Step 1: Protect food and workers from chemicals
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- Cover all food and equipment before you clean.
- All chemicals such as soaps, cleaners, sanitizers, and pesticides must be stored away from food, utensils and food preparation areas.
- Store chemicals below food or food-contact surfaces away in a manner that prevents tipping or spilling.
- Store chemicals in closed containers with easy-to-read labels.
- Rinse cleaning products off when used on food surfaces or in food preparation areas.
- Do not mix cleaning products especially those that contain bleach and ammonia. Dangerous gases can be released and can cause severe lung damage.
- Avoid aerosol sprays that create a fine mist in the air and products with fragrances and dyes.
- Special COVID-19 Resource: Employers Guide to Cleaning and Disinfection in Non-Healthcare Workplaces, American Industrial Hygiene Association, August 2020
Use the Hierarchy of Controls to Prevent Harm from Chemicals
Traditionally, a hierarchy of controls has been used as a means of determining how to implement feasible and effective control solutions for a given workplace hazard. The idea behind this hierarchy is that the control methods at the top of graphic are potentially more effective and protective than those at the bottom.
How can the hierarchy be applied when using cleaning and sanitizing products? Selecting safer products is always the most effective way to prevent harmful exposures. The hierarchy of controls can inform the next best control when eliminating certain products is not feasible. |
- Elimination: Clean windows and other non-food contact surfaces with water and microfiber cloth.
- Substitution: Select least toxic chemical products with logos that say Safer Choice or Design for the Environment
- Engineering: Ventilate the space with outside air by opening doors and windows
- Administrative: Train and communicate the hazards and health risks to workers
- Personal Protective Equipment (PPE): Wear personal protective equipment like gloves and safety glasses