Earnings vary by industry, skill, geographic region, and educational level. Median annual earnings of butchers and meatcutters were $25,500 in 2002. The middle 50 percent earned between $19,440 and $34,140. The highest-paid 10 percent earned more than $42,330 annually, while the lowest 10 percent earned less than $15,490. Butchers and meatcutters employed at the retail level typically earn more than those in manufacturing. Median annual earnings in the industries employing the largest numbers of butchers and meatcutters in 2002 were as follows:
| Other general merchandise stores | $30,670 |
| Grocery stores | 27,230 |
| Specialty food stores | 22,280 |
| Animal slaughtering and processing | 20,630 |
Meat, poultry, and fish cutters and trimmers typically earn less than butchers and meatcutters. In 2002, median annual earnings for these lower skilled workers were $17,820. The middle 50 percent earned between $15,800 and $21,170. The highest 10 percent earned more than $24,840, while the lowest 10 percent earned less than $14,270. Median annual earnings in the industries employing the largest numbers of meat, poultry, and fish cutters and trimmers in 2002 are shown in the following tabulation:
| Grocery stores | $20,900 |
| Grocery and related product wholesalers | 18,440 |
| Animal slaughtering and processing | 17,710 |
| Seafood product preparation and packaging | 15,660 |
Median annual earnings of bakers were $20,580 in 2002. The middle 50 percent earned between $16,420 and $26,610. The highest 10 percent earned more than $33,470, and the lowest 10 percent earned less than $14,100. Median annual earnings in the industries employing the largest numbers of bakers in 2002 are given in the following tabulation:
| Bakeries and tortilla manufacturing | $22,030 |
| Other general merchandise stores | 21,650 |
| Grocery stores | 20,470 |
| Full-service restaurants | 19,650 |
| Limited-service eating places | 17,830 |
Median annual earnings of food batchmakers were $21,920 in 2002. The middle 50 percent earned between $16,720 and $28,740. The highest 10 percent earned more than $35,110, and the lowest 10 percent earned less than $13,930. Median annual earnings in the industries employing the largest numbers of food batchmakers in 2002 are presented in the following tabulation:
| Dairy product manufacturing | $26,330 |
| Fruit and vegetable preserving and specialty food manufacturing | 22,980 |
| Other food manufacturing | 22,850 |
| Bakeries and tortilla manufacturing | 22,530 |
| Sugar and confectionary product manufacturing | 21,390 |
In 2002, median annual earnings for slaughterers and meatpackers were $20,370. The middle 50 percent earned between $17,650 and $22,900. The highest 10 percent earned more than $26,270, and the lowest 10 percent earned less than $15,350. Median annual earnings in animal slaughtering and processing, the industry employing the largest number of food processing workers, were $20,410 in 2002.
Median annual earnings for food cooking machine operators and tenders were $21,860 in 2002. The middle 50 percent earned between $16,900 and $28,160. The highest 10 percent earned more than $34,890, and the lowest 10 percent earned less than $14,380. Median annual earnings in fruit and vegetable preserving and specialty food manufacturing, the industry employing the largest number of food cooking machine operators and tenders, were $25,320 in 2002.
In 2002, median annual earnings for food and tobacco roasting, baking, and drying machine operators and tenders were $23,260 and for all other food processing workers, $19,410.
Food-processing workers generally received typical benefits, including pension plans for union members or those employed by grocery stores. However, poultry workers rarely earned substantial benefits. In 2002, 25 percent of all butchers and other meat, poultry, and fish processing workers were union members or were covered by a union contract. Sixteen percent of all bakers and 18 percent of all food batchmakers also were union members or were covered by a union contract. Many food-processing workers are members of the United Food and Commercial Workers International Union.
Food-processing occupations include many different types of workers who process raw food products into the finished goods sold by grocers or wholesalers, restaurants, or institutional food services. These workers perform a variety of tasks and are responsible for producing many of the food products found in every household.
Butchers and meat, poultry, and fish cutters and trimmers are employed at different stages in the process by which animal carcasses are converted into manageable pieces of meat, known as boxed meat, that are suitable for sale to wholesalers and retailers. Meat, poultry, and fish cutters and trimmers commonly work in animal slaughtering and processing plants, while butchers and meatcutters usually are employed at the retail level. As a result, the nature of these jobs varies significantly.
