Contamination & AllergensQuestion 54 of 320
How should poisonous or toxic chemicals such as sanitizers and cleaners be stored in a food establishment?
a.Inside food prep sinks
b.Separate from food, utensils, and single-use items, and below or away from them
c.On the same shelf as dry food to save space
d.In unlabeled containers near the cooking line
Explanation
Chemicals must be stored physically separated from food, equipment, utensils, and single-service items, typically in a dedicated area below or away from them, and in clearly labeled original or working containers. Storing them with food, in prep sinks, or in unlabeled containers risks chemical contamination and mistaken use.
Law Reference: FDA Food Code §7-201.11Practice all 320 questions free — no signup required.
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