Never set the cleaner on the ________ .

• A. Counter
• B. Floor
• C. Tray
• D. Soda fountain

Answer: (A)

Keeping cleaning chemicals away from surfaces that touch food is essential to prevent cross-contamination. The counter is a primary food-contact surface where ingredients are prepared and equipment is used; placing cleaner there risks chemical residue mixing with food or utensils. That’s why the correct practice is to keep cleaners off the counter and store them in their designated chemical area, or place them on a non-food surface away from prep zones when you need to use them. The other surfaces aren’t as directly involved in food preparation, so they don’t present the same immediate risk of contaminating food if a cleaner were briefly set there, though it’s still best to handle cleaners away from all food-contact areas.