The patrol work of about 200 volunteers is critical to keeping our fisheries sustainable and protected for future generations.
It’s National Volunteer Week and volunteers throughout the country, including Honorary Fishery Officers (HFOs) are being recognised for their selfless work.
HFOs were first introduced in Auckland in 1967 as a way for people in the community to donate their time to help make a difference to local fisheries, says Fisheries New Zealand director fisheries compliance, Steve Ham.
“Nearly 60 years later there are about 200 HFOs working in communities around the country providing advice, conversation, and a watchful eye in the name of sustainability.
“Like a lot of volunteers, our HFOs are selfless people. They do this work voluntarily because they care about their community – our shared fishing resources and protecting them so that future generations can enjoy putting fresh kaimoana on the dinner table.
“A big part of what they do is talking to people, answering curious questions, and explaining the rules.”
These days each HFO contributes a minimum of 100 hours voluntary work a year to looking after recreational fishing areas. They’re put through intensive training, wear a uniform, and have a warrant under the Fisheries Act.
“Their work is critical to ensuring sustainability throughout all our fisheries. HFOs are front and centre on New Zealand’s coastlines, conducting between 18,000 and 22,500 inspections each year. They do around 40% of the recreational compliance work.
“They come from a range of backgrounds, but they all share a passion for our fisheries. If you see them out on the water or at the wharf, tell them how much you appreciate them. One of the best things all recreational fishers can do to understand the rules in their area is download the free NZ Fishing Rules mobile app before heading out.”
New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from the Christchurch beaches and Lyttelton Harbour due to the presence of diarrhetic shellfish toxins.
“Routine tests on greenshell mussels from Sumner have shown levels of diarrhetic shellfish toxin over the safe limit,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.
The warning extends from Waimairi Beach to the southern head of Lyttelton Harbour (Adderley Head). The affected area includes Lyttelton Harbour and the Avon and Heathcote River Estuary.
“Please do not gather and eat shellfish from this area because anyone doing so could get sick. Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes), Cook’s turban and kina (sea urchin).”
“Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten.”
Symptoms of diarrhetic shellfish poisoning usually appear within 30 minutes of eating and last for about a day. Symptoms may include diarrhoea, vomiting, nausea and abdominal cramps.
Pāua, crab and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process.
Finfish are not affected by this public health warning, but we advise gutting the fish and discarding the liver before cooking.
New Zealand Food Safety has had no notifications of associated illness.
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
“New Zealand Food Safety is monitoring shellfish in the region and will notify the public of any changes to the situation,” says Mr Arbuckle.
Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.
For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz
For media enquiries, contact the media team on 029 894 0328.
Fisheries New Zealand is bringing in new rules that will significantly reduce the risk of seabirds, including critically threatened albatrosses, being caught accidentally by commercial fishers.
From 1 October, all commercial fishers using surface longline fishing methods will be required to either use special hook shielding devices or implement all 3 key seabird mitigations measures at the same time.
Fisheries New Zealand’s director fisheries management, Emma Taylor says the changes mean fishers who chose not to use hook shielding devices must use bird scaring devices called tori lines (streamers), as well as use line weighting to sink hooks faster, and set their gear at night.
The measures, known as ‘three out of three’ replace the current rules which require only 2 of the seabird mitigation measures.
“The new rules will strengthen protections for some of our most vulnerable seabirds, like albatrosses and petrels.
“With around 145 seabird species calling New Zealand’s waters home, we have one of the most diverse seabird communities in the world, and we want to make sure it stays that way.
“Fishers don’t go out to catch seabirds and these measures will help ensure that the surface longline fleet have the best chance of avoiding seabirds that are trying to sneak a feed off their hooks.
“While we acknowledge that many surface longline fishers have already adopted the use of hook shielding devices or use ‘three out of three’ at least some of the time, the new rules will ensure a consistent approach and further reduce fishing risks for these precious seabirds.
“Surface longline vessels have been operating onboard cameras since January this year. Insights from the camera programme, along with feedback from public consultation and scientific modelling, have supported the decision for this rule change.
