This unit describes the skills and knowledge required to carry out minor, routine preventative maintenance in the workplace.

Workers in the retail and food service sectors may sometimes undertake minor routine maintenance. It may involve tasks such as:

• vehicle and equipment checks

• cleaning and lubrication of equipment

• servicing and minor adjustment or repairs of equipment

All training must be conducted according to Australian meat industry standards and regulations.

All work should be carried out to comply with workplace and hygiene requirements.

This unit applies to individuals who work alongside a supervisor in most situations and exercise limited autonomy.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.