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UMU Pasifika

Food Safety for Pacific Peoples

Definitions

Here are some words and terms that are used in this booklet.

Food safety - the consideration of health risks associated with food

Foodborne illness - an illness acquired as the result of eating contaminated foods. It can be caused by bacteria, viruses, parasites, chemicals, the toxic products of bacteria as well as naturally occurring food toxins

Pathogens - bacteria, viruses and parasites that cause illness

Perishable foods - foods that are subject to decay, or ‘going-off’. Often perishable foods need to be refrigerated to preserve their freshness and safety

Ready-to-eat - food that is prepared in advance and can be eaten without further preparation

Temperature danger zone - temperatures between 4ºC to 60ºC provide the ideal growing conditions for pathogens to grow quickly. By keeping food out of the temperature danger zone, you can reduce the risk of food becoming unsafe

Umu - a traditional Pacific method of cooking food. Rocks are heated and food is placed on top of the hot rocks to cook

Introduction

Kia Ora, Talofa lava, Kia Orana, Taloha ni, Fakaalofa lahi atu, Ni sa bula vinaka, Malo e lelei, and Warm Pacific Greetings

This food safety booklet is the result of a partnership between the New Zealand Food Safety Authority, the Auckland Regional Public Health Service’s Vaka Ola team, Pacific Health Service Porirua and people from Pacific communities of Auckland and Porirua. It aims to provide an awareness of food safety as well as provide guidance on handling food in the home and when catering for large community or social functions.

The path to developing these resources involved researching statistics and available information, talking to our communities, and carrying out two community umu in Auckland and Wellington to demonstrate and record safe food practices. Wherever we went, we were welcomed by the community who were keen to listen to us, and to take our messages on board. I thank everyone who has given their time and to everyone who helped with the community projects.

The booklet works its way through the process of how we handle food - buying, transporting, storing, cooking, leftovers and discusses the things we can do at each step to minimise food safety risks for ourselves, our families and friends. It also addresses food safety issues that are relevant to Pacific peoples, such as bringing in food from the Pacific Islands, eg palusami and seafood, and delicacies such as Povi masima and raw fish salad.

People Handling Food

Food safety begins with personal hygiene. People who handle food are the most important link in preventing foodborne illness. ‘Handling food’ includes purchasing and gathering, preparing, cooking, serving food and distributing leftovers.

People handling food must wash and dry their hands properly: this helps to prevent pathogens being transferred from unclean hands onto cooked or ready-to-eat foods.

If you wear gloves when handling food, change them as often as you would wash your hands.

Hand washing

When to wash your hands

• Before and after preparing food

• After handling raw food - especially meats or poultry

• Before eating

• After handling rubbish, or animals

• After going to the toilet, or changing a baby’s nappy

• After eating, licking fingers, or biting fingernails

• After smoking, coughing or sneezing

• After gardening

How to wash your hands

• Wash your hands thoroughly with soap and warm water by rubbing them together for 20 seconds. (That’s how long it takes to sing two verses of ‘Happy Birthday’)

• Use a nail brush to remove dirt or build up of food from under your finger nails.

• Rinse your hands well under running water.

• Dry your hands thoroughly for 20 seconds (that’s another two verses of ‘Happy Birthday’) with a clean hand towel, or disposable paper towel.

• Don’t dry your hands on a tea towel that is used to dry dishes, and change your hand towel daily or more often if it is wet.

There are a few differences around personal hygiene to think about when preparing food for family in your home or for large groups in, for example, church or hall kitchens.
	In your home	For large groups
Hand jewellery (rings, bracelets, bangles and watches) can provide a place for pathogens to grow in, which can be then be transferred onto food.	Wash the areas on your hands around hand jewellery very carefully.	It is recommended that you remove hand jewellery.
Wounds (cuts etc.) and infected sores can be a source of pathogens which can be transferred onto food.	Cover all wounds on your hands, especially if they are infected, with plasters while you are handling food.	It is recommended that people who have infected sores on exposed skin don’t work with food.
Diarrhoea or vomiting can be a source of pathogens which can be transferred onto food.	Wash your hands with extra care if you are suffering from diarrhoea or are vomiting, or have been looking after someone else with these symptoms during the last 24 hours.	It is recommended that people who have suffered from, or have been looking after someone else with these symptoms in the last 24 hours do not prepare food.

Mo i latou e gaseseina mea taumafa

• E tatau i tagata uma e gaseseina mea taumafa ona fufulu mama ma fa`amago lelei o latou lima.

Ko e ngaohi ‘o e me’akai

• Ko e tokotaha kotoa pe ‘oku tokoni ki hono teuteu’i pe ngaohi ‘o e me’akai kuopau ke fanofano pea holoholo hono nima ke matu’u ‘aupito

Te aronga raverave kai

• Ko te aronga katoatoa tei akateatea mamao me kare, tunu e te tuá i te mänga, ka anoanoia kia tamä e kia tamarö meitakiía to ratou rima.

Tau tagata taute mena kai, poke fota mena kai

• Ko lautolu na e tau tagata lagomatai ke taute, poke taute mo e tufatufa atu e tau mena kai, kia mailoga ke holoholo fakamitaki mo e fakamomo ke momo mitaki e tau lima ha mutolu.

Buying Safe Food

Buying food from a Council-registered food premises, or from a business with a New Zealand Food Safety Authority approved food safety programme will help to ensure that you are buying safe and suitable food.

Follow these guidelines to ensure you buy the safest food possible

• Only buy and use food that is fresh, or within its ‘use-by’, or ‘best before’ date. Remember that once a package is opened it should be treated like fresh or perishable food.

• Only buy food whose packaging is in good condition; avoid buying food with damaged packages - leaking cartons, swollen or dented cans, ripped packets, loose vacuum packs etc.

• Check that chilled food is cool to touch and that frozen food is frozen solid.

• Only buy meat that has been slaughtered, inspected, processed, packaged and labelled at a regulated butchery premises, ie an abattoir or retail outlet

Homekill

• It is legal for people to kill and consume their own animals; however it is illegal to sell or barter homekill meat. It is also illegal to buy homekill meat.

• At traditional social events it is assumed that there is no element of trading. Homekill meat can be used, but if money or gifts change hands homekill meat should not be used even if the participants are aware that homekill is being offered.

• For more information about food safety and the regulations relating to homekill meat refer to the factsheet on NZFSA’s website: www.nzfsa.govt.nz/animalproducts/publications/info-pamphlet/index or call 0800 693 721

Fa`atauina o mea taumafa

O le fa`atauina mai o mea taumafa mai faleoloa o lo`o resitalaina fa`aletulafono i le ‘New Zealand Food Safety Authority’ o lo`o iai ni polokalame e talafeagai lelei mo le fa`asaogalemuina o so`o se ituaiga mea taumafa e te fa`atauina mai.

• Ia filifilia na o mea taumafa fou

• Ia fa`atauina na o mea taumafa o lo`o lelei atoatoa lona afifiina.

• O mea taumafa tu`u-aisa, e tatau ona aisa ma maluluina lelei

• O `aano uma o manufasi e tatau ona tapeina mai, siakiina, gaosiaina, afifiina ma fa`apepaina lelei ma ua iai tusitusiga fa`aletulafono.

