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High-risk foods can be defines as "any ready-to-eat food that will support the growth of pathogenic bacteria easily and does not require any further heat treatment or cooking". These types of foods are more likely to be implicated as vehicles of food poisoning organisms consumed in food poisoning incidents.

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Going out for dinner tonight? This might change your mind.

Some of Auckland's filthiest eateries have been revealed in the latest round of inspections by Auckland Council officials.

Seventy food joints have been earmarked as needing marked improvements because of poor food handling practices, pest control issues and unsatisfactory cleaning, among other reasons.

After inspections which took place between January and May, a total of 28 places around the city received an E grade, which deems them to be a "critical risk" and must close until issues are fixed.

Auckland's filthiest eateries have been revealed in the latest Council inspections. Photo / Auckland Council.

The remaining 42 food establishments received a D grade.

Those can stay open for business while they address the reason for the poor rating and will be inspected again within two months of the grading.

Some, upon re-inspection, were able to improve their grade.

Auckland's filthiest eateries have been revealed in the latest Council inspections. Photo / Auckland Council.

Photos of some of what inspectors faced show scum-ridden tabletops, cockroach-infested floors and mould and grease on walls and counters.

Others show truly stomach-churning scenes; including boxes covered in mould with rotting ingredients inside, insects inside bags of rice, and pieces of meat wrapped in plastic sitting in buckets of blood outside.

In that particular photo, a large bottle labelled "bleach" can be seen just to the side of it.

The establishments range from bakeries, cafes and catering businesses to restaurants and popular eateries in downtown Auckland.

- E GRADE -

- Wairau Foods and Spices, Glenfield
- Topwell Bakery, Avondale
- Chomna Thai, Auckland Central
- Jade Town Uighur Cuisine, Balmoral
- Food 4 Less, Otāhuhu
- Shivas Curry House & Pacific Food Hall, Henderson
- Noodle Canteen, Auckland Central
- Jiale Bun Shop, Northcote
- The Chicken Station, Auckland Central
- McKinnon Bakehouse, Mt Roskill
- Duan Supermarket Central, Mt Eden
- Saversupermarket, Manukau
- New Flavour Restaurant, Auckland CBD
- Saffron Foods, Henderson
- Royal Heights Takeaways, Massey
- The Fresh, Auckland Central
- Kebab Grillers, Newton
- Momoyama Sushi, Manukau
- Tai Ping Supermarket, Pakuranga Heights
- Malaysian Recipes, North Shore
- Windmill Bakery, Māngere East
- Dumpling Restaurant and Yummy Wok T, Stanmore Bay (has since improved to a C grade)
- Mithaiwala, Newton (has since improved to a B grade)
- Fort Street Union, Auckland CBD (has since improved to a B grade)
- Hengkee Foods & Takeaway, Auckland Central (has since improved to a B grade)
- Chawlas Indian Restaurant, Manukau (has since improved to an A grade)
- Samwoo Vietnamese Cafe, Otāhuhu (has since improved to an A grade)
- Dos Amigos, Mission Bay (has since improved to an A grade)

- D GRADE -

- Van Lam Takeaways, Mt Wellington (has since gone from a D rating to an E rating)
- Golden Ye Takeaways, Birkdale
- VNT Bakery & Lunchbar, Glen Eden
- Smith and Wong Chinese Takeaway, Massey
- Bread Basket Bakery, Orewa
- Meleina's BBQ, New Lynn
- Wellsford Golf and Squash Club
- Chinese Claypot Rose, Auckland CBD
- Hum Café, Devonport
- Velvet Burger Federal St, Auckland CBD
- My Kitchen, Auckland CBD
- Chachi's Green Garden Takeaways, Māngere East
- Talimanao Restaurant & Catering, Ōtara
- Taro Tepanyaki Japanese, Auckland CBD
- Wong Kok Café & Bar, Auckland CBD
- Nick & L's Foodbar, Henderson
- Passion Produce, Hobsonville
- Murder Burger, Ponsonby
- Premium Seafood & Bulkfood, East Tamaki
- Pioneer Pie Co, Albany
- Wan Fu Yuan, Howick
- Hillsborough Fruit Veges & Groceries, Mt Roskill
- Superfood Market, Auckland CBD
- Fred's Espresso And Soda Bar, Freeman's Bay
- Kingsford Home Bakery & More, Māngere
- Pukapuka Community Centre, Māngere
- Columbia Bakery, Māngere
- Cavendish Drive Meats, Howick
- Mobil, Māngere
- Natural Bakery and Café, Māngere
- Realfresh Seafood Birkenhead (Closed on May 28)
- Tokyo Bakery, Papatoetoe (closed on June 20)
- Café Torte Deli, Albany (has since improved to a C grade)
- Kabana Indian Cuisine, Hauraki (has since improved to an A grade)
- A Spice Bazaar, Flatbush (has since improved to an A grade)
- Mehfil, Mission Bay (has since improved to an A grade)
- Lula Inn, Auckland CBD (has since improved to an A grade)
- Noodle Canteen Royal Oak (has since improved to an A grade)
- The Shelf, Auckland CBD (has since improved to an A grade)
- Tok Tok, Takapuna (has since improved to an A grade)
- Miss Clawdy, Auckland CBD (has since improved to an A grade)

