POULTRY PROCESS WORKER

ANZSCO Code: 831312

Stuns and kills, dresses, trims, cuts into portions, bones, fillets, weighs, grades and packages poultry.

Skill Level

5

Specialistaion
  • Poultry Boner
  • Poultry Slaughterer

Group: MEAT, POULTRY AND SEAFOOD PROCESS WORKERS

ANZSCO Code: 8313

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

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)

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
Occupations