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



food traceabilityListeria guidelinesTemplate FCPNational Programmesfood safety updatesWater activity seminarFood Act 2014 resourcesWinemakers Food Safety Templatereview of food traceability practicesNovel food processing technologiesFood Safety data capturePet FoodMaking food for animalsDehydrating foodsOffice administrator positionHousehold RefrigeratorsFood RecallsHepatitis A in frozen berriesCalculate sanitiserSushi guidelinesHPPFood Recall ProceduresFood safety and Coronavirusfood contact packagingFood Allergen Portalallergen labellingJob VacancyFoodRecall templateNational ProgrammeTop 5 Food Safety TopicsDietary Supplements requirementsFeeding food waste to pigslisteria online trainingLupinFood allergenfood packagingStarting a Food businessFood Safety Toolkitpreservatives in meatPathogen swabbingglazed seafood weightsCOVID 19FSSC 22000WSMP templateFood fermentationFood safety governanceCross contamination E coli 0157Front of pack labellingGuidelines for National ProgrammesFree Listeria training moduleFood Safety training coursesFood Safety Culture resourcesHamburger meat cookingAssured Food Safety new websitebrix pH and water activityEgg shelf lifeFood safety cultureSummary of Changes to Food Standards CodeMeat smokingE coli 0157 modified atmosphere packingx ray detector functionalityImported forzen berriesshelfe life guidelinescrisis management guidelinesPregnancy warning labelsNPDFood Notice for Food Control Plans and National Programmes Food recall Risk ManagementNew Product DevelopmentLabelling of irradiated foodFood allergensfood industry crisis managementfood weights and measuresNovel foodsHome based food businessessulphites in meatfish processingraw milkfood defencerare or lightly cooked meat guidelinesHemp seed food labellingfood standards code indexsous vide for foodservicefood safety roleraw milk safetygluten freeNational Programme guidanceFood Act 2014Commercial sterilisationcontract food safety specialistSelf supply watersous videHACCP trainingFCP evaluationImported FoodsFood labelingPregnancy warning labels on alcoholFood labellingImported foodTemplate Food Control PlanListeria monocytogenes in ready to eat foodListeria testing of ready to eat foodsAlcohol labelling guidehow to determine shelf life of foodsapricot kernels and food safetyfood and botulism riskHeat treatments for meat and seafoodUCFM GuidelinesFood Safety Assessor positionCountry of Origin labelling for foodfood preservationRMP template formsBacterial levels in foodRMP resourcesFood safety training resourcesListeria trainingListeria monocytogenes in ready to eat foodsFood premises requirementsFood Standards Code alcohol warning labelsFSANZ Food Allergen PortalWhich microbiological limits do I useAcidificationCooking meat and seafoodweights and measurslabel reviewsFood Safety Buddy magazinevacuum packingDrying fruits and vegetables for food safetypart time food safety roleSalami manufactureCovid 19 implications for food manufacturingListeria Outbreak Rock MelonSignificant amendments to Food Control PlansEnvironmental swabbingNational Programme guidelinespre-op inspectionsalcoholic beverages composition requirementsCustomise Your National ProgrammeFood Regulations 2015Hepatitis AHPP for milkListeria swabbingHot holding meat and seafoodsale of raw milkCalculating alcohol in brewed soft drinksfood safety programme templatesStandards for food premisesHACCP podcastforeign object auditsConcentration and DryingCoronavirus and food safetyFurther Processing guidelinesListeria outbreakpreserving food with acidsFood FraudAcidifying Foodweights and measuresCoronavirusImported Food made with fortified ingredientsFood safety and Covid 19irradiated foodsalami food safety guidelinesStandard 1.6.1 Listeria testingFood Safety postersEgg labellingfood allergen labellingLaboratory training coursesMy Food PlanFood Fraud ToolkitAllergen managementFood Safety Watchshelf life determinationFood Protection ForumFood Standards Code revisioncarbon monoxidecustom Food Control PlanAlcohol in kombuchaInternal Audit trainingPrivate LabelHepatitis in frozen berriesFood Recall guidelineshydrogen cyanide and apricot kernelsFood Control Plan evaluationHigh Pressure ProcessingHemp seed can be sold as foodFermenting vegetablesHurdle TechnologyTotal Diet Surveycarbon monoxide in fish processingDomestic fridgesFood safety trendsImported Food Risk Advicemetal detector functionalitycontrol of Hepatits A in berriesMilk allergen in dark chocolatefood safety auditorFood processing criteriaFood business registrationHealth Star RatingPreparing food industry sanitisersListeria samplingfood legislation updatesMicrobiological Limits in FoodStorage of meat and seafoodFood Act 2014 exemptionsMicrobiological reference criteriafresh produce sanitation