Fakatau mai me’akai

Fakatau mai me’akai mei he ngaahi fale ‘oku ‘osi lesisita pe ko e pisinisi ‘oku ‘osi fakangofua pea fakalele ai ‘a e polokalama ‘a e New Zealand Food Safety Authority, ke tokoni’i pea malu’i koe ke ke fakatau mai ha me’akai lelei feunga ke kai.

• Fili ma’u pe ‘a e me’akai kei fo’ou

• Fakatau pe ‘a e me’akai ‘oku kei malu hono kofukofu.

• Fakapapau’i ko e me’akai fakamokomoko ‘oku momoko ‘ete ala ki ai pea ko e me’akai ‘aisi ‘oku fefeka ‘o faka-poloka.

• Ko e kakano’i manu kotoa pe kuopau ke fakalao hono tamate’i, hono sivi’i mo teuteu’i, mo hono fa’o ‘o fakahingoa

Okoóko mänga (kai)

Me okoia te kai mei tetai ngai kua retita ia, me kore ngai pitiniti i raro ake i te New Zealand Food Safety Authority, ka tauturu te reira ia koe i te okoánga i te kai tei akono meitakiía e te tau no te kai.

• Iki i te au kai ou

• Oko i t e au kai tei va’ï meitakiía

• Akapapü meitaki te anuanu ra rai te au kai anuanu, e te toka meitaki ra te au kai tei aka anu ia kia toka.

• Ko te au kiko manu katoatoa kia taía ia e kia akarakaraía i raro ake i ta te ture akanoónooánga, kia vaíi meitakiía, e pera kia tatäia te au tuatua akamaramaánga kia marama meitaki.

Tau kai fakatau

Tau kai kua mua e mitaki mo e me a foki e tau tauteuteaga kua lata tonu ke tamai ia lautolu ne kua moua e tau tohi fakaataa ke fakafua kai, poke ha gahua pisinisi kua moua e fakaataaga mai he matakau Puletonu ha Niu Silani kehe Faahi he Tauteaga Kai Mafola mo e Mitaki (NZ Food Safety Authority) ke maeke a koe ke moua e talahauaga tonu moe maeke ai foki a koe ke iloa kua mafola mo e mitaki e haau a fakatauaga mena kai.

• Fifili tumau e tau kai foou

• Fakatau ni he tau kai ne kua mau maopoopo e tau afifi.

• Fakakia fakamitaki e tau mena kai hahau ke hahau mitaki ka aamo e koe ti pihia ni e tau mena kai fakamomoko ke mao kekeha.

• Ko e tamateaga he tau manu kai oti, kua lata ke taute kehe puhala faka fakatufono, tivi, tauteute, afifi mo e fakamailoga.

Transporting Food Safely

Getting food home from the shop is the next step in keeping it safe

Raw food:

• Make sure raw meat and poultry is packed in separate bags away from other foods - this stops their juices dripping onto other foods and contaminating them with pathogens.

• Take food home as soon as possible after purchase - don’t leave food in a hot car.

• On a hot day, or if you have a journey of more than 30 minutes, transport perishable food such as meat, dairy products or seafood in a chilly bin. It’s a good idea to leave a chilly bin in your car to remind you. Large items, such as whole pigs, should be transported in a refrigerated vehicle. This is to prevent food temperatures from rising to the point that will allow the pathogens that can cause foodborne illness to grow to dangerous numbers.

• Put chilled and frozen foods into the fridge or freezer as soon as you get home. • • • •

Cooked food:

Sometimes, food is cooked in one place and then taken somewhere else to be eaten. This is a time when food can become contaminated, or pathogens can grow to dangerous numbers if the temperature is right for them.

• Make sure cooked food is cooled down quickly before transporting it. Cover the food and put it into a chilly bin, or cooler bag with ice packs.

• For food that will be served hot: cool it and transport it as noted above, and then reheat it until it’s steaming hot at the place where it will be eaten.

Fela’uaiga o mea taumafa

O Mea Taumafa e le’i Fa`avelaina

• Ia vave ona ave i le fale mea taumafa pea uma ona fa`atauina

• O mea taumafa uma e vave ona fa`aleagaina, e tatau ona fa`amaluluina lelei i pusa-aisa pea fela`uaina.- fa`aaoga kula malulu mo mea taumafa laiti.

• Fa`aaoga ta`avale fa`apitoa ua i ai pusa aisa e fela`uaina ai manufata, manu papalagi mata atoatoa.

O Mea Taumafa ua Uma ona Fa`avelaina

• Ufiufi malu lelei mea taumafa a’o fela`uaina.

• Fa`amalili lelei mea taumafa vevela / fa`amafanafana po`o le fa`avevelaina lelei.faavevelaina lelei pe afai ole a taumafina.

Ko hono fetuku holo ‘o e me’akai

Ko e me’akai mata

• ‘Ave fakahangatonu ma’u pe ho’o me’akai ki ‘api hili pe hono fakatau mai.

• Tauhi ‘a e me’akai ‘oku vave ‘ene kovi ke mokomoko lolotonga hono fetuku holo - fa’o ki ha puha ‘aisi ‘a e me’akai ‘e hao ki ai pea fa’o ki ha loli ‘aisi ‘a e me’akai lalahi hange ko ha fanga puaka.

Ko e me’akai moho

• ‘Ufi’ufi e me’akai lolotonga hono ‘ave mei ha feitu’u ki ha feitu’u kehe.

• Fetuku ‘a e me’akai fakamokomoko ‘i ha puha ‘aisi.

• Tuku ke mokomoko ‘a e me’akai moho pea toki fa’o ki ha puha ‘aisi, pea toki fakamafana ke lili ‘aupito’i he taimi ‘oku fiema’u ke kai ai.

Apai anga i te au kai

Kai matamata

• Kave tika i te mänga tei okoia ki te ngutuare

• Akaanuanu meitaki i te au kai kino vave i te tuatau te kavea ia ra,- äkonokono i te au mänga rikiriki ki roto i te vairanga anuanu (chilly bin), e ko te au mänga mamaata mei te puaka, kia na rotoia i te toroka e pirita to roto.

Kai tunu/Mänga maoa

• Tapoki ite mänga me akanekeía mei tetai ngai ki tetai.

• Kia vai anuanu ua rai te mänga i roto i te vairanga anuanu me apai ia ki tetai ngai.

• Aka’anuanu i te mänga vera, me tae ra kite ngai tei akonoia no te kai, kia akaveraveraia kia vera meitaki.

Puhala uta fano mena kai

Tau Kai Mata

• Uta fakaave ki kaina ka oti e fakatau

• Fakamokomoko fakamitaki e tau kai pulu vave ka uta he puhala tu, fakaaoga e tau puha fakamokomoko kai (chilly bin) mae tau mena kai ikiiki kae fakaaoga e motoka fakamomoko kai mae tau mena kai lalahi, tuga e puaki mau ai pihia.

Tau Kai Moho

• Ufiufi fakamitaki ka uta fano he taha mena kehe taha mena.

• Tuku i loto he puha fakamokomoko kai mo e tau valavala aisa to uta fano.

• Fakahahau e tau kai vela, ti fakamafana ke vela mitaki he matakavi poke mena ka taute ai e kaiaga.

Storing Food Safely

To keep food fresh and safe store it in the following ways

In the fridge:

• Store perishable chilled foods in a fridge that is operating at a temperature between 0 and 4°C (you can buy a fridge thermometer from a hardware store).

• Cover food to prevent pathogens being transferred from raw food to cooked or ready-to-eat foods (eg bread, salads, seafood, cold meats).

