Butchers and Meat, Poultry,

and Fish Cutters

(D.O.T. 316.681-010, .684-018 and -022; 525.361-010 through .664-010, .684-010 through -058, and .687-010, -030, -066, -070, and -074)

Nature of the Work

Butchers and meat, poultry, and fish cutters reduce animal carcasses into small pieces of meat suitable for sale to consumers. In meatpacking plants, butchers slaughter cattle, hogs, goats, and sheep and cut the carcasses into large wholesale cuts such as rounds, loins, ribs, and chucks to facilitate handling, distribution, and marketing. Meat trimmings are used to prepare sausages, luncheon meats, and other fabricated meat products. Butchers usually work on assembly lines, with each individual responsible for only a few of the many cuts needed to process a carcass. Depending on the type of cut, they may use knives, cleavers, meat saws, bandsaws, and other equipment.

In grocery stores, wholesale establishments that supply meat to restaurants, and institutional food service facilities, butchers-also called meatcutters-separate the wholesale cuts of meat into retail cuts or individual size servings. They cut the meat into steaks and chops using knives and electric saws, shape and tie roasts, and grind beef for sale as hamburger meat. Boneless cuts are prepared using knives, slicers, or power cutters, while bandsaws are required on bone-in pieces. Butchers in retail food stores also may weigh, wrap, and label the cuts and arrange them in refrigerated cases for display to customers. They also may prepare special cuts of meat ordered by customers.

Poultry cutters slaughter and cut up chickens, turkeys, and other types of poultry. However, these tasks are increasingly being performed by machines, and some modern poultry processing plants use hand cutters only for tasks, such as de-boning breast meat, that are difficult for machines to perform with precision.

Fish cleaners cut, scale, and dress fish in fish processing plants and wholesale and retail fish markets. They remove the head, scales, and other inedible portions and cut the fish into steaks or boneless fillets. In markets, they may wait on customers and clean fish to order.

Retail meat and poultry butchers and fish cutters also prepare ready-to-heat foods. This often entails filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables, or applying sauces or breading.

Working Conditions

Working conditions vary by the type and size of establishment. In meatpacking plants and larger retail food establishments, butchers and meatcutters work in large meatcutting rooms equipped with power machines and conveyors. In small retail markets, the meatcutter or fish cleaner may work in a space behind the meat counter. Health and safety standards require that work areas be clean and sanitary.

Butchers and meat, poultry, and fish cutters often work in refrigerated rooms to help prevent meat from spoiling. The low temperature, combined with the need to stand for long periods of time, makes the work tiring. Butchers and meat, poultry, and fish cutters are more susceptible to injury than most other workers; in 1989, meatpacking plants had the second highest incidence of work-related injury and illness of any industry. Besides injuries that occur when insufficient care is used when working with knives, cleavers, and power tools, the repetitive nature of their work makes them susceptible to cumulative trauma injuries, such as carpal tunnel syndrome. However, the recent introduction of "ergonomic" (user-friendly) meatcutting tools has decreased some of the more strenuous and dangerous aspects of this work.

Employment

Butchers and meat, poultry, and fish cutters held about 355,000 jobs in 1990. Over four-fifths worked in meatpacking and poultry and fish

The work of butchers and meat, poultry, and fish cutters can be hazardous.

processing plants and retail grocery stores, while others were employed by meat and fish markets, restaurants, hotels, and wholesale establishments. The majority of the 234,000 skilled butchers and meatcutters worked in retail grocery stores, while almost 9 out of 10 of the semiskilled meat, poultry, and fish cutters worked in meatpacking and poultry and fish processing plants. Skilled butchers and meatcutters are employed in almost every city and town in the Nation, while semiskilled meat, poultry, and fish cutter jobs are concentrated in communities with food processing plants.

Training, Other Qualifications, and Advancement

Most butchers and meat, poultry, and fish cutters acquire their skills informally on the job or through apprenticeship programs. A few learn their basic skills by attending trade and vocational schools. However, graduates of these schools may need additional on-the-job training and experience to work as butchers and meatcutters.

