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Nearly half of New Zealand consumers have concerns about the safety of food sold in this country, a recent survey shows.

22 July 2005

Results of a survey on the perceptions of food safety in New Zealand suggest the current government review of domestic food regulations is timely, New Zealand Food Safety Authority Executive Director Andrew McKenzie says.

The quantitative study, carried out by UMR Research in May on behalf of NZFSA, showed that nearly half (46 per cent) of the population have some concern over the way food is produced, processed and handled in New Zealand. About the same number had observed poor food safety practices in food outlets over the past two years.

The results demonstrate the relevance of the Domestic Food Review, Andrew McKenzie says. The second phase of the review – a five-year project to bring decades-old food safety regulations up to date – is to be discussed in a series of public workshops to run in the main centres over 10 days from Monday July 25. Draft guidance material is expected to be produced by November.

In the survey, just over two in 10 respondents said they had experienced food poisoning over the past two years, with most of these (83 per cent) indicating it had been caused from food purchased outside the home.

Despite this significant result, the actual number of those affected by food poisoning is suspected to be higher. Only three out of 10 respondents who had experienced food poisoning outside of the home declared that they had reported it.

Other survey findings:

• Eighty three per cent of respondents expressed concern about chicken, 78 per cent for shellfish and 76 per cent for food displayed in warming ovens such as pies.

• In general females were more likely to express food safety concerns about particular foods.

• Places that respondents were most concerned about with regards to food safety were, buffets and smorgasbords (58% concerned) mobile food outlets (57%), Asian and ethnic restaurants (53%) and also food halls (53%).

• Food safety issues that respondents were most concerned about included salmonella (80% concerned), listeria (64%), use of pesticides to grow food (63%) and antibiotics in meat (62%).

Andrew says the results, while not bad when compared internationally (41 per cent say New Zealand standards are better than other Western countries), show there is plenty of room for improvement in food safety levels.

“The current hygiene regulations that apply to most food businesses are outdated and are inconsistent with developments nationally and internationally over the past 20 years.”

The ultimate aim is to improve food safety for consumers and ensure that people selling food are responsible for that safety, he says.

“We want a system that is practical, consistent and delivers and promotes safe and suitable food.”

As part of the review, NZFSA is keen to ensure that compliance costs and interventions are kept to a minimum, trade and commerce in food and food-related products is facilitated and foodborne illness is reduced.

It is important that the public have their say, Andrew says.

“What we are asking for in the Domestic Food Review is: What do New Zealander consumers want to see put in place for our future? Bearing in mind that protecting New Zealand's reputation as a producer of safe food is vital to our economic future as well.”

Another area of concern highlighted by the survey is the standard of food sold during fundraising events such as barbeques and food stalls.

Almost two thirds (63 per cent) of survey respondents said they were not against government controls on food handling practices at fundraising barbeques and food stalls.

However, Andrew says that NZFSA is well aware that such events are very much a part of the Kiwi way of life and would like to see them continuing.

“What we intend is to manage any risks to consumers in a proportionate way and to improve consistency in the handling of such events throughout New Zealand.”

He says that if the review makes it clear the New Zealand public believes any sort of controls for fundraisers is not needed then it will be left up to the individual purchaser to decide for themselves whether the food is safe and meets ‘suitability’ expectations.

“The Government would not have the ability to act if it wasn’t safe or did not meet any other New Zealand requirements. In any situation where food is sold, it is the person buying the food who is taking the risk, not those making the food, whether that sale of food is for charity or for profit.”

The survey results, which are very similar results to a NZFSA survey done in 2003, are based on a nationally representative random telephone survey of 750 New Zealanders, 18 years of age and over.

It was conducted in May 2005. The margin of error for a 50% figure at the ‘95% confidence level’ is +/-3.6%.

Workshop dates:

Christchurch – 25 July
Invercargill – 26 July
Dunedin 26 July
Napier – 29 July
Hamilton – 1 August
Auckland 2 August
Wellington – 3 August

Ends

For further information contact Richard Trow (NZFSA): 021 313 438

A copy of the survey is available on the NZFSA website.