This unit describes the skills and knowledge required to plan and oversee the effective operation of workplace cold chain and refrigeration systems, ensuring product quality and food safety. It also describes ways to manage and reduce the costs of cold chain operations. Cold chain systems and operations are critical to the quality and food safety of workplace products. Managing them efficiently minimises production costs and facilitates regulatory compliance.

This unit is applicable to production managers, plant engineers, and quality assurance (QA), maintenance and chiller managers or coordinators.

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 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.