It is the responsibility of LPA-accredited producers to carry out specific on-farm practices in order to produce safe red meat. LPA Learning is an online tool developed to assist livestock owners to better understand all practices required to meet LPA requirements and prepare for their accreditation assessment.
LPA Learning will:
- Explain the on-farm practices required to meet the seven elements of LPA
- Show how to apply the LPA requirements to procedures and tasks in your work
- Prepare producers for the assessment which producers must undertake when seeking or renewing LPA accreditation.
Watch this short video to find out more about LPA learning -
By clicking on the course images, you can test your LPA knowledge or practice prior to seeking accreditation or recommitment. Alternatively, you can download the pdf version of the courses by clicking here.
Property risk assessments are needed to minimise livestock exposure to contaminated sites and physical contaminants.
If livestock come in contact with persistent chemicals from contaminated sites, the meat they produce may contain unacceptably high chemical residues. Physical contaminants such as wire could cause harm to animals and people if they become lodged in meat tissue.
If animal treatments are not used responsibly, livestock may suffer. The meat they produce may contain unacceptably high chemical residues or pose a physical hazard.
Livestock exposed to contaminated food may contain unacceptably high chemical residues at the time of slaughter. Safe livestock feed practices are need to minimise livestock exposure to feeds containing unacceptable chemical residues and guarantee livestock are not fed restricted animal material (RAM).
If livestock become stressed, contaminated or injured during assembly for transport, they may pose a food safety risk. Livestock not fit for transport may be an animal welfare concern.
Recording livestock movements ensures treatments and exposure to food safety hazards are traceable. If a food safety issue occurs and livestock are not fully traceable, the source of the problem may be impossible to identify.
On-farm biosecurity systems minimise both the risk of infectious diseases being introduced to livestock production properties, and the subsequent spread of any such diseases. If a problem does occur, the source needs to be identified quickly to limit further damage.
Australia’s red meat customers and consumers, both domestically and overseas, seek reassurance that livestock are cared for humanely and ethically. Producers must be able to demonstrate they care for their animals in line with the Australian Animal Welfare Standards and Guidelines for cattle, sheep and goats.
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