In animal slaughtering and processing plants, slaughterers and meatpackers slaughter cattle, hogs, goats, and sheep and cut the carcasses into large wholesale cuts, such as rounds, loins, ribs, and chucks, to facilitate the handling, distribution, and marketing of meat. In some of these plants, slaughterers and meatpackers also further process the large parts into cuts that are ready for retail use. These workers also produce hamburger meat and meat trimmings, which are used to prepare sausages, luncheon meats, and other fabricated meat products. Slaughterers and meatpackers usually work on assembly lines, with each individual responsible for only a few of the many cuts needed to process a carcass. Depending on the type of cut, they use knives, cleavers, meat saws, bandsaws, or other, often dangerous, equipment.
In grocery stores, wholesale establishments that supply meat to restaurants, and institutional food service facilities, butchers and meatcutters separate wholesale cuts of meat into retail cuts or individually sized servings. They cut meat into steaks and chops, shape and tie roasts, and grind beef for sale as chopped meat. Boneless cuts are prepared with the use of knives, slicers, or power cutters, while bandsaws are required to carve bone-in pieces. Butchers and meatcutters in retail food stores also may weigh, wrap, and label the cuts of meat, arrange them in refrigerated cases for display, and prepare special cuts to fill unique orders.
Poultry cutters and trimmers slaughter and cut up chickens, turkeys, and other types of poultry. Although the poultry-processing industry is becoming increasingly automated, many jobs, such as trimming, packing, and deboning, are still done manually. As in the animal slaughtering and processing industry, most poultry cutters and trimmers perform routine cuts on poultry as it moves along production lines.
Unlike some of the other occupations just listed, fish cutters and trimmers, also called fish cleaners, are likely to be employed in both manufacturing and retail establishments. These workers primarily scale, cut, and dress fish by removing the head, scales, and other inedible portions and cutting the fish into steaks or fillets. In retail markets, they may also wait on customers and clean fish to order.
Meat, poultry, and fish cutters and trimmers also prepare ready-to-heat foods. This often entails filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables, or applying sauces, marinades, or breading.
Bakers mix and bake ingredients in accordance with recipes to produce varying quantities of breads, pastries, and other baked goods. Bakers commonly are employed in grocery stores and specialty shops and produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods. In manufacturing, bakers produce goods in large quantities, using high-volume mixing machines, ovens, and other equipment. Goods produced in large quantities usually are available for sale through distributors, grocery stores, or manufacturerÕs outlets.
Others in food-processing occupations include food batchmakers, who set up and operate equipment that mixes, blends, or cooks ingredients used in the manufacture of food products, according to formulas or recipes; food cooking machine operators and tenders, who operate or tend cooking equipment such as steam cooking vats, deep-fry cookers, pressure cookers, kettles, and boilers to prepare food products such as meat, sugar, cheese, and grain; and food and tobacco roasting, baking, and drying machine operators and tenders, who use equipment to reduce the moisture content of food or tobacco products or to process food in preparation for canning. Some of the machines that are used include hearth ovens, kiln driers, roasters, char kilns, steam ovens, and vacuum drying equipment.
.Overall employment in the food-processing occupations is expected to grow as fast as average for all occupations through 2012. Increasingly, cheaper meat imports from abroad will have a negative effect on domestic employment in many food-processing occupations. Job growth will be concentrated at the manufacturing level, as more cutting and processing of meat shifts from retail stores to food-processing plants. Nevertheless, job opportunities should be available at all levels of the occupation due to the need to replace experienced workers who transfer to other occupations or leave the labor force.
As the NationÕs population grows, the demand for meat, poultry, and seafood should continue to increase. Successful marketing by the poultry industry is likely to increase demand for chicken and ready-to-heat products. Similarly, the development of prepared food products that are lower in fat and more nutritious promises to stimulate the consumption of red meat. The trend toward preparing case-ready meat at the processing level also should contribute to demand for animal slaughterers and meatpackers.
Employment growth of lesser skilled meat, poultry, and fish cutters and trimmers—who work primarily in animal slaughtering and processing plants—is expected to increase about as fast as the average for all occupations in coming years. With the growing popularity of labor-intensive, ready-to-heat poultry products, demand for poultry workers should remain firm. Fish cutters also will be in demand, as the task of preparing ready-to-heat fish goods gradually shifts from retail stores to processing plants. Also, advances in fish farming, or "aquaculture,Ó should help meet the growing demand for fish and produce opportunities for fish cutters.
Employment of more highly skilled butchers and meatcutters, who work primarily in retail stores, is expected to continue to decline. Automation and the consolidation of the animal slaughtering and processing industries are enabling employers to transfer employment from higher paid butchers to lower wage slaughterers and meatpackers in meatpacking plants. At present, most red meat arrives at grocery stores partially cut up, but a growing share of meat is being delivered prepackaged, with additional fat removed, to wholesalers and retailers. This trend is resulting in less work and, thus, fewer jobs for retail butchers.
