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OTHER FOODS PROCESSING SURVEY REPORT
Published: November 19, 2024

Other Food Processing Sector Report

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EXECUTIVE SUMMARY

80% Most other food processors are optimistic about the outlook of their business.

34%

Approximately one-third (34%) of Canada’s other food processors reported not being able to fill positions or chronic recruitment challenges.

41% of other food processors reported an increase in recruitment challenges over the past year, with 18% indicating a significant increase.

53%

The most prominent HR challenge identified in the sector is applicants with too high compensation expectations, viewed as at least somewhat of a challenge by 53% of respondents.

66%

Two-thirds of other food processors cite production related positions as the most difficult to recruit for, while kitchen and administrative roles were identified as the most difficult to recruit for by nearly a quarter (23%) of processors.

The average hourly starting wage for entry level front-line workers is

$15.96

$18,455*

Men Illustration

The average hourly starting wage for entry level front-line workers is

*per annum

METHODOLOGY AND RESPONSES

How we did it

126 Other Food processors responded to this survey and participated either online or by telephone between February and May 2020. The extended time in field was due to COVID –19 pandemic. It wasn’t possible to ask as many questions in the phone version of the survey as opposed to the online version. As such the number of respondents is indicated by N for every chart and ranges from 22 to 100 depending on the question.

Who we surveyed:

N= 126 Othe Food processing employers surveyed

Region Survey Responses
BC 21
AB 15
SK/MB 9
ON 28
QC 47
Atlantic Canada 5
Not Specified 1
TOTAL 126

The majority of the questions in this report were asked to food and beverage processors across the country, there were 740 responses in total to the survey. The findings of the overall survey are available on the FPSC website (https://fpsc-ctac.com/reports/) in the report titled:

2020 Labour Market Information Survey Report – Canadian Food & Beverage Manufacturing Industry Report.

OTHER FOOD PROCESSORS SURVEY

126 Other Food processors responded to this survey and participated either online or by telephone between February and May 2020. The extended time in field was due to COVID –19 pandemic. It wasn’t possible to ask as many questions in the phone version of the survey as opposed to the online version. As such the number of respondents is indicated by N for every chart and ranges from 22 to 100 depending on the question.

Who we surveyed:

N= 126 Othe Food processing employers surveyed

Region Survey Responses
BC 21
AB 15
SK/MB 9
ON 28
QC 47
Atlantic Canada 5
Not Specified 1
TOTAL 126

Overview

Who we surveyed

OTHER FOOD PROCESSING INDUSTRY PROFILE

In a Snapshot

Product Manufacturing Location

OTHER FOOD PROCESSING WORKFORCE PROFILE

Employment Size

Other Food processors mainly operate small to medium size facilities:

* Includes both filled and vacant positions

Size of Processing Facilities, Paid Positions*

Size of Processing Facilities, Paid Positions*

Employment Size

Question: On average, in 2019 how many paid positions were…?

Average Paid Positions, Share (%)

Average Paid Positions, Share (%). Filled by women: 90%, Filled by workers under the age of 30: 55%, Filled by recent permanent immigrants (arrived within last 5 years): 31%, Filled by workers over the age of 55: 27%, Unionized: 13%, Filled by workers with physical or mental disabilities: 5%, Filled by First Nations, Inuit, or Metis individuals: 4%
On average, more than of paid positions are filled by women 90%

Employment by Occupation

On average, warehouse workers account for the highest number of paid positions.
Occupation Average # of People Employed
Warehouse worker 150
Sanitation 52
Production 32.7
Shipping/receiving clerk 16.6
Packing clerk 15
Entry Level General laborers 13
Front desk clerk 12
Certified Bakers (With Cert of Qualification) 10
Chefs /Cooks 8.3
Retail Salespersons 8
Maintenance worker 7
Supply chain/logistics 5.8
Supervisor/team leader 5.5
Marketing 5.5
Food science 5
Kitchen helper 5
Skilled/Semi-skilled Process control and machine operators 3.8
Cake decorator 3
Pastry chef 3
Quality Control and Assurance 1.9
Delivery drivers 1.5
Management, Finance and Administration 1.3
Production/operations manager 1.2
Other 10.6

Highest level of Education Required

Most processors require higher education for quality assurance; supply chain; production manager; food science; management, finance and administration; marketing; recruiter; and retail sales.

