“Shake, Rattle and Roll”: risk assessment and management for food safety during two Christchurch earthquakes

Abstract

Two earthquakes recently struck the Christchurch region. The 2010 earthquake in Canterbury was strong yet sustained less damage than the 2011 earthquake in Christchurch, which although not as strong, was more damaging and resulted in 185 deaths. Both required activation of a food safety response. The food safety response for both earthquakes was focused on reducing the risk of gastroenteritis by limiting the use of contaminated water and food, both in households and food businesses. Additional food safety risks were identified in the 2011 Christchurch earthquake due to the use of large-scale catering for rescue workers, volunteers and residents unable to return home. Using a risk assessment framework, the food safety response involved providing water and food safety advice, issuing a boil water notice for the region and initiating water testing on reticulation systems. Food businesses were contacted to ensure the necessary measures were being taken. Additional action during the 2011 Christchurch earthquake response included making contact with food businesses using checklists and principles developed in the first response and having regular contact with those providing catering for large numbers. In the 2010 earthquake in Canterbury, several cases of gastroenteritis were reported, although most resulted from person-to-person contact rather than contamination of food. There was a small increase in gastroenteritis cases following the 2011 Christchurch earthquake. The food safety response for both earthquakes was successful in meeting the goal of ensuring that foodborne illness did not put additional pressure on hospitals or affect search and rescue efforts.