New Zealand Food Safety is urging Kiwis to keep food safety front of mind this festive season, as food poisoning cases typically rise over summer.

“No one wants to spend their holiday sick or knowing that they have made others ill from food,” says New Zealand Food Safety deputy-director general Vincent Arbuckle.

One key reminder is to skip washing raw chicken. It does not make it safer and can spread harmful bacteria around the kitchen.

Pat it dry with a paper towel, bin the towel straight away, then wash hands. Keep raw chicken away from ready-to-eat foods, and use separate boards, plates, and utensils.

For barbecues, use separate tools for raw and cooked meat.

Cook meat right through, with chicken, pork, and sausages turned often until juices run clear. New Zealand Food Safety says meat should be more than 75°C all the way through.

If you’re eating outdoors or travelling, keep salads, meats, and cheeses cold in a chilly bin with ice packs.

Chill leftovers within 2 hours and eat them within 2 days if they’re usually eaten cold.

Reheated leftovers should be eaten within 4 days and reheated until piping hot.

Rice-based leftovers should be eaten within 2 days.

For Hibiscus Coast families planning picnics, camping, or backyard BBQs, these are the small steps that help keep everyone well.

New Zealand Food Safety also points people to download the MPI “Food Safety in the Home” booklet (PDF).

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