2025 WAIRC 00585
Meat Industry (State) Award, 2003

1B. - MINIMUM ADULT WAGE

(1) No employee aged 21 or more shall be paid less than the minimum adult award wage unless otherwise provided by this clause.

(2) The minimum adult award wage for full-time employees aged 21 or more working under an award that provides for a 38-hour week is $953.00 per week.

The minimum adult award wage for full-time employees aged 21 or more working under awards that provide for other than a 38-hour week is calculated as follows: divide $953.00 by 38 and multiply by the number of ordinary hours prescribed for a full-time employee under the award.

The minimum adult award wage is payable from the beginning of the first pay period commencing on or after 1 July 2025.

(3) The minimum adult award wage is deemed to include all State Wage order adjustments from State Wage Case decisions.

(4) Unless otherwise provided in this clause adults aged 21 or more employed as casuals, part-time employees or piece workers or employees who are remunerated wholly on the basis of payment by results, shall not be paid less than pro rata the minimum adult award wage according to the hours worked.

(5) Employees under the age of 21 shall be paid no less than the wage determined by applying the percentage prescribed in the junior rates provision in this award (if applicable) to the minimum adult award wage, provided that no employee shall be paid less than any applicable minimum rate of pay prescribed by the Minimum Conditions of Employment Act 1993.

(6) The minimum adult award wage shall not apply to apprentices, employees engaged on traineeships or government approved work placement programs or employed under the Commonwealth Government Supported Wage System or to other categories of employees who by prescription are paid less than the minimum award rate, provided that no employee shall be paid less than any applicable minimum rate of pay prescribed by the Minimum Conditions of Employment Act 1993.

(7) Liberty to apply is reserved in relation to any special category of employees not included here or otherwise in relation to the application of the minimum adult award wage.

(8) Subject to this clause the minimum adult award wage shall –

(a) Apply to all work in ordinary hours.

(b) Apply to the calculation of overtime and all other penalty rates, superannuation, payments during any period of paid leave and for all purposes of this award.

(9) Minimum Adult Award Wage

The rates of pay in this award include the minimum weekly wage for employees aged 21 or more payable under the 2025 State Wage order. Any increase arising from the insertion of the minimum wage will be offset against any equivalent amount in rates of pay received by employees whose wages and conditions of employment are regulated by this award which are above the wage rates prescribed in the award. Such above award payments include wages payable pursuant to enterprise agreements, consent awards or award variations to give effect to enterprise agreements and over award arrangements. Absorption which is contrary to the terms of an agreement is not required.

Increases under previous State Wage Case Principles or under the current Statement of Principles, excepting those resulting from enterprise agreements, are not to be used to offset the minimum wage.

(10) Adult Apprentices

(a) Notwithstanding the provisions of this clause, the minimum adult apprentice wage for a full-time apprentice aged 21 years or more working under an award that provides for a 38-hour week is $791.30 per week.

(b) The minimum adult apprentice wage for a full-time apprentice aged 21 years or more working under an award that provides for other than a 38-hour week is calculated as follows: divide $791.30 by 38 and multiply by the number of ordinary hours prescribed for a full-time apprentice under the award.

(c) The minimum adult apprentice wage is payable from the beginning of the first pay period commencing on or after 1 July 2025.

(d) Adult apprentices aged 21 years or more employed on a part-time basis shall not be paid less than pro rata the minimum adult apprentice wage according to the hours worked.

(e) The rates paid in the paragraphs above to an apprentice 21 years of age or more are payable on superannuation and during any period of paid leave prescribed by this award.

(f) Where in this award an additional rate is expressed as a percentage, fraction or multiple of the ordinary rate of pay, it shall be calculated upon the rate prescribed in this award for the actual year of apprenticeship.




16. - CLASSIFICATIONS AND WAGE RATES

(1) The following shall be the minimum weekly rates of wages payable to employees under this award who, for the purpose of this clause, shall be graded pursuant to the definitions contained and described in each subclause hereunder.

Career Progression and Promotion:

(a) The skills required in the establishment are broadly grouped in levels are detailed below. Employees working under these classifications shall work in any or all range of jobs within a level to the extent of their training, skills and qualifications. This may involve an employee working in a number of sections or departments depending upon work requirements including to meet short-term operational requirements.

(c) An employee may at any time carry out such duties and use tools and equipment as may be directed by the employer provided that the employee has been properly trained in the use of such tools and equipment.

(d) Any direction given by the employer in accordance with any of the above shall be consistent with the employer's obligations under the Occupational Safety and Health Act 1984.

(b) Employees shall be employed to carry out such duties as may be directed by the employer from time to time subject to the limits of their skills, competence and training.

(2) Adult Wage Rates

Classification Group
Minimum Rate Per Week
Minimum Rate Per Hour
PW - LEVEL 1
$953.00
$25.08
PW - LEVEL 2
$953.00
$25.08
PW - LEVEL 3
$974.80
$25.65
PW - LEVEL 4
$1006.00
$26.47
PW - LEVEL 5 *
$1055.10
$27.77
PW - LEVEL 6
$1127.50
$29.67
* Key classification rate




(3) Skills and Classification Structure

(a)
PROCESS WORKER - LEVEL 1

An employee at this level shall undertake structured on and / or off the job training for a period of not more than 3 months. At this level an employee performs routine duties essentially of a manual nature and to the level of their training –

Skills / Duties -

*
Works under direct supervision.

*
Exercises minimal judgement.

*
Works to defined procedures.

*
May perform general cleaning duties.

*
Is undertaking on the job training that shall include basic hygiene requirements, health and safetyrequirements as well as basic safe working practices and basic industrial relations procedures, for aninitial period not exceeding three months.

Job Description -The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform –

1.
Labourer with less than 3 months service.



(b)
PROCESS WORKER - LEVEL 2

An employee at this level has received on and / or off the job training or has prior experience to allow the performance of work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 1 and to the level of their training –


Skills / Duties -In addition to the skills / duties required at Level 1, the following skills are required at this level –


*
Works under direct supervision but with responsibility for the quality of their work.

*
Operates basic machinery and equipment.

*
Exercises limited judgement.

*
Operates from a basic set of procedures and instructions.

*
Has an undertaking of and undertakes basic quality control / assurance procedures.


*
Operates flexibly between packing stations.


And may :


-
Have a basic understanding of quality control, meat handling and hygiene process and techniques
.


-
Possess some internally / external customer service skills.


-
Use a range of basic hand tools.


-
Is responsible for the quality of their work.


-
Operates hand trolleys and pallet trucks.


-
Works in a team environment.


-
Exercise basic keyboard skills.