• Cover raw meat and poultry, and store them in the bottom of the fridge so their juices can’t drip onto other foods and contaminate them.

• Store eggs in the fridge.

• When you’re catering for large numbers of people, if there isn’t enough room in the fridge for all the food, store food in chilly bins with ice packs.

In the freezer:

• Ensure the freezer temperature is between -15°C and -18°C, or is cold enough so that the frozen food is frozen solid.

• Only freeze fresh, good quality food - freezing will not kill some pathogens in food.

• Put leftover food into small containers so it freezes quickly enough to kill pathogens.

In the pantry:

• Store shelf-stable food products (eg cans, bags of flour etc) off the floor.

• Keep food covered or in airtight containers and away from chemicals and pests (insects, mice, rats etc).

• Keep the area clean - food scraps attract pests.

• Use the oldest food first.

Ensure the fridge and freezer are defrosted and cleaned frequently to keep them operating efficiently and to reduce the chances for cross-contamination with pathogens.

Teuina lelei o mea taumafa

Pusa aisa

• Ia teuina ma fa`amaluluina lelei mea taumafa i totonu o pusa aisa mai le va o le 0 ma le 4 tikeri.

• Ia ufiufi maluina lelei mea taumafa mata mai mea taumafa ua uma ona fa`avelaina ina ia puipuia mai i siama e fa`aleagaina ai. – falaoa, salaki, mea taumafa mai le sami, aano o manu fasi ua fa`avelaina.

• Ia afiafi ma teuina malu lelei aano o manu fasi ma moa i le taele o le pusa aisa ina ia aua le sisina o latou sua e ono fa`aleagaina ai isi mea taumafa.

• Afai e le gafatia ona teuina uma mea taumafa ua totoe mai se fa`atasiga, ona fa`aaogaina lea o kula malulu ua iai ni aisa e teuina lelei ai.

Pusa aisa malulu

• Ia mautinoa ua to`a le aisa ma maluluina lelei le pusa aisa e teuina ai mea taumafa tu`u aisa.

Potu e teu ai isi vaega fai kuka

Ia teuina uma i fata ia mea taumafa e umi lo latou fa’aaogaina (fa’ataitaiga taumafa tu`u apa, taga falaoa mata etc)

Ia ufiufi malu mea taumafa po o le utuina i fagu ina ia puipuia mai i vailaau oona, iniseti fa`alafua (isumu etc)

Ko hono tauhi ‘o e me’akai

‘Aisi fakamokomoko

• Tauhi ‘a e me’akai fakamokomoko ‘oku vave ‘ene kovi ‘i ha ‘aisi ‘oku ‘i he vaha’a ‘o e tikilii fakasenakalati (centigrade) ‘e 0 ki he 4 hono momoko.

• ‘Ufi’ufi ‘a e me’akai ke ta’ofi ‘a e ‘alu atu ‘a e pekitilia mei he me’akai mata ki he me’akai moho pe ki he me’akai (hange ko e ma, salati, me’akai-tahi, kakano’i-manu momoko).

• ‘Ufi’ufi ‘a e kakano’i-manu mo e moa mata, pea fa’o taupotu ki lalo ‘i he ‘aisi fakamokomoko ke ‘oua e tafe hono huhu’a ki he me’akai kehe ‘o maumau’i.

• Kapau ‘oku si’i ‘a e ‘aisi ke hao kotoa ki ai ‘a e me’akai ‘i ha ngaohi me’akai lahi, pea ‘oku tonu leva ke tauhi ‘a e me’akai ‘i ha ngaahi puha ‘aisi fakamokomoko.

‘Aisi momoko fakapoloka

• Fakapapau’i ‘oku momoko fe’unga ‘a e ‘aisi ke kei momoko fakapoloka ‘a e me’akai ‘aisi.

Kopate

• ‘Oua ‘e tuku ‘a e me’akai ‘i he faliki ‘o e feleoko tuku’anga me’akai.

• Tauhi ke ma’a ‘aupito ‘a e kopate he ‘oku tohoaki’i mai ‘e he momo’i me’akai ‘a e fanga manu maumau.

• ‘Ufi’ufi ma’u pe ‘a e me’akai pea fakamama’o mei he kemikale mo e manu maumau (hange ko e ‘inisekite, kumaa etc).

• ‘Uluaki faka’aonga’i ma’u pe ‘a e me’akai kuo fuoloa hono tuku.

Vairanga tuku kai/mänga

Pirita

• Tuku i te kai te ka kino vave ki roto i te pirita te angaanga meitaki ra,i rotopu i te kare(0) e te ä(4°C) te anuanu.

• Täpoki meitaki i te kai ei paruru i te au manumanu auraka kia piri atu ki te au kai matamata e te maoa, me kore te au kai tei tano i te kai, mei te ( varaoa opue,kai raurau,kai no roto i te tai, kiko manu.)

• Vaíi meitaki i te mänga kiko manu e te moa, tuku ki roto e ki raro ake i te pirita kia kore te toto e taetae ki runga i tetai au mänga te ka riro i te takino atu ia ratou.

• Mei te mea e kare e rava te ngai vairanga mänga ki roto i te pirita aao atu ki roto i te vairanga anuanu (chilly bin).

Pirita anu

• Akapapu meitaki e te anu ra te pirita, kia anu toka meitaki te kai

Kaparata vairanga

• Auraka e vaóo i te au kai ki runga i te taua.

• Akono kia vai mä uarai te vairanga kai - ka totoo mai te parakai i te manumanu.

• Vaíi e te akono metaki i te au kai, e te akatakake katoa mei te au vairakau e te au manumanu (manumanu rikiriki, kiore etc).

• Na mua i te kai i te au kai kua roa te tuatau.

Puhala toka mena kai

Filisa

• Tuku e tau kai hahau i loto he filisa ne gahuahua mitaki he vahaloto he 0 mo e 4 C

• Uufi e tau kai ke ua maeke e tau moko (bacteria) ke feofano mai he mena kai mata kehe mena kai moho, poe tau mena kai kua mau ke kai (falata pehe falaoa, tau salati,tau menakai tahi, tau vala manu poke tau salati hahau.

• Uufi e tau vala manu mata poke tau vala manu lele mo e tuku a lautolu kehe fata fakaoti ilalo he puha filisa ke ua maeke e tau huhua vala manu ke tafe hifo mo e fakakelea e falu mena kai.

• Kaeke kua nakai fai mena ata e filisa ke lata mo e tau kaiaga tokologa ti tuku I loto he tau puha momoko (chilly bins) ti fata aki e tau vala aisa.

Filisa momoko lahi

• Kia mailoga ke tumau e malolo he momoko he filisa ke mau tumau e mao he tau kai momoko i loto.

Kapati tuku kai

• Aua neke tuku ha mena kai he foloa he kapati tuku kai.

• Kia fakamea tumau e kapati tuku kai ha ko e tau valvala mena kai ne fiafia lahi e tau manu kelea ki ai.

• Kia uufi tumau e tau mena kai mo e tuku kehe mai he tau vai kona poke tau manu fakakelea kai (lago, kakolsi, kuma, tau manu pehe na)

• Fakaaoga fakamua e tau mena kai kua levaleva e toka.

Preparing Food Safely

The main things to remember about keeping food safe during preparation are to protect food from cross-contamination, and keep food out of the temperature danger zone as much as possible.

