List common chemical hazards found in a kitchen and how to prevent them from contaminating foods.

• A. Cleaning agents, solvents, and sanitizers; store separately, label clearly, follow SDS, and prevent splash or contact with foods
• B. Food allergens and pesticides
• C. Glass and metal shards
• D. Bacteria and viruses

Answer: (A)

The main idea is understanding how chemicals used in a kitchen can contaminate food and how to stop that from happening. Cleaning agents, solvents, and sanitizers are common chemical hazards because they can leave residues or splash onto food surfaces if not stored or handled properly. The best prevention is to keep these chemicals completely separate from food, store them in clearly labeled, dedicated containers and cabinets, follow the safety data sheet for proper handling, and take steps to prevent splashes or contact with any foods. This includes using secondary containment for liquids, ensuring containers are closed when not in use, not transferring chemicals to food-grade bottles, and training staff to avoid mixing chemicals near food prep areas.

Other options mix different types of hazards. Food allergens and pesticides include chemicals, but allergens are not a chemical hazard in the same sense as cleaners and sanitizers, and pesticides aren’t always present in everyday kitchen practice in a way that matches the question’s focus. Glass and metal shards are physical hazards, while bacteria and viruses are biological hazards.