The recent detection of avian influenza (bird flu) in New Zealand has naturally raised questions for hospitality businesses. Is it still safe to serve chicken? Should kitchens be changing the way they prepare food? Are staff at greater risk?
The short answer is reassuring: MPI advises that bird flu is not a food safety concern.
Properly handled and thoroughly cooked poultry, eggs and egg products remain safe to eat. The usual food safety practices followed in commercial kitchens continue to be important. The virus that causes avian influenza is readily destroyed by heat, and there is no evidence that people become infected by eating properly cooked food.
Current food safety guidance
For chefs and kitchen teams, the advice is straightforward. Continue following the same food safety practices you already use every day.
This includes:
- cooking poultry thoroughly
- preventing cross-contamination between raw poultry and ready-to-eat foods
- washing hands, utensils and preparation surfaces after handling raw poultry
- purchasing poultry, eggs and dairy products from reputable commercial suppliers.
MPI notes that chicken should be cooked to one of the following minimum time and temperature combinations:
- 75°C for at least 30 seconds
- 70°C for 3 minutes, or
- 65°C for 15 minutes.
Eggs should be cooked until the white is completely firm and the yolk has begun to thicken. These recommendations align with normal food safety practices already followed in professional kitchens.
Is there any risk for hospitality workers?
One important distinction is that food preparation is not considered a significant source of risk.
Human infections with avian influenza are rare and are generally associated with prolonged, close, unprotected contact with infected birds or other infected animals, rather than with preparing or eating food. There has also been no reported sustained human-to-human transmission of avian influenza viruses.
This means chefs, front-of-house staff and other hospitality workers are not considered to be at increased risk simply because they prepare or serve commercially supplied poultry or eggs.
If you encounter sick or dead birds
For most hospitality businesses this is unlikely to be part of day-to-day operations, but if staff discover sick or dead wild birds around their premises, they should avoid handling them where possible.
If your business keeps chickens or other poultry
While most hospitality businesses purchase their poultry and eggs from commercial suppliers, some rural cafés, restaurants and accommodation providers keep chickens or other poultry on-site.
If your business has backyard poultry, MPI recommends maintaining good biosecurity practices to help reduce the risk of disease. This includes preventing contact between your birds and wild birds where possible, keeping feed and water protected from wild birds, limiting visitors’ contact with poultry, and monitoring birds for any signs of illness.
If you notice unusual illness or unexplained deaths in your flock, contact your veterinarian or report it immediately to Biosecurity New Zealand’s Exotic Pest and Disease Hotline on 0800 80 99 66.
Importantly, this advice relates to protecting the health of your birds. Poultry and eggs sourced through New Zealand’s commercial food supply remain safe to prepare and eat when handled and cooked appropriately.
Where to find more information
MPI continues to monitor avian influenza in New Zealand and regularly updates its guidance as new information becomes available.
For the latest information, visit:
- MPI: Avian influenza, food safety and human health
- MPI: About avian influenza and the risk to New Zealand
- Health New Zealand: Avian influenza information
For our sector, the key message remains unchanged: continue sourcing ingredients from reputable suppliers and follow the same food safety and hygiene practices that are already part of every professional kitchen. Those measures continue to provide effective protection for both your team and your customers.