Meat Hygiene Assessment (MHA)

​​Publication details

Department of Agriculture, Fisheries and Forestry, June 2026

Meat Hygiene Assessment describes the application of two monitoring systems - the first relates to process controls in the production of the meat and the second to the physical condition of meat. Both systems utilise standardised methods to assure consistency in the outputs from monitoring and to provide an objective approach to assessing meat hygiene.

In 2023, the product monitoring component of the MHA program was revised, referred to as MHA 3. During the transition period there will be two MHA reference documents available.

In 2026, the document underwent a minor review and revisions to the defect criteria for porcine carcase MHA monitoring were incorporated.

For guidance relating to process control monitoring, all establishments must refer to Meat Hygiene Assessment (MHA) – v2.

Establishments operating under MHA 3-product monitoring must refer to the following guideline.