“We have systems to monitor the position of all commercial fishing vessels in real time, and fishers are legally required to report their catch and position to us electronically. Alongside this, onboard cameras provide independent verification of fishing activity, including accidental bycatch of protected species.
“Fisheries New Zealand and the Department of Conservation will be working closely with fishers to support them to transition to the new rules.
“Many seabird species found in New Zealand waters also travel widely beyond our borders. We continue to work with other countries, through international conventions, to reduce the effects of fishing on seabirds throughout the South Pacific and Southern Oceans,” Emma Taylor says.
All food produced for sale in New Zealand must comply with the applicable composition and labelling requirements of the Australia New Zealand Food Standards Code, and certain New Zealand specific food standards.
Sometimes, New Zealand requirements for composition and/or labelling differ from the importing country’s requirements. In these cases, food businesses are currently required to submit an application to the Ministry for Primary Industries (MPI) to have their food export exempted from New Zealand composition and/or labelling requirements to meet the importing country requirements.
There are limitations with the current individual exemption process and this consultation seeks your feedback on some alternative options.
What is being proposed?
We’re proposing 3 options, alongside the status quo, to better enable food exporters to comply with overseas composition and/or labelling requirements.
Option 1: Maintain the status quo. This option uses section 347 of the Food Act 2014 to continue to provide exemptions on an individual application/case-by-case basis. This approach means each exemption is specific to a particular food exported to a particular market.
Option 2: An exemption in regulations for all food exports from New Zealand standards relating to composition and labelling, with conditions.
Option 3: An exemption in regulations for all food exports from New Zealand standards relating to labelling (no conditions to be met) and composition (with conditions to be met, potentially including where health claims are made or government assurances are required).
Option 4: An exemption in regulations for all food exports, with a differentiated approach for different classes of product or market. For example, foods that are intended for consumption by a higher-risk population group may have some specific conditions that are different from another class of products.
All options, except the status quo, propose creating new regulations under the Food Act 2014. The details for each option are set out in the discussion document.
We welcome your feedback on the proposals. Submissions close on 26 July 2024.
While we prefer email, you can post written submissions to:
Consultation: Export exemptions from New Zealand composition and/or labelling requirements under the Food Act 2014 Ministry for Primary Industries PO Box 2526 Wellington 6140 New Zealand.
What to include in your submission
Put the title of the consultation document in the subject line of your email. In the template or your written submission document, also include:
your name and title
your organisation’s name (if you are submitting on behalf of an organisation, and whether your submission represents the whole organisation or part of it)
your contact details (such as phone number, address, and email)
your answers to the questions in the discussion document.
Te Rūnanga o Ngāti Awa has requested a 2-year closure over an area within Ōhiwa Harbour to the harvest of mussels, under section 186A of the Fisheries Act 1996.
The request follows a mussel rejuvenation research project. Closing the proposed area will allow the mussel population the opportunity to recover free from harvesting.
Fisheries New Zealand invites written submissions from anyone who has an interest in the species concerned, or in the effects of fishing in the area concerned.
While we prefer email, you can post your submission to:
Fisheries Management – Spatial Allocations Fisheries New Zealand PO Box 2526 Wellington 6140.
Public notices
Public notices about the call for submissions are scheduled to appear in the Bay of Plenty Times and Whakatāne Beacon on Wednesday 12 June 2024.
Related information
Section 186A of the Fisheries Act 1996 allows the Minister for Oceans and Fisheries to temporarily close an area, or temporarily restrict or prohibit the use of any fishing method in respect of an area, if satisfied that the closure, restriction, or prohibition will recognise and provide for the use and management practices of tangata whenua in the exercise of non-commercial fishing rights.
An Auckland international freighting company and manager have together been fined over $28,000 for failing to do biosecurity checks and transporting 15 sea containers to unapproved locations for unpacking.
Under the Biosecurity Act all sea containers arriving in New Zealand must be sent from the port of first arrival to a Ministry for Primary Industries (MPI) Approved Transitional Facility (ATF) for inspection and unpacking.
