Food Batchmakers
Production Occupations- O*NET-SOC コード
- 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.
- データ出典: BLS公表時点: 2026-08
中程度· 相対
低い4段階の相対区分非常に高い職業群単位の値
尺度・母数・出典
4段階の相対区分（低い / 中程度 / 高い / 非常に高い）
BLS雇用見通し表の詳細職業831件が母数。値は NEM(全国雇用マトリクス)コード単位で付与されるため、同じ NEM コードの職業は同じバンドになります
- データ出典: Anthropic公表時点: 2026-03
0.000
0.000ここに掲載された値の範囲0.745尺度・母数・出典
観測エクスポージャー指数、公開されたまま0–1
O*NETタスクへの対応づけが基準
SOC 2018の職業単位で公表された値で、同じSOC 2018コードを持つO*NET職業はすべてこの値になります
- データ出典: ILO公表時点: 2025
0.15–0.22· ISCO-08職業グループ2件
尺度・母数・出典
生成AI露出度指数、公開されたまま0–1
ISCO-08の細分類（4桁）単位で公表された値です。米国労働統計局（BLS）の公式対応表（ISCO-08→2010 SOC、2010 SOC→2018 SOC）を公表どおり適用してこの職業に結び付けており、対応は全部または一部です
この出典がどのような性格の値か
BLSの区分は絶対水準ではなく相対順位であり、一次測定でもありません。複数の既存研究が付けた職業別パーセンタイル順位を4段階にまとめた値です。雇用や賃金の予測でもなく、導入確率でもなく、自動化と増強を区別しません。
結び付けたISCO-08グループごとのILO値
- ISCO-08 7513Dairy Products Makers0.22
- ISCO-08 8160Food and Related Products Machine Operators0.15
Task-level exposure
露出のある作業のみ評価済みタスク 25 件 · β ≥ 0.5 のタスク 3 件（12.0%）
β = 直接的な露出（E1）+ 0.5 × ツール利用時の露出（E2）。原典リポジトリの定義に従います。
- 原典の単位：O*NET 27.2 のタスク → O*NET 31.0 の職業コード
- 評価済みタスクはすべて O*NET 31.0 のタスク一覧にあります。
- 出典
- OpenAI "GPTs are GPTs" exposure rubric
- 版
- gh-main-0471612
- ライセンス
- MIT License, Copyright (c) 2024 OpenAI
| Task (O*NET 20.1) | Claude.aiRaw / share % |
|---|---|
Formulate or modify recipes for specific kinds of food products.51-3092.00 | 0.012380.4 |
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.51-3092.00 | 0.003019.6 |
| Not observed on any surface — 23 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 production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle. | —0 |
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 |
Grade food products according to government regulations or according to type, color, bouquet, and moisture content. | —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
O*NET 31.0 のタスク全件（25件）
この職業の O*NET 31.0 のタスク全件（英語原文、種別はコア・補足）。露出値はこの一覧には載せず、上の表で各出典が用いた O*NET 版の文言の横にあります。
| タスク（O*NET 31.0） | 種類 |
|---|---|
| Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle. | コア |
| Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature. | コア |
| Clean and sterilize vats and factory processing areas. | コア |
| Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps. | コア |
| Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors. | コア |
| Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes. | コア |
| Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients. | コア |
| Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color. | コア |
| Select and measure or weigh ingredients, using English or metric measures and balance scales. | コア |
| Turn valve controls to start equipment and to adjust operation to maintain product quality. | コア |
| Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients. | コア |
| Give directions to other workers who are assisting in the batchmaking process. | コア |
| Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results. | コア |
| 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. | コア |
| 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. | 補足 |
| Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device. | 補足 |
| Inspect vats after cleaning to ensure that fermentable residue has been removed. | 補足 |
| Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached. | 補足 |
| Formulate or modify recipes for specific kinds of food products. | 補足 |
| Inspect and pack the final product. | 補足 |
| Grade food products according to government regulations or according to type, color, bouquet, and moisture content. | 補足 |
| Cool food product batches on slabs or in water-cooled kettles. | 補足 |
| Operate refining machines to reduce the particle size of cooked batches. | 補足 |
| Place products on carts or conveyors to transfer them to the next stage of processing. | 補足 |
| Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products. | 補足 |
1.13/ 3· ロボット露出指数
尺度・母数・出典
身体的なタスクそれぞれに、実際に導入・販売・実演されたロボットがこなせる環境に応じて 0–3 の等級を付け（0 不可 · 1 フェンスで囲われた機械セルや瓶詰めラインのようなロボット専用設備 · 2 病院の薬剤部やコンテナ港のような管理された施設 · 3 一般家庭や建設現場のような非定型の環境）、勤務時間に占める割合で平均した値
この職業の O*NET 29.3 タスクのうち身体的なタスクが対象
等級と時間の割合は Anthropic が Claude Opus 5（ウェブ検索）で推定しました（2026年時点）。
