Māori, Pacific & other cultures

Food is an important part of most, if not all, cultures. Your culture can influence where or how you purchase, gather, prepare, cook, serve and distribute food. Safe handling of food is important for everyone - at home, on the Marae and for large gatherings.

Food safety for Māori - on the Marae and at home

Hangi is the traditional Māori way to cook food. Safe food handling and food hygiene practices are important with all food, including hangi.

Te Kai Manawa Ora - Marae Food Safety Guide

E ngā iwi, e ngā reo, e ngā mana, tena koutou, teno koutou, tena tatou katoa.

A guide to provide Marae cooks and their helpers with hints and tips for keeping food safe is available. The guide covers topics such as how to buy, store, cook and serve food safely. It also gives food safety advice for some traditional Māori food practices such as gathering puha, watercress, kaimoana and serving recreationally caught meat. The guide is backed up with scientifically robust information in a culturally sensitive format.

Te Kai Manawa Ora - Marae Food Safety Guide

Posters to compliment the guide are:

Hygiene Matters (253 KB PDF)

Separate your kai (290 KB PDF)

The 4Cs (462 KB PDF)

The first step in developing the guide was to carry out a survey to gather information about food on Marae. This paper provides a summary of the findings, and resulting recommendations.

Te Kai Manawa Ora: Marae food safety initiative survey

Hangi Guide

A guide is available for anyone involved in preparing a hangi. It includes keeping food safe from pathogens (bugs) that can cause illness. It covers all aspects of a hangi and describes how to manage each step to achieve a safe outcome. This is not about how to cook a hangi, but more about how to cook it safely.

Food Safety practices in preparing and cooking a hangi : He whakatairanga i nga ahuatanga mahi mo te tunu hangi

Māori customary fisheries (External)

Food safety for Pacific peoples

An umu is the traditional Pacific Island way of cooking food. Just as for a hangi, safe food handling and food hygiene practices are important.

The guide ‘Umu Pasifika’ - covers the process of buying, transporting, storing, preparing, cooking and serving an umu safely. It also covers how to minimise food safety risks at each step, including when keeping leftovers. It addresses food safety issues relevant to Pacific peoples, such as bringing in food from the Pacific Islands eg, palusami and seafood, and delicacies such as Povi masima and raw fish salad. This guide includes several languages - English, Samoan, Tongan, Cook Island Māori and Niuean.

Umu Pasifika - food safety for Pacific peoples

Taking food to and from the Pacific islands

What you must declare (External)

Food safety for other cultures

For all peoples of any culture, safe food handling and food hygiene is important.

New Zealand is a multicultural nation and this has influenced the great variety of foods that are readily available. Some foods are higher risk and need extra care in their preparation, cooking and storing, to ensure they are safe from foodborne illnesses.

Safe sushi

Safe cooling of cooked rice (Food Safety website)

Collecting shellfish and keeping it safe