How should chemicals be stored?

Chemicals should be stored away from prep areas to prevent the risk of contamination. This practice is critical in ensuring food safety, as chemical spills or leaks can introduce harmful substances into food or food contact surfaces, leading to potential foodborne illnesses. Keeping chemicals in designated storage areas away from food preparation zones minimizes the chance of accidental exposure or mixing with food items.

When chemicals are stored near food or food preparation areas, there is a heightened risk of accidental contamination, which can occur if chemicals spill or if utensils or equipment become contaminated while in use. Storing chemicals in the fridge or alongside utensils also poses similar risks as they can come into direct contact with food or food preparation surfaces.

The best practice is to store chemicals in their original containers, clearly labeled, and in an area specifically designated for hazardous materials, away from food items and food preparation activities. This method enhances safety for both food handlers and consumers.