Automation index
How much of a Prison officer’s job can AI already do?
A log and a count come earlier. Opening a cell, and not losing face, do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Prison officer
15%
AI can already do 15% of this job.
#634 / 643
View rankingPrison officer
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 |
|---|---|---|---|
Logs, counts and files.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 30% | +4.8 |
Cameras, controls and internal comms.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 22% | +3.1 |
Rounds, searches and inmate movement.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 6% | +1.3 |
Contain incidents and use of force.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 8% | +1.4 |
Care, wings and daily mediation.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
Coordinate with treatment, judges and families.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 14% | +2 |
| Total | 100% | 15% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- Logs, counts and files
- Cameras, controls and internal comms
- Rounds, searches and inmate movement
- Contain incidents and use of force
- Care, wings and daily mediation
- prisiones
- funcionario de prisiones
- carcelero
- prison officer
Sources for this job· O*NET 33-3012.00· ESCO/ISCO 5413
IS WORK OVER?
Pork butcher
21%
#418 / 643
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