Job Description -The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform -

1.
Carton room hand.

2.
Chiller room hand undergoing training.

3.
Cook assistant.

4.
Knife hand

5.
Labourer with more than 3 months service.

6.
Labourer with more than 3 months experience in the meat industry.

7.
Laundry employee.

8.
Meat loading and lumping.

9.
Packer / spotter undergoing training.

10.
Sastek operator undergoing training.

11.
Stock person

12.
Strapping / gluing machinery operator.

13.
Table hand

14.
Trimmer Whizz and Knife Operator not associated with a constant unit rate system.



(c)
PROCESS WORKER - LEVEL 3

An employee at this level has received on and / or off the job training or has prior experience to allow the performance of work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 2 and to the level of their training –


Skills / Duties -In addition to the skills / duties required at Level 2, the following skills are required at this level –

*
Exercise discretion within the scope of this level.

*
Use relevant tools and equipment.

*
Possess and utilise numeracy and literacy skills.

*
Have responsibility for the quality of their work subject to routine supervision.

*
Be able to work in a team environment.


And may :


-
Assist in the provision of on the job training to a limited degree.


-
Have a sound understanding of meat handling, processing and quality assurance requirements and procedures.



-
Have a knowledge of and perform to customer specification requirements.


-
Possess good knife skills and utilise them where applicable.


-
Perform routine maintenance on equipment.


-
Receive on / off the job training.


-
Exercise intermediate keyboard skills.

Job Description -The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform –

1.
By-products operator competent on one machine.

2.
Clerk employed on a constant unit rate system.

3.
Driver of Vehicle 1.25 to 4.50 tonne.

4.
Fork lift driver up to and including 5 tonne lifting capacity.

5.
Meat slicer operator.

6.
Mixing machine / blender.

7.
Offal room / running casing.

8.
Packer / spotter (all tasks in boning room or slaughter floor, excluding operation of vacuum packing machinery)

9.
Pickle - pumper.

10.
Sastek operator using basic keyboard skills.

11.
Skinning.

12.
Stockperson / receiver.

13.
Store duties.

14.
Team Leader or Leading Hand for Level 1 and 2 positions.

15.
Trimmer (all tasks).

16.
Trimmer Whizzard and knife operator not associated with a constant unit rate system.



And the inclusion of :


-
Boner (undergoing training).


-
Leaner.


-
Packer (knowledge of all packs, all species and able to rotate to every work station).


-
Packer / spotter (knowledge of all packs, all species and able to rotate to every work station).


-
Sastek operator with Ausmeat accreditation with all species.


-
Slaughter floor and Boning room and operate and grade cryo-vac.


-
Slaughter person (undergoing training).


-
Slicer (undergoing training).


-
Vacuum packing grader.




(d)
PROCESS WORKER - LEVEL 4

An employee at this level has received on and / or off the job training or has prior experience to allow the performance of work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 3 and to the level of their training –

Skills / Duties -In addition to the skills / duties required at Level 3, the following skills are required at this level –

*
Exercise discretion

*
Have a sound working knowledge of quality assurance, customer specification and Ausmeat and AQIS requirements.


*
Work under little supervision either individually or in a team environment.


And may :


-
Assist in the provision of on the job training to a limited degree.


-
Perform basic maintenance and operate all relevant equipment.


-
Have and utilise numeracy and literacy skills.


-
Have First Aid training.


-
Receive on or off the job training.


-
Exercise advance keyboard skills.

Job Description -The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform –

1.
Boner (not able to perform all cuts on a single species and rotate to all stations).

2.
By-products operator competent on two machines.

3.
Clerk employed on a constant unit rate system.

4.
Curer.

5.
Driver of Vehicle 4.50 to 13.90 tonne.

6.
Dry / smoking hams.

7.
Packer (knowledge of all packs, all species, and able to rotate to every work station).

8.
Quality Assurance monitor undergoing training.

9.
Sastek operator (Grader).

10.
Slaughter floor assistant.

11.
Slaughter floor and Boning room vacuum packaging grader.

12.
Slaughter person (not able to perform all cuts on a single species and rotate to all stations).

13.
Slicer (not able to perform all cuts on a single species and rotate to all stations).

14.
Team Leader or Leading Hand for Level 2 and 3 positions.



(e)
PROCESS WORKER - LEVEL 5

An employee at this level has received on and / or off the job training which may include the attainment of a relevant trade qualification or has prior experience to allow the performance of work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 4 and to the level of their training –

Skills / Duties -In addition to the skills / duties required at Level 4, the following skills are required at this level –

*
Be responsible for assessing the quality of their own and others work.

*
Work under little or no supervision

*
Assist in the provision of on the job training to a limited degree.

*
Possess a detailed knowledge of quality assurance, Ausmeat and AQIS and customer specifications.

*
Possess and utilise numeracy and literacy skills.

*
Have completed an apprenticeship or equivalent.

*
Co-ordinate work in a team environment.


And may :


-
Possess and utilises superior knife skills.


-
Be able to perform all tasks.


-
Have achieved a certificate AQF Level 3.

Job Description -The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform –

1.
Boner (at this level must be willing and able to perform all cuts required on a single species and rotate between all tasks).


2.
By-products operator competent on all machinery with full working knowledge of start and stop sequence
.

3.
Packer / spotter (knowledge of all packs, all species, able to rotate to every work station, Slaughter floor and Boning room and operate and grade vac packing).


4.
Quality Assurance Officer (Ausmeat accreditation).

5.
Sastek Operator (Grader).

6.
Slaughter person (at this level must be willing and able to perform all cuts required on a single species and rotate between all tasks).

7.
Slicer (at this level must be willing and able to perform all cuts required on a single species and rotate between all tasks).


8.
Smallgoods maker.

9.
Team Leader or Leading Hand for position up to Level 4.

10.
Trades person Butcher.


(f)
PROCESS WORKER - LEVEL 6

An employee at this level has received on and / or off the job training so as to enable the employee to perform work within the scope of this level and holds an appropriate trade qualification. At this level an employee performs work above and beyond the skills of an employee at Level 5 and to the level of their training –

Skills / Duties -In addition to the skills / duties required at Level 5, the following skills are required at this level –

*
Train other employees

Job Description -The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform
-

1.
Boner (at this level must be willing and able to perform all cuts required on a single species and rotate between all tasks).


2.
Slicer (at this level must be willing and able to perform all cuts required on a single species and rotate between all tasks).


3.
Slaughter person (at this level must be willing and able to perform all cuts required on a single species and rotate between all tasks).


