An approved chemical list is a controlled record of cleaning, sanitizing, degreasing and other chemical products authorized for use in a food facility. It helps ensure staff select the correct product for each task and follow the manufacturer’s instructions for dilution, contact time, surface compatibility, storage and personal protection.
A kitchen may maintain approved detergents, food-contact surface sanitizers, degreasers, oven cleaners and drain-maintenance products. Each product must be suitable for its intended use and used according to its label and applicable local requirements. A product suitable for floors or ovens is not automatically suitable for food-contact surfaces.
The approved chemical list identifies which products the operation permits and how they are used. A safety data sheet (SDS) provides detailed information about chemical hazards, handling, storage, exposure controls and emergency response. Both should be accessible to staff.
Chef’s tip: remove obsolete products from the list, train staff on dilution and contact time, and never mix chemicals unless the manufacturer explicitly directs it. Keep chemicals in labelled containers away from food and food-contact items.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
