Property risk assessments

You must identify any possible risk on your property where livestock could come into contact with physical and/or chemical contaminants and develop strategies for how this risk will be controlled.

How can producers meet this LPA requirement?

To ensure you are controlling the risk of contaminated product entering the food chain, livestock owners must:

  • Regularly review and complete the on-farm risk assessment for persistent chemicals and physical contaminants checklist.
  • Complete a risk assessment and map, and update it when any changes to the enterprise's activities occur.
  • Document and file this risk assessment - risk assessment documentation must be retained indefinitely.

Why do a property risk assessment?

Property risk assessments ensure the integrity of the meat we produce, guaranteeing it's safe and of high quality.

If livestock encounter persistent chemicals, the meat produced may contain unacceptably high chemical residues, impacting on food safety and market access. Similarly, physical contaminants such as wire could cause harm to animals and people if they become lodged in meat tissue.

Repercussions of selling livestock with unacceptable levels of persistent chemicals or physical contaminants, may include failure to be paid for the livestock, and possible legal liability for the resulting costs faced by processors and the rest of the supply chain.

Tools & Resources


A map of the property identifying any risk areas.  

The location of old batteries, farm rubbish tips, old painted timbers, commercial painted surfaces, machinery and any potential chemical storage or disposal area. or land which shares a boundary with public land (eg. roadways. railways. state forest. national park) should be highlighted on the map. 

This will ensure a livestock producer is doing all they can to prevent unacceptable levels of persistent chemicals and physical contaminants entering the meat they produce.

Physical contaminants are items such as broken needles, buckshot and wire which may work their way into the meat being produced. 

Persistent chemicals break down very slowly. Areas contaminated with persistent chemicals may have to be managed for decades, depending on the chemical involved, climate and soil type. Lead, arsenic and cadmium do not breakdown, although their levels may reduce over time as a result of dilution or leaching.