This unit describes the skills and knowledge required to evaluate and develop workplace systems that are cost-efficient and suitable to a company’s products and goals. It also describes the skills and knowledge required to ensure products meet workplace and customer specifications. The design of workplace systems affects the quality of the products processed. Analysing and developing workplace systems provides workplaces with the flexibility to become innovative organisations, take on new opportunities and strengthen or expand their market.

At this level, individuals exercise considerable autonomy, responsibility and accountability within workplace structures, and are required to make primary contributions to workplace values, goals and operations. 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 is suitable for senior managers, Chief Executive Officers (CEOs), Chief Finance Officers (CFOs) and directors of feedlots, meat processing and smallgoods workplaces, who seek to build a culture of innovation in a meat industry context.

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.