ロボット露出指数は、このサイトの AI 露出度とは別の指標であり、足し合わせたり比べたりすることはできません。実際の導入やコスト競争力を示すものではなく、0 には身体的なタスクのない職業も含まれます。
身体的なタスクごとの等級
ロボット環境等級（E0–E3）
E0 ロボット不可詳細
実際に導入・販売・実演されたロボットでは、ロボット専用設備でもこなせないと評価
E1 ロボット専用設備詳細
フェンスで囲われた機械セルや瓶詰めラインのように、機械を中心に作られた設備でこなせると評価
E2 管理された施設詳細
病院の薬剤部やコンテナ港のように、機関が作業基準を保っている人の作業施設でこなせると評価
E3 非定型の環境詳細
一般家庭や建設現場のように、作業基準を保つ機関がない環境でこなせると評価
身体的なタスクに分類されたタスクのみを掲載しています。その他のタスクには出典で等級がないため載せていません。
| タスク（O*NET 29.3） | ロボット環境等級 |
|---|---|
| Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature. | E2 管理された施設 |
| Clean and sterilize vats and factory processing areas. | E2 管理された施設 |
| Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps. | E1 ロボット専用設備 |
| Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors. | E2 管理された施設 |
| 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 ロボット専用設備 |
| Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients. | E1 ロボット専用設備 |
| Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color. | E1 ロボット専用設備 |
| Select and measure or weigh ingredients, using English or metric measures and balance scales. | E1 ロボット専用設備 |
| Turn valve controls to start equipment and to adjust operation to maintain product quality. | E1 ロボット専用設備 |
| Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results. | E1 ロボット専用設備 |
| 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 管理された施設 |
| 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 ロボット専用設備 |
| Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device. | E1 ロボット専用設備 |
| Inspect vats after cleaning to ensure that fermentable residue has been removed. | E1 ロボット専用設備 |
| Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached. | E1 ロボット専用設備 |
| Inspect and pack the final product. | E1 ロボット専用設備 |
| Grade food products according to government regulations or according to type, color, bouquet, and moisture content. | E1 ロボット専用設備 |
| Cool food product batches on slabs or in water-cooled kettles. | E1 ロボット専用設備 |
| Operate refining machines to reduce the particle size of cooked batches. | E1 ロボット専用設備 |
| Place products on carts or conveyors to transfer them to the next stage of processing. | E2 管理された施設 |
| Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products. | E1 ロボット専用設備 |
職業情報
雇用見通し（BLS）
- 雇用者数、2025
- 177K
- 雇用者数見通し、2035
- 188K
- 変化率 (2025–35)
- +6.5%
- 年間賃金の中央値、2025
- $42,290
- 入職時に通常必要な学歴
- High school diploma or equivalent
韓国職業分類との対応（KSCO）
AI Changing Work が作成した Korea Occupation Direct Crosswalk v1.1 現行版の対応です。関係の値は O*NET-SOC 職業の側から読みます。
| KSCO コード | KSCO 名称 | 関係 | 状態 |
|---|---|---|---|
| 71020 | 떡 제조원 | この職業のほうが広い | 確定 |
| 81129 | 그 외 곡물가공 제품 기계 조작원 | この職業のほうが広い | 確定 |
| 81909 | 그 외 식품가공 관련 기계 조작원 | この職業のほうが広い | 確定 |
| 81123 | 국수 및 면류 제품 기계 조작원 | 重なるが同じではない | 確定 |
| 81133 | 낙농품가공 기계 조작원 | 重なるが同じではない | 確定 |
| 81202 | 비알코올성 음료 제조기 조작원 | 重なるが同じではない | 確定 |
| 81902 | 조미 식품 생산기 조작원 | 重なるが同じではない | 確定 |
| 71051 | 김치 제조 종사원 | 関連（対応ではない） | 確定 |
| 71052 | 밑반찬 제조 종사원 | 関連（対応ではない） | 確定 |
| 81122 | 두부 및 유사 제품 기계 조작원 | 関連（対応ではない） | 確定 |
| 81124 | 사탕·껌 및 초콜릿 제품 기계 조작원 | 関連（対応ではない） | 確定 |
| 81201 | 알코올성 음료 제조기 조작원 | 関連（対応ではない） | 確定 |
| 81209 | 그 외 음료 제조 관련 기계 조작원 | 関連（対応ではない） | 検収承認 |
| 81901 | 유지 제조기 조작원 | 関連（対応ではない） | 確定 |
| 81906 | 건강식품 가공기 조작원 | 関連（対応ではない） | 確定 |
関係と状態の定義(kr-direct v1.1)
ILO（国際労働機関）の職業説明
以下のISCO-08職業群は、AI Changing Workが米国労働統計局（BLS）の発行するクロスウォーク（2018 SOC→2010 SOC、2010 SOC→ISCO-08）を個別の選択なしにそのまま適用して、この職業に結び付けたものです。結び付きは全体的な対応の場合も部分的な対応の場合もあります。
- ISCO-08 7513Dairy Products Makers
乳製品製造工
- ISCO-08 8160Food and Related Products Machine Operators
食料品及び関連製品製造機械の運転工
出典: 総務省「国際標準職業分類（ISCO）2008年改定版（仮訳）分類項目名一覧（和英対照）」— 原著：ILO ISCO-08 © International Labour Organization（日本語訳は総務省がILOの許可を得て作成）
Sources: ILO ISCO-08 — details: Credits
ESCO 職業語彙
以下の各項目は、公開されているESCO-O*NET Crosswalk（バージョン1、2022年）で、この職業と一つずつ対応付けられたものです。対応の種類はそのクロスウォークによるもので、表現はAI Changing Workによるものです。
- brew house operatorESCO 8160.7この職業のほうが広い
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 8160.8この職業のほうが広い
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 8160.11この職業のほうが広い
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 8160.39この職業のほうが広い
Hydrogenation machine operators control equipment to process base oils for manufacture of margarine and shortening products.
