4-3. Food Protection and Storage, Continued
Make sure that only the following poisonous and toxic materials are present in
any area that you use in connection with food service facilities:
Those that normally are required to maintain the facility in a sanitary
Those that normally are required to sanitize equipment and utensils.
Label all containers of poisonous and toxic materials, including insecticides and
rodenticides, prominently and distinctively. Such labeling allows easy content
identification. You may keep and use Insecticide, Aerosol, Pyrenthrin or
facility. However, DO NOT keep or use any other insecticides or rodenticides in
a dining facility unless you have the approval of the IMA.
In any dining facility, keep on hand or use only the sanitizers, detergents,
insecticides, rodenticides, and other toxic chemicals that are listed in USDA
Publication No. 1373 (current edition). Make sure that sanitizers, insecticides,
and rodenticides display a U.S. Environmental Agency (EPA) registration
number on the label.
Label containers of poisonous or toxic materials prominently and distinctively
for an easy identification of their contents. Keep these poisonous or toxic
materials in their original containers. However, you may break down the
following items into smaller, distinctly labeled containers:
Related cleaning or drying agents.
When poisonous and toxic materials are used, segregate them from food
products. Store them in locked and labeled cabinets. DO NOT store sanitizing
and cleaning compounds in the same cabinet or area of the room in which you
store insecticides, rodenticides, or other poisonous materials.
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