Protecting food from contamination

Contaminated food is food that contains bacteria, chemicals, foreign material or other matter that makes it unsafe to eat.

Bacteria

Bacteria are present in our waste, skin, noses, saliva, cuts and sores. Food handlers may carry and pass on these bacteria without realising. Bacteria may cause food poisoning, which can be very serious and may even cause death.

Bacteria can be transferred to food from unclean surfaces, unclean hands, unclean equipment and other foods. Bacteria are also found on raw meat and poultry. They can be transferred to food from contaminated surfaces and food handlers.

Pests

Pests such as rats, mice, cockroaches and other insects transfer bacteria from the environment and unclean surfaces to food.

Find out more about controlling pests.

Viruses

Food poisoning can also be caused by viruses spreading to surfaces or to food when eaten. Viruses can survive in food and on food preparation surfaces for several days.

Chemicals

If chemicals that are not suitable for food are accidentally added to food, they may cause injury, illness or even death. Cleaning chemicals and other chemicals used in the food business must not be stored near food.

Foreign material

Foreign material, such as hair and insects, may contaminate food with bacteria.

Other foreign material, such as pieces of plastic or glass, may cause physical injury.

Receiving raw ingredients and other food supplies

Receiving or purchasing food items

Choose your suppliers carefully. Purchase food items from trusted and reputable sources, for example, an ACT-registered food business.
Ensure that food is delivered in clean containers and protected from contamination.
Check your deliveries. Only accept food that is delivered in clean, undamaged packaging and transported in clean vehicles.
Arrange deliveries when there is someone at your premises to assess and accept deliveries.
Ensure invoices or delivery dockets state the name and address of the supplier and the identity of the food. Keep the invoices.
Mark the date of delivery on containers of food to track the foods’ freshness.

Receiving potentially hazardous food

Arrange for your supplier to deliver chilled potentially hazardous food at a temperature of 5°C or below.
If you receive hot potentially hazardous food, arrange for your supplier to deliver it at a temperature of 60°C or above.
Check and record the temperatures of delivered food and reject any food that is not at the correct temperature.
Check frozen food to ensure it is frozen hard and shows no signs of having been thawed and re-frozen (for example, ice crystals, misshapen packaging or badly fitting lids).
Place all potentially hazardous food in appropriate temperature-controlled storage as soon as possible after it is delivered.

Storing food

You must store all food in a way that protects it from contamination.

Only store safe food items. Throw out any food that you think is unsafe.
Store all potentially hazardous foods at the correct temperature (below 5°C or above 60°C).
Store all food in clean food grade containers with well-fitting lids or cover with plastic wrap.
Separate raw and ready-to-eat foods.
Store raw foods below cooked foods.
Do not store food directly on the floor.
In cool rooms or freezers, store containers of food so that there is air flow between them. Do not overload or stack food.
Clear up spillages as soon as possible.
Protect eating and drinking utensils and equipment once they are cleaned and sanitised, by storing them in clean cupboards or storerooms.
Store chemicals in separate areas from food. Keep chemicals in their original containers.
Pest-proof storage areas.
Ensure that food items are not contaminated by pest control methods.

Processing food

When processing food, you must only use food that is safe. Take all necessary steps to prevent food being contaminated.

The term ‘processing’ includes washing, chopping, slicing, cooking, thawing and cooling foods.

Do not use food if you know or suspect it is contaminated—throw it out.

The most likely time when food becomes contaminated is during preparation and after cooking.

Bacteria can be transferred to food, including:

from surfaces, utensils, clothing, sinks and chopping boards
from hands
from waste or unclean equipment
by using contaminated foods, such as eggs with dirty or cracked shells
from pests such as cockroaches, flies or rats in food preparation areas

When processing food:

Wash your hands.
Only use safe ingredients.
Eggs should be clean with uncracked shells or use pasteurised liquid egg.
Use clean, sanitised chopping boards and utensils.
Clean and sanitise all items between uses.
Do not re-use single-use items such as plastic spoons or disposable gloves.
Do not taste food with your fingers – use a clean tasting spoon.
Separate raw food from food that is ready to eat.
Wash fruit and vegetables before using.
Only use the hand washbasins for hand washing – do not use them for anything else.
Do not ‘top up’ containers – use a clean container for each new batch of food that is prepared or cooked.
Notify your supervisor if you think you may have contaminated any food in any way.

Displaying food

When displaying food you must protect the food from contamination.

If unpackaged food is displayed, such as in a salad bar, it could be contaminated by customers.

If you have food for self-service, you must:

supervise the display
monitor the temperature of food to ensure it is displayed at the correct temperature, and record the temperature
remove any unsafe food or utensils as soon as contamination occurs
provide separate serving utensils for each food
provide protective barriers (sometimes called sneeze guards).

Cover food displayed on counters or where customers could touch it. Examples are cakes or pastries on counters. Food must be protected from pests, dust and dirt, and from customers touching or handling it.

Do not display raw foods with ready-to-eat foods in the same unit.

When displaying food:

Check packaging and remove any damaged packets.
Supervise buffets and other self-service displays.
Monitor hot food to ensure it is held at 60°C or above.
Monitor cold food to ensure it is held at 5°C or below.
Remove food if you think it may have been contaminated.
Provide each food with a separate serving utensil.
Do not top up containers on display. Remove the container and replace with a full one.
Provide protective barriers or individual covers for self-service food on buffets.
Provide covers for food items on display.
Keep the display counters and all equipment clean and sanitised.
Provide hand washbasins next to or near serving areas and ensure soap and single-use towels are always available.

Packaging food

You must only use packaging material that will not contaminate food.

If you are packaging food, the packaging must be clean and suitable for its purpose.
Packaging equipment must be clean and well-maintained to prevent contamination from broken parts or lubricants.
Ensure vacuum-packing equipment is thoroughly cleaned and sanitised between packaging raw foods and ready-to-eat foods.
Ensure the packaging is suitable for its purpose (some containers are not suitable for microwaving or freezing). If in doubt, check with the manufacturer.
Store packaging in a clean area, protected from dust, dirt and pests. Store containers upside-down so that dust, dirt or foreign objects do not fall in.
Use proper food storage containers and label them clearly.
Label all packaged food.

Transporting food

Vehicles used to carry food during transport must be kept clean and in a good state of repair. All food must be protected from contamination during transport.

Transporting food includes deliveries to cafes, restaurants and other retailers and deliveries of take-away meals.
Transporting food also includes carrying trays of food from your cafe to a local office for a catered lunch. You should treat it as a food storage area.
Food should be completely enclosed in covered trays.
Use insulated packaging or containers.
Use clean, well-maintained delivery vehicles.
Keep hot food hot, above 60ºC.
Load food into the vehicle from the cool room or refrigerator. Do not leave it on the loading area.
Keep cold food at 5°C or colder. Use a refrigerated vehicle. If not possible, use ice bricks and insulated containers, or an insulated vehicle.
Record temperature checks to ensure food safety (for example, measure and record food temperature on departure and arrival).

Maintain your transport vehicle in a clean and good condition.

Clean your vehicle regularly.
Include transport vehicles on your cleaning schedule so that it is understood who will clean it, when to clean it and how to clean it.
Check that refrigeration units in vehicles are in working order.
Check the temperature in the vehicle regularly.

If the vehicle is used for purposes other than carrying food, ensure that it is cleaned before food is transported, even if the food is packaged.