Pests & FacilitiesQuestion 136 of 240
How must toxic chemicals such as sanitizer, degreaser, and pesticide be stored in a food establishment?
a.On a shelf above the prep line for easy reach
b.In unlabeled bottles to save space
c.Mixed together in one large bucket
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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