AP781451CRV - Federal Meat Industry (Processing) Award 2000
3.1 Act shall mean the Workplace Relations Act 1996, including the Regulations.
3.2 Commission shall mean the Australian Industrial Relations Commission.
3.3 Union shall mean the Australasian Meat Industry Employees Union (AMIEU).
3.4 Meat processing establishment shall include an abattoir, boning room or pre-packing operation but does not include a retail or country butcher shop, smallgoods factory or ham and bacon factory.
3.5 Continuous service
3.5.1 For the purposes of this award, a year of continuous service is unbroken by any of the following:
3.5.1(a) any annual leave or long service leave taken;
3.5.1(b) any interruption or ending of the employment by the employer if such interruption or ending is made with the intention of avoiding obligations under this award;
3.5.1(c) any absence from work of not more than fourteen working days in the year of employment on account of sickness or accident;
3.5.1(d) any absence on account of leave (other than paid leave) granted, imposed or agreed to by the employer;
3.5.1(e) any absence on any other account not involving termination of employment;
3.5.1(f) any parental leave taken.
3.5.2 In calculating a year of continuous service any absence of a kind mentioned in 3.5.1(a), 3.5.1(b) or 3.5.1(c) (less than fourteen days), will be counted as part of the year of service but, in respect of absences of a kind mentioned in 3.5.1(c) (more than fourteen days) 3.5.1(d), 3.5.1(e) and 3.5.1(f), while they do not break continuity of service of an employee, they are not to be taken into account in calculating the period of service for any relevant award entitlement.
3.6 Ordinary hourly rate and overtime rates
For all purposes of this award, except where otherwise expressly provided:-
3.6.1 Ordinary hourly rate shall mean the award rate of pay per week prescribed in clause 14 - Classifications and rates of pay, for the classification of the employee, divided by 38;
3.6.2 Time and one half shall mean the ordinary hourly rate increased by 50 per cent; and
3.6.3 Double time shall mean the ordinary hourly rate increased by 100 per cent.
3.7 Definition of Slaughterer, Boner, Slicer and other key classifications
3.7.1 A trade’s qualified slaughterer is an employee who is competent to slaughter to completion all species of animal to approved standards and who has an accredited and relevant trade qualification.
3.7.2 A general butcher shall mean an employee who holds an accredited and relevant retail butchering trade qualification.
3.7.3 A carcass grader is an employee who determines the category or grades into which animal carcasses are allotted in accordance with approved specifications and who is appropriately accredited by the relevant authority.
3.7.4 A skin classer is an employee accredited to assess the categories or grades into which sheep skins are sorted in accordance with predetermined specifications.
3.7.5 A boner is an employee who is required to use a knife to remove meat from the bones, sides, quarters or other piece of a carcase in accordance with the employers specifications and to dispatch such meat, bones and trimmings to other employees and/or work areas for further processing as required by the employer.
3.7.6 A sawyer is an employee who breaks down a carcase, side, quarter or other piece using a saw, either for the pre-work-up for boning or in accordance with required specifications.
3.7.7 A Slaughterer Class 1 is an employee who performs the indicative tasks set out in classification 3.2 in Table B of Appendix A of this award.
3.7.8 A Slaughterer Class 2 is an employee who performs the indicative tasks set out in classification 3.7 in Table B of Appendix A of this award.
3.7.9 A Slaughterer Class 3 is an employee who performs the indicative tasks set out in classification 3.9 in Table B of Appendix A of this award.
3.7.10 A slicer is an employee who is required to use a knife to trim, including the removal of extraneous material, in accordance with the employer’s instructions and product specifications and to dispatch such product to other employees for further processing if required by the employer.
3.7.11 A trimmer is an employee who uses a knife to remove fat or other extraneous material or foreign matter from a carcase, side, quarter or piece prior to boning or in preparation for chilling prior to boning.
