This unit describes the skills and knowledge required to conduct benchmarking exercises through the identification of appropriate benchmarks. It also describes the skills required to use benchmarking to focus workplace operations and improve performance. In the meat industry, benchmarking is a tool for informing, measuring and developing a workplace’s performance.

This unit is suitable for all managers working in a meat industry context, and supports them in fulfilling their responsibility to measure, evaluate and improve workplace performance. This unit is applicable to engineers, refrigeration/chiller managers, production and operations managers, feedlot managers, and workplace health and safety, environment, quality, human resources, finance, livestock, and logistics managers.

At this level, individuals exercise considerable responsibility and accountability within workplace structures and are required to make primary contributions to the values, goals and operations of the workplace. They will typically have responsibility for establishing and reviewing systems for their site or department. They may work with the assistance of external experts to develop plans and strategies.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.