How should a food establishment store cleaning chemicals to prevent contamination of food?

CHEMICAL STORAGE — PREVENTING CONTAMINATION: Cleaning chemicals, sanitizers, and pesticides must be stored: AWAY from and SEPARATE from food, food equipment, utensils, linens, and single-use items; below or physically separated so chemicals cannot spill/leak onto food; in a DESIGNATED storage area; CLEARLY LABELED (in original containers, or working containers labeled with the chemical's common name); never in containers that previously held food, and food never stored in containers that held chemicals; CHEMICAL CONTAMINATION is one of the three hazard types (along with biological and physical); improper chemical storage causes chemical poisoning when chemicals contaminate food; COMMON ERRORS: storing chemicals above food (leaks/spills drip down); unlabeled spray bottles (someone mistakes a chemical for food/water); reusing food containers for chemicals; SDS (Safety Data Sheets) must be available for all chemicals; food managers must ensure proper labeling, storage, and handling of all chemicals to protect against chemical contamination of food.