How should chemicals be stored relative to food and food-contact surfaces?

• A. In a separate, secure area away from food, clearly labeled
• B. In the same room as food prep, with labeling
• C. On a shelf near the dishwashing area
• D. In a locked cabinet in the office area

Answer: (D)

Chemicals must be kept away from food and food-contact surfaces, with access controlled to prevent spills, contamination, or exposure. Storing them in a locked cabinet in a designated area like the office provides both separation from food prep areas and restricted access, which reduces the risk of mishandling or tampering. The other arrangements either place chemicals too close to food or don’t ensure secure, monitored storage, increasing the chance of contamination or accidents.