Storing cleaning chemicals, sanitisers and pesticides safely and separately so they cannot contaminate food.
Storing cleaning chemicals, sanitisers and pesticides safely and separately so they cannot contaminate food. Chemical storage refers to how a food business keeps cleaning products, sanitisers, degreasers, pesticides and other chemicals so they do not contaminate food, packaging or food contact surfaces. Chemicals are a recognised chemical hazard: if they leak, splash, are spilled or are mistaken for a food ingredient, they can make food unsafe. Proper storage keeps these products separate from food and clearly identifiable. The Food Standards Code requires food businesses to store chemicals so there is no likelihood of them contaminating food or food contact surfaces. This means keeping chemicals away from and preferably below food and packaging, keeping them in their original or clearly labelled containers, and never storing them in containers that once held food or drink, which could lead to someone consuming them by mistake. Australian food businesses store cleaning chemicals and sanitisers in a dedicated area, cupboard or shelf that is separate from food storage, ideally below or well away from food and packaging so nothing can drip or spill onto them. Chemicals are kept in their original containers with intact labels; where products are decanted into spray bottles, those bottles are clearly labelled with the contents so staff never confuse a sanitiser with, say, a cooking liquid. Staff are trained to follow the safety data sheet and label directions, use the correct dilution, and keep lids closed. A critical rule is never to reuse empty food or drink containers to hold chemicals, and never to store food in chemical containers, because unlabelled or mislabelled chemicals are a common cause of accidental chemical contamination. Good chemical storage is a routine inspection point. A cafe used to keep its diluted sanitiser in an old soft-drink bottle under the coffee machine. After a near miss where a new staff member almost grabbed it, the owner switches to properly labelled spray bottles kept on a low shelf in a separate cleaning cupboard, away from cups and food. Clearly labelled and stored apart from food, the chemicals can no longer be mistaken for a drink or splash onto food.
Frequently asked questions
Where should cleaning chemicals be stored in a food business?
In a separate, clearly defined area away from food and packaging, ideally below or well clear of them so they cannot drip or spill onto food. The Code requires storage that gives no likelihood of contaminating food or food contact surfaces.
Can I keep sanitiser in an empty drink bottle?
No. Never store chemicals in containers that once held food or drink. It creates a serious risk of someone drinking them by mistake. Use the original container or a spray bottle clearly labelled with the contents.
Why is chemical storage a food safety issue?
Chemicals are a chemical hazard. If they leak, splash or are mistaken for an ingredient they can make food unsafe. Storing them separately, labelled and secured prevents accidental chemical contamination of food.
Do decanted chemicals need to be labelled?
Yes. Any chemical decanted into a spray bottle or other container should be clearly labelled with its contents so staff can identify it and use it correctly, and so it is not confused with another product or a food item.
Should staff follow the safety data sheet?
Yes. Following the label and safety data sheet for storage, dilution and use helps keep both staff and food safe, ensures the product works as intended, and supports the Code's requirement to prevent chemical contamination.
