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Details Report for:
51-3092.00 - Food Batchmakers

Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.

Sample of reported job titles: Blender, Mixer, Machine Operator, Process Operator, Batching Operator, Dough Scaler and Mixer, Processing Operator, Syrup Maker, Brewing Technician, Compounder

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Tasks  |  Knowledge  |  Skills  |  Abilities  |  Work Activities  |  Work Context  |  Job Zone  |  Education  |  Interests  |  Work Styles  |  Work Values  |  Related Occupations  |  Wages & Employment  |  Job Openings  |  Additional Information

Tasks   Save Table (XLS/CSV)


Importance
Category Task
92   Core Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
91   Core Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
90   Core Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
89   Core Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
89   Core Clean and sterilize vats and factory processing areas.
88   Core Select and measure or weigh ingredients, using English or metric measures and balance scales.
88   Core Turn valve controls to start equipment and to adjust operation to maintain product quality.
87   Core Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps.
87   Core Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
85   Core Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
88   Supplemental Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
88   Supplemental Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
87   Supplemental Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
87   Supplemental Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients to achieve desired qualities, such as firmness or texture.
86   Supplemental Inspect vats after cleaning to ensure that fermentable residue has been removed.
85   Supplemental Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
84   Supplemental Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
83   Supplemental Inspect and pack the final product.
83   Supplemental Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
83   Supplemental Give directions to other workers who are assisting in the batchmaking process.
82   Supplemental Operate refining machines to reduce the particle size of cooked batches.
81   Supplemental Formulate or modify recipes for specific kinds of food products.
81   Supplemental Place products on carts or conveyors to transfer them to the next stage of processing.
78   Supplemental Cool food product batches on slabs or in water-cooled kettles.
77   Supplemental Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.

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Knowledge   Save Table (XLS/CSV)


Importance
Knowledge
74   Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
66   Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
57   Mechanical — Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
56   Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
55   Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
49   Chemistry — Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
48   English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
39   Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
39   Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
35   Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
35   Engineering and Technology — Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
27   Computers and Electronics — Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
22   Personnel and Human Resources — Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
21   Clerical — Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
18   Design — Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
18   Psychology — Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
17   Physics — Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub- atomic structures and processes.
16   Law and Government — Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
14   Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
13   Economics and Accounting — Knowledge of economic and accounting principles and practices, the financial markets, banking and the analysis and reporting of financial data.
13   Transportation — Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
12   Communications and Media — Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
10   Biology — Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
10   Foreign Language — Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
  Medicine and Dentistry — Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
  Philosophy and Theology — Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
  Sociology and Anthropology — Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures and their history and origins.
  Telecommunications — Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
  Building and Construction — Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
  Fine Arts — Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
  Geography — Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.
  Therapy and Counseling — Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
  History and Archeology — Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.

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Skills   Save Table (XLS/CSV)


Importance
Skill
56   Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
56   Operation and Control — Controlling operations of equipment or systems.
53   Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
53   Operation Monitoring — Watching gauges, dials, or other indicators to make sure a machine is working properly.
53   Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
50   Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
50   Coordination — Adjusting actions in relation to others' actions.
50   Speaking — Talking to others to convey information effectively.
50   Writing — Communicating effectively in writing as appropriate for the needs of the audience.
47   Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
47   Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
44   Time Management — Managing one's own time and the time of others.
41   Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
41   Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
38   Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
38   Mathematics — Using mathematics to solve problems.
35   Instructing — Teaching others how to do something.
35   Service Orientation — Actively looking for ways to help people.
35   Troubleshooting — Determining causes of operating errors and deciding what to do about it.
31   Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
31   Negotiation — Bringing others together and trying to reconcile differences.
28   Equipment Maintenance — Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
28   Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
28   Persuasion — Persuading others to change their minds or behavior.
25   Operations Analysis — Analyzing needs and product requirements to create a design.
22   Science — Using scientific rules and methods to solve problems.
22   Systems Evaluation — Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
19   Equipment Selection — Determining the kind of tools and equipment needed to do a job.
19   Repairing — Repairing machines or systems using the needed tools.
19   Systems Analysis — Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
10   Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
10   Technology Design — Generating or adapting equipment and technology to serve user needs.
  Programming — Writing computer programs for various purposes.
 Installation — Installing equipment, machines, wiring, or programs to meet specifications.
 Management of Financial Resources — Determining how money will be spent to get the work done, and accounting for these expenditures.

