Poultry Process Workers stun and kill, dress, trim, cut into portions, bone, fillet, weigh, grade and package poultry.

Specialisations: Poultry Boner, Poultry Slaughterer.

You can work as a Poultry Process Worker without formal qualifications. Some on the job training may be provided. A course in meat processing might be helpful.

Tasks

  • 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 for size and quality.
  • Packing.
  • Operating machines which slice, peel, skin and crumb.
  • Cleaning and sanitising equipment and work areas.

More about Meat, Poultry and Seafood Process Workers

All Meat, Poultry and Seafood Process Workers

  • $1,028 Weekly Pay
  • Stable Future Growth
  • Average unemployment Unemployment

Poultry Process Workers

  • 6,300 workers Employment Size
  • Entry level Skill level rating
  • 73% Full-Time Full-Time Share
  • 40 hours Average full-time
  • 38 years Average age
  • 36% female Gender Share

The number of people working as Poultry Process Workers (in their main job) grew moderately over 5 years:
from 6,000 in 2011 to 6,300 in 2016.

  • Size: This is a small occupation.
  • Location: Poultry Process Workers work in many parts of Australia. South Australia has a large share of workers.
  • Industries: Most work in Manufacturing; Agriculture, Forestry and Fishing; and Retail Trade.
  • Full-time: Many work full-time (73%, higher than the average of 66%).
  • Hours: Full-time workers spend around 40 hours per week at work (compared to the average of 44 hours).
  • Age: The average age is 38 years (compared to the average of 40 years).
  • Gender: 36% 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)
Manufacturing80.1
Agriculture, Forestry and Fishing12.4
Retail Trade2.3
Wholesale Trade2.3
Other Industries2.9

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.
StatePoultry Process WorkersAll Jobs Average
NSW32.431.6
VIC21.325.6
QLD22.120.0
SA16.07.0
WA6.310.8
TAS1.92.0
NT0.01.0
ACT0.11.9

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 BracketPoultry Process WorkersAll Jobs AverageAll Jobs Average
15-192.3-5.05.0
20-2411.3-9.39.3
25-3428.6-22.922.9
35-4424.6-22.022.0
45-5421.3-21.621.6
55-597.5-9.09.0
60-643.4-6.06.0
65 and Over1.1-4.24.2

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 QualificationPoultry Process WorkersAll Jobs AverageAll Jobs Average
Post Graduate/Graduate Diploma or Graduate Certificate2.1-10.110.1
Bachelor degree7.2-21.821.8
Advanced Diploma/Diploma4.7-11.611.6
Certificate III/IV12.4-21.121.1
Year 1228.8-18.118.1
Year 117.6-4.84.8
Year 10 and below37.1-12.512.5

You can work as a Poultry Process Worker without formal qualifications. Some on the job training may be provided. A course in meat processing might be helpful.

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 Australian Meat Processing and Seafood Industry VET training pathways on the AAPathways website.

Or check out related courses on Job Outlook.

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

Employers look for Meat, Poultry and Seafood Process Workers who are reliable physically fit and have a good work ethic.

Filter Skills & Knowledge

Knowledge

These are important topics, subjects or knowledge areas.

  1. Education and Training

    49% Skill level

    Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

  2. Food Production

    41% Skill level

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

  3. Mechanical

    40% Skill level

    Machines and tools, including their designs, uses, repair, and maintenance.

  4. Chemistry

    38% Skill level

    Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.

  5. Production and Processing

    37% Skill level

    Raw materials, production processes, quality control, costs, and ways of making and distributing goods.

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, 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.

Filter Work Environment

Demands

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

  1. Spend Time Standing

    97% Important

    How much time do you spend standing?

  2. Wear Common Protective or Safety Equipment

    96% Important

    How often do you wear equipment like safety shoes, glasses, gloves, hard hats or life jackets?

  3. Sounds, Loud or Uncomfortable

    91% Important

    How often are you there sounds and noise levels that are distracting or uncomfortable?

  4. Spend Time Using Your Hands to Handle, Control, or Feel

    90% Important

    How much time do you spend using your hands to handle, control, or feel objects, tools or controls?

  5. Time Pressure

    88% Important

    How often does this job require the worker to meet strict deadlines?

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, 51-3023.00 - Slaughterers and Meat Packers.

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