Where Should Sanitizing Chemicals Be Stored in a Food Establishment

The most common place to store sanitizing chemicals is in a separate room from the kitchen area. This is not a good idea because chemicals can easily get into the food.

Food storage areas should be kept very clean. They should be washed daily, and the air should be changed frequently.

If your establishment is not large enough to have a dedicated storage room, try storing the chemicals on a shelf near the stove. This allows the chemicals to remain close by while protecting the food from the chemicals.

STEP 1: Understand the Chemistry

Chemicals used to clean surfaces include bleach, hydrogen peroxide, vinegar, and water. All of these work well for cleaning purposes.

Chlorine bleach has been proven to kill bacteria and is effective at killing bacteria found on kitchen surfaces.

Hydrogen peroxide is also effective at killing bacteria and is commonly used to clean hard surfaces.

Vinegar is an acid that is effective at removing odors and sanitizing.

Water is the most basic substance that can be used to clean. It is used to remove stains and dirt.

STEP 2: Measure Your Sanitizer Needs

Measure how much sanitizer you need for your restaurant and use the appropriate amount. If you use too little sanitizer, you won’t effectively sanitize your surface.

If you use too much, you could damage your food or injure your employees.

STEP 3: Find a Safe Place to Store Your Sanitizer

Once you know how much sanitizer you need, find a safe place to store it.

Keep sanitizer away from food and use the highest temperature recommended on the label.

Some manufacturers recommend storing sanitizer in a refrigerator.

If you are using chlorine bleach, keep it in a closed container and keep it out of direct sunlight.