Chemical hazards

The most common chemical hazard in a kitchen is the inappropriate use of cleaning chemicals. Cleaning chemicals that are not used appropriately – for example, incorrect dilution or leaving chemicals on surfaces for too long – can present a significant risk of cross-contamination. No cleaning chemicals must be stored in the same room as food, including tins, cans, and packets of food. Cleaning chemicals must never be transferred to unmarked containers and chemicals must only be used as per the manufacturers' instructions.