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 safetyRMP resourcesFood Safety postersFood safety governanceTotal Diet SurveyWSMP templateListeria monocytogenes in ready to eat foodslabel reviewsMeat smokingfood defenceFood labelingCross contamination E coli 0157Food Safety ToolkitCalculate sanitiserpreservatives in meatNational Programmesfood safety roleFood Safety Buddy magazineFood safety cultureraw milkfish processingFood safety training resourcesAcidificationFood processing criteriaHurdle TechnologyFood allergenfood contact packagingFood Act 2014 exemptionsfood safety updatesFood premises requirementsDehydrating foodsEnvironmental swabbingListeria swabbingshelfe life guidelinesHousehold RefrigeratorsPreparing food industry sanitisersListeria outbreakFoodRecall templateCustomise Your National ProgrammeNovel foodsDomestic fridgescarbon monoxideTop 5 Food Safety TopicsListeria guidelineshow to determine shelf life of foodsfood and botulism riskfood industry crisis managementPathogen swabbingEgg shelf lifeFood Safety training coursesDietary Supplements requirementssale of raw milkAllergen managementHigh Pressure ProcessingNational Programme guidelinesMicrobiological Limits in Foodglazed seafood weightsListeria testing of ready to eat foodsMicrobiological reference criteriaFront of pack labellingFree Listeria training moduleFurther Processing guidelinesConcentration and DryingFood Recall ProceduresCommercial sterilisationNew Product DevelopmentHACCP podcastsous vide for foodservicepart time food safety rolemodified atmosphere packingirradiated foodHepatitis Ametal detector functionalityallergen labellingforeign object auditsNational ProgrammeSelf supply waterImported forzen berriesWinemakers Food Safety TemplateLabelling of irradiated foodHemp seed can be sold as foodLaboratory training coursesFood Standards Code Hepatitis A in frozen berriesPrivate LabelStandard 1.6.1 Listeria testingrare or lightly cooked meat guidelinesreview of food traceability practicesfood safety programme templatesFood Act 2014Significant amendments to Food Control PlansFood Protection ForumListeria Outbreak Rock MelonFeeding food waste to pigsSummary of Changes to Food Standards CodeFSANZ Food Allergen PortalFood Allergen PortalFood allergensHealth Star RatingMilk allergen in dark chocolatehydrogen cyanide and apricot kernelsCountry of Origin labelling for foodvacuum packingAlcohol labelling guideCooking meat and seafoodweights and measursfood traceabilityBacterial levels in foodHACCP trainingbrix pH and water activityHamburger meat cookingAssured Food Safety new websiteListeria samplingHot holding meat and seafoodSalami manufacturefood preservationHeat treatments for meat and seafoodfood legislation updatesEgg labellingsous videHome based food businessesFCP evaluationFood labellingListeria trainingshelf life determinationFood Notice for Food Control Plans and National Programmes carbon monoxide in fish processingGuidelines for National Programmesapricot kernels and food safetyUCFM Guidelinespreserving food with acidsStorage of meat and seafoodalcoholic beverages composition requirementsFSSC 22000E coli 0157 Hepatitis in frozen berriesFood Act 2014 resourcesListeria monocytogenes in ready to eat foodsalami food safety guidelinesx ray detector functionalityTemplate FCPlisteria online trainingcontract food safety specialistTemplate Food Control PlanStandards for food premisesNPDfood allergen labellingFood Safety WatchFood Fraud ToolkitDrying fruits and vegetables for food safetyInternal Audit trainingWhich microbiological limits do I usefood packagingsulphites in meatfood standards code indexFood Standards Code revisionWater activity seminarfood safety auditorFood Control Plan evaluationLupinFood Regulations 2015Food Fraudfresh produce sanitationRMP template formsgluten freeSushi guidelinesFood Recall guidelinesNational Programme guidanceHPPFood business registrationfood weights and measuresOffice administrator positionpre-op inspectionscustom Food Control PlanHemp seed food labellingcrisis management guidelinescontrol of Hepatits A in berriesweights and measures


Archive