Shopping trolleys

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• What are the requirements for cleaning shopping trolleys, baskets and conveyors?
• Are shopping trolleys a food-borne disease risk?
• What can I do to minimise the risk?

What are the requirements for cleaning shopping trolleys, baskets and conveyors?

The NSW Food Act 2003 requires shops to keep trolleys, baskets, conveyor belts and other shop equipment that may be used with food free of food waste, dirt, grease and other visible matter.

Are shopping trolleys a food-borne disease risk?

Most food placed in shopping trolleys is packaged but some items, such as fruit and vegetables, may not be bagged or wrapped.

The NSW Food Authority believes the risk of shopping equipment transmitting food-borne disease is minimal. However, microbiological organisms invisible to the naked eye are present everywhere in our environment, including on our hands and clothes and may be present on shopping equipment which appears otherwise clean.

For this reason, the Authority recommends shoppers follow a few simple tips to minimise the risk of contaminating food.

What can I do to minimise the risk?

If you see a trolley that is visibly dirty, don’t use it and advise the store manager so the shop can clean the trolley.

Shoppers are invited to call the NSW Food Authority to report shopping trolleys which have visible waste, dirt or matter. The Authority will contact the shop to make sure it takes action to comply with the Food Act.

Most importantly, shoppers can minimise the risk of transmitting food-borne diseases by managing:

• Cleanliness
• Cross-contamination
• Cooking and temperature control
  

1. How do I keep food clean?

• Wash hands with soap and warm running water for 15 – 20 seconds and dry with a one-use towel before preparing food.
• Wash hands after using the toilet, smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching hair, scalp or body.
• Wash fruit and vegetables.
• Keep cooking and eating utensils, food preparation areas and appliances clean.
• Replace cracked, damaged or scratched utensils that may house bacteria.

2. How do I avoid cross-contamination?

• Separate raw and cooked foods and don’t let raw food drip or leak juices on other food.
• Wash, rinse and dry utensils such as chopping boards, plates and knives that have been used on raw food before using them for ready to eat food.
• Don’t handle food if you’re feeling unwell.

3. How do I cook food properly?

• Cook all food thoroughly. Don’t leave pink meat in mince, sausage or chicken dishes, reheat takeaway food to piping hot for at least two minutes and make sure food that is frozen initially is cooked throughout.

4. How do I control temperature?

• Keep cold food cold (below 5oC) and hot food hot (above 60oC).
• Food held at between 5°C and 60°C for less than two hours can be refrigerated or used immediately. After two hours, food must be used immediately. Throw out food held more than four hours.
• Don’t top up perishable foods that have been served and left between 5°C and 60°C. Instead, serve small portions and replace with fresh portions if required.
• Don’t overload your refrigerator as cold air can’t circulate properly.
• Never leave food to thaw or cool at room temperature. Use your refrigerator to thaw frozen food (or microwave) and store cooked food when it stops steaming.
• Transport cold food in eskies or coolers which are packed well with frozen bricks or gel packs. Pack only foods that have been cooled to 5°C or below.