Auslink International New Zealand Limited and logistics manager Christopher James Manning (68) were sentenced in the Manukau District Court on 8 charges each under the Biosecurity Act, following a successful prosecution by MPI.
Auslink was fined $16,250 and Mr Manning was fined $12,000.
“When imported sea containers are sent to and unpacked at unapproved locations, they leave the country vulnerable to pests or unwanted organisms that could have a devastating effect on the environment and people’s livelihoods.
“The rules are there for a reason – to protect our borders from the threat of unwanted biosecurity threats,” says MPI director of investigations, Gary Orr.
Compliance investigators found that between December 2021 and April 2022, Auslink were contracted to complete biosecurity checks at their MPI Approved Transitional Facility for 15 sea containers.
“None of the required biosecurity checks were done in full. In the end, 13 of the 15 sea containers were sent to what we’d describe as a grass paddock at a farm that would never be approved as a transitional facility.
“Placing sea containers that have not had complete biosecurity checks on to grass risks the potential for exotic pests that might be present in or on the container to get into New Zealand soil or vegetation.
“While we subsequently confirmed that no exotic pests were found in or on the 15 containers, the defendants took an unacceptable risk with New Zealand’s biosecurity,” Gary Orr says.
AI technology to sense pedestrians around forklifts is the centrepiece of a new safety commitment WorkSafe has accepted from a major player in the kiwifruit industry.
The commitment, known as an enforceable undertaking, was put forward by Trevelyan’s Pack and Cool Limited in Te Puke, where a worker was traumatically injured in April 2022. Trevelyan’s is New Zealand’s largest single-site kiwifruit and avocado packhouse.
The man was struck while walking behind a reversing forklift, and had his left leg and foot run over. When the driver moved the forklift forward, he ran over the victim’s foot a second time. Ultimately, the victim’s lower left leg could not be saved, and it was amputated below the knee.
WorkSafe’s role is to influence businesses to meet their responsibilities to keep people healthy and safe. Our investigation found Trevelyan’s traffic management plan for the site was deficient, with forklifts and workers clearly not kept separate.
“Forklifts are essential to the kiwifruit industry and we expect businesses to manage their risks. Where they don’t, we will take action. Harvest season brings heightened risks from more product movement, less space to work, and more people in close quarters,” says WorkSafe’s regulatory support manager, Catalijne Pille.
In response to the incident, Trevelyan’s has committed to delivering a series of safety initiatives worth half a million dollars, including:
An AI pedestrian detection system fitted to 40 forklifts to improve safety and reduce risks.
Collaborating with the kiwifruit industry to spread the uptake of this technology and enhance safety.
Investing in training to improve health and safety competency across the business.
Reparation to the victim.
Funding for the Amputee Society of Waikato, Bay of Plenty and Districts.
Funding scholarships for the Health and Safety Association of New Zealand.
“Artificial intelligence brings significant possibilities for health and safety innovation. In this case, it’s about using algorithms and sensors to detect nearby pedestrians to reduce the risk of accidents and enhance workplace safety. We hope to see the benefits extend beyond the kiwifruit industry,” says WorkSafe’s Catalijne Pille.
As a result of the undertaking, WorkSafe’s charges against Trevelyan’s were discontinued. WorkSafe will regularly monitor progress on the agreed initiatives and can resume prosecution if necessary.
“Trevelyan’s investment to improve safety in their workplace is the preferred solution in this case. It demonstrates a substantial commitment to health and safety which may not have been achieved by prosecution.”
My life changed in one second on 25 April 2022. Since then, everyday tasks like dressing, showering, and walking have become challenging. My mental health has been up and down, it is physically difficult for me to play with my grandchildren, and sometimes even lying in bed is painful. My injury had a very bad effect on my retirement savings, as I’d planned to work for another five or ten years, but I’ve not been able to. I didn’t want to tell my story in court, but I’m pleased to see Trevelyan’s invest in making its site safer as I do not want anybody else to go through my experience.
