How should chemicals be stored in a food service environment?

Chemicals in a food service environment should be stored away from food and food-contact surfaces to prevent any potential contamination. This practice is crucial because chemicals, including cleaning agents and sanitizers, can be hazardous to health if ingested. By clearly labeling the chemicals, staff can easily identify them, ensuring that they are used safely and appropriately. This organization helps in maintaining a safe working environment and complies with health and safety regulations.

Storing chemicals in open containers can lead to spills or mixing, increasing the risk of contamination. Keeping them on the same shelf or in the same cupboard as food poses a direct risk of chemical contact with food items, which could be dangerous for consumers. Thus, the proper storage of chemicals is essential for both safety and compliance within the food service industry.