Meatworkers turn professional to keep Aussie beef on top

Meatworkers from some of Australia’s leading abattoirs are turning professional in a move to keep the industry at the forefront of food safety systems and ahead of the global competition.

Nineteen middle managers from abattoirs throughout southeast Queensland and northern New South Wales* were today awarded professional qualifications at a graduation ceremony at The University of Queensland’s (UQ) Gatton Campus.

The graduates received Diplomas of Meat Processing after completing a two-year study program at UQ Gatton that includes courses on food safety and quality assurance, workplace health and safety, cold chain management and staff development.

The work-based program, which workers undertake in addition to their full-time jobs, is an initiative of the Australian meat industry training council (MINTRAC) and UQ.

Program coordinator, UQ’s Denise Hart, said the program provided benefits to all parties by assisting workers to improve their skills and career prospects, which in turn assisted their employers to improve product quality and plant efficiency.

“This is an extremely competitive, multi-million dollar industry where food safety is paramount. Professional training is vitally important to keep the meat industry ahead of the global competition and ensure the integrity of individual plant’s and the collective industry’s food safety systems,” Ms Hart said.

“The proof is in the pudding. Some of the projects that our graduates have taken on as a result of their training have saved their plants many thousands of dollars.”

Mike Jackson, Chief Executive of Valley Beef and board member of the Australian Meat Processor Corporation, said the Australian meat industry welcomed its partnership with UQ and was committed to providing recognised and accredited training from entry level through to senior management.

“The industry established MINTRAC to improve our efficiency, quality and competitiveness. The best way to achieve that is by developing a highly skilled and productive workforce through a professional training program like the Diploma of Meat Processing,” Mr Jackson said.

* 2004 UQ Diploma in Meat Processing graduates include workers from AMH (Dinmore and Toowoomba plants), Australian Country Choice (Cannon Hill), John Dee (Warwick), Nippon Meats (Oakey), Northern Meat Cooperative (Casino), Teys Bros (Beenleigh and Biloela plants) and Valley Beef (Grantham).

For more information, contact Denise Hart on (07) 5460 1680 or 0417.771.327, or Brad Henderson, Marketing Coordinator, Faculty of NRAVS, on (07) 5460 1229 or 0409.265.587