Meat, Poultry and Seafood Process Workers

Meat, Poultry and Seafood Process Workers slaughter and eviscerate poultry, and process, grade and package meat, poultry, fish and shellfish.

**Indicative skill level:**

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.

**Tasks include:**

- 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