Seafood Process Worker - ANZSCO 831313

Description
Scales, cleans, fillets, cuts, shells, grades and packages fish and shellfish.
Skill Level
5
Specialisations
  • Abalone Sheller
  • Mussel Opener (NZ)
  • Oyster Opener
Skills Assessment Authority
Caveats
No caveats apply to this occupation.

Group: 8313 Meat, Poultry and Seafood Process Workers

Description
slaughter and eviscerate poultry, and process, grade and package meat, poultry, fish and shellfish.
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
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.
Occupations in this Group

Stay up to date - Subscribe to Immigration News!