Floods and food safety requirements for businesses

Floodwater can be contaminated with sewage, agricultural and industrial waste, and other substances that can cause illness. There is a danger that any food, surfaces and cooking utensils that have come into contact with floodwater might be contaminated.

Prepare

If your business is in a location that could be affected by a flood or a flood warning has been issued:

• plan your food storage on shelves that will be safely out of the way of contaminated water
• cancel incoming deliveries.

Food and packaging

The organisms present in floodwater may invade food, including packaged foods, therefore certain food and packaging will need to be discarded.

Discard

• Any food exposed to flood waters within the premises. This includes food stored in sealed cans or bottles, packaged goods and unsealed containers.
• All foods in refrigerators or freezers that have come into contact with flood waters as the seals are not watertight.
• All packaging that has come into contact with the flood water or is punctured, torn, swollen, rusted or had its security seal removed or damaged.
• All items that have been affected by vermin, insects or any other pests.

Ensure these products do not reappear as damaged or salvaged merchandise for human consumption.

Undamaged, commercially prepared foods in all‐metal cans or retort pouches can be saved if they have not come into contact with flood water or debris i.e. above the highest point of the flood mark and not damaged in any other way.

Water issues

Contaminated water cannot be used to wash dishes, wash and prepare food, wash hands, make ice, or make baby formula.

Refrigerated and/or frozen foods

Typically, electricity will go out during a flood. If the refrigerator or freezer has not been exposed to flood waters, food may still need to be discarded. Refer to ‘Food safety in a power outage’ page for more information.

Reminder: Cooking food will not eliminate the risk of food borne illness as some bacteria produce a toxin, which is not destroyed at the temperature used to cook or reheat food.

Building and equipment integrity

It is the businesses responsibility to ensure the structure of the building and equipment has been assessed to determine whether it will meet the requirements of the Food Act 2001. Areas that must be considered:

• The impact of flood waters on the buildings structure. Food storage areas need to be protected from outside elements such as rain, water, dust, pests, animals and any other condition that may adversely affect the safety of the product.
• Have damage assessed by an appropriately qualified person and obtain a report (electrical, structural), considering:
  • Cavities behind walls, kick boards and other structural voids that have been inundated by the flood must be drained and cleaned. In the case of wall cavities, holes drilled near the base to check for water inundation, can indicate whether further action is required.
  • The integrity of laminated surfaces must be checked. Water permeation of the timber may cause buckling or separation, which means the laminated material, cannot be disinfected properly.
  • Wall cavities of cool/freezer rooms must also be checked for water inundation. Holes drilled into the wall, can indicate the extent of water inundation. Approval for reuse may be given if certification is granted by a qualified refrigeration contractor that the integrity of the structure is sound and the walls are fully sealed.
  • The integrity of equipment such as fridges, ovens etc must be checked to determine whether it is suitable for the safe storage or production of food. To ensure safe operation, a qualified electrical contractor should check all electrical equipment that has been inundated by flooding.
  • Foundations, walls, doors and windows may be damaged and need repair. Repairing any damage immediately will help prevent further damage and wear in the future.
  • Special attention should be given to lighting, drainage areas, ventilation vents, corners, cracks and crevices, door handles and door gaskets. 
• Replace or repair damaged surfaces (floors, walls and ceilings) as per recommendations.
• Scrub and sanitise all floors, walls and ceilings with a chlorine solution as per the dilution tables below or designated sanitiser.
• Water damaged ventilation systems that cannot be thoroughly cleaned and sanitised should be removed and replaced. In all cases, replace all ventilation air filters.

Cleaning and sanitising: premise, equipment and utensils

Cleaning and sanitising must be conducted prior to reopening

• A professional cleaning service or restoration company may be the best option depending on the scale of the flood. The businesses insurance agent may have recommendations, but the business must confirm that the cleaning service is familiar with food service operations.
• Refrigerated display and storage cases and other refrigerator equipment used to store food should be cleared of all contaminated products prior to cleaning and sanitising. Special attention should be given to lighting, drainage areas, ventilation vents, corners, cracks and crevices, door handles and door gaskets.
• Carefully check dishes, pots, pans, cutlery and kitchen equipment that might have been in contact with floodwater. Throw away damaged or cracked items, items made from porous material such as wood, plastic or rubber including wooden chopping boards as they cannot be adequately sanitised.
• All sinks should be thoroughly cleaned and sanitised before resuming use.
• Wash utensils and surfaces in hot, soapy, drinking-quality water. Take apart and clean the non-electrical pieces of any kitchen equipment that can be safety taken apart and then rinse in clean, hot water.
• Clean cupboards and counters with hot soapy water then rinse with a chlorine bleach solution before storing dishes or food.
• Heat Sanitation: Sanitise silverware, metal utensils, pots, pans and kitchen equipment in pieces by boiling in water for 10 minutes.
• Commercial and most domestic dishwashers are capable of sanitising all eating and cooking utensils as part of their normal cycle.
• Chemical sanitation (refer to dilution tables)
  • Wash all items, equipment and structures with detergent and hot water, then rinse thoroughly.
  • Apply bleach as needed according to the tables below. Do not be dilute chlorine in hot water.
  • Leave bleach or chlorine on for 10 minutes¹ and then rinse again.
• Air dry items because towels might have been splashed with contaminated water.
• Safety Precautions when using bleach to sanitise the food business
  • Wear protective equipment such as safety glasses, face mask, disposable gloves and enclosed shoes.

Mould may become an issue very quickly after a flood and professional mould removalist advice may be required.

Bleach for food contact surfaces, equipment (200ppm)

Bleach for Walls, Floors, Ceilings (1000ppm)2

Notes

1 — The contact time recommended after a flood event is higher than the standard sanitising procedure as the bacterial load from the flood water contamination will be higher than what would occur during daily business operations.

2 — Different sanitiser strengths are recommended for food contact surfaces, equipment and floors walls and ceilings because of the different hazards presented within the facility.