: Use only in non-food or non-feed area where feed, food, packaging and handling equipment are never opened or exposed. For areas where feed or food is processed, served, or stored: In meat and food processing plants (processing areas), use only when plant is not in operation. Remove or cover all food, packaging material and utensils before placing bait in baiting stations. Remove all baits and dead rodents before reuse of the plant (processing areas include storage and service. Users should remove clothing immediately if pesticide gets inside. Then wash skin thoroughly and put on clean clothing USE LIMITATIONS: Bait MUST be placed either in tamper-resistant bait stations or in locations not accessible to children, pets, livestock or non-target wildlife. DO NOT place bait in areas where there is a possibility of contaminating food or surfaces that come in direct contact with food.