NOC Version: NOC 2021 Version 1.0
Position Summary for NOC 65202 – Meat Cutters and Fishmongers (Retail and Wholesale)
Meat Cutter NOC Code represents a vital occupation in the food retail and wholesale sector, encompassing skilled meat cutters and fishmongers who transform raw products into fresh, appealing items ready for sale. These workers handle meat, poultry, and seafood with precision and care, meeting both safety and quality requirements while ensuring customer satisfaction. The role involves more than just cutting; it requires a thorough understanding of food handling regulations, proper use of equipment, and attention to detail that distinguishes professional cutters from butchers in related occupations.
This group of occupations also plays a key role in guiding consumers, suggesting complementary products, and maintaining high standards in product presentation. Meat cutters must follow strict hygiene and safety protocols, conduct regular inspections, and ensure proper rotation of perishable items. Workers in these related occupations, including butchers and fishmongers, must be familiar with a range of cutting techniques and be able to adapt to various poultry, meat, and seafood types. Those interested in this career should actively search for training opportunities, apprenticeships, and certification programs to meet industry requirements.
Overall, this group of professionals represents a blend of skill, precision, and customer-focused service, and these professionals also serve as the backbone of retail and wholesale food operations, ensuring that every product meets the highest standards of quality and safety.
Job Titles Specific for NOC 65202 in Canada
- Meat Cutter
- Fishmonger
- Supermarket Meat Cutter
- Fishmonger – Retail
- Meat Cutter – Retail or Wholesale
Main Responsibilities Common for NOC 65202 in Canada
- Preparing and Packaging Products: Cut, weigh, and package meat, poultry, fish, and seafood for sale according to company and safety standards.
- Using Equipment: Operate powered grinders, slicing machines, and other cutting tools to process raw and cooked meats.
- Customer Service: Suggest complementary or alternative products to consumers, enhancing their shopping experience.
- Inspecting Quality: Monitor the freshness of meat, fish, and seafood, check expiry dates, and ensure proper product rotation.
- Maintaining Work Areas: Clean and maintain equipment, displays, and work areas in accordance with occupational health and safety guidelines.
- Receiving and Storing Merchandise: Accept deliveries and store products following company and government standards.
- Compliance: Follow government health regulations, safety protocols, and occupational health and safety standards.
Job Requirements for NOC 65202 in Canada
Education: Completion of secondary school may be required.
Experience: On-the-job training in food stores is usually provided.
Certification: Voluntary trade certification is available in Saskatchewan and British Columbia. Apprenticeship programs are also available but optional.
Skills: Knowledge of meat and seafood cutting techniques, food safety, and customer service skills are essential.
Median Hourly Wages by Provinces
| Province / Territory | Median Hourly Wage (CAD) |
|---|---|
| Canada (National) | $18.00 |
| Alberta | $24.97 |
| British Columbia | $23.80 |
| Ontario | $17.20 |
| Québec | $17.50 |
| Manitoba | $16.00 |
| Saskatchewan | $22.50 |
| Nova Scotia | $16.85 |
| New Brunswick | $16.85 |
| Prince Edward Island | $16.85★ |
| Newfoundland & Labrador | $16.85★ |
| Yukon | $23.00★ |
| Northwest Territories | $23.00★ |
| Nunavut | $23.00★ |
Note: Wages marked with a star (★) are estimations based on regional trends and available provincial data. Actual median wages may vary. For the most accurate and up-to-date information, consult the official Government of Canada Job Bank and provincial wage surveys.
Utilizing Government Resources
- National Occupational Services: Government agencies provide health, safety, and regulatory guidance for food support occupations.
- Online Resources: Workers can access official federal and provincial websites to download guidelines and safety standards.
- Offline Resources: Workshops, trade seminars, and technical training sessions offer hands-on learning opportunities for retail meat and fish preparation. Industrial workers can also use these resources to conduct a thorough search for best practices and updated procedures, helping to maintain efficiency, safety, and quality across all food preparation operations.
In conclusion, meat cutters and fishmongers are essential members of the food retail and wholesale sector, working closely with related occupations such as butchers to ensure the highest standards of quality and safety. Their daily work involves handling poultry, fish, and other products with precision, while following industrial best practices and hygiene protocols.
Those interested in pursuing this career should actively search for training programs, apprenticeships, and professional resources to develop the skills necessary for success. By mastering these techniques and understanding the full scope of their related industrial roles, these professionals help maintain the integrity and efficiency of the food supply chain.
