Important: This page is an independent reference summary. Verify classification decisions against the official ABS source before using them for tax, licensing, immigration or compliance purposes.

Role overview

A Seafood Process Worker, as classified under ANZSCO code 831313, is a labourer who works in seafood processing facilities to prepare and package seafood products for market. This role is part of the broader Food Process Workers unit group and involves manual tasks on production lines. Workers handle various types of seafood, from fish to shellfish, performing duties that transform raw catch into consumer-ready products. The occupation is found in industries linked to fishing, aquaculture, and food manufacturing. This classification is maintained as a legacy structure within the Australian and New Zealand Standard Classification of Occupations (ANZSCO) and is still utilised for statistical reporting, migration assessments, and cross-referencing with international classification systems.

Key tasks in practice

While ANZSCO does not provide a formal task list for this precise occupation, the following tasks are representative of the role based on its classification within the Meat, Poultry and Seafood Process Workers unit group and its listed specialisations:

  • Shucking, opening, or shelling shellfish such as oysters, mussels, and abalone.
  • Filleting, scaling, gutting, and trimming fish by hand or using machinery.
  • Operating equipment for cooking, freezing, smoking, or canning seafood products.
  • Grading, weighing, and packing processed seafood according to quality standards.
  • Cleaning and maintaining work areas, equipment, and tools to meet hygiene regulations.
  • Following health, safety, and food safety protocols specific to seafood processing environments.

Skill level explanation

This occupation is classified at ANZSCO Skill Level 5. This is the lowest skill level in the classification, indicating that most roles in this category require a level of skill commensurate with:

  • Short-term on-the-job training of up to a few weeks. Some workplaces may offer additional certification in food safety handling.
  • No formal educational qualifications are typically required as a prerequisite for entry.

In practical terms, this means employers generally provide all necessary training for the specific tasks and machinery used in their facility. The skill level is a statistical classification and may not reflect the precise experience or on-the-job skill required for every workplace.

Industry context

Seafood Process Workers are employed in industries classified under the Australian and New Zealand Standard Industrial Classification (ANZSIC) system. The related ANZSIC codes provided for this occupation are 1120 (Aquaculture), 3604 (Fishing), 4121 (Seafood Processing), and 1113 (Fruit and Tree Nut Growing). This indicates that employment is primarily within:

  • Specialised seafood processing plants (ANZSIC 4121).
  • Fishing operations that have on-board or on-shore processing (ANZSIC 3604).
  • Aquaculture farms that process their own produce (ANZSIC 1120).

These workers are typically employed in regional coastal areas close to major fishing ports or aquaculture hubs. The role is essential within Australia's food supply chain, contributing to the value-added processing of its seafood exports and domestic market supply.