This unit describes the skills and knowledge required to apply Quality Assurance (QA) procedures and Hazard Analysis and Critical Control Points (HACCP) requirements in a meat establishment.

This unit is applicable to workers in abattoirs, knackeries, boning rooms, game processing plants, food services operations, wholesalers and meat retail operations.

This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.

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