New Zealand

  • Posted: June 21st, 2010 - 3:04pm by Doug Powell

    I call Andrew McKenzie a friend, and he calls me a reprobate.

    Fair enough. He certainly dresses better.

    And has more tolerance for meetings.

    Business Day in New Zealand has a profile of the 62-year-old retiring Food Safety Authority chief executive with all the old stories, probably told through certain filters.

    What I remember best – through the fog of good scotch – was an outstanding lamb dinner a pregnant Amy and I had with Andrew and his wife at their home overlooking Wellington in 2008, followed by an All Blacks rugby match on the tube.

    Andrew McKenzie could justly claim the title of the father of modern meat inspection conferred on him by a speaker at a European conference recently.

    The retiring chief executive of the Food Safety Authority was a lowly government official in the mid-80s when he had the temerity to challenge the European-imposed rules governing meat inspection.

    The actions that flowed from this led to savings of many millions of dollars to the meat industry and freed up international trade.

    He encountered his first silly rule as a young Agriculture Ministry meat inspector in the mid-70s. It required the inspectors who worked with meat workers on the slaughter chain to inspect the heads of all sheep to look for signs of disease.

    Dr McKenzie knew this was unnecessary because there were no signs of disease on a head that couldn't already be seen in the normal inspection of the carcass, but it was demanded by Britain as a requirement of accepting our exports.

    The head had to be skinned, adding huge cost to sheep processing. Three or four extra butchers had to be employed on each chain, as well as one extra meat inspector. Ten years later he was in a position to do something about it.

    He convinced the meat companies to run trials. In one day 325,000 animals were killed. No signs of disease were found on the heads that were not already uncovered by inspection of the rest of the carcass.

    He presented the results to the British authorities and they agreed to change the rules.

    It meant the loss of up to 500 seasonal jobs, but the industry estimated its savings at $10 million-$12m a year.

    He went to the European Union headquarters and argued that many of the rules didn't make sense in the New Zealand context. "They asked me to list them. Three days later I came back with 200 examples. When I flopped this on the table, they said `Ah jeez, this is a bit hard'."

    The result was an "equivalency" agreement between Europe and New Zealand.
    "That agrees there's a bunch of basic things you need to do to make a difference to public and animal health, but there's also others that are just good meat manufacturing and hygiene practice and they can vary," he says.

    "Since then our relationship has gone along really well."

    The agreement cleared the way for trade and was used as a template by the United States and Canada.

    Crucial to the ongoing success of the agreement, and those that followed, has been New Zealand's reputation for integrity and honesty in international trade.
    "We've been scrupulously honest and people can rely on our word," Dr McKenzie says.

    "And we're pretty good thinkers – putting new ideas on the table, and taking a lot of their ideas, building on them, trialling them, modifying them and feeding them back into the system."

    That they are, as Katie has just returned from a year working with NZFSA, helping develop a national restaurant inspection disclosure system.

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  • Posted: June 3rd, 2010 - 11:33am by Doug Powell

    Part of the premise in the movie, Wedding Crashers, besides the potential for a partner, was the great food. How much could Vince Vaughan eat? Did anyone want to find out? Then, the Owen Wilson character hits bottom and starts crashing funerals to hit on women in emotional distress, or something like that.

    Now news from Wellington, New Zealand, where a man dubbed the ‘grim eater’ has been banned from funerals after attending up to four ceremonies a week and even taking home leftovers in a doggy bag.

    Danny Langstraat, a director of Harbour City Funeral Home in Wellington, said,

    "He was showing up to funeral after funeral and, without a doubt, he didn't know the deceased. We saw him three or four times a week. Certainly, he had a backpack with some Tupperware containers so, when people weren't looking, he was stocking up.”
     

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  • Posted: June 3rd, 2010 - 7:36am by Doug Powell

    I get called regularly by some journalist wanting to stick it to the man – to show the shoddy side of the food business. And what better place than some local café.

    I advise caution and getting the story right – journalistic basics which have substantially declined over the past 20 years, especially at the local level.

