When pouring sanitizer from its original container into a spray bottle, the spray bottle must be labeled with the

What is a Secondary Container?

When you transfer a chemical from its original container to another container, the container you transfer it into is called a "secondary container."

When Do Secondary Containers Have to Be Labeled?

Except for a few cases, secondary containers must be labeled. IF IN DOUBT, LABEL IT!

One common case where you do not have to label a secondary container is if the container is portable and will be used immediately by the person who transferred the chemical into that container.

For example, if you pour a concentrated disinfectant into a bucket and dilute it with water, and then immediately use it (or pour it into smaller spray bottles to be used later in the day), that mixing bucket does not have to be labeled (but the spray bottles do). Another example is turpentine in a glass jar for cleaning brushes: IF you are going to use it immediately and it will stay under your control, you don't have to label it (although writing "turpentine" on there would be a good idea). But if you are going to use it day after day until it is too dirty to re-use, then it does have to be labeled.

By the way, don't spend a lot of money on labeling the bottles. In the next year or so, OSHA may revamp the whole system of MSDSs and labeling!

What Information Must Appear on the Label?

OSHA says you have to put the PRODUCT NAME, the HAZARDOUS CHEMICALS it contains, and words or pictures that show the KEY HAZARDS (e.g. inhalation hazard, ingestion hazard, skin absorption hazard, skin irritant, eye corrosion hazard, etc). This information can be found on the chemical's original container, or on the MSDS.

Here's an example of an all-text label you could put a spray bottle of Quat-X (a quaternary ammonium disinfectant used in many places at ASU):

QUAT-X 700 GERMICIDE SPRAY
Diluted to 0.5 oz Quat per gal water [or whatever dilution rate you use]
KEEP OUT OF REACH OF CHILDREN
EYE HAZARD - Do Not Spray in Eyes.
SKIN HAZARD - Avoid Prolonged Skin Contact.
DO NOT DRINK
Contains:

• Didecylwhatever ammoniumchloride [no need to list the percents]
• Butylnoodle quaternary ammonium stuffate
• And the other "hazardous ingredients" listed on the label [list them all and spell exactly as they do]

Where in OSHA does it Require All This?

The OSHA citation is 29 CFR 1910.1200(f). Except for some exceptions that will rarely apply at ASU, "the employer shall ensure that each container of hazardous chemicals in the workplace is labeled, tagged or marked with the following information:

1. Identity of the hazardous chemical(s) contained therein; and,
2. Appropriate hazard warnings, or alternatively, words, pictures, symbols, or combination thereof, which provide at least general information regarding the hazards of the chemicals, and which, in conjunction with the other information immediately available to employees under the hazard communication program, will provide employees with the specific information regarding the physical and health hazards of the hazardous chemical."

For Further Questions

Contact the Industrial Hygiene Manager.

Empower Employees Through Food Safety Training

Chemicals such as cleaning agents and sanitizers help keep your establishment clean and safe. However, they can harm your employees and customers if they are not used or stored properly. This training will help your employees understand how dangerous chemical hazards are and how to prevent them. If chemical contamination occurs, your employees will know how to handle the situation.

Learning Objectives

You may choose to read these learning objectives with your employees as a part of the stand-up training.

After this training, employees will be able to:

• Use and store chemicals safely
• Properly dispose of used or spilled chemicals
• Recognize a chemical hazard and know how to fix it

The Facts

You may choose to read these facts with your employees as a part of the stand-up training.

• Never use chemicals around food. Store them in a place away from food, such as in a utility closet.
• Chemical containers, including spray bottles, should be clearly labeled.
• Always discard chemicals according to the manufacturer’s instructions.
• If a chemical spills, it could react with unknown compounds on the surface where it has spilled. Because it’s not always clear what it has reacted with, spilled chemicals should never be put back in the original container. Instead, discard the chemicals according to the manufacturer’s instructions.
• Never mix chemicals unless following the manufacturer’s instructions. Mixing them could cause a dangerous chemical reaction.
• Chemical pesticides may leave a residue on the outside of fruits and vegetables. Wash all fruits and vegetables to ensure chemicals and other hazards are removed.
• If you think that food has been contaminated with a chemical, discard the food immediately.

Training Activities

Choose the activities that will be most beneficial for your employees. Modify them as needed to fit the training needs of your establishment.

Using Chemicals for Cleaning and Sanitizing

Watch: Using and Storing Chemicals video

Discuss: How are chemicals handled in our establishment?

Review: If you have a cleaning schedule, take some time to review it together. If you do not have a cleaning schedule, begin to create one together. As you go, determine if there are conditions that could create a chemical hazard—for example, if someone cleans and sanitizes kitchen equipment while food is present. Correct any existing or potential chemical hazards.

Chemical Inventory

Demonstrate: Show your employees where chemicals should be stored to prevent cross-contamination.

Observe: Ask your employees to examine the chemical containers. If you find any unlabeled chemicals, show your employees how to properly dispose of them and explain how the bottles should be labeled.

Explain: If your employees are unfamiliar with a chemical, briefly explain what the chemical is used for.

Display (optional): Hang up the Use Chemicals Safely poster to remind food handlers of the principles they’ve just learned.

Following Up

Observe your employees when they use, mix, or store chemicals and wash fruits or vegetables. Give praise when you see them using or storing chemicals properly. Provide feedback and correct any actions that could be harmful.

Make sure your shift managers and supervisors can answer questions that other employees may have about handling chemicals. Encourage employees to ask questions when they need help instead of guessing at the right answer.

As needed, review this training with your employees.

Training Resources

• The Using and Storing Chemicals video covers basic guidelines that will help your employees prevent chemical hazards. View the Spanish version of this video: Uso y Almacenamiento de Productos Químicos.
• Hang the Use Chemicals Safely poster near where you store chemicals, or another place where your employees will see it often.

Did you use this stand-up training in your establishment? We’d love to get your feedback! Take a minute to do our feedback survey.

— Alyssa Erickson

What must the food worker include on each spray bottle quizlet?

Which of these operations is never allowed to hold TCS food without?

Which action could contaminate food at self service area?

Which item is stored correctly in the cooler?