This unit of competency describes the skills and knowledge required to support a food safety audit that includes heat treatment processes designed to bring about a defined logarithmic reduction of the target organism to ensure safe food. This unit applies to individuals who are responsible for auditing heat treatment processes. Audit processes would typically occur within the context of auditing a hazard analysis critical control point (HACCP)-based food safety program that defines related prerequisite program requirements. This unit applies to auditing aspects of the process that directly relate to delivering the prescribed heat treatment. It covers related factors, including raw materials receival, pre- and post-process storage and packaging methods and materials only to the extent that they impact on or are controlled by the heat treatment process.This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.