This unit covers the skills and knowledge required to recognise the symptoms of emergency diseases and conditions as might be seen during the performance of meat inspection procedures.This unit is suitable for students undertaking meat safety (inspection) training and is a co-requisite for the post-mortem inspection and ante-mortem inspection Units in the Australian Meat Industry Training Package.All work should be carried out to comply with workplace procedures, customer requirements and product specifications.This unit applies to individuals who work under broad direction and take responsibility for their own work including limited responsibility for the work of others. They provide and communicate solutions to a range of predictable problems.No 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 processing standards and regulations.Competency should be reassessed every five years.