Setting business goals for the year ahead?

Here are some food safety training case studies to benefit from

From small to big business! Here is an example of a Food & Beverage business collaborating with Food Safe

From Farm-to-Fork! Here is how Strawberry Fields collaborate with Food Safe to implement training and manage food safety hazards and their brand. 

From Child Care to Senior Living! Here's how a large Early Childhood Education company with ten kids centres collaborates with Food Safe to comply with the roll-out of the Food Act 2014 in the Childcare Sector starting 2017

Here's how a large Dairy Company collaborated with Food Safe in 2017 to continuously improve operations from farm to can!

Small food business case study 1

Small food business case study 2

Medium sized food company case study

Large food company case study

The video below shows you how Food Safe collaborates with food companies to get to goals:

Eager to know more?

Give us a ring on 0800 003 097 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it. and we’ll show you how you too can benefit from New Zealand Certificate training.

Team leadership skills for food company operators and compliance team members straight from the All Blacks! 

What does it take to be a winning team?

Video 2 from the All Blacks! 

How does the team handle the pressure?

Video 3 from the All Blacks! 

Eager to know more?

Give us a ring on 0800 003 097 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it. and we’ll show you how you too can benefit for New Zealand Certificate training.

Welcome to Food Safe's page dedicated to all the Year 5 girls of Diocesan School For Girls as part of their "How We Organise Ourselves" unit

A brief introduction to the history of muesli

The word muesli is a Swiss-German variation of the German word “müs” meaning porridge and the diminutive suffix, “-li.” The “invention” of muesli is credited to Swiss physician and nutritional pioneer, Maximilian Bircher-Benner.

The recipe consisted of oat flakes, raw apples, condensed milk, nuts and lemon juice and it led Dr. Bircher-Benner to overwhelming improvements in the health of many of his patients.

Dr. Bircher-Benner determined that much of the sickness experienced by his patients could be alleviated with increased exercise and a more nutritious diet. He was able to heal and prevent disease through a diet rich in raw grains, fruits, and vegetables, and with moderate exercise including walking and gardening daily.

The first mass-produced muesli was introduced in 1959 by Somalon AG (now bio-familia AG), a Swiss company that got its start with muesli. Somalon AG used Dr. Bircher-Benner’s recipe to create Bio-Birchermuesli, “the healthy food for the whole family.” Bio-Birchermuesli was exported to Germany, the US, Austria, England and the Netherlands in 1960. In the 1970s, Somalon introduced “Crunchy Muesli,” a muesli toasted with sugars and oils, similar to today’s granola. 

Source: Evokefoods

So what influences the food safety and shelf-life of a muesli bar? 

Good hygiene and minimising Water activity influence the safety and shelf-life of the bar!

Lowering the water activity (drying or removing the water) of all the ingredients over the past week increases the shelf-life of your muesli bar and prevents bacteria from growing

The slides below explain what bacteria needs to grow in the bar

Ever wondered how factories make muesli bars in New Zealand?

Here is how we load the ingredients 

Here's how we cut the bars on a production line:

Here's how we coat the muesli bars in chocolate:

Here's where we check the packaging of the muesli bars:

The health star rating of food

The Health Star Rating (HSR) labelling system evaluates positive and negative health attributes of food products; and scores them as a series of stars (with a half-star being the lowest and five-star being the highest). HSR provides consumers with a quick visual reference. The system came about after the

HSR provides consumers with a quick visual reference. The system came about after the Ministry for Primary Industries (MPI) looked at a number of front-of-pack labelling systems globally in order to evaluate fitness for purpose before finally settling for the Health Star Rating (HSR) labelling system as a solution.

Click here for some more information

Additional learning: Show-me-how videos

These videos go over how bacteria and virus spread and how you can practically apply all you have learned

  Tip: Understand how the risk from viruses is controlled and how learning practically applies

*Click on pop-out icon at top right of video to view larger 

www.foodsafe.net.nz

Food Safety Culture Assessment

Food safety culture is about how, when and why we practice food safety.

Understanding each team member's opinion improves our systems and the safety of food at our company.

The quiz below takes about five minutes and will give our company the opportunity to assess current food safety culture and get even better!

Note: All questions marked with an asterisk* are compulsory. It helps not to overthink a question and choose a score that first comes to your mind.

Let's get started...

*  *

What is Listeria?

Listeria is a foodborne bacteria which can make you sick. Infection with listeria bacteria is called listeriosis. In healthy adults and children listeria usually causes few or no symptoms, but some vulnerable people with a low immunity are more at risk of severe illness.

What kinds of food pose the most risk?

Food that poses the most risk are:

Uncooked, smoked or ready-to-eat fish or seafood, including oysters, prawns, smoked ready-to-eat fish, sashimi or sushi paté, hummus-based dips and spreads cold pre-cooked chicken ham and all other chilled pre-cooked meat products including chicken, salami and other fermented or dried sausages* pre-prepared or stored salads (including fruit salads) and coleslaws raw (unpasteurised) milk and any food that contains unpasteurised milk* soft-serve ice creams soft, semi-soft or surface-ripened soft cheese (eg, brie, camembert, feta, ricotta, roquefort)*

*Note that the foods on this list are safe to eat if heated thoroughly to steaming hot (ie, above 72°C) where appropriate

Source: Ministry of Health 

Concerned about food in the news?

If you have product at home that is involved with a food re-call, it should be discarded as per government advisories.

What are the scientific facts about Listeria?

Source: MPI

All Food Safe's Basic and Advanced Food Safety Training programmes include training on pathogens including bacteria such as Listeria and viruses, how to monitor the safety of food and record this. Our trainees understand why this is important and get practice in class actually filling out helpful verification records towards these goals.

所有的食品安全的基础食品安全 培训项目包括在新的食品控制计划和日记，如何监督食品安全，并记录了此次培训。作为一名实习生，你就会明白，为什么这些都是重要的并得到实践类实际上填补了这些记录。

Eager to minimise the risk with best practice food safety training?

Book a course online here. Give us a ring on 0800 003 097 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it. and we will show you how you too can benefit from our highly rated training programmes.

 MPI Guidelines For Ready-To-Eat (RTE) Food Manufacture

 Codex Alimentarius Guidelines For Food Manufacture

For the latest on food re-calls in New Zealand visit: MPI 

If you are concerned about a potential risk to your health, or the health of others, you should seek advice from your medical practitioner, or call the Ministry of Health's Healthline – 0800 61 11 16.

If you are concerned about the safety of food products, contact the MPI consumer helpline 0800 00 83 33.