Food processing occupations include many different types of workers who process raw food products into the finished goods sold by grocers, 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. Some of these workers are bakers, others slaughter or process meat, and still others operate food processing equipment.
Bakers mix and bake ingredients according to recipes to produce varying types and quantities of breads, pastries, and other baked goods. Bakers commonly are employed in commercial bakeries that distribute breads and pastries through established wholesale and retail outlets, mail order, or manufacturers' outlets. In these manufacturing facilities, bakers produce mostly standardized baked goods in large quantities, using high-volume mixing machines, ovens, and other equipment. Grocery stores and specialty shops produce smaller quantities of breads, pastries, and other baked goods for consumption on their premises or for sale as specialty baked goods. Although the quantities prepared and sold in these stores are often small, they often come in a wide variety of flavors and sizes.
Other food processing workers convert animal carcasses into manageable pieces of meat, known as boxed meat or case-ready meat, suitable for sale to wholesalers and retailers. The nature of their jobs varies significantly depending on the stage of the process in which they are involved. In animal slaughtering and processing plants, slaughterers and meat packers slaughter cattle, hogs, and sheep, and cut carcasses into large wholesale cuts, such as rounds, loins, ribs, tenders, and chucks, to facilitate the handling, distribution, marketing, and sale of meat. In most plants, some slaughterers and meat packers further process the large parts into case-ready cuts that are ready for retail stores. Retailers and grocers increasingly prefer such prepackaged meat products because a butcher isn't needed to further portion the cuts for sale. Slaughterers and meat packers also produce hamburger meat and meat trimmings, and prepare sausages, luncheon meats, and other fabricated meat products. They 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, these workers use knives; cleavers; meat saws; bandsaws; or other potentially dangerous equipment.
Poultry cutters and trimmers slaughter and cut up chickens, turkeys, and other types of poultry. Although the packaging end of the poultry processing industry is becoming increasingly automated, many jobs, such as slaughtering, trimming, and deboning, are still done manually. Most poultry cutters and trimmers perform routine cuts on poultry as it moves along production lines.
Meat, poultry, and fish cutters and trimmers also prepare ready-to-cook foods, often at processing plants, but increasingly at grocery and specialty food stores. This preparation often entails filleting meat, poultry, or fish; cutting it into bite-sized pieces or tenders; preparing and adding vegetables; and applying sauces and flavorings, marinades, or breading. These case-ready products are gaining in popularity as they offer quick and easy preparation for consumers while, in many cases, also offering healthier options.
Manufacturing and retail establishments are both likely to employ fish cutters and trimmers, also called fish cleaners. These workers primarily scale, cut, and dress fish by removing the head, scales, and other inedible portions and then cut the fish into steaks or fillets. In retail markets, these workers also may wait on customers and clean fish to order. Some fish processing is done aboard ships where fish can be caught, processed, and often flash frozen to preserve freshness.
Butchers and meat cutters generally process meat at later stages of production, although some are employed at meat processing plants. Most work for grocery stores, wholesale establishments that supply meat to restaurants, or institutional food service facilities that separate wholesale cuts of meat into retail cuts or smaller pieces, known as primals. These butchers cut meat into steaks and chops, shape and tie roasts, and grind beef for sale as chopped meat. Boneless cuts are prepared using knives, slicers, or power cutters, while bandsaws and cleavers are required to cut bone-in pieces of meat. Butchers and meat cutters 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 orders by customers.
Others who work in food processing 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 a wide range of cooked food products, 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 prepare food for canning. The machines they use include hearth ovens, kiln driers, roasters, char kilns, steam ovens, and vacuum drying equipment. These workers monitor equipment for temperature, humidity, or other factors and make the appropriate adjustments to ensure proper cooking and processing.
All workers who work with food must regularly clean and sanitize utensils, work surfaces, and equipment used to process food to comply with health and sanitation guidelines to prevent the spread of disease.
Work environment. Working conditions vary by occupation and by type and size of establishment, but all employees are required to maintain good personal hygiene and keep equipment clean. Facilities that process food, regardless of industry or location, are regularly inspected to ensure that equipment and employees comply with health and sanitation regulations.
Most bakers work in bakeries, grocery stores, and restaurants. Bakeries are often hot and noisy. Bakers typically work under strict order deadlines and critical time-sensitive baking requirements, both of which can induce stress. Bakers usually work odd hours and may work early mornings, evenings, weekends, and holidays.
Butchers and meat cutters in animal slaughtering and processing plants and in large grocery stores, work in large meat cutting rooms equipped with power machines, extremely sharp knives, and conveyors. In smaller retail shops, butchers or fish cleaners may work in a cramped space behind the meat or fish counter where they also can keep track of customers.
Butchers and meat cutters, poultry and fish cutters and trimmers, and slaughterers and meatpackers often work in cold, damp rooms where meat is kept to prevent spoiling. In addition, long periods of standing and repetitious physical tasks make the work tiring. Working with sharp knives on slippery floors makes butchers and meat cutters more susceptible to injury than almost all other workers in the economy; however, injury rates for the animal slaughtering and processing industry have been declining. Injuries include cuts and occasional amputations, which occur when knives, cleavers, or power tools are used improperly. Also, repetitive slicing and lifting often lead to cumulative trauma injuries, such as carpal tunnel syndrome and back strains. To reduce the incidence of cumulative trauma injuries, some employers have reduced employee workloads, added prescribed rest periods, redesigned jobs and tools, and promoted increased awareness of early warning signs as steps to prevent further injury. Nevertheless, workers in the occupation still face the potential threat that some injuries may be disabling.
