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Australia's meat safety system.

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Processing

For Australia’s food safety systems to work effectively, a range of legislation, quality assurance programs and food safety control measures are implemented at the processing stage of the supply chain.

Some of these elements are:

Australian Standard

In Australia, red meat products for human consumption are produced according to The Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (AS4696:2002) (The Standard). more

Export Control Act

All export meat processing plants in Australia operate under the Export Control Act 1982 (The Act). The act is the overarching Australian Government legislation that governs the export of all prescribed goods including meat processing for export. more

Approved Quality Assurance Arrangements

AQIS requires that all export meat establishments develop and implement a Hazard Analysis Critical Control Point (HACCP)-based AQIS approved arrangement that is at least equivalent to the Meat Safety Quality Assurance (MSQA) system outlined below. more

Inspections

There are various levels of inspection verifying export systems. These include company-based inspection and internal auditing as well as different levels of AQIS oversight and auditing. more

Microbiological testing

In 1997, Australian establishments entitled to produce export meats for the market in the USA began microbiological testing of carcase surfaces for generic Escherichia coli and salmonella species. This was largely in response to the US Final Rule on Pathogen Reduction and HACCP systems. more

National Residue Survey

The National Residue Survey is an Australian Government program conducted on behalf of industry that monitors agricultural products and meat producing animals for residues of agricultural and veterinary chemicals as well as some environmental and industrial contaminants. more

The role of the states and territories

While Australia’s animal health and meat safety systems are often coordinated at the national level, it is the states and territories that often regulate animal health and meat safety control systems. more


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