Major Group: 8 – Labourers | Sub-Major Group: 83 – Factory Process Workers | Minor Group: 831 – Food Process Workers | Unit Group: 8313 – Meat, Poultry and Seafood Process Workers
Description: Scales, cleans, fillets, cuts, shells, grades and packages fish and shellfish.
Skill Level 5 : Occupations at Skill Level 5 have a level of skill commensurate with one of the following:
– NZ Register Level 1 qualification
– AQF Certificate I or
– Compulsory secondary education.
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.
Mussel Opener (NZ)
Specialisation titles are any commonly used titles which refer to a subset of jobs belonging to the occupation designated in the principal title. These jobs involve the performance of specialised tasks rather than the broader range of tasks usually performed in the occupation.
Description: Slaughter and eviscerate poultry, and process, grade and package meat, poultry, fish and shellfish.
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:
NZ Register 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
Other occupations in this Unit Group