How can food handlers limit their exposure to chemical hazards?

Using chemicals according to the manufacturer’s instructions and wearing personal protective equipment (PPE) is the most effective way for food handlers to limit their exposure to chemical hazards. Following the manufacturer’s guidelines ensures that the chemicals are used safely and effectively, reducing the risk of harmful reactions or ineffective cleaning. Additionally, wearing appropriate PPE—such as gloves, masks, or goggles—provides a physical barrier that protects the handler from direct exposure to potentially harmful substances.

In contrast, avoiding all use of chemicals in the kitchen is not practical, as some chemicals are essential for safe food preparation, cleaning, and sanitation. Utilizing any household products available could expose food handlers to substances that may not be food-safe or suitable for their intended purpose, increasing the risk of contamination or adverse reactions. Diluting chemicals with water can be hazardous if not done according to the manufacturer's specifications, as improper dilution can lead to ineffective cleaning or an increased concentration of harmful substances.