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# New Zealand Food Safety advances plan to reduce campylobacteriosis
- URL: https://www.foodsafetynews.com/2021/01/new-zealand-food-safety-advances-plan-to-reduce-campylobacteriosis/
- Published: 2021-01-07T05:01:32.000Z
- Updated: 2021-01-06T22:48:10.000Z
- Author: News Desk
- Tags: World, action plan, Campylobacteriosis, New Zealand Food Safety, #wp, #wp-post, #Import 2025-11-25 08:33

New Zealand Food Safety is out with a risk-based action plan for the next year that incorporates a whole-of-food chain approach to the identification, selection and implementation of new control measures to significantly reduce the foodborne campylobacteriosis burden in New Zealand.

The Action Plan includes: prioritization of selected actions for immediate evaluation/implementation; identification of a further list of potential control measures on the basis of current knowledge, and establishing a framework for their systematic evaluation, prioritization and implementation; setting of a public health improvement goal for the reduction of foodborne campylobacteriosis; and a lead-in to medium-term control measures that will likely be implemented in out-years 2022-2023.

Under the plan, New Zealand Food Safety will be primarily responsible for agreed actions and reporting against the work schedule. Industry will have responsibility for implementing both legislated and non-legislated actions.

The Action Plan includes:

- - prioritization of selected actions for immediate evaluation/implementation;
  - identification of a further list of potential control measures on the basis of current knowledge, and establishing a framework for their systematic evaluation, prioritisation and implementation;
  - setting of a public health improvement goal for the reduction of foodborne campylobacteriosis; and
  - a lead-in to medium-term control measures that will likely be implemented in out-years 2022-2023.

**New Zealand Plan principles:**

- The Action Plan will continue to be progressed collectively with government, industry and other interested parties.
- A set of immediate actions will be complemented by a parallel set of medium-term actions that evolve from collaborative workshops.
- A whole-of-food chain approach will be taken in identification and selection of possible control measures, which will be initially categorised as follows:  
  - those based on good hygienic practice; or
  - those that are hazard-based; or
  - those that are risk-based.
- Wherever possible and practical, actions and implementation of control measures will be on the basis of risk assessment and estimated levels of risk reduction (risk-based measures). However, some measures will likely be selected on the basis of reduction in levels of contamination at different steps in the food chain (hazard-based measures) and some will likely be selected qualitatively on the basis of good hygienic practice.
- Risk management decisions on control measures will include inputs on the level of scientific justification (as above), practicality and likely costs.
- Progress will be subject to formal reporting, including performance against any regulatory targets and the public health goal.

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