Food Batchmakers
Production Occupations- O*NET-SOC code
- 51-3092.00
Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.
- Data source: BLSPublished: 2026-08
Moderate· relative
LowFour relative bandsVery highGroup-level value
Scale, basis and source
Four relative bands (Low / Moderate / High / Very high)
831 detailed occupations in the BLS Employment Projections table. Assigned per National Employment Matrix (NEM) code, so occupations sharing a NEM code carry the same band
- Data source: AnthropicPublished: 2026-03
0.000
0.000Range of values carried here0.745Scale, basis and source
Observed exposure index, 0–1 as published
Mapped onto O*NET tasks
Published per SOC 2018 occupation; every O*NET occupation with the same SOC 2018 code carries this value
- Data source: ILOPublished: 2025
0.15–0.22· 2 ISCO-08 groups
Scale, basis and source
Generative AI exposure index, 0–1 as published
Published per ISCO-08 unit group. Linked to this occupation, wholly or in part, by applying U.S. Bureau of Labor Statistics crosswalks (ISCO-08 to 2010 SOC, 2010 SOC to 2018 SOC) as published
What kind of figure this source publishes
The BLS category is a relative rank, not an absolute level, and it is not a first-hand measurement: it groups an occupation's percentile ranks across several published studies into four bands. It is not an employment or wage forecast, not a probability of adoption, and it does not separate automation from augmentation.
ILO value for each linked ISCO-08 group
- ISCO-08 7513Dairy Products Makers0.22
- ISCO-08 8160Food and Related Products Machine Operators0.15
Task-level exposure
Exposed tasks only25 rated tasks · 3 tasks with β ≥ 0.5 (12.0%)
β = direct exposure (E1) + 0.5 × exposure when tools are available (E2), per the source repository's definition.
- Source unit: O*NET 27.2 tasks → O*NET 31.0 occupation code
- All rated tasks are in the O*NET 31.0 task list.
- Source
- OpenAI "GPTs are GPTs" exposure rubric
- Release
- gh-main-0471612
- License
- MIT License, Copyright (c) 2024 OpenAI
| Task (O*NET 20.1) | Claude.aiRaw / share % |
|---|---|
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.51-3092.00 | 0.042176.6 |
Formulate or modify recipes for specific kinds of food products.51-3092.00 | 0.008715.9 |
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.51-3092.00 | 0.00234.1 |
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.51-3092.00 | 0.00183.4 |
| Not observed on any surface — 21 task(s) — These tasks have no row in the source for this release. The 0 in the share row is a display-stage composition ratio; absence is what the — in the raw row states. | |
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature. | —0 |
Clean and sterilize vats and factory processing areas. | —0 |
Press switches and turn knobs to start, adjust, and regulate equipment such as beaters, extruders, discharge pipes, and salt pumps. | —0 |
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors. | —0 |
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes. | —0 |
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients. | —0 |
Select and measure or weigh ingredients, using English or metric measures and balance scales. | —0 |
Turn valve controls to start equipment and to adjust operation to maintain product quality. | —0 |
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients. | —0 |
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. | —0 |
Give directions to other workers who are assisting in the batchmaking process. | —0 |
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device. | —0 |
Inspect vats after cleaning to ensure that fermentable residue has been removed. | —0 |
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results. | —0 |
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached. | —0 |
Inspect and pack the final product. | —0 |
Cool food product batches on slabs or in water-cooled kettles. | —0 |
Operate refining machines to reduce the particle size of cooked batches. | —0 |
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. | —0 |
Place products on carts or conveyors to transfer them to the next stage of processing. | —0 |
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products. | —0 |
Values in this tab are predicted labels, not observations. Eloundou et al. (2023) published two rating regimes — human raters and GPT-4 — and the β shown here is derived from the GPT-4 rater basis alone; the same task can take a different value under the other regime. The unit and the meaning differ from the observed shares (%) in the other tabs, so do not place them on the same axis.