Generally, on-the-job trainees begin by doing less difficult jobs, such as removing bones. Under the guidance of experienced workers, they learn the proper use of tools and equipment and how to prepare various cuts of meat. After demonstrating skill with tools, they learn to divide quarters into wholesale cuts and wholesale cuts into retail and individual portions. Trainees may learn to roll and tie roasts, prepare sausage, and cure meat. Those in retail food establishments may learn marketing operations such as inventory control, meat buying, and recordkeeping.

Meatcutters who learn the trade through apprenticeship programs generally complete 2 years of supervised on-the-job training supplemented by classroom work. At the end of the training period, apprentices must pass a meatcutting test. In some areas, apprentices may become meatcutters without completing the entire training program if they can pass the test.

Skills important in meat, poultry, and fish cutting are manual dexterity, good depth perception, color discrimination, and good eyehand coordination. Also, strength is sometimes needed to lift and move heavy pieces of meat. Meatcutters and fish cleaners who wait on customers must have a pleasant personality, a neat appearance, and the ability to communicate clearly. A health certificate may be required for employment.

Butchers and meat, poultry, and fish cutters may progress to supervisory jobs, such as meat or seafood department managers in supermarkets. A few become meat or seafood buyers for wholesalers and supermarket chains. Some become grocery store managers or open their own meat or fish markets. In processing plants, butchers and meat, poultry, and fish cutters can move up to supervisory positions. Job Outlook

Little or no change is expected in the overall employment of butchers and meat, poultry, and fish cutters through the year 2005. As more meat cutting and processing shifts from the retail store to the plant, employment growth—although slower than the average for all occupations-is expected among semiskilled meat, poultry, and fish cutters, who work primarily in processing plants. On the other hand, a slight decline is expected in the number of skilled butchers and meatcutters, who work primarily in retail stores. Nevertheless, many job opportunities should arise due to the need to replace experienced workers who transfer to other occupations or leave the labor force.

As the Nation's population grows, the demand for meat should continue to increase. Although red meat consumption has been dropping and poultry consumption has been rising in recent years, both of these trends are likely to slow as people consume more low-fat meat products. The consumption of fish is expected to increase slightly in the coming years.

Employment growth of meat, poultry, and fish cutters is expected to be concentrated in meatpacking, poultry, and fish processing plants through the year 2005. Although poultry and fabricated poultry production is primarily performed by machines, the growing popularity of labor-intensive ready-to-heat goods promises to spur demand for poultry workers. Semiskilled meat and fish cutters also will be in demand as the task of preparing ready-to-heat meat and fish goods slowly shifts from the retail store to the processing plant, and as fish is increasingly caught or farmed domestically. Although the supply of edible ocean fish is limited, advances in fish farming, or aquaculture, are expected to reduce the gap between supply and demand.

Employment of skilled meatcutters is expected to decline gradually. Although meat is increasingly cut and processed at the plant, this

shift is coming slowly. At present, most red meat arrives at the grocery store partially cut up. The retail meatcutter performs the final processing-cutting wholesale meat cuts into steaks, chops, and roasts and packaging them for sale.

Eventually, as ready-to-heat goods become more popular, both fresh meat and prepared foods will be completely processed and packaged at the plant. However, both consumers and the retail stores are slowly adjusting to this trend. As a result, the demand for retail butchers and poultry and fish cutters should stabilize over the next few years, and eventually decline.

Earnings

Butchers and meatcutters had median hourly earnings of $7.85 in 1990. The middle 50 percent earned between $5.70 and $11.60 an hour. The highest paid 10 percent earned over $14.30 an hour. Meatcutters employed by retail grocery stores are generally among the highest paid workers.

Butchers and meat, poultry, and fish cutters generally received paid vacation and sick leave, health insurance, and life insurance. Union meatcutters employed by grocery stores also had pension plans.

Many butchers and meat, poultry, and fish cutters are members of the United Food and Commercial Workers International Union.

