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This represents 14 percent of the total production sector labor force and about 1 percent of the non-farm labor in the United States. Thirty-two percent of these workers remain in the meat processing sector, 9 percent are in dairy item production, 17 percent remain in bakery, and 11 percent are in fruits and vegetables (ERS, 2014f).

Census Bureau, 2014). The payroll per staff member in grains and oilseed milling is higher than the national average at $73,000 per year. The payroll per employee in the vegetables and fruit processing sector was $57,000 in 2011 (U.S. Census Bureau, 2014). Census statistics report that U.S. food production establishments had approximately 2,661 workers per establishment (plant), with a payroll per employee of $53,090 in 2011.

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Census Bureau, 2014). U.S. producers in general had an average of 2,102 employees per facility, with an average payroll per employee of $70,000 (U.S. Census Bureau, 2014). A normal hourly wage employee in a food production plant made around $12. 50 to $14. 00 per hour in 2013 (BLS, 2013). At $13.

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Plants utilize a mix of competent and common labor, though even inexperienced employees should be familiar with handling animals, foods, heavy equipment, and/or electronic equipment.  This Piece Covers It Well  requires some official education in food science, chemistry, management, and marketing. A current study of 2,456 food scientists and technologists, 66 percent of whom were employed in the food market, shows a typical wage of $90,000 in 2013.

About 90 percent reported receiving health insurance and a retirement financial investment plan (Kuhn, 2014). This shows a few of the more attractive work opportunities in this market. In contrast, this market likewise has lots of part-time workers making minimum earnings. Worker health and wellness Food processing employees tend to operate in making centers and run equipment that blends, cooks, or procedures active ingredients utilized to make food (BLS, 2014b).

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Processing workers are usually exposed to noise along with severe heatfor employees interfacing with cooking machineryor extreme coldfor employees included with frozen or refrigerated goods. Workers are typically representing the majority of these shifts and requiring to extend and reach to tidy or operate big devices. Musculoskeletal injuries, specifically low pain in the back, are for that reason a major issue.