This unit describes the skills and knowledge required to monitor processes in a meat processing premises as part of a Meat Hygiene Assessment (MHA) program. The process monitoring system assesses the efficiency of sanitation and hygiene programs, and operations on the slaughter or wild game processing floor, in the offal room and the boning room and during refrigeration and storage of product, with a view to minimising contamination.

This unit applies to individuals who monitor processes for quality outcomes. In this role, workers take responsibility for their own work, they may take limited responsibility for the work of others, and they also contribute to problem-solving workplace issues.

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.