This unit describes the skills and knowledge required to comply with hygiene and sanitation requirements through observing and checking own work area within a meat processing premises.

This unit applies to skilled operators and those who carry out and support the day-to-day implementation of hygiene and sanitation in meat processing establishments or wholesaling, smallgoods and/or retailing operations.

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.

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