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by: Melissa Lehman and Emilee Weisgerber
http://www.foodservicewarehouse.com/education/product-safety-public-health/hazardous-chemicals-and-restaurant-safety-/c28182.aspx
http://www.redcross.org/prepare/disaster/poisoning
Skin Irritation: Some Soaps and detergents used to clean some types of cooking supplies and equipment can cause irritation of the skin and eyes.
Infections: If you have broken or cracked dry skin, you can get infections from certain chemicals getting into the cuts.
Burns: Stoves, drains, and some grill cleaners can cause burns to your skin and eyes.
Respiratory Harm: Some chemicals such as; Chlorine and Ammonia can cause irritation to your eyes and skin and can kill you especially if they re mixed.
*If you suspect poisoning you should contact; 1-800-222-1222 right away.
* Keep all chemicals locked up and out of sight.
*Keep chemicals in the same containers they came in.
* If someone gets poisoned, find the chemical they got the poisoning from and call the Chemical Poison control Center. Follow what they tell you do.
* Do Not give the infected person anything to eat or drink unless told so by the Control Center.
*Use Personal Protective Equipment (PPE): Wear dish washing gloves or splash aprons to protect hands and body from chemicals.
*Read Labels: Learn how you are suppose to handle certain chemicals and how to mix certain ones equally and safely.
*Label bottles: To help people know which you can mix and which you shouldn't. Also what type it is.
*Use eco-friendly cleansers: It's safer for you, employees and the environment.
*Store in a safe secure place: You should store Liquid cleaners on bottoms shelves to avoid spills, but put a lock on the cabinet to keep children out.