While high-volume production equipment limits the demand for bakers in manufacturing, overall employment of bakers is expected to increase about as fast as average due to growing numbers of large wholesale bakers, in-store and specialty shops, and traditional bakeries. In addition to the growing numbers of cookie, muffin, and cinnamon roll bakeries, the numbers of specialty bread and bagel shops have been growing, spurring demand for bread and pastry bakers.
Employment of food batchmakers, food and tobacco cooking and roasting machine operators and tenders, is expected to grow more slowly than average. As more of this work is being done at the manufacturing level rather than at the retail level, potential employment gains will be offset by productivity gains from automated cooking and roasting equipment.
Training varies widely among food-processing occupations. However, most manual food-processing workers require little or no training prior to being hired.
Most butchers and poultry and fish cutters and trimmers acquire their skills on the job through formal and informal training programs. The length of training varies significantly. Simple cutting operations require a few days to learn, while more complicated tasks, such as eviscerating slaughtered animals, generally require several months to learn. The training period for highly skilled butchers at the retail level may be 1 or 2 years.
Generally, on-the-job trainees begin by doing less difficult jobs, such as making simple cuts or removing bones. Under the guidance of experienced workers, trainees learn the proper use and care of tools and equipment and how to prepare various cuts of meat. After demonstrating skill with various meatcutting tools, trainees learn to divide carcasses into wholesale cuts and wholesale cuts into retail and individual portions. Trainees also may learn to roll and tie roasts, prepare sausage, and cure meat. Those employed in retail food establishments often are taught operations such as inventory control, meat buying, and recordkeeping. In addition, growing concern about the safety of meats has led employers to offer numerous safety seminars and extensive training in food safety to employees.
Skills that are important to meat, poultry, and fish cutters and trimmers include manual dexterity, good depth perception, color discrimination, and good hand-eye coordination. Physical strength often is needed to lift and move heavy pieces of meat. Butchers and fish cleaners who wait on customers should have a pleasant personality, a neat appearance, and the ability to communicate clearly. In some States, a health certificate is required for employment.
Bakers often start as apprentices or trainees. Apprentice bakers usually start in craft bakeries, while in-store bakeries, such as those in supermarkets, often employ trainees. Bakers need to be skilled in baking, icing, and decorating. They also need to be able to follow instructions, have an eye for detail, and communicate well with others. Knowledge of bakery products and ingredients, as well as mechanical mixing and baking equipment, is important. Many apprentice bakers participate in correspondence study and may work towards a certificate in baking. Working as a bakerÕs assistant or at other activities that involve handling food also is a useful tool for training. The complexity of the skills required for certification as a baker often is underestimated. Bakers need to know about applied chemistry, ingredients and nutrition, government health and sanitation regulations, business concepts, and production processes, including how to operate and maintain machinery. Modern food plants typically use high-speed, automated equipment that often is operated by computers.
Food-machine operators and tenders usually are trained on the job. They learn to run the different types of equipment by watching and helping other workers. Training can last anywhere from a month to a year, depending on the complexity of the tasks and the number of products involved. A degree in the appropriate area—dairy processing for those working in diary product operations, for example—is helpful for advancement to a lead worker or a supervisory role. Most food batchmakers participate in on-the-job training, usually from about a month to a year. Some food batchmakers learn their trade through an approved apprenticeship program.
Food-processing workers in retail or wholesale establishments may progress to supervisory jobs, such as department managers or team leaders in supermarkets. A few of these workers may become buyers for wholesalers or supermarket chains. Some open their own markets or bakeries. In processing plants, workers may advance to supervisory positions or become team leaders.
Food-processing workers must be skilled at both hand and machine work and must have some knowledge of processes and techniques that are involved in handling and preparing food. Other occupations that require similar skills and knowledge include chefs, cooks, and food preparation workers.
State employment service offices can provide information about job openings for food-processing occupations.
The tests are given at the location found in the pamphlet and cost $12 cash, the certification is good for 3 years. Here are a few links that will help. For permission to use any information contained on these pages, please email us. To review our policy regarding privacy of information collected through this site, you may access it here. This site is best viewed at 800x600 or 1024x768 resolutions using Microsoft Internet Explorer.
