Stuns and kills, dresses, trims, cuts into portions, bones, fillets, weighs, grades and packages poultry.
{occupationcode 831312}

Skill Level

5

Specialisations

  • Poultry Boner
  • Poultry Slaughterer

Indicative Skill Level

Most occupations in this unit group have a level of skill commensurate with the qualifications outlined below.

AQF Certificate I, or compulsory secondary education (ANZSCO Skill Level 5)

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 Include

  • 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
  • leaning and sanitising equipment and work areas
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