International travellers thanked for helping to protect our valuable food and fibre sector

Source: Ministry for Primary Industries

Biosecurity New Zealand is thanking international travellers who arrived during the peak Christmas and New Year period for their efforts in helping to protect our $57 billion primary sector export industry.

“The vast majority of people passing through biosecurity checks are doing the right thing, and it is great to see international passengers doing all they can to help keep New Zealand free of pests and diseases,” says Northern regional commissioner Mike Inglis.

In December, Biosecurity New Zealand staff screened 600,463 arriving air passengers, an increase of almost 100,000 on the same period last year.

“While we still expect to see high volumes of international arrivals through to the end of January, we’ve already seen some of the highest traveller numbers in almost 3 years, and our frontline teams were ready for the increased number of travellers.

“Our staff have worked hard to deliver the best possible travel experience for the many thousands of people travelling to New Zealand for the summer holiday period. They’ve done a fantastic job to date and we thank them for their efforts,” says Mr Inglis.

“The improvements we’ve put in place in the last few months meant we were able to keep passengers moving through biosecurity checks.”

Biosecurity New Zealand recently introduced express lanes for low-risk passengers, additional detector dog handlers and their dogs, more quarantine officers in Auckland, and new biosecurity hosts to help passengers navigate the biosecurity system.

“Our hosts have been a welcome addition during the busy season – greeting arriving passengers and ensuring they know how to navigate the biosecurity system and what to expect when they reach our officers.

“The hosts, along with other processing initiatives, have helped to keep the average processing time for arriving passengers passing through biosecurity at Auckland International Airport at just under 8 minutes during December.”

During December, Biosecurity New Zealand officers issued 883 infringement notices to passengers who failed to declare a risk item such as fresh produce and plant products, honey, meat and other animal products.

“So while we want to ensure a smooth and efficient experience for passengers, we are maintaining our strong biosecurity practices.”

Exotic fruit flies and the brown marmorated stink bug continue to be a focus for quarantine officers this summer, along with other pests and diseases that could devastate our economy and environment.

Passengers can do several things to help them be checked efficiently by our biosecurity staff on arrival, including: 

  • Travelling light is best – if it’s a non-essential item, don’t bring it into New Zealand.
  • Fill out your New Zealand Traveller Declaration correctly before arrival so our experienced staff can efficiently and accurately assess biosecurity risk. New Zealand Traveller Declaration
  • Declare all risk items – like food, plants, wooden products, soil, water, outdoor equipment, and animal products so we can assess and prevent any pests or diseases entering New Zealand.
  • If you’re travelling with sports, camping or other outdoor equipment, make sure you clean it thoroughly first and declare it.
  • Dispose of undeclared risk goods in marked amnesty bins on your arrival to avoid being searched or fined. This material is safely disposed of to remove biosecurity risk.   
  • Families/groups should stay together to help with efficient processing.

For further information and general enquiries, call MPI on 0800 008 333 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Worker nearly buried alive in trench collapse

Source: Worksafe New Zealand

A worker had to use his hands and a spade to dig his workmate free from 20 cubic metres of dirt when a trench they were excavating collapsed in the Waikato backblocks, in what WorkSafe says was a preventable incident.

Two workers were on the job at a farm near Te Kuiti in February 2021. One was operating a digger and the other was doing measurements inside the trench, which was three metres deep and two metres wide. When one of the side walls gave way, one of the workers was engulfed – leaving only the top of his head visible.

The rescuer initially used his hands to clear the dirt away so the victim could breathe, and then used a spade until he could pull him out. The victim suffered a collapsed lung, a broken rib cage, a broken sternum, and a broken collarbone. He now also lives with post-traumatic stress disorder (PTSD) because of the incident.

The employer, R&L Drainage Limited, has now been sentenced for its health and safety failures.

A WorkSafe investigation found on-site safety was of an extremely poor standard. The trench had been built with a flat floor and steep vertical sides, rather than shored up with shields or battered into a safe slope to keep the sides stable. There had also not been any geotechnical assessment of the site to check the soil stability before work began.

R&L Drainage did not have a safe system of work in place for the job, and did not provide enough information, training, or supervision to protect workers from the risk of a trench collapse. The company also did not notify WorkSafe, as required for any excavation deeper than 1.5 metres and when a worker is intended to be in the trench.

“There’s a right way and a wrong way to do excavations – and cutting vertical sides to three metres deep then sending a worker in is certainly not the way. This was a death trap and the victim literally had to run for his life,” says WorkSafe’s area investigation manager, Paul West.