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Abilities   Save Table (XLS/CSV)


Importance
Ability
72   Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
63   Near Vision — The ability to see details at close range (within a few feet of the observer).
56   Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
56   Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
53   Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
53   Control Precision — The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
53   Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
53   Written Comprehension — The ability to read and understand information and ideas presented in writing.
50   Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
50   Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
50   Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
50   Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
50   Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
50   Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
50   Speech Clarity — The ability to speak clearly so others can understand you.
50   Speech Recognition — The ability to identify and understand the speech of another person.
47   Auditory Attention — The ability to focus on a single source of sound in the presence of other distracting sounds.
47   Hearing Sensitivity — The ability to detect or tell the differences between sounds that vary in pitch and loudness.
47   Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
47   Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
47   Written Expression — The ability to communicate information and ideas in writing so others will understand.
41   Extent Flexibility — The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
41   Flexibility of Closure — The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
38   Reaction Time — The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
38   Visual Color Discrimination — The ability to match or detect differences between colors, including shades of color and brightness.
35   Multilimb Coordination — The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
35   Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
35   Rate Control — The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene.
35   Visualization — The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
31   Fluency of Ideas — The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
31   Mathematical Reasoning — The ability to choose the right mathematical methods or formulas to solve a problem.
31   Static Strength — The ability to exert maximum muscle force to lift, push, pull, or carry objects.
31   Time Sharing — The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
28   Far Vision — The ability to see details at a distance.
28   Memorization — The ability to remember information such as words, numbers, pictures, and procedures.
28   Speed of Closure — The ability to quickly make sense of, combine, and organize information into meaningful patterns.
28   Stamina — The ability to exert yourself physically over long periods of time without getting winded or out of breath.
25   Depth Perception — The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
25   Gross Body Coordination — The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion.
25   Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
25   Response Orientation — The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
25   Wrist-Finger Speed — The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
22   Dynamic Strength — The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.
22   Speed of Limb Movement — The ability to quickly move the arms and legs.
16   Sound Localization — The ability to tell the direction from which a sound originated.
13   Gross Body Equilibrium — The ability to keep or regain your body balance or stay upright when in an unstable position.
13   Spatial Orientation — The ability to know your location in relation to the environment or to know where other objects are in relation to you.
  Night Vision — The ability to see under low light conditions.
  Dynamic Flexibility — The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
  Glare Sensitivity — The ability to see objects in the presence of glare or bright lighting.
  Peripheral Vision — The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
 Explosive Strength — The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.

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Work Activities   Save Table (XLS/CSV)


Importance
Work Activity
82   Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
  • Operate cooking, baking, or other food preparation equipment.
  • Operate mixing equipment.
  • Operate pumping systems or equipment.
80   Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
79   Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Monitor instruments to ensure proper production conditions.
  • Watch operating equipment to detect malfunctions.
79   Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
  • Clean work areas.
  • Load materials into production equipment.
  • Move products, materials, or equipment between work areas.
  • Sterilize food cooking or processing equipment.
76   Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Notify others of equipment repair or maintenance needs.
75   Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Adjust temperature controls of ovens or other heating equipment.
  • Package products for storage or shipment.
  • Shape clay or dough to create products.
74   Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
  • Record operational or production data.
70   Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Inspect food products.
  • Inspect production equipment.
69   Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
  • Determine food production methods.
  • Select production input materials.
68   Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
66   Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
  • Evaluate quality of food ingredients or prepared foods.
65   Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
65   Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
63   Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
59   Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
  • Measure ingredients or substances to be used in production processes.
58   Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
58   Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
57   Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
57   Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
55   Operating Vehicles, Mechanized Devices, or Equipment — Running, maneuvering, navigating, or driving vehicles or mechanized equipment, such as forklifts, passenger vehicles, aircraft, or water craft.
52   Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.
52   Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
51   Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.
50   Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
46   Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.
44   Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.
43   Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
43   Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.
42   Repairing and Maintaining Mechanical Equipment — Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.
41   Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.
41   Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.
39   Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
39   Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.
38   Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Direct operational or production activities.
37   Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
33   Repairing and Maintaining Electronic Equipment — Servicing, repairing, calibrating, regulating, fine-tuning, or testing machines, devices, and equipment that operate primarily on the basis of electrical or electronic (not mechanical) principles.
33   Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
31   Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment — Providing documentation, detailed instructions, drawings, or specifications to tell others about how devices, parts, equipment, or structures are to be fabricated, constructed, assembled, modified, maintained, or used.
28   Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
26   Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
19   Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.

