Chemical Storage
Storage and use of chemical (poisonous or toxic materials) in food establishments
What is considered a chemical (poisonous or toxic material)?
Poisonous or toxic materials include:
- Insecticides, rodenticides;
- Detergents, sanitizers or related cleaning or drying agents;
- Caustics, acids, polishes, and
- other chemicals. This includes items such as medications, first-aid supplies, and personal hygiene products which may cause allergic or adverse reactions in certain individuals. Sanitizers (too high concentrations), cleaners for food equipment (stainless steel cleaners, glass cleaners, etc.), or equipment lubricants (non-food grade oils) can cause health problems if not properly stored and used.
Storage of chemicals
The only poisonous and toxic materials which may be stored in a food establishment are those used for cleaning and sanitizing, maintaining the establishment, or controlling pests. This does not pertain to poisonous or toxic materials sold as part of a retail business, such as a grocery or convenience operation.
All toxic or poisonous materials must be stored physically separate of or below food and equipment storage and handling areas. In addition, each of the above listed categories of poisonous or toxic materials should be stored separate of each other to prevent hazardous reactions which may occur when they come into contact with each other.
Use of chemicals
To prevent accidental contamination of food and equipment and protect employees and customers, precautionary measures such as the following must be taken when using chemicals:
- Chemicals used in a food establishment must be approved by the FDA or USDA for use in a commercial food establishment. This is especially important for materials used on food-contact surfaces or for pest control.
- Always use chemicals according to the manufacturer’s directions. In addition, follow the personal safety instructions (safety glasses, gloves, etc.) given on the label.
- Only use chemicals on equipment and in areas they are appropriate and approved for use. For instance, some stainless steel cleaners are not approved for use on food contact surfaces without rinsing off. In addition, many lubricants are not food-grade and should not be used on certain parts of food equipment or surfaces.
- All chemical containers, including bulk containers and spray bottles, must be labeled clearly with the common name of the contents.
- Food and supplies must be covered or removed when chemicals are used overhead or if over-spray is likely. This includes activities such as cleaning ceiling tiles, applying pest control products, cleaning sneeze guards (salad bars, buffet lines, etc.), cleaning tables in customer areas while food service is occurring, as well as many other situations where extra caution is needed.
