Process Worker Meat Poultry and Seafood

Meat, poultry, and Seafood Process Workers kill, disembowel, and cut/trim fish, meat, poultry, and shellfish. These individuals must be good at working with their hands and have thick stomachs. These jobs can often be both uncomfortable and put the worker at risk for small injuries (from cutting meat, etc.).

Duties and tasks

  • Inspect and grate shellfish, fish, and poultry for quality/size
  • Load meat products onto trucks or move carcasses to freezers/chillers
  • Operate machines to skin, peel, crumb, and slice fish
  • Pack sliced/boned meat/fish into cartons
  • Separate glands and organs from poultry carcasses
  • Severing necks of poultry, remove residual material/viscera from carcasses
  • Shackle and stun poultry for killing/processing
  • Skills required
  • Certification may be required, but will be provided by employer
  • Interpersonal skills when working directly with customers
  • Meet all health code standards as required
  • No formal education is required
  • On-the-job training will be provided

Working conditions

Food Process Workers typically work in food processing facilities or in grocery stores. Many of these occupations require exposure to dangerous equipment and may also involve strenuous activity or exposure to very hot or very cold temperatures. Most food process workers work full-time on typical day shift schedules.

Professional associations / Industry information

AgriFood Skills Australia
National Meat Industry Training Advisory Council Limited
Poultry Hub
Seafood Services Australia
The Australian Meat Industry Council (AMIC)

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  • Butcher
  • Fish Processor
  • Food Processing Technician
  • Meat Processor
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  • Oyster Opener
  • Packer
  • Poultry Processor
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