Meat Process Worker

Overview

Processes carcasses of slaughtered livestock and prepares meat and meat products.

Skills

Most occupations in this unit group have a level of skill commensurate with the qualifications outlined below. AQF Certificate I, or compulsory secondary education (ANZSCO Skill Level 5)

Tasks

  • 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

Specialisations

  • Offal Separator

Related Occupations

Source: 1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, First Edition.
Note: The tasks associated with the occupation are to be used as guidance only. The tasks listing may include tasks associated with the grouping/category to which the occupation belongs.