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AZ LICENSED APPLICATOR TRAINING NATIONAL PESTICIDE APPLICATOR CERTIFICATION CORE COURSE EXAM STUDY GUIDE 2026 COMPLETE QUESTIONS WITH CORRECT DETAILED ANSWERS || 100% GUARANTEED PASS RECENT VERSION

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AZ LICENSED APPLICATOR TRAINING NATIONAL PESTICIDE APPLICATOR CERTIFICATION CORE COURSE EXAM STUDY GUIDE 2026 COMPLETE QUESTIONS WITH CORRECT DETAILED ANSWERS || 100% GUARANTEED PASS RECENT VERSION

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AZ Licensed Applicator Training National Pesticide Applicator Certification
Core Course
Study online at https://quizlet.com/_iopsc3

1. Pest Recognition weeds,invertebrates,pathogens,vertebrates

2. pest management methods Natural/Applied control

3. EPA Environmental Protection Agency

4. IPM Integrated Pest Management. Is a balanced approach to
pest control.

5. Action Level Threshold A pest level at which some type of pest management action
must be taken. 1)Population 2)Health Issues 3)monetary
values

6. pest control failures pest wasn't identified correctly. Incorrect dosage of applica-
tions. Incorrect timing, equipment, environment conditions.

7. FIFRA Federal Insecticide, Fungicide, and Rodenticide Act

8. Record keeping Helps determine what works and what doesn't. future plan-
ning, medical staff, proper protection, surveys, lawsuit or
complaint.

9. Active ingredients controls the target pest and has toxicity.

10. inert added ingredients to make it more effective and safer to
handle.

11. signal words caution, warning, danger, danger-poison.

12. directions of use target sites, mixing and loading directions, dosage and
frequency, where to apply, when and how often to apply
material.

13. pesticide formulation


, AZ Licensed Applicator Training National Pesticide Applicator Certification
Core Course
Study online at https://quizlet.com/_iopsc3
a combination of active and inert ingredients that forms and
end-use of pesticide product

14. calculating area-triangle (Base x Height) / 2

15. calculating area of circle 3.14 x radius x radius

16. calculating area of rectangle or length x width
square

17. Five steps of IPM 1. Identify the pest and understand its biology
2. Monitor the target pest
3. Develop the pest management goal
4. Implement the integrated pest management program
5. Record and evaluate results

18. Arthropods jointed appendages, exoskeleton...Insects

19. Insects Have 3 main body parts (head, thorax, abdomen) 1 pair of an-
tennae, 3 pairs of legs (6 total), wings (0,1,2 pairs)

20. Four kinds of mouth parts 1)chewing 2)piercing/sucking 3) sponging 4) siphoning

21. instar stage development between molts

22. first instar young hatch from egg, and grow until no further.

23. second instar after molting young enter 2nd phase

24. metamorphosis Insects go through 4 patterns of growth

25. No meteamorphosis no change

26. gradual metamorphosis gradual change


, AZ Licensed Applicator Training National Pesticide Applicator Certification
Core Course
Study online at https://quizlet.com/_iopsc3

27. incomplete metemorphosis incomplete change

28. complete metamorphosis complete change

29. egg,nymph,adult no meamorphsis

30. egg,larva,pupa,adult complete metamorphosis

31. development factor food, water, shelter, temperature

32. emulsifiable concentrates oil-soluble products that contain an emulsifier, permitting
them to mix with water. readily adhere to surfaces they are
sprayed on. may stain or damage treatment site or burn any
plant foliage they come in contact with. read label for this.
(phytoxic)

33. suspension concentrates suspend particles, leaves little residue, some agitation re-
quired

34. Dust- D Ready to use, exceptional residue, difficult to control, good
for cracks and voids.

35. Granules- G Ready to use, not very susceptible to drift. May be used with
or without water.

36. Wettable Powders (WP) good for side walks, visual residue, good residual on porous
surfaces. requires constant agitation. safest formulation

37. Baits Ready to use. long residual, pest go to baits, large coverage.
relatively low exposure.

38. Broadcast spray general spray over large area.

39. crack and crevice only allowed in food handling areas.

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