Overview
Meat, Poultry and Seafood Process Workers slaughter and eviscerate poultry, and process, grade and package meat, poultry, fish and shellfish.
Day-to-day
- 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.
To become a Meat, Poultry and Seafood Process Worker
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You can work as a Meat, Poultry or Seafood Process Worker without formal qualifications. Some on the job training may be provided. A certificate I or II in meat or seafood processing might be helpful.
Skills employers are looking for
