This unit describes the skills and knowledge required to perform ante-mortem and post-mortem inspection duties on poultry in a slaughtering establishment, according to Australian Standards.

This unit applies to individuals who carry out work as a meat inspector or meat safety officer in facilities where meat is processed for the domestic or export markets.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and animal welfare 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.

Mandatory workplace requirements apply to the assessment of this unit.