5433 — Fishmongers and poultry dressers

What this occupation covers

Fishmongers and poultry dressers clean, cut and prepare fish and poultry for processing or sale.

Typical duties

scrubs, de-scales, heads, guts, washes and bones fish

cuts and slits fish for curing by hand or machine

Care for livestock prior to processing and through the slaughter stage

Handles through manual or mechanical means; the removal of feathers and internal organs, the extraction of edible offal, the removal of feet and head from poultry carcasses, trims, fillets, portions, trusses, dresses, weighs or prepares for packing

Handles through manual or mechanical means; the weighing, labelling, packing and stacking of finished product as required

Oversees quality assurance, food hygiene, product changeover, or other food production KPIs, and supervise others who are conducting tasks as required

Responsible for ensuring all slaughter and poultry processing equipment and plant goes through a gross debris clearance, power washed with water lances, food safety detergents application, rinsed with water, sanitiser application ensuring that it reaches the required food hygiene standards

Entry routes and qualifications

Academic qualifications are not normally required. Training is typically provided on-the-job.

Sponsorship information

Medium Skilled. Actual duties, sponsor, applicant, salary and any transitional or shortage-list conditions must be checked.

DBS assessment

No code-wide DBS assessment is assigned. Check actual duties, activities, workplace, frequency and jurisdiction. This code does not determine the level of check.

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