    On June 16, 2009, New Zealand’s TV3 consumer affairs program, Target, showed an undercover camera segment looking at the hygiene standards of several Auckland cafes.

    The New Zealand Herald explains food was bought from the cafes and then samples sent for laboratory testing, one of which came back with a high reading of fecal coliform. The show attributed that sample to Ponsonby-based Cafe Cezanne.

    Target wrote to Cafe Cezanne's owners telling them a chicken sandwich from their cafe had tested positive for faecal coliforms. However, the letter contained incorrect information about the date of purchase.

    The owners questioned whether the sample was from their cafe but Target went ahead with the broadcast.

    The program was forced to apologize the following week after it found a mistake had been made in labeling the samples, and the show broadcast a statement saying: "Due to a human error by a former Target staff member coding the results, we cannot confirm which cafe produced this high fecal coliform count".

    Cafe Cezanne complained to the Broadcasting Standards Authority (BSA) that the original item and the apology were inaccurate and unfair. They said the apology had not stated that the sample had been wrongly attributed to Cafe Cezanne.

    In a decision released today, the BSA said it had found Target was in possession of two documents, which unequivocally exonerated the cafe, before the apology.
    The documents showed the contaminated sample was collected and delivered to the laboratory on a different day from the sample from Cafe Cezanne, and it was therefore clear the contaminated sample definitely did not come from Cafe Cezanne.

    That, uh, oversight resulted in almost $40,000 in fines.

    TV3 broadcaster TVWorks was fined $5000 for the incorrect allegation and another $5000 for the apology, which it said did not unequivocally clear the cafe.
    It was also ordered to pay the cafe owners' full legal costs of $28,068.75, and to broadcast an apology and summary of the BSA's decision on Target.

    As well, it must publicize the decision on radio stations and in a newspaper advertisement.

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  • Posted: May 18th, 2010 - 10:31am by Doug Powell

    esposito_tony_8x10.jpg

    barfblogger, graduate student and salad sous chef Katie is on her way from New Zealand (below, left, exactly as shown) to her hometown of Sault Ste. Marie, Ontario, famous for being cold, where Wayne Gretzky played junior hockey for a bit, and home to the greatest NHL goaltender ever and my teenage-idol, Tony Esposito (and his brother, Phil, who scored a few goals over the years for the Boston Bruins).

    Katie will attend Kansas State University for the summer semester and finish up those pesky MS details, like writing a thesis.

    She leaves behind New Zealand, for now, and I don’t know if she ever traveled to Hamilton, N.Z., but the Waikato Times reports that more than 320 Hamilton restaurants, takeaways, eateries and caterers have failed food safety inspections in the past year and one was so dirty the council closed it down straight away.

    Hamilton City Council's environment health team inspects the city's 800 food businesses each year and just over half pass on the first inspection.

    Horror stories include filthy kitchens and surfaces covered with cockroaches.

    Of the businesses inspected since July 2009, 64 had critical food safety issues which include dirtiness and food being stored either at wrong temperatures or risking cross contamination with raw food.

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  • Posted: May 10th, 2010 - 2:42pm by Doug Powell

    Getting sick and dying while eating food in a hospital sorta sucks. So does going to a funeral and picking up norovirus.

    New Zealand health authorities are investigating an outbreak of suspected norovirus linked to food after more than 40 people fell ill following an April 28 funeral and reception for a leading Auckland musician.

    A spokeswoman for the Auckland Regional Public Health Service said yesterday that it was notified on May 3 that some people who had attended the function had become sick with gastro-intestinal symptoms such as vomiting and diarrhea.

    The public health service spokeswoman said the food supplied at the post-funeral function, which included sandwiches and deli items, was suspected to be the source of the infection.

    The caterer, who did not wish to be named, said she supplied around three funerals a week.

    She said food poisoning had not been established yet in the case of the funeral, and the woman who made the sandwiches that day has a certificate in food handling.

    "Everything was bought fresh on the day."

    Fresh does not mean safe.

