This unit describes the skills and knowledge required to provide a leadership role in the day-to-day monitoring and maintenance of good manufacturing practice (GMP) standards, including hygiene and sanitation standards, in a meat processing premises.
This unit applies to supervisors or those who oversee daily routines to ensure compliance with good manufacturing practice standards in meat processing activities such as slaughtering, wholesaling, smallgoods manufacturing and retailing.
- Teacher: Gerry Sedgman