Safe Handling of Chemicals by Food Workers
As a food worker, you must follow the regulations when handling chemical products. First, you must understand the labels of the chemicals. Do you label them with the right names and concentrations? How should you dispose of used chemicals? Here are some tips to follow. If you are unsure, use a poster with a simple explanation of the principles and hazards of chemicals. Display the poster near the chemicals used in your facility.
What must a food worker include on each spray?
There are many ways to prevent the accidental contamination of food with chemicals. For example, workers should store their spray bottles away from food and avoid using products that are scented, which could attract other employees and potentially contaminate the food. Keeping chemicals away from food and in an unobtrusive location are also excellent ways to prevent accidental contamination. In addition, workers should always wash fruits and vegetables before using them. The labeling of spray bottles should also include information regarding how to use the chemical.
It is essential for food workers to label each spray bottle properly. Not only should the worker include the chemical’s common name, but he or she must also include the instructions for handling the chemical in question. Always label the containers to avoid cross-contamination. Keep chemicals in childproof containers. Never transfer chemicals from the spray bottles into the containers for use in the food. For best results, always label spray bottles clearly.
How should a food worker dispose of chemicals?
When using cleaning chemicals, food workers should follow certain guidelines. They must label the spray bottles with the chemical’s name and concentration, store them in a separate place, and never spray them directly onto or in contact with food. Among the approved sanitizer solutions for the food service industry are chlorine (bleach) diluted to 50 to 100 ppm and quaternary ammonia (QUAT, QAC) diluted to the manufacturer’s instructions. In addition, they should also be stored in an approved area away from food, and store the chemical in a separate container.
If you use cleaning chemicals in your kitchen, it is essential that you keep them out of the reach of children. Store the chemicals in a separate area where they are not likely to spill on or near food. It is best to keep chemicals stored at eye-level or below the level of the food preparation areas. You should also label the containers clearly so that children do not get into them. And always remember to wash fruits and vegetables thoroughly before consuming them.
In addition to labeling the containers with the correct hazard class and a clear warning, food workers should follow manufacturer’s instructions when using chemicals in the kitchen. They should use protective clothing and equipment when using chemicals. After using any chemical, it is important to wash hands thoroughly with soap and water to prevent contamination. It is also important to keep chemical containers clean and well ventilated. Lastly, workers should store the containers in a safe cabinet and label them with appropriate Dangerous Goods signage.
