A risk profile of the Australian red meat industry: Approach and management

A risk profile of microbial, chemical and physical hazards across the supply continuum for the Australian beef, sheep and goat meat industries was developed. The aim was to provide risk managers with a risk rating of hazard:meat and meat product combinations, advise on the feasibility and advisability of risk analyses and identify research and development priorities. Hazard:red meat combinations arising from manufacturing and catering settings that have been associated with food-borne illness and their risk ranking are reported elsewhere. The profiling process was completed within a one-year timeframe and involved a planned iterative consultation process between risk managers and assessors to ensure outputs remained relevant to current risk management concerns.