4
Team Leader or Leading Hand for position up to Level 5.

(4) Apprentices:

The rates of wages to be paid to apprentices shall be based on the following percentage to the key classification rate:

(a)
Four year term
%




First year
40

Second year
50

Third year
75

Fourth year
95



(b)
Three year term
%




First year
50

Second year
75

Third year
95


(5) Junior employees:

(a)
Other than drivers of motor vehicles, the minimum weekly wage rates for juniors shall be based on the following percentage of the total adult wage applicable to the classification in which they are employed:


%




Under 18 years of age
60

18 to 19 years of age
70

19 to 20 years of age
80

20 to 21 years of age
90


(b)
The minimum weekly wage rates for junior employees employed as drivers of motor vehicles shall be based on the following percentage of the total adult wage for the capacity of the vehicle being driven:


%




Under 19 years of age
70

19 to 20 years of age
80

20 and over years of age
100


(6) Subject to the provisions of this clause an employer may, at the election of the employer, renumerate employees under an incentive or bonus payment system as an alternative in lieu of or in addition to the time work payment system prescribed in this award.

17. - WORK OF EMPLOYEES IN BONING ROOMS

(1) (a) "Boner" - a boner's work shall be the boning out whole carcasses of beef, veal, mutton, lamb, pork, goats and / or piecemeats in any of those categories. The foreperson shall direct the boning method required, that is, straight or specified boning and s/ or piecemeat boning.

(i) Straight boning shall mean any type of boning on benches or rails other than specified or piecemeat boning.

(ii) Specified or piecemeats boning shall mean the type of cut that the employer or foreperson directs the boner to carry out.

(b) The duties of a slicer shall be the removal of sinews, serous membrane, lymph glands, excessive fat, dirt, foreign material, skinning out and slicing to size (including cubing), removal of any portion of parts, and placing (but not packing) into cartons or boxes as required.

Provided that the task of cubing shall not be required of an employee engaged in the classification of slicer employed on a constant unit system of operation and remuneration except by agreement between the union and the employees concerned and the approval of the Commission.

(c) The duties of a pre-trimmer shall be the removal of seeds, burrs, hair, hide or wool pieces, contamination or other foreign materials.

(d) The duties of a spotter / packer shall be to inspect meat, before packing, for quality and / or specification and may include the removal of hair, dirt or pieces of sinew with a knife, shears or scissors (but not including trimming or slicing) and the wrapping of meat when required and packing it in cartons or boxes.

(2) (a) Boning Equivalents - For the purpose of computing the daily constant unit rate the following equivalents shall apply:

(i) Beef :

· One side shall equal two quarters of beef.
· One hindquarter shall equal one quarter of beef.
· One forequarter shall equal one quarter of beef.
· One forequarter or hindquarter from a body weighing over 318 kilograms shall equal one and one half quarters of beef.
· Five briskets shall equal one quarter of beef.
· Seven briskets with shin shall equal two quarters of beef.
· Three rumps and loins shall equal two quarters of beef.
· Fifteen shins shall equal one quarter of beef.
· Two necks and blades shall equal one quarter of beef.
· Two ribs and two briskets shall equal one quarter of beef.
· Three crops shall equal two quarters of beef.
· Three shoulders shall equal two quarters of beef.
· Three chucks and blades shall equal two quarters of beef.
· Five butts shall equal two quarters of beef.
· Five briskets with shin and portion of clod bone attached shall equal
· Two quarters of beef.
· Three loins shall equal one quarter of beef.
· Bulls and genuine stags weighing:

under 136 kilograms shall equal one carcass of beef

136 kilograms to 272 kilograms shall equal 1.5 carcasses of beef

272.6 kilograms and over shall equal two carcasses of beef.

A "genuine stag" means a fully grown animal that exhibits characteristics of a bull including a definite neck crest. Any dispute arising from this definition shall be determined by a meat inspector.

(ii) Sheep and Goats:

· One carcass under 29 kilograms or one trunk with chump or portion of chump attached shall equal one carcass.
· One carcass or one trunk with chump or portion of chump attached over 29 kilograms and under 41 kilograms shall equal one and one-half carcasses.
· One carcass 41 kilograms or over shall equal two carcasses.
· One ram lamb 16.3 kilograms and over shall equal one and a half carcasses.
· One ram or genuine stag shall equal two carcasses.
· One billy goat 18 kilograms and over shall equal two carcasses.
· Trunks:

On bench or table - four trunks shall equal three carcasses.

From a carcass on rail or chain - one trunk shall equal one carcass.

· Four pairs of legs shall equal one carcass.
· Three pairs of loins shall equal one carcass.
· Two pairs of hindquarters shall equal one carcass.
· Two pairs of forequarters shall equal one carcass.
· When carcasses are boned out, ribbed or birdcaged, each such carcass shall equal one and one-quarter carcasses.

(iii) Vealers:

· One calf of and less than 27 kilograms or trunk with chump or portion of chump attached shall equal one carcass.
· One calf or one trunk with chump or portion of chump attached over
· 27 kilograms and less than 54 kilograms shall equal one and a half carcasses.
· One calf of and over 54 kilograms and under 90 kilograms shall equal three carcasses.
· Three pairs of loins shall equal one carcass.
· Four trunks shall equal three carcasses.
· Four pairs of legs shall equal one carcass.
· Two pairs of hindquarters shall equal one carcass.
· Two pairs of forequarters shall equal one carcass.

Liberty is reserved to the applicant to apply to vary any of the provisions of this subparagraph.

(iv) Pigs:

Liberty is reserved to the parties to apply to vary this paragraph to provide equivalents for the purpose of computing the daily constant unit rate for the boning of pigs.

(b) Liberty to apply to vary this subclause is reserved to the parties in the event of the

introduction of new methods of boning.

(3) (a) Slicing Equivalents - For the purpose of computing the daily constant unit rate the following equivalents shall apply:

(i) Beef:

· One side shall equal two quarters of beef.
· One hindquarter shall equal one quarter of beef.
· One forequarter shall equal one quarter of beef.
· One forequarter or hindquarter from a body weighing over 318 kilograms shall equal one and one-half quarters.
· Five briskets shall equal one quarter of beef.
· Seven briskets with shin shall equal two quarters of beef.
· Three rumps and loins shall equal two quarters of beef.
· Fifteen shins shall equal one quarter of beef.
· Two necks and blades shall equal one quarter of beef.
· Two ribs and two briskets shall equal one quarter of beef.
· Three crops shall equal two quarters of beef.
· Three shoulders shall equal two quarters of beef.
· Three chucks and blades shall equal two quarters of beef.
· Five butts shall equal two quarters of beef.
· Five briskets with shin and portion of clod bones attached shall equal two quarters of beef.
· * Three loins shall equal one quarter of beef.
· * Bulls and genuine stag weighing under 182 kilograms shall equal one carcass of beef
· 182 kilograms but less than 363 kilograms shall equal 1.5 carcasses
· of beef
· 363 kilograms and over shall equal two carcasses of beef.

