This unit describes the skills and knowledge required to monitor the production processes of smallgoods.

This unit applies to supervisors, quality assurance staff and regulatory officers who oversee the production of processed meat and smallgoods. In this role, individuals take responsibility for their own work and for the quality of the work of others within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.

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.