Scales, cleans, fillets, cuts, shells, grades and packages fish and shellfish.
Mussel Opener (NZ)
Skills Assessment Authority
No caveats apply to this occupation.
Group: 8313 Meat, Poultry and Seafood Process Workers
slaughter and eviscerate poultry, and process, grade and package meat, poultry, fish and shellfish.
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
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)
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.