Related Occupations

Butchers and meat, poultry, and fish cutters must be skilled at both hand and machine work and must have some knowledge of processes and techniques involved in handling and preparing food. Other occupations in food preparation which require similar skills and knowledge include bakers, chefs and cooks, and food preparation workers.

Sources of Additional Information

Information about work opportunities can be obtained from local employers or local offices of the State employment service. For information on training and other aspects of the trade, contact:

☛ United Food and Commercial Workers International Union, 1775 K St. NW., Washington, DC 20006.

(List of D.O.T. codes available on request. See p.444.)

Nature of the Work

Inspectors, testers, and graders ensure that products meet quality standards. They may compare products to samples or to specifications in blueprints or graphs to make sure they are free from defects or other problems. Virtually all manufactured products, including foods, textiles, clothing, glassware, automotive components and completed vehicles, electronic components, computers, and structural steel, are inspected.

Inspectors generally visually check and may also listen to or feel products, or even taste or smell them. They verify dimensions, color, weight, texture, strength, or other physical characteristics of objects and look for imperfections such as cuts, scratches, bubbles, missing pieces, misweaves, or crooked seams. Many inspectors use micrometers, electronic equipment, calipers, alignment gauges, and other instruments to check and compare the dimensions of parts against the parts' specifications. Those testing electrical devices may use voltmeters, ammeters, and oscilloscopes to test the insulation, current flow, and resistance. Machinery testers generally check that parts fit and move correctly and are properly lubricated, check the pressure of gases and the level of liquids, test the flow of electricity, and do a test run to check for proper operation. Some jobs involve only a quick vi

sual inspection; others require a much longer detailed one. Senior inspectors may also set up tests and test equipment.

Some inspectors examine materials received from a supplier before sending them on to the production line. Others inspect components, subassemblies, and assemblies or perform a final check on the finished product.

Inspectors mark, tag, or note problems. They may reject defective items outright, send them for rework, or, in the case of minor problems, fix them themselves. If the product checks out, they may screw on a nameplate, tag it, stamp a serial number, or certify it in some other way. Inspectors also may calibrate precision instruments used in inspection work.

Inspectors, testers, and graders record the results of their inspections, compute the percentage of defects and other statistical parameters, prepare inspection and test reports, notify supervisors of problems, and may help analyze and correct problems.

Increasingly in manufacturing, inspectors are being used in the middle of production lines, rather than at the end. They still test products to ensure that they will meet with specifications, but they may direct the production line to adjust the machinery before the manufacturing line produces unusable parts.

Working Conditions

Working conditions vary from industry to industry. Some inspectors examine similar products for an entire shift; others examine a variety

of items. Most remain at one work station, but some travel from place to place to do inspections. Some are on their feet all day; others sit. In some industries, inspectors are exposed to the noise and grime of machinery; in others, they work in a clean, quiet environment. Some may have to lift heavy objects.

Some inspectors work evenings, nights, or weekends. In these cases, shift assignments generally are made on the basis of seniority. Overtime may be required to meet production goals.

Employment

Inspectors, testers, and graders held about 668,000 jobs in 1990. Over 8 of every 10 worked in manufacturing industries, including motor vehicles and equipment; electronic components and accessories; communications equipment; apparel; aircraft and parts; plastic products; and office, computing, and accounting machines. Some worked in wholesale trade, transportation, testing and photofinishing labs, engineering services, and government agencies. Although they are employed throughout the country, most jobs are in large metropolitan areas where many large factories are located.

Training, Other Qualifications, and Advancement

A high school diploma is helpful and may be required for some jobs. Simple jobs are generally filled by beginners with a few days' training. More complex ones are filled by experienced assemblers, machine operators, or mechanics who already have a thorough knowledge of the products and production processes.

In-house training for new inspectors may cover the use of special meters, gauges, computers, or other instruments; quality control techniques, blueprint reading, and reporting requirements. There are some postsecondary training programs in testing, but most employers prefer to train inspectors themselves.

Inspectors, testers, and graders need mechanical aptitude, good hand-eye coordination, and good vision.

Advancement for these workers frequently takes the form of higher pay. However, they also may advance to inspector of more complex products, supervisor, or quality control technician.

