From farm to plate, South Australian growers, producers and manufacturers undergo numerous quality assurance monitoring using national and international standards to ensure high quality, safe food and products.

At every level of government, Australia actively monitors and enforces world best practice and accreditation systems to protect our food sector and our producers.

This includes the highly efficient Australian Quarantine Inspection Service (AQIS) and the application of ISO (International Standards Organisation)-accreditation systems.

The South Australian Government, through Primary Industries and Resources SA (PIRSA) ensures our biosecurity is protected with quality assessment programs specific to each food sector including pest and disease monitoring and control and the use of chemicals in food production systems.

Our growers and producers are very conscious of the fragility of our environment and of their role as stewards of its future productivity. Soil-friendly farming methods such as minimum till and mulching are used across the state, while chemical use is minimised. These methods both protect the nutritional quality, taste and texture of our produce and enable South Australian growers and producers to meet the rigorous quality controls of lucrative overseas markets, enabling them to achieve better income from their produce.

Our food processors and manufacturers voluntarily comply with safety and handling standards systems such as HACCP (Hazards and Critical Control Points), and ongoing quality assurance programs such as the internationally recognised ISO9000 standard. Industry-based standards are also applied, such as the Meat Standards Australia™ (MSA) for beef, lamb and sheep meat and Egg Corp Assured (ECA) for egg producers.

Did you know?

  • The South Australian Research and Development Institute (SARDI) assists South Australian food and beverage businesses with product development and quality and sensory testing as well as support in identifying market access opportunities, new technologies in plant, processing and packaging and access to expert support from the public and private sector.
  • Compliance with standards such as ISO9000 and HACCP are frequently required by customers as a condition of doing business with a food manufacturer, processor or producer and can be a condition of entering a new export market. Environmental management, sustainability and waste reduction standards are also increasingly included in the list of requirements of many customers for food products.
  • Rigorous biosecurity practices have successfully stopped pests such as Mediterranean fruit fly and phylloxera becoming established in South Australia.

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