This unit describes the skills and knowledge required to monitor carcase hygiene, with a view to minimising physical or macro-contamination.

This unit applies to individuals who monitor carcase hygiene either on the slaughter or wild game processing floor, or performing a pre-boning carcase assessment at either integrated or independent boning rooms. In this role, workers take responsibility for their own work, they may take limited responsibility for the work of others, and they also contribute to problem-solving workplace issues.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food and meat safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.