Salary Range
Low (10th %)$29,480
Median$38,460
High (90th %)$55,640
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Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.
The occupation "Food Batchmakers" has an automation risk of 63.4%, which is closely aligned with the base risk of 64.0%. This moderately high risk is largely due to the repetitive and highly structured nature of many of the core tasks involved in this field. Automation technologies, such as sensors, robotics, and computerized systems, can efficiently perform many batchmaker duties that involve monitoring and managing production processes. As a result, significant portions of the job are susceptible to being taken over by machines and software, particularly those tasks that require high precision and consistency. Among the most automatable tasks for food batchmakers are recording production and test data for each batch, cleaning and sterilizing vats and processing areas, and setting up or operating production equipment according to pre-set formulas or recipes. These responsibilities involve considerable repetition and depend on strict adherence to procedural standards, making them well-suited to automation. Modern food production environments already use digital systems to log data, and automated cleaning systems (CIP, or clean-in-place technologies) are increasingly common. Similarly, the setup and operation of machinery are frequently managed by computerized controls, reducing the need for human intervention and thereby driving up automation risk. On the other hand, certain tasks in the role are more resistant to automation. Tasks such as inspecting and packing the final product, formulating or modifying recipes, and operating refining machines to alter the texture of cooked food batches require higher levels of judgment, creativity, and sensory evaluation. For example, developing new recipes or making adjustments for quality cannot yet be reliably performed by machines, because these require a degree of originality and adaptability. However, bottleneck skills like originality are not core to most batchmaker duties, as indicated by their low contribution (2.0%). As a result, while some creative or quality-sensitive aspects of the job are currently resistant to automation, the overall risk remains high due to the predominant share of routine, automatable tasks.
Filter by Automatable Status
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Automatable
Clean and sterilize vats and factory processing areas.
Non-Automatable
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Automatable
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Partially Automatable
Give directions to other workers who are assisting in the batchmaking process.
Partially Automatable
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Non-Automatable
Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
Automatable
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Automatable
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Partially Automatable
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Automatable
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Partially Automatable
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Non-Automatable
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Automatable
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Partially Automatable
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.
Automatable
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Non-Automatable
Cool food product batches on slabs or in water-cooled kettles.
Automatable
Place products on carts or conveyors to transfer them to the next stage of processing.
Automatable
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Automatable
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Partially Automatable
Operate refining machines to reduce the particle size of cooked batches.
Partially Automatable
Formulate or modify recipes for specific kinds of food products.
Partially Automatable
Inspect and pack the final product.
Automatable
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Partially Automatable
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.
Partially Automatable
Reading ComprehensionActive ListeningScienceCritical ThinkingComplex Problem SolvingOperations MonitoringEquipment MaintenanceJudgment and Decision MakingManagement of Material ResourcesWritingSpeakingMathematicsActive LearningLearning StrategiesMonitoringSocial PerceptivenessCoordinationPersuasionNegotiationInstructingService OrientationOperations AnalysisTechnology DesignEquipment SelectionInstallationProgrammingOperation and ControlTroubleshootingRepairingQuality Control AnalysisSystems AnalysisSystems EvaluationTime ManagementManagement of Financial ResourcesManagement of Personnel Resources
Arm-Hand SteadinessAuditory AttentionCategory FlexibilityControl PrecisionDeductive ReasoningDepth PerceptionDynamic FlexibilityDynamic StrengthExplosive StrengthExtent FlexibilityFar VisionFinger DexterityFlexibility of ClosureFluency of IdeasGlare SensitivityGross Body CoordinationGross Body EquilibriumHearing SensitivityInductive ReasoningInformation OrderingManual DexterityMathematical ReasoningMemorizationMultilimb CoordinationNear VisionNight VisionNumber FacilityOral ComprehensionOral ExpressionOriginalityPerceptual SpeedPeripheral VisionProblem SensitivityRate ControlReaction TimeResponse OrientationSelective AttentionSound LocalizationSpatial OrientationSpeech ClaritySpeech RecognitionSpeed of ClosureSpeed of Limb MovementStaminaStatic StrengthTime SharingTrunk StrengthVisual Color DiscriminationVisualizationWrist-Finger SpeedWritten ComprehensionWritten Expression
AdministrativeEconomics and AccountingSales and MarketingCustomer and Personal ServicePersonnel and Human ResourcesProduction and ProcessingFood ProductionComputers and ElectronicsEngineering and TechnologyDesignBuilding and ConstructionMechanicalMathematicsPhysicsChemistryHistory and ArcheologyPhilosophy and TheologyPublic Safety and SecurityLaw and GovernmentTelecommunicationsBiologyPsychologySociology and AnthropologyGeographyMedicine and DentistryForeign LanguageEnglish LanguageFine ArtsEducation and TrainingTransportationTherapy and CounselingCommunications and MediaAdministration and Management
Inspecting Equipment, Structures, or MaterialsMonitoring Processes, Materials, or SurroundingsEstimating the Quantifiable Characteristics of Products, Events, or InformationProcessing InformationGetting InformationEvaluating Information to Determine Compliance with StandardsIdentifying Objects, Actions, and EventsJudging the Qualities of Objects, Services, or PeopleMaking Decisions and Solving ProblemsThinking CreativelyUpdating and Using Relevant KnowledgeDeveloping Objectives and StrategiesScheduling Work and ActivitiesOrganizing, Planning, and Prioritizing WorkPerforming General Physical ActivitiesHandling and Moving ObjectsControlling Machines and ProcessesOperating Vehicles, Mechanized Devices, or EquipmentWorking with ComputersRepairing and Maintaining Electronic EquipmentDocumenting/Recording InformationDrafting, Laying Out, and Specifying Technical Devices, Parts, and EquipmentInterpreting the Meaning of Information for OthersRepairing and Maintaining Mechanical EquipmentCommunicating with People Outside the OrganizationEstablishing and Maintaining Interpersonal RelationshipsAssisting and Caring for OthersSelling or Influencing OthersResolving Conflicts and Negotiating with OthersPerforming for or Working Directly with the PublicCoordinating the Work and Activities of OthersDeveloping and Building TeamsTraining and Teaching OthersGuiding, Directing, and Motivating SubordinatesCoaching and Developing OthersProviding Consultation and Advice to OthersPerforming Administrative ActivitiesStaffing Organizational UnitsMonitoring and Controlling ResourcesAnalyzing Data or InformationCommunicating with Supervisors, Peers, or Subordinates
Food Science Technicians
Medium63.32%
Work with food scientists or technologists to perform standardized qualitative and quantitative tests to determine physical or chemical properties of food or beverage products. Includes technicians who assist in research and development of production technology, quality control, packaging, processing, and use of foods.
Cooks, Restaurant
Medium34.49%
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Graders and Sorters, Agricultural Products
High69.65%
Grade, sort, or classify unprocessed food and other agricultural products by size, weight, color, or condition.
Bakers
Medium64.40%
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
Medium53.38%
Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.
Food Cooking Machine Operators and Tenders
High69.97%
Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
Rolling Machine Setters, Operators, and Tenders, Metal and Plastic
Medium48.15%
Set up, operate, or tend machines to roll steel or plastic forming bends, beads, knurls, rolls, or plate, or to flatten, temper, or reduce gauge of material.
Textile Bleaching and Dyeing Machine Operators and Tenders
Medium56.98%
Operate or tend machines to bleach, shrink, wash, dye, or finish textiles or synthetic or glass fibers.
Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders
Medium48.23%
Set up, operate, or tend continuous flow or vat-type equipment; filter presses; shaker screens; centrifuges; condenser tubes; precipitating, fermenting, or evaporating tanks; scrubbing towers; or batch stills. These machines extract, sort, or separate liquids, gases, or solids from other materials to recover a refined product. Includes dairy processing equipment operators.