Statement from Trevelyan’s Pack and Cool Limited managing director James Trevelyan
Trevelyan’s Pack and Cool Limited acknowledges the importance of learning from the accident and is committed to ensuring that such incidents do not reoccur.
Trevelyan’s Pack and Cool Limited is not only committed to investing in the health and safety of our workforce and the broader industry, but also in actively supporting the injured person and his family. We are dedicated to building robust capability in the New Zealand workforce, with a specific focus on the prevention of forklift accidents.
An example of implementing improvements includes installing artificial intelligence (AI) equipment in our forklifts. While this AI system is in use in other industries across New Zealand, Trevelyan’s is the first within the kiwifruit industry to have trialled and fitted the equipment to its fleet. As part of our EU commitment, we have also funded another 60 pieces of equipment for other post-harvest facilities across the remainder of the industry.
Trevelyan’s Pack & Cool Limited places the highest priority on the health and well-being of all Trevelyan’s staff, growers, suppliers, and community. This commitment not only reflects our obligations under the Health & Safety at Work Act 2015 but is also a testament to our genuine concern for each individual associated with us.
Today is World Food Safety Day, and New Zealand Food Safety is reminding food businesses and consumers to be ‘prepared for the unexpected’.
“New Zealand has a strong food safety system, however from time to time, things can go wrong,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. “Our readiness to respond when this happens is a key part of ensuring food is safe and suitable for the 5 million plus New Zealanders and millions overseas that enjoy our products.
“This year’s theme – prepare for the unexpected – is a timely reminder for food businesses and consumers that we can all play our part to be prepared for adverse events.”
New Zealand Food Safety works with food businesses to help them get ready to respond to potential food incidents, from conducting simulated food recalls to knowing what to do at a food business after natural disasters and emergencies.
Consumers can ensure they are prepared by signing up for food recall alerts to stay on top of recalled foods, and familiarising themselves with our information on food safety in the home during an emergency.
“World Food Safety Day is also an opportunity to highlight our newly launched Listeria campaign that we hope will save lives and emphasise to our pregnant and older population (65+) that some risks are just not worth taking,” says Mr Arbuckle.
“We have also undertaken a survey into consumers’ food safety habits, which is informing our approach to protecting New Zealanders from getting sick from food. After all, everybody eats, and we want to help people prepare and enjoy food safely.
“One of the highlights of the survey is that 83% of people say they use the health star rating system when buying a packaged food or drink for the first time. We will be working with industry and consumers to continue to boost uptake.”
Most consumers are already using the Health Star Rating (HSR) system to help them choose between packaged foods, according to a survey published today by New Zealand Food Safety (NZFS).
NZFS’s Consumer Food Safety Insights Survey found that 83% of people say they use HSR when buying a packaged food or drink for the first time. Of these, 61% say they use the front-of-pack labelling system at least half of the time, and 22% use it occasionally.
“It’s great to see so many Kiwis using our world-class Health Star Rating system to help them make healthier food choices at the supermarket,” says NZFS deputy director-general Vincent Arbuckle. “And we’re confident consumers will use it more often as more products display it.
“This is a clear message to the food industry that consumer demand for HSR exists and that food producers who use HSR will benefit too.”
HSR is used both here and in Australia to easily compare the nutritional value of packaged food of the same kind. Foods get more stars if they are lower in energy, saturated fat, sugar or salt, and higher in healthy nutrients and ingredients such as protein, fruits, vegetables, nuts or legumes. However, the rating isn’t intended to be used to compare different types of foods.
“People already understand that ice-cream is less healthy than apples. But if you want to buy ice-cream, the HSR system is there to help you make a healthier choice between the different ice-creams.”
The survey also found that 80% of people say they completely or somewhat trust the HSR system.
“This high level of consumer trust is something for manufacturers to consider. Kiwis use HSR, Kiwis trust HSR but, according to the latest uptake survey, only 30% of intended products currently carry HSR in New Zealand,” says Mr Arbuckle.
