This unit describes the skills and knowledge required to clean and sanitise chillers when empty of product.

This unit is applicable to workers at abattoirs, boning rooms, smallgoods factories, game meat processing plants, food services, smallgoods establishments and wholesale operations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.

The unit must be delivered and assessed using Australian meat industry standards and regulations.