Meat, Poultry and Seafood Process Workers
Unit Group
ANZSCO CODE - 8313

Most occupations in this unit group have a level of skill commensurate with the qualifications outlined below.

In Australia:

• AQF Certificate I, or compulsory secondary education (ANZSCO Skill Level 5)

In New Zealand:

• NZQF Level 1 qualification, or compulsory secondary education (ANZSCO Skill Level 5)

For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification. In some instances no formal qualification or on-the-job training may be required.

• processing offal and tripe
• moving carcasses to chillers and freezers
• loading meat products into trucks
• packing boned and sliced meat into cartons
• stunning and shackling poultry for killing and processing
• severing jugular veins of poultry, and removing viscera and residual material from poultry carcasses
• separating organs and glands, such as sweetbreads, livers, hearts and spleens, from poultry carcasses
• inspecting and grading poultry, fish and shellfish for size and quality
• packing fish and counting packs before freezing, and packing frozen fish blocks into cartons
• operating machines which slice, peel, skin and crumb fish
• cleaning and sanitising equipment and work areas