Job description Fishmonger in the Halifax Region

Find out what work is like for a fishmonger in Canada. This work description is applicable to all Butchers, meat cutters and fishmongers - retail and wholesale (NOC 65202).

Meat cutters and fishmongers – retail and wholesale

Description

Meat cutters and fishmongers prepare and package pieces of meat, poultry and fish that are sold by food retailers or wholesalers. They use tools to cut, trim and package meat, poultry and fish on a daily basis. They are employed in grocery stores, fish stores, or they may be self-employed.

Work week duration

Meat cutters and fishmongers – retail and wholesale usually work between 35 to 40 hours per week.
Between 35 to 40 hours

Job duties

Here are some of the main activities and tasks that Meat cutters and fishmongers – retail and wholesale have to perform, and some of the physical demands they involve:

  • grind meats and slice cooked meats using powered grinders and slicing machines
  • cut, weigh, package, label and price meat, meat products, fish and seafood for sale
  • suggest complementary and/or alternative meat or fish products to consumers
  • inspect the quality of meat, fish and seafood, expiry dates and ensure proper product rotation
  • ensure the maintenance of equipment, displays and work area
  • receive and store merchandise in accordance with the company's established standards
  • comply with government health and safety standards and occupational health and safety standards.

Physical demands Help - Physical Demands

  • Standing
  • Handling material manually
  • Making repetitive motions
  • Bending or twisting the body
  • Walking and running

Physical demands

Physical demands are the physical activities that the job requires the worker to do. Physical demands are selected according to the likeliness that workers will have to perform them for at least half of the time they spend at work.

Workplaces and employers

Here are the typical workplaces where Meat cutters and fishmongers – retail and wholesale are employed and some of their main characteristics:

  • Self-employed
  • Fish stores
  • Grocery stores

Work environment Help - Physical Work Environment

  • Indoors, environmentally controlled
  • Hazardous equipment, machinery, tools
  • Skin injury
  • Standard safety equipment
  • Extreme temperatures
  • Biological agents
  • Sound and noise

Physical proximity from others Help - Physical proximity from others

  • Close (at arm’s length)

Work environment

The work environment refers to the physical setting in which people work. The characteristics and conditions of the work environment are selected according to the likeliness that workers will be exposed to them at least once a week.

Physical proximity from others

Physical proximity from others refers to the physical distance between individuals in the workplace. The likeliness that the job requires to perform tasks while being physically close to other people is rated on a scale with 3 levels: "Somewhat close", "Close" and "Very close".

Related job titles

Here are some other related job titles that are found in the same occupational category (NOC 65202), and a list of similar occupations:

  • butcher helper - retail and wholesale
  • fish cutter - retail and wholesale
  • fishmonger
  • meat cutter - retail or wholesale
  • supermarket meat cutter

Similar occupations Help - Similar occupations

Similar occupations

This section lists other occupations that are part of the same broad occupational category as Meat cutters and fishmongers – retail and wholesale in the National Occupational Classification (NOC). These occupations involve similar core qualifications but involve different responsibilities. To see more similar occupations, use the Job Transition Tool.

Sources Occupational and Skills Information System & National Occupational Classification

Labour Market Information Survey
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