(1) Only those poisonous and toxic materials required to maintain the establishment in a sanitary condition, and for sanitization of equipment and utensils, shall be present in the establishment. No toxic products shall be stored where contamination of food or ingredients can occur. All containers of poisonous and toxic materials shall be prominently and distinctively marked or labeled for easy identification as to contents, hazardous use and an antidote.

(2) When not in use, poisonous and toxic materials shall be stored in cabinets which are used for no other purpose, or in a place which is outside the food storage, food preparation, and cleaned equipment and utensil storage rooms. Bactericides and cleaning compounds shall not be stored in the same cabinet or area of the room with insecticides, rodenticides or other poisonous materials. All toxic materials should be stored on lower shelves that prevent spillage and leakage onto shelves below.

(3) Bactericides, cleaning compounds, or other compounds intended for use on food contact surfaces shall not be used in such a manner as to leave a toxic residue on such surfaces nor to constitute a hazard to employees or customers.

(4) Poisonous polishing materials shall not be used on equipment or utensils, nor shall it be stored in the food preparation or storage areas of the establishment.

(5) Poisonous compounds, such as insecticides and rodenticides, if present, shall have a distinctive color so as not to be mistaken for food and shall be stored in containers in which the product is legibly identified.

(6) Poisonous materials shall not be used in any way as to possibly contaminate food, equipment, or utensils, nor to constitute other hazards to employees or customers.