This unit describes the skills and knowledge required to plan and oversee the effective operation of enterprise 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 enterprise products. Managing them efficiently will minimise production costs and facilitate 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 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 work with the assistance of 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.