What is the correct way to store edible and non-edible products to minimize food contamination?

Storing edible and non-edible products in separate places is the best practice to minimize food contamination. When edible and non-edible items are stored together, there is a significant risk of cross-contamination. Non-edible products, such as cleaning supplies or chemicals, could inadvertently reach food items, leading to potential health hazards.

By keeping these items in distinct storage areas, you create a clear separation that helps mitigate the risk of accidental contamination. This practice is especially important in environments such as kitchens or food preparation areas where safety and hygiene are paramount. It is critical to ensure that all food products remain safe for consumption, and proper storage techniques play a pivotal role in achieving this goal.