The City of Port Adelaide Enfield has over 700 food businesses within the City. Food businesses are comprised of restaurants, takeaways, deli's, green grocers, markets, cafes, bakeries, sporting clubs, childcare centres and many more.
Council's Environmental Health Officers are authorised under the Food Act 2001, Food Safety Standards and Food Regulations 2002 to regulate the sale of safe and suitable food.
Environmental Health Officers:
Conduct routine inspections of food premises
Respond to food complaints and food poisoning cases
Provide education and training in food safety
Assist the SA Health with food recalls
Request for Services
To report unhygenic food handling, unsafe or unsuitable food complete our online Request for Service
Food Handling and Hygiene Information
Whether you are a food handler at home or in a business, please click on the links to the right of this page for information on the latest in safe food handling and hygiene practices.
Online Food Hygiene Training - I'm Alert online food hygiene training
Foreign Object in Food
If you have discovered that a food you have purchased has an object in it which is not part of the listed ingredients:
- Do not remove the foreign object
- Wrap the remainder of the food in the original wrapping or in a material which will not contaminate the food
- Place the food, if perishable in the fridge or freezer
- Keep the receipt of the food
- Record the date of purchase; where the food was stored when it was first brought home; when the foreign object was first sighted; details of anyone who has consumed any part of the food
- Phone Council's Customer Service Centre on (08) 8405 6600 and ask to speak to an Environmental Health Officer or bring the food (with foreign object) into Council.
An Environmental Health Officer (EHO) will take appropriate action based on the information gained from the above points.
A common misconception amongst sufferers of food poisoning is that their illness was due to the last food they consumed. While the onset of symptoms can occur as short as 1 hr following consumption of food, generally symptoms appear between 8-12 hours, but may also take as long as 4 days. Food poisoning symptoms generally consist of one or more of the following; nausea, vomiting, diarrhoea, stomach cramps, dizziness, fever and dehydration.
Food poisoning is generally caused as a result of consuming 'potentially hazardous' foods which have not been maintained under temperature control or have been contaminated in some way. Potentially hazardous foods are foods such as raw and cooked meats, dairy products, seafood, processed fruits and vegetables, cooked rice and pasta, foods containing eggs, beans, nuts, or other protein rich foods.
If you suspect that you have food poisoning, visit your doctor and ask that a faecal sample be taken to be microbiologically analysed for food poisoning bacteria. If you have food remaining from the suspected source, ensure that it is stored in a way that will not alter the composition of the food. Eg in most cases it would be necessary to freeze the food to prevent spoilage. If you are unsure how to store the food contact Council's Environmental Health Officer.
If the results of the faecal sample are positive for food poisoning bacteria you may be asked to fill out a Food History Questionnaire to determine any potential food sources. Any remaining alleged food source may also be microbiologically tested.
Based on the information obtained from the food poisoning sufferer an inspection of the suspected food business may be conducted. However, specific action cannot be taken without sufficient evidence linking a food source and food business with the food poisoning bacteria detected from the sufferer.