Pests & FacilitiesQuestion 136 of 240
How must toxic chemicals such as sanitizer, degreaser, and pesticide be stored in a food establishment?
a.Mixed together in one large bucket
b.On a shelf above the prep line for easy reach
c.In unlabeled bottles to save space
d.In their labeled original containers, in a designated area separate from and below food and food-contact items
Explanation
Toxic chemicals must be kept in labeled original containers and stored in a designated area that is separate from and below food, utensils, and food-contact surfaces. Storing them above food, in unlabeled bottles, or mixed together risks chemical contamination and dangerous reactions. Proper labeling and separation prevent poisonings.
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Related questions on this topic
- In a high-temperature dish machine, the final sanitizing rinse must reach a minimum temperature of about:
- How often must food-contact surfaces used with TCS food be cleaned and sanitized during continuous use?
- A self-service salad bar is set up in the dining room. What equipment is required to protect the food from customer contamination?
- What must a food establishment provide at its handwashing sinks?
- During service, the only handwashing sink in the kitchen is blocked by stacked boxes and has no soap. Why is this a serious violation?
- Why must a food establishment maintain adequate lighting and ventilation?
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