Livestock Handling and Product Traceability

The health and welfare of animals processed at the Northern Co-operative Meat Company is of primary importance at all stages of livestock handling. Maintaining good husbandry practices and strict quarantine protocols are promoted to ensure the considerate treatment of animals and the maintenance of disease-free stock for processing.

Australia has a widely-accepted disease-free status, and the Australian Cattle Industry has developed systems to verify and assure the food safety status and other quality attributes of cattle.

The National Livestock Identification System (NLIS) is a traceability system based on an electronic tag secured on individual cattle allowing tracing of cattle from the farm to the point of processing. This Whole of Life traceability allows for carcases to be correlated with the original Property Identification Code (PIC), ensuring precise trace back through the processing plant.

Food Safety & HACCP

At the Northern Co-operative Meat Company, food safety is a top priority. Our Approved Arrangement is underpinned by a comprehensive Quality Assurance program applied extensively throughout the entire processing stages at the establishment. From receiving livestock right through to shipping and loadout, you can be assured that the product has met the most stringent of food safety requirements.

Hazard Analysis Critical Control Points (HACCP) is a process used for the identification, evaluation and control of food safety hazards. Our HACCP program is underpinned by a set of comprehensive sanitation standard operating procedures. The Northern Co-operative Meat Company operates a comprehensive HACCP program which, in combination with good hygienic practices and a structured education program for food handlers, is pivotal in ensuring that we meet the highest standards of food safety.