Food Safety

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

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; and
  • 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.


Documents

Downloads

Download or order resources from the Community Health Information Centre.

Links

For further information, contact:

Ministry for Primary Industries (MPI)
0800 693 721


Understanding the risks of raw milk

Raw milk has not been heat treated to kill harmful bacteria such as Campylobacter, Listeria and toxin-producing strains of E. coli.

There’s no way of telling by taste, sight or smell if raw milk will make you sick.

People most likely to get sick from drinking raw unpasteurised milk are young children, pregnant women and those with weakened immune systems


New goal to reduce Campylobacter food poisoning

Ministry for Primary Industries media release: 9th March 2020

Deputy director-general for New Zealand Food Safety Bryan Wilson announced today a new goal to significantly reduce foodborne Campylobacter poisoning by 20 percent by 2025.

Campylobacter is the most common cause of notifiable foodborne illness in New Zealand. Symptoms can include stomach cramps, nausea, fever and diarrhoea, lasting for about a week.

“Contributing factors are Kiwis’ ever-increasing level of consumption of fresh chicken meat and the way we handle, prepare and cook poultry meat in New Zealand.

“Working with the poultry industry, New Zealand Food Safety’s risk management strategy has achieved more than a 50 percent reduction in foodborne cases since 2006. But the rate of gastrointestinal illness caused by this bug remains high,” says Mr Wilson.

“It’s important consumers know how to prevent Campylobacter in the home. Cooking chicken properly until the juices run clear and having good hygiene practices at home to prevent cross-contamination will minimise your risk to Campylobacter and other foodborne illnesses,” says Mr Wilson.


Page last updated: 09/03/2020

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