Food Safety Level 2 (VTQ)

58 videos, 3 hours and 2 minutes

Course Content

Storage and hazards of chemicals near food

Video 17 of 58
2 min 35 sec
English
English
Want to watch this video? Sign up for the course or enter your email below to watch one free video.

Unlock This Video Now for FREE

This video is normally available to paying customers.
You may unlock this video for FREE. Enter your email address for instant access AND to receive ongoing updates and special discounts related to this topic.

Chemical Safety in Food Areas

Understanding Chemical Risks

Overview: Chemicals pose a risk of food contamination if not handled and stored properly.

Chemicals Found in Kitchens

  • Bleach
  • Dishwasher cleaner
  • Washing up liquid
  • Pest control chemicals or bait stations
  • Soaps
  • Oven cleaner
  • Floor cleaners

Precautions to Take

When handling chemicals in food areas, take the following precautions:

  • Proper Storage: Store chemicals in correctly labelled containers and keep them away from food storage and preparation areas.
  • Avoid Contamination: Ensure chemicals are not stored in empty food containers to prevent accidental ingestion.
  • Use of PPE: Wear appropriate personal protective equipment when handling chemicals.
  • Correct Disposal: Dispose of chemicals and cleaning equipment properly.
  • Follow Instructions: Adhere to the manufacturer's instructions for using chemicals.
  • Separate Transport: Transport cleaning chemicals separately from food.
  • Secure Storage: Keep chemical storage areas locked.
  • Prevent Mixing: Ensure pest control products do not mix near food.

Risks and Hazards

The risks associated with chemicals in food areas include:

  • Contamination of foods
  • Tainting of foods by fumes and smells
  • Dangers to staff working with or near chemicals
  • Accidental mixing of chemicals leading to harmful substances or fumes
  • Hazards from dust or spray mist during chemical use
  • Contamination from cleaning materials

Reducing Risks

To mitigate risks and hazards, follow these guidelines:

  • Proper Training: Ensure staff receive correct training and supervision.
  • Alert Supervisors: Report suspected chemical contamination to a supervisor and halt food production if necessary.
  • Approved Suppliers: Purchase food and supplies from approved suppliers.
  • Safe Handling: Cover or store food away during cleaning activities.
  • Correct Labelling: Label chemicals appropriately and avoid using food containers for chemical storage.
  • Food Grade Containers: Use only food grade storage containers.