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Seafood Process Worker -ANZSCO : 831313

Skill Level 5
State Capital Visa subclass 189 Visa subclass 190 Visa subclass 489
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
Major Group: 8 – Labourers | Sub-Major Group: 83 – Factory Process Workers | Minor Group: 831 – Food Process Workers | Unit Group: 8313 – Meat, Poultry and Seafood Process Workers
Description: Scales, cleans, fillets, cuts, shells, grades and packages fish and shellfish.
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.
Specialisations
  • Abalone Sheller
  • Mussel Opener (NZ)
  • Oyster Opener
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.
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
  • 831311 – Meat Process Worker
  • 831312 – Poultry Process Worker