Which of these is a safe practice for handling chemicals in food service?

Labeling bottles clearly is essential for safe handling of chemicals in food service because it helps prevent accidental misuse and ensures that all staff can easily identify the contents of each bottle. This practice aids in avoiding cross-contamination, as well as preventing exposure to harmful or dangerous substances. Proper labeling also communicates any safety precautions necessary for handling the chemicals, contributing to a safer work environment.

The other practices are hazardous; for instance, storing chemicals near food preparation areas increases the risk of contamination. Using chemicals while cooking can lead to unsafe food practices, and mixing different chemicals can create toxic reactions, both of which pose serious health risks to staff and customers. Thus, clear labeling stands out as the critical safe practice.