Poisonous or Toxic Items Violation
Public Health Reason #08
Poisonous or Toxic Items: Properly stored
Separation of cleaners, sanitizers and other chemicals
from food, equipment and utensils helps ensure that chemical contamination
does not occur. Cleaners, sanitizers and other chemicals must be stored
below and away from all food, food preparation areas, ware washing areas,
clean equipment and utensils, paper good and single service items.
Poisonous or Toxic Items: Properly labeled
The accidental contamination of food and food contact
surfaces with cleaners, sanitizers or other chemicals can cause serious
illness or injury. Distinct labels on chemical containers help ensure that
poisonous or toxic materials are properly stored and used.
Poisonous or Toxic Items: Properly used
Failure to use cleaners, sanitizers, and other chemicals
properly can be very dangerous. Directions listed on container labels must
be followed correctly. Failure to follow stated instructions could result
in injury to workers or customers. Sanitizers must be used at the proper
concentrations: Chlorine 50 ppm, Quaternary Ammonia 200 ppm, and Iodine
12.5 ppm. High levels of sanitizers or soaps can leave harmful residues.