In order to keep kitchens and food businesses clean and operational, many types of cleaning chemicals are necessary. ServSafe food managers should take extra care with all chemical storage to prevent any kind of accidental contamination. How and where chemical supplies are stored can lead to poisoning of guests, if not done properly.
How ServSafe Food Managers Should Store Chemical Cleaning Supplies
If cleaning chemicals end up in your food product it can cause stomach illness, potential liver and kidney damage and possibly death. It’s essential for ServSafe food managers to train their staff to be careful during use and storage of these types of items. ServSafe food managers should store cleaning and chemical products:
- In Original Containers
- Tightly Sealed
- Separated from Food Product
- At Ground Level if Possible
Keeping cleaning products in their original containers until they are ready to use will allow all staff to know exactly what is inside. Many chemicals, such as dish machine liquids, are usable in their original containers. It is necessary for some liquids such as glass cleaner to be transferred into a spray bottle or other container. Make sure these other containers are clearly labeled and never used for food product.
Keeping containers tightly sealed prevents leakage that may make its way onto employee’s hands, clothes or other parts of their body or uniform. When uniforms or hands are soiled or unwashed, they could make their way into food during preparation
The best practice ServSafe food managers can enforce with chemical storage is to keep them as far away from food storage areas as possible. In fact, keeping them in a separate area other than the kitchen is ideal. We know that this is not possible in many smaller facilities. But you should set aside space away from any food product in dry storage. Preferably as close to ground level to prevent spillage when handled.
Do you have a defined place for the storage of cleaning products in your kitchen?