<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1855098318129518&amp;ev=PageView&amp;noscript=1">



Written by Ministry of Primary Industry (MPI)
on December 19, 2018

New Zealand Food Safety (NZFS) today launched its summer 2018 food safety campaign. This focuses on preventing people getting food poisoning by doing 3 simple things: Clean, Cook, Chill.

Head of New Zealand Food Safety, Bryan Wilson says foodborne illness strikes about 200,000 New Zealanders every year with around half of those cases occurring in the home and Campylobacter is the most common cause.

"Campylobacter bacteria occurs naturally in the gut of animals and birds, especially chickens. It can easily be spread around the kitchen from raw meat to surfaces and other foods, and it can make you very sick unless you use good food safety practices.

"The risk is greater in the summer months as the bacteria grows faster in the warmer weather. To avoid getting sick during the summer months, we want everyone to remember the 3Cs: Clean, Cook, Chill."


Before you prepare food and after handling raw meat:

  • wash hands, chopping boards, dishes, and utensils (like knives) in hot soapy water to kill bacteria and stop cross-contamination between raw and cooked food
  • dry them properly. Preferably air dry and not with a towel.


  • Cook food (especially chicken and mince) thoroughly all the way through until the juices run clear. If in doubt, cook it a little longer.
  • Reheat until hot. (Warm does not kill bacteria. Hot does.)


To stop bacteria growing in your food:

  • don't leave food out. Refrigerate cooked meat as soon as possible (within 2 hours) to stop bacteria multiplying. If in doubt – throw it out.
  • separate and cover cooked and raw meat in the fridge
  • store raw chicken and parts below ready-to-eat food in the refrigerator.

"Another tip is that you shouldn't wash raw poultry as this helps spread Campylobacter to the hands, clothes, other food, and contact surfaces. So no washing that Christmas turkey. Have a safe and happy holiday," says Mr Wilson.

New Zealand Food Safety's 'Clean, Cook, Chill' campaign launches today with information on our website and on social media. Radio and digital advertisements reminding people of the 3Cs will start this week. The campaign will run until April 2019. 

Date: 19 Dec 2018

Media contact: MPI media team

Telephone: 029 894 0328

Email: media@mpi.govt.nz

For more information: https://www.mpi.govt.nz/food-safety/food-safety-for-consumers/clean-cook-chill/

Let Us Know What You Thought about this Post.

Put your Comment Below.

You may also like:

Food Safety "covid-19"

Post Lockdown - Reopening Checklist

With the end in sight (we hope) for the COVID-19 Level 4 lockdown it is important to stay ahead of the game and start th...

Food Safety Hygiene Sickness "covid-19"

Covid-19 Some Practical Advice For Hospitality

Like me, you may have received many emails from companies giving reassurance that they are still open for business and a...

Food Safety

Food Safety – Hot Tips for Summer

Summer is here and with the warmer temperatures it is very important we all manage food safety- especially temperature c...