A harmful chemical in food, such as cleaning agents, pesticides, natural toxins or excess additives.
A harmful chemical in food, such as cleaning agents, pesticides, natural toxins or excess additives. A chemical hazard is a substance in food that can cause harm through its chemical nature. Chemical hazards can be introduced accidentally, such as cleaning chemicals or sanitisers splashing into food or residues left on surfaces, or pesticide and veterinary residues on raw ingredients. They can also be naturally occurring, such as toxins in certain fish or plants, or arise from misuse of food additives beyond permitted levels. Food allergens are also sometimes treated within the chemical hazard category because they are chemical substances that trigger reactions in sensitive people. The Food Standards Code sets maximum limits for contaminants and residues and controls the use of additives, and it requires businesses to store and use chemicals in ways that protect food from contamination. Australian food businesses control chemical hazards mainly by storing cleaning chemicals, sanitisers and pest-control products away from food and food-contact surfaces, clearly labelling them, and following manufacturer instructions for dilution and rinsing. Chemicals should never be decanted into unlabelled food containers, which is a common cause of accidental poisoning. Other controls include buying from approved suppliers who manage pesticide and residue risks, using food-grade lubricants and packaging, and following correct procedures when sanitising food-contact surfaces so that no harmful residue remains. Where allergens are treated as chemical hazards, accurate labelling and preventing cross-contact are the key controls. A cleaner decants a strong degreaser into an unlabelled soft-drink bottle and leaves it near the prep area. A staff member mistakes it for cordial and adds some to a jug of drink for customers. Keeping chemicals in their original labelled containers, stored well away from food, would have prevented the dangerous mix-up.
Frequently asked questions
What are common chemical hazards in a food business?
Cleaning agents and sanitisers, pest-control chemicals, pesticide and veterinary residues on ingredients, natural toxins in some foods, and additives used above permitted levels.
How should cleaning chemicals be stored?
In their original labelled containers, away from food and food-contact surfaces, ideally in a separate dedicated area. Never decant chemicals into unlabelled or food containers.
Are allergens considered chemical hazards?
Allergens are sometimes grouped with chemical hazards because they are substances that cause reactions in sensitive people. They are controlled through accurate labelling and preventing allergen cross-contact.
Can sanitiser residue be a chemical hazard?
Yes. If sanitiser is not used and rinsed according to instructions, residue left on food-contact surfaces can contaminate food. Following the correct method and contact times avoids this.
How does the Food Standards Code control chemical hazards?
It sets maximum limits for contaminants and residues, regulates food additives, and requires businesses to handle and store chemicals so food is protected from the likelihood of contamination.
