Elaboradores de Alimentos por Lotes
Preparación de Alimentos y ServicioExposición a la IA
- Fuente de datos: BLSPublicado: 2026-08
Moderado· relativa
BajoCuatro bandas relativasMuy altoValor por grupo ocupacional
Escala, base y fuente
Cuatro bandas relativas (Bajo / Moderado / Alto / Muy alto)
831 ocupaciones detalladas de la tabla de proyecciones de empleo de BLS. El valor se asigna por código de la National Employment Matrix (NEM), de modo que las ocupaciones que comparten un código NEM reciben la misma banda
- Fuente de datos: AnthropicPublicado: 2026-03
0.000
0.000Rango de los valores aquí recogidos0.745Escala, base y fuente
Índice de exposición observada, 0–1 tal como se publica
Mapeado sobre tareas de O*NET
- Fuente de datos: ILOPublicado: 2025
0.15
0.09Rango de los valores aquí recogidos0.70Valor por grupo ocupacional
Escala, base y fuente
Índice de exposición a la IA generativa, 0–1 tal como se publica
Grupo primario de la CIUO-08 — todas las ocupaciones con ese código reciben este valor
Calculado por este sitio, no publicado por la OIT: de las 1012 ocupaciones que este sitio vincula al conjunto de datos de la OIT, un 92% alcanza o supera este valor.
Qué tipo de cifra publica esta fuente
La categoría de BLS es un rango relativo, no un nivel absoluto, y tampoco es una medición de primera mano: agrupa en cuatro bandas los rangos percentiles de la ocupación en varios estudios publicados. No es una previsión de empleo ni de salarios, no es una probabilidad de adopción y no distingue entre automatización y aumento.
Task-level exposure
Solo tareas expuestas| Task | Claude.aiRaw / share % |
|---|---|
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.51-3092 | 0.042176.6 |
Formulate or modify recipes for specific kinds of food products.51-3092 | 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 | 0.00234.1 |
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.51-3092 | 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 | 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