Quality Assurance in the Beef Industry: The dilemma of visions and values

Abstract

Agriculture, like all sectors of industry, is operating in a climate of change. Change is occurring in international markets, in domestic markets, in government protection and in consumer requirements. Food processors are implementing Quality Assurance (QA) systems, and demanding that food producers are able to meet QA specifications. In the beef industry, international and domestic markets are demanding quality beef. The Japanese market regularly rejects meat with unacceptable chemical residue levels. Consumers were quick to reject British beef as the ‘mad cow’ disease scenario unfolded. Domestic meat processors have expressed a preference for livestock from ‘quality assured’ properties, and will prefer quality assured product. A target of approximately 80 per cent of livestock from ‘quality assured’ properties has been set. In essence, Quality Assurance for beef producers requires that farm processes are documented and that infrastructure is developed to a standard necessary for accreditation through an on-farm audit by a QA auditor. QA for beef producers involves procedures and record-keeping practices relating to chemical handling, staff training, stock records, stock transaction records, livestock handling and transport, livestock chemical treatment and stock feed. Properties wishing to be QA accredited must pass an on-farm audit of their QA processes and practices. Following a QA process minimises risks, such as chemical residue, which could reduce the quality of the product. Onfarm QA systems complement QA systems in other parts of the marketing chain, including transport, meat processing and retailing.