Cross-contamination refers to the transfer of pathogens from dirty to clean items. It means food can be infected with pathogens from other sources such as dirty utensils, chopping boards and other surfaces as well as dirty hands, or unhygienic behaviour (sneezing, coughing over food).

Protect safe food from becoming unsafe through cross-contamination by using separate utensils and chopping boards, where possible, or cleaning them thoroughly between foods.

There are a few differences around the kitchen environment to think about when preparing food for family in your home or for large groups in, for example, church or hall kitchens.
	In your home	For large groups
Kitchen utensils can become contaminated and transfer pathogens to other foods.	Use separate utensils (knives, spoons, chopping boards etc) for preparing raw food and cooked ready-to-eat food where possible, or clean them between use.	It is a good idea to have different coloured chopping boards for raw food and cooked food.
Clean bench surfaces, knives and chopping boards before use, between preparing different types of food (eg meat and vegetables, or raw and cooked or ready-to-eat foods), and after use.	Cleaning involves scrubbing utensils in hot soapy water, then rinsing and drying.	The cleaning process should include a sanitising step. After cleaning, rinse or wipe chopping boards and surfaces with a food-grade bleach solution. Cleaning removes dirt, while sanitising kills pathogens.
Keep your kitchen clean	Ensure the food preparation area in your kitchen is kept clean by wiping benches and sweeping floors. Keep pets away from food and off benches.	Clean the floors, benches and all equipment after use. If it is a long time since the kitchen was last used, it may be necessary to clean the surfaces before you start preparing food.

• Where food is prepared outdoors, cover it as soon as possible to protect it from insects, birds and animals.

• Before and after it is prepared, cover the food and store chilled food in the fridge.

Minimise the length of time that food sits at room temperature - NEVER allow food to sit at room temperature for longer than a total of two hours. The warmer the temperature, the shorter the time food will remain safe.

Gaseseina o mea taumafa

• E tatau lava ona eseese naifi ma laupapa e fa’aaogaina mo le sauniunuiga o mea taumafa mata ma taumafa ua uma ona faavelaina fa’apea foi mea taumafa ua uma ona saunia mo le taumafaina.

• Ia fufulu mamaina lelei mea uma ao lei fa’aaogaina po o taimi uma lava e maea ai ona sauniunia ia so o se ituaiga mea taumafa (aano manufasi, fualaau faisua), ma mea taumafa ua fa’avelaina ma sauniunia.

Ia fa`aitiitia le taimi e ta’atia ai i fafo mea taumafa. Ia aua nei sili atu i le 2 itula o ta’atitia pea mea taumafa i fafo. O le mafanafana tele o le ea, o le pu`upu`u fo`i lea o le taimi e fa’a saogalemuina ai mea taumafa.

Ko e anga hono teuteu’i ‘o e me’akai

• Ngaue’aki ‘a e hele mo e papa hifi’anga me’akai mavahe ki he me’akai moho pea taha kehe ki he me’akai mata ‘o kapau ‘oku ala ma’u.

• Fakama’a ‘a e papa hifi’angame’a mo e me’a ngaohi’anga me’akai kotoa pe ke ma’a lelei pea toki ngaue’aki. ‘Oku tonu ke toe fakama’a ‘a e naunau ngaahi-kai ke toe ngaue’aki ke ngaohi ai ha me’akai kehe (hange ko hano hifi’aki ha hele ha kakano’i manu pea toe ‘ai ke hifi’aki ha vesitapolo, kuopau ma’u pe ke ‘uluaki fakama’a pea toki ngaue’aki, pe ko hano ngaue’aki ha me’a ngaahi-kai ki ha kakano’i-manu mata pea toe ‘ai ke ngaue’aki ki ha me’akai moho - kuopau ma’u pe ke tomu’a fakama’a). ‘Oku tonu ma’u pe ke toe fakama’a foki hili hono ngaue’aki.

Feinga’i ke fakasi’isi’i ‘a e taimi ‘oku tuku ai ‘a e me’akai ‘i tu’a ‘o ‘ikai tuku ki ha ‘aisi - ‘OUA ‘AUPITO na’a tuku ‘a e me’akai ‘i tu’a ‘o toe fuoloa ange ‘i he houa e ua. Ko e mafana ange ‘a e ‘ea, ko e si’i ange ia ‘a e taimi ‘oku kei lelei ai ha me’akai ‘o fe’unga ke faka’aonga

Teateamamaoánga i te kai/mänga

• Timata, auraka kia okotai ua matipi e pera te vaánga rakau tipupu i te au kai matamata, kai maoa e te au kai kua papa takere no te kai.

• Tamä meitaki i te au ngai katoatoa i muake ka raverave ei i te au kai tuketuke mei te (kiko manu, kai raurau, kai matamata e te kai maoa.), e pera katoa me oti te angaanga.

Akaiti mai ite tuatau ka vaiö iai te mänga i roto i te ngai maanaána. AURAKA e vaiö i te mänga kia vai ua ki vao ake i te rua ora. Ko te maanaana i te tuatau vera ko te poto ia i te tuatau ka vaiöia te kai.

Tauteuteaga mena kai

• fakavahega kehe e sisipi mo e lapa helehele mena kai mata mai he sisipi mo e lapa helehele mena kai moho. Ko e puhala tonu mo e mitaki hanai ke lata mo e tauteuteaga he tau mena kai he kaina poke fakafua atu.

• Kia kana fakamea fakamitaki a luga he laulapa taute kai to fakaaoga ti pihia ni ka oti e tauteute he tau faga mena kai kehekehe (fakatai pehe vala manu mo e tau laukou kai, kai mata mo e kai moho poke tau mena kai mau tuai ke kai.

Kia mailoga mo e taofiofi e tau magaaho ke ua toka leva ha mena kai i loto he liufale. AUA neke toka ha mena kai i loto he liu fale ke molea e ua e tula. Ko e mafanafana he liu fale to eke ia mo mena ke fakahagahagakelea aki e mitaki mo e maopoopoaga he haau a tau mena kai.

Cooking Food Safely

Cooking food thoroughly is vital to ensure that any pathogens are killed. Make sure all food, and especially meat and chicken are completely thawed (defrosted) before you cook it. Defrost frozen foods in the fridge or in the microwave before cooking, not on your bench top. Cook minced meat and sausages thoroughly (meat should not be pink), and cook poultry until juices run clear.

Tips to keep your umu safe

The fire:

• Use the correct type of stones - some stones will shatter with extreme heat. Obtain the stones from a licensed quarry or contact your local Council for advice if you collect stones from a river.

• Contact your local Council about fire permits, restrictions, bylaws etc before you plan your umu.

• Ensure protective equipment, including gloves, safety boots, overalls as well as a first aid kit is available near the umu pit.

• Ensure water is readily available (eg a hose connected to the tap) within reach of the umu pit to put out the fire in case it gets out of control.

• Make sure you have enough stones to heat the amount of food that will be cooked (communication between the people in the kitchen and those supervising the umu pit is very important) and have enough firewood to heat the stones.

• Start the fire with dry paper. Do not use petrol or kerosene to light the fire.

• Use only dry paper and firewood to reduce the amount of smoke and obtain a clean fire. Do not use plastic, painted wood or any treated timber.

• Heat the stones until they are white hot.

• After the umu, remove rubbish from the area and dispose of it properly.

Umu food:

• Cover all food in tinfoil or leaves before putting it into the food baskets.