| Task (O*NET 27.2) | βE1 + 0.5 × E2 |
|---|---|
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.O*NET Task ID 4919 | 1.0 |
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.O*NET Task ID 4929 | 1.0 |
Formulate or modify recipes for specific kinds of food products.O*NET Task ID 4936 | 0.5 |
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.O*NET Task ID 4920 | 0.0 |
Clean and sterilize vats and factory processing areas.O*NET Task ID 4921 | 0.0 |
Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.O*NET Task ID 4922 | 0.0 |
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.O*NET Task ID 4923 | 0.0 |
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.O*NET Task ID 4924 | 0.0 |
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.O*NET Task ID 4925 | 0.0 |
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.O*NET Task ID 4926 | 0.0 |
Select and measure or weigh ingredients, using English or metric measures and balance scales.O*NET Task ID 4927 | 0.0 |
Turn valve controls to start equipment and to adjust operation to maintain product quality.O*NET Task ID 4928 | 0.0 |
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.O*NET Task ID 4930 | 0.0 |
Give directions to other workers who are assisting in the batchmaking process.O*NET Task ID 4931 | 0.0 |
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.O*NET Task ID 4932 | 0.0 |
Inspect vats after cleaning to ensure that fermentable residue has been removed.O*NET Task ID 4933 | 0.0 |
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.O*NET Task ID 4934 | 0.0 |
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.O*NET Task ID 4935 | 0.0 |
Inspect and pack the final product.O*NET Task ID 4937 | 0.0 |
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.O*NET Task ID 4938 | 0.0 |
Cool food product batches on slabs or in water-cooled kettles.O*NET Task ID 4939 | 0.0 |
Operate refining machines to reduce the particle size of cooked batches.O*NET Task ID 4940 | 0.0 |
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.O*NET Task ID 4941 | 0.0 |
Place products on carts or conveyors to transfer them to the next stage of processing.O*NET Task ID 4942 | 0.0 |
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.O*NET Task ID 4943 | 0.0 |
β = E1 + 0.5 × E2 · E1 = tasks where direct LLM access alone cuts time by at least 50%, E2 = tasks where software built on top of an LLM cuts time by at least 50%. Values take only 0 / 0.5 / 1.0.
Data sources & licenses — O*NET®, Anthropic Economic Index, Eloundou et al. (2023): see full notices on the Credits page
All O*NET 31.0 task statements (25)
All O*NET 31.0 task statements for this occupation (English, as published; task type core or supplemental). Exposure values are not listed here; they are in the table above, next to each task statement as worded in the O*NET version each source used.
| Task (O*NET 31.0) | Type |
|---|---|
| Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle. | Core |
| Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature. | Core |
| Clean and sterilize vats and factory processing areas. | Core |
| Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps. | Core |
| Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors. | Core |
| Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes. | Core |
| Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients. | Core |
| Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color. | Core |
| Select and measure or weigh ingredients, using English or metric measures and balance scales. | Core |
| Turn valve controls to start equipment and to adjust operation to maintain product quality. | Core |
| Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients. | Core |
| Give directions to other workers who are assisting in the batchmaking process. | Core |
| Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results. | Core |
| 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. | Core |
| 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. | Supplemental |
| Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device. | Supplemental |
| Inspect vats after cleaning to ensure that fermentable residue has been removed. | Supplemental |
| Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached. | Supplemental |
| Formulate or modify recipes for specific kinds of food products. | Supplemental |
| Inspect and pack the final product. | Supplemental |
| Grade food products according to government regulations or according to type, color, bouquet, and moisture content. | Supplemental |
| Cool food product batches on slabs or in water-cooled kettles. | Supplemental |
| Operate refining machines to reduce the particle size of cooked batches. | Supplemental |
| Place products on carts or conveyors to transfer them to the next stage of processing. | Supplemental |
| Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products. | Supplemental |
1.13/ 3· Robot exposure index
Scale, basis and source
Each physical task is graded 0–3 by the setting in which robots that have been deployed, sold or demonstrated could do it (0 none · 1 purpose-built robot settings such as a fenced machine cell or a bottling line · 2 structured facilities such as a hospital pharmacy or a container port · 3 unstructured settings such as a private home or a construction site), and the grades are averaged by share of working time
Physical tasks among this occupation's O*NET 29.3 tasks
Anthropic estimated the grades and time shares with Claude Opus 5 using web search, as of 2026.
The robot exposure index is a different measure from the AI exposure figures on this site and cannot be added to or compared with them. It does not measure actual adoption or cost, and 0 also covers occupations with no physical tasks.
Tier of each physical task
Robot environment tiers (E0–E3)
E0 noneDetails
Rated not doable by robots that have been deployed, sold or demonstrated, even in a purpose-built setting
E1 purpose-built robot settingsDetails
Rated doable in a setting built around the machine, such as a fenced machine cell or a bottling line
E2 structured facilitiesDetails
Rated doable in a human work facility that an institution keeps to a working standard, such as a hospital pharmacy or a container port
E3 unstructured settingsDetails
Rated doable in a setting that no institution keeps to a working standard, such as a private home or a construction site
Only tasks classified as physical are listed; other tasks have no tier in the source.
| Task (O*NET 29.3) | Robot environment tier |
|---|---|
| Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature. | E2 structured facilities |
| Clean and sterilize vats and factory processing areas. | E2 structured facilities |
| Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps. | E1 purpose-built robot settings |
| Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors. | E2 structured facilities |
| Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes. | E1 purpose-built robot settings |
| Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients. | E1 purpose-built robot settings |
| Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color. | E1 purpose-built robot settings |
| Select and measure or weigh ingredients, using English or metric measures and balance scales. | E1 purpose-built robot settings |
| Turn valve controls to start equipment and to adjust operation to maintain product quality. | E1 purpose-built robot settings |
| Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results. | E1 purpose-built robot settings |
| 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. | E2 structured facilities |
| 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. | E1 purpose-built robot settings |
| Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device. | E1 purpose-built robot settings |
| Inspect vats after cleaning to ensure that fermentable residue has been removed. | E1 purpose-built robot settings |
| Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached. | E1 purpose-built robot settings |
| Inspect and pack the final product. | E1 purpose-built robot settings |
| Grade food products according to government regulations or according to type, color, bouquet, and moisture content. | E1 purpose-built robot settings |
| Cool food product batches on slabs or in water-cooled kettles. | E1 purpose-built robot settings |
| Operate refining machines to reduce the particle size of cooked batches. | E1 purpose-built robot settings |
| Place products on carts or conveyors to transfer them to the next stage of processing. | E2 structured facilities |
| Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products. | E1 purpose-built robot settings |
Occupation information
Employment outlook (BLS)
- Employment, 2025
- 177K
- Projected employment, 2035
- 188K
- Change (2025–35)
- +6.5%
- Median annual wage, 2025
- $42,290
- Typical education needed for entry
- High school diploma or equivalent
Korea classification links (KSCO)
Links from the current release of the Korea Occupation Direct Crosswalk v1.1, made by AI Changing Work. Relation values are read from the O*NET-SOC occupation side.
| KSCO code | KSCO title | Relation | Status |
|---|---|---|---|
| 71020 | 떡 제조원 | This occupation is broader | confirmed |
| 81129 | 그 외 곡물가공 제품 기계 조작원 | This occupation is broader | confirmed |
| 81909 | 그 외 식품가공 관련 기계 조작원 | This occupation is broader | confirmed |
| 81123 | 국수 및 면류 제품 기계 조작원 | Overlapping, not the same | confirmed |
| 81133 | 낙농품가공 기계 조작원 | Overlapping, not the same | confirmed |
| 81202 | 비알코올성 음료 제조기 조작원 | Overlapping, not the same | confirmed |
| 81902 | 조미 식품 생산기 조작원 | Overlapping, not the same | confirmed |
| 71051 | 김치 제조 종사원 | Related, not a match | confirmed |
| 71052 | 밑반찬 제조 종사원 | Related, not a match | confirmed |
| 81122 | 두부 및 유사 제품 기계 조작원 | Related, not a match | confirmed |
| 81124 | 사탕·껌 및 초콜릿 제품 기계 조작원 | Related, not a match | confirmed |
| 81201 | 알코올성 음료 제조기 조작원 | Related, not a match | confirmed |
| 81209 | 그 외 음료 제조 관련 기계 조작원 | Related, not a match | reviewed |
| 81901 | 유지 제조기 조작원 | Related, not a match | confirmed |
| 81906 | 건강식품 가공기 조작원 | Related, not a match | confirmed |
Relation and status definitions(kr-direct v1.1)
ILO occupational description
AI Changing Work links the ISCO-08 unit groups below to this occupation by applying the U.S. Bureau of Labor Statistics crosswalks (2018 SOC to 2010 SOC, 2010 SOC to ISCO-08) as published, without case-by-case selection; each link may be whole or partial.
- ISCO-08 7513Dairy Products Makers
- ISCO-08 8160Food and Related Products Machine Operators
Sources: ILO ISCO-08 — details: Credits
ESCO occupational vocabulary
Each entry below is matched to this occupation in the published ESCO-O*NET Crosswalk (version 1, 2022). The match types are that crosswalk's; the wording is AI Changing Work's.
- brew house operatorESCO 8160.7This occupation is broader
Brew house operators monitor the processes of mashing, lautering and boiling of raw materials. They make sure that the brewing vessels are clean correctly and timely. They supervise the work in the brew house and operate the brew house equipment to deliver brews of good quality within the specified time.
- bulk fillerESCO 8160.8This occupation is broader
Bulk fillers perform dumping of food products into barrels, tubs, or containers together with prescribed amounts of preservatives, such as salt, sugar, brine, syrup, or vinegar for the manufacturing of food products.
- candy machine operatorESCO 8160.11This occupation is broader
Candy machine operators tend machines that mix candy ingredients. They tend machines that weigh, measure, and mix ingredients. They form soft candies by spreading candy onto cooling and warming slabs cutting them manually or mechanically. They cast candies in moulds or by machine that extrudes candy.
- hydrogenation machine operatorESCO 8160.39This occupation is broader
Hydrogenation machine operators control equipment to process base oils for manufacture of margarine and shortening products.
- blender operatorESCO 8160.5Overlapping, not the same
Blender operators produce non-alcoholic flavoured waters by managing the administration of a large selection of ingredients to water. They handle and administer ingredients such as sugar, fruits juices, vegetable juices, syrups based on fruit or herbs, natural flavours, synthetic food additives like artificial sweeteners, colours, preservatives, acidity regulators, vitamins, minerals, and carbon dioxide. They manage the quantities depending on the product.
- blending plant operatorESCO 8160.6Overlapping, not the same
Blending plant operators control equipment to weigh and mix vegetable oils used in products such as salad oil and margarines. They tend pump oils to perform the blending according to specific formulas. They draw off samples of mixed oil to examine its texture and colour and based on that make adjustments to blending processes.
- extract mixer testerESCO 8160.29Overlapping, not the same
Extract mixer testers sift spices using mechanical sifters. They operate mixing machines to blend spices and weigh them until a specified consistency is reached. They compare colours of mixtures with the standard colour chart to ensure that colours of the mixture meet the specifications.
- flour purifier operatorESCO 8160.33Overlapping, not the same
Flour purifier operators tend machines to blend and sift flour. They tend screw conveyors to transport flour for blending and purification processes. They operate separators to sieve blended flour and to remove lumps before it is ready for packaging.
- food production operatorESCO 8160.34Overlapping, not the same
Food production operators supply and perform one or more tasks in different stages of the food production process. They perform manufacturing operations and processes to foods and beverages, perform packaging, operate machines manually or automatically, follow predetermined procedures, and take food safety regulations on board.
- kettle tenderESCO 8160.40Overlapping, not the same
Kettle tenders operate machines that mix chewing gum base with sugar or sweetener. They follow procedures to place gum base in containers and then direct it to flow into mixers.
Source: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
License: CC BY 4.0 (EU Reuse Notice)
ESCO reuse terms and the modification notice are in Credits.
France classification links (ROME)
AI Changing Work's links between this occupation and ROME 4.0 job profiles, judged with AI models. Relations are read from this occupation's side. Links marked “provisional” were adopted on the judgments of two judges from the same model family (Claude) alone, or by an operator rule applied to their judgments, so they rest on weaker evidence than confirmed links.
| ROME code | ROME title (French) | Relation |
|---|---|---|
| A1412 | Fromager-affineur / Fromagère-affineuse | This occupation is broader |
| D1115 | Chocolatier / Chocolatière | This occupation is broaderprovisional |
| D1118 | Glacier / Glacière | This occupation is broaderprovisional |
| H2104 | Fromager industriel / Fromagère industrielle | This occupation is broaderprovisional |
| A1413 | Brasseur / Brasseuse de bière | Related, not a matchprovisional |
| H2102 | Conducteur / Conductrice de machines en industrie alimentaire | Related, not a matchprovisional |
| H2105 | Agent / Agente de production en industrie alimentaire | Related, not a matchprovisional |
Source: France Travail — Répertoire Opérationnel des Métiers et des Emplois (ROME 4.0), version 61, last updated 15 June 2026 (https://www.data.gouv.fr/datasets/repertoire-operationnel-des-metiers-et-des-emplois-rome). Licence Ouverte 2.0.
