This unit describes the skills and knowledge required to develop and manage a Hazard Analysis and Critical Control Points (HACCP)-based Quality Assurance (QA) program.

This unit applies to QA personnel and supervisors who are responsible for developing or implementing a HACCP-based QA system in a meat processing premises. In this role, individuals take responsibility for their own work and for the quality of others’ work 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.