Seafood Process Workers
Overview
Snapshot
Summary
Seafood Process Workers scale, clean, fillet, cut, shell, grade and package fish and shellfish.
Specialisations: Abalone Sheller, Oyster Opener.
Formal qualifications are not usually required to work as a Seafood Process Worker. Some workers have a certificate I, II or III in seafood processing.
Tasks
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Sorts, inspects and grades seafood products for size and quality.
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Prepares seafood by skinning, trimming, washing, gilling, gutting, filleting, shucking, descaling, cooking, smoking, preserving and/or canning fish, shellfish and molluscs.
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Operates machines which slice, peel, skin and crumb seafood.
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Counts and packs prepared seafood for freezing.
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Packs frozen seafood blocks into cartons after freezing, in order to prepare stock for dispatch.
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Loads seafood products into trucks.
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Cleans and sanitises equipment and work areas.
Characteristics
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Vocational Education and Training (VET)
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Informal or on-the-job
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Practical
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Medium
Outlook
JSA produces employment projections to show where likely future job opportunities may be. Employment projections data are only produced for occupations at the broad four digit Australian and New Zealand Standard Classification of Occupations (ANZSCO) level. While data are not available for this occupation, projections data are available for the parent occupation, Meat, Poultry and Seafood Process Workers, under the outlook section.
Earnings and hours
Working arrangements
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Around 53% of people employed as Seafood Process Workers work full-time hours, in all their jobs combined. This is 13 percentage points below the all jobs average (66%).
Full-time workers work an average of 42 hours per week in their main job. This is similar to the all jobs average (44 hours per week).
Sources:Full-time share and full-time hours: ABS, 2016 Census, customised report. Compared to the all jobs average.
Industries
Main industries
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Seafood Process Workers work in industries like:
Source: Based on ABS Census 2016, Customised Report.
Regions
Employment across Australia
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Employment by State and Territory (% Share)
State | Seafood Process Workers | All Jobs Average |
---|---|---|
NSW | 16.2 | 31.6 |
VIC | 12.6 | 25.6 |
QLD | 20.8 | 20.0 |
SA | 13.5 | 7.0 |
WA | 10.2 | 10.8 |
TAS | 26.0 | 2.0 |
NT | 0.5 | 1.0 |
ACT | 0.2 | 1.9 |
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Around 60% of Seafood Process Workers live outside of capital cities, compared with the all jobs average of 38%.
Tasmania and South Australia have a large share of employment relative to their population size.
The regions with the largest share of workers are:
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian states, territories and regions, in this job compared to the all jobs average.
Worker profile
Age and gender
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The median age of Seafood Process Workers is 42 years. This is similar to the all jobs average of 40 years.
A large share of workers are aged 45 to 54 years.
Females make up 32% of the workforce. This is 16 percentage points below the all jobs average of 48%.
Source: Based on ABS Census 2016, Customised Report. Age profile and gender share compared to the all jobs average.
Age Profile (% Share)
Age Bracket | Seafood Process Workers | All Jobs Average |
---|---|---|
15-19 | 4.0 | 5.0 |
20-24 | 10.9 | 9.3 |
25-34 | 22.0 | 22.9 |
35-44 | 19.1 | 22.0 |
45-54 | 23.1 | 21.6 |
55-59 | 10.9 | 9.0 |
60-64 | 6.5 | 6.0 |
65 and Over | 3.4 | 4.2 |
Median Age | 42 | 40 |
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Employment Pathways
Education, training and experience
Formal qualifications are not usually required to work as a Seafood Process Worker. Some workers have a certificate I, II or III in seafood processing.
Visit
- My Skills to compare Vocational Education and Training (VET) courses, providers and student outcomes.
- AAPathways website to explore Australian Meat Processing and Seafood Industry VET training pathways.
Highest Level of Education (% Share)
Type of Qualification | Seafood Process Workers | All Jobs Average |
---|---|---|
Post Graduate/Graduate Diploma or Graduate Certificate | 1.1 | 10.1 |
Bachelor degree | 6.0 | 21.8 |
Advanced Diploma/Diploma | 3.5 | 11.6 |
Certificate III/IV | 14.4 | 21.1 |
Year 12 | 25.9 | 18.1 |
Year 11 | 9.8 | 4.8 |
Year 10 and below | 39.3 | 12.5 |
Source: ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
Skills and Knowledge
Employers look for Meat, Poultry and Seafood Process Workers who are reliable physically fit and have a good work ethic.
Skills
Skills can be improved through training or experience.
