Traces of chemicals such as cleaning agents, sanitisers, pesticides or veterinary drugs that remain in or on food.
Cleaning detergents and sanitisers that are not used or rinsed correctly are the most common on-site source, along with pest-control chemicals and machine lubricants. Raw ingredients can carry agricultural and veterinary residues from earlier in the supply chain.
Maximum residue limits are the highest amounts of an agricultural or veterinary chemical legally permitted in a food. FSANZ sets these in the Food Standards Code and they are monitored to keep dietary exposure within safe levels.
Use products strictly per the label, observe the stated contact time and rinse where required, store chemicals away from food, keep them in labelled original containers, and train staff never to spray sanitiser onto food.
An unlabelled container of chemical can be mistaken for a food ingredient or water, leading to serious poisoning. Chemicals should stay in their original labelled packaging so their contents and hazards are clear.
Australia sets legal maximum residue limits and monitors the food supply so that normal residues stay within safe levels. The bigger day-to-day risk in a food premises is misuse of on-site cleaning and pest chemicals.