Work, skills and training in the Australian red meat processing sector
Work practices, skill use and the nature of the workforce in the Australian red-meat-processing sector have undergone significant change over the last few decades. This report shows that training in the meat-processing sector is now oriented towards on-the-job induction and the learning of single tasks rather than having a trade-based approach (industrial butcher). This has done nothing to prevent the high rates of labour turnover in the sector, but may play a role in helping workers who are entering or re-entering the paid labour force to move onto other areas of the labour market.
Authors: Norton, Kent; Rafferty, Mike
Published: Adelaide, South Australia, NCVER, 2010
Resource type: Report, paper or authored book
Physical description: 42 p.
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https://www.ncver.edu.au/publications/publications/all-publications/work,-skills-and-training-in-the-australian-red-meat-processing-sector
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