Preventing Physical Contamination in Food Preparation

**Physical contamination** in food can occur from a wide range of items, large or small. Implementing robust control measures is essential to ensure that customers receive **safe, high-quality food**. Below, we discuss common sources of physical contamination and ways to prevent them through effective practices.

Delivered Product Contamination

Products delivered to food businesses can sometimes contain contaminants such as:

• Pebbles, soil, and snails
• Stalks, leaves, and wood
• Glass, metal, and pests

Prevention Strategy: Use only **approved suppliers** and ensure all deliveries are thoroughly inspected by staff. This approach reduces the risk of contaminants as much as reasonably practicable.

Contamination During Unpackaging

Unpackaging products can introduce foreign materials, including:

• Staples, cardboard, string, fibres, and cloth
• Glass, plastic, wood, and paper

Prevention Strategy: Exercise **care when de-boxing** or unpacking items, and follow **safe waste disposal** practices. Ensuring staff are cautious during unpackaging helps minimise contamination risks.

Contamination from On-site Items, Equipment, and Pests

On-site contamination can stem from various sources, such as poorly maintained equipment or pest activity. Common contaminants include:

• Wood, nuts, bolts, screws, and plaster
• Glass, paint flakes, rust, oil, and bristles
• Drawing pins, pests, droppings, bait, eggs, and larvae

Prevention Strategy: To minimise contamination from these sources, it’s essential to:

• Ensure **proper design and construction** of equipment
• Train staff to use equipment correctly and to report defects promptly
• Implement **policies** for handling glass, wood, and other materials prone to breakage
• Perform **regular maintenance and repairs** outside of business hours
• Avoid temporary repairs where possible and keep food in **sealed containers**
• Maintain an **effective pest control** strategy

Contamination from People and Visitors

Items introduced by staff or visitors can range from small personal items to larger objects. Examples include:

• Jewellery, fingernails, buttons, and combs
• Pen tops, sweet wrappers, and cigarette ends
• Hair and items introduced with ill intent (sabotage)

Prevention Strategy: To manage these risks, enforce a **visitor policy** that includes wearing **PPE (Personal Protective Equipment)** in food preparation areas and maintaining **good personal hygiene** standards.

Maintaining Food Safety through Control Measures

Implementing these control measures will help food businesses prevent physical contamination, ensuring the food served is safe and free from foreign objects. Regular training, supplier checks, and thorough on-site policies are crucial to maintaining a high standard of food safety.