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When it comes to food service sanitation, working with chemicals is a must to keep a restaurant clean. The Food and Drug Administration (FDA) regulations require the use of cleaners and sanitizers and also provide guidelines for the proper environment to prepare and serve food. The risk of chemical exposure is a serious issue in the food service industry. Potential harm may be caused to those who come in contact with these chemicals if they are not trained properly. Which Cleaning Materials Are Hazardous? Some cleaning chemicals can be hazardous, causing problems ranging from skin rashes, burns, coughing to more serious illnesses. People can encounter hazardous chemicals by handling them directly or indirectly through vapor and residue. Exposure to these hazardous chemicals can have numerous side effects or result in more dangerous, even life-threatening problems if used or stored improperly. Some of the most commonly handled hazardous chemicals include: Window and Commercial Kitchen