Food Businesses

During and after disasters, food businesses may be affected by:

• power outages
• floodwaters
• contamination of the water supply
• building damage.

Disasters affect the ability to prepare food in a safe manner.

Proper food handling, temperature control and sanitation techniques will reduce the threat of food contamination and foodborne illness.

Unsafe food that needs disposal

It is the responsibility of a food business to assess its own safety risks and dispose of unsafe food. To contact your local environmental health officer to assist with this assessment, go to the NT Health website.

Once the power is back on check the temperature inside your refrigerator and freezer. For more information on food safety and power outages, go to the Northern Territory Government website.

Throw away the following food:

• perishable food that has not been refrigerated or frozen properly due to power outages
• food that may have come in contact with floodwater or stormwater
• food with an unusual odour/smell, colour, or texture
• food that has been in or a near fire.

If in doubt, throw it out - document anything you discard and take photographs of the stock, if it is a significant financial loss you can talk to your insurer about a potential claim.

Salvaging canned food for resale is not recommended. Food businesses must not re-label packaged foods unless permission is obtained from NT Health.

Visit from Environmental Health officers

Where a food business has been damaged by a cyclone, flood or fire, an Environmental Health officer may need to inspect the premises prior to reopening to ensure food safety measures have been taken.

Your business will be required to meet the same conditions as a routine food inspection.

Food businesses have a legal responsibility to produce food that is safe to eat. A health officer may order a food business to close if it has reopened and unsafe conditions exist.

Before restarting your food business

Before restarting your food business you must ensure that:

• all unsafe or potentially hazardous food has been thrown out
• electricity and gas services are restored, and all circuit breakers have been reset
• the septic system, if you have one, is working correctly
• all equipment and facilities have been thoroughly cleaned and sanitised
• all equipment and facilities are operating properly - fridges below 5 degrees Celsius and freezers below -18 degrees Celsius
• hot and cold potable water, under pressure, is available for hand washing and proper dish washing
• the condition of the building does not endanger the safe handling of food and equipment.

If in doubt, throw food out, and wash your hands thoroughly.

Restocking your food business after disaster

In the event of a natural disaster or neighbourhood emergency, it is possible that stock held by food businesses may be damaged, destroyed or, in the case of food, be declared unfit for human consumption.

Depending on the size of the disaster or emergency, it could take time for food businesses to restock.

Priority consumer items need to be considered first when restocking after a disaster or emergency. These include:

• dry and tinned foods
• water
• fruit and vegetables
• other long life products.

Read about how to treat food in a disaster.