AP781451CRV - Federal Meat Industry (Processing) Award 2000

APPENDIX A - MINIMUM RATES ADJUSTMENT PROCESS (MRA'S)

The wage rates contained in this award have been adjusted in accordance with the Minimum Rates Adjustment Principles of the Commission. This Appendix sets out the process and a guide for employers.

1. Clause 24 of the Federal Meat Industry (Processing) Award 1996 dealt with timework. Appendix 3 of the same award dealt with rates other than timework rates. Appendix 3 no longer applies in the award by decision of the Commission.

2. The Award now prescribes minimum timework wage rates only.

3. Previously, there were ten grades under the time-work provisions of the award. After the MRA process was completed, the number of levels of wage rates has been reduced from ten to six. These levels are found in 14.1, and a description of the skill based tasks for each particular level is set out in 14.2.

4. Having regard to the Minimum Rates Adjustment process, the weekly wage rates attached to each of the classifications has been amended.

5. Table A shows the timework amended levels. Table B shows a reduced number of classifications under the old Appendix 3 (now clause 14 - classifications) and the new levels attached to each classification.

6. Anomalies have been removed and a skill based award structure has been achieved.

7. These new minimum rates of pay apply are outlined in 14.3. During this transitional period employers will need to identify the previous classification from Tables A and B and the new levels attached to the classification.

TABLE A – PREVIOUS TIMEWORK CLASSIFICATIONS

	Divisions	Current Grade	Proposed Level
A	Abattoir
	Classification
1	Trade qualified Slaughterman as defined	10	6
2	Carcase Grader	8	5
3	Employees directly connected with slaughterfloor (a) Knocking etc (b) Making tallow, etc (c) Moving cattle, sheep etc up the race	4 3 2	4 4 2
4	Employees indirectly connected with slaughterfloor (a) Cleaning tripes by hand, etc (b) Making tallow, etc (c) Cleaning tripes by machine, etc	4 3 2	2 4 2
5	Skin Classer	7	5
6	Employee separating and/or handling offal at the eviscerating table	2	2

	Divisions	Current Grade	Proposed Level
7	Employee removing head meat	2	2
8	Employee bagging lambs	2	2
9	All other	1	2
B	Carters and Drivers
	Classification
1	Driver of motor vehicles – (a) Not exceeding 1.25 tonnes capacity (b) Exceeding 1.25 tonnes but not exceeding 3 tonnes capacity (c) Exceeding 3 tonnes but under 6 tonnes capacity (d) Refrigerated van	2 3 4 5	4 4 4 4
2	Forklift driver	4	4
3	Tractor driver	4	4
4	Auto-truck or tow motor driver Note: (i) For each tonne over 5 tonnes - extra $1.38 per week (ii) Motor (not being a tractor) drawing trailer - extra 99 cents per day	4	4
C	Boning and/or Pre-packing area, Room or Factory
	Classification
1	General butcher (not serving)	8	6
2	Boner	7	5
3	Slicer	6	4
4	Labourer associated with boning and slicing activities	2	2
5	Sawyer	4	4
6	Trimmer	3	3
7	Employee using knives for cleaning or preparing meat immediately prior to packing	3	3
8	Chiller-room hand	2	2
9	Strapping or wiring-machine operator or vacuum-machine operator	2	2
10	Employee wrapping, weighing, pricing, packaging, or packing uncooked meat	1	2
11	Employees operating Whizzard Knives	1	2
12	All others	1	2
D	Clerks and Cashiers
	Classification
1	Clerk and/or cashier	3	3
F	Storage, etc Section
	Classification
1	All employees other than those covered by any other tasks.	3	2

8. HOURLY AND OVERTIME RATES

For the hourly rate and the hourly overtime rates applicable to the classifications refer to the appropriate rates in clause 24 - Overtime.

9. ALL OTHER CLASSIFICATIONS

The “all other” classifications does not include QA employees, company employed meat inspectors or employees permanently employed in medical centres but does include cleaners.

TABLE B – PREVIOUS APPENDIX 3 CLASSIFICATIONS

Indicative task	Classification (now)	New level
Abattoirs, boning and/or prepacking area, room or factory (3.1 to 3.12 inclusive) Tradesman slaughterer general butcher	3.0	6
Grader – Beef, Sheep, Pigs	3.1	5
Skin Classer
Slaughterer (calves and beef) – Class 1 Sticking (including removing sweetbreads); skin first leg; skin second leg; pocketing silverside; rosetting; flanking; clearing brisket and venting; siding; necking; rumping; backing off; skinning briskets and foreshanks; operating air or conventional knives on hide strippers; operating downward hide-puller; fronting out; sawing down.	3.2	5
Slaughtering (sheep) – Class 1 Stick, first leg (including papering), second leg (including papering and hanging up second leg, cheek, open neck and spear cut, clear neck and forelegs clear briskets, free and tie weasand, splitting down and, Removing trotters, flanking, paunching and /or additional task where no restrainer is used, catch, stick and shackle. Slaughter (pigs) – Class 1 Sticking, fronting out
Slaughterer (beef slaughtering – bed or cradle)
General slaughterer (general slaughtering)
Boner
Calf slaughterman – Solo calf slaughtering	3.3	5
Slicer	3.4	4
Employee lining down, backing down and chopping or sawing down – pigs	3.5	4
Operator of rendering machinery	3.6	4

Indicative task	Classification (now)	New level
Slaughterer (calves and beef) – Class 2 knocking; schackling (chaining and hoisting); pithing; tying weasands (in shackling area); cheeking; skinning heads; removing forefeet including skinning foot and saving sinew; cleaning and dropping rectum gut and bungs; mark or strip tail; remove muzzle piece; remove foreshanks; cut aitch-bone; mark and saw briskets.	3.7	4
Slaughterer (sheep) – Class 2 – No task in this class at present Slaughterer (pigs) – Class 2 – Stunning, gambrelling
Bench power saw operator (breaking up)	3.8	4
Sawyer
Slaughterer (calves and beef) – Class 3 Feeding cattle from race into box; tying weasands (not in shackling area); washing anus and pit; rodding weasands; removing horns; removal of forehooves; removing heads by severing spinal cord and placing on table or chain; remove first hind foot; change first leg; remove second hind food; change second leg; pulling tail. Split paddywhack and drop; placing and removing chains on hide stripper and removing tail skin from hide; hide puller; saving sinews from forelegs; push to saw; pull from saw; trimming sides; trimming forces; trimming hinds.	3.9	3
Slaughterer (sheep) – Class 3 Operate restrainer and stun, shackle to fixed hook, gambrel and slide, insert spreader, rod weasands, remove spreader, opening up, clear rectum gut and bladder, strip rectum gut, tie rectum gut, trimming
Slaughterer (pigs) – Class 3 Moving pigs from race to pen, shackling, pushing to scalding, dehairing, tow capping, dropping rectum, shaving, singeing, washing, trimming
Boning Room Trimmer Employee using knife for cleaning or preparing meat immediately prior to packing
Any other employee other than a level 1 employee including storage	3.10	2
Employee with less than 3 months experience	3.11	1