• Food manufacturing has one of the highest incidences of injury and illness compared to other industries. Food industry workers are subject to repetitive, physically demanding work, often requiring them to stand for long periods, lift heavy objects, spend periods of time in very hot or very cold conditions, and use tools and machines that may cause injury.
• Quality control and quality assurance are important in the food industry to prevent chemical and bacterial contamination and food-borne pathogens from reaching the food supply.

Industries in the food manufacturing subsector transform livestock and agricultural products into products for intermediate or final consumption. The industry groups are distinguished by processing raw fruits, vegetables, grains, meats, and dairy products into finished goods ready for the grocer or wholesaler to sell to households, restaurants, or institutional food services.

The food products manufactured in these establishments are typically sold to wholesalers or retailers for distribution to consumers, but establishments primarily engaged in retailing bakery and candy products made on the premises not for immediate consumption are included.

Industry hazards

According to the Bureau of Labor Statistics, food manufacturing has one of the highest incidences of injury and illness among all industries. Animal slaughtering plants have the highest incidence among all food manufacturing industries.

Many production jobs in food manufacturing involve repetitive, physically demanding work. Food manufacturing workers are highly susceptible to repetitive-strain injuries to their hands, wrists, and elbows. This type of injury is especially common in meat- and poultry-processing plants. Production workers often stand for long periods and may be required to lift heavy objects or use cutting, slicing, grinding, and other dangerous tools and machines.

To deal with difficult working conditions, ergonomic programs have been introduced to cut down on work-related accidents and injuries. In an effort to reduce occupational hazards, many plants have redesigned equipment, increased the use of job rotation, allowed longer or more frequent breaks, and implemented extensive training programs in safe work practices.

Because of mechanization, most food manufacturing plants are noisy, with limited opportunities for interaction among workers. Working conditions also depend on the type of food being processed. For example, some bakery employees work at night or on weekends and spend much of their shifts near ovens that can be uncomfortably hot. In contrast, workers in dairies and meat-processing plants typically work daylight hours and may experience cold and damp conditions. Some plants, such as those producing processed fruits and vegetables, operate on a seasonal basis, so workers are not guaranteed steady, year-round employment and occasionally travel from region to region seeking work. These plants are increasingly rare, however, as the industry continues to diversify and manufacturing plants produce alternative foods during otherwise inactive periods.

Hazard Analysis Critical Control Point (HACCP)

Quality control and quality assurance are vital to this industry. The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service branch oversees all aspects of food manufacturing. In addition, other food safety programs have been adopted as issues of chemical and bacterial contamination and new food-borne pathogens remain a public health concern.

For example, by applying science-based controls from raw materials to finished products, a food safety program called Hazard Analysis and Critical Control Point focuses on identifying hazards and preventing them from contaminating food in early stages of meat processing. The program relies on individual plants developing and implementing safety measures along with a system to intercept potential contamination points, which are then subject to USDA inspections.