Safe Quality Food (SQF) Certification Practice Exam 2026 – Complete Study Resource

In a food manufacturing setting, it is essential that only trained staff handle sanitizers and detergents. This is because these substances can be hazardous if not used properly, posing risks to both food safety and employee health. Trained staff understand the appropriate procedures for using these chemicals, including safe handling practices, correct dilution ratios, potential hazards, and proper storage methods.

Furthermore, they are equipped with the knowledge to understand the cleaning and sanitizing requirements necessary to maintain compliance with safety standards and regulations in food production. This training helps prevent contamination of food products and ensures that chemicals do not adversely affect the production environment.

When it comes to the other choices, it’s important to note that not all staff members or only supervisory staff should be handling these substances. Allowing all staff members or untrained staff to manage sanitizers and detergents could lead to dangerous situations, such as improper application or accidental mixing of incompatible substances. Therefore, limiting handling to those who have received adequate training is crucial for ensuring food safety and maintaining a safe working environment.