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      Responding to increasing challenges in New Zealand's food safety system in Auckland

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      September 5, 2019

      Thursday   9:30 AM

      Cnr Vincent Street , 71 Mayoral Drive
      Auckland, Auckland

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      Responding to increasing challenges in New Zealand's food safety system

      In this lecture series we'll look at the governing body for food safety standards and the challenges ahead for them and we will also discuss the work currently being undertaken by New Zealand Food Safety around the foodborne illness Campylobacter. Topic 1: Food regulation now and in the future In this lecture, you'll learn about Food Standards Australia New Zealand (FSANZ)and the food standards they develop for Australia and New Zealand. The Food Standards Code is enforced by state and territory departments, agencies and local councils in Australia; the Ministry for Primary Industries (MPI) in New Zealand and the Australia Department of Agriculture and Water Resources for food imported in Australia. We'll discuss the bi-national Food Regulation System and the key drivers affecting the system, the context for modernisation, FSANZ's response to change and what the future holds for the food standards body.  Topic 2: Campylobacter in New Zealand The second topic will focus on the foodborne illness Campylobacteriosis and explore the historical and current challenges posed to food safety experts.  Campylobacter is a bacterium that can be found in raw chicken meat, offal, raw milk and raw milk products, and other foods.  It is also the most common foodborne disease in New Zealand, with chicken meat the most common source of foodborne Campylobacter. Although historically New Zealand has one of the highest rates of notified foodborne campylobacteriosis in the world, it is important to reliase that there are differences between countries in the way data is collected and that this makes it difficult to compare rates of illness without in-depth studies of factors that determine the rate. New Zealand Food Safety has prioritised our work around Campylobacter to further reduce illness, and our research around the different sources of Campylobacter and how people get infected.     Speakers:  · Bryan Wilson, Deputy Director-General, New Zealand Food Safety · Dr Steve Hathaway, Chief Food Safety Scientist, New Zealand Food Safety · Robyn Kruk, AO, Chairperson on the Board of Food Standards Australia New Zealand (FSANZ) · Glen Neal, General Manager - Risk Management & Intelligence, Food Standards Australia New Zealand (FSANZ)

      Categories: Food & Wine

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.

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