Hours. Grocery stores are open more hours and days than most work establishments, so employees are needed for early morning, late night, weekend, and holiday shifts. With the average workweek for nonsupervisory workers being 29.8 hours and nearly 32 percent of employees working a part-time schedule, these jobs are particularly attractive to those looking for work with flexible hours. Part-time schedules predominate for most cashiers and counter service workers, but most managers work full-time schedules and often work longer hours. Typically managers are needed to oversee and train staff on all shifts and may be needed at additional times to fill in during unanticipated busy periods.
Work environment. Most grocery store employees work in a clean, well-lighted, and climate-controlled environment. However, work at times can become hectic, and dealing with some customers can be stressful.
Most grocery store workers wear some sort of uniform, such as a jacket, shirt, or apron that identifies them as store employees and keeps their personal clothing clean. Health and safety regulations require employees who handle fresh food items—such as those who work in the prepared foods, delicatessen, or meat departments—to wear head coverings, safety glasses, or gloves. Some States require health certification for employees who handle food.
In 2006, cases of work-related injury and illness averaged 6.2 per 100 full-time workers in grocery stores, compared with 4.4 per 100 full-time workers in the entire private sector. Some injuries occur while workers transport or stock goods. Persons in food-processing occupations, such as butchers and meatcutters, may sustain cuts and cashiers and others working with computer scanners or traditional cash registers may be vulnerable to cumulative trauma and other repetitive motion injuries.
By : http://www.bls.gov
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