Job Outlook

Employment of inspectors, testers, and graders is expected to remain about the same through the year 2005. Because the occupation is large, however, many job openings will arise each year from the need to replace workers who transfer to other occupations or leave the labor force.

Even though the volume of manufactured goods will grow, employment will not grow for several reasons. For one thing, manufacturers are taking steps to improve production methods—relying on computers and statistical analysis to control the production process. This should result in fewer defects and reduced requirements for in

Inspectors test electrical components to ensure they work properly.

spectors. In some cases, machines will alert workers when items approach limits so that problems can be corrected before defects occur. In addition, more firms are holding assemblers, machine operators, and other production workers responsible for quality, and having them correct problems as they occur. Also, better inspecting machinery will improve inspectors' speed and accuracy, so fewer of them will be needed, and, in some cases, completely automated equipment will eliminate the need for inspectors.

Earnings

Inspectors, testers, and graders had median weekly earnings of about $380 in 1990. The middle 50 percent earned from about $285 to $526 a week. The lowest 10 percent earned less than $209 a week; the highest 10 percent earned more than $679.

Related Occupations

Other workers who inspect products or services are construction and building inspectors and inspectors and compliance officers, except construction, which includes consumer safety, environmental health, agricultural commodity, immigration, customs, postal, motor vehicle, safety, and other inspectors.

Sources of Additional Information

For general information about this occupation, contact:

The National Tooling and Machining Association, 9300 Livingston Rd., Fort Washington, MD 20744.

The American Society for Quality Control, Membership Department, 310 West Wisconsin Ave., Milwaukee, WI 53203.

Boilermakers

(D.O.T. 805.261 .361, and .381)

Nature of the Work

Boilermakers and boilermaker mechanics construct, assemble, and repair boilers, vats, and other large vessels that hold liquids and gases. Boilers supply steam to drive huge turbines in electric power plants and to provide heat or power in buildings, factories, and ships. Tanks and vats are used to process and store chemicals, oil, beer, and hundreds of other products.

Following blueprints, boilermakers locate and mark reference points on the boiler foundation for installing boilers and other ves

sels, using straightedges, squares, transits, and tape measures. They attach rigging and signal crane operators to lift heavy frame and plate sections and other parts into place. They align sections, using plumb bobs, levels, wedges, and turnbuckles; use hammers, files, grinders, and cutting torches to remove irregular edges so they fit properly; and bolt or weld them together. Boilermakers align and attach water tubes, stacks, valves, gauges, and other parts and test complete vessels for leaks or other defects. Usually they assemble large vessels temporarily in a fabrication shop to insure a proper fit and again on their permanent site.

Boilermaker mechanics maintain and repair boilers and similar vessels. They clean or direct others to clean boilers and inspect tubes, fittings, valves, controls, and auxiliary machinery. They repair or replace defective parts, using hand and power tools, gas torches, and welding equipment, and may operate metalworking machinery to repair or

make parts. They also dismantle leaky boilers, patch weak spots with metal stock, replace defective sections, or strengthen joints.

Working Conditions

Boilermakers often use potentially dangerous equipment, such as acetylene torches and power grinders, handle heavy parts, and work on ladders or on top of large vessels. Work may be done in cramped quarters inside boilers, vats, or tanks that often are damp and poorly ventilated. To reduce the chance of injuries, they may wear hardhats, harnesses, respirators, protective clothing, and safety glasses and shoes. Boilermakers usually work a 40-hour week but, to meet construction or production deadlines, occasionally work overtime.

Employment

Boilermakers held about 22,000 jobs in 1990. Over one-half worked in the construction industry, assembling and erecting boilers and other vessels. About 1 out of 4 worked in manufacturing, primarily in boiler manufacturing shops, iron and steel plants, petroleum refineries, chemical plants, and shipyards. Some also work for boiler repair firms, railroads, and in Navy shipyards and Federal power facilities.

