This unit describes the skills and knowledge related to the anatomy and physiology of food animals, required to recognise meat that is safe for human and/or pet consumption.

This unit applies to individuals who undertake work related to meat safety inspections of live food animals.

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.

Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities, and where applicable the Australian Government export Authority. Users must check with the relevant regulatory authority before delivery.