Important: This page is an independent reference summary. Verify classification decisions against the official ABS source before using them for tax, licensing, immigration or compliance purposes.

Role overview

Poultry Process Workers (ANZSCO 831312) perform routine processing tasks in poultry slaughtering and meat preparation facilities across Australia. These workers are classified under the Labourers major group and specifically within the Meat, Poultry and Seafood Process Workers unit group. Their work involves handling poultry at various stages of processing, from initial preparation through to packaging finished products. The occupation includes specialisations such as Poultry Slaughterers, who handle the initial processing stages, and Poultry Boners, who focus on meat preparation. These roles are essential in Australia's food supply chain, contributing to the production of poultry products for domestic consumption and export markets. The ANZSCO classification system continues to be used for migration and statistical purposes despite being a legacy framework.

Key tasks in practice

Based on occupational context and specialisations, Poultry Process Workers typically perform these tasks:

  • Slaughtering poultry according to established procedures and animal welfare standards
  • Removing feathers, internal organs and other inedible parts from carcasses
  • Boning, cutting and trimming poultry meat into portions or specific cuts
  • Operating machinery for processing, packaging and labelling poultry products
  • Maintaining strict hygiene standards and following food safety protocols
  • Inspecting products for quality and compliance with specifications
  • Packaging and storing processed poultry for distribution
  • Cleaning and sanitising work areas and equipment

Skill level explanation

ANZSCO classifies Poultry Process Workers at Skill Level 5, which indicates the lowest skill requirement in the classification framework. This level typically corresponds to occupations that require on-the-job training of short duration, usually less than three months. Workers at this level follow established procedures and perform routine tasks under direct supervision. The skill level classification does not reflect the importance of these roles in food production but rather the training pathway typically required. This classification has implications for migration assessments and labour market analysis, though actual workplace requirements may vary by employer and specific processing environment.

Industry context

Poultry Process Workers are primarily employed in the poultry processing industry (ANZSIC 4121 - Poultry Processing), which includes businesses engaged in slaughtering poultry and processing poultry meat. Some workers may find employment in other meat processing facilities (ANZSIC 1112 - Meat and Meat Product Manufacturing) that handle multiple protein types. Additional employment opportunities exist in supermarket operations with in-store processing (ANZSIC 3602 - Supermarket and Grocery Stores) and agricultural businesses with on-farm processing capabilities (ANZSIC 0171 - Poultry Farming). The Australian poultry processing industry operates under strict food safety regulations administered by state authorities and follows standards set by Food Standards Australia New Zealand.