.13 Food Protection from Poisonous or Toxic Materials.

The person-in-charge shall ensure that:

A. Except for packaged poisonous or toxic products offered in their unopened original containers for retail sale, only poisonous or toxic materials needed to maintain sanitary conditions and to sanitize equipment and utensils are located in a food or food utensil area;

B. A container of a poisonous or toxic material is:

(1) Kept in the original bulk container before use;

(2) Prominently and distinctively marked or labeled for easy identification; and

(3) Used according to the manufacturer's directions;

C. When not in use, poisonous or toxic materials are stored in a:

(1) Cabinet used for no other purpose; or

(2) Room not used for food storage, food preparation, or equipment and utensil washing or storage;

D. A bactericide, cleaning compound, or other compound intended for use on food-contact surfaces is not:

(1) Stored in the same cabinet with an insecticide, rodenticide, or other poisonous or toxic material; or

(2) Used or stored in a way that will leave a toxic residue on food-contact surfaces;

E. A poisonous or toxic material is not used or stored in a way that will:

(1) Contaminate:

(a) Food; or

(b) Food equipment; or

(2) Constitute a potential hazard to:

(a) Employees; or

(b) Customers;

F. A medication is not stored in a food storage, preparation, processing, or service area;

G. First aid supplies are stored in a way that prevents contamination of:

(1) Food; or

(2) Food-contact surfaces; and

H. A container previously used to store poisonous or toxic materials is not used to store, transport, or dispense:

(1) Food; or

(2) Items that will come into contact with food.