What is the purpose of chemical management in food safety?

Chemical management in food safety is designed to prevent contamination and protect consumers by ensuring that chemicals used in and around food operations are properly handled, stored, and controlled. Effective chemical management programs help food facilities:

• Prevent chemical contamination of food products;
• Ensure chemicals are clearly identified, labeled, and used only as intended;
• Protect employees from exposure to hazardous substances; and
• Maintain compliance with regulatory and industry standards.

The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) require covered facilities to prevent chemical hazards from contaminating food through use of sanitation, current Good Manufacturing Practices (CGMPs), and hazard analysis. It also includes proper storage, use, and documentation of cleaning agents, sanitizers, pesticides, and other chemicals.

During inspections, regulators often review chemical management practices, labeling, and safety procedures to confirm that facilities are effectively minimizing risks to food safety and public health.