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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 Employment 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 15,800 workers. Over the past 5 years the number of jobs has grown strongly.Little change in the number of jobs is expected in the future. New jobs and turnover from workers leaving may create between 5,001 and 10,000 job openings over the 5 years to 2020.
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.
Meat, Poultry, and Fish Cutters and Trimmers Opens in a new windowO*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration. The information on this site is derived from the US Department of Labor O*NET Database Version 21.2
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).