Workers who operate food processing machinery typically work in production areas that are specially designed for food preservation or processing. Food batchmakers, in particular, work in kitchen-type, assembly-line production facilities. The ovens, as well as the motors of blenders, mixers, and other equipment, often make work areas very warm and noisy. Hazards created by the equipment that these workers use can cause injuries such as cuts and scrapes from cleaning and handling sharp tools and utensils and burns from being in contact with hot surfaces and liquids.
Food batchmakers; food and tobacco roasting, baking, and drying machine operators; and food cooking machine operators and tenders spend a great deal of time on their feet and generally work a regular 40-hour week that may include night and early morning shifts.
Food and beverage serving
Food and beverage serving and related workers are the front line of customer service in full-service restaurants, casual dining eateries, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers to improve workflow and customer service.
Waiters and waitresses, also called servers, are the largest group of these workers. They take customers' orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. In casual-dining restaurants serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service emphasizing personal, attentive treatment at a more leisurely pace. Waiters and waitresses may meet with managers and chefs before each shift to discuss the menu and any new items or specials, review ingredients for potential food allergies, or talk about any food safety concerns. They also discuss coordination between the kitchen and the dining room and any customer service issues from the previous day or shift. In addition, waiters and waitresses usually check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products wherever those items are sold.
Waiters and waitresses sometimes perform the duties of other food and beverage service workers, including escorting guests to tables, serving customers seated at counters, clearing and setting up tables, or operating a cash register. However, full-service restaurants frequently hire other staff, such as hosts and hostesses, cashiers, or dining room attendants, to perform these duties.
Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. Bartenders check the identification of customers seated at the bar to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. They prepare mixed drinks, serve bottled or draught beer, and pour wine or other beverages. Bartenders must know a wide range of drink recipes and be able to mix drinks accurately, quickly, and without waste. Some establishments, especially those with higher volume, use equipment that automatically measures, pours, and mixes drinks at the push of a button. Bartenders who use this equipment, however, still must work quickly to handle a large volume of drink orders and be familiar with the ingredients for special drink requests. Much of a bartender's work still must be done by hand.
Besides mixing and serving drinks, bartenders stock and prepare garnishes for drinks; maintain an adequate supply of ice, glasses, and other bar supplies; and keep the bar area clean for customers. They also may collect payment, operate the cash register, wash glassware and utensils, and serve food to customers who dine at the bar. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixers, and other bar supplies.
Hosts and hostesses welcome guests and maintain reservation and waiting lists. They may direct patrons to coatrooms, restrooms, or to a place to wait until their table is ready. Hosts and hostesses assign guests to tables suitable for the size of their group, escort patrons to their seats, and provide menus. They also enter reservations, arrange parties, and assist with other special requests. In some restaurants, they act as cashiers.
Dining room and cafeteria attendants and bartender helpers—sometimes referred to collectively as the bus staff—assist waiters, waitresses, and bartenders by cleaning and setting tables, removing dirty dishes, and keeping serving areas stocked with supplies. They may also assist waiters and waitresses by bringing meals out of the kitchen, distributing dishes to individual diners, filling water glasses, and delivering condiments. Cafeteria attendants stock serving tables with food, trays, dishes, and silverware. They may carry trays to dining tables for patrons. Bartender helpers keep bar equipment clean and glasses washed. Dishwashers clean dishes, cutlery, and kitchen utensils and equipment.
Food also is prepared and served in limited-service eateries, which don’t employ servers and specialize in simpler preparations that often are made in advance. Two occupations with large numbers of workers are common in these types of establishments: combined food preparation and serving workers, including fast food; and counter attendants, cafeteria, food concession, and coffee shop. Combined food preparation and serving workers are employed primarily by fast food restaurants. They take food and beverage orders, retrieve items when ready, fill drink cups, and accept payment. They also may heat food items and assemble salads and sandwiches, which constitutes food preparation. Counter attendants take orders and serve food in snack bars, cafeterias, movie theatres, and coffee shops over a counter or steam table. They may fill cups with coffee, soda, and other beverages and may prepare fountain specialties, such as milkshakes and ice cream sundaes. Counter attendants take carryout orders from diners and wrap or place items in containers. They clean counters, write itemized bills, and sometimes accept payment. Other workers, referred to as foodservers, nonrestaurant, serve food to patrons outside of a restaurant environment. They might deliver room service meals in hotels or meals to hospital rooms or act as carhops, bringing orders to parked cars.
Work environment. Food and beverage service workers are on their feet most of the time and often carry heavy trays of food, dishes, and glassware. During busy dining periods, they are under pressure to serve customers quickly and efficiently. The work is relatively safe, but injuries from slips, cuts, and burns often result from hurrying or mishandling sharp tools. Three occupations—food servers, nonrestaurant; dining room and cafeteria attendants and bartender helpers; and dishwashers—reported higher incident rates than many occupations throughout the economy.
Part-time work is more common among food and beverage serving and related workers than among workers in almost any other occupation. In 2008, those on part-time schedules included half of all waiters and waitresses and almost three-fourths of all hosts and hostesses.
Food service and drinking establishments typically maintain long dining hours and offer flexible and varied work opportunities. Many food and beverage serving and related workers work evenings, weekends, and holidays. The long business hours allow for more flexible schedules that appeal to many teenagers who can gain valuable work experience. More than one-fifth of all food and beverage serving and related workers were 16 to 19 years old in 2008—about six times the proportion for all workers.
