This unit describes the skills and knowledge required to detect abnormalities and diseases in at least one of the major food animal species (ovine, bovine or porcine) prior to slaughter. This unit applies to individuals who carry out work as a meat inspector or a meat safety officer in facilities where animals are processed for food for human or pet consumption according to the relevant Australian Standard.All work must be carried out to comply with workplace and departmental procedures, according to state/territory health and safety and animal welfare regulations, legislation and standards that apply to the workplace.Individuals who work as meat inspectors must comply with the requirements of local/state/territory authorities, and where applicable the Australian Government export Authority. Users must check with the relevant regulatory authority before delivery.Mandatory workplace requirements apply to the assessment of this unit.