A Meat Inspector shall determine any dispute arising from this definition.

(ii) Sheep and Goats:

· One carcass under 29 kilograms or one trunk with chump or portion of chump attached shall equal one carcass.
· One carcass or one trunk with chump or portion of chump attached of and over 29 kilograms but under 41 kilograms shall equal one and one-half carcasses.
· One carcass 41 kilograms or over shall equal two carcasses.
· One ram lamb 16.3 kilograms and over shall equal one and a half carcasses.
· One ram or genuine stag shall equal two carcasses.
· One billy goat 18 kilograms and over shall equal two carcasses.
· Four trunks shall equal three carcasses.
· Four pairs of legs shall equal one carcass.
· Three pairs of loins shall equal one carcass.
· Two pairs of hindquarters shall equal one carcass.
· Two pairs of forequarters shall equal one carcass.

(iii) Vealers:

· One calf of and less than 27 kilograms or trunk with chump or portion of chump attached shall equal one carcass.
· One calf or one trunk with chump or portion of chump attached over
· 27 kilograms and less than 54 kilograms shall equal one and a half
· carcasses.
· One calf of and over 54 kilograms and under 90 kilograms shall equal
· three carcasses.
· Three pairs of loins shall equal one carcass.
· Four trunks shall equal three carcasses.
· Four pairs of legs shall equal one carcass.
· Two pairs of hindquarters shall equal one carcass.
· Two pairs of forequarters shall equal one carcass.
·
Liberty is reserved to the applicant to apply to vary any of the provisions of this subparagraph.

(iv) Pigs:

Liberty is reserved to the parties to apply to vary this paragraph to provide equivalents for the purpose of computing daily constant unit rates for the slicing of pigs.

(4) The ratio of slicers to boners employed on a full-time basis shall be one slicer to each boner except where otherwise agreed upon in writing between an employer and the union of employees.

(5) Notwithstanding the provisions of subclause (4) of this clause, in any establishment which operates an on-rail (mechanical) quarter boning system, the ratios of slicers to boners may be fixed by agreement between the employer and the union of employees and in the event of a disagreement it shall be referred to the Commission for determination.

(6) Constant unit rate employees who are kept waiting, for stock or by any interruption of work not caused by the employees employed on a constant unit rate system of operation, in excess of the aggregate of 15 minutes in any day, shall be paid at time rates until the stock arrives or work resumes.

(7) Subject to the breakdown provisions of clause 8 (1)(h). - Contract of Employment of this award, on any day that the minimum daily production is not processed, a constant unit rate employee shall be paid one fifth of their classification rate of wage.

(8) (a) When the minimum daily production requirements or the equivalents thereof are exceeded an employee employed on a constant unit rate system of operation shall be paid the relevant constant unit rate for each such excess carcass or equivalent thereof processed, provided that when such excess to the minimum daily production requirements or equivalent is processed outside of the ordinary working hours Monday to Friday (both inclusive), an employee engaged on a constant unit rate system of operation shall not receive overtime rates of payment.

(b) When an employee employed on a constant unit rate system of operation is required to work on a Saturday, Sunday or holiday, he or she shall be paid the relevant constant unit rate prescribed in subclause (10) and subclause (11) of this clause for each carcass or equivalent thereof processed.

(9) For the purpose of computing the level of production required to achieve the minimum daily production and additional payments prescribed in this clause, shall apply as follows:

(a) Sheep, lamb or goats (domestic) shall equal 74 units

(b) Sheep, lamb or goats (export) shall equal 70 units

(c) Beef or calves (all establishments) shall equal 13 units

(10) Boning Rates -


(a)
Monday to Friday (both inclusive):

Constant Unit Rate
Minimum Daily Rate(All Establishments)
Species
Domestic Establishments
Export Establishments
PW - LEVEL 4
PW - LEVEL 5
PW - LEVEL 6






Cattle / Calf
$10.61
$10.61
$201.18
$211.03
$225.50
Goats
$1.60
$1.70
$201.18
$211.03
$225.50
Sheep / Lamb
$1.60
$1.70
$201.18
$211.03
$225.50








(b)
Saturday:

Constant Unit Rate
Minimum Hourly Rate(All Establishments)
Species
Domestic Establishments
Export Establishments
PW - LEVEL 4
PW - LEVEL 5
PW - LEVEL 6



<2 hrs
>2 hrs
<2 hrs
>2 hrs
<2 hrs
>2 hrs
Cattle / Calf
$17.06
$17.06
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Goats
$2.65
$2.80
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Sheep / Lamb
$2.65
$2.80
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34






(c)
Sunday:

Constant UnitRate
Minimum HourlyRate(All Establishments)
Species
Domestic Establishments
Export Establishments
PW - LEVEL 4
PW - LEVEL 5
PW - LEVEL 6






Cattle / Calf
$18.26
$18.26
$52.94
$55.54
$59.34
Goats
$2.85
$3.00
$52.94
$55.54
$59.34
Sheep / Lamb
$2.85
$3.00
$52.94
$55.54
$59.34


(d)
Public Holiday:

Constant Unit Rate
Minimum Daily Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - Level 4
PW - Level 5
PW - Level 6






Cattle / Calf
$22.83
$22.83
$66.18
$69.43
$74.18
Goats
$3.55
$3.75
$66.18
$69.43
$74.18
Sheep / Lamb
$3.55
$3.75
$66.18
$69.43
$74.18

(11) Slicing Rates -


(a)
Monday to Friday (both inclusive):

Constant Unit Rate
Minimum Daily Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - Level 4
PW - Level 5
PW - Level 6






Cattle / Calf
$9.98
$9.98
$201.18
$211.03
$225.50
Goats
$1.50
$1.60
$201.18
$211.03
$225.50
Sheep / Lamb
$1.50
$1.60
$201.18
$211.03
$225.50


(b)
Saturday:

Constant Unit Rate
Minimum Hourly Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - Level 4
PW - Level 5
PW - Level 6



< 2 hrs
> 2 hrs
< 2 hrs
> 2 hrs
< 2 hrs
> 2 hrs
Cattle / Calf
$15.90
$15.90
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Goats
$2.50
$2.65
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Sheep / Lamb
$2.50
$2.65
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34





(c)
Sunday:

Constant Unit Rate
Minimum Hourly Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - Level 4
PW - Level 5
PW - Level 6






Cattle / Calf
$17.02
$17.02
$52.94
$55.54
$59.34
Goats
$2.70.
$2.85
$52.94
$55.54
$59.34
Sheep / Lamb
$2.70
$2.85
$52.94
$55.54
$59.34





(d)
Public Holiday:

Constant Unit Rate
Minimum Daily Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - Level 4
PW - Level 5
PW - Level 6






Cattle / Calf
$21.27
$21.27
$66.18
$69.43
$74.18
Goats
$3.35
$3.55
$66.18
$69.43
$74.18
Sheep / Lamb
$3.35
$3.55
$66.18
$69.43
$74.18

(12) Additional Allowances (other than for Boners and Slicers) -

(a) In any boning room where boners and / or slicers are employed and paid on a constant unit rate system of operation or on time work, employees engaged in any of the callings specified in paragraph (c) of this subclause, shall be paid an allowance per day in accordance with the provisions of paragraph (d) of this subclause for each quarter or carcass or equivalent thereof, (except bulls and genuine stags, ram lambs, rams and genuine stags and birdcaging) processed by boners in excess of the minimum daily production requirement prescribed for boners in subclause (2) of this clause (and in the case of beef the minimum daily production requirement to be applied for the purposes of this subclause shall be that prescribed for table or fixed hook boning) in addition to the rates of wages to which they are entitled pursuant to clause 16. - Classifications and Wage Rates of this award.

