Product Hygiene Indicator

​​​The Product Hygiene Indicator (PHI) Program identifies a number of key performance indicators (KPIs) which when combined   produce an index, the Product Hygiene Index, which is a measure of hygienic meat production at individual export establishments. The KPIs can be used within an establishment to monitor and assess performance of process control and can be used across establishments to compare performance against other similar slaughter and boning operations.

1. Objectives of the System

The objective of the PHI Program is to provide an objective measure of hygienic meat production.

2. The Key Performance Indicators

KPIs have been selected or developed based on their ability to address hazards identified through an industry wide whole of chain risk assessment of the Australian red meat production system against the requirements of Australian Standard AS4696. The focus of the PHI Program is on preventing contamination by enteric pathogens and on the application of good refrigeration to ensure that there is minimal growth of micro-organisms in the event of undetected contamination. Refrigeration is adequately controlled through the application of the Refrigeration Index.

Some of the KPIs are an objective measure of the wholesomeness of the meat through the process chain. Others verify the microbiological quality of product produced during that process. The Product Hygiene Index is derived from the values for the individual KPIs.

Guidance on how to complete and interpret the data entered into a PHI submission sheet and guidance on the interpretation of performance against other establishments in the National PHI Summary Data Sheet can be found in the following two documents:

Download

DocumentPagesFile size
PHI data entry and interpretation PDF PDF Icon141.8 MB
PHI data entry and interpretation DOC Word Icon141.5 MB
Interpretation of monthly national KPI data PDF PDF Icon151.3 MB

Interpretation of monthly national KPI data DOC Word Icon

15812 KB

If you have difficulty accessing these files, visit web accessibility for assistance.

Below are the current PHI submission sheets for use by industry and Department of Agriculture and Water Resources on-plant field supervisors.

Important note: This website does not support macro-enabled Excel files, therefore they are posted as macro-disabled. Users need to save the files as macro-enabled before use. Macro-enabled files are available on the department intranet and can be requested from on-plant supervisors.​

Download

DocumentPagesFile size
PHI Submission Sheet v 2017 01 31 (2003) XLS Excel Icon6720 KB

PHI Submission Sheet v 2017 02 01​ (2007) XLS Excel Icon

6992 KB

If you have difficulty accessing these files, visit web accessibility for assistance.

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