This unit describes the skills and knowledge required to reduce negative environmental impacts of meat industry work practices.

This unit addresses the knowledge, processes and techniques necessary to support environmentally sustainable work practices. It is applicable to personnel in all sectors and areas, and at all levels of the meat processing industry. It is particularly applicable to production personnel in meat processing, smallgoods operators and meat retailing personnel.

This unit must be delivered in the context of Australian meat processing standards and regulations.

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

This unit applies to individuals who work under general supervision, exercise limited autonomy and have some accountability for their own work.