Chemical safety and control are essential in any food service operation, impacting regulatory compliance and customer safety. Proper storage of cleaning and sanitizing agents is mandatory to eliminate the possibility of chemical contamination. Maintaining control over these products ensures the food preparation environment remains safe and reduces the risk of accidental misuse. Establishments must implement a standardized system for chemical management, starting with where these agents are kept when not in use.
The Core Principle of Chemical Separation
The foundational rule for managing sanitizers and other chemicals is the absolute separation of these substances from all food products. This principle includes raw ingredients, clean equipment, utensils, linens, and single-service items. Physical separation prevents the inadvertent transfer of chemical residue, which is a common pathway for cross-contamination.
Chemicals must be stored to prevent them from contaminating any food or food-related surface, typically accomplished through spacing or partitioning. A physical barrier or significant distance must be maintained at all times to mitigate the risk of an accidental spill, drip, or splash. This separation is the primary defense against chemical hazards entering the food chain. The storage area design must ensure that no chemical fumes, drips, or residue can reach areas where food is prepared, held, or served.
Approved Designated Storage Locations
Compliant storage areas are chosen to maximize separation and security. Ideal locations include dedicated utility closets or rooms used exclusively for cleaning supplies and physically separated from food storage and prep areas. Within this designated space, chemicals should be kept on segregated shelving or designated racks.
When utility closets are unavailable, a secure, designated cabinet is an acceptable alternative, provided it is located away from the main food preparation line. All chemical storage, including spray bottles, must be situated low to the ground and never on shelving positioned above food, food-contact surfaces, or clean equipment. Storing chemicals beneath the utility sink is acceptable, provided the area is organized and prevents contact with any warewashing items.
Prohibited Storage Locations
Food workers must know precisely where sanitizer bottles must never be placed, even temporarily. Storing spray bottles on or directly above any food preparation surface creates an immediate hazard, as a leak could lead to direct chemical contamination. Areas near customer dining or dispensing equipment, such as above ice machines or soda fountains, are also prohibited due to the danger of chemical drips entering the product.
Clean silverware, dishes, packaged food, and linens should never be stored adjacent to or near any chemical container. Storing chemicals next to packaged foods is a serious risk, as a worker could mistake a sanitizer bottle for a cooking oil or beverage container. Any location that could expose food or the public to a chemical spill must be avoided, including shelving in dry storage areas that holds bulk food products.
Requirements for Chemical Containers and Labeling
Transferring sanitizing solutions into a spray bottle creates a secondary container, which must meet labeling requirements to ensure worker safety and prevent misuse. Every secondary container must be clearly and permanently labeled with the common name of the chemical, such as “Quat Sanitizer” or “Chlorine Solution.” This immediate identification allows any employee to quickly determine the contents of the bottle, even in an emergency.
Beyond the common name, the label should include information about the chemical’s intended use and any relevant hazard warnings. The manufacturer’s instructions and safety information, typically contained in the Safety Data Sheets (SDS), must be kept accessible to all employees. These documents provide detailed information on safe handling, dilution ratios, and emergency procedures necessary for proper chemical management.
Managing Sanitizers During Active Workspace Use
When a food worker removes a sanitizer spray bottle from its designated storage area for cleaning tasks, the rules shift to a concept known as positive control. This means the worker must keep the bottle in sight and within reach for the entire duration of its use. This prevents another employee from accidentally misusing the bottle or placing it near exposed food.
During the cleaning process, the bottle must be placed on a surface not used for food preparation, or ideally, kept on a dedicated cleaning cart. The worker must ensure the bottle is never set down on a surface holding exposed food or clean utensils. Upon completion of the cleaning task, the worker must immediately return the bottle to its secure, designated storage location, re-establishing separation from the food environment.