Facilities, Cleaning & PestsQuestion 287 of 320
Where should cleaning chemicals and pesticides be stored in a food establishment?
a.In unlabeled spray bottles near the cook line
b.In a designated area separate from and below food, utensils, and single-use items
c.Inside the walk-in cooler with the produce
d.On a shelf directly above the prep table for quick access
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 ideally below them so they cannot spill or drip onto food. Storing chemicals above or among food invites contamination. Working containers must also be clearly labeled with the product's common name.
Law Reference: FDA Food Code §7-201.11Practice all 320 questions free — no signup required.
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