Seafood Process Worker

Overview

Scales, cleans, fillets, cuts, shells, grades and packages fish and shellfish.

Skills

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)

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

Specialisations

• Abalone Sheller
• Oyster Opener

Related Occupations

• Meat Process Worker
• Poultry Process Worker