How should chemicals be stored in a food service establishment?

Chemicals should be stored in a designated area away from food and food-contact surfaces to ensure safety and prevent contamination. This is crucial in a food service establishment where the risk of cross-contamination can lead to foodborne illnesses. Storing chemicals away from food helps to ensure that no harmful substances accidentally come into contact with food products, minimizing the risk of chemical contamination and protecting consumer health.

Proper storage practices involve keeping cleaning supplies, sanitizers, and other chemicals in a separate area, ideally in labeled and secure cabinets or containers. This segregation helps staff easily identify where chemicals are located, thus reducing the likelihood of accidental spills or misuse in food preparation areas. Additionally, following this guideline complies with food safety regulations and best practices, which are essential for maintaining a safe food environment.