Crushing, Grinding, and Polishing Machine Setters, Operators, and Tenders
Medium57.80%
Set up, operate, or tend machines to crush, grind, or polish materials, such as coal, glass, grain, stone, food, or rubber.
Mixing and Blending Machine Setters, Operators, and Tenders
Medium59.40%
Set up, operate, or tend machines to mix or blend materials, such as chemicals, tobacco, liquids, color pigments, or explosive ingredients.
Cutting and Slicing Machine Setters, Operators, and Tenders
Medium44.55%
Set up, operate, or tend machines that cut or slice materials, such as glass, stone, cork, rubber, tobacco, food, paper, or insulating material.
Extruding, Forming, Pressing, and Compacting Machine Setters, Operators, and Tenders
Medium57.10%
Set up, operate, or tend machines, such as glass-forming machines, plodder machines, and tuber machines, to shape and form products such as glassware, food, rubber, soap, brick, tile, clay, wax, tobacco, or cosmetics.
Furnace, Kiln, Oven, Drier, and Kettle Operators and Tenders
Medium51.07%
Operate or tend heating equipment other than basic metal, plastic, or food processing equipment. Includes activities such as annealing glass, drying lumber, curing rubber, removing moisture from materials, or boiling soap.
Packaging and Filling Machine Operators and Tenders
Medium61.82%
Operate or tend machines to prepare industrial or consumer products for storage or shipment. Includes cannery workers who pack food products.
Adhesive Bonding Machine Operators and Tenders
Medium51.08%
Operate or tend bonding machines that use adhesives to join items for further processing or to form a completed product. Processes include joining veneer sheets into plywood; gluing paper; or joining rubber and rubberized fabric parts, plastic, simulated leather, or other materials.
Cleaning, Washing, and Metal Pickling Equipment Operators and Tenders
High69.86%
Operate or tend machines to wash or clean products, such as barrels or kegs, glass items, tin plate, food, pulp, coal, plastic, or rubber, to remove impurities.
Cooling and Freezing Equipment Operators and Tenders
Medium61.76%
Operate or tend equipment such as cooling and freezing units, refrigerators, batch freezers, and freezing tunnels, to cool or freeze products, food, blood plasma, and chemicals.
Machine Feeders and Offbearers
High66.68%
Feed materials into or remove materials from machines or equipment that is automatic or tended by other workers.
Packers and Packagers, Hand
Medium58.01%
Pack or package by hand a wide variety of products and materials.
Chefs and Head Cooks
Medium50.31%
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Cooks, Fast Food
Medium42.99%
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Cooks, Institution and Cafeteria
Medium50.81%
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks, Short Order
Medium38.18%
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Food Preparation Workers
Medium37.56%
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Fast Food and Counter Workers
Medium41.33%
Perform duties such as taking orders and serving food and beverages. Serve customers at counter or from a steam table. May take payment. May prepare food and beverages.
Farmworkers and Laborers, Crop, Nursery, and Greenhouse
Medium41.19%
Manually plant, cultivate, and harvest vegetables, fruits, nuts, horticultural specialties, and field crops. Use hand tools, such as shovels, trowels, hoes, tampers, pruning hooks, shears, and knives. Duties may include tilling soil and applying fertilizers; transplanting, weeding, thinning, or pruning crops; applying pesticides; or cleaning, grading, sorting, packing, and loading harvested products. May construct trellises, repair fences and farm buildings, or participate in irrigation activities.
Butchers and Meat Cutters
Medium38.24%
Cut, trim, or prepare consumer-sized portions of meat for use or sale in retail establishments.
Meat, Poultry, and Fish Cutters and Trimmers
Low28.87%
Use hands or hand tools to perform routine cutting and trimming of meat, poultry, and seafood.
Slaughterers and Meat Packers
Low24.83%
Perform nonroutine or precision functions involving the preparation of large portions of meat. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, making sausage, or wrapping meats. Work typically occurs in slaughtering, meat packing, or wholesale establishments.