(b) For the purpose of computing the level of production required to achieve the minimum daily production prescribed in this subclause, the following shall apply:

(i) Sheep, lamb or goats (domestic) shall equal 74 units

(ii) Sheep, lamb or goats (export) shall equal 70 units

(iii) Beef or calves (all establishments) shall equal 13 units

(c) An employee to whom this subclause applies shall receive an additional allowance of $3.00 per day.

(d) The additional allowances referred to in this subclause shall apply to those process workers employed in the boning room from the point where the carcasses enter this room to the chillers door.

(e) Liberty is reserved to the parties to this award to apply to vary the allowances described in paragraph (c) of this subclause every twelve months in accordance with the annual percentage change in the Consumer Price Index (All Groups) Australian Bureau of Statistics Catalogue No. 6401.0 for Perth.

(f) The provisions of this subclause shall not affect the right of the employer to require any employee entitled to the payment of the additional allowances prescribed herein to work the ordinary hours of work as prescribed by clause 25. - Hours and Rosters of this award, or the obligation of the employees to work as so required by the employer.

(13) The provisions of this clause shall not apply to employees employed by employers respondents to this award in the industry of receiving, yarding, killing and dressing or preparation of pigs and the preparation and manufacture of smallgoods and bacon therefrom for sale by retail, auction, wholesale or processing for export and who, prior to the issuance of this award, were subject to the provisions of the "Meat Industry (Bacon Curing and Smallgoods Manufacturing)" Award No. 5 of 1974 as varied.

(14) Liberty is reserved to the union to apply to vary the provisions of this clause to provide for constant unit rates and equivalents for boners and / or slicers processing carcasses for the pet food industry.

(15) The parties to this award shall review the constant unit rates values prescribed in this clause no later than 30 September of each year.



18. - WORK OF EMPLOYEES IN SLAUGHTERING SECTIONS

(1) Slaughter person shall mean an employee who, in killing and / or dressing livestock performs one or more of the following tasks:

(a) Cattle (On-Rail System):

* Knocking
* Shackling
* Hoisting
* Washing anus and pit
* Sticking (bleeding)
* Tying weasand
* Rodding or elastrating weasand
* Removing fore hocks
* Cheeking or skinning heads adjacent to rail
* Removing heads and placing on adjacent table, chain, or head washing cabinet
* Skinning first leg
* Removing udders, pizzles and testicles
* Removing first hind hock
* Changing over (first leg)
* Skinning second leg
* Removing second hind hock
* Changing over (second leg)
* Clearing butts
* Splitting hide to brisket
* Clearing rosettes
* Clearing necks
* Clearing briskets
* Flanking
* Siding
* Necking
* Rumping
* Backing off
* Skinning tail
* Removing tip of tail
* Operating downward or upward hide pullers and all tasks incidental thereto
* Jointing tail
* Dropping hide to conveyor or trolley
* Marking tail
* Dropping bung
* Tying bung
* Operating lowerator
* Marking and sawing briskets
* Opening up
* Fronting out (and removing kidneys and enuncleating kidneys if required)
* Removing offal and pluck and placing
* Removing skirt
* Splitting paddywhack
* Sawing down.

Note: -

(i) The foregoing duties may be varied or deleted by agreement between the employer and the union or in default of agreement by decision of the Commission.

(ii) The work of skinning bullocks heads shall only be performed by a member of the slaughtering team when the head skinning rail is adjacent to the head removal area and does not inconvenience the normal work of the team.

(iii) The task of removing and / or enuncleating kidneys may continue to be required of a slaughter person in establishments where it was so performed by a slaughter person prior to the 16th day of June 1983 and may be required of a slaughter person when it is incidental to "fronting out" in any other establishment by agreement between the employer and the union.

(b) Cattle and / or Calves (Solo, Bed or Cradle System):

* Knocking
* Tipping out of crush (box)
* Shackling
* Sticking (bleeding)
* Skinning heads and/or cheeking
* Removing heads and placing
* Lowering
* Pritching
* Removing feet (footing off)
* Skinning legs
* Freeing and tying weasand
* Grounding
* Backing down
* Necking off
* Jointing tail
* Skinning tail
* Dropping hide to trolley or chute
* Cutting or sawing brisket
* Cutting or sawing H-bone
* Opening up
* Placing rollers and tree
* Hoisting
* Removing udders, pizzles and testicles
* Dropping bung
* Tying bung
* Fronting out (and removing and/or enuncleating kidneys if required)
* Removing offal and pluck and placing
* Removing skirt
* Removing heart
* Splitting paddywhack
* Sawing down
* Hanging off.

Note:

The task of removing and / or enuncleating kidneys may continue to be required of a slaughter person in any establishment where it was so performed by a slaughter person prior to the 16th day of June, 1983 and may be required of a slaughter person when it is incidental to "fronting out" in any other establishment by agreement between the employer and the union.

(c) Sheep, Lambs or Goats

(On-Rail Mechanical Chain System):

* Catching (if no restraining race used)
* Stunning (on teams of 25 men or more)
* Sticking
* Shackling
* Skinning hind legs
* Papering hind legs
* Removing hind trotters
* Skinning fore legs
* Removing tongue
* Removing sweetbreads
* Cheeking
* Clearing and tying weasand
* Clearing and knifing brisket
* Splitting skin
* Removing front trotters
* Flanking
* Clearing tail and rectum gut
* Pelting off skins
* Scalping
* Removing heads
* Opening up
* Freeing, milking, cutting off and tying rectum and bladder
* Splitting or sawing briskets
* Removing paunch, runners and pluck and placing.

Note:

The above duties shall also apply on mutton chains operating in an establishment processing for local consumption and not for export excluding the tasks of papering hind legs and freeing, milking, cutting off and tying rectum and bladder.

