Store food in small, shallow, covered containers to allow rapid, even cooling. At least 9 million cases of foodborne illnesses occur each year, with as many as 9,000 deaths. The cost of these illnesses has been estimated to be between 3.5 billion and 17 billion dollars a year, including medical care, lost wages, public health investigation, lost business and increasingly, legal action. For those on the internet, there are a number of safety web sites that can provide a wealth of information and safety data. Following are a few more that I have found to be of great value.
Potential problems arise when reactive chemicals are stored past the expiration date.
Containers used to store chemicals cannot control reactions for an indefinite period of time. Many reactive chemicals, when subjected to heat, impact, friction, static charge, mechanical shock or exposure to air, undergo violent or explosive thermal decomposition. When in contact with these substances, it is extremely important not to make assumptions as to sensitivity or condition. Hazardous Substances such as Picric Acid, and Ethers form hazardous crystals around the container cap and threads which may not be visible on preliminary inspection. Chemicals such as Perchloric Acid, Ether, Picric Acid and Nitro bearing compounds become dangerous if they are allowed to become dehydrated.