Learn about the causes of allergies, the symptoms, and how to avoid the foods your body reacts to.

This booklet provides information on the food safety risks associated with wild game and game birds to help hunters minimise risks and make safe decisions about the wild food they catch, store and eat.

Collecting kaimoana from the sea is a much-loved tradition for many New Zealanders and their families. However, there are some risks you should be aware of before you head out to the coast.

Pregnant women have lower levels of immunity than usual and may be more at risk of getting diseases carried by food. This booklet provides advice and guidance on what pregnant women can do to avoid dangerous food bugs.

This booklet provides advice and guidance on what you can do to avoid dangerous food bugs.

Food Safety practices in preparing and cooking a hāngi

Information for event organisers (e.g. food fair, show or festival) where people may legally and safely sell food.

This is a short pullout guide to food safety for those with low immunity. The guide lists food types and informs readers about what to do when making decisions about buying and eating food.

To hold a safe sausage sizzle by serving food that is properly cooked and protected from contamination.

This booklet lists the food additives approved by the Food Standards Code for use in food. Additives can improve the keeping quality of a food by making it last longer on the shelf or in the fridge (for example, a preservative to prevent the growth of bacteria or a humectant to stop food from drying out), or improve the taste or appearance of a food (for example by the use of flavours, thickeners and colours).

Classroom resource: Cool tips to keep your food safe at school

Te Kai Manawa Ora provides step-by-step guidance on procedures to keep kai safe while maintaining its sanctity from a tikanga Māori perspective.

This booklet works its way through how to handle food from buying, to transporting, to storing, to cooking and leftovers. It discusses the things we can do at each step to minimise food safety risks for ourselves, our families and friends.

Classroom resource

Micro-organisms or bugs that cause illness are called pathogens.This pamphlet looks at some of the common pathogens that cause foodborne illness in New Zealand and gives advice on how you can avoid them.