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Food tampering

Recent threats to food safety have emphasised the need for the public to be aware of the fact that food may be, or have been, tampered with and therefore unsafe to eat. Below is some information to help you determine whether food has been tampered with and what to do in such circumstances.

Food is regulated in a number of ways in New Zealand to ensure it is safe for consumers. The New Zealand Food Safety Authority works with food businesses to ensure food is safe to eat. The majority of businesses in New Zealand are very proactive in keeping their food safe. Tampering of food is rare, but nevertheless could occur. If you suspect a product has been tampered with please follow the guidelines below.

Signs to look for in tampered food include:

• In packaged food look for broken seals, unusual stains, unusual smells, damaged packaging or other breaks in packaging.
• For unpackaged food, be especially vigilant of any suspicious activity by anyone, especially in unsupervised food areas and around condiments or utensils used with food such as straws or plastic cutlery. If you see any suspicious activity contact the police immediately.

 If you suspect food has been tampered with:

• DO NOT SNIFF, TOUCH, EAT OR TASTE THE FOOD. If someone becomes sick after handling a suspect product call an ambulance immediately.
• Try not to handle the product unnecessarily.
• Contact the police. Ordinarily food complaints are dealt with by health protection officers in regional public health units. However in the instance of suspected food tampering it is best to contact the police first.
• Likewise if you see any suspicious activity around food, contact the police.

If someone becomes sick from a product you suspect has been tampered with:

• Ring an ambulance immediately on 111 and follow their advice.
• Contact the police.

Information for companies or organisations selling food. 

(More detailed information will be added shortly.)

• Any publicly available food, condiments or cutlery should be closely controlled.
• Automatic dispensing machines including vending machines should be monitored.
• Access to storage areas and water systems should be controlled.
• HACCP systems need to include measures to mitigate deliberate tampering risks.

Related Links

• Ministry of Health (NZ) - Questions and Answers about Cyanide
• New Zealand Police
• Occupational Safety and Health Advice on handling suspicious packages
• National Poisons Centre Toxins database