The objective of this study was to determine the pesticide residues of chlorpyrifos-ethyl in date fruits after using two controlling methods (trunk injection, foliage spray). In addition, some food processing methods (washing followed by exposure to water vapor) were used to reduce the residues of insecticide after 30 and 300 days of applications. Results showed that the highest significant deposit of chlorpyrifos-ethyl residue was 11.5 μgkg^-1 for injection treatment, while it was 0.9 μg^.kg^-1 for foliage spray treatment. The detected chlorpyrifos residues at intervals were reduced by 95.2% after 300 days of application. As well as the using of food processing methods that were reduced chlorpyrifos residues by 45.8 %, which presented a safe level below the hazard index (HI) values.