This unit describes the skills and knowledge required to manage workplace quality systems and maintain product quality. It also describes the skills and knowledge required to monitor, review, evaluate and improve workplace operations to ensure that delivery of meat and meat products satisfies customer demand.

This unit is applicable to quality assurance (QA) personnel, production managers, maintenance managers, cold chain coordinators and transport coordinators. Many factors impact on the quality, including eating quality, of meat and meat products. Quality, in turn, affects meat prices and sales.

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

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