This unit describes the skills and knowledge required to perform quality control and Meat Hygiene Assessment (MHA) checks (or equivalent) on carton meat for contamination or defects as part of a quality control program. It covers the implementation of specifications, critical limits, tolerances and sampling programs.

This unit applies to individuals who monitor quality and who are responsible for MHA and quality control checks on carton meat. 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.