This unit describes the skills and knowledge required to assess the potential impacts of enterprise operations on the environment and implement cost-effective strategies. Management of environmental impact is a priority across all sectors of the industry, which has invested considerably in developing best practice systems for the management and minimisation of environmental impact. The scope of the unit includes water quality, usage and waste, air quality, emissions, noise, odour, and the minimisation and disposal of solid wastes.

This unit is applicable to managers with responsibility for environmental matters, and to enterprise engineers, production managers, feedlot managers, chiller managers and quality managers working in a meat industry context.

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

This unit must be delivered using Australian meat industry standards and regulations.

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