How should chemicals be stored in a food facility?

• A. Next to food and utensils.
• B. In unlabeled containers on shelves.
• C. On the floor near the prep area.
• D. Away from food and utensils, in labeled, secure containers, and off the floor.

Answer: (D)

Keeping chemicals separate from food, food-contact surfaces, and utensils is essential to prevent contamination and injuries. The best practice is to store chemicals in labeled, secure containers and keep them off the floor in a designated area away from food and prep zones. Labeling helps you identify the contents and any hazards, so you and others handle them safely. Secure containers prevent leaks, spills, and accidental exposure, while keeping them off the floor reduces the risk of contamination, makes cleaning easier, and helps with pest control. Storing chemicals away from food and utensils also minimizes the chance of splashes or fumes reaching food or surfaces that will contact food. Storing chemicals next to food, in unlabeled containers, or on the floor near the prep area creates clear pathways for cross-contact, misidentification, and spills, increasing risk to both staff and diners.