Before starting a fumigation process in the container, the fumigation manager works with a customer representative, thoroughly carrying out an external inspection to determine the technical condition. Then inform all the personnel in the area about future fumigation and necessary public safety measures.

After undertaking preparations needed to fumigate a container, a duty station (with a customer’s representative) is set up for the fumigation period at a distance of not less than fifty meters from the containers.

He is responsible for ensuring that the zone is not be penetrated by persons who are not involved in the fumigation process.

To avoid unjustified delays, it is necessary to carry out all preparations for fumigation of containers under aeration very quickly. It is imperative to reduce time of aeration and decontamination using all modern technologies.

Fumigation is a method of pest control that completely fills an area with gaseous pesticides—or fumigants—to suffocate or poison the pests within. It is used to control pests in buildings (structural fumigation), soil, grain, and produce, and is also used during processing of goods to be imported or exported to prevent transfer of exotic organisms. This method also affects the structure itself, affecting pests that inhabit the physical structure, such as woodborers and drywood termites.