ROME codes and titles are reproduced unchanged; the links to O*NET-SOC occupations are AI Changing Work's own judgment and are not a France Travail correspondence.
(AI Changing Work link release: fr-direct v1)
Spain classification links (CNO-11)
AI Changing Work's links between this occupation and CNO-11 occupations, judged with AI models. Relations are read from this occupation's side.
| CNO-11 code | CNO-11 title (Spanish) | Relation |
|---|---|---|
| 8160 | Operadores de máquinas para elaborar productos alimenticios, bebidas y tabaco | This occupation is narrowerprovisional |
| 7703 | Panaderos, pasteleros y confiteros | Related, not a matchprovisional |
| 7704 | Trabajadores del tratamiento de la leche y elaboración de productos lácteos (incluidos helados) | Related, not a matchprovisional |
| 7706 | Trabajadores de la elaboración de bebidas alcohólicas distintas del vino | Related, not a matchprovisional |
| 7707 | Trabajadores de la elaboración del vino | Related, not a matchprovisional |
Source: Instituto Nacional de Estadística (INE), National Classification of Occupations 2011 (CNO-11, Royal Decree 1591/2010) — www.ine.es · Licensed CC BY 4.0. CNO-11 codes and Spanish titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not an INE correspondence.
(AI Changing Work link release: es-direct v1)
Germany classification links (KldB)
AI Changing Work's links between this occupation and KldB occupations, judged with AI models. Relations are read from this occupation's side.
| KldB code | KldB title (German) | Relation |
|---|---|---|
| 29202 | Berufe in der Lebensmittelherstellung (ohne Spezialisierung) - fachlich ausgerichtete Tätigkeiten | Overlapping, not the sameprovisional |
| 29102 | Berufe in der Getränkeherstellung (ohne Spezialisierung) - fachlich ausgerichtete Tätigkeiten | Related, not a matchprovisional |
| 29112 | Brauer/innen und Mälzer/innen - fachlich ausgerichtete Tätigkeiten | Related, not a matchprovisional |
| 29142 | Berufe in der Fruchtsafttechnik - fachlich ausgerichtete Tätigkeiten | Related, not a matchprovisional |
| 29252 | Berufe in der Milchproduktherstellung - fachlich ausgerichtete Tätigkeiten | Related, not a matchprovisional |
| 29262 | Berufe in der Süßwarenherstellung - fachlich ausgerichtete Tätigkeiten | Related, not a matchprovisional |
Source: © Statistik der Bundesagentur für Arbeit — Klassifikation der Berufe 2010 – überarbeitete Fassung 2020, https://statistik.arbeitsagentur.de. KldB codes and titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own mapping (eigene Zuordnung) and are not a Bundesagentur für Arbeit correspondence.
(AI Changing Work link release: de-direct v1)
Japan classification links (JSCO)
AI Changing Work's links between this occupation and JSCO occupations, judged with AI models. Relations are read from this occupation's side.
| JSCO code | JSCO title (Japanese) | Relation |
|---|---|---|
| 533 | 食料品製造従事者 | This occupation is narrowerprovisional |
| 504 | 飲料・たばこ生産設備制御・監視員 | Related, not a matchprovisional |
| 534 | 飲料・たばこ製造従事者 | Related, not a matchprovisional |
Source: Ministry of Internal Affairs and Communications (MIC), Japan Standard Occupational Classification (Dec. 2009, MIC Notification No. 555). JSCO codes and Japanese titles are reproduced unchanged; the links to O*NET occupations are AI Changing Work's own judgment and are not a MIC correspondence.
(AI Changing Work link release: jp-direct v1)
Sources, licenses and AI Changing Work's modification and translation notices for this page: Credits & sources