Automation index
How much of a Crime scene technician’s job can AI already do?
A trace protocol comes earlier. Not contaminating the scene so it holds up in court do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Crime scene technician
23%
AI can already do 23% of this job.
#315 / 633
View rankingCrime scene technician
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Inspection, photos and the scene sketch.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Collect traces, prints and the DNA that gets walked on.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Chain of custody, labels and the lab.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Report, reconstruction and the file.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
The dirty scene, the rush and the one who enters ungloved.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
That it holds in court, and not breaking the chain.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 14% | +2.2 |
| Total | 100% | 23% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- collect traces
- fingerprints
- chain of custody
- photograph scenes
- forensic DNA
- scene sketch
- police lab
- not contaminate
Sources for this job· O*NET 19-4092.00· ESCO/ISCO 3119
IS WORK OVER?
Pork butcher
21%
#409 / 633
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511