Food safety in an emergency - businesses

Food businesses need to be aware that different emergency situations can affect food safety in various ways. Emergency situations can include:

  • power failure
  • flood
  • fire.

While food businesses may want to resume operation as quickly as possible, it is important that all food preparation and service is discontinued until the appropriate steps have been taken to protect the public’s health. It is the responsibility of the business to ensure that all food sold after the emergency has not been compromised in any way, penalties under the Food Act 2001 (Part 2  Offences relating to food Division 1) may apply.

Personal safety

Emergency situations can be dangerous, so it is critical to use care and observe all safety precautions. Food business operators should have appropriate professionals examine the facility prior to employees or customers re‐entering the building after an incident.

Immediate health hazards

If an immediate health hazard exists due to an emergency situation, SA Health or local government may require that the food business immediately stop operating. Immediate health hazards may include:

  • extended power outage
  • flood
  • fire
  • the extended loss of potable water supply
  • a sewage backup into a food establishment or onto the grounds of a food establishment
  • a natural disaster

After the event

Regardless of the emergency, the appearance and smell of food is not a good indicator of safety, so when in doubt, throw it out!

Where possible, keep good records of all food products detained, destroyed, or salvaged. Consider the amount of food to be disposed of and where required hire larger bins. When disposing of food, ensure discarded food is appropriately secured and cannot be collected by passers-by/consumers.

Remember:

  • never taste food to determine its safety
  • dood unfit for human consumption is also unfit for pets
  • when in doubt, throw it out.

The business will need to contact Local Government prior to reopening to arrange for an Environmental Health Officer (EHO) to assess that food safety issues have been addressed.

Definitions

Potentially hazardous food

Food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. Perishable food refers to foods that are subject to deterioration in quality or food safety when kept under normal storage conditions.

Examples include:

  • potentially hazardous foods (must be kept refrigerated and used within specified use by date)
  • uncut fruit and vegetables that can be stored unrefrigerated eg apples, bananas, potatoes etc.
  • shell eggs (recommended below 14°C but best stored below 5°C)
  • low risk bakery products e.g. bread
  • some foods that require refrigerated storage

Perishable food

refers to foods that are subject to deterioration in quality or food safety when kept under normal storage conditions.

Examples include:

  • uncut fruit and vegetables that can be stored unrefrigerated such as apples, bananas, and potatoes
  • shell eggs (recommended below 14°C but best stored below 5°C)
  • low risk bakery products such as bread
  • some foods that require refrigerated storage such as margarine and some high sugar/acidic condiments.

Shelf stable food

Shelf stable food means a food that can be safely stored and sold at room temperature. Preservation methods used include canning, ultra-heat treatment, reduced water activity, increased acidity and some modified atmosphere packaging. These non-perishable products include canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening.

What to do in specific emergency situations