Preparing and cooking food on the marae
The cultural value of kai (food) has its roots embedded in the act of manaaki tangata – the giving and receiving of hospitality. Our guide to food safety on the marae (Te kai manawa ora) provides marae ngā ringawera (cooks and their helpers) with:
- tips for keeping food safe
- information on safely buying, storing, cooking, and serving food
- food safety advice for traditional Māori food practices (like gathering puha, watercress, kaimoana, and kai from the bush).
Te kai manawa ora – Marae food safety guide [PDF, 13 MB]
Marae food safety resources
These resources focus on some important food safety messages and serve as helpful reminders in your kīhini (kitchen) or wharekai (dining area).
Inā mahitahi tatou – When we’re working together [PDF, 1.7 MB]
E āwhina ana? Me horoi ō ringa – Are you helping? Wash your hands [PDF, 1.6 MB]
Ngā pāmahana kai haumaru – Safe food temperatures [PDF, 2 MB]
Are you feeling māuiui? Stay out of the kīhini [PDF, 1.6 MB]
Food Allergies? Let the kaiwhakahaere know [PDF, 1.9 MB]
Ngā kai whai whakapāwera – Food containing allergens (A3) [PDF, 2.4 MB]
Other kai safety resources
These rauemi serve as helpful reminders to share food safety messages in your kīhini or wharekai.
Keep your kai safe [PDF, 560 KB]
Te whakamaru kai [PDF, 1.9 MB]
Be food safe [PDF, 1.3 MB]
Find out more about preparing, cooking, and storing food safely
Preparing and cooking hāngi
Safe food handling and food hygiene practices are important with all food, including hāngi. Our guide to preparing and cooking a hāngi has information on how to ensure food is safe at each step of the process.
He whakatairanga i ngā ahuatanga mahi mō te tunu hāngi – Food safety practices in preparing and cooking a hāngi [PDF, 1.8 MB]
Gathering kaimoana (seafood)
Kaimoana like shellfish need to be safely gathered, stored, and cooked to help you lower the risk of getting sick from it. They should not be gathered from areas containing contaminants (like sewage, toxic algae, and other pollution). These can make us sick when we eat them. They can also contain bacteria and viruses.
Sometimes shellfish in an area can contain toxic algae. These make them unsafe to eat. We issue public health warnings when our test results show this and update the warnings when the areas become safe again.
Check where shellfish is unsafe to collect or eat
Find out more
Food safety for seafood gatherers guide [PDF, 1.2 MB]
Food safety when fishing and gathering shellfish
Homekill and recreational catch
Homekill and hunted meat such as pigs, deer, goats, and ducks could be unsafe to eat, if:
- they're sick
- have wounds
- have been poisoned
- haven't been handled properly by the hunters after being killed.
When you hunt, take only healthy animals, and store and transport the meat safely. Remember, homekill and hunted meat is eaten at your own risk. Meat that's sold commercially (like in supermarkets) is regulated and has been processed under strict requirements to ensure it's safe to eat. Homekilled meat is not regulated and so it is not checked in the same way.
Find out more
Homekilled meat: rules and food safety
Find out where pesticides are being used on public conservation land – Department of Conservation
When you need to register under the Food Act 2014
Most food that's prepared and served on the marae is not sold or traded so there's no need to follow legal requirements around food safety. This includes customary activities like preparing and serving food for tangi. But the food must be safe and suitable, which means that nobody gets sick from eating it.
You will need to register under the Food Act if you:
- fundraise more than 20 times per calendar year. A marae with a food control plan can fundraise as much as it wants
- sell food or run a food business on the marae (including selling food to tourists).
For information on the rules to follow under the Food Act, use the My Food Rules tool.
