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Work, Skills and Training in the Australian Red Meat Processing Sector. A National Vocational Education and Training Research and Evaluation Program Report
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Norton, Kent; Rafferty, Mike – National Centre for Vocational Education Research (NCVER), 2010
Work practices in the meat-processing industry have changed in recent years. The industry has moved away from workers dressing a whole carcass towards a chain-based system, with each worker performing a single task along a moving production line. The nature of the meat-processing workforce has also changed. It is no longer dominated by seasonal…
Descriptors: Agribusiness, Food Processing Occupations, On the Job Training, Supervision