This unit describes the skills and knowledge required to monitor the hygienic preservation of meat and ensure compliance with quality standards and regulatory requirements.This unit is applicable to meat safety officers (inspectors) and Quality Assurance (QA) managers responsible for overseeing meat preservation.All work is carried out to comply with product specifications, customer requirements and workplace procedures.This unit applies to individuals who take responsibility for their own work and for the quality of the work of others within known parameters. They provide and communicate solutions to a range of predictable and sometimes unpredictable problems.This unit must be delivered in the context of Australian meat processing standards and regulations.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.