Store chemicals away from food storage and contact areas. Chemicals can easily get into food or spill onto food-contact surfaces if they are stored incorrectly. A separate area should be used for
General Storage Requirements
Hazardous chemicals must be stored below eye level. Do not store chemicals on the floor, window ledges, or balconies. Keep containers closed unless you are dispensing a chemical or adding to the container. Use rated storage cabinets or safety cans whenever possible—required for >10 gal.
Store chemicals in the original containers (labeled with instructions and common name) in designated areas separate from food, equipment, linens, and utensils. Space chemicals apart from other items or partition them from other items, and always keep them under food, equipment, utensils, linens, etc., never above.
Ensure that the chemicals are clearly labelled and stored away from food. Store chemicals out of reach of children. Leave the original labelling on each container.
Keep storage areas free from clutter, explosives, and flammable conditions. Prevent chemical storage conditions that may encourage rats or pests. Place stored materials at least six feet from hoistways and at least 10 feet from exterior walls. Separate chemicals that cannot be stored together.
Explanation: The appropriate place to store chemicals in a kitchen is c) In a locked storage area away from food. Storing chemicals under the sink or on the countertop next to the cutting board can pose safety risks, especially if they are accessible to children or pets.
Corral all-purpose cleaners in a caddy or storage basket. Stock products in a kitchen pull-out drawer. (But only if you don't keep foodstuffs here, too.) Install a lazy Susan under your sink to make it easier to reach cleaners.
Among the options A) Labeling containers clearly, B) Storing chemicals in unmarked containers, C) Keeping chemicals in a well-ventilated area, and D) Using appropriate storage containers and cabinets, the one that is NOT a guideline for storage is B) Storing chemicals in unmarked containers.
Separate buildings should also be considered for chemicals that can react with water or air, or require specialised fire-fighting systems. External storage tanks are used for storing large quantities of hazardous chemicals. One of the most common examples is petrol storage tanks for refilling vehicles at a work site.
Store all chemicals in a designated secured area away from food and food contact surfaces using spacing or partitioning. 5. Limit access to chemicals by use of locks, seals, or key cards.
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.
Safe storage of chemicals can be achieved by arranging the materials to provide separation based on their chemical properties. This requires planning and will involve, an inventory list, accurate labelling, an appreciation of chemical incompatibilities and a range of suitable containers and storage facilities.
Fundamentals of Hazardous Chemical Storage
OSHA safety standards require all employers to keep storage areas free of hazards, debris, clutter, and other materials that could lead to fire. Furthermore, OSHA recommends placing all hazardous materials at least 10 feet from exterior walls.
Safely storing chemicals
Store all hazardous materials in containers, cabinets, or on shelving compatible with the associated hazard or material. Segregate chemicals by hazard class (flammable liquids, organic acids, oxidizers). Chemicals that belong in the same hazard class may be stored alphabetically.
Don't mix chemicals together unless you know it is safe to do so, as this can create dangerous reactions. Don't eat, drink or smoke near chemicals. Don't handle chemicals without the proper training or PPE.
STEP 1. Identify the substances you are using. The first step in storing hazardous chemicals safely is to correctly identify each substance you have onsite. This step is crucial as identifying the chemicals you're carrying will provide you with the knowledge to understand their properties and hazards.
Chlorine, ammonia and iodine are the three chemicals commonly used in commercial kitchens for cleaning and sanitization practices. Unfortunately, these chemicals can cause serious harm to employees. Chemical burns and skin irritations are the most prevalent adverse reactions to these substances.
Botulinum toxin, a poison produced by Clostridium botulinum bacteria, is the most toxic naturally occurring substance on Earth, blocking nerve signals to muscles to cause death by paralysis.
For example, acetic acid and ammonium hydroxide both start with “A” but are incompatible with each other, and should not be stored together.
Don't touch chemicals with bare hands. Wear protective gloves. Dangerous substances can easily enter the body through the skin while touching chemicals with bare hands, and would be injurious to health. If the chemical is corrosive, the hands will suffer from chemical burn.