Nikki Dobson

Background

About Nikki Dobson

With over 38 years of hands-on experience in the meat industry, I’ve built a career from the ground up — starting in the sausage house making sausages, progressing through roles in packing and slicing, and eventually moving into leadership and health & safety. Early in my career, I gained valuable skills in packing and slicing, which led to becoming a knife sharpening and slicing tutor — roles that allowed me to share knowledge and support the development of others. I later took on the role of Boning Room Supervisor, where I led by example and focused on helping team members reach their full potential and grow within the company. I am AUS-MEAT trained, First Aid and CPR certified, and hold both LF & LO forklift licenses. After three rewarding years in supervision, I was given the opportunity to transition into a new challenge: becoming a Work Health and Safety Officer. For the past 2.5 years, I’ve proudly served in this role, backed by a Certificate IV in Work Health and Safety. Throughout my career, I’ve remained passionate about fostering safe, efficient, and positive working environments. I’m always open to sharing my experience and learning from others who are committed to excellence in the meat industry and workplace safety.