Butchers - Working Conditions

In a typical work setting, meat cutters:

Have a low level of job-required social contact. They work alone most of the time, but when they do talk to others, it's usually by face-to-face discussions.
Sometimes work as part of a team.
Occasionally must deal with others who may be rude or demanding.
Are somewhat responsible for the work done by other meat cutters.
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Are responsible for the health and safety of others nearby while cutting.

Often work indoors, but may on occasion work outdoors at meatpacking plants.
Sometimes wear an apron or other uniform.
Are sometimes exposed to very cold temperatures, such as when entering large freezers.
Sometimes wear protective gloves, masks, or goggles.
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Are sometimes exposed to sounds and noise levels that are distracting or uncomfortable.
Are sometimes exposed to hazardous equipment, such as slicers and power cutters.
Are sometimes exposed to hazardous situations that may result in cuts.
Are sometimes exposed to contaminants, such as cleaning solvents or waste from slaughtered animals.

Must be sure that all details of the job are done and their work is exact. Errors could cause injuries to workers or health problems for consumers.
Must keep pace with the speed of equipment.
Repeat the same physical activities, such as slicing and lifting.
Must meet daily and weekly deadlines.