Where should cleaning chemicals and pesticides be stored in a food establishment?

解析

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.