Australian Meat Safety

Meat safety and hygiene is essential to the success of Australia's $18.5 billion industry.

Underpinning our commitment to meat safety and our internationally recognised disease-free status are a number of stringent standards and systems which have been developed to protect Australia’s high product standards.

Australia has an internationally recognised status of being free from all major epidemic diseases of sheep and cattle including Foot and Mouth Disease (FMD), Scrapie and Bovine Spongiform Encephalopathy (BSE).

Meat safety systems ensure that when someone eats Australian red meat they are guaranteed not only that it is safe, but that the integrity of the product has been maintained from the farm and feedlot, to the saleyard, during transportation as well as through to processing and distribution.

Australia's integrity systems lead the world in food safety measures, quality assurance and traceability from paddock to plate.

On the farm and at the feedlot

From the birth of an animal, farmers have a responsibility to maintain processes that will ultimately give consumers a food safety guarantee. These systems operate under independently audited programs developed in partnership with the Australian industry, government and other relevant organisations. Whether on the farm, or at the feedlot, the safety and hygiene of Australian meat and livestock is a priority for producers.

Visit these programs to find out more:

National Livestock Identification System (NLIS)

Livestock Production Assurance (LPA)

National Vendor Declaration (NVD)

National Feedlot Accreditation Scheme (NFAS)

At the saleyard and during transportation

Attention to meat safety processes continues along the supply chain through transportation of livestock and their handling at saleyards. Despite livestock spending only a small amount of time in these places, Australia’s commitment to safe product ensures the entire supply chain undertakes strict quality control measures. As livestock leave the farm or the feedlot, their movement is governed by programs and systems to ensure their integrity is protected and Australian red meat and livestock products will be safe and hygienic.

Visit these programs to find out more:

National Saleyards Quality Assurance (NSQA)

Australian Trucking Association (TruckSafe Animal Welfare)

During processing and distribution

Throughout the processing of red meat, through to the packing and distribution of the final product, robust and auditable standards must be met to ensure product safety and quality. It is our industry's guarantee to those who buy and eat Australian red meat. The Department of Agriculture, Water and Environment and State Food Authorities regulate the food industry to ensure it is safe to eat.

Visit these programs to find out more:

Australian Export Meat Inspection System (AEMIS)

National Residue Survey (NRS)

Food regulation and safety