(d) Sheep and / or Lambs (Solo-Hook and Bed System):

* Catching (scruffing)
* Sticking
* Skinning legs
* Skinning cheeks
* Removing trotters
* Removing sweetbreads
* Removing tongues
* Removing heads
* Punching briskets
* Clearing and tying weasands
* Inserting gambrel
* Hanging up
* Splitting skin
* Flanking
* Thumbing up
* Clearing tail, rectum gut and chump
* Pelting off and throwing to adjacent shute or receptacle
* Opening up
* Removing paunch, runners, offal and pluck and placing as required
* Splitting brisket
* Hanging off.

(e) Sheep and / or Lambs (Dead Rail System):

* Scruffing (catching)
* Sticking
* Shackling
* Pushing to legging rail
* Skinning hind legs
* Papering hind legs
* Placing long hook or bent gambrel and skid
* Removing hind trotters
* Inserting gambrel or removing long hook
* Pushing to spreader rail
* Inserting spreader and hanging
* Skinning fore legs
* Clearing brisket
* Clearing and tying weasand
* Removing sweatbreads
* Removing tongue
* Cheeking head
* Scalping head
* Removing head
* Removing spreader
* Removing fore trotters
* Pushing
* Clearing tail, rectum gut and chump
* Flanking
* Clearing shoulders
* Pelting off and throwing to adjacent shute or receptacle
* Opening up
* Dropping bung
* Removing paunch, runners, offal and pluck and placing
* Splitting brisket
* Pushing off.

(f) Pigs:

* Shooting or stunning
* Sticking
* Shackling
* Bleeding
* Handling into scald tank or de-hairing machine
* Hanging up
* Scraping
* Shaving and thoroughly cleaning (including washing)
* Removing toe nails
* Removing and/or cleaning ears
* Ham stringing
* Hanging up
* Dropping bung
* Opening up
* Fronting out
* Splitting brisket
* Removing offal and pluck and placing
* Washing
* Tucking up
* Hanging off.

(2) "Trimmer" - The work of a trimmer shall be the removal of sinews, excessive fat, dirt, hair, hide or wool pieces and foreign material, and the removal of any portion or parts of a carcass or offal as required and shall include the use of a saw and assisting with cleaning down operations on the completion of the day's work.

(3) Slaughtering Equivalents -

The following provisions shall apply to slaughter persons engaged in slaughtering establishments employing three or more slaughter persons on any day for the following species:

(a) Cattle and Calf Rates -

(i) Solo dressing - For the purpose of computing solo constant unit rates, calves shall count as cattle in the following ratio:

Up to 45 kilograms dressed weight 2.50:1

Over 45 kilograms and up to 67.7 kilograms dressed weight 1.50:1

Over 67.7 kilograms and up to 91 kilograms dressed weight 1.25:1

Over 91 kilograms dressed weight 1:1

(ii) Where, a slaughter person is required to skin a calf during the killing and dressing process, the ratio shall be 1:1 for all weights.

(iii) Where, a slaughter person is required to skin a calf carcass after it has been chilled, one calf shall equal one and one half bodies of beef.

Liberty is reserved to the applicant to apply to vary the provisions of this

paragraph and provisions of this paragraph and to seek to include a provision

for killing and dressing calves on a small stock chain.

(b) Sheep, Lamb and Goat Rates -

(i) Goats -

The ordinary rate to be paid for slaughtering billy goats shall be double the sheep and lamb rate.

(4) For the purpose of computing the level of production required to achieve the minimum daily production payments prescribed in this clause, the following shall apply:

(a) Sheep, lamb or goats (domestic) shall equal 74 units

(b) Sheep, lamb or goats (export) shall equal 70 units

(c) Beef or calves (all establishments) shall equal 13 units

(d) Pigs (all establishments) -

(i) De-hairing machine:

up to 91 kilograms shall equal 40 units

(ii) Hand dressed:

up to 36 kilograms shall equal 22 units

37 kilograms to 91 kilograms shall equal 16 units

over 91 kilograms shall equal 8 units

(iii) Chopper pigs shall equal 12.5 units

"Chopper pig" means a pig that has passed the maximum weight of a baconer and is processed by the removal of the skin not de-haired.

(5) Slaughtering Rates -



(a)
Monday to Friday (both inclusive):

Constant Unit Rate
Minimum Daily Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - Level 4
PW - Level 5
PW - Level 6






Cattle / Calf
$9.50
$9.50
$201.18
$211.03
$225.50
Goats
$1.60
$1.70
$201.18
$211.03
$225.50
Sheep / Lamb
$1.60
$1.70
$201.18
$211.03
$225.50
Pigs (de-hairing machine) Up to 91 kgs
$3.05
$3.05
$201.18
$211.03
$225.50
Pigs (hand dressed) Up to 36 kgs
$5.55
$5.55
$201.18
$211.03
$225.50
Pigs (hand dressed) 37 kgs to 91 kgs
$7.65
$7.65
$201.18
$211.03
$225.50
Pigs (hand dressed) 77 kgs to 91 kgs
$8.40
$8.40
$201.18
$211.03
$225.50
Pigs (hand dressed) Over 91 kgs
$13.10
$13.10
$201.18
$211.03
$225.50
Pigs (hand dressed on a beef dead-rail or mechanical chain) Over 91 kgs
$9.50
$9.50
$201.18
$211.03
$225.50




(b)
Saturday:

Constant Unit Rate
Minimum Hourly Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - Level 4
PW - Level 5
PW - Level 6



<2 hrs
>2 hrs
<2 hrs
>2 hrs
<2 hrs
>2 hrs
Cattle / Calf
$15.10
$15.10
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Goats
$2.65
$2.80
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Sheep / Lamb
$2.65
$2.80
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Pigs (de-hairing machine) Up to 91 kgs
$4.90
$4.90
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Pigs (hand dressed) Up to 36 kgs
$8.90
$8.90
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Pigs (hand dressed) 37 kgs to 91 kgs
$12.25
$12.25
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Pigs (hand dressed) 77 kgs to 91 kgs
$15.70
$15.70
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Pigs (hand dressed) Over 91 kgs
$24.50
$24.50
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34
Pigs (hand dressed on a beef dead-rail or mechanical chain) Over 91 kgs
$15.10
$15.10
$39.71
$52.94
$41.66
$55.54
$44.51
$59.34



(c)
Sunday:

Constant Unit Rate
Minimum Hourly Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - LEVEL 4
PW - LEVEL 5
PW - LEVEL 6






