New Zealand Total Diet Survey

May 24, 2018 at 1:06 PM

New Zealand Food Safety (a unit of the Ministry for Primary Industries) has today published the results for the 2016 New Zealand Total Diet Study (TDS), which shows the food New Zealanders eat has a high level of safety in regard to chemical hazards which might be present in the food supply.  Exposure to agricultural chemicals and contaminants from food remains low, and for the first time in 2 decades, our dietary intake of iodine is sufficient for good health.

You can review and download the survey here.



Tags: Total Diet Survey
Category: News

Categories


Tags

raw milk safetyshelfe life guidelinesglazed seafood weightsCommercial sterilisationTemplate Food Control PlanFood allergenFood premises requirementsFSSC 22000Food labellingFood Safety postersNovel food processing technologiesImported FoodsImporting food New ZealandE coli 0157 Food Allergen Portalfood standards code indexsous videSafe fish consumptioncontrol of Hepatits A in berriesStarting a Food businessMicrobiological Limits in FoodMilk allergen in dark chocolateListeria Outbreak Rock MelonCoronavirusIntentional SubstitutionMaking food for animalsapricot kernels and food safetyFood labelling for selling to manufacturersAcidificationFood RecallsFood safety and Coronavirusx ray detector functionalityListeria monocytogenes in ready to eat foodFood Regulations 2015Food Safety Buddy magazineUCFM GuidelinesAllergens in foodListeria trainingHemp seed can be sold as foodEating safely when pregnantlisteria online trainingFood recall Risk Managementlabel reviewsFood Safety Culture resourcesNational Programme guidance2020 General Principles of Food HygieneAllergen managementFood Safety WatchLaboratory training coursesHPPHousehold RefrigeratorsHACCP trainingfood safety rolePreparing food industry sanitisersFood Safety Assessment KombuchaHealth Star RatingPregnancy warning labels on alcoholRMP resourcesFood Standards Code Food Safety Assessor positionfood packagingvacuum packingfood safety updatesFoodRecall templateweights and measuresHigh Pressure ProcessingHome based food businessesFood labelingFood labelling guideFood business registrationfood weights and measuresfood industry crisis managementFood safety cultureFood Protection ForumMicrobiological reference criteriaFood Act 2014 resourcesPet Foodsalami food safety guidelinesImported Food Risk Advicesale of raw milkEnvironmental swabbingRMP template formscarbon monoxide in fish processingFermenting vegetablesnew rules for allergen labellingpreserving food with acidsallergen labellingSelf supply waterHepatitis in frozen berriesFood Recall Proceduresshelf life determinationUnexpected allergens in foodLupingluten freefood allergen labellingPregnancy warning labelsGuidelines for National ProgrammesFood Recall StatisticsNational Programmeshow to determine shelf life of foodsfood importer registrationalcohol warning labelsHACCP podcastpart time food safety roleHemp seed food labellingWater activity seminarWSMP templateCountry of Origin labelling for foodHepatitis AFood safety training resourcesFood processing criteriaAlcohol in kombuchacarbon monoxideSalami manufactureDomestic fridgesHPP for milkCooking meat and seafoodCoronavirus and food safetyMisrepresentationweights and measursfood safety auditorCountry of Origin labellingHurdle Technologypreservatives in meatSummary of Changes to Food Standards CodeHepatitis A in frozen berriesSushi guidelinesFeeding food waste to pigsEgg labellingfood traceabilitypre-op inspectionsHamburger meat cookingImported forzen berriesFood allergensFood safety and Covid 19food safety programme templatesKombucha food safetyFurther Processing guidelinesBacterial levels in foodTemplate FCPFood fermentationNPDListeria samplingLabelling of irradiated foodTotal Diet SurveyCovid 19 implications for food manufacturingrare or lightly cooked meat guidelinesPrivate LabelImported Food made with fortified ingredientsListeria outbreakcontract food safety specialistJob VacancyStandards for food premisesfood contact packagingFSANZ Food Allergen Portalcrisis management guidelinesFood Fraudfish processingFood Standards Code revisionFood safety governancefresh produce sanitationfood preservationEgg shelf lifeSignificant amendments to Food Control PlansCodex HACCP updatesCOVID 19food and botulism riskbrix pH and water activitymodified atmosphere packingFood safety trendsPathogen swabbingOffice administrator positionCross contamination E coli 0157Free Listeria training moduleFood Recall guidelinesreview of food traceability practicesHeat treatments for meat and seafoodDehydrating foodsFront of pack labellingMeat smokingNutrition Panel CalculatorCalculate sanitiserAllergen management and labelling guideListeria testing of ready to eat foodsFood safety and pregnancyFood Safety ToolkitListeria monocytogenes in ready to eat foodsintended use codinghydrogen cyanide and apricot kernelsFood Fraud ToolkitFCP evaluationMy Food Planfood legislation updatesDrying fruits and vegetables for food safetyFood labelling for food service and cateringfood defencesulphites in meatNovel foodsCalculating alcohol in brewed soft drinksHACCP updatesTop 5 Food Safety TopicsDietary Supplements requirementsalcoholic beverages composition requirementsFood Safety training coursesStandard 1.6.1 Listeria testingInternal Audit trainingmetal detector functionalityforeign object auditssous vide for foodserviceFood Act 2014 exemptionsNational ProgrammeImported foodListeria swabbingListeria guidelinesirradiated foodFood Control Plan evaluationWhich microbiological limits do I useNational Programme guidelinesFood labelling for retailFood Safety data capture2020 HACCPcustom Food Control PlanFood Notice for Food Control Plans and National Programmes Winemakers Food Safety Templateraw milkHot holding meat and seafoodAcidifying FoodAssured Food Safety new websiteConcentration and DryingNew Product DevelopmentStorage of meat and seafoodCustomise Your National ProgrammeMercury in FishFood Act 2014Alcohol labelling guide


Archive