Automation index
How much of a Production engineer’s job can AI already do?
An OEE and a sequencer come earlier. Getting the shift out without stopping the line for nothing do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Production engineer
25%
AI can already do 25% of this job.
#233 / 633
View rankingProduction engineer
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 |
|---|---|---|---|
OEE, sequence and the shift plan.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 48% | +8.6 |
Line, changeovers and the micro-stop.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Layout, times and the work standard.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Supervisors, unions and the shift that turns.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
In-line quality and the batch that cannot ship.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Hit the plan, and not dressing the OEE.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 25% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- OEE
- sequence production
- changeovers
- layout
- work standards
- micro-stops
- shift plan
- in-line quality
Sources for this job· O*NET 17-2112.00· ESCO/ISCO 2141
IS WORK OVER?
Health inspector
24%
#268 / 633
View rankingHealth inspector
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, HACCP and the premises history.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Kitchen, workshop or farm and what is behind.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Minutes, holds and pulling the batch.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Outbreaks, samples and the lab.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
The precautionary closure and the one who kicks off.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
That nobody gets ill, and signing the minute.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 24% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- inspect workshops
- HACCP
- hold batches
- close premises
- take samples
- food outbreaks
- health minutes
- food hygiene
Sources for this job· O*NET 19-5012.00· ESCO/ISCO 2263