This unit of competency describes the skills and knowledge required to support the day-to-day implementation of the food safety and quality programs and procedures in a meat premises.

This unit applies to individuals who monitor the food safety and quality programs, and who take corrective action in response to non-compliance.

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.