This unit describes the skills and knowledge required to select, weigh and package meat for sale.

This unit is applicable to workers in boning rooms and meat retailing establishments.

All training must be conducted in accordance with 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 under general supervision, exercise limited autonomy and have some accountability for their own work.

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