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

Routine preventative maintenance is undertaken by workers in the retail, smallgoods, meat processing and food services sectors. It may involve tasks such as:

• vehicle and equipment checks
• cleaning and lubrication of equipment
• adjustments and repairs to plant and equipment

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.