Food workers should prevent chemical hazards by keeping all chemicals completely separate from food, following label and safety instructions, and using, storing, and disposing of chemicals in a way that avoids any chance of them touching food, equipment, or food-contact surfaces.

Key actions to prevent chemical hazards

  • Store cleaning products, pesticides, and other chemicals in designated areas away from food, dishes, equipment, and preparation surfaces.
  • Clearly label all chemical containers and never put chemicals into food or drink containers.
  • Never use food containers (like sauce bottles, buckets, or ingredient tubs) to store chemicals.
  • Keep chemicals off prep benches whenever food, utensils, or ingredients are present.
  • Follow manufacturer instructions and safety data sheets (SDS) for mixing, diluting, and using chemicals; never mix chemicals unless specifically allowed (for example, never mix chlorine and ammonia).
  • Use only food-safe cleaning and sanitizing chemicals that are approved for use in food environments.
  • Rinse and sanitize surfaces correctly after using cleaning chemicals, following contact times and rinse instructions so no residue remains on food-contact areas.
  • Clean up chemical spills immediately using proper spill procedures and keep people and food away from the area until it is safe.
  • Keep chemical storage areas clean, organized, and away from heat, direct sunlight, and water sources that could cause leaks or reactions.
  • Make sure all staff receive food safety training that covers chemical hazards, correct storage, safe use, and what to do if contamination occurs.

Quick Scoop: core rule for workers

For a quick memory hook:

“If food is out, chemicals are out of the way.”

That means:

  • No spraying, pouring, or mixing chemicals while food is exposed.
  • Always move food and utensils away before cleaning, then clean, rinse, sanitize, and let surfaces air dry before bringing food back.

If chemical contamination is suspected

  • Stop using the affected food immediately and discard it; never try to “save” contaminated food.
  • Remove and clean or discard any affected utensils and equipment.
  • Inform a supervisor or manager right away and document what happened so procedures can be improved and staff retrained if needed.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.