• Carefully place the food baskets on top of the hot stones, stacking them no more than two baskets high.

• Ensure that the baskets containing meat are on the bottom layer so that the meat will cook thoroughly.

• When cooking a pig, put hot stones wrapped in leaves inside the pig.

• Whole pigs take longer to cook than pieces. Consider cutting up the pig and cooking the pieces in the umu, rather than the whole pig on a spit. If you cook a pig on the spit, remember that it will take longer to cook than the umu food.

Fa`avelaina o mea taumafa

• E matua taua tele le fa`avelaina lelei o mea taumafa aua e fa’amautinoaina ai le fa`aumatiaina o siama. O a`ano mata o manufasi e tatau ona fa’avelaina lelei seia leai le lanu piniki e fa’apena fo`i i moa ma pua`a e tatau lava ona fa’avelaina lelei seia manino le suavai.

Ko e haka ‘o e me’akai

• ‘Oku totonu ke haka ‘a e me’akai ke moho ‘aupito pea fakapapau’i kuo mate kotoa ‘a e pekitilia ‘oku ‘i he me’akai.

Kai/mänga maoa

• Me maoa meitaki te tunuánga te kai ka papu meitaki e kua matemate te au,manumanu kikino.

Tau kai moho

• Kua mahuiga lahi ke tunu fakamitaki e tau kai ke moho maopopo moe iloa tonuhia ai kua mamate e tau moko utafano gagao.

Serving Food Safely

Serve cooked food hot, and as soon as possible.

If food is to be held for a while before it is served, keep it hot in a preheated oven or bain marie (hot holding unit) if you’re at a place that has one. Keep the temperature of the oven or bain marie to at least 60°C.

A high holding temperature prevents the small number of pathogens that may have survived the cooking from growing to dangerous numbers.

Keep chilled, ready-to-eat foods covered in the fridge until it’s time to serve them. This applies particularly to seafoods, meat and vegetable salads, rice salads, desserts and cakes containing cream or imitation cream.

Minimise the length of time that food sits at room temperature - NEVER allow food to sit at room temperature for longer than a total of two hours. The warmer the temperature, the shorter the time food will remain safe.

Contamination after cooking can occur when cooked food comes into contact with dirty hands, serving utensils, cutting boards, bench surfaces, or the environment - flies, hair, dirt etc.

Cover all food with cling film, tin foil or clean cloths AT ALL TIMES, right up until it is served, to prevent contamination.

Tapenaina o mea taumafata

• Ia vevela lelei mea taumafa mo se taumafataga po`o le iai fo`i o se ogaumu e fa`aaogaina e fa`avevelaina ai pea.

• O mea taumafa e taumafaina malulu, e tatau ona ufiufi malu lelei ma teuina i le pusa aisa se`i o`o i le taimi e fa`aaogaina ai.

Ia fa`aitiitia le taimi e ta’atia ai i fafo mea taumafa. Ia aua nei sili atu i le 2 itula o ta’atitia pea mea taumafa i fafo. O le mafanafana tele o le ea, o le pu`upu`u foi lea o le taimi e fa’a saogalemuina ai pea o mea taumafa.

• E tatau ona ufiufi malu lelei mea taumafa i pepa ufi mea`ai [pepa iila, pepa alamini] po`o se ufi laulau mama seia o`o i le taimi o le a fa`aaogaina ai.

Ko hono teu (hiko) ‘o e me’akai ki he kai

• Hiko ‘a e me’akai moho ke kai ‘i he vave taha hili pe ‘ene moho pe tauhi pe ke kei mafana (vela) ‘i ha me’a fakamafana me’akai.

• Tauhi ‘o ‘ufi’ufi malu ha me’akai ki he kai ‘oku fiema’u ke momoko ‘i he ‘aisi kae’oua pe kuo fiema’u ki he kai.

Fakasi’isi’i ma’u pe ‘a e taimi ‘oku tuku ai ‘a e me’akai ‘i tu’a mei he ‘aisi- ‘OUA na’a tuku ‘a e me’akai ‘i tu’a mei he ‘aisi ‘o toe loloa ange ‘i he houa ‘e ua. Ko e mafana ange ‘a e ‘ea, ko e si’i ange ia ‘a e taimi ‘oku kei sai ai ha me’akai ke kai.

• ‘Ufi’ufi ma’u pe ‘a e me’akai ‘aki ha milemila pe foila pe tupenu ma’a ‘I HE TAIMI KOTOA PE kae’oua pe kuo teu ki he kai.

Tuänga i te kai

• Tuá i te mänga te vera ara rai. Me kore i muri uake i te tuatau i maoa ai, me kore akaruke ki roto i te umu vera.

• Akaruke i te au kai anuanu e pera te kai tei oti takere i te akonoia ki roto i te pirita kia vaitata roa te tuatau no te tuá atu ki vao.

Akaiti mai ite tuatau ka vaiö iai te mänga i roto i te ngai maanaána. AURAKA e vaiö i te mänga kia vai ua ki vao ara atu i te rua ora. Ko te maanaana i te tuatau vera ko te poto ia i te tuatau ka vaiöia te kai.

• Vaíi i te mänga i te AU TUATAU RAVARAI ki te vaíi peapa(tin foil) e pera te kakau mä e tae uatau ki te tuatau e tuá iai te mänga.

Tufatufaaga he tau kai

• Kua mua atu e mitaki ke tufa e tau kai moha kae vela agaia, poke tufa ke kai he mogo ia ni he oti e tunu, poke tuku i loto he mena tuku kai vela pauaki.

• Uufi e tau kai hahau poke momoko ti tuku i loto he filisa ato hoko e magaahao ke tufatufa ai.

Kia mailoga mo e taofiofi e tau magaaho ke ua toka leva ha mena kai i loto he liufale. AUA neke toka ha mena kai i loto he liu fale ke molea e ua e tula. Ko e mafanafana he liu fale to eke ia mo mena ke fakahagahagakelea aki e mitaki mo e maopoopoaga he haau a tau mena kai.

• Kia uufi aki e foila poke ha kala mena mea e tau mena kai he tau magaaho oti ato hoko e magaaho ke tufatufa poke kai ai.

Keeping Leftover Food Safe

It is important to cool cooked leftover food quickly to reduce the time it stays within the temperature danger zone.

Cool food by:

• Spreading it out in clean, shallow, open trays so that it cools more quickly.

• Slicing pieces of meat.

• Stirring regularly (for soups and boil ups).

As soon as the food stops steaming, put it in a clean container, cover it and store it in the fridge.

If you are taking food home or away from an event keep it cold by putting it into a chilly bin or bag with ice packs.

Eat leftovers within two days or throw them out.

If you reheat leftover food, heat it thoroughly until it is steaming hot right through to the middle.

O mea taumafa e totoe

• Ia vave ona fa`ama`alili ina mea taumafa e totoe.

• Ia fa’aaoga kula malulu o lo`o i ai aisa i totonu e teuina ai mea taumafa o totoe pea fela`uaina.

• Teu lelei mea taumafa o totoe i le pusa aisa ma ia fa`aaogaina i totonu o le 2 aso ona lafoa’ina loa lea.

• Ia fa`avevelaina lelei mea taumafa o totoe – seia matua`i vevela lelei.

Toenga me’akai

• Tuku ke mokomoko ‘a e toenga me’akai ‘i he vave taha.

