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Handling chicken safely

Every summer, there is a rise in cases of foodborne illness and hospitalisations from people getting sick from food.

The most commonly reported illness is campylobacteriosis. This is caused by Campylobacter bacteria. The most common source of Campylobacter from food is raw or undercooked chicken.

To keep your whānau and friends healthy, make sure you handle raw chicken safely by:

  • cooking it properly
  • using separate utensils and chopping boards
  • as with all food, not leaving it out in the heat of the day – both before cooking nor after you've finished eating.

BBQ food safety tips

  • Keep your food covered and chilled until you cook it – and cover and chill any leftovers as soon as possible, too.
  • Make sure your barbecue and cooking tools have been cleaned with soap and water before using.
  • Have separate utensils, plates, and other equipment for raw and cooked foods. If you only use one set, germs can spread from raw meats to cooked foods.
  • Make sure raw meat doesn’t touch cooked food or ready-to-eat foods (like salads).
  • Barbecue meat until it is steaming hot (over 75°C) all the way through.
  • Turn food often so that it cooks evenly.
  • Marinate meat in a covered container in the fridge. Cook the marinade before pouring it over cooked foods.

Find out more about preparing and storing food safely at home

Who to contact

If you have questions about food safety at home, email info@mpi.govt.nz

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