The warmer months bring an abundance of gatherings, outdoor meals, and barbeques.

To help Kiwis enjoy their summer feasts safely, New Zealand Food Safety has released some practical food safety advice for keeping whānau and friends healthy and happy.

"We know that half of the foodborne illnesses in New Zealand originate in the home. Following good food safety practices is an important way to keep friends and family from getting sick," said Vincent Arbuckle, deputy director-general of New Zealand Food Safety.

Mr Arbuckle noted that simple steps like washing hands, maintaining clean food preparation areas, handling raw chicken carefully, cooking food thoroughly, and keeping it cool while on the go can prevent illness.

Campylobacter a Key Concern

Campylobacter is the leading cause of foodborne illness in New Zealand, with approximately 6,000 cases reported annually.

Rates of infection tend to spike during summer, largely due to handling and consuming poultry at home.

"The great news is that New Zealand’s rates of Campylobacter illness have significantly decreased since 2006, thanks to the sustained efforts of the poultry industry, major retailers, and better consumer awareness," Mr Arbuckle added.

However, he also emphasised the importance of staying vigilant, especially when cooking for vulnerable groups such as the very young, elderly, pregnant women, or those with weakened immune systems.

Essential Summer Food Safety Tips

1. Wash Your Hands Thoroughly

Handwashing is one of the most effective ways to prevent harmful bacteria from spreading to food.

Wash hands with soap and water, and dry them well before handling food, especially after activities such as touching raw meat, using the toilet, or handling pets.

According to New Zealand Food Safety’s 2024 Consumer Insights Survey, while most people wash their hands when preparing food, there’s room for improvement.

Handwashing is also essential when cooking outdoors or while travelling.

If soap and water aren’t available, use hand sanitiser as a backup.

2. Handle Raw Chicken Safely

Around half of New Zealanders still wash raw chicken before cooking, which can spread bacteria across kitchen surfaces.

Instead, pat chicken dry with a paper towel and dispose of it immediately.

Use separate chopping boards, utensils, and plates for raw and cooked chicken, and ensure all surfaces and tools are cleaned thoroughly with hot, soapy water.

Cook chicken thoroughly until juices run clear and avoid cross-contamination by keeping raw chicken away from ready-to-eat foods.

3. Barbeque Food Properly

When barbequing, use separate utensils and plates for raw and cooked meats.

Ensure all meat is cooked to at least 75°C or until juices run clear.

For items like mince, cook thoroughly until firm and browned.

Clean barbeque tools, grills, and surfaces with soap and water before use, and marinate meat in the fridge rather than at room temperature.

Leftover marinade should be cooked before being used as a sauce.

4. Keep Food Cool on the Go

Summer picnics and road trips call for extra care with chilled foods.

Use ice packs or frozen water bottles in a chilly bin to keep salads, meats, and cheeses cool.

Leftovers should be refrigerated as soon as possible and consumed within two days.

When shopping or travelling with perishable items, bring a chilly bin or bag and transfer foods to the fridge or freezer as soon as you arrive home.

If in doubt about food safety, it’s better to throw it out.

Protecting Your Family

Mr Arbuckle stressed the importance of food safety when cooking for vulnerable family members.

"For frail older adults, pregnant women, young children, or those with compromised immune systems, the consequences of foodborne illness can be devastating."

By following these simple guidelines, Coasties can ensure that good food and great company remain the focus of their summer festivities.

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