NZFS deputy director-general Vincent Arbuckle said half of the foodborne illnesses in New Zealand originated in the home.
"Following good food safety practices is an important way to keep friends and family from getting sick," Mr Arbuckle said in a statement.
"Most of this can be avoided by taking some simple steps to keep safe, including washing your hands, keeping your prep space clean, taking extra care with handling raw chicken, cooking food thoroughly and keeping it cool if you’re on the go."
Campylobacter is the most reported cause of foodborne illness in New Zealand, and about 6000 cases are reported annually. Rates of illness from Campylobacter can spike over summer, usually associated with preparing and consuming poultry at home.
Mr Arbuckle said the great news was that New Zealand’s rates of illness from Campylobacter had reduced significantly since 2006 due to sustained efforts by the poultry industry, the major retailers and better awareness by consumers.
"It’s especially important that food safety is top-of-mind when you’re cooking for your frail older, pregnant, very young and immune-compromised whānau, as the consequences for them from getting sick from food can be devastating," he said.
"Remember, food safety is the key ingredient when preparing food for the holidays, so here are some tips for a safe summer."
HOT TIPS FOR SUMMER FOOD SAFETY SUCCESS
• Handwashing is number one:
Washing your hands is the first line of defence and one of the best ways to prevent harmful bacteria spreading to your food.
Wash hands thoroughly with soap and water and dry them well before handing food. You could use hand sanitiser if you don’t have access to water.
Always wash your hands after handling raw meat and poultry (like chicken and eggs), going to the toilet or changing nappies, touching pets or animals, gardening or any other activity that makes your hands unclean.
• Handle raw chicken safely:
About half of New Zealand consumers still wash their chicken before cooking. This can spread bacteria around the kitchen and increases risk of contamination.
Instead, NZFS recommends that you pat chicken dry with a paper towel and put the paper towel straight in your rubbish bin.
Always wash your hands with soap and water (preferably warm) after handling raw chicken. Again, hand sanitiser is an alternative.
Keep your raw chicken separate from ready-to-eat and fresh foods, using separate chopping boards, plates and utensils for raw chicken.
Always thoroughly wash preparation surfaces, dishes and utensils with hot soapy water, then rinse and dry them before using them for other foods.
Use a different plate for raw and cooked chicken.
Don’t let raw chicken or its juices touch ready-to-eat foods, and make sure you cook your chicken thoroughly until juices run clear.
• Barbecue like a pro:
Use separate utensils, chopping boards and plates for raw and cooked meat, and barbecue meat until it is more than 75°C all the way through and thoroughly cooked. If you don’t have a thermometer, turn chicken, pork and sausages often so they cook evenly until juices run clear.
Mince should be thoroughly cooked right through (until firm and browned) to kill harmful bacteria that could be introduced through processing and/or preparation.
Make sure your barbecue and cooking tools have been cleaned with soap and water before using. Marinate meat in a covered container in the fridge and cook the marinade before pouring over cooked meat. Keep raw meat and cooked foods or ready-to-eat foods (like salads) separate.
• On the go with food? Chill it:
As summer is here, it’s a good idea to get picnic- and travel-ready. Freeze ice packs or bottles of water to pack a chilly bag or bin.
Store foods such as salads, meats and cheeses in a chilly bin with ice packs until needed. Cover and chill your food until you cook it — and chill leftovers as soon as possible.
Leftovers make for great picnic and camping fare. Eat them preferably within 2 days — when in doubt, chuck them out. — APL
