This unit describes the skills and knowledge required to conduct an internal audit of a documented program.

This unit applies to plant managers, quality management personnel, managers and marketing personnel who have a role in scheduling, preparing for and conducting an internal audit in a meat processing premises. The scope of the audit may include operational areas such as food safety, workplace health and safety, vendor and environmental programs. This may include industry standards and codes.

Work in this unit must be carried out to comply with the appropriate Australian Standard.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety and food 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.