Safe use and handing of dangerous substances(F&B)

Cleaning materials and other dangerous substances should be used according to the manufactures Guidelines.All materials should be clearly labeled and stored in a locked area separate from food items.

All chemicals that we used were correctly labeled that were Sanitiser and multi-purpose.The were also in the correct container(Spray bottles)

I have learned that every chemical that you use ,you must first know how to use it and when as well.one must also know the effect of the chemicals that there use.I also learned that before you wipe off sanitiser of the area you spray i must be there for at least 60 seconds.

It was interesting evaluating the Bra ,Coffee station,Restaurant and the scullery.I have learned to evaluate a place and after that make the place right or clean t.