Meat, Poultry and Seafood Process Worker

Meat, Poultry and Seafood Process Workers slaughter, gut and process poultry meat, fish and shellfish. They grade and package processed items for distribution and to meet order specifications. They are required to perform physical labour related to the butchering and processing of meat, poultry and seafood.

Duties and tasks

  • Divide and collect organs and glands from remains such as liver, hearts, and spleens
  • Operate various tools and equipment, cleaning and sterilising work areas and equipment
  • Package meat and poultry selections including certain pieces and cuts, examining size and quality of poultry, meat cuts, fish and shellfish and grading items
  • Process and package fish, recording count then freezing fish into blocks and containers
  • Sever jugular veins of animals, drain and remove innards and residual materials from carcasses
  • Shock and restrain poultry and meat sources once they reach required development for killing and processing
  • Transfer carcasses to freezers for preservation and onto loading and delivery trucks

Skills required

  • Attention to Detail
  • Critical Thinking Skills
  • Organisational Skills
  • Problem Solving
  • Time Management

Working conditions

Meat, Poultry and Seafood Process Workers typically work Mondays to Fridays, but may work long hours in order to process and package large quantities of meat, poultry and seafood for distribution. They are required to perform manual labour for long periods of time, butchering, gutting and packaging items and working in unpleasant circumstances.

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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