The New Zealand Food Safety (MPI) Campylobacter Action Plan has focused on the poultry food chain to reduce foodborne campylobacteriosis in New Zealand by 20% by the end of 2024. The plan has used a risk-based, farm-to-plate approach to identify, select, and implement new control measures. As a measure to control the number of foodborne illness cases attributed to undercooked liver products prepared by the food service sector, the project chose to revise guidance for cooking liver safely directed at chefs.
The revised webpage covers:
- Why it’s important to handle liver safely;
- What can go wrong and how to prevent it;
- How to tell if liver is contaminated;
- How to cook liver safely; and
- How to prevent cross contamination.
The webpage can be found here: Safe Cooking of Livers: Information for Chefs, and includes downloadable chef guidance and a poster.
