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Disaster recovery - safe clean up of decomposed food

This information is for employers, employees, principals and contractors and could also be relevant to the general public and volunteers.

A challenging task facing people cleaning up after a disaster is how to handle decomposing food.  Aside from the smell, decomposing food is also a significant health hazard. 

To stay safe when cleaning up decomposed food, follow these simple guidelines:

For significantly contaminated environments

  • Ensure the building or premises are safe to enter. The building or premises must be assessed by a structural engineer as safe to enter. A hazard assessment should also have been carried out on the physical environment, including such things as:
    • falling objects
    • unsafe plant and equipment
    • electrical or gas hazards
    • chemical spills.
  • Use personal protective equipment (PPE) that is appropriate for the level and type of food contamination. For example, a large butcher shop with rotting carcasses in a freezer that has not been working for six weeks will require more controlled management than cleaning the fridge in an office lunchroom.
  • PPE may include disposable overalls, or overalls with a washable apron, waterproof gloves, gumboots and a respirator. The respirator may be a cartridge type (multi-gas) or, if the environment is less offensive, a P2 particulate disposable face mask could be used. Boots and aprons can be hosed down prior to removal. Ensure that staff wear respirators correctly. Some basic training may be required.
  • Dispose of decomposing food waste according to your local authority’s requirements.
  • Facilities for managing personal hygiene ideally require hot and cold running water, soap and hand drying. Disposable hand towels are a good option to use in this situation. Hand sanitising gels are good for ensuring that people’s hands are free from bacteria, but they should not be used as a substitute for good hand washing.
  • There should be no eating, drinking or smoking while carrying out this work. Rest breaks should be taken in a designated uncontaminated environment, after removing PPE and washing hands. If a short break is to be taken for a quick drink or cigarette, the person should go to the uncontaminated area, remove gloves, wash hands and/or use hand sanitiser before touching anything.
  • Make sure any generator being used for lighting, air blowers etc is in a well-ventilated area. Outside the building is best, if possible. Carbon monoxide fumes can build up quickly in poorly ventilated areas leading to headaches, nausea and eventually death.

Less contaminated environments

  • Cleaning up less contaminated environments may only require simple PPE, for example gloves and good hand washing facilities.
  • If the contamination includes liquefaction or sewage, treat the site as a significantly decontaminated site and apply the same principles for PPE use and personal hygiene.

When cleaning has been completed

Immediately upon arriving home, anyone who has been cleaning up decomposing food must take a shower and change all clothing.

Further advice is available:

  • Christchurch City Council (Health Licensing) Phone: 03 941 8999
  • Community and Public Health Phone: 03 379 9480
  • Department of Labour Workplace Health & Safety Phone: 0800 20 90 20

Further information: