This represents 14 percent of the total manufacturing sector labor force and about 1 percent of the non-farm labor in the United States. Thirty-two percent of these employees remain in the meat processing sector, 9 percent remain in dairy item manufacturing, 17 percent are in bakery, and 11 percent remain in fruits and veggies (ERS, 2014f).
Census Bureau, 2014). The payroll per employee in grains and oilseed milling is higher than the nationwide average at $73,000 annually. The payroll per worker in the fruit and veggie processing sector was $57,000 in 2011 (U.S. Census Bureau, 2014). Read More Here report that U.S. food manufacturing establishments had approximately 2,661 workers per facility (plant), with a payroll per employee of $53,090 in 2011.
Census Bureau, 2014). U.S. makers overall had an average of 2,102 employees per facility, with an average payroll per staff member of $70,000 (U.S. Census Bureau, 2014). A normal hourly wage worker in a food factory made approximately $12. 50 to $14. 00 per hour in 2013 (BLS, 2013). At $13.
Plants use a mix of skilled and unskilled work, though even inexperienced workers should recognize with managing animals, foods, heavy equipment, and/or computerized devices. Competent labor requires some official education in food science, chemistry, management, and marketing. A recent study of 2,456 food scientists and technologists, 66 percent of whom were utilized in the food industry, reveals a typical salary of $90,000 in 2013.
About 90 percent reported receiving medical insurance and a retirement investment plan (Kuhn, 2014). This shows a few of the more attractive job opportunity in this market. In contrast, this industry also has numerous part-time workers making minimum salaries. Worker health and wellness Food processing workers tend to operate in producing facilities and operate devices that blends, cooks, or processes active ingredients used to manufacture food (BLS, 2014b).
Processing workers are normally exposed to sound as well as extreme heatfor workers interfacing with cooking machineryor severe coldfor staff members involved with frozen or refrigerated goods. Workers are usually representing many of these shifts and requiring to extend and reach to clean or operate large equipment. Musculoskeletal injuries, especially low back pain, are therefore a significant problem.