The presence in food of any harmful or unwanted substance, whether biological, chemical or physical.
The presence in food of any harmful or unwanted substance, whether biological, chemical or physical. Contamination means food contains something that should not be there and that could make it unsafe or unsuitable to eat. Food-safety practice groups contaminants into three categories: biological hazards (such as bacteria, viruses and moulds), chemical hazards (such as cleaning agents, pesticides or excess additives), and physical hazards (such as glass, metal, plastic or hair). Any of these can render food unfit. Contamination can occur at any point along the supply chain, from primary production through processing, transport, storage and preparation. The Food Standards Code requires food businesses to take all practicable measures to protect food from the likelihood of contamination. Understanding where contamination can enter the process is the first step in controlling it. In an Australian food business, protecting food from contamination means covering and storing food correctly, keeping premises and equipment clean, controlling pests, storing chemicals away from food, and maintaining good personal hygiene. Buying from approved suppliers reduces the risk of receiving already-contaminated ingredients. A food safety program or HACCP-based approach helps a business map where each type of contamination could occur and put controls in place, such as sieves or magnets for physical hazards, colour-coded equipment for biological hazards, and clear labelling and separation for chemicals. Monitoring and record keeping confirm the controls are working. A bakery stores an open tub of dishwashing chemical on a shelf directly above a bench where dough is mixed. During a busy shift the tub is knocked and some chemical splashes into the dough. The affected batch has to be thrown out. Storing chemicals in a separate, dedicated area away from food and food-contact surfaces would have prevented the contamination.
Frequently asked questions
What are the three types of food contamination?
Biological (bacteria, viruses, moulds, parasites), chemical (cleaning products, pesticides, allergens, excess additives) and physical (foreign objects such as glass, metal, plastic or hair).
Where can food become contaminated?
At any stage of the supply chain, from farm and processing to transport, storage, preparation and service. That is why controls are needed at multiple points, not just in the kitchen.
How can a business prevent contamination?
Keep food covered and stored correctly, maintain clean premises and equipment, control pests, store chemicals separately, practise good hygiene and use approved suppliers.
Is contamination always visible?
No. Physical contaminants may be visible, but biological and many chemical contaminants are not. This is why prevention and controls matter more than relying on visual inspection.
What does the Food Standards Code require about contamination?
It requires food businesses to take all practicable measures to protect food from the likelihood of contamination, covering handling, storage, premises, equipment and the people who handle food.
