This unit describes the skills and knowledge required to operate and maintain mincing machinery, select product for mincing and monitor finished product to achieve quality specifications.This unit is applicable to workers in boning rooms, knackeries, pet food stores, food services operations, smallgoods plants, wholesale or retail butcheries.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.This unit must be delivered and assessed in the context of Australian meat industry standards and regulations.