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



how to determine shelf life of foodsFood Safety training coursesListeria trainingpart time food safety roleFood Safety data captureSushi guidelinesHot holding meat and seafoodFSANZ Food Allergen Portalsale of raw milkHigh Pressure Processingcarbon monoxidefood packagingImported forzen berriesHealth Star RatingFood Notice for Food Control Plans and National Programmes Salami manufacturegluten freeFood Act 2014 resourcesFood Safety postersFood safety cultureAllergen managementHemp seed food labellingSelf supply waterfood legislation updatesmetal detector functionalityTemplate FCPpre-op inspectionsRMP template formsLabelling of irradiated foodCalculate sanitiserHurdle TechnologyTop 5 Food Safety TopicsDrying fruits and vegetables for food safetyalcoholic beverages composition requirementsbrix pH and water activityListeria guidelinesfood preservationCustomise Your National ProgrammeListeria swabbingfood and botulism riskFood premises requirementsraw milk safetyfood safety auditorFood Fraud ToolkitNational ProgrammesStorage of meat and seafoodListeria samplingFree Listeria training moduleListeria monocytogenes in ready to eat foodsNational Programme guidanceConcentration and DryingFood labellingHeat treatments for meat and seafoodFood Standards Code revisionUCFM GuidelinesHousehold Refrigeratorssous videFood processing criteriaFood FraudFood Protection Forumcontrol of Hepatits A in berriesFood allergenDietary Supplements requirementslisteria online trainingfood traceabilityFood Control Plan evaluationHPP for milkFermenting vegetablesSummary of Changes to Food Standards CodeStandard 1.6.1 Listeria testingrare or lightly cooked meat guidelinesFood allergensFood Allergen PortalHepatitis in frozen berriesListeria Outbreak Rock Melonreview of food traceability practicesFood Regulations 2015allergen labellingcontract food safety specialistWater activity seminarFront of pack labellingAcidifying FoodInternal Audit trainingGuidelines for National ProgrammesHepatitis Afood contact packagingListeria monocytogenes in ready to eat foodCross contamination E coli 0157custom Food Control PlanOffice administrator positionRMP resourcessalami food safety guidelinesNovel food processing technologiesLaboratory training coursesshelf life determinationglazed seafood weightsvacuum packingEgg labellingFood safety training resourcesBacterial levels in foodFood Safety Watchraw milkshelfe life guidelinesFeeding food waste to pigsPathogen swabbingTemplate Food Control PlanEnvironmental swabbingNovel foodsFood recall Risk ManagementSignificant amendments to Food Control PlansFood Act 2014Cooking meat and seafoodfood allergen labellingfood industry crisis managementCalculating alcohol in brewed soft drinksNational ProgrammeNational Programme guidelinesfood safety roleWSMP templateFood Safety Buddy magazinefood safety programme templatesFurther Processing guidelinesFood fermentationirradiated foodlabel reviewsMy Food PlanCountry of Origin labelling for foodMicrobiological Limits in Foodweights and measurscarbon monoxide in fish processingFood labelingMeat smokingHACCP trainingFood Act 2014 exemptionsCommercial sterilisationFood Standards Code Food Recall guidelinesweights and measuresAssured Food Safety new websiteFood safety trendsFCP evaluationfood defenceHemp seed can be sold as foodfood weights and measuresAcidificationLupinAlcohol labelling guidehydrogen cyanide and apricot kernelsDomestic fridgesFoodRecall templateWinemakers Food Safety TemplateStandards for food premisesx ray detector functionalityDehydrating foodsNPDMicrobiological reference criteriafresh produce sanitationHome based food businessespreservatives in meatPreparing food industry sanitisersFood RecallsFood Safety ToolkitFood safety governanceapricot kernels and food safetyHPPTotal Diet SurveyE coli 0157 foreign object auditspreserving food with acidsFood business registrationListeria testing of ready to eat foodsPrivate Labelmodified atmosphere packingEgg shelf lifeNew Product Developmentfood safety updatesFSSC 22000crisis management guidelinesWhich microbiological limits do I useMilk allergen in dark chocolateListeria outbreakfood standards code indexfish processingsulphites in meatFood Recall ProceduresHepatitis A in frozen berriessous vide for foodserviceHACCP podcastHamburger meat cookingAlcohol in kombucha