Training, Other Qualifications, and Advancement

Most training authorities recommend a formal apprenticeship to learn this trade. Many people become boilermakers by working as helpers to experienced boilermakers, but generally lack the wide range of skills acquired through apprenticeship. Apprenticeship programs are administered by joint union-management committees and usually consist of 4 years of on-the-job training, supplemented by about 48 hours of classroom instruction each year in subjects such as blueprint reading, shop mathematics, and welding. Experienced boilermakers often attend apprenticeship classes to keep their knowledge

current.

When hiring helpers, employers prefer high school or vocational school graduates. Courses in shop, mathematics, blueprint reading, welding, and machine metalworking are useful. Mechanical aptitude and the manual dexterity needed to handle tools also are important. Some boilermakers advance to supervisory positions; because of their broader training, apprentices generally have an advantage in promotion.

Job Outlook

Little change in employment of boilermakers is expected through the year 2005. However, openings will arise from the need to replace experienced workers who leave the occupation.

Slow growth in the construction of new electric power plants and factories which use boilers and other vessels, the trend to repair rather than replace existing boilers-which takes fewer workers-and the use of smaller boilers-which require less on-site assembly-all should limit growth.

Most of the industries that purchase boilers are sensitive to economic conditions. Therefore, during economic downturns, construction boilermakers may be unemployed. However, because boilers are maintained and repaired even during economic downturns, boilermaker mechanics generally have more stable employment.

Earnings

According to the limited data available, boilermakers who usually worked full time averaged about $550 per week in 1990.

Most boilermakers belong to labor unions. The principal union is the International Brotherhood of Boilermakers, Iron Shipbuilders, Blacksmiths, Forgers, and Helpers. Others are members of the International Association of Machinists and Aerospace Workers; United Automobile, Aerospace, and Agricultural Implement Workers of America; and the United Steelworkers of America.

Related Occupations

Workers in a number of other occupations assemble, install, or repair metal equipment or machines. These include assemblers, blacksmiths, instrument makers, ironworkers, machinists, millwrights, patternmakers, plumbers, sheet-metal workers, tool and die makers, and welders.

Sources of Additional Information

For further information regarding boilermaking apprenticeships or other training opportunities, contact local offices of the unions previously mentioned, local construction companies and boiler manufacturers, or the local office of the State employment service.

Jewelers

(D.O.T. 700.281-010, -014, -022, and .381-030, -042, and -046)

Boilermakers must be skilled metal workers and blueprint readers to ensure an exact fit.

Nature of the Work

For thousands of years, people have worn and admired jewelry made from precious metals and stones, such as gold and diamonds. Jewelers use such materials to make, repair, and adjust rings, necklaces, bracelets, earrings, and other jewelry using a variety of tools and materials. They use drills, pliers, jeweler's soldering torches, saws, jeweler's lathes, and a variety of other handtools to mold and shape metal and to set gemstones. Jewelers also may use chemicals and polishing compounds, such as flux for soldering and tripoli and rouge for finishing.

Jewelers may specialize in one or more areas of the jewelry field— buying, design, gem cutting, repair, sales, or appraisal. In small retail or repair shops, which typify the jewelry industry, jewelers may be involved in all aspects of the work. Regardless of the type of establishment or work setting, however, jewelers' work requires a high degree of skill and attention to detail. Those working in retail stores and repair shops generally spend much of their time repairing or adjusting jewelry. Typical work includes enlarging or reducing rings, resetting stones, and replacing broken clasps and mountings. Some jewelers also design or make their own jewelry. Following their own designs or those created by designers or customers, they begin by shaping the metal or by carving wax to make a model for casting the metal. The individual parts are then soldered together, and the jeweler may mount a diamond or other stone or may engrave a design into the metal.

Other jewelers in retail stores are primarily involved in sales; many of them are qualified gemologists, who appraise the quality and value of diamonds, other gemstones, and gem materials. Others who own or manage stores or shops hire and train employees; order, market, and sell merchandise; and perform other managerial duties.

In manufacturing, jewelers usually specialize in a single operation. Some jewelers may make models or tools for the jewelry that is to be produced. Others do finishing work, such as setting stones or engraving. A growing number of jewelers use lasers for cutting and improving the quality of stones.

