Specialistes en Securite Alimentaire
Préparation Alimentaire et ServiceExposition à l'IA
- Source des données: BLSPublié: 2026-08
Élevée· relative
FaibleQuatre bandes relativesTrès élevéeValeur par groupe professionnel
Échelle, base et source
Quatre bandes relatives (Faible / Modérée / Élevée / Très élevée)
831 métiers détaillés du tableau des projections d'emploi du BLS. La valeur est attribuée par code de la National Employment Matrix (NEM), si bien que les métiers partageant un code NEM reçoivent la même bande
- Source des données: AnthropicPublié: 2026-03
0.204
0.000Étendue des valeurs présentées ici0.745Échelle, base et source
- Source des données: ILOPublié: 2025
0.26
0.09Étendue des valeurs présentées ici0.70Valeur par groupe professionnel
Échelle, base et source
Indice d'exposition à l'IA générative, 0–1 tel que publié
Groupe de base CITP-08 — tous les métiers partageant le code reçoivent cette valeur
Calculé par ce site, non publié par l'OIT : sur les 1 012 professions que ce site relie au jeu de données de l'OIT, 76% atteignent ou dépassent cette valeur.
Quelle est la nature de la valeur publiée par cette source
La catégorie BLS est un rang relatif et non un niveau absolu, et ce n'est pas une mesure de première main : elle regroupe en quatre bandes les rangs centiles du métier dans plusieurs études publiées. Ce n'est ni une prévision d'emploi ou de salaire, ni une probabilité d'adoption, et elle ne distingue pas automatisation et augmentation.
Task-level exposure
Tâches exposées uniquement| Task | Claude.aiRaw / share % | APIRaw / share % |
|---|---|---|
Respond to general inquiries or requests from the public.19-4011 | 0.061939.1 | 0.023514.9 |
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.19-4011 | 0.055335.0 | 0.01288.1 |
Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.19-4011 | 0.031219.7 | 0.116273.9 |
Provide assistance to food scientists or technologists in research and development, production technology, or quality control.19-4011 | 0.00634.0 | 0.00483.0 |
Supervise pest or weed control operations, including locating and identifying pests or weeds, selecting chemicals and application methods, or scheduling application.19-4011 | 0.00181.1 | —0 |
Examine animals or crop specimens to determine the presence of diseases or other problems.19-4011 | 0.00171.0 | —0 |
| Not observed on any surface — 35 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. | ||
Record data pertaining to experimentation, research, or animal care. | —0 | —0 |
Prepare data summaries, reports, or analyses that include results, charts, or graphs to document research findings and results. | —0 | —0 |
Supervise or train agricultural technicians or farm laborers. | —0 | —0 |
Measure or weigh ingredients used in laboratory testing. | —0 | —0 |
Set up laboratory or field equipment as required for site testing. | —0 | —0 |
Prepare laboratory samples for analysis, following proper protocols to ensure that they will be stored, prepared, and disposed of efficiently and effectively. | —0 | —0 |
Collect animal or crop samples. | —0 | —0 |
Conduct insect or plant disease surveys. | —0 | —0 |
Perform general nursery duties, such as propagating standard varieties of plant materials, collecting and germinating seeds, maintaining cuttings of plants, or controlling environmental conditions. | —0 | —0 |
Operate farm machinery, including tractors, plows, mowers, combines, balers, sprayers, earthmoving equipment, or trucks. | —0 | —0 |
Perform crop production duties, such as tilling, hoeing, pruning, weeding, or harvesting crops. | —0 | —0 |
Devise cultural methods or environmental controls for plants for which guidelines are sketchy or nonexistent. | —0 | —0 |
Maintain or repair agricultural facilities, equipment, or tools to ensure operational readiness, safety, and cleanliness. | —0 | —0 |
Transplant trees, vegetables, or horticultural plants. | —0 | —0 |
Prepare or present agricultural demonstrations. | —0 | —0 |
Assess comparative soil erosion from various planting or tillage systems, such as conservation tillage with mulch or ridge till systems, no-till systems, or conventional tillage systems with or without moldboard plows. | —0 | —0 |
Conduct studies of nitrogen or alternative fertilizer application methods, quantities, or timing to ensure satisfaction of crop needs and minimization of leaching, runoff, or denitrification. | —0 | —0 |
Record environmental data from field samples of soil, air, water, or pests to monitor the effectiveness of integrated pest management (IPM) practices. | —0 | —0 |
Prepare land for cultivated crops, orchards, or vineyards by plowing, discing, leveling, or contouring. | —0 | —0 |
Perform laboratory or field testing, using spectrometers, nitrogen determination apparatus, air samplers, centrifuges, or potential hydrogen (pH) meters to perform tests. | —0 | —0 |
Perform tests on seeds to evaluate seed viability. | —0 | —0 |
Prepare culture media, following standard procedures. | —0 | —0 |
Determine the germination rates of seeds planted in specified areas. | —0 | —0 |
Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients. | —0 | —0 |
Record or compile test results or prepare graphs, charts, or reports. | —0 | —0 |
Analyze test results to classify products or compare results with standard tables. | —0 | —0 |
Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics. | —0 | —0 |
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products. | —0 | —0 |
Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications. | —0 | —0 |
Maintain records of testing results or other documents as required by state or other governing agencies. | —0 | —0 |
Monitor and control temperature of products. | —0 | —0 |
Perform regular maintenance of laboratory equipment by inspecting, calibrating, cleaning, or sterilizing. | —0 | —0 |
Train newly hired laboratory personnel. | —0 | —0 |
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants. | —0 | —0 |
Prepare or incubate slides with cell cultures. | —0 | —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 |
|---|---|
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using mathematical and chemical procedures.O*NET Task ID 7578 | 1.0 |
Record or compile test results or prepare graphs, charts, or reports.O*NET Task ID 7579 | 1.0 |
Analyze test results to classify products or compare results with standard tables.O*NET Task ID 7581 | 1.0 |
Maintain records of testing results or other documents as required by state or other governing agencies.O*NET Task ID 20394 | 1.0 |
Provide assistance to food scientists or technologists in research and development, production technology, or quality control.O*NET Task ID 7577 | 0.5 |
Examine chemical or biological samples to identify cell structures or to locate bacteria or extraneous material, using a microscope.O*NET Task ID 7583 | 0.5 |
Order supplies needed to maintain inventories in laboratories or in storage facilities of food or beverage processing plants.O*NET Task ID 7587 | 0.5 |
Conduct standardized tests on food, beverages, additives, or preservatives to ensure compliance with standards and regulations regarding factors such as color, texture, or nutrients.O*NET Task ID 7576 | 0.0 |
Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples with specific characteristics.O*NET Task ID 7582 | 0.0 |
Mix, blend, or cultivate ingredients to make reagents or to manufacture food or beverage products.O*NET Task ID 7584 | 0.0 |
Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dimensions meet specifications.O*NET Task ID 7585 | 0.0 |
Monitor and control temperature of products.O*NET Task ID 20395 | 0.0 |
Perform regular maintenance of laboratory equipment by inspecting, calibrating, cleaning, or sterilizing.O*NET Task ID 20396 | 0.0 |
Train newly hired laboratory personnel.O*NET Task ID 20397 | 0.0 |
Prepare or incubate slides with cell cultures.O*NET Task ID 20398 | 0.0 |
Supervise other food science technicians.O*NET Task ID 22261 | 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