where should sanitizing chemicals be stored in a food establishment

Sanitizing chemicals in a food establishment should be stored in a designated area that is separate from food and food preparation zones. Ideally, they are kept in their original, clearly labeled containers, tightly sealed to prevent leakage, and stored on shelves in a utility or chemical storage closet away from food storage and preparation areas. The storage area should be cool, dry, well-ventilated, and preferably at ground level to avoid spills and contamination risks. Chemicals should never be stored in or near the kitchen, food prep areas, or food storage to prevent accidental contamination and health hazards. Separation of chemicals from food and food-contact surfaces is essential for safety and to comply with food safety regulations.