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Auckland's filthiest food joints revealed with stomach-churning photos

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Going out for dinner tonight? This might change your mind. Some of Auckland's filthiest eateries have been revealed in the latest round of inspections by Auckland Council officials. Seventy food joints have been earmarked as needing marked improvements because of poor food handling practices, pest control issues and unsatisfactory cleaning, among other reasons.

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Bacteria vs Viruses: The Difference and How to Fight them | Earth Lab

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6.5 million pounds of beef recalled due to salmonella outbreak

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6.5 million pounds of beef recalled due to salmonella outbreak

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6.5 million pounds of beef recalled due to salmonella outbreak  - cnn

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6.5 million pounds of beef recalled due to salmonella outbreak

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JBS Tolleson is recalling 6,500,966 pounds of various raw beef products after it was linked to an outbreak of salmonella that has caused 57 illnesses. Recalled products were sold under brand names Walmart, Cedar River Farms Natural Beef, Showcase and JBS Generic.

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Centers for Disease Control and Prevention

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Foodborne illness, or food poisoning, can be caused by many different germs. Learn about the different kinds of foodborne illness, what causes it, and some common symptoms.

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Enjoy Rick Stein's recipe of the month from fish pie recipes to tarte tatin, along with cooking tips and videos from our head chefs.

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Food & Wine: Rigorously tested recipes and trusted culinary content

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Food & Wine empowers you to discover, create, and enjoy the best in food and wine.

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Jamie Oliver | Official website for recipes, books, tv shows and restaurants

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JamieOliver.com is your one stop shop for everything Jamie Oliver including delicious and healthy recipes inspired from all over the world, helpful food tube videos and much more.

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Leading our food safety system. Protecting consumers. New Zealand Food Safety ensures systems are in place to support businesses to make safe and suitable food - for New Zealand and our export markets.

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The day or two of diarrhea or vomiting that usually comes with food poisoning may seem innocuous.

But foodborne diseases annually cause as many as 600 million illnesses and 420,000 deaths worldwide. That means approximately one in 10 people each year fall sick from something they eat or drink.

A report from the World Health Organization published Dec. 3 is the first to estimate the worldwide burden of foodborne illnesses. The numbers we had before weren't comprehensive or global.

One of the most disturbing findings from the report is that children are disproportionately affected: 125,000 kids under five die from foodborne illnesses every year.

"Based on what we know now, it is apparent that the global burden of foodborne diseases is considerable, affecting people all over the world - particularly children under 5 years of age and people in low-income areas," Dr. Kazuaki Miyagishima, the WHO's Director of Food Safety and Zoonoses, said in the agency's press release.

Skye Gould/Tech Insider

The biggest causes of foodborne illness are diarrheal diseases like norovirus, Campylobacter, Salmonella, and E. coli, according to the report.

Campylobacter can be found on almost half of the chicken sold in grocery stores, and Salmonella and E. coli are found on raw meat as well as elsewhere. They can in many cases be prevented by simply cooking meat properly: that means handling raw meat carefully and cooking meat all the way through. But meat is not always the culprit: a recent E. coli outbreak in the US was traced to celery.

Norovirus, which often makes headlines when it causes outbreaks on cruise ships, can be transferred to any food that infected people touch if they don't wash their hands properly.

There are more than 250 different foodborne diseases, which are caused by bacteria, viruses, and parasites. E. coli, for example, is a bacterium, while Hepatitis A is a virus, and Taenia solium is a tapeworm parasite found in pork.

In the US, 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases every year, according to the US Centers for Disease Control and Prevention. And food poisoning is actually getting worse.

Outbreaks of four of the worst pathogens have either increased or plateaued in the US since 2006, according to the CDC's 2014 Food Safety Progress Report.

Working toward a better understanding of what we're up against can help, though, the WHO's Director-General Dr. Margaret Chan said in the press release.

"Knowing which foodborne pathogens are causing the biggest problems in which parts of the world can generate targeted action by the public, governments, and the food industry," she said. "Until now, estimates of foodborne diseases were vague and imprecise. This concealed the true human costs of contaminated food. This report sets the record straight."

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Every year, almost half a million people die from a seemingly harmless illness

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The day or two of diarrhea or vomiting that usually comes with food poisoning may seem innocuous. But foodborne diseases annually cause as many as 600 million illnesses and 420,000 deaths worldwide. That means approximately one in 10 people each year fall sick from something they eat or drink.

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The objective of the food safety system is to provide safe and suitable food in New Zealand and for export. MPI is responsible for legislation that covers all aspects of food safety, including production, processing, transport and retailing.

