In a typical work setting, food processing workers:
- 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.
- 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.