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37%
Critical thinkingThinking about the pros and cons of different ways to solve a problem.
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36%
MonitoringKeeping track of how well work is progressing so you can make changes or improvements.
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36%
SpeakingTalking to others.
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34%
Active listeningListening to others, not interrupting, and asking good questions.
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34%
Coordination with othersBeing adaptable and coordinating work with other people.
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34%
Time managementManaging your own and other peoples' time to get work done.
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32%
Social perceptivenessUnderstanding why people react the way they do.
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32%
InstructingTeaching people how to do something.
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32%
Serving othersLooking for ways to help people.
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30%
NegotiationBringing people together and trying to sort out their differences.
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30%
Operation monitoringWatching gauges, dials, or other indicators to make sure a machine is working properly.
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30%
Reading comprehensionReading work related information.
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29%
Judgment and decision makingFiguring out the pros and cons of different options and choosing the best one.
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29%
Management of personnel resourcesMotivating, developing, and directing people as they work, and choosing the best people for the job.
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29%
Operation and controlControlling equipment or systems.
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29%
Quality control analysisDoing tests and checking products, services, or processes to make sure they are working properly.
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29%
WritingWriting things for co-workers or customers.
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27%
PersuasionTalking people into changing their minds or their behaviour.
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27%
Learning strategiesFiguring out the best way to teach or learn something new.
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25%
Active learningBeing able to use what you have learnt to solve problems now and again in the future.
Knowledge
These are important topics, subjects or knowledge areas.
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61%
Production and processingRaw materials, production processes, quality control, costs, and ways of making and distributing goods.
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51%
Customer and personal serviceUnderstanding customer needs, providing good quality service, and measuring customer satisfaction.
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46%
Food productionPlanting, growing, and harvesting food (both plant and animal), including storage and handling.
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40%
MechanicalMachines and tools, including their designs, uses, repair, and maintenance.
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34%
MathematicsArithmetic, algebra, geometry, calculus, or statistics.
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34%
Education and trainingCurriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
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33%
ChemistryChemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.
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32%
Sales and marketingShowing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
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29%
Personnel and human resourcesRecruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
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28%
Administration and managementBusiness principles involved in strategic planning, leadership, and coordinating people and resources.
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28%
Engineering and technologyUse engineering, science and technology to design and produce goods and services.
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28%
BiologyPlant and animal organisms, their tissues, cells, functions, how they rely on and work with each other and the environment.
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27%
English languageEnglish language including the meaning and spelling of words, rules of composition, and grammar.
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27%
Building and constructionMaterials, and methods used to construct or repair houses, buildings, or other structures like highways and roads.
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21%
Economics and accountingEconomics and accounting, the financial markets, banking and checking and reporting of financial data.
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21%
PsychologyHuman behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
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21%
Law and governmentHow our laws and courts work. Government rules and regulations, and the political system.
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19%
ClericalWord processing, managing files and records, stenography and transcription, designing forms, and other office work.
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18%
TransportationMoving people or goods by air, rail, sea, or road.
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16%
Public safety and securityUse of equipment, rules and ideas to protect people, data, property, and institutions.
Abilities
Workers use these physical and mental abilities..
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39%
Oral expressionCommunicate by speaking.
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39%
Speech recognitionIdentify and understand the speech of another person.
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38%
Problem spottingNotice when something is wrong or is likely to go wrong, even if you can't solve the problem.
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38%
Arm-hand steadinessKeep your hand or arm steady.
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38%
CategorisingCome up with different ways of grouping things.
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38%
Oral comprehensionListen to and understand what people say.
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38%
Trunk strengthUse your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
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36%
Control precisionQuickly change the controls of a machine, car, truck or boat.
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36%
Deductive reasoningUse general rules to find answers or solve problems logically.
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36%
Finger dexterityPut together small parts with your fingers.
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36%
Near visionSee details that are up-close (within a few feet).
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36%
Sorting or orderingOrder or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
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34%
Manual dexterityQuickly move your hand to grasp, manipulate, or assemble objects.
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34%
Speech claritySpeak clearly so others can understand you.
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34%
Reaction timeQuickly move your hand, finger, or foot when a sound, light, picture or something else appears.
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34%
VisualizationImagine how something will look after it is moved around or changed.
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32%
Inductive reasoningUse lots of detailed information to come up with answers or make general rules.
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29%
Selective attentionPay attention to something without being distracted.
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27%
Multilimb coordinationUse your arms and/or legs at the same time while sitting, standing, or lying down.
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25%
Rate controlChange when and how fast you move based on how something else is moving.