Our food safety work

The New Zealand food safety system extends from "farm to fork". It covers all food and beverages for human consumption, as well as pet foods, animal feed, and agricultural compounds and veterinary medicines (ACVMs).

The Ministry for Primary Industries (MPI) aims to ensure that the health and safety risks from food are negligible and that consumer health and wellbeing are protected. We also support access to export markets.

MPI:

develops, regulates and implements food standards

provides official assurances and other certification for wine, animal, and plant food products for exporters to governments in overseas markets

tightly controls the products that can be used in agriculture

responds to food safety incidents and suspected breaches of legislation.

Our poster helps explain the system

MPI has developed an interactive poster to help you understand the system and how the various parts are connected. Some of the boxes and text in the poster link to website pages where you can get more information.

Interactive poster [PDF, 1.7 MB]

Food safety legislation

Four Acts regulate the safety of food that's produced in New Zealand and is sold locally or to export markets:

Regulations under the Animal Products Act

Regulations under the Animal Products Act (APA) include a number of regulated control schemes (RCSs) and regulations which cover processing, food safety hazards and levies.

Besides RCSs, other regulations under the APA include:

New Food Act enhances food safety

The Food Act 2014 came in to force on 1 March 2016. It introduced a new approach to food safety for businesses operating under it. The Act focuses on how food is produced - rather than on the premises where it is made. Under the Act, businesses that have a higher food safety risk will operate under more stringent food safety checks than those considered lower risk.
Learn more about the Food Act 2014 and what it means for you
Maintaining high standards for food products

MPI develops the standards that food businesses must meet. This includes setting thresholds for contaminants and residues, including those left by pesticides and veterinary medicines used in growing plants and animals for food.

New Zealand works closely with Australia to develop joint food standards for food labelling and composition through arrangements such as the Australia New Zealand Food Standards Code and the Trans-Tasman Mutual Recognition Agreement.

MPI also works in the broader international setting to negotiate and develop food safety regulations and requirements, and help secure access for New Zealand products to export markets.

Find out more

Monitoring food safety

MPI audits and monitors New Zealand's food safety system and enforces food safety requirements. This includes approving food businesses' plans for managing food safety. These identify any potential food safety risks involved in making food, and set out operating procedures to minimise food hazards.

We run food monitoring programmes to make sure food produced here stays within safe limits for chemical residues, contaminants or toxins.

MPI also monitors food imported into New Zealand. This includes:

checking that food imports meet acceptable levels for microbiological pathogens and chemical residues

identifying any new food safety issues

checking if food safety controls here and in exporting countries are adequate.

Find out more

Controlling the use of agricultural compounds and veterinary medicines

Agricultural compounds and veterinary medicines (ACVMs) can help support and increase New Zealand's food production, but can also cause serious problems in areas ranging from human health to international trade. To manage this risk, all ACVMs imported, manufactured, sold or used in New Zealand are:

assessed under the Hazardous Substances and New Organisms Act 1996

tightly controlled under the Agricultural Compounds and Veterinary Medicines Act 1997.

Find out more

Food assurance and verification services

Verification and compliance

Evaluating and verifying that food businesses are meeting their food safety requirements is a core part of the food safety system.

Most verification work is carried out by people or organisations, such as territorial authorities, formally recognised as having sufficient competence and independence. MPI verifies that premises processing meat, seafood and other animal products follow appropriate risk management and food safety programmes.

MPI also investigates breaches of the Food Act and the Animal Products Act, and coordinates product recalls for unsafe or unsuitable foods. MPI's chief executive can issue food recalls when needed, and make statements warning the public of broader food safety risks.

Assurance and certification

Some governments require the New Zealand government to provide assurances that exported products meet New Zealand standards, as well as any special standards or requirements negotiated with export markets. This includes food safety, biosecurity and animal welfare requirements. MPI issues these assurances.

Food safety consultations

Who to contact

If you have questions about food safety, email info@mpi.govt.nz

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The objective of the food safety system is to provide safe and suitable food in New Zealand and for export. MPI is responsible for legislation that covers all aspects of food safety, including production, processing, transport and retailing. The New Zealand food safety system extends from "farm to fork".

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To teach and train incoming staff members on food safety policies!

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Plagiarism involves taking another person's ideas, words or inventions and presenting them as your own. Paraphrasing or rewording another person's work, without acknowledging its source, is also plagiarism. In Western academic culture this is a totally unacceptable practice and considered a serious academic offence.

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about bacteria & viruses

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Learn how to avoid the bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the U.S.

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Learn about naturally occurring physical hazards in food and how to prevent them from contaminating the food you prepare and serve.

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Walmart frozen meat recall_ More than 6,000 pounds recalled for salmonella - CNN

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For students reference only

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The 4 Primary Food Safety Hazards and Preventing Foodborne Illness

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There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness.