LPA - (Livestock Production Assurance)

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Background

The Livestock Production Assurance (LPA) Program is Australia's on-farm food safety certification program.

The LPA food safety standards are associated with basic on-farm food safety guidelines, which underpin food safety declarations in the suite of LPA National Vendor Declarations (NVDs) which include Cattle, Sheep, Goats, Bobby Calf and EU.

The NVD in turn is the principle document by which information regarding the food safety residue history of livestock is transferred from one property to another and from one producer to another; through agents, saleyards, feedlots, exporters and end users including processors and retailers.

The LPA standards are based upon five (5) key areas:

  1. Property risk assessment
  2. Safe and responsible animal treatments
  3. Stock foods, fodder crops, grain and pasture treatments
  4. Preparation for dispatch of livestock
  5. Livestock transactions and movements

For each Element, there is a 'food safety outcome'. Each outcome is aimed at enabling producers to verify the claims made on NVDs in relation to meat from livestock being fit for human consumption.

LPA is owned by the red meat industry through AUS-MEAT Limited. The LPA program is managed by the LPA Advisory Committee (LPAAC), which comprises representatives from key industry sectors including cattle, sheep, goat and dairy producers, processors and livestock agents

LPA accreditation is linked to Property Identification Codes (PICs). Producers that wish to use LPA NVDs must ensure that their PICs are accredited in the program. LPA NVDs can be purchased by selecting Order NVDs

To maintain LPA accreditation, livestock producers must comply with each of the five (5) elements. Accredited producers are also eligible to participate in audits, to verify the effectiveness of the systems implemented on farm to ensure the LPA Standards are met.

Practical information on how you can ensure that each of the five Elements are met on your farm can be found under Tools to Help.


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