Meat Industry Award 2010 - Business SA

Meat Industry Award 2010All meat industry streamsgut, tie rectum gut, trimming);Slaughterer (pigs) Class 3 (moving pigsfrom race to pen, shackling, pushing toscalding, dehairing, tow capping, droppingrectum, shaving, singeing, washing,trimming).Trimmer;Using knives for cleaning or preparingmeat immediately prior to packing;Use of non-licensed product handlingequipment;Basic operation of data processingequipment in or about storage works.Driver of motor vehicle not exceeding 6tonne carrying capacity;In tanning and other treatment/processingof hides or skins, the task of fleshing,buffing, fluffing, curtain coat operating,skating, shaving, glazing, spraying, handtipping, setting out, sammyingIn addition to the clerical and/or officetasks listed under Meat Industry Level 3 anemployee at this level performs tasks suchas more advanced word processing, typingand filing, generating simple documents,date entries, calculating functions,maintenance of records, operates more thanbasic telephone equipment and messagetaking.B.3.5 Meat Industry Level 5An employee at this level will be performing the following indicative tasks:Meat retail establishment streamMeat manufacturing establishmentstreamMeat processing establishmentstream46 MA000059Salesperson;Slaughterer (associated with a retailbutchers shop).Slaughterer;Tunnel boner.Slaughterer (calves and beef) Class 2(knocking; shackling (chaining andhoisting); pithing; tying weasands (inshackling area); cheeking; skinning heads;removing forefeet including skinning footand saving sinew; cleaning and droppingrectum gut and bungs; mark or strip tail;remove muzzle piece; remove fore shanks;cut aitch bone; mark and saw briskets;