Although you might be working out of sight in a remote rural location, this should give you more reason than ever to play it safe and follow the well-established rules for this type of work.

“Anyone digging such a deep trench should be aware of the possibility of collapse and should take proper precautions. We know how to dig trenches safely – it’s not hard to take the necessary safety measures.

“While victims can heal from their physical injuries, the mental toll can have a long-lasting impact on individuals and whānau – as it has in this case. WorkSafe expects employers to look after both the physical and mental wellbeing of their workers in the aftermath of any workplace incident,” says Paul West.

Read more about excavation safety

Background

  • R&L Drainage was sentenced at Hamilton District Court on 11 January 2024.
  • A fine of $275,000 was imposed, and reparations of $45,000 ordered
  • R&L Drainage was charged under sections 36(1)(a) and 48(2)(c) of the Health and Safety at Work Act 2015
    • Being a PCBU having a duty to ensure, so far as is reasonably practicable, the health and safety of workers who work for the PCBU, while the workers are at work in the business or undertaking, namely excavating a trench, did fail to comply with that duty, and that failure exposed the workers to a risk of death or serious injury, arising from a trench collapse.
    • The maximum penalty is a fine not exceeding $1.5 million.
  • R&L Drainage was also charged under regulation 26(2) of the Health and Safety in Employment Regulations; and Schedule 1, clause 2(4) of the Health and Safety at Work Act 2015
    • Being an employer which intended to commence notifiable work or any work that would at any time include any notifiable work, namely work in a trench in which any person is required to work in a space more than 1.5 metres deep and having a depth greater than the horizontal width at the top, did fail to lodge notice of that intention so far as was reasonably practicable.
    • The maximum penalty is a fine not exceeding $50,000.

Media contact details

For more information you can contact our Media Team using our media request form. Alternatively, you can:

Phone: 021 823 007 or

Email: media@worksafe.govt.nz

Ham recalled as the product may be undercooked

Source: Ministry for Primary Industries

New Zealand Food Safety is supporting Source and Supply Food Co in its recall of specific batches of Smith Meats Branded Cooked on Bone Hams (Whole and Half) as the product may be undercooked.

The affected product was sold at Matamata Butchers and Starfood (Taupo only). Some were sold to non-food companies. It has best before dates of:

  • 26/01/24
  • 27/01/24
  • 28/01/24
  • 09/02/24
  • 14/02/24.

The latest information about affected batches, including pictures of packaging, is on the New Zealand Food Safety food recalls page.

New Zealand Food Safety deputy director general Vincent Arbuckle says the concern with the product is it is undercooked. This means bacteria, including listeria, which can cause serious illness may be present. This is a health concern for everyone, but particularly for vulnerable groups, such as pregnant people and their unborn babies, newborns, the elderly, and those with weakened immune systems.

“If you have bought the product, check the best before dates to see if it is affected by the recall. Affected product should not be eaten. It can be returned to the place of purchase for a refund. Should you be unable to do this, throw it out.

“If you have consumed any of these products and are concerned for your health, contact your health professional, or call Healthline on 0800 61 11 16.”

Affected product is being removed from stores and has not been exported. There have been no reports of associated illness.

“As is our usual practice, New Zealand Food Safety will be working with the company to understand how the problem occurred and prevent its recurrence,” Mr Arbuckle said.

For further information and general enquiries, call Ministry for Primary Industries (MPI) on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Mince Pies recalled due to metal concerns

Source: Ministry for Primary Industries

New Zealand Food Safety is supporting Woolworths in its recall of its Summer Berry Mince Pies due to the possible presence of fine metal.

“The concern with this product is that some fine wire may have got into these mince pies due to a manufacturing problem,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. “Two consumer complaints have been received but fortunately no injuries have occurred.”

This recall affects 2 batches of mince pies sold at Woolworths, Countdown, SuperValue and FreshChoice stores nationwide:

  • Summer Berry Mince Pies 360g with a 12/06/2024 best-before date and
  • Summer Berry Mince Pies 360g with a 13/06/2024 best-before date.

Carefully check the best-before date as not all batches are affected. For the latest information about batch details, and photographs of the affected product, visit New Zealand Food Safety’s recall page.

If you have bought any of these mince pies, they should not be eaten, and can be returned to the place of purchase for a refund.

If you have consumed any of this product and are concerned for your health, contact your health professional, or call Healthline on 0800 611 116 for free advice.