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  • Posted: March 30th, 2010 - 4:38am by Doug Powell

    The New Zealand Food Safety Authority is doing something exceedingly proactive: it somehow got the publisher of The Happy Baby Cookbook to initiate a voluntary recall – not of a food but of the cookbook -- because it contained bad food advice for pregnant women.

    Or NZFSA is following what New South Wales, Australia, did a couple of months ago for a book that has been available since Aug. 2009. Regardless, it seems extraordinary that government agencies are calling people on their food safety bullshit.

    A recall is underway for a cookbook containing recipes for pregnant women made with ingredients the New Zealand Food Safety Authority (NZFSA) considers could be harmful in pregnancy.

    NZFSA principal public health advisor Donald Campbell says while it is vital for expectant mothers to eat a nutritious and varied diet, it is important that they know which of the foods they might normally eat may require extra care or be avoided altogether during pregnancy.

    “Hummus for example is packed with protein, but because most hummus is made with tahini which has been associated with Salmonella outbreaks, we recommend that pregnant women don’t eat it.”

    Other foods that are unsuitable for pregnant women to eat include soft cheeses, ready-to-eat foods from delicatessens or smorgasbords, raw fish and shellfish, cold cuts, deli salads, sushi and foods containing raw eggs.

    I can’t wait for my copy of The Happy Baby Cookbook to arrive. Will any other regulatory bodies take action against food safety silliness that can harm people?

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  • Posted: March 24th, 2010 - 5:17am by Doug Powell

    The New Zealand Food Safety Authority has just released a couple of new food safety advertisements for television.

    Chapman and I looked them over, would have liked a thermometer, and don’t like the message that food safety is simple (otherwise, we wouldn’t all have jobs) but overall the ads seem better than most. As Marshall McLuhan said, those who try to distinguish between entertainment and education don’t know the first thing about either.

    What do you think? 

     

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  • Posted: March 11th, 2010 - 9:19pm by Doug Powell

    An Auckland, New Zealand, healthcare worker has been left ‘disgusted’ after finding a maggot in her McDonald's burger box.

    Linda MacDonald had just finished eating an Angus Burger Combo, which she bought from the Pt Chevalier McDonald's, when a colleague she shared the burger with pointed out something "wiggling" in the box.

    The 59-year-old grandmother spat out her remaining mouthful and ran to the toilet to throw up.

    "It was awful," she said. "They offered me McDonald's vouchers, and I told them:

    'No way am I ever going to set foot in there again'. The cheek of it - it's so wrong."

    McDonald's NZ boss Mark Hawthorne said he did not believe the maggot came from within the restaurant. It was dead when the company conducted tests.

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  • Posted: January 28th, 2010 - 6:56am by Doug Powell

    A campground in New Zealand is set to reopen after a norovirus outbreak was linked to the camp’s water supply.

    The Nelson Mail reports the outbreak of suspected norovirus at the Golden Bay Holiday Park may have been caused by sewage contaminating a creek running through the campground

    During a routine bathing water survey of the area's beaches a fortnight ago, Tasman District Council environmental protection officers found high levels of E.coli contamination at the mouth of the Tukurua Stream, which runs through the campground. The level was 700 most probable number (mpn).

    Council environment planning officer Dennis Bush-King said a level of 240mpn would see the council start "intensive monitoring". At 500mpn, signs would go up warning people not to swim in the water.

     

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  • Posted: January 26th, 2010 - 3:19pm by Katie Filion

    Author: 
    Katie Filion

    Before heading to the airport yesterday I stopped into a café, and although I miss the toonie Tim Hortons bagel (mine was 8.50 $NZ), I was impressed to see I was dining somewhere that values food safety. There at the counter was a Wellington City Council “Excellent” certificate, and two others from previous years.

    It’s good see operators recognizing the marketing potential of a restaurant inspection disclosure program, however, there can be issues with operators displaying expired certificates. In a discussion with an inspector recently, she voiced the issues she had with restaurants keeping their old letter grade cards. Although it can show a great history of food safety inspections, if a restaurant is downgraded keeping the other cards displayed may get confusing.
     

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