MEAT­WORKER

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AMEAT worker can work in abat­toirs and meat pro­cess­ing fac­to­ries to pre­pare meat for sale. They can be in­volved in pack­ing, bon­ing and han­dling car­casses. En­try-level po­si­tions are avail­able and ca­reer pro­gres­sion to man­age­ment is of­fered by many em­ploy­ers. Cer­tifi­cate II to ad­vanced diploma of meat pro­cess­ing.

a year.

$25,000 to $40,000

Meat pro­cess­ing work­ers must work in re­frig­er­ated en­vi­ron­ments to keep the meat fresh. Even on the hottest days, tem­per­a­tures in bon­ing rooms av­er­age less than 10C and even colder in­side chillers. Meat work­ers of­ten are em­ployed in shifts with early starts, leav­ing af­ter­noons free.

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