 High School DiplomaCollege Diploma / Trade SchoolUniversity Undergraduate DegreeUniversity Post DegreeExperience/past training in fieldCertificate of Qualification – skilled tradesOtherNoneNot ApplicableDon’t Know
Warehouse worker100%
Cake decorator100%
Kitchen helper100%
Front desk clerk100%
Packing clerk67%33%
Shipping/receiving clerk60%40%
Production56%11%6%17%6%6%
Skilled/Semi-skilled Process control and machine operators50%21%14%7%7%
Entry Level General laborers50%17%17%17%
Delivery drivers50%50%
Sanitation50%50%
Chefs / Cooks40%40%20%
Certified Bakers (With Cert of Qualification)33%67%
Supervisor/ team leader29%29%29%14%
Quality Control and Assurance17%58%17%8%
Maintenance worker75%25%
Supply chain/ logistics40%60%
Production/ operations manager40%60%
Food science100%
 

Business Outlook

Question: Thinking about your business outlook for the next year, do you expect revenue to….? Anticipated Revenue: Increase significantly: 27%, Increase somewhat: 53%, Decrease modestly: 5%, Decrease significantly: 2%, Stay the same: 7%, Don't know: 7%.

Business Challenges

Bar chart showing survey responses about the impact of various challenges on businesses, with percentage breakdowns for each challenge: Availability of Labour: 32% Extreme Challenge, 26% Somewhat of a Challenge, 20% A Little Bit of a Challenge, 22% Not at All a Challenge; Regulatory Requirements (Labeling, Certification, Quality Assurance): 10% Extreme Challenge, 37% Somewhat of a Challenge, 27% A Little Bit of a Challenge, 25% Not at All a Challenge, 2% Don't Know; Consumer Trends: 5% Extreme Challenge, 25% Somewhat of a Challenge, 35% A Little Bit of a Challenge, 30% Not at All a Challenge, 5% Don't Know; Waste Reduction and Other Environmental Requirements: 8% Extreme Challenge, 29% Somewhat of a Challenge, 26% A Little Bit of a Challenge, 34% Not at All a Challenge, 3% Don't Know; Implementing New Technologies: 10% Extreme Challenge, 40% Somewhat of a Challenge, 29% A Little Bit of a Challenge, 19% Not at All a Challenge, 2% Don't Know; Question at the bottom reads: 'How would you rate the following in terms of their impact on your business?' A legend shows the colors corresponding to the response categories: Extreme Challenge, Somewhat of a Challenge, A Little Bit of a Challenge, Not at All a Challenge, and Don't Know.

WORKFORCE AVAILABILITY AND RECRUITMENT

Business Challenges

Approximately one-third (34%) of Canada’s Other Food processors reported not being able to fill positions or chronic recruitment challenges.

Workforce Availability

17%

Experiencing immediate and persistent challenges throughout the year recruiting and retaining qualified workers and cannot fill vacant positions

17%

Experiencing ongoing challenges recruiting or retaining qualified workers to successfully fill positions

29%

Experiencing occasional or seasonal challenges recruiting or retaining qualified workers. Cannot fill vacancies during peak periods

33%

Experiencing no significant challenges in recruiting or retaining qualified workers

4%

Don’t Know

Recruitment Challenges

Question: Would you say that recruitment challenges over the past year have…? Increased Significantly: 18%, Increased Moderately: 23%, Stayed the Same: 50%, Decreased Moderately: 3%, Decreased Significantly: 1%

41% of Other Food processors reported an increase in recruitment challenges over the past year, with 18% indicating a significant increase.

