Food safety Copy

Quality Assurance Codes of Practice are in place on farms to keep food safe for human consumption and non-food products meeting Australian standards. It is important to remember that produce and crops on farms may become food on a consumer’s table or products for the open market.

All farm employees play an important role in following these guidelines and you may receive further training from your employer.

On farms, there can be key jobs that oversee a ‘critical control point’ in the process of growing, packing and transport. The employee in these jobs requires a high level of training.

When starting work on farms that produce food remember the basics:  keep everything that touches the crops or produce clean. Never urinate on farms near crops and produce. Always wear gloves over cuts, scratches and bandages.

If you detect variations in the quality of service or product from the required standards, always report to your supervisor.

Types of food contaminants

Food Safety is quite complex however, you should know the basic information about what can contaminate food, which can be split into the following categories:


A physical contaminant is a foreign object in food that can cause harm when eaten.

  • Prevention: no glass, metal fragments etc near the produce.


Including farm chemicals, cleaning chemicals, chlorine or toxins etc.

  • Prevention: keep cleaning products, chemicals, greases and oils, etc away from the produce.


Allergens are things that may affect other people. For example, don’t eat peanuts whilst packing produce.

  • Prevention: do not take food or drinks around crops and especially into areas where food is being packaged.


Is caused by microorganisms found in the air, food, water, soil, animals and the human body.

  • Prevention:  wash your hands after visiting the toilet or eating your lunch.


Micro-biological contaminants are often spread through people’s hands and clothing.  Microbes can only be seen under a microscope and often you would not even be aware that they are present.  Microbes can be easily spread between surfaces and people.  Your employer will have strick instructions about hand washing, but in general, always remember to arrive for work in clean clothes every day and to wash and sanitise your hands regularly:

  • When you first arrive for work
  • After visiting the toilet
  • Before and after lunch
  • When moving between zones ie: from field to packing shed (for example)
  • Directly before touching any produce

Watch this video to learn more:

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