“Right now, the HSR system is voluntary, but if uptake by manufacturers does not meet a 70% target by November next year, the Australian and New Zealand governments will consider making it mandatory.
“If you don’t see HSR on your preferred product, talk to the manufacturer about getting it on there.
“Let’s work together to hit that voluntary target and make it easier for busy Kiwis to make healthier food choices in a hurry.”
The Consumer Food Safety Insights Survey collected data from 1602 New Zealand consumers.
“A quarter of these respondents were Māori and another quarter Pasifika, ensuring our research really tapped into food safety attitudes, behaviours and practices in a New Zealand context,” says Mr Arbuckle.
Most consumers felt confident that food produced in New Zealand is safe to eat (81%), and that they can access healthy food options (77%).
In terms of which food concerns are top of mind for Kiwi consumers, food prices were number one, with 77% of respondents being concerned about them.
“The second-highest food concern was food poisoning. With it being World Food Safety Day tomorrow, it’s good to know Kiwis are taking food safety seriously.”
New Zealand Food Safety wants people to take some practical steps to prevent a rare and life-threatening foodborne illness.
“While rare, every year people die from listeriosis – a disease caused by the bacterium Listeria – and the effects are tragic for their families,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.
“Listeriosis can be prevented and there are simple steps people can take at home to avoid getting sick. So, today, we launch a campaign to help some of those most at risk – pregnant and older people – better understand the risks of listeriosis and what to do to decrease them.”
Listeriosis is a result of eating or drinking food that has high levels of Listeria, which is widespread in the environment.
Listeriosis is rare in New Zealand and cases are usually not connected, whereas cases in other countries are predominantly due to outbreaks.
In New Zealand, there were 4 deaths from listeriosis in 2021 and 6 in 2022, with 78 people hospitalised over those 2 years.
“Infections in healthy adults are unlikely to be severe, but listeriosis during pregnancy can cause miscarriage, premature labour, stillbirth, or disease in the newborn baby,” says Mr Arbuckle.
“As you age – and particularly over 65 – your immune system gets weaker. This means foods you safely ate in the past may no longer be safe for you to eat.
“Some people may not be aware of this. So, we’re using our campaign to highlight higher-risk foods while sharing some food-safety advice on how to make them safe to eat.”
Higher-risk foods include:
ready-to-eat meat products, like deli meats and pâtés
smoked seafood (especially cold smoked fish)
soft cheeses (like brie and camembert)
uncooked paneer cheese
unpasteurised dairy products (like raw milk and cheese)
soft serve ice-cream
some fruit (like melons)
leafy greens and bagged salad (like mesclun and spinach)
uncooked sprouts (like alfalfa and mung beans) and enoki mushrooms
uncooked frozen vegetables
some refrigerated foods with a long shelf life
ready-to-eat cooked meals.
To lower the risk of getting listeriosis, you can:
choose safer foods
cook food thoroughly
only eat fruit and vegetables that have been washed and dried thoroughly
only eat food that was recently prepared
refrigerate leftovers quickly
preheat food to steaming hot (more than 70°C) before eating
avoid eating leftovers that won’t be reheated
wash and dry your hands thoroughly and follow good food hygiene practices.
“Friday is World Food Safety Day, and this year’s theme is ‘prepare for the unexpected’,” says Mr Arbuckle.
“New Zealand Food Safety requires food businesses to prevent Listeria in the processing environment and have measures in place to manage its presence.
“If something goes wrong, we support businesses with their consumer-level food recalls. Last year, there were 3 consumer recalls due to the possible presence of Listeria.
“But there’s also something you can do to be prepared for the unexpected. If you make or buy food for vulnerable people, or are perhaps vulnerable yourself, sign up to our food recall alerts.
“And look out for our campaign so you can share it with people who may not know the life-threatening risks of listeriosis.”
Find out more:
For further information and general enquiries, call MPI on 0800 00 83 33 or emailinfo@mpi.govt.nz
For media enquiries, contact the media team on 029 894 0328.