Meat Inspectors inspect animal carcasses, internal organs and meat processing facilities for disease to ensure compliance with government and industry standards with respect to quality and health.

    You usually need a certificate III or IV in meat processing (meat safety) to work as a Meat Inspector. Training may also be available through VET (Vocational Education and Training).

    Tasks

    • Inspects animals and animal products to identify product quality issues and provide advice to producers.
    • Audits and monitors quality procedures at farms, food handling and processing facilities to ensure compliance with required standards.
    • Tests samples of produce for quality, size and purity.
    • Ensures that required standards of hygiene are observed at storage, processing and packing facilities and in transport vehicles.
    • Advises primary producers on economic aspects of disease eradication and informs producers and the general public of the health implication of disease and impurities.
    • Examines imported animals, and makes necessary quarantine arrangements.
    • May initiate or assist in legal action to enforce regulations.

    All Primary Products Inspectors

    • $1,644 Weekly Pay
    • Stable Future Growth
    • Lower unemployment Unemployment

    Meat Inspectors

    • 530 workers Employment Size
    • High skill Skill level rating
    • 80% Full-Time Full-Time Share
    • 41 hours Average full-time
    • 48 years Average age
    • 15% female Gender Share

    The number of people working as Meat Inspectors (in their main job) stayed about the same over 5 years:
    from 570 in 2011 to 530 in 2016.

    • Size: This is a very small occupation.
    • Location: Meat Inspectors work in many parts of Australia. Queensland has a large share of workers.
    • Industries: Most work in Manufacturing; Public Administration and Safety; and Wholesale Trade.
    • Full-time: Many work full-time (80%, higher than the average of 66%).
    • Hours: Full-time workers spend around 41 hours per week at work (compared to the average of 44 hours).
    • Age: The average age is 48 years (compared to the average of 40 years). Many workers are 45 years or older (59%).
    • Gender: 15% of workers are female (compared to the average of 48%).

    Employment Outlook

    Number of Workers

    No data is available for the selected graph for this Occupation.

    Weekly Earnings

    Weekly Earnings (Before Tax)

    No data is available for the selected graph for this Occupation.

    Main Industries

    Main Employing Industries (% Share)

    Source: Based on ABS Census 2016, Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
    Main Employing IndustriesIndustry (% share)
    Manufacturing60.7
    Public Administration and Safety13.9
    Wholesale Trade9.5
    Administrative and Support Services7.2
    Other Industries8.7

    States and Territories

    • NSW

    • VIC

    • QLD

    • SA

    • TAS

    • NT

    • ACT

    Employment by State and Territory (% Share)

    Source: Based on Based on ABS Census 2016, Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
    StateMeat InspectorsAll Jobs Average
    NSW24.031.6
    VIC28.025.6
    QLD27.420.0
    SA11.37.0
    WA7.310.8
    TAS1.92.0
    NT0.01.0
    ACT0.01.9

    Age Profile

    Age Profile (% Share)

    Source: Based on Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
    Age BracketMeat InspectorsAll Jobs AverageAll Jobs Average
    15-190.6-5.05.0
    20-243.4-9.39.3
    25-3415.9-22.922.9
    35-4420.8-22.022.0
    45-5423.7-21.621.6
    55-5917.0-9.09.0
    60-6411.0-6.06.0
    65 and Over7.6-4.24.2

    Education Level

    Highest Level of Education (% Share)

    Source: ABS, ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
    Type of QualificationMeat InspectorsAll Jobs AverageAll Jobs Average
    Post Graduate/Graduate Diploma or Graduate Certificate0.7-10.110.1
    Bachelor degree6.6-21.821.8
    Advanced Diploma/Diploma12.9-11.611.6
    Certificate III/IV64.6-21.121.1
    Year 125.4-18.118.1
    Year 112.8-4.84.8
    Year 10 and below7.0-12.512.5

    You usually need a certificate III or IV in meat processing (meat safety) to work as a Meat Inspector. Training may also be available through VET (Vocational Education and Training).

    Thinking about study or training?

    Before starting a course, check it will provide you with the skills and qualifications you need.

    • Compare Vocational Education and Training (VET) courses, providers and student outcomes on the My Skills website.
    • You might be interested in Food Processing, Australian Meat Processing, Agriculture, Horticulture and Conservation & Land Management, Animal Care and Management, Seafood Industry and Public Sector VET training pathways on the AAPathways website.

    Or check out related courses on Job Outlook.

    Useful links and resources


    The course listings on this page are provided by Good Education Group.

    Employers look for Primary Products Inspectors who have strong interpersonal skills, are flexible and provide good customer service.

    Filter Skills & Knowledge

    Knowledge

    These are important topics, subjects or knowledge areas.

    1. Customer and Personal Service

      64% Skill level

      Understanding customer needs, providing good quality service, and measuring customer satisfaction.

    2. Mathematics

      52% Skill level

      Arithmetic, algebra, geometry, calculus, or statistics.

    3. Law and Government

      52% Skill level

      How our laws and courts work. Government rules and regulations, and the political system.

    4. Administration and Management

      51% Skill level

      Business principles involved in strategic planning, leadership, and coordinating people and resources.

    5. Food Production

      49% Skill level

      Planting, growing, and harvesting food (both plant and animal), including storage and handling.

    Occupational Information Network
    O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
    The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 45-2011.00 - Agricultural Inspectors.

    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.

    Filter Work Environment

    Demands

    The physical and social demands workers face most often are shown below.

    1. Being Exact or Accurate

      92% Important

      How important is being very exact or highly accurate?

    2. Contact With Others

      92% Important

      How much do you have contact with people (face-to-face, by telephone, or any other way)?

    3. Face-to-Face Discussions

      87% Important

      How often do you talk with people face-to-face?

    4. Deal With External Customers

      86% Important

      How important is it to work with customers or the public?

    5. Impact of Decisions

      84% Important

      What results do your decisions have on other people?

    Occupational Information Network
    O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
    The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 45-2011.00 - Agricultural Inspectors.

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