To promote food safety, how should chemicals be stored?

Storing chemicals in a secure location is critical for food safety due to the potential hazards posed by these substances. Chemicals, including cleaning agents and sanitizers, can be harmful if ingested, inhaled, or if they come into contact with food. By keeping them in a secure area, it reduces the risk of accidental exposure to employees or contamination of food products.

A secure storage area is usually also locked or restricted to authorized personnel, further minimizing the chances of unsafe access. This is essential in preventing accidents and ensuring that only trained staff handle these substances.

In contrast, storing chemicals in accessible areas for all staff, near food prep areas, or in the main storage area can lead to increased risks of cross-contamination, accidents, or misuse, which would compromise food safety standards.