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This represents 14 percent of the total manufacturing sector workforce 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 product production, 17 percent remain in bakery, and 11 percent remain in fruits and veggies (ERS, 2014f).

Census Bureau, 2014). The payroll per worker in grains and oilseed milling is greater than the nationwide average at $73,000 each year. The payroll per employee in the fruit and veggie processing sector was $57,000 in 2011 (U.S. Census Bureau, 2014). Census statistics report that U.S. food production facilities had approximately 2,661 employees per establishment (plant), with a payroll per worker of $53,090 in 2011.

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Census Bureau, 2014).  This Piece Covers It Well  in general had an average of 2,102 staff members per establishment, with an average payroll per employee of $70,000 (U.S. Census Bureau, 2014). A typical per hour wage employee in a food production plant made approximately $12. 50 to $14. 00 per hour in 2013 (BLS, 2013). At $13.

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Plants use a mix of competent and common labor, though even inexperienced employees must be familiar with dealing with animals, foods, heavy equipment, and/or computerized equipment. Competent labor needs some formal education in food science, chemistry, management, and marketing. A recent study of 2,456 food scientists and technologists, 66 percent of whom were employed in the food industry, reveals a median wage of $90,000 in 2013.

About 90 percent reported receiving medical insurance and a retirement investment plan (Kuhn, 2014). This illustrates some of the more attractive work opportunities in this market. On the other hand, this market likewise has many part-time workers making minimum salaries. Worker health and security Food processing employees tend to operate in producing centers and run devices that mixes, cooks, or procedures components utilized to manufacture food (BLS, 2014b).

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Processing employees are usually exposed to sound along with severe heatfor employees interfacing with cooking machineryor extreme coldfor workers involved with frozen or refrigerated products. Workers are usually representing the majority of these shifts and needing to stretch and reach to tidy or operate big devices. Musculoskeletal injuries, specifically low pain in the back, are therefore a major issue.