This unit describes the skills and knowledge required to oversee a food safety program based on Hazard Analysis and Critical Control Points (HACCP). This unit is suitable for meat processors such as slaughtering, processing, wholesaling, smallgoods manufacturing and retailing establishments.

This unit applies to individuals who take responsibility for food safety and quality programs in environments where meat is processed, handled and stored.

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.