Food-borne illness struck about 200,000 New Zealanders every year, according to the Ministry of Primary Industries (MPI). Nearly half of these were attributed to food handling, preparation or storage in the home.
"I would like to see the numbers for food-borne illness reduced substantially but part of that will rely on improving our education of the general public safe food handling practices especially 'clean, cover, cook, chill'," Mr Webster said.
"If these four things were done thoroughly in every home and business, food-borne illness would drop dramatically in New Zealand."
People should raise food safety issues with the vendor first and then draw it to the attention of either health officers of their local council, health protection officers of the district health board or the ministry, he said.
MPI compliance operations manager Gary Orr said New Zealand had 40,000 regulated food businesses and there were serious consequences if laws, standards or rules were not met.
"MPI can suspend the operations of a business or close it down, and can also impose fines, recall food products and issue formal public communications about food safety issues to protect consumers," he said.
Consumers needed to read labels carefully, report products sold past their used-by dates and adhere to basic food safety rules at home, he said.
"If food isn't prepared and handled safely, it's easy for people to get food poisoning.
"What's more, warmer temperatures over summer provide the ideal conditions for bacteria to grow.
"Many food-borne illnesses can be avoided by remembering simple food safety practices, like washing hands before and after handling foods and thoroughly cleaning utensils."
MPI also urged people to refrain from buying illegal homekill meat for their Christmas roast, he said.
Homekill meat was legal only for the animal's owner, their immediate family and household, and those of their farm staff to eat.
"When meat isn't processed hygienically and kept properly chilled there is potential for contamination and bacteria such as campylobacter, salmonella and E coli that can make people seriously sick."