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Work Context   Save Table (XLS/CSV)


Context
Work Context
86   Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets — How much does this job require wearing common protective or safety equipment such as safety shoes, glasses, gloves, hard hats or life jackets?
83   Spend Time Standing — How much does this job require standing?
81   Pace Determined by Speed of Equipment — How important is it to this job that the pace is determined by the speed of equipment or machinery? (This does not refer to keeping busy at all times on this job.)
80   Importance of Being Exact or Accurate — How important is being very exact or highly accurate in performing this job?
79   Sounds, Noise Levels Are Distracting or Uncomfortable — How often does this job require working exposed to sounds and noise levels that are distracting or uncomfortable?
79   Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls — How much does this job require using your hands to handle, control, or feel objects, tools or controls?
78   Face-to-Face Discussions — How often do you have to have face-to-face discussions with individuals or teams in this job?
76   Contact With Others — How much does this job require the worker to be in contact with others (face-to-face, by telephone, or otherwise) in order to perform it?
76   Duration of Typical Work Week — Number of hours typically worked in one week.
75   Frequency of Decision Making — How frequently is the worker required to make decisions that affect other people, the financial resources, and/or the image and reputation of the organization?
75   Time Pressure — How often does this job require the worker to meet strict deadlines?
73   Responsible for Others' Health and Safety — How much responsibility is there for the health and safety of others in this job?
73   Work With Work Group or Team — How important is it to work with others in a group or team in this job?
69   Exposed to Contaminants — How often does this job require working exposed to contaminants (such as pollutants, gases, dust or odors)?
68   Spend Time Making Repetitive Motions — How much does this job require making repetitive motions?
66   Responsibility for Outcomes and Results — How responsible is the worker for work outcomes and results of other workers?
65   Importance of Repeating Same Tasks — How important is repeating the same physical activities (e.g., key entry) or mental activities (e.g., checking entries in a ledger) over and over, without stopping, to performing this job?
64   Impact of Decisions on Co-workers or Company Results — How do the decisions an employee makes impact the results of co-workers, clients or the company?
64   Spend Time Walking and Running — How much does this job require walking and running?
61   Exposed to Hazardous Equipment — How often does this job require exposure to hazardous equipment?
61   Structured versus Unstructured Work — To what extent is this job structured for the worker, rather than allowing the worker to determine tasks, priorities, and goals?
60   Consequence of Error — How serious would the result usually be if the worker made a mistake that was not readily correctable?
60   Freedom to Make Decisions — How much decision making freedom, without supervision, does the job offer?
59   Indoors, Not Environmentally Controlled — How often does this job require working indoors in non-controlled environmental conditions (e.g., warehouse without heat)?
58   Very Hot or Cold Temperatures — How often does this job require working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures?
56   Physical Proximity — To what extent does this job require the worker to perform job tasks in close physical proximity to other people?
54   Coordinate or Lead Others — How important is it to coordinate or lead others in accomplishing work activities in this job?
53   Indoors, Environmentally Controlled — How often does this job require working indoors in environmentally controlled conditions?
48   Degree of Automation — How automated is the job?
48   Exposed to Minor Burns, Cuts, Bites, or Stings — How often does this job require exposure to minor burns, cuts, bites, or stings?
47   Spend Time Bending or Twisting the Body — How much does this job require bending or twisting your body?
46   Telephone — How often do you have telephone conversations in this job?
45   Frequency of Conflict Situations — How often are there conflict situations the employee has to face in this job?
45   Letters and Memos — How often does the job require written letters and memos?
42   Deal With Unpleasant or Angry People — How frequently does the worker have to deal with unpleasant, angry, or discourteous individuals as part of the job requirements?
39   Exposed to High Places — How often does this job require exposure to high places?
37   Cramped Work Space, Awkward Positions — How often does this job require working in cramped work spaces that requires getting into awkward positions?
37   Level of Competition — To what extent does this job require the worker to compete or to be aware of competitive pressures?
36   Deal With External Customers — How important is it to work with external customers or the public in this job?
35   In an Open Vehicle or Equipment — How often does this job require working in an open vehicle or equipment (e.g., tractor)?
33   Extremely Bright or Inadequate Lighting — How often does this job require working in extremely bright or inadequate lighting conditions?
31   Exposed to Hazardous Conditions — How often does this job require exposure to hazardous conditions?
31   Outdoors, Exposed to Weather — How often does this job require working outdoors, exposed to all weather conditions?
29   Electronic Mail — How often do you use electronic mail in this job?
28   Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection — How much does this job require wearing specialized protective or safety equipment such as breathing apparatus, safety harness, full protection suits, or radiation protection?
27   Spend Time Keeping or Regaining Balance — How much does this job require keeping or regaining your balance?
23   Spend Time Kneeling, Crouching, Stooping, or Crawling — How much does this job require kneeling, crouching, stooping or crawling?
22   Spend Time Climbing Ladders, Scaffolds, or Poles — How much does this job require climbing ladders, scaffolds, or poles?
21   Outdoors, Under Cover — How often does this job require working outdoors, under cover (e.g., structure with roof but no walls)?
20   Public Speaking — How often do you have to perform public speaking in this job?
18   Deal With Physically Aggressive People — How frequently does this job require the worker to deal with physical aggression of violent individuals?
18   In an Enclosed Vehicle or Equipment — How often does this job require working in a closed vehicle or equipment (e.g., car)?
16   Spend Time Sitting — How much does this job require sitting?
14   Work Schedules — How regular are the work schedules for this job?
11   Exposed to Whole Body Vibration — How often does this job require exposure to whole body vibration (e.g., operate a jackhammer)?
  Exposed to Disease or Infections — How often does this job require exposure to disease/infections?
 Exposed to Radiation — How often does this job require exposure to radiation?