Technology has not greatly affected the jewelry industry. However, some manufacturing firms use CAD/CAM (computer-aided design and manufacturing) to facilitate product design and automate mold and model making. In retail stores, computers are used mainly for inventory control. However, some jewelers use computers to design and create customized pieces according to their customers' wishes. With the aid of computers, customers can choose from basic styles, and mix and match cuts, shanks, sizes, and stones to create their own pieces.

Working Conditions

Jewelers usually do most of their work seated in comfortable surroundings, and the trade involves few physical hazards. While the work is not physically strenuous, there is a lot of work with detail and intricate designs which may be tiring to some. Caution must be taken because the chemicals, sawing and drilling tools, and torches a jeweler uses can cause serious injury. In addition, doing delicate work while trying to satisfy demands for speed and quality from customers and employers can cause stress, and bending over a workbench for long periods can be uncomfortable.

Because many of the materials with which they work are very valuable, those working in retail stores must observe strict security procedures. These may include locked doors that are only opened by a buzzer, barred windows, burglar alarms, and armed guards. The additional responsibility also may create stress.

In repair shops, jewelers generally work alone with little supervision. However, in retail stores, they may talk with customers about repairs, perform custom design work, and even do some sales work.

In some plants manufacturing precious jewelry, the workweek is 35 hours. During slack periods, however, jewelers may have shortened workweeks or be laid off. Most jewelers in stores and repair shops work 40 to 48 hours a week, including evenings and Saturday. During peak sales seasons, such as Christmas, they often work longer hours, but are compensated for overtime.

Employment

Jewelers held about 40,000 jobs in 1990. Over two-fifths of all jewelers were self-employed; many operated their own store or repair shop, and some specialized in designing and creating custom jewelry.

Roughly half of all salaried jewelers worked in retail establishments, while approximately one-third were employed in manufacturing plants. Although jewelry stores and repair shops can be found in every city and many small towns, most job opportunities are in larger metropolitan areas. Those employed in manufacturing are likely to work in New York, California, or Rhode Island, States where production is concentrated.

Training, Other Qualifications, and Advancement

Jewelers' skills usually are learned in technical schools, through correspondence courses, or informally on the job. Colleges and art schools also offer programs which can lead to a bachelor's or master's degree of fine arts in jewelry design. Formal training in the basic skills of the trade enhances one's employment and advancement opportunities.

For those interested in working in a jewelry store or repair shop, technical schools or courses offered by local colleges are the best sources of training. In these programs, which vary in length from 6 months to 3 years, students learn the use and care of jewelers' tools and machines and basic jewelry making and repairing skills, such as design, casting, stone setting, and polishing. Technical school courses also cover topics like blueprint reading, math, and shop theory. Most employers feel that graduates need an additional 3 or more years of supervised on-the-job training to refine their repair skills and to learn more about the operation of the store or shop. In addition, some employers encourage workers to improve their skills by enrolling in short-term technical school courses such as sample making, wax carving, or gemology. Many employers pay all or part of the cost of this additional training.

Technical school programs lasting about 6 months and correspondence courses lasting several years also offer training in gemology and appraising. These programs cover a wide range of topics including evaluating diamonds and colored stones, identifying gems, and designing jewelry.

In jewelry manufacturing plants, workers traditionally have developed their skills through informal on-the-job training programs. This training may last 3 to 4 years, depending on the difficulty of the specialty. Training usually focuses on casting, stonesetting, modelmaking, or engraving. In recent years, a growing number of technical schools and colleges have begun to offer training designed for jewelers working in manufacturing. Like employers in retail trade, those in manufacturing prefer graduates of these programs because they are familiar with the production process and the in-house training can be shortened significantly.

To enter most technical or college programs, a high school diploma or its equivalent usually is required. Courses in art, math, mechanical drawing, and chemistry are useful. Since computer-aided design is increasingly used in the jewelry field, it is recommended that students-especially those interested in design and manufacturingobtain training in CAD.