Cattle / Calf
$16.15
$16.15
$52.94
$55.54
$59.34
Goats
$2.85
$3.00
$52.94
$55.54
$59.34
Sheep / Lamb
$2.85
$3.00
$52.94
$55.54
$59.34
Pigs (de-hairing machine)
Up to 91 kgs
$5.25
$5.25
$52.94
$55.54
$59.34
Pigs (hand dressed) Up to 36 kgs
$9.55
$9.55
$52.94
$55.54
$59.34
Pigs (hand dressed) 37 kgs to 91 kgs
$13.10
$13.10
$52.94
$55.54
$59.34
Pigs (hand dressed) 77 kgs to 91 kgs
$16.80
$16.80
$52.94
$55.54
$59.34
Pigs (hand dressed) Over 91 kgs
$26.25
$26.25
$52.94
$55.54
$59.34
Pigs (hand dressed on a beef dead-rail or mechanical chain) Over 91 kgs
$16.15
$16.15
$52.94
$55.54
$59.34




(d)
Public Holiday:

Constant Unit Rate
Minimum Daily Rate (All Establishments)
Species
Domestic Establishments
Export Establishments
PW - LEVEL 4
PW - LEVEL 5
PW - LEVEL 6






Cattle / Calf
$20.20
$20.20
$66.18
$69.43
$74.18
Goats
$3.55
$3.75
$66.18
$69.43
$74.18
Sheep / Lamb
$3.55
$3.75
$66.18
$69.43
$74.18
Pigs (de-hairing machine) Up to 91 kgs
$6.55
$6.55
$66.18
$69.43
$74.18
Pigs (hand dressed) Up to 36 kgs
$11.90
$11.90
$66.18
$69.43
$74.18
Pigs (hand dressed) 37 kgs to 91 kgs
$16.40
$16.40
$66.18
$69.43
$74.18
Pigs (hand dressed) 77 kgs to 91 kgs
$21.00
$21.00
$66.18
$69.43
$74.18
Pigs (hand dressed) Over 91 kgs
$32.80
$32.80
$66.18
$69.43
$74.18
Pigs (hand dressed on a beef dead-rail or mechanical chain) Over 91 kgs
$20.20
$20.20
$66.18
$69.43
$74.18

(6) Penalty rates - Slaughter person.

(a) Bulls and genuine stags - 136 kilograms and over - double rate.

"Genuine stag" means a fully grown animal that exhibits characteristics of a bull including a definite neck crest.

(b) A ram or genuine stag, being an animal that has been castrated late or after maturity, which fully exhibits ram characteristics but not a wether that has been burdizzed, shall be paid for at double rates.

(c) (i) Full wool sheep or lambs, sheep over 28 kilograms chilled weight as shown on the scales shall be paid for at rate and a half.

A "full wool sheep" or "lamb" shall mean one with wool eight centimetres or more in length, measured between the shoulders.

(ii) The employer shall be deemed to have complied with this paragraph on any day upon which he pays an amount, to be divided equally amongst the whole of the team, agreed in writing with the union party to this award.

(iii) Ram lambs shall be paid for at rate and a half.

(d) (i) Pigs weighing over 91 kilograms de-hairing machine - double rates

(ii) Boars - except as provided in placitum (iii) of this paragraph - double rate.

(iii) Boars - Intensively Bred -

In excess of 50 kilograms but not more than 55 kilograms - rate and one quarter

In excess of 55 kilograms but not more than 65 kilograms - rate and one half

In excess of 65 kilograms - double rates.

(e) Additional Allowances (other than for Slaughter persons).

(i) This subclause shall apply to those employees engaged in classifications other than that of "slaughter person" and who work in conjunction or combination with slaughter person on the process of killing and dressing sheep, lambs, goats, cattle and / or calves, on the slaughter floor of an abattoir.

(ii) For the purpose of this paragraph, the process of killing and dressing sheep, lambs, goats, cattle and / or calves, relates solely to the tasks performed upon the animal or the carcass from the time it is washed in and / or fed up a race or scruffed and pushed to the chillers or weighed, branded and recorded or bagged before being pushed to the chillers as the case may be on a particular slaughter floor.

(iii) Subject to placitum (iv) of this paragraph in any abattoir in which three or more slaughter persons are employed and employees described in placitum (i) of this paragraph are employed, the following allowance shall be paid to such employees for the carcasses killed and dressed each day by slaughter person in excess of the minimum daily production requirement in addition to the rates of wages to which they are entitled pursuant to clause 16. - Classifications and Wage Rates of this award.

(iv) Notwithstanding the provisions of placitum (iii) of this paragraph, an employee to whom this subclause applies shall receive an additional allowance of $3.00 per day.

(v) Liberty is reserved to the parties to this award to apply to vary the allowances described in paragraph (c) of this subclause every twelve months in accordance with the annual percentage change in the Consumer Price Index (All Groups) Australian Bureau of Statistics Catalogue No. 6401.0 for Perth.

(vi) The provisions of this subclause shall not affect the right of the employer to require any employee entitled to the payment of the additional allowances prescribed herein to work the ordinary hours of work as prescribed by clause 25. - Hours and Rosters of this award, or the obligation of the employees to work as so required by the employer.

(vii) Any disagreements between an employer and their employees or the union of employees, parties to this award, over the application of this subclause, shall be referred to the Commission for determination.

(7) Excess Production and Penalty Rates

(a) The excess to the minimum daily production requirement and penalty rates shall be computed on the basis that the basic wage, plus the margin of the particular classification, equals a week's constant unit rate without penalties.

(b) (i) When the minimum daily production requirement is exceeded an employee employed on a constant unit rate system of operation shall be paid at the relevant constant unit rate for each such excess carcass, provided that when such excess production is worked outside of the ordinary working hours Monday to Friday (both inclusive), an employee engaged on a constant unit rate system shall not receive overtime rates of payment.

(ii) When an employee employed on a constant unit rate system of operation is required to work on a Saturday, Sunday or holiday, he or she shall be paid the relevant constant unit rate prescribed in subclause (5) of this clause for each carcass processed.

(8) Employees employed on a constant unit rate system of operation who are kept waiting for stock or any interruption of work not caused by the constant unit rate employee, in excess of the aggregate of fifteen minutes in any day, shall be paid at time rates until the stock arrives or the work resumes.

(9) Rover on Mutton Chain

On mutton chains consisting of 13 people or more who are members of the slaughtering team, the employer shall select one slaughter person to act as a rover who shall be paid the same earnings as the slaughtering team, but for whom no constant unit rate shall be claimed by the employer.

(10) Liberty is reserved to the parties to apply at any time to vary the provisions of this clause in respect of the application of a constant unit rates system of operation for the slaughtering of horses, mules and donkeys.

(11) The parties to this award shall review the constant unit rates values prescribed in this clause no later than 30 September of each year.