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Job Zone   Save Table (XLS/CSV)

Title Job Zone Two: Some Preparation Needed
Education These occupations usually require a high school diploma.
Related Experience Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job Training Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Job Zone Examples These occupations often involve using your knowledge and skills to help others. Examples include sheet metal workers, forest fire fighters, customer service representatives, physical therapist aides, salespersons (retail), and tellers.
SVP Range (4.0 to < 6.0)

There are 2 recognized apprenticeable specialties associated with this occupation:
Candy Maker; Cheesemaker

To learn about specific apprenticeship opportunities, please consult the U.S. Department of Labor State Apprenticeship Information external site website.

For general information about apprenticeships, training, and partnerships with business, visit the U.S. Department of Labor Office of Apprenticeship external site website.

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Education


Percentage of Respondents
Education Level Required
86   High school diploma or equivalent Help
12   Less than high school diploma
  Some college, no degree

This occupation may require a background in the following science, technology, engineering, and mathematics (STEM) educational disciplines:

Life Sciences — Foods, Nutrition, and Related Services

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Interests   Save Table (XLS/CSV)


Occupational Interest
Interest
100   Realistic — Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
83   Conventional — Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
39   Investigative — Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
33   Enterprising — Enterprising occupations frequently involve starting up and carrying out projects. These occupations can involve leading people and making many decisions. Sometimes they require risk taking and often deal with business.
11   Artistic — Artistic occupations frequently involve working with forms, designs and patterns. They often require self-expression and the work can be done without following a clear set of rules.
 Social — Social occupations frequently involve working with, communicating with, and teaching people. These occupations often involve helping or providing service to others.

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Work Styles   Save Table (XLS/CSV)


Importance
Work Style
87   Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
85   Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.
79   Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
77   Integrity — Job requires being honest and ethical.
73   Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
72   Persistence — Job requires persistence in the face of obstacles.
72   Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
71   Independence — Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
68   Initiative — Job requires a willingness to take on responsibilities and challenges.
66   Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
65   Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.
61   Analytical Thinking — Job requires analyzing information and using logic to address work-related issues and problems.
61   Concern for Others — Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
59   Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
58   Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
48   Innovation — Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.

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Work Values   Save Table (XLS/CSV)


Extent
Work Value
56   Support — Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
39   Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
20   Working Conditions — Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.
17   Achievement — Occupations that satisfy this work value are results oriented and allow employees to use their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability Utilization and Achievement.
17   Independence — Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
11   Recognition — Occupations that satisfy this work value offer advancement, potential for leadership, and are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and Social Status.

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Related Occupations   Save Table (XLS/CSV)

51-3091.00 Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
51-3093.00 Food Cooking Machine Operators and Tenders
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51-4031.00 Cutting, Punching, and Press Machine Setters, Operators, and Tenders, Metal and Plastic   Green Occupation Green
51-5113.00 Print Binding and Finishing Workers
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51-9111.00 Packaging and Filling Machine Operators and Tenders
51-9195.07 Molding and Casting Workers
53-7063.00 Machine Feeders and Offbearers

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Wages & Employment Trends

National

Median wages (2012) $12.77 hourly, $26,550 annual
Employment (2012) 105,000 employees
Projected growth (2012-2022) Decline (-3% or lower) Decline (-3% or lower)
Projected job openings (2012-2022) 34,200
Top industries (2012)
Manufacturing (82% employed in this sector)

State & National

          CareerOneStop

Source: Bureau of Labor Statistics 2012 wage data external site and 2012-2022 employment projections external site. "Projected growth" represents the estimated change in total employment over the projections period (2012-2022). "Projected job openings" represent openings due to growth and replacement.

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Job Openings on the Web

Find Jobs
for Food Batchmakers

          mySkills myFuture

State & National Job Banks

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Sources of Additional Information

Disclaimer: Sources are listed to provide additional information on related jobs, specialties, and/or industries. Links to non-DOL Internet sites are provided for your convenience and do not constitute an endorsement.

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