The presence in food of any harmful or unwanted substance, whether biological, chemical or physical.
Biological (bacteria, viruses, moulds, parasites), chemical (cleaning products, pesticides, allergens, excess additives) and physical (foreign objects such as glass, metal, plastic or hair).
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.
Keep food covered and stored correctly, maintain clean premises and equipment, control pests, store chemicals separately, practise good hygiene and use approved suppliers.
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.
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.