This unit describes the skills and knowledge required to operate and maintain machinery for tenderising meat cuts.This unit is applicable to workers in boning rooms, wholesalers, food service operations and retail outlets.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.