Subject: Storage and Usage of Hazardous Chemicals

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

All employees must:

• Always use recommended safety equipment, such as gloves, goggles, aprons, etc.
• Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on the chemical containers in the MSDS/MDS.
• Label and date all poisonous or toxic chemicals with the common name of the substance.
• Store all chemicals in a designated secured area away from food and food contact surfaces.
• Limit access to chemicals by use of locks, seals, or key cards.
• Maintain an inventory of chemicals.
• Store only chemicals that are necessary to the operation and maintenance of the building.
• Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State or local health department.
• Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch of sanitizer is mixed.
• Do not use chemical containers for storing food or water.
• Label and store first aid supplies in a container that is located away from food or food contact surfaces.
• Label and store medicines for employee use in a designated area and away from food contact surfaces. Do not store medicines in food storage areas.
• Store refrigerated medicines in a covered, leak proof container where they are not accessible to children and cannot contaminate food.
• Refer to SOP - Cross Contamination Prevention, and SOP - Process and Controls for Food Storage and Receiving.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate hazardous chemical storage practices for employees.
• Team leaders will visually observe that chemicals are being stored, labeled, and used properly during all hours of operation.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who improperly or inadequately using or storing chemicals.
• Label and properly store any misplaced or unlabeled chemicals.
• Team leaders must notify Director of any chemical storage or usage issues that can't be solved through training and counseling.
• Discard all potentially contaminated foods.

What records will be kept?

• Completed training checklist.
• Chemical inventory sheet.

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 6/6/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Document available here - 4.1 Storage and Usage of Hazardous Chemicals