A Meat inspector is a person who works to check if the food is safe and edible. They have a very important role in the food industry. They work to make sure that the meat that is used in home or restaurant meals is healthy and disease-free before eating. Meat inspectors inspect all meat products such as pork, beef, poultry and seafood to make sure they're prepared correctly and are safe to consume before they're packaged and sent to suppliers.
Within some communities, meat inspectors may have the title of food inspector when the company doesn't segregate meat into its own evaluation category. Meat inspector positions may be part of an organization's quality control or quality assurance departments. Meat inspectors work in industrial settings like slaughterhouses and processing plants. They wear safety equipment like hooded jumpsuits, gloves, shoe covers, masks and goggles because they contact food waste or potentially unsafe products. Meat inspectors may work in extreme weather conditions, spend a majority of their day standing or walking and may travel among facilities to conduct inspections.
 Skill Level: |
2 |
| Alternative Tittle: |
Meat Hygiene Inspector |
| Migration Strategy: |
CSOL |
| ANZSCO Code: |
311312 |
Most professions in this unit group have a level of skill proportional to the qualifications and experience outlined below.
In Australia:
AQF Associate Degree, Advanced Diploma or Diploma ANZSCO Skill Level 2
In New Zealand:
NZ Register Diploma ANZSCO Skill Level 2
A minimum of three years of relevant experience may substitute for the formal qualifications listed above. In some examples, relevant experience and/or on-the-job training may be required in addition to the formal qualification. Primary Products Inspectors usually have a background in Agriculture, Food Processing Technology or related fields. These studies focus on the process of farming, animal breeding and grazing, producing unprocessed plant and animal products.
Makes sure that commercial fishing regulations are obeyed
Inspects livestock before and after slaughter to check that they are fit for human consumption
Post: Meat Inspector
Average Age: 50.1
Post: Meat Inspector
Average Age: 45.4
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If you want to go to Australia and work as a Meat Inspector ANZSCO Code 311312 then you need to get a visa sponsorship from a valid Australian employer. A minimum of 1 year of relevant employment is needed. In addition to at least one year of highly relevant employment within the last five years before application. Whatever the different visa options may be, you have to satisfy several important requirements. Typically, you should be under 45 years old. You have to demonstrate at least "competent English" for example, IELTS 6.0 or an equivalent. It is required to have a proper skills assessment by the right authority. In the case of a Meat Inspector, the VETASSESS skill assessment is also needed to satisfy health and good character conditions as mentioned in Department of Home Affairs.
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We pride ourselves on offering one of the most comprehensive visa assessment service. In 2016, over 9000 individuals have completed our famous Australian skilled visa assessment form. It is still FREE; there is no obligations or hidden fees.
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