True. It is essential to store chemicals separate and away from foods to prevent contamination of edibles with hazardous substances. Storing chemicals near food items can lead to accidental ingestion of toxic materials, resulting in serious health risks.
All chemicals must be properly labeled and stored separate from food, food equipment, and preparation areas. Keep chemicals stored in their original containers and, if transferred to smaller containers or spray bottles, label the new container with the same name.
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 chemical storage to make sure your food and equipment stay safe.
Food should never be stored near chemicals or cleaning supplies.
All chemicals should be stored with consideration to incompatibilities so that if a container breaks, reactive materials do not mix and react violently. Appropriately labelled secondary containment should be used to separate incompatible chemicals.
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.
Raw food must be kept separate from cooked and ready-to-eat food. Raw food may contain bacteria, which causes food poisoning. Cross-contamination happens when cooked or ready-to-eat food contacts raw food. Raw food should always be stored below ready-to-eat or cooked food in refrigerators and display cabinets.
Acids — Important: Segregate acids from chemicals which could generate toxic or flammable gases upon contact (e.g., cyanide salts, metal sulfides, calcium carbide) and reactive metals (e.g., sodium, potassium, magnesium). Store in a ventilated corrosive storage cabinet if possible.
Classes of incompatible chemicals should be segregated from each other during storage, according to hazard class. Use the following general guidelines for hazard class storage. Store inside a noncombustible cabinet, separate from flammable and combustible materials.
Don't pack cleaning items with any food.
“Separate them!” The chemicals in cleaning products can easily leak and contaminate your produce, so make sure to package bleach, sanitizers, and polishes in their own bag.
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.
Many corrosives need to be separated from other incompatible substances to prevent toxic reactions and explosions. Securing cleaning chemicals in a safety cabinet away from food preparation and service areas is a great way to reduce the risk of harm.
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.
Keeping raw and ready-to-eat food separate is essential to prevent harmful bacteria from spreading.
Some chemicals are particularly attractive to children or can be confused as food or drink if they are not stored in their original containers and safely out of reach.
Rather than store chemicals alphabetically, or by carbon number, or by physical state, etc., EHS recommends that you segregate them by DOT hazard class first. The potential hazards of storing incompatible chemicals together, and when an emergency occurs, include: Generation of heat. Possible fires and explosion.
1 – Separate Water-reactive chemicals, Flammable Solids, and Oxidizers into groups. 2 – Identify Corrosive chemicals, separating Acids from Bases. 3 – Separate Toxic and Irritant chemicals from the remaining non-hazardous chemicals.
Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge.
Separate Incompatible Chemicals
This practice prevents dangerous reactions that could lead to fires, explosions or the release of toxic gases. Incompatible materials, when stored together, can react violently with each other, posing severe risks to health, safety and property.
Chemicals such as cleaners and sanitizers should be stored away from food and clean equipment, 3 inches above the floor, and on the shelf above food and utensils to prevent contamination and accidents.
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
Cross-contamination occurs when juices from uncooked foods come in contact with safely cooked foods, or with other raw foods that don't need to be cooked, like fruits and vegetables. The juices from some raw foods, like meats and seafood, can contain harmful bacteria that could make you and your family sick.