AMPCOR402 - Facilitate Quality Assurance Process

This unit describes the skills and knowledge required to oversee a Hazard Analysis Critical Control Point (HACCP)-based Quality Assurance (QA) program. This unit is suitable for retailers, smallgoods producers, processors and food service establishments producing meat and meat products for domestic and export markets.This unit is applicable to supervisors or those with responsibility for all or part of a meat establishment HACCP-based QA program.Work in this unit must be carried out in accordance with AS4696 Australian Standard for the hygienic production and transportation of meat and meat products for human consumption.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.