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certification. Both these systems are internationally accepted. Australia is free of Bovine Spongiform
Encep halopathies (BSE or 'Mad Cow Disease'), which affects cattle and all Transmissible Spongiform
Encephalopathies (TSEs), including Scrape, which affects sheep.
Quarantine and animal health controls are strictly enforced to maintain this favourable status.

Quality assurance and meat safety begins on the farm. Cattlecare and Flockcare are farm based
quality assurance programs that follow HACCP principles to avoid contamination problems.
Accredited sheep producers must monitor and record the use of chemicals, ensure stock
identification and adhere to trace-back procedures.

All Australian processing plants are required to operate under an Australian Standard that mandates
the use of HACCP in their meat safety programs. Export processing plants must adhere to Standard
Operating Procedures (SOPs). Processing facilities have HACCP-based programs that fully comply
with regulations, including those for pathogen reduction, sanitation and food safety. These are
audited by the Australian Quarantine and Inspection Service (AQIS) and the U.S. Food Safety
Inspection Service (FSIS).

All Australian Beef and Lamb is clearly labelled for product trace-back. Vital information, such as the
Australian health inspection stamp, processor establishment numbers and date of packaging are
identified on all boxes. Trace-back systems allow communication through the delivery chain both
ways-identifying problems and rewarding excellence.
AQIS has a National Residue Survey, which ensures product is tested for pesticides, chemical
residues, antibiotics and hormonal growth promotants, as well as, a microbiological testing program.
This is verified and supported by agreed AQIS documentation (Health Certificates).
(Meat & Livestock Australia 2006)

Recipes

The following is a selection of recipes suited to the cookery of various meats. You or the enterprise
for which you work might have your own recipes. You can use the recipes in this section for your
learning activities and assessment; however, alternative recipes might be equally useful.
In determining the appropriate accompaniments for the dishes you prepare, you will need to access
or develop your own recipes. The recipes you choose for accompaniments should be submitted, at
the time of completing the activity or assessment, to your assessor.

Lamb Rogan Josh
Yield: 6

Ingredients Quantity Process
diced leg of hogget/ 1 kg Mix the coriander with lamb (2-3 cm dice) and allow
mutton