Campy cases heading downwards

For some time, the poultry industry has been working hard, both on farms and in the processing plants, to reduce the prevalence of Campylobacter on chicken. The NZFSA’s...

Food Safety

May 6, 2011

Food borne illnesses are a constant concern for our industry and all food producers. PIANZ members have recently worked with the NZFSA on a hugely successful programme to reduce the...

Salmonella in New Zealand Broiler Chickens

October 11, 2010

Salmonella in chickens is measured by the National Microbiological Database (NMD), the same system that measures red meats. The NMD is administered by the NZFSA. Salmonella samples...

Whose Responsibility is Food Safety?

Food safety is a shared responsibility from farm to fork. Along the way, growers, feed mill operators, chicken processors, retailers, supermarkets, restaurants, takeaway...

Top Ten Poultry BBQ Safety Tips

If cooking frozen chicken, make sure it’s fully defrosted before cooking. Make sure your hands and all knives, utensils and chopping boards are clean before use. If frying or...
Page 1 of 212