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831311: Meat Process Worker SKILL LEVEL 5
| MLTSSL | Medium and Long-term Strategic Skills List |  |
| STSOL | Short-term Skilled Occupation List | |
- SummaryEligibility Summary Table
- State EligibilityDetails
- ANZSCO CodeInformation
- Unit GroupInformation
ELIGIBILITY SUMMARY TABLE - ANZSCO 831311
| General Skilled Visa 189 | NOT ELIGIBLE | |||||
| State | Capital | Visa subclass 190 | Visa subclass 489 | List | ||
|---|---|---|---|---|---|---|
| ACT | Australian Capital Territory | Canberra |  | |  | |
| NSW | New South Wales | Sydney | | | | |
| NT | Northern Territory | Darwin | | | | |
| QLD | Queensland | Brisbane | | | | |
| SA | South Australia | Adelaide | | | | |
| TAS | Tasmania | Hobart | | | | |
| VIC | Victoria | Melbourne | | | | |
| WA | Western Australia | Perth | | | | |
 | Occupation may be eligible |
 | Occupation in the "Supplementary Skilled List" or "Special Conditions Apply" |
 | Check the State Eligibility tab to see further details |
| Occupation NOT eligible |
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AUSTRALIAN STATE ELIGIBILITY - ANZSCO 831311
ANZSCO 831311: Meat Process Worker
Description: Processes carcasses of slaughtered livestock and prepares meat and meat products.
Skill Level 5 : Occupations at Skill Level 5 have a level of skill commensurate with one of the following:
- NZ Register Level 1 qualification
- AQF Certificate I or
- Compulsory secondary education.
For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification.
In some instances, no formal qualification or on-the-job training may be required.
Assessing Authority
Specialisations
- Offal Separator
Specialisation titles are any commonly used titles which refer to a subset of jobs belonging to the occupation designated in the principal title. These jobs involve the performance of specialised tasks rather than the broader range of tasks usually performed in the occupation.
Unit Group 8313: Meat, Poultry and Seafood Process Workers
Description: Slaughter and eviscerate poultry, and process, grade and package meat, poultry, fish and shellfish.
Skill Level: Most occupations in this unit group have a level of skill commensurate with the qualifications outlined below.
- In Australia:
AQF Certificate I, or compulsory secondary education (ANZSCO Skill Level 5)
- In New Zealand:
NZ Register Level 1 qualification, or compulsory secondary education (ANZSCO Skill Level 5)
For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification. In some instances no formal qualification or on-the-job training may be required.
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
Other occupations in this Unit Group
- 831312 - Poultry Process Worker
- 831313 - Seafood Process Worker
