Safe Hangi Cooking

When selling hangi food to the public for commercial use or for fundraising, It is IMPORTANT to contact your local council for more information or the enviromental health unit.

The conditions listed in this document are supported by the Food Hygiene Regulations 1974 and are designed to minimise the risk of food poisoning to the public from the consumption of food sold from stalls. Food can harbor and support the growth of bacteria that can cause serious food poisoning if not handled properly. It is important that you understand and comply with these conditions. If you have any queries please contact the Environmental Health Unit.

A hangi may be held on an occasional basis by a recognised charitable or non-profit organisation for fundraising purposes. All conditions listed below must be complied with:

1. All meat must be bought from a butcher or other registered food premise, and then kept refrigerated prior to cooking.
2. The equipment is to be erected in such a way that the public is protected from hot surfaces and hot food, and so that the equipment will not easily collapse or overturn.
3. Meals will be individually wrapped prior to cooking.
4. Any foods must be prepared in hygienic conditions at home or other kitchen, then taken to the hangi cooker in clean food storage containers.
5. Handwashing facilities shall be available in the food preparation area.
6. Gloves should be worn whilst handling food. Do not use your bare hands.
7. Discourage people that have obvious infections from serving or handling food. This includes persons who have recently been ill with diarrhoea or vomiting.
8. No animals should be near the food stall or preparation areas.
9. No person should be smoking at the food stall, especially whilst preparing foods.
10. All hangi food needs to be pre-sold and distributed immediately after the food is fully cooked.
11.

An experienced hangi guru will be in charge of the whole process.