Australian and New Zealand Standard Classification of Occupations 1.3

FOOD PROCESS WORKERS perform routine tasks in processing and manufacturing food and beverages.

Indicative Skill Level:

Most occupations in this minor group have a level of skill commensurate with the qualifications and experience outlined below.

In Australia:
AQF Certificate II or III, or at least one year of relevant experience (ANZSCO Skill Level 4); or
AQF Certificate I, or compulsory secondary education (ANZSCO Skill Level 5)

In New Zealand:
NZQF Level 2 or 3 qualification, or at least one year of relevant experience (ANZSCO Skill Level 4); or
NZQF Level 1 qualification, or compulsory secondary education (ANZSCO Skill Level 5)

In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. In the case of some Skill Level 5 occupations, a short period of on-the-job training may be required in addition to or instead of the formal qualification, or no formal qualification or on-the-job training may be required.

Tasks Include:

measuring, weighing and mixing ingredients and loading into food and beverage machines;
operating machines to process and produce food and beverage products;
cutting, trimming and dressing meat, poultry and seafood;
checking product quality before packaging;
packing finished product;
cleaning machines, storage tanks and floors, and maintaining infestation control programs.

Occupations in this minor group are classified into the following unit groups:

8311 Food and Drink Factory Workers
8312 Meat Boners and Slicers, and Slaughterers
8313 Meat, Poultry and Seafood Process Workers