• Tauhi ‘a e toenga me’akai ‘i ha puha ‘aisi fakamokomoko kapau ‘e ‘ave mei ha feitu’u ki ha feitu’u kehe.

• Tuku ‘a e toenga me’akai ki he ‘aisi fakamokomoko ‘o ‘oua ‘e toe fuoloa ange ‘i he ‘aho ‘e ua pea ka ‘ikai pea li’aki.

• Fakafana ‘a e toenga me’akai ke mafana ‘aupito ‘o lili (pea toki kai).

Kai/mänga toe

• Tuku viviki i te kai toe ki roto i te pirita anuanu

• Vaiö i te au kai toe ki roto i te vairanga anuanu (chilly bin) e aiti to roto i te tuatau e akaneke iai ki tetai ngai.

• Vaiö i te au kai toe ki roto i te pirita, e kai kaotoa i roto i te rua ra me kore titiria ki vao.

• Tämäana i te mänga kia vera meitaki.

Tau mena kai ne toe

• Kia faka hahau fakaave.

• Tuku i loto he puha momoko mo e tau paka aisa kaeke kua taut eke uta kehe taha matakavi kehe.

• Kia mailoga ke fakahahau fakamitaki to tuku i loto he filisa. Ka nakai fakaaoga he molea e ua e aho, liti kehe vao.

• Ka liu ke fakaaoga ti manatu ke fakamafana ke vela mitaki to kai.

Bringing Umu Packs into New Zealand

Several foodborne illness outbreaks have been traced back to umu food being brought into New Zealand from the Pacific Islands. It is very important to protect the safety of food imported in umu packs during transportation (which includes flights, time in airports, and travelling at either end of the flight). Often umu packs are shared among several people in New Zealand so if the food is not safe, many people can get a foodborne illness.

To maintain the safety of food in umu packs during transportation ensure it has been cooled or frozen and packed into a chilly bin, with ice packs.

Once home, store umu packs in the fridge or freezer until they are about to be eaten. Reheat the food thoroughly and remember that cooked food must be eaten within two days, or thrown out!

As well as food safety considerations Biosecurity laws are in place to protect New Zealand’s plants and animals from new pests and diseases.

Under New Zealand’s Biosecurity laws:

All umu packs must be declared to a quarantine officer on arrival into New Zealand.

Umu packs can contain:

• Shellfish (excluding clams), fish and sea grapes. All seafood must be dead and shellfish must be removed from their shells.

• Cooked fruit and vegetables, however no fresh produce is allowed. All produce, including both commercially and home packaged goods, are subject to inspection to verify the effectiveness of the cooking method used.

• Tinned meat is the only meat that can be brought into New Zealand.

Umu packs must not contain:

• Clams – covered by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES)

• Breadfruit is not allowed even if it’s cooked as it can still contain fruitfly.

• For more information, visit Biosecurity New Zealand’s website: www.biosecurity.govt.nz, or contact them by phone on 04 470 2754

Fela`uaina o mea taumafa i pusa umu

• E tatau ona fa’amaluluina lelei mea taumafa, po`o le fa’amaloina lelei i le aisa a`o le`i fu`eina i totonu o kula malulu o lo`o ia i aisa mo lona fela`uaina.

• Ia manatua lelei, o taumafa ua fa’avelaina e tatau lava ona taumafaina i totonu o le 2 aso po`o le lafoa`ina loa.

Ko e ‘omi ‘o e puha ‘umu

• Ko e me’akai (puha ‘umu) ‘oku totonu ke tomu’a tuku ke mokomoko pea fakamomoko’i ‘i he ‘aisi pe fakapoloka ke momoko ‘aupito pea toki fa’o ki he puha ‘aisi fakamokomoko ke ‘ave ai.

• Manatu’i ko e me’akai moho kuopau ke kai pe ‘i ha ‘aho ‘e ua pea ka ‘ikai pea li’aki.

Apai mai anga i te au kai te ka tau ia

• Ko te au mänga taú kia akaánuanu ia me kore kia aka tokaia ki roto i te au vairanga anuanu (chilly bin) i mua ake ka kaveia ai.

• Akamaara meitaki, kia kai ia te mänga i roto i te rua ra, me kore ra kia titiri ia ki vao

Puhala ke tamai aki e tau mena kai umu

• Kia mailoga ke fakahahau fakamitaki e tau kai tao he umu poke tuku he filisa ke mao to tuku he puha momoko mo e tau valavala aisa ke lata ia mo e puhala ke tamai ai.

• Manatu ke fakaaoga e tau kai nei to hook e ua e aho ti kaeke ke nakai ti tolo ke vao.

Keeping Raw Fish and Povi Masima Safe

Keeping Raw Fish Salad Safe

Raw fish salad is made by marinating fish in lemon juice until it turns white and opaque. Then it is mixed with fresh coconut milk, raw onions and coloured vegetables.

To maintain the safety of raw fish salad:

• Use fresh fish.

• Marinate the fish in the fridge.

• If the lemon juice solution (acidity) becomes watered down, the salad can become an ideal place for pathogens to grow.

Always cover raw fish salad and store it in the fridge.

Remember, raw fish salad may be risky for pregnant women, or people with lowered immunity.

Keeping Povi Masima Safe

Povi masima is fatty cuts of beef preserved in salt water (beef in brine). The fatty beef, usually the brisket portion, is cut up into big pieces or chops and preserved in large containers of the high salt brine solution and then cooked before it is eaten.

When Povi masima is stored at room temperature, and the dissolved salt is absorbed by the meat, pathogens can grow to high levels.

To ensure Povi masima remains safe:

• Store Povi masima in the fridge.

• Do not re-use the brine solution.

• If more salt is needed, remove the meat and put it in a clean container. Mix the salt into the solution thoroughly and then put the meat back in (rather than adding salt to the full container).

Oka i’a/Povi masima

Oka i’a

• Ia ufiufi malu lelei le oka i’a ma teuina i totonu ole pusa ‘aisa (fridge) a’o sokaina.

Povi masima:

• Teu lelei fasi povi masima i le pusa ‘aisa (fridge)

• Aua lava ne’i fa`aaogaina le suavai masima (brine solution)

• Afa`i e toe mana`omia ni masima, la`u `eseina ma tu`uina fasi povi masima i se paelo mama. Ia sa`eu lelei le masima ma le vai, a`o le`i toe tu`uina i totonu fasi povi (nai lo le sasa`a atoa i ai o le masima i totonu o le paelo o lo`o tumu).

Ko e ‘ota ika/Pulu masima

Ko e ‘ota ika

• Fa’o ma’u pe ‘a e ‘ota ika ki he ‘aisi fakamokomoko lolotonga hono fakamohe’aki ‘a e lemani pe vinika.

• Manatu’i ke ‘ufi’ufi ma’u pe ‘a e ‘ota ika pea fa’o ki he ‘aisi fakamokomoko.

Pulu masima

• Fa’o ‘a e pulu masima ki he ‘aisi mokomoko.

• ‘Oua ‘e toe faka’aonga’i ‘a e vai pulu masima (ke fakamasima ai ha me’akehe).

• Lote ke fefiohi lelei ‘a e faito’o fakatolonga mo e masima ‘i he vai pulu masima, kimu’a pea toki fakafoki ki ai ‘a e pulu masima (kae’oua ‘e fakamasima fakahangatonu pe ki he loto puha).

