When using and storing chemicals for sanitizing and cleaning at your restaurant, make sure you take steps to minimize the chance for spills and contamination. Any chemicals you use should be in clearly labeled containers that are stored on low shelves away from food. Make sure your employees know when to avoid combining certain chemicals — chlorine and ammonia, for example, generate toxic fumes when mixed. Better yet, consider using automated dispensers for the chemicals you use. They can help ensure you’re using the appropriate amounts in the recommended concentrations and can also minimize your cleanup.