Food Processing Workers

Agriculture, Food, and Natural Resources > Food Processing Workers > Working Conditions
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Food Processing Workers

Food Processing Workers - Working Conditions

In a typical work setting, food processing workers:

Interpersonal Relationships

  • Have a medium level of social contact. They interact with coworkers and supervisors while working but usually do not interact with the public.
  • Are somewhat responsible for the health and safety of those who consume the foods they prepare.
  • Often work as part of a team.
  • Are somewhat responsible for the work done by other processing workers.

Physical Work Conditions

  • Always work indoors. Work locations may not always have air conditioning.
  • Always wear protective or safety attire.
  • Are regularly exposed to loud sounds and distracting noise levels from kitchen equipment.
  • Are sometimes exposed to very hot or very cold temperatures.
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  • Are sometimes exposed to contaminants.
  • Are occasionally exposed to hazardous situations and equipment that may produce cuts or minor burns.
  • May work closely to others, such as a few feet away.

Work Performance

  • Must allow the work pace to be determined by the speed of equipment or machinery.
  • Must be exact in their work and be sure all details are done. Errors could produce products that do not taste right or may contain harmful bacteria.
  • Repeat the same physical activities.
  • Usually consult supervisors before making decisions.
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  • Must meet strict weekly deadlines.


  • Usually work 40 hours a week.
Source: Illinois Career Information System (CIS) brought to you by Illinois Department of Employment Security.