Chemicals abound in and around your kitchen. Just don’t let them create a food safety problem. To avoid cross-contamination, Statefoodsafety.com advises you store chemicals away from food storage and contact areas, label all chemicals clearly and wash hands after handling them. In case of spillage, discard the excess chemical — don’t put it back into its original container. Be aware of any pesticides used on produce you buy and wash those ingredients or use other approved methods for removing pesticide residues. Also note that chemicals that may be in your cooking equipment and utensils: Avoid using copper, lead and pewter cookware and utensils, which can leach harmful chemicals into foods.