Skills & Knowledge you will learn

Implement food safety program
Apply food animal anatomy and physiology to inspection processes
Identify and report emergency diseases of food animals
Maintain personal equipment
Apply hygiene and sanitation practices
Comply with Quality Assurance and HACCP requirements
Follow safe work policies and procedures
Communicate in the workplace
Overview the meat industry
Manage own work performance
Facilitate Quality Assurance process
Participate in workplace health and safety risk control process
Facilitate hygiene and sanitation performance
Sharpen knives
Perform ante and post-mortem inspection – Ovine and Caprine
Perform ante and post-mortem inspection – Calves
Participate in the ongoing development and implementation of a HACCP and Quality Assurance System
Assess compliance with food safety programs
Conduct food safety audits
Raise and validate requests for export permits and Meat Transfer Certificates
Oversee plant compliance with the Australian Standards for meat processing