ServSafe requires that chemicals always be stored separately from food, in a designated storage area, and never on shelves above food or food-contact surfaces. These rules exist to prevent chemical contamination, which is one of the three main categories of food contamination covered on the ServSafe exam. The details matter, so here’s what you need to know about each requirement.
Keep Chemicals Completely Separate From Food
The most fundamental rule is simple: never store chemicals near food. This includes cleaning supplies, sanitizers, degreasers, and pest control products. Chemicals belong in their own designated storage area, physically separated from any place where food is stored, prepared, or served. Even cleaning equipment like mops and buckets should be kept away from food areas, since dirty equipment can introduce contaminants.
If space limitations force you to use the same shelving unit for both chemicals and food (which should be avoided when possible), chemicals must always go on a shelf below food, never above it. The logic is straightforward: if a chemical container leaks or spills from an upper shelf, it can drip onto food, utensils, or prep surfaces below. Storing chemicals on the bottom shelf eliminates that risk.
Label Every Container
All chemical containers need labels that identify what’s inside and communicate the hazards. Original manufacturer containers already come labeled, so the real issue is secondary containers, meaning any spray bottle, bucket, or smaller container you transfer a chemical into for daily use.
Every secondary container must have at minimum the product name and information about its hazards. This can be words, pictures, symbols, or a combination. You don’t need to include the manufacturer’s address or full hazard statements on a secondary label, but employees must have immediate access to more detailed hazard information, typically through Safety Data Sheets kept in the work area. The key word is “immediate.” If someone needs to know more about a chemical, they shouldn’t have to leave the area or unlock an office to find it.
An unlabeled spray bottle under a prep sink is one of the most common violations in foodservice. If a container isn’t labeled, someone could easily mistake a cleaning solution for a food ingredient, or not know what they’ve been exposed to in a spill.
Safety Data Sheets Must Be Accessible
Every hazardous chemical in your facility needs a corresponding Safety Data Sheet. These documents detail exactly what’s in the product, what health risks it poses, and how to handle emergencies like skin contact or spills. OSHA requires that SDSs be readily accessible to employees during their shifts, without leaving their work area.
You can keep SDSs in a physical binder near the storage area or on a computer, as long as access is truly immediate. If you go the digital route, you also need a backup plan for power outages or system failures. Many operations designate one person to be responsible for collecting and maintaining SDSs, and for contacting manufacturers when a sheet is missing.
Use Chemicals Only as the Label Directs
ServSafe emphasizes that chemicals should be used exactly according to manufacturer instructions. That means following the specified dilution ratios, application methods, and contact times. Using a higher concentration than directed doesn’t make a sanitizer work better; it creates a contamination risk. The same principle applies to disposal. Empty containers and leftover chemicals should be disposed of according to the label instructions and any local regulations, never poured down a food prep sink or tossed into standard waste if the label says otherwise.
Pest Control Products Have Extra Rules
Pesticides and rodent control chemicals carry additional requirements. In most foodservice operations, pest control should be handled by a licensed pest control operator rather than staff. If any pesticides are stored on-site, they need to be kept in their original labeled containers, in a locked area separate from all other chemicals and far from any food. Local fire codes and zoning ordinances often impose stricter storage limits than federal guidelines, so check with your local health department or fire department for the rules at your specific location.
What to Do if a Chemical Spill Happens
If a chemical contacts someone’s skin, the standard response is to immediately flush the affected area with large amounts of water. For skin contact with solid chemicals, brush off the material first, then flush with water. If the chemical soaks through clothing, remove the clothing right away and continue flushing. Eye contact calls for immediate irrigation with water for at least 15 minutes, lifting the eyelids periodically to ensure thorough rinsing.
Facilities that use hazardous chemicals should have an eyewash station accessible within a few seconds of the storage or use area. Knowing where it is before an accident happens is the part that actually matters. Any food that may have been contaminated during a chemical spill must be thrown out immediately, with no exceptions.