Summary of: http://www.azbbqa.com/meat_safety_begins_here.htm
There is minimal or no training needed to be employed in a manual food processing occupation. Most employment growth will be associated with slightly skilled workers that normally work in production plants. There are many different steps involved in converting an animal into pieces of meat, called boxed meat that can be distributed to retailers or wholesalers. These steps involve work done by butchers and meat, poultry, and fish cutters and trimmers. Bakers, of course, follow recipes, by mixing ingredients, to make various amounts of pastries, breads and other baked goods.
Summary of: http://www.careeroverview.com/food-processing-careers.html
More than 2 out of 5 food preparation workers were employed part time. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Larger restaurants and food services establishments tend to have varied menus and larger kitchen staffs. High school or vocational school programs may offer courses in basic food safety and handling procedures and general business and computer classes for those who want to manage or open their own place. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks.
Summary of: http://www.bls.gov/oco/ocos161.htm
Aims To improve Food Safety, Quality and Standards within the industry. To ensure the provision of Food and Drink Training in line with current legislative requirements. To develop the expertise required for programme delivery. Particular emphasis has been placed on food safety and quality and the standards will reflect the growing health concerns of the consumer and the economic demands of the sector. INDUSTRIAL ABATTOIR WORKER - PIGMEAT SECTOR Programme Introduction Programme Aim Participant Profile This training is currently being piloted and will be available in 2003.
Summary of: http://www.fas.ie/services_to_businesses/food_sector.htm
Together they went off to McDonald's, where Gates ate a Quarter Pounder with cheese. After all, practically everyone in the country has at least dabbled in fast food at one time or another. Fast-food restaurants evolved from the drive-in eateries spawned by the post-World War II car culture of Southern California. Schlosser argues that because of all this there is a greater risk than is generally understood of being made sick or even killed by a strain of E. coli in a fast-food burger.
Summary of: http://robwalker.net/html_docs/fnation.html
The study also indicated that common injuries in these industries included cut and stab wounds, lacerations, sprains and strains, bruises and fractures often caused by sharp hand tools, such as knives. This study begins by reviewing recent trends in economic activities and employment, as well as working conditions in the meat, poultry and fish processing industries. Information specific to the meat, poultry and fish processing industries was not readily available in many countries. The data presented here were obtained from government agencies and from employers' and workers' organizations in a number of member States through ILO's field offices. Production grew steadily in developing countries, and declined slightly in developed countries.
Summary of: http://www.ilo.org/public/english/dialogue/sector/papers/fishsafe/
Each of these establishments has owners, managers and employees who have passed a test on handling food safely and received a food worker card. In addition, Health and Environmental Investigators inspect establishments several times each year and, if requested, offer an educational session for staff. The online study guide is available in English, Chinese, Filipino, Korean, Russian, Spanish and Vietnamese. If you are a meat handler, you will need a Meat, Poultry, Rabbit and Aquatic Foods (MPRAF) permit. Contrary to popular belief, this and other myths and misunderstandings often strike fear in some of us into thinking certain activities will cause us to get sick.
Summary of: http://www.metrokc.gov/health/foodsfty/
Food Safety Enhancement Program. Volume 2 describes the requirements for the development of generic HACCP models. It presents the Hazard Analysis Critical Control Point (HACCP) method in a systematic format. The shrimp farming and processing industries, like so many others, is seeing real benefits from the implementation of HACCP programs. Includes HACCP manual, food safety guidelines and temperature record charts.
Summary of: http://peaches.nal.usda.gov/foodborne/fbidb/haccpfs.asp
Most employees in manual food-processing jobs require little or no training prior to being hired. Job growth will be concentrated among lower skilled workers, who are found mostly in manufacturing plants. Meat, poultry, and fish cutters and trimmers commonly work in animal slaughtering and processing plants, while butchers and meatcutters usually are employed at the retail level. Another 21 percent were employed at grocery stores. The middle 50 percent earned between $19,440 and $34,140.
Summary of: http://www.bls.gov/oco/ocos219.htm
Mechanically recovered meat (MRM) involves flesh left on the carcass after all the normal cuts of meat have been removed. A high-pressure jet is used to blast these from the bones, and the resulting filtered slurry is sold on - for a fraction of the price of genuine cuts. Evidence now suggests that the risk of any UK-sourced BSE infected beef entering the food supply is virtually non-existent. The agency questionned dozens of people who worked in the meat industry 20 years ago to try to obtain a clearer picture of how much MRM was produced - and where it was used. Conflicting evidence On the question of baby foods, however, the evidence from meat workers was contradictory - while some said MRM was never an ingredient, others said they recollected that it was.
Summary of: http://foodhaccp.com/msgboard.mv?parm_func=showmsg+parm_msgnum=1005420