Industry glossary
Terms you will meet in the documents, systems and scenarios.
Approved Arrangement
The documented food safety and export compliance system that an export registered establishment operates under the oversight of the Department of Agriculture, Fisheries and Forestry.
HACCP
Hazard Analysis and Critical Control Point, the method used to identify food safety hazards and the points in the process where they must be controlled.
Critical control point
A step in the process where a control is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.
Meat Hygiene Assessment
A structured scoring of carcases and product for visible defects such as hair, ingesta and bone dust that measures how well the process controls contamination.
National Vendor Declaration
The document signed by the livestock owner that declares treatment, feed and origin history and travels with every consignment.
National Livestock Identification System
Australia's system for tracing cattle, sheep and goats through electronic and visual identification and a central database of movements.
AUS-MEAT language
The standard set of terms used across the Australian meat industry to describe carcases, primals and cuts so that buyer and seller mean the same thing.
Meat Standards Australia
A grading system that predicts eating quality from carcase and processing factors and allows product to be sold under eating quality grades.
Lairage
The pens and yards where livestock are held, rested and watered between unloading and slaughter.
Zero tolerance
The requirement that no visible faecal, ingesta or milk contamination is present on a carcase before it enters the chiller.