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• The 4Cs - Clean, Cook, Cover, Chill

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The Cost of Food-Borne Illness

Research suggests that food-borne illness is costing NZ$55 million a year in lost productivity, medical costs and other associated costs – that’s $462 per sick person. Scientists believe that figure is conservative and could climb to as high as around $90 million. That’s a waste of money when food-borne illness is so easy to avoid.

Food-borne illness is caused by bacteria which multiply very fast on food in moist, warm conditions. Summer is an especially hazardous time for food-borne illness but handling food properly can stop the bacteria from making people sick.

There are about 119,000 cases of food-borne illness in NZ each year. About 40% of those cases are caused by incorrect food handling in the home. A couple of simple actions like washing your hands regularly and keeping food in the fridge can save people a lot of problems, not to mention a trip to the doctor or worse, hospital. Maintaining your fridge properly is also important. It should be kept at a temperature of between 0 and 4 degrees Celcius and the seals should be in good condition. The essence of good food safety is contained in the so called “4Cs” (see box).

The 4Cs - Clean, Cook, Cover, Chill Clean hands before handling food. Wash knives and utensils and scrub chopping boards. Cook chicken, meat patties and sausages thoroughly. Reheat leftovers till steaming hot. Cover food. Store raw and cooked food separately. Chill food. Use a chilly bin with a frozen chill pad when cooking and eating outdoors. Other food safety tips include: wash your hands before handling food, after handling raw meat and poultry, after going to the toilet, after changing nappies, handling pets or gardening; frozen food thoroughly before cooking; hot foods no longer than two hours before refrigerating; leftovers until steaming hot throughout and do not reheat more than once; meat, sausages and poultry need to be cooked until juices run clear; meat before barbecuing; cooked and raw meat separate; all foods before putting them in the fridge; raw meat and poultry covered and away from ready to eat cooked products, fruit and vegetables; raw meats and poultry in the bottom of the fridge; defrost food on the bench; food very hot or very cold; and away food that has been kept at room temperature for more than two hours. More information on safe food handling practices is available at www.foodsafe.org.nz or www.nzfsa.govt.nz

Contact for Enquiries

The Ministry of Agriculture and Forestry
Pastoral House
25 The Terrace
PO Box 2526, Wellington

Tel: 0800 00 83 33
Fax: +64 4 894 0720
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