This unit describes the skills and knowledge required to plan and monitor an enterprise's operations, from receipt of stock and materials through to processing and manufacturing options, transport, distribution and storage, and customer delivery. It also describes the skills and knowledge required to ensure operations are managed in a cost-efficient and effective way.This unit is applicable to operations managers, or production managers, with establishment or department level responsibility for operations within a meat industry context. It provides all production personnel with an integrated approach to operations management.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 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.