§ 50-192. Poisonous or toxic materials.

(a)

Materials permitted. There shall be present in food service establishments only those poisonous or toxic materials necessary for maintaining the establishment, cleaning and sanitizing equipment and utensils and controlling insects and rodents. The use of steel wool for cleaning food contact surfaces is prohibited.

(b)

Labeling of materials. Containers of poisonous or toxic materials shall be prominently and distinctly labeled according to law for easy identification of contents.

(c)

Storage of materials.

(1)

Poisonous or toxic materials consist of the following categories:

a.

Insecticides and rodenticides.

b.

Detergents, sanitizers and related cleaning or drying agents.

c.

Caustics, acids, polishes and other chemicals.

(2)

Each of the three categories set forth in subsection (c)(1) of this section shall be stored and physically located separate from each other. All poisonous or toxic materials shall be stored in cabinets or in a similar physically separate place used for no other purpose. To preclude contamination, poisonous or toxic materials shall not be stored above food, food equipment, utensils or single-service articles, except that this does not prohibit the convenient availability of detergents or sanitizers at utensil or dishwashing stations.

(d)

Use of materials.

(1)

Bactericides, cleaning compounds or other compounds intended for use on food contact surfaces shall not be used in a way that leaves a toxic residue on such surfaces or that constitutes a hazard to employees or other persons.

(2)

Poisonous or toxic materials shall not be used in a way that contaminates food, equipment or utensils or in a way that constitutes a hazard to employees or other persons or in a way other than in full compliance with the manufacturer's labeling.

(e)

Personal medications. Personal medications shall not be stored in food storage, preparation or service areas.

(f)

First aid supplies. First aid supplies shall be stored in a way that prevents them from contaminating food and food contact surfaces.

(Code 1970, § 11-108; Ord. No. 80-24, §§ 7.22—7.27, 9-23-80)