The batches under recall have already been removed from store shelves and have not been exported.

“As is our usual practice, New Zealand Food Safety will be working with Woolworths to understand how the contamination occurred and prevent its recurrence,” Mr Arbuckle said.

The vast majority of food sold in New Zealand is safe, but sometimes problems can occur. Help keep yourself and your family safe by subscribing to our recall alerts. Information on how to subscribe is on the New Zealand Food Safety food recall page. 

Recalled food products list

For further information and general enquiries, call Ministry for Primary Industries (MPI) on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Public health warning: shellfish biotoxin alert issued for Northland west coast and reduced for Hawke’s Bay region

Source: Ministry for Primary Industries

New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from the Northland west coast due to a high paralytic shellfish toxin risk.

“Routine tests on seawater from Hokianga Harbour have shown very high levels of toxin-producing phytoplankton,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. “This is very likely to cause shellfish to contain paralytic shellfish toxins over the safe limit.

“We are sending shellfish for testing and while we await confirmatory results a warning is in place from Tauroa Point (Reef Point) to Glinks Gully, including the Herekino, Whangape, and Hokianga harbours.

“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).

“It’s also important to note that cooking the shellfish does not remove the toxin.”

The Northland alert comes as New Zealand Food Safety reduces the biotoxin warning for the Hawke’s Bay region after testing has shown a drop in paralytic shellfish toxins to safe levels in some areas.

However, local councils still have a shellfish-collection warning in place from Te Awanga to Bay View due to harmful viruses and bacteria. For more information on this, contact the Napier City Council.

The warning remains in place for the area from Cape Runaway down to Wairoa River mouth. People are warned not to collect or consume shellfish from this area, as the paralytic shellfish toxins are still at elevated levels.

Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:

  • numbness and a tingling (prickly feeling) around the mouth, face, hands, and feet
  • difficulty swallowing or breathing
  • dizziness and headache
  • nausea and vomiting
  • diarrhoea
  • paralysis and respiratory failure and, in severe cases, death.

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 included in this public health warning, but we advise people to gut the fish and discard 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 – are subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.

Find out more

See signage in the affected area.

Shellfish biotoxin alerts

Subscribe to shellfish biotoxins to receive email alerts

Collecting shellfish and keeping them safe [PDF, 1.4 MB]

Causes and symptoms of toxic shellfish poisoning

About toxic algal blooms

Food safety for seafood gatherers booklet [PDF, 1.2 MB]

Mini Budget 2023

Source: Inland Revenue Department –

The Government has announced two tax proposals as part of its mini-Budget:

  • Returning the bright-line test to a two-year period from 1 July 2024.
  • Removing depreciation deductions for commercial and industrial buildings from 1 April 2024.

These two measures will be included in a taxation Bill currently being considered by the Finance and Expenditure Committee.

For more information, see the Minister of Finance’s press release.

Know your fishing rules this summer

Source: Ministry for Primary Industries

Summer’s here and if you’re among the hundreds of thousands of New Zealanders who enjoy recreational fishing, it’s important that you know the rules for the area you intend to fish.

One of the best things you can do is to download the free NZ Fishing Rules mobile app. It tells you the fishing rules in your area and lets you know if there are any biotoxin warnings for people gathering shellfish, says Fisheries New Zealand acting director of fisheries compliance, Niamh Murphy. 

NZ Fishing Rules mobile app

“There are catch and size limits as well as rules for the kind of gear you’re allowed to use. These rules vary by species and area and do change from time to time, so it’s important to stay up to date. Having the app on your phone gives you the peace of mind of having the right information at your fingertips,” she says.

Once downloaded the fishing app will also work in areas where you don’t have cell phone coverage. Fishers can also text free to 9889 with the name of the fish species and receive a text back with size limits and daily catch limits.

“Fishing for a feed is a popular pastime for a lot of people during the holidays. Our Fisheries New Zealand fishery officers and Honorary Fishery Officers (HFOs) will be out and about, patrolling along the coasts, and on the water to ensure the rules are being followed.

“If you’re unsure of any of the rules and regulations, ask your local fishery officer – they’re there to help you. We want to make sure you catch a feed and not a fine.

“By following the rules you’ll be doing your part in keeping our shared fisheries sustainable so that future generations can also enjoy catching a feed of kaimoana.”

