Meat, Poultry and Seafood Process Workers

Key Tasks

• •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

Employment Projections to 2034