Publication details
Department of Agriculture, Fisheries and Forestry, March 2023
Meat Hygiene Assessment describes the application of two monitoring systems - the first relates to process controls in the production of the meat and the second to the physical condition of meat. Both systems utilise standardised methods to assure consistency in the outputs from monitoring and to provide an objective approach to assessing meat hygiene.
In 2023, the product monitoring component of the MHA program has been revised, referred to as MHA 3. All Tier 2 export meat establishments are required to transition to this revised protocol by 30 June 2023. During the transition period there will be two MHA reference documents available.
For guidance relating to process control monitoring, all establishments must refer to Meat Hygiene Assessment (MHA) – v2.
Establishments operating under MHA 2-product monitoring must refer to Meat Hygiene Assessment (MHA) – v2.
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Meat Hygiene Assessment (MHA) - v2 (PDF 535 KB)
Meat Hygiene Assessment (MHA) - v2 (DOCX 2.2 MB)
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Establishments operating under MHA 3-product monitoring must refer to the following guideline.
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Export meat operational guideline: Meat hygiene assessment 3 - product monitoring (PDF 2.0 MB)
Export meat operational guideline: Meat hygiene assessment 3 - product monitoring. (DOCX 1.0 MB)
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