This unit describes the skills and knowledge required to use the refrigeration index (RI) to validate compliance of a chilling and freezing process.

This unit applies to individuals who work in quality assurance roles and who utilise the RI to validate compliance of a chilling or freezing process.

This unit references the Export Control Rules for meat and meat products, which came into effect in March 2021 and require the validation of all chilling processes using the refrigeration index.

The RI refers to the value obtained by using a recognised predictive model to calculate the potential growth of E. coli at a site of microbiological concern.

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.

Legislative and regulatory requirements apply to meat inspection and meat safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.