Ika mata/Puakatoro miti

Ika mata

• Vaoo uarai i te ika mata tei maaniia ki roto i te pirita i te tuatau kua marineti ia

• Vaíi ua rai i te ika mata maaniia ki roto i te pirita.

Puakatoro miti

• Vaö i te Puakatoro Miti ki roto i te pirita

• Auraka e akaoki akaou i te puakatoro miti ki roto i teia vai

• Kairo meitaki I te vai I te au tuatau ka ruruia ai te miti, e imuake ka tuku akaou iai te kiko manu.

Ko e ota vala salati/Povi masima

Ko e ota vala salati

• Kia mailoga tumau ke tuku e salati ika i loto he filisa mo e moua ai e gahuahua katoatoa he tau huhua fua lakau taute ota.

• Kia mailoga tumau foki ke uufi e salati ika mo e tuku i loto he filisa.

Povi masima

• Tuku he filisa e tau vala povi masima.

• Aua neke liu fakaaoga e masima ne tuku ai e ta vala povi nei.

• Kia hui fakamitaki e vai masima nei mo e masima kua lafi atu kehe vai masima nei to liu tuku foki falu vala povi ki loto.

Common Causes of Foodborne Illness

Bacteria are tiny living organisms. Some species of bacteria can make people sick when they are present in high numbers and some can make people sick even if they are only present in small numbers. Our food is often an ideal place for bacteria to grow and with the right conditions they can multiply very quickly; their numbers can double every 20 minutes. So contamination with even a small number of bacteria cells can make food unsafe in a short time.

Parasites are plants or animals that live on, or in another plant or animal, while making no useful contribution to that host. Some parasites cause foodborne illnesses when they contaminate food.

Viruses are non-living particles that invade healthy cells in order to reproduce. They are usually spread by infected people who do not wash and dry their hands properly before handling foods, or from eating shellfish growing in water contaminated by human sewage.

Anyone who suspects they have become ill from a foodborne illness should see a doctor.

Name	Foods Linked to Outbreaks
Bacillus cereus (bacteria)	Rice, starchy foods such as potato and pasta Meat, casseroles, vegetable dishes, foods containing spices
Campylobacter (bacteria)	Undercooked chicken, unpasteurised milk, chicken liver paté, drinking water
Ciguatera Fish Poisoning (toxin)	Ciguatera is a food poisoning caused by eating certain carnivorous species of tropical fishes containing the ciguatoxin. Most outbreaks in New Zealand are due to people having either eaten a contaminated tropical fish overseas prior to returning to New Zealand, or importing the fish from a tropical country and consuming it locally. Moray eels, grouper, barracuda, snapper, jack, mackerel, triggerfish (caught in tropical regions)
Clostridium botulinum (bacteria)	Canned or bottled foods, especially vegetables and seafood products, garlic in oil
Clostridium perfringens (bacteria)	Meat dishes, especially rolled roasts, stuffed meat, soups, stews, gravies, pies
Cryptosporidium parvum (parasite)	Drinking water, raw fruits and vegetables, apple juice, unpasteurised milk, salads
Cyclospora (parasite)	Raspberries, lettuce, basil and pesto
E.coli 0157:H7 (bacteria)	Undercooked minced meat, unpasteurised milk, lettuce, sprouts, unpasteurised fruit juices
Giardia intestinalis (parasite)	Raw vegetables, drinking water, salads, fruit salad, sandwiches
Hepatitis A (virus)	Shellfish, salads, cold meats, sandwiches, fruits, vegetables, fruit juices, milk, milk products, infected food handlers
Listeria (bacteria)	Long shelf life products stored under refrigeration such as deli meat and poultry products, smoked seafoods, cheeses (particularly soft-ripened cheeses), pre-cooked sausage products. Also unpasteurised milk, corn salad, coleslaw
Norwalk-like Virus	Shellfish, salads, sandwiches, cold meats, infected food handlers
Salmonella (bacteria)	Raw meats, poultry, unpasteurised milk and dairy products, seafoods, fresh produce (including sprouts), foods handled by infected foodhandlers, eg kebabs, sandwiches
Scombrotoxin (toxin)	Fresh tuna, kahawai, mahi mahi, bluefish, sardines, mackerel, amberjack, abalone, kingfish and trevally
Staphylococcus aureus (bacteria)	Ham, cooked meats, yoghurt, chicken salad, pasta dishes, bakery products (especially cream-filled), cheese.
Vibrio parahaemolyticus (bacteria)	Raw oysters and clams, crabs, shrimp
Vibrio vulnificus (bacteria)	Raw oysters and clams, crabs
Yersinia enterocolitica (bacteria)	Pork and pork products, dairy products, fruit, vegetables, tofu

Food Safety in Pregnancy

Eating safe food is even more important for women when they are pregnant. A pregnant woman’s level of immunity is lower than when she is not pregnant, so she is at a higher than usual risk of getting sick from unsafe food. Also, the illness can be worse than it would be for the same woman if she were not pregnant.

On rare occasions, some foodborne illnesses can cause miscarriage, still or premature birth, and serious illness or even death to newborn babies.

Eating raw seafood during pregnancy is extremely risky - always cook seafood and eat it while it’s hot. The table on the next pages contains more information about food safety for pregnant women.

O le saogalemu o mea taumafa mo tina ma’itaga

• O tina ua maua i ma’itaga / ma’i-to, e maualalo tele le malosi fa’anatura o latou tino (immune system) ma o le a sili atu le ono a`afia gofie i taumafa ua le saogalemu.

• E ono maua ai fo`i lea tina pea afai e a`afia gofie i lea gasegase, e tusa lava pe le o maua i le ma’itaga.

• O nisi o taimi, ona o le mata`utia o siama o`ona o lenei gasegase, ua o`o ai lava ina a`afia ma fafano ai ma`itaga o tina ma maliliu ai fo`i nisi o pepe fou .

• E le tatau i tina ua maua i ma`itaga ona taumafina mata figota mai le sami. E tatau lava ona fa`avelaina lelei ma taumafaina a`o vevela.

Ko e malu ‘o e me’akai ki he feitama

• ‘Oku holo ‘a e ivi malu’i ‘o e kakai fefine lolotonga ‘enau feitama, ‘o si’i ange ia mei he taimi ‘oku ‘ikai ke nau feitama ai. Ko ia ai ‘oku faingofua ‘aupito ke puke ha fefine feitama mei ha’ane kai ha me’akai ‘oku ‘ikai fakapapau’i ‘oku ma’a hono ngaohi. ‘Ikai ngata ai ka ‘e lahi ange ‘a e fakatu’utamaki ‘a e puke ha fefine lolotonga ‘ene feitama mei ha’ane puke kapau na’e ‘ikai feitama.

• Neongo ‘oku si’i ‘ene hoko ka ‘oku fakatupunga ‘e he puke mei he ta’epau hono ngaohi ‘o e me’akai ‘a e tamatoo, mate ‘a e pepee ki manava pe fa’ele ta’ehoko, pe ko ha puke lahi pe ko ha mate ‘a e pepe toki fa’ele’i.

• Manatu’i: Ko e kakai fefine feitama ‘oku fakatu’utamaki ke nau kai ha ‘ota ika pe ‘ota ha me’akai tahi.

Au kai tau no te vaine nui

• Ko te tuánga paruru i roto i te vaine nui e iti te reira me akaaite ia atu ki te tuatau kare aia i te nui, no reira ka ngoie ua aia i te maki i te au kai kare e meitaki ana. Pera katoa ka kino atu tona maki me akaaiteia ki tetai vaine uatu me kare aia i te nui.

