This unit describes the skills and knowledge required to perform chemical lean (CL) testing on carton or container meat. CL is defined as the amount of lean red meat compared to the amount of fat in a meat sample.

This unit is applicable to workers in boning rooms taking samples and performing CL testing manually. In this role, workers take responsibility for their own work, and they may take limited responsibility for the work of others and contribute to problem-solving.

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.