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Food safety in New Zealand is a concern by the general public and the Government takes measures to regulate it. The estimated cost to the country in 2009 of the six foodborne illnesses campylobacteriosis, salmonellosis, norovirus, yersiniosis, STEC and listeriosis was NZ$161 million. The Government launched an annual Foodsafe Week in 2007 to highlight food safety issues.〔(【引用サイトリンク】title=Food Safety Minister Lianne Dalziel launches Foodsafe Week )〕 ==Policy== The Food Act 1981 is the primary legislation for governing food safety in New Zealand and is administered by the Ministry for Primary Industries, an amalgamation of the Ministry of Agriculture and Forestry, the Ministry of Fisheries, and the New Zealand Food Safety Authority (now all defunct). Food Bill 160–2, drafted as a replacement for the Food Act, was introduced on 26 May 2010 to make some fundamental changes to New Zealand's domestic food regulatory regime. Primarily designed to drive an export led economic recovery for New Zealand, because the domestic food regulatory regime is the platform for exports. The Food Standards Australia New Zealand develops food standards after consulting with other government agencies and stakeholders. The Minister of Food Safety is Nikki Kaye. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Food safety in New Zealand」の詳細全文を読む スポンサード リンク
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