Texas Food Managers Certification Practice Exam

Where should chemicals be stored in a food facility?

1. Under the handwashing sink

2. On a shelf near the dishwasher

3. In an area away from the kitchen

4. In the area with linens and utensils

The correct answer is: In an area away from the kitchen

Storing chemicals in an area away from the kitchen is essential for ensuring food safety and preventing contamination. Chemicals, including cleaning supplies and sanitizers, can be hazardous if they come into contact with food or food preparation surfaces. Keeping them separate from food handling areas minimizes the risk of accidental spills, leaks, or improper handling that could lead to foodborne illness or chemical contamination. Additionally, having a designated storage area for chemicals helps staff easily identify where these items are located, promotes good organizational practices, and ensures that everyone is aware of the potential hazards associated with these substances. Following regulations and best practices for chemical storage is crucial in a food facility to maintain a safe and hygienic environment.