Separation of cleaners, sanitizers, and other chemicals from food, equipment, and utensils helps to ensure that chemical contamination does not occur. Cleaners, sanitizers, and other chemicals must be stored below and away from all food, food preparation areas, ware-washing areas, clean equipment and utensils, paper goods, and single-service items.
B. Poisonous or Toxic Items: Properly Labeled
The accidental contamination of food and food contact surfaces with cleaners, sanitizers, or other chemicals can cause serious illness or injury. Distinct labels on chemical containers helps to ensure that poisonous or toxic materials are properly stored and used.
C. Poisonous or Toxic Items: Properly Used
Failure to use cleaners, sanitizers, and other chemicals properly can be very dangerous. Directions listed on container labels must be followed correctly. Failure to follow stated instructions could result in injury to workers or customers. Sanitizers must be used at the proper concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine 12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.