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.

Hours/Travel

• Usually work 40 hours a week.