This unit describes the skills and knowledge required to undertake a pre-operations hygiene assessment prior to the commencement of production in a meat processing facility, to minimise microbiological contamination of meat products.

This unit applies to individuals who take responsibility for operational activities in a meat processing environment. 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.