How should poisonous or toxic chemicals such as sanitizers and cleaners be stored in a food establishment?

解析

Poisonous or toxic materials must be physically separated from food, equipment, utensils, linens, and single-service items, normally in a dedicated area located below or away from them, and held in the original labeled container or a working container marked with the common name (FDA Food Code §7-201.11). A prep sink is a food-contact area, so chemicals stored in it can contaminate food and produce being washed. Sharing the dry-storage shelf with the flour, the sugar, and the spices puts a chemical directly above or beside food. Unlabeled working containers near the cooking line invite a cook to grab the wrong bottle.