how should chemicals be stored in food premises?

Chemicals in food premises should be stored following strict safety and hygiene guidelines to prevent contamination and ensure safety. They must be kept in clearly labeled containers, segregated from food products, and stored in designated secure areas away from food preparation and storage zones. These storage areas should be cool, dry, well-ventilated, and secure from unauthorized access. Chemicals should never be stored near food or food- contact surfaces to avoid the risk of spills or contamination. It is also important to keep safety data sheets accessible and to provide staff training on the correct handling, use, and storage of chemicals. Additionally, chemicals that are incompatible should be stored separately, and poisonous or toxic materials must be distinctly labeled and stored in dedicated cabinets that are not used for any other purpose, and never above food or food equipment. These practices comply with food safety regulations and help in maintaining a safe environment for both staff and customers in food businesses.