This unit describes the skills and knowledge required to prepare and manage workplace health and safety (WHS) plans and systems. It includes the development of a positive culture and the development of systems, procedures and controls. Improved workplace health and safety is a meat industry priority.

Effective WHS management produces a safe environment and reduces the financial liabilities of the enterprise.

This unit is applicable to managers within a meat industry context. They may have responsibilities for general WHS, or WHS practices within production, human resources or other areas.

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

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