This unit describes the skills and knowledge required to participate in the reduction of work health and safety (WHS) risks in a meat processing premises.

This unit is applicable to supervisors or those with workplace health and safety responsibilities in meat processing premises such as abattoirs, boning rooms, knackeries, game processing premises, smallgoods premises, food services operations, wholesalers and retailers.

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.