Consumer fact sheets, FAQs

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

XYZ

A

- Acrylamide in Food

- Allergens, labelling – see Labelling

- Animal Products Act – see Laws

- Animal products, registering for export – see Exporting

- Animal products, overseas market access requirements – see Overseas

- Antibiotic Resistance

- Arsenic in Food

- Arsenic in seaweed – see Inorganic Arsenic in Hijiki Seaweed

- Aspartame

- Avian influenza – see Bird flu

B

- BBQ food safety

- Beef tapeworm – see Taenia saginata: Beef Tapeworm

- Benzene in flavoured drinks

- Benzoates – see Preservatives: Sulphites, Benzoates and Sorbates

- Best Before date – see Labelling

- Bird flu

- Blood thinning medication and vitamin K – see Vitamin K

- Bugs – Meet the Bugs (common pathogens)

- Business – Starting a food business - regulations

C

- Campylobacter

- Cheese - raw milk cheeses (unpasteurised), food safety

- Cheese – raw milk, information for pregnant women

- Cheese – raw milk, information for people with low immunity

- Cheese – raw milk, information for point of sale

- Cheese – raw milk, information for doctors

- Chicken livers, safe cooking

- Christmas food safety – Food safety tips for Christmas

- Cloning

- Complementary medicines – regulations

- Country of origin labelling

- Crock pots – see Slow cookers

D

- Dairy – FAQs, Dairy and the Animal products Act

- Dietary supplements – see Complementary medicines

- Dioxins in Paritutu, New Plymouth

- Doggy bags and leftovers

- Dried potato flakes – see Potato flakes, dried

E

- E. coli  0157:H7

- Emergency – food safety in an emergency

- Exporting animal products – Registering as an exporter under the Animal Products Act

- Exporting organic products – see Organics

F

- Folate/folic acid and pregnancy

- Freezing and thawing food

- Fresh produce and food safety

- Food Act – see Laws

- Food colouring – see Synthetic food colouring

- Food Hygiene Regulations – Applying for an Exemption (pdf, 198 KB)

- Food Safety Programme – FAQs

- Food Safety Programmes – Booklets and related topics

- Food Safety Programmes – Codes of Practice for developing FSPs

G

- GM Foods: Labelling and Safety Q & As

- Gloves – food handling with disposable gloves

H

- Hormonal Growth Promotants in food

- Homekill and recreational catch

- Honey – Taking honey overseas

I

- Importing foods – Testing of imported foods

- Infant formula, hygiene and preparation

- Inorganic Arsenic in Hijiki Seaweed

- Iodine and fortification

- Irradiation

J

- Johne’s disease – see Mycobacterium avium subspecies paratuberculosis

K

L

- Labelling versus advertising on food packages

- Labelling – allergies and advisory-warning statements

- Labelling – date marking and storage instructions

- Labelling – Country of Origin, see Country of origin labelling

- Labelling – general requirements

- Labelling of eggs and egg products

- Labelling of honey

- Labelling – nutrition information panels

- Labelling of wine – see Wine

- Laws about food, overview

- Leftovers – see Doggy bags

- Listeria

M

- Meat, cross contamination of other food

- Meat, safe cooking temperatures

- Meat, Lumps and other defects

- Meat, selling meat at stalls

- Mercury in fish, advice for pregnant women

- Milk for babies – expressed milk, formula and hygiene

- Milk – raw milk (unpasteurised), risk of illness

- Milk – raw milk cheeses (eg, Roquefort) – see Cheese

- Milk – raw milk – buy/sell/distribute

- Milk – Questions and Answers on ‘A1’ and ‘A2’

- MSG (Monosodium glutamate)

- Mycobacterium avium subspecies paratuberculosis (Johne’s disease)

N

- Norovirus

- Nutrition information panels – see Labelling

O

- Organics, Exporting – Guide to the Official Organic Assurance Programme (pdf, 183 KB)

- Overseas market access requirements (animal products)

- Oysters – handling potentially contaminated oysters

P

- Pacific Islands – taking food between New Zealand and the Pacific Islands

- Pesticides in plants – residue standards

- Plastic bottles – reusing them

- Potato flakes – dried

- Preservatives: Sulphites, Benzoates and Sorbates

Q

R

- Regulations – see Laws

- Rat bait/possum bait and residues in wild animals – see Toxins

- Recreational catch – see Homekill

- Rice, quick cooling after cooking

- Risk Management Programme, dairy – What is it, and who needs one?

S

- Salmonella Brandenburg FAQs

- Scromboid (Histamine) poisoning from fish

- Shellfish – Collecting shellfish and keeping it safe

- Shelf life – a Guide to Calculating Shelf Life of Food

- Shigella

- Slow cookers and crock pots

- Sodium monofluoroacetate – see Ten-eighty: 1080

- Sorbates – see Preservatives: Sulphites, Benzoates and Sorbates

- Sulphites – see Preservatives: Sulphites, Benzoates and Sorbates

- Sudan 1 dye

- Summer food safety – keep food safe this summer

- Sushi

- Synthetic food colouring

T

- Ten-eighty: 1080

- Taenia saginata: Beef Tapeworm

- Therapeutic products – Regulations

- Training in Food Safety – Who to contact

- Travel between the pacific Islands and New Zealand – see Pacific

- Travel – Bringing in food / travelling abroad (index)

- Trans fatty acid

- Trichinella spiralis in meat

- Toxins in wild animals from possum/rat bait

U

- Use By date – see Labelling

V

- Vitamin K – and blood thinning medication: warning

W

- Water – preparing food when water is unsafe

- Wine - Safety, composition and labelling

X

Y

Z

Updated 15 November 2007