How should chemicals be stored in a food facility to avoid chemical contamination?

• A. Separately from food, in original containers with labeled contents, on dedicated shelving.
• B. Mixed with food in labeled containers.
• C. On the floor behind the prep area.
• D. In unlabeled containers on any shelf.

Answer: (A)

Chemicals must be kept away from any food or food-contact surfaces, stored in their original containers with the label intact and contents clearly identified, and placed on dedicated shelving. This setup minimizes the risk that a spill, drips, or fumes will reach food, and it helps workers quickly recognize what each container holds and how to handle it safely. Keeping chemicals on dedicated shelves also prevents them from mixing with other products, which could cause dangerous reactions or accidental contamination.

Mixing chemicals with food or placing unlabeled, open, or floor-stored containers creates obvious contamination hazards and makes it impossible to know what is in a container or how to use it safely.