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Meat, Poultry and Seafood Process Workers slaughter and eviscerate poultry, and process, grade and package meat, poultry, fish and shellfish.
Processes carcasses of slaughtered livestock and prepares meat and meat products.
Specialisations: Offal Separator
Stuns and kills, dresses, trims, cuts into portions, bones, fillets, weighs, grades and packages poultry.
Specialisations: Poultry Boner, Poultry Slaughterer
Scales, cleans, fillets, cuts, shells, grades and packages fish and shellfish.
Specialisations: Abalone Sheller, Oyster Opener
Earnings are for full-time workers before tax, excluding superannuation. Earnings are a guide only and can vary greatly.
Likely change in the number of jobs over the next 5 years, based on the Department of Jobs and Small Business projections.
Skill Level is the education or training usually needed to do well in this job. Relevant experience is sometimes viewed just as highly.
Employment Size is the number of people who work in this job in Australia.
An above average unemployment rate shows people who do this job are more likely to be out of work than people who do other jobs.
Full-time workers usually work 35 hours or more a week (in all their jobs combined).
This is a medium sized occupation employing 21,800 workers. The number of workers has grown very strongly over the past 5 years. Over the next 5 years (to May 2022) the number of workers is expected to stay about the same at 22,300. Around 14,000 job openings are likely over this time from workers leaving and new jobs being created.
A Year 10 Certificate, Certificate I, or a short period of on-the-job training is sometimes needed, but is not necessary to work in this job. Around one in three workers have Years 11 and 10 as their highest level of education.
If you are interested in this style of work, there are a wide range of training options available that could lead to this or a similar job. The pathway that is right for you will depend on your skills and interests.
It is a good idea to speak to industry bodies, employers, and workers to learn more about the skills and qualifications you will need.
Employers look for Meat, Poultry and Seafood Process Workers who are reliable physically fit and have a good work ethic.
The topics, subjects, or knowledge areas workers rate as most important are shown below.
Raw materials, production processes, quality control, costs, and ways of making and distributing goods.
Planning and coordination of people and resources.
Machines and tools, including their designs, uses, repair, and maintenance.
Planting, growing, and harvesting food (both plant and animal), including storage and handling.
Use of equipment, rules and ideas to protect people, data, property, and institutions.
Skills can be improved through training or experience. The skills workers rate as most important are shown below.
Listening to others, not interrupting, and asking good questions.
Talking to others.
Changing what is done based on other people's actions.
Understanding why people react the way they do.
Thinking about the pros and cons of different ways to solve a problem.
The physical and social abilities workers rate as the most important are shown below.
Keep your hand or arm steady.
Put together small parts with your fingers.
Quickly move your hand to grasp, manipulate, or assemble objects.
Use your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
Quickly change the controls of a machine, car, truck or boat.
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.The importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 51-3023.00 - Slaughterers and Meat Packers.
Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.
The work activities workers rate as most important are shown below.
Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Giving information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.
Doing things that use of your arms and legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Inspecting equipment, structures, or materials for errors, problems or defects.
Operate machines or processes either directly or using controls (not including computers or vehicles).
The physical and social demands workers face most often are shown below.
How much time do you spend standing?
How often do you wear equipment like safety shoes, glasses, gloves, hard hats or life jackets?
How often are you there sounds and noise levels that are distracting or uncomfortable?
How much time do you spend using your hands to handle, control, or feel objects, tools or controls?
How often does this job require the worker to meet strict deadlines?
Work values are important to a person’s feeling of satisfaction. All six values are shown below.
Serve and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
Supportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
Work alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
Results oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
Job security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
Advancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
Interests are the style or type of work we prefer to do. All interest areas are shown below.
Practical, hands-on work. Often with plants, animals, and materials like wood, tools, and machinery.
Following set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
Starting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
Ideas and thinking. Searching for facts and figuring out problems in your head.
Working with forms, designs and patterns. Often need self-expression and can be done without following rules.
Working with people. Helping or providing service to others.