Occupation · SOC 51-3099
Food Processing Workers, All Other
All food processing workers not listed separately.
Median wage
$38,420
$30,290–$47,470
Projected growth
—
—
Annual openings
—
per year
Employed (US)
57,920
Job Zone —
Core skills
Operations MonitoringMonitoringOperation and ControlCritical ThinkingActive ListeningQuality Control AnalysisSpeakingReading Comprehension
Knowledge areas
Production and ProcessingMechanicalEnglish LanguageMathematicsEducation and Training
Technology & tools
Internet browser softwareComputer aided design CAD softwareEnterprise application integration softwareTime accounting softwareData base user interface and query software
Representative tasks
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.Check products for quality, and identify damaged or expired goods.Clean and sterilize vats and factory processing areas.Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.Set oven temperatures, and place items into hot ovens for baking.Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.Wrap, weigh, label, and price cuts of meat.Combine measured ingredients in bowls of mixing, blending, or cooking machinery.Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.Give directions to other workers who are assisting in the batchmaking process.Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.Select and measure or weigh ingredients, using English or metric measures and balance scales.Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
Competency framework
Skill expectations by proficiency level.
emerging
Safety and sanitation regulations — follow under direct supervision on a food processing line to prevent contamination and workplace hazards.Attendance and hours records — enter basic data into time accounting software with guidance from a shift supervisor.Raw materials and finished products — inspect for visible defects or irregularities under close oversight in a processing facility.Work orders and production schedules — read with supervisor assistance to understand daily task assignments on the plant floor.Processing equipment — monitor operating gauges and indicators under direction to identify obvious signs of malfunction.Hand tools and food-grade utensils — handle with arm-hand steadiness and manual dexterity following prescribed protocols on a production line.Quality control checklists — complete accurately using attention to detail while processing food products under trainer guidance.Safety incidents and near-miss events — report verbally to a supervisor using clear, direct language in a food manufacturing environment.Standard operating procedures — read and comprehend in English to prepare for assigned tasks on the processing floor.Basic measurements and counts — record using simple mathematics on paper logs or spreadsheet templates during routine production runs.
developing
Sanitation and safety compliance — enforce consistently on a shift by identifying hazards and correcting minor violations without waiting for supervisor direction.Employee attendance and hours records — maintain accurately in time accounting software across a full production crew with minimal oversight.In-process materials and packaging equipment — inspect systematically using near vision and problem sensitivity to detect defects before they advance downstream.Production charts, schedules, and work orders — analyze routinely to adjust task sequencing and workload allocation within a food processing department.Processing line operations — monitor and control through instrument panels and automated systems to sustain throughput and product consistency.Quality control data — compile and review using spreadsheet software to identify recurring non-conformances and escalate findings appropriately.Team members and incoming employees — communicate expectations clearly through active listening and spoken instructions during shift handovers.Mechanical issues and equipment irregularities — diagnose using critical thinking and basic mechanical knowledge to determine whether maintenance escalation is needed.Database records of product batches and yields — query and update using database user interface software to support traceability and regulatory audits.Competing production demands — prioritize with perseverance and achievement orientation to meet daily output targets in a fast-paced processing environment.
proficient
Plant-wide safety and sanitation programs — enforce autonomously by investigating violations, issuing corrective actions, and liaising with public safety and regulatory contacts.Workforce attendance and labor cost data — analyze using time accounting and enterprise application integration software to identify patterns and control overtime.Multi-point product and equipment inspections — conduct across the full production scope, applying quality control analysis methods to distinguish systemic from isolated defects.Complex production schedules, yield reports, and trend charts — interpret independently to forecast bottlenecks and recommend processing adjustments to management.Non-routine equipment faults and process deviations — troubleshoot using control precision and deep mechanical knowledge to restore operations with minimal downtime.Cross-functional improvement initiatives — lead using critical thinking and operations monitoring data to reduce waste and enhance food safety outcomes in the facility.Training materials and standard operating procedures — draft and refine in clear English to support consistent onboarding and retraining of processing staff.Vendor and customer service inquiries related to product quality — address with confidence, drawing on customer and personal service knowledge to resolve issues professionally.CAD or process-flow diagrams — review and interpret to evaluate proposed equipment layouts or line reconfigurations within the production environment.Quality metrics and production KPIs — present to departmental leadership using spreadsheet and database tools, translating data into actionable operational insights.
advanced
Facility-wide safety and sanitation strategy — develop and enforce across all shifts, embedding a culture of integrity and cautiousness throughout the food processing operation.Labor management and workforce planning systems — design and oversee using enterprise application integration and time accounting platforms to optimize staffing across multiple production lines.Quality assurance frameworks and inspection standards — establish for the entire plant, aligning internal protocols with industry regulations and customer requirements.Organizational production schedules and capacity plans — set by synthesizing market demand data, equipment capability, and workforce resources at a multi-department scale.Capital equipment decisions and process technology upgrades — guide by applying advanced mechanical and production knowledge to evaluate ROI and minimize operational risk.Food processing managers and supervisors — mentor and develop through structured coaching, leveraging education and training knowledge to build a high-performing production team.Cross-departmental and executive stakeholders — influence through compelling spoken and written communication, translating floor-level operations data into strategic business decisions.Administration and management policies for production operations — create and institutionalize, ensuring accountability, regulatory compliance, and continuous improvement across the organization.Industry benchmarking and best-practice research — lead using internet and database tools to position the facility competitively within the broader food manufacturing sector.Organizational safety culture and public security compliance — champion at the executive level, representing the facility in regulatory reviews, audits, and industry working groups.
Also known as
4 alternate job titles map to this occupation.
Olive PitterPasta Press OperatorPoultry HangerYeast Maker