Where should cleaning chemicals and pesticides be stored in a food establishment?
a.In unlabeled spray bottles kept beside the cook line for quick reach
b.In a designated area separate from and below food, utensils, and single-use items
c.Inside the walk-in cooler, on the lowest shelf, next to the fresh produce
d.On a shelf mounted directly above the prep table so the closing crew can reach them
Explanation
Toxic materials such as cleaners and pesticides must be stored in a designated area away from food, equipment, utensils, and single-service items, and below them so nothing can spill or drip down onto food. A low shelf inside the walk-in is still storage among food and is not allowed; a shelf above the prep table puts the drip path straight onto the work surface. Working containers must also be clearly labeled with the product's common name, so unlabeled bottles fail on that count as well.
Law Reference: FDA Food Code §7-201.11Practice all 500 questions free — no signup required.
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