This unit of competency describes the skills and knowledge required to support the implementation of health and safety policies and procedures and contribute to implementing risk control measures and safety practices within a workplace.

The unit applies to skilled workers with responsibility for maintaining a safe work environment and contributing to workplace practices in abattoirs, boning rooms, knackeries, game processing premises, smallgoods premises, food services operations, wholesalers and retailers. In this role, workers have limited responsibility for ensuring members of the work group are implementing safe work practices.

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.