58. - CLASSIFICATIONS AND WAGE RATES

(1) The following shall be the minimum weekly rates of wages payable to employees under this award who, for the purpose of this clause, shall be graded pursuant to the definitions contained and described in each subclause hereunder.

Career Progression and Promotion:

(a) The skills required in the establishment are broadly grouped in levels are detailed below. Employees working under these classifications shall work in any or all range of jobs within a level to the extent of their training, skills and qualifications. This may involve an employee working in a number of sections or departments depending upon work requirements including to meet short-term operational requirements.

(b) Employees shall be employed to carry out such duties as may be directed by the employer from time to time subject to the limits of their skills, competence and training.

(c) An employee may at any time carry out such duties and use tools and equipment as may be directed by the employer provided that the employee has been properly trained in the use of such tools and equipment.

(d) Any direction given by the employer in accordance with any of the above shall be consistent with the employer's obligations under the Occupational Safety and Health Act 1984.

(2) Adult Wage Rates

Classification Group
Minimum Rate Per Week
Minimum Rate Per Hour
RW - LEVEL 1
$953.00
$25.08
RW - LEVEL 2
$953.00
$25.08
RW - LEVEL 3
$974.80
$25.65
RW - LEVEL 4
$1006.00
$26.47
RW - LEVEL 5 *
$1055.10
$27.77
RW - LEVEL 6
$1091.60
$28.73
* Key classification rate




(3) Skills and Classification Structure

(a)
RETAIL WORKER - LEVEL 1

An employee at this level shall undertake structured on and / or off the job training for a period of not more than 3 months. At this level an employee performs routine duties essentially of a manual nature and to the level of their training -

Skills / Duties -

*
Works under direct supervision.

*
Exercises minimal judgement.

*
Works to defined procedures.

*
May perform general labouring and cleaning duties.

*
Is undertaking on the job training that shall include basic hygiene requirements, health and safetyrequirements as well as basic safe working practices and basic industrial relations procedures, for aninitial period not exceeding three months.

Job Description - The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform -

1.
Labourer with less than 3 months service.



(b)
RETAIL WORKER - LEVEL 2

An employee at this level shall undertake structured on and / or off the job training for a period of not more than 3 months to enable the employee to perform work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 1 and to the level of their training -

Skills / Duties - In addition to the skills / duties required at Level 1, the following skills are required at this level -

*
Shall have less than twelve months experience in a retail establishment.

*
Performs routine duties, essentially of a manual nature.

*
Works under routine supervision either individually or in a team environment.

*
Exercises discretion within their level of skills and training.

*
Posses a greater knowledge of hygiene requirements and may also use a range of basic hand tools.


And may :

Job Description - The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform -

1.
Cleaner.

2.
Counter hand undergoing training.

3.
Wrapper / packer undergoing training



(c)
RETAIL WORKER - LEVEL 3

An employee at this level shall undertake structured on and / or off the job training so as to enable the employee to perform work within the scope of this level, or has prior experience to allow the performance of work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 2 and to the level of their training -

Skills / Duties - In addition to the skills / duties required at Level 2, the following skills are required at this level -

*
Shall have more than twelve months experience in a retail establishment.

*
Exercise discretion within the scope of this level.

*
Possess and utilise numeracy and literacy skills.

*
Have responsibility for the quality of their work subject to routine supervision.

*
Possess limited customer service skills.

*
Have a sound understanding of hygiene requirements.

*
Is receiving training to develop skills in wrapping, weighing, packing, sealing, labelling and slicing.

*
Is receiving training on basic packaging machinery/equipment.

Job Description - The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform -




(d)
RETAIL WORKER - LEVEL 4

An employee at this level shall undertake structured on and / or off the job training so as to enable the employee to perform work within the scope of this level, or has prior experience to allow the performance of work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 3 and to the level of their training -

Skills / Duties - In addition to the skills / duties required at Level 3, the following skills are required at this level -

*
Exercise discretion within the scope of this level.

*
Possess and utilise numeracy and literacy skills.

*
Have responsibility for the quality of their work.

*
Possess effective interpersonal skills in providing advice to customers.

*
Have a sound understanding of hygiene requirements.

*
Have skills in wrapping, weighing, packing, sealing, labelling and slicing.

*
Can competently operate relevant packing machinery/equipment.

*
Has a superior knowledge of hygiene requirements.

*
Has a sound knowledge of customer enquiries by explaining product feature/benefits and cooking information.


Job Description - The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform -

1.
Wrapper / packer with customer service skills.

2.
Skilled counterhand.



(e)
RETAIL WORKER - LEVEL 5

An employee at this level shall undertake structured on and / or off the job training so as to enable the employee to perform work within the scope of this level, which may include the attainment of a relevant trade qualification or has prior experience to allow the performance of work within the scope of this level. At this level an employee performs work above and beyond the skills of an employee at Level 4 and to the level of their training -

Skills / Duties - In addition to the skills / duties required at Level 4, the following skills are required at this level -

*
Shall be responsible for assessing the quality of their own and others work.

*
Works under little supervision.

*
Assists in the provision of on the job training to a limited degree.

*
Have a detailed knowledge of quality assurance and customer specifications.

*
Possess and utilise numeracy and literacy skills.

*
Completed an apprenticeship of equivalent.

*
Possess and utilise superior knife skills.

Job Description - The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform -

1.
Trades person Butcher.


(f)
RETAIL WORKER - LEVEL 6

An employee at this level shall undertake structured on and / or off the job training so as to enable the employee to perform work within the scope of this level and holds an appropriate trade qualification. At this level an employee performs work above and beyond the skills of an employee at Level 5 and to the level of their training -

Skills / Duties - In addition to the skills / duties required at Level 5, the following skills are required at this level -

*
Train other employees

*
Has obtained appropriate and relevant quality assurance accreditation and detailed knowledge of quality assurance and customer specification.


Job Description - The following indicative tasks are indicative of the tasks which an employee at this level may be required to perform -

1.
First shop person.

(4) Apprentices:

The rates of wages to be paid to apprentices shall be based on the following percentage to the key classification rate:

(a)
Four year term
%




First year
40

Second year
50

Third year
75

Fourth year
95



(b)
Three year term
%




First year
50

Second year
75

Third year
95


(5) Junior employees:

(a)
Other than drivers of motor vehicles, the minimum weekly wage rates for juniors shall be based on the following percentage of the total adult wage applicable to the classification in which they are employed:


%




Under 18 years of age
60

18 to 19 years of age
70

19 to 20 years of age
80

20 to 21 years of age
90

(b)
The minimum weekly wage rates for junior employees employed as drivers of motor vehiclesshall be based on the following percentage of the total adult wage for the capacity of the vehiclebeing driven:


%




Under 19 years of age
70

19 to 20 years of age
80

20 and over years of age
100