The Meat IRC is responsible for national training package qualifications relevant to the meat processing industry.
These qualifications are included in the Meat Training Package.
The IRC will consult widely during any future training package development process providing opportunity for any interested parties to make a contribution.
Technical Advisory Committees may also be established to inform future work, utilising a broad range of stakeholders with technical and specific industry knowledge.
The Meat IRC is supported by the Skills Service Organisation, Skills Impact. For more information visit Skills Impact.
Further information about the role of IRCs and how they operate can be found in the IRC Operating Framework.
The AISC has approved the following members for the Meat IRC:
|Peak / Advisory / Association||Australian Meat Industry Council (AMIC)||Mr John Hughes||National|
|Expertise||Beef Processing||Mr Mick Williams||QLD|
|Sheep Processing||Ms Stacey McKenna||National|
|Beef Processing||Mr Geoff Yarham||National|
|Pork Processing||Mr Laurie Tobin||National|
|Poultry Processing||Position remains open for nomination||TBA|
|Smallgoods manufacturing||Mr Franz Knoll||National|
|Meat retailing||Mr Michael Bayer||National|
|Meat Processing||Mr Cameron Dart||National|
|Meat Processing||Mr Matthew Journeaux||QLD|
|Meat Processing||Mr Scott Robinson||National|
|Meat Processing||Mr Grant Courtney||National|
|Employee Association||Australian Meat Industry Employees Union (AMIEU)||Mr Graham Smith||National|