• No reira i roto i tetai tuatau itirava ka riro tetai au mänga tei öia e te maki i te akaanau vave pera i te akamaki me kore i te tamate i te tamariki anau ou.

• Akamaáraanga ki te au Mama nui auraka kia kai i te au ika mata me kare kai no roto mai i te tai(sea food).

Ko e maopoopo mo e mafola he tau mena kai mae matua fifine fakafuatama

• Ko e malolo totoko gagao he fifine fatu kua to lalo lahi, ko e mena ia kua nofo hagahagakelea a ia ke moua ha gagao kaeke kua nakai mafola mo e maopoopo mitaki e tau tauteaga kai ke lata mo ia. Ko e mena ia ka fakalolelole auatu ai haana tino ka moua ha gagao fakatai atu kia ia e fifine ai fatu.

• Ko e falu a tau matematekelea ka moua he matua fifine fakafua tama ha ko e tau mena kai kua ai me a mo e maopoopo mitaki. To fakahagahaga kelea ai e moui he haana tama muke mo e to noa ai poke mate i loto he manava poke fanau kae ai la hoko e tau magaaho poke fanau mai mo e gagao poke mate he ha magaaho ne mukemuke agaia ai.

• Manatu: Kua nakai lata e matuafifine fakafua tama ke kai ha ika mata poke ha manu tahi.

Food Safety in Pregnancy continued

Food				What to do
Breads and cereals
Breads	all types		Ok to eat
Cakes, slices, muffins etc	plain		Ok to eat
	with cream or custard		Don’t eat (unless cream is newly opened, custard - home-made and fresh)
Cereals	breakfast cereals, rice, pasta etc		OK to eat - refer to dairy products below for milk information
Dairy products
Cheese	hard yellow cheese (e.g. cheddar, parmesan)		Buy in small quantities
	cottage cheese, cream cheese etc.		Buy in sealed packs; eat cold or cooked within two days of opening pack; don’t eat leftovers
	soft pasteurised cheese (e.g. brie, camembert, blue, feta, ricotta, etc.		Don’t eat unless heated until steaming hot.
Cream	fresh, un-whipped or whipped, sour cream etc.		Buy in sealed packs; eat within two days of opening pack; don’t eat leftovers
Custard	ready-made chilled (packaged)		Don’t eat unless heated until steaming hot
	home-made		Eat while hot immediately after cooking; don’t eat cold leftovers
Milk	pasteurised		Ideally drink or use within two days of opening
	unpasteurised (raw)		Don’t drink or use
Eggs
Raw eggs		in egg flips, eggnog, smoothies, home-made mayonnaise etc.		Don’t eat
Cooked eggs		fried, scrambled, baked or poached		Cook well (firm yolks, firm scrambled eggs)
Meat and poultry
Cooked meats		beef, pork, chicken, mince, sausages		Cook thoroughly until steaming hot throughout, and until juices run clear, eat while hot, never eat rare or undercooked meats; don’t eat cold leftovers
Processed meats		ham, salami, luncheon, paté, pastrami, biltong, jerky (dried meat) etc.		Don’t eat unless heated until steaming hot
Cold cooked poultry		any cold precooked poultry (e.g. chicken, turkey etc.)		Don’t eat unless heated until steaming hot
Raw meat		any raw meat, raw chicken or other poultry, beef, pork etc.		Don’t eat; don’t taste, or touch face, mouth or eyes while preparing; wash and dry hands well after touching raw meats
Seafood
Raw fish and seafood		any raw fish or seafood		Don’t eat
Smoked fish and seafood		chilled pre-cooked fish, oysters, mussels, salmon etc.		Don’t eat unless heated until steaming hot
Cooked fish and seafood		freshly cooked fish, mussels, oysters, scallops etc.		Cook thoroughly until steaming hot throughout, eat while hot
Vegetables, salads and fruits
Fruit		all fresh fruits		Wash and dry well just before eating
Vegetables		all fresh vegetables		Wash and dry well just before eating raw, or wash before cooking
Salads		ready-made salads and coleslaws from delis, salad bars etc		Don’t eat
		home-made		Wash and dry salad ingredients well just before making and eating salads
Miscellaneous
Leftovers		cooked foods		Store uneaten leftovers covered in fridge; eat within two days; never eat cold leftovers - always reheat until steaming hot
Tinned foods		tinned fruit, vegetables, fish, seafood, meat, sauces etc.		Eat immediately after opening tin (hot or cold); store uneaten leftovers covered in fridge and eat hot (never cold) within two days
Sauces and dressings		salad dressings (oil and vinegar), bought mayonnaise, tomato sauce etc.		Store in fridge once opened
Sushi		store bought (all types, even without raw seafood)		Don’t eat
		home-made		Use freshly cooked rice, and don’t use raw meat or seafood; eat immediately; don’t eat leftovers
Stuffing		stuffing from chicken or turkey		Don’t eat unless stuffing is cooked separately (in a dish); eat hot, store uneaten leftovers in fridge and eat hot within two days
Hummus		store bought or home-made		Buy in sealed containers; store in fridge; eat within two days of opening or making

A booklet on Food Safety in Pregnancy is available free from your doctor or midwife, Public Health Unit, or call NZFSA on 0800 693 721

Foodsafe Feleti says

CLEAN

Always wash and dry your hands before handling food.

Clean utensils and scrub chopping boards between preparing raw and cooked food.

COOK

Cook minced meat and sausages thoroughly (meat should not be pink), and cook poultry until juices run clear.

Reheat leftovers ‘til steaming hot throughout.

COVER

Keep food covered before and after it is prepared.

CHILL

Keep raw and cooked food separate in the fridge.

Outside use a chillybin with an ice packto keep food cool.

Contacts

For more information about food safety contact your local Public Health Unit:

Northland District Health Board	Box 742, Whangarei	(09) 430 4100
Auckland Regional Public Health Service	Private Bag 92 605, Symonds Street, Auckland 1035	(09) 623 4600
Health Waikato	PO Box 505, Hamilton	(07) 838 2569
Pacific Health	PO Box 2121, Tauranga	(07) 571 8975
	PO Box 1858, Rotorua	(07) 349 3520
	PO Box 241, Whakatane	(07) 306 0847
Tairawhiti District Health	PO Box 119, Gisborne	(06) 867 9119
Hawke’s Bay District Health Board	PO Box 447, Napier	(06) 834 1815
Taranaki Health	Private Bag 2016, New Plymouth 4620	(06) 753 7798
MidCentral Health	PO Box 2056, Palmerston North	(06) 350 9110
	Private Bag 3003, Wanganui	(06) 348 1775
Choice Health	Private Box 58, Masterton	(06) 370 5020
Wellington Regional Public Health Service	Private Bag 31 907, Lower Hutt	(04) 570 9002
Nelson Marlborough District Health Board	PO Box 647, Nelson	(03) 546 1537
	PO Box 46, Blenheim	(03) 520 9914
Community and Public Health	PO Box 1475, Christchurch	(03) 379 9480
	Private Box 510, Timaru	(03) 688 6019
	PO Box 443, Greymouth	(03) 768 1160
Public Health South	PO Box 5144, Moray Place, Dunedin	(03) 474 1700
	PO Box 1601, Invercargill	(03) 211 0900
	PO Box 2180, Frankton, Queenstown	(03) 442 2500