- blender operatorESCO 8160.5重なるが同じではない
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 8160.6重なるが同じではない
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 8160.29重なるが同じではない
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 8160.33重なるが同じではない
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 8160.34重なるが同じではない
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 8160.40重なるが同じではない
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.
出典: European Commission, DG EMPL — ESCO API 2026-08-08 (bridge v1.2.1)
ライセンス: CC BY 4.0 (EU Reuse Notice)
ESCO reuse terms and the modification notice are in Credits.
フランス職業分類との対応（ROME）
この職業と ROME 4.0 の職業票（fiche）との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。「暫定」と表示した対応は、同じモデル系列（Claude）の二人の判定者による判定のみ、またはその判定に運営者の規則を適用して採用したものであり、確定した対応より根拠が弱くなります。
| ROME コード | ROME 名称（フランス語） | 関係 |
|---|---|---|
| A1412 | Fromager-affineur / Fromagère-affineuse | この職業のほうが広い |
| D1115 | Chocolatier / Chocolatière | この職業のほうが広い暫定 |
| D1118 | Glacier / Glacière | この職業のほうが広い暫定 |
| H2104 | Fromager industriel / Fromagère industrielle | この職業のほうが広い暫定 |
| A1413 | Brasseur / Brasseuse de bière | 関連（対応ではない）暫定 |
| H2102 | Conducteur / Conductrice de machines en industrie alimentaire | 関連（対応ではない）暫定 |
| H2105 | Agent / Agente de production en industrie alimentaire | 関連（対応ではない）暫定 |
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)
スペイン職業分類との対応（CNO-11）
この職業と CNO-11 の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。
| CNO-11 コード | CNO-11 名称（スペイン語） | 関係 |
|---|---|---|
| 8160 | Operadores de máquinas para elaborar productos alimenticios, bebidas y tabaco | この職業のほうが狭い暫定 |
| 7703 | Panaderos, pasteleros y confiteros | 関連（対応ではない）暫定 |
| 7704 | Trabajadores del tratamiento de la leche y elaboración de productos lácteos (incluidos helados) | 関連（対応ではない）暫定 |
| 7706 | Trabajadores de la elaboración de bebidas alcohólicas distintas del vino | 関連（対応ではない）暫定 |
| 7707 | Trabajadores de la elaboración del vino | 関連（対応ではない）暫定 |
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)
ドイツ職業分類との対応（KldB）
この職業と KldB の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。
| KldB コード | KldB 名称（ドイツ語） | 関係 |
|---|---|---|
| 29202 | Berufe in der Lebensmittelherstellung (ohne Spezialisierung) - fachlich ausgerichtete Tätigkeiten | 重なるが同じではない暫定 |
| 29102 | Berufe in der Getränkeherstellung (ohne Spezialisierung) - fachlich ausgerichtete Tätigkeiten | 関連（対応ではない）暫定 |
| 29112 | Brauer/innen und Mälzer/innen - fachlich ausgerichtete Tätigkeiten | 関連（対応ではない）暫定 |
| 29142 | Berufe in der Fruchtsafttechnik - fachlich ausgerichtete Tätigkeiten | 関連（対応ではない）暫定 |
| 29252 | Berufe in der Milchproduktherstellung - fachlich ausgerichtete Tätigkeiten | 関連（対応ではない）暫定 |
| 29262 | Berufe in der Süßwarenherstellung - fachlich ausgerichtete Tätigkeiten | 関連（対応ではない）暫定 |
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)
日本職業分類との対応（JSCO）
この職業と JSCO の職業との対応で、AI Changing Work が AI モデルを用いて判定したものです。関係はこの職業の側から読みます。
| JSCO コード | JSCO 名称（日本語） | 関係 |
|---|---|---|
| 533 | 食料品製造従事者 | この職業のほうが狭い暫定 |
| 504 | 飲料・たばこ生産設備制御・監視員 | 関連（対応ではない）暫定 |
| 534 | 飲料・たばこ製造従事者 | 関連（対応ではない）暫定 |
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)
このページのデータの出典・ライセンスと AI Changing Work による改変・翻訳の告知：クレジットと出典