Another way of helping to protect our fisheries is to report any suspicious fishing you might witness to 0800 4 POACHER (0800 47 62 24) or poacher@mpi.govt.nz

This includes poaching or illegal activity online such as being offered fish for sale through social media platforms such as Facebook.

“Buying or selling recreationally caught fish is illegal. If you are considering buying fish online – make sure you are buying commercially caught fish. Don’t risk prosecution by purchasing fish from a Facebook market place,” says Niamh Murphy.

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.

RIS: A reporting framework informed by tax principles

Source: Inland Revenue Department –

A full regulatory impact assessment was not required for the Taxation Principles Reporting Act Repeal Bill. However, an updated coversheet was produced by Inland Revenue and should be read alongside the original Regulatory Impact Statement prepared for the original Act.

Enjoy your summer – be off work, not off sick, with our 5 golden tips

Source: Ministry for Primary Industries

New Zealand Food Safety is urging you to keep things golden this festive season and summer so your whānau and friends are safe from foodborne illness.

“In the warmer summer months, we tend to eat outside, travel to enjoy picnics and barbecues, gather kaimoana more frequently, and enjoy social gatherings,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.

“We want everyone to spend their holidays enjoying their time off, rather than getting sick from the food they eat. The most common foodborne illnesses in New Zealand are campylobacteriosis, salmonellosis and yersiniosis. They all have really nasty symptoms, and can result in days of illness. For people who are elderly, very young, immunocompromised, or pregnant, the complications can be severe and, in rare cases, fatal.

“Fortunately, there are simple things we can do – some ‘golden tips’ – to help protect ourselves and our loved ones.

“To help you get the most out of your summer, we’re sharing our top 5 tips for good food safety practices.”

  • Handwashing is number one. Washing your hands is the first line of defence and one of the best ways to prevent harmful bacteria spreading to your food. Wash hands thoroughly with soap and warm water, and dry them well before handling food, and always wash them after handling raw meat and poultry (like chicken and eggs), going to the toilet, or changing nappies, touching pets or animals, gardening, or any other activity that makes your hands unclean.
  • On the go with food? Chill it. Store foods like salads, meats and cheeses in a chilly bag or bin with ice packs until needed. Cover and chill your food until you cook it – and chill any leftovers as soon as possible too. If you have long travel times after shopping or won’t be going home straight away, have a chilly bag or bin with ice packs in your car to transport chilled or frozen foods, and transfer them to the fridge or freezer as soon as you get home.
  • Don’t contaminate your plate – handle raw chicken safely. The Chicken Scene Investigators are back on the case this summer to help prevent you getting sick from campylobacter bacteria due to unsafe handling of raw chicken. Avoid washing raw chicken before preparing it as this can spread bacteria in the kitchen – rather, pat chicken dry with a paper towel and put the towel in the bin. Always wash your hands with soap and warm water after handling raw chicken. Don’t let raw chicken or its juices touch ready-to-eat foods, and make sure you cook your chicken thoroughly.  
  • Barbecue like a pro. Use separate utensils, chopping boards and plates for raw and cooked meat, and barbecue meat until it is more than 75°C all the way through. Turn chicken often so it cooks evenly. Make sure your barbecue and cooking tools have been cleaned with soap and water before using. Marinate meat in a covered container in the fridge. Keep raw meat and cooked food or ready-to-eat foods (like salads) separate.  
  • Check before you collect kaimoana. New Zealand Food Safety issues public health warnings when there are unsafe shellfish biotoxin levels, advising the public not to gather or consume shellfish. Cooking does not kill the toxins and eating toxic shellfish can make you very sick, or even be deadly. Stay informed by subscribing to our shellfish biotoxin alerts. Check out the current warnings on our website. Download and check our NZ Fishing Rules App and look out for signage at your local beach.

Thoroughly cook any shellfish you do collect from safe areas this summer due to risks around Vibrio parahaemolyticus. Vibrio bacteria can cause illnesses like gastroenteritis, blood poisoning and wound infections. It’s especially important for those with underlying health conditions, pregnant and older people, and younger children to avoid eating raw shellfish.

“New Zealand Food Safety also has specific information for anyone with compromised immunity, allergies and our Safe and Healthy Pregnancy Guide,” says Mr Arbuckle.

“We recommend that you also sign up for food recall alerts to stay on top of any recalled food products – this is particularly important for people with food allergies.

“We hope that everyone has a safe and enjoyable summer. Wherever you’re gathering this festive season – keep it golden.”

Find out more

For more information, email NZFoodSafety_media@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.