This unit describes the skills and knowledge required to implement all aspects of a product and process monitoring system in a slaughter premises and/or boning room.

Meat Hygiene Assessment describes​ the application of two monitoring systems – the first relates to process controls in the production of the meat, and the second to the physical condition of meat.

Process and product monitoring systems are mandatory in all meat industry export works, and staff undertaking monitoring duties must be trained in using these assessment systems.

This unit applies to individuals who undertake regulatory, quality assurance and supervisory work overseeing the implementation of a Meat Hygiene Assessment (MHA) program in a meat processing premises.

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.