Food Safety

Community and Public Health no longer provides food safety services within Canterbury, South Canterbury and the West Coast, since 1 September 2009.

A woman preparing a meal with her son and daughter.The Ministry for Primary Industries now deals with queries on any of the following:

  • Food Complaints including foreign objects or undeclared allergens in food within our region
  • Food Recalls
  • Imported Food
  • Food Safety Programmes
  • Food Labelling

Community and Public Health still deals with food poisoning and food-borne illness.

Contact an Environmental Health Officer at your local council if you want to report a ‘dirty’ food premises or unhygienic practices of food handlers.

Barbeques can be fun but food poisoning certainly isn’t!

You need to take special care when preparing, cooking and storing food in summer. Summer brings warm moist conditions – the ideal situation for bacteria to multiply quickly and cause food poisoning. Most bacteria are killed by cooking so it is important to make sure that meat is cooked properly to ensure that no bacteria survives to make you sick.

Follow the clean, cook, cover, chill rules, but take extra care especially when barbecuing.

Here are some tips to prevent food poisoning from barbequed food:

  • Make sure your barbecue and cooking tools have been cleaned with soap and water before using.
  • Have separate utensils, plates and other equipment for raw and cooked foods – using just one set will mean you transfer bacteria from raw meats to cooked foods.
  • Don’t place or prepare raw meat on the grill next to cooked or partially cooked meat or other ready-to-eat foods.
  • Precook chicken, sausages and minced meat before barbequing. Barbecue until meat is steaming hot (over 75 degrees Celsius) all the way through – until the juices run clear and there is no pink flesh in the middle.
  • Turn food regularly so that it cooks evenly.
  • Marinate meat in a covered container in the fridge and cook the marinade before pouring it over cooked foods.
  • Keep all food covered and cool until ready to cook or eat. Use an ice pack in a cool bag or chilly bin to keep food cold if outdoors.




Download or order resources from the Community Health Information Centre.


For further information, contact:

Ministry for Primary Industries
0800 693 721

Page last updated: 21/12/2016

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