Australian pork producers adhere to strict food quality and safety requirements to ensure consumers are getting the highest quality and safest pork in the world.
The responsibility for food safety starts at the farm and goes through to the entire pork supply chain. Food safety is closely tied to animal health and biosecurity. A healthy pig means healthy pork. Examples of on-farm food safety management includes piggery hygiene, vermin control and the treatment of pigs with medication when required.
On farm food safety also requires the management of veterinary medicines and other residues. When producers sell pigs they must comply with the Australian Pesticides and Veterinary Medicines Authority’s (APVMA) requirements to ensure pork meat does not contain unacceptable chemicals or veterinary medicines.
- a Withholding Period (WHP), which is mandatory for domestic slaughter
- an Export Slaughter Interval (ESI), which is mandatory for the slaughter of livestock for export.
Producers must ensure that pigs are not sent to the abattoir during either WHP or ESI. Producers must declare products used on pigs within a WHP or ESI on the PigPass National Vendor Declaration (PigPass NVD).
ESIs and WHPs are available on the product label of registered products, and these can be viewed on the APVMA’s PubCRIS database.