April 16, 2026 | 3:00 PM CT
1.0 SAN CE
Co-Hosted by Performance Foodservice & ANFP

Chemicals keep foodservice operations running safely, but when they are misused, the results can look less like sanitation and more like a failed middle school science experiment. Mixing the wrong products, using improper dilution, or storing chemicals incorrectly can lead to employee injuries, toxic fumes, regulatory violations, and unnecessary product waste.

Participants who attend this webinar will explore strategies for managing chemical safety in foodservice environments. We will explore common chemical hazards in kitchens and dish rooms, OSHA Hazard Communication principles that apply to chemical safety, and demonstrate how effective employee training can prevent dangerous and costly mistakes. Participants will leave with knowledge for training staff, improving chemical handling practices, and reducing unnecessary costs while creating a safer workplace.

Learning Objectives

• Explain common chemical hazards in foodservice operations and the risks associated with improper mixing, storage, or handling.
• Interpret essential information on chemical labels and Safety Data Sheets to support safe use and emergency response.
• Describe how OSHA Hazard Communication requirements apply to employee chemical safety training.
• Apply proper chemical dilution and usage practices that improve employee safety while reducing waste and operational costs.
• Identify practical strategies for training foodservice staff to safely handle, store, and use cleaning and sanitizing chemicals.
  

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Presenter: Kathy Murdock, MS, RD, LD