Activities
These are kinds of activities workers regularly do in this job.
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86%
Handling and moving objectsUsing hands and arms in handling, installing, positioning, moving and manipulating objects.
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51%
Doing physically active workUse your arms, legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling objects.
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44%
Controlling equipment or machinesOperating machines or processes either directly or using controls (not including computers or vehicles).
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44%
Training and teaching othersUnderstanding the needs of others, developing training programs, and teaching or instructing.
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35%
Coaching and developing othersWorking out the needs of others and coaching, mentoring, or helping them to improve.
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35%
Monitoring people, processes and thingsChecking objects, actions, or events, and keeping an eye out for problems.
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33%
Building good relationshipsBuilding good working relationships and keeping them over time.
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31%
Checking for errors or defectsInspecting equipment, structures, or materials for errors, problems or defects.
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31%
Looking for changes over timeComparing objects, actions, or events. Looking for differences between them or changes over time.
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31%
Planning and prioritising workDeciding on goals and putting together a detailed plan to get the work done.
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30%
Making decisions and solving problemsUsing information to work out the best solution and solve problems.
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29%
Communicating within a teamGiving information to co-workers by telephone, in writing, or in person.
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29%
Assessing and evaluating thingsWorking out the value, importance, or quality of things, services or people.
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28%
Guiding and directing staffGuiding and directing staff, including setting and monitoring performance standards.
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27%
Checking compliance with standardsDeciding whether events or processes comply with laws, regulations, or standards.
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27%
Estimating amounts, costs and resourcesWorking out sizes, distances, amounts, time, costs, resources, or materials needed for a task.
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26%
Researching and investigatingLooking for, getting and understanding different kinds of information.
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22%
Coordinating the work of a teamGetting members of a group to work together to finish a task.
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18%
Giving expert adviceProviding guidance and expert advice to management or other groups.
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15%
Helping and caring for othersProviding personal assistance, medical attention, or emotional support.
Interests and demands
Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.
Interests
Interests are the style or type of work we prefer to do. All interest areas are shown below.
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100%
PracticalPractical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
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29%
AdministrativeFollowing set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
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19%
AnalyticalIdeas and thinking. Searching for facts and figuring out problems in your head.
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19%
EnterprisingStarting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
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14%
CreativeWorking with forms, designs and patterns. Often need self-expression and can be done without following rules.
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14%
HelpingWorking with people. Helping or providing service to others.
Values
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67%
SupportSupportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
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52%
RelationshipsServe and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
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31%
Working conditionsJob security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
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29%
AchievementResults oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
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29%
IndependenceWork alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
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24%
RecognitionAdvancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
Demands
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97%
Spend time standingSpend time standing at work.
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89%
Using your hands to handle, control, or feelSpend time using your hands to handle, control, or feel objects, tools or controls.
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87%
Wear common protective or safety equipmentWear equipment like safety shoes, glasses, gloves, hard hats or life jackets.
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86%
Physically close to peopleWork physically close to other people.
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79%
Contact with peopleHave contact with people by telephone, face-to-face, or any other way.
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76%
Indoors, heat controlledWork indoors with access to heating or cooling.
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74%
Face-to-face discussionsTalk with people face-to-face.
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74%
Responsible for outcomesTake responsibility for the results of other people's work.
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73%
Time pressureWork to strict deadlines.
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72%
Health and safety of othersTake responsibility for the health and safety of others.
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71%
Being exact or accurateBe very exact or highly accurate.
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71%
Very hot or cold temperaturesWork in very hot or cold temperatures.
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70%
Pace of work set by equipmentPace of work depends on the speed of equipment or machinery.
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69%
Making repetitive motionsSpend time making repetitive motions.
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69%
Dangerous equipmentWork near dangerous equipment like saws, machinery with open moving parts, or moving traffic.
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69%
TelephoneTalk on the telephone.
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67%
Loud or uncomfortable soundsBe exposed to noises and sounds that are distracting or uncomfortable.
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67%
TeamworkWork with people in a group or team.
-
64%
Unstructured workHave freedom to decide on tasks, priorities, and goals.
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63%
Repeating same tasksRepeat the same tasks or activities (e.g., key entry) over and over, without stopping.
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 51-3022.00 - Meat, Poultry, and Fish Cutters and Trimmers.
Links and downloads
Research and reports
The Skills Priority List provides a current labour market rating and a future demand rating for nearly 800 occupations nationally. Current labour market ratings are available for occupations at a state and territory level.
Downloads
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Occupation profiles data are available for download.
The Employment Projections are available for download.