Other Food Processors Roles Most Difficult to Recruit For

Bar chart showing the percentage of respondents indicating job roles within their business: Production Department (Net) 67%, Other 38%, Production 29%, Kitchen Department (Net) 23%, Administrative Department (Net) 23%, Quality Control and Assurance 16%, Skilled/Semi-skilled Process Control and Machine Operators 14%, Management, Finance and Administration 14%, Entry Level General Laborers 10%, Chefs/Cooks 9%, Customer Service Department (Net) 9%, Kitchen Helper 8%, Retail Salespersons 8%, Shipping/Receiving Clerk 7%, Supply Chain/Logistics 7%, Supervisor/Team Leader 7%, Maintenance Worker 6%, Production/Operations Manager 6%, Cake Decorator 5%, Marketing 5%, Delivery Drivers 4%, Food Science 4%, Certified Bakers (with Certificate of Qualification) 4%, Butcher/Meat Cutter 4%, Miscellaneous (Net) 4%, Sanitation 4%, Packing Clerk 3%, Warehouse Worker 3%, Pastry Chef 3%, Don't Know 2%. Image includes two individuals in white lab coats and hairnets, with one holding a tablet. Sample size: N=(115).

Human Resource Challenges

Most Other Food processors (60%) report having a dedicated human resources staff or department.

Stacked bar chart depicting challenges in hiring or managing applicants: Lack of Qualified Applicants - Extreme Challenge 25%, Somewhat of a Challenge 25%, A Little Bit of a Challenge 33%, Not a Challenge at All 17%; Applicants with Proper Training/Certification - Extreme Challenge 18%, Somewhat of a Challenge 35%, A Little Bit of a Challenge 22%, Not a Challenge at All 25%; Turnover/Retention - Extreme Challenge 2%, Somewhat of a Challenge 33%, A Little Bit of a Challenge 18%, Not a Challenge at All 47%; Absenteeism - Extreme Challenge 2%, Somewhat of a Challenge 33%, A Little Bit of a Challenge 23%, Not a Challenge at All 42%; Applicants with Wage/Compensation Expectations that are too High - Extreme Challenge 2%, Somewhat of a Challenge 33%, A Little Bit of a Challenge 12%, Not a Challenge at All 53%; Competition from Other Employers - Extreme Challenge 2%, Somewhat of a Challenge 27%, A Little Bit of a Challenge 30%, Not a Challenge at All 41%; Lack of Applicants with Adequate Language or Communication Skills - Extreme Challenge 5%, Somewhat of a Challenge 33%, A Little Bit of a Challenge 22%, Not a Challenge at All 40%; Abuse of Sick Leave - Extreme Challenge 3%, Somewhat of a Challenge 30%, A Little Bit of a Challenge 23%, Not a Challenge at All 43%; Adaptation to New Technologies - Extreme Challenge 3%, Somewhat of a Challenge 35%, A Little Bit of a Challenge 30%, Not a Challenge at All 28%; Health and Safety Network - Extreme Challenge 5%, Somewhat of a Challenge 12%, A Little Bit of a Challenge 43%, Not a Challenge at All 40%; Sample size: N=60.

Immigration Programs

13% of Other Food processors reported utilizing the TFWP, while 6% reported utilizing the PNP program.
Utilization of Government Programs. Federal Immigration programs (TFWP): 12%, Provincial Immigration programs (PNP): 6%, Other: 5%

Underrepresented Groups

Youth under 30: 59%, Women: 59%, New Canadians or immigrants (that have arrived within the past 5 years): 46%, Women over 50: 37%, First Nations, Inuit, Metis or other Indigenous persons: 28%, People with physical or mental disabilities: 24%

WORKFORCE WAGES AND BENEFITS

Benefits Offered

96%

Extended health or drug plan

74%

Paid days or sick / family leave

44%

RRSP matching

36%

Pension plan

30%

Tuition reimbursement

10%

Other

4%

Workplace parks

4%

Bonus

4%

Free products / discount

TRAINING AND SKILLS DEVELOPMENT

In a Snapshot

Automation in the Other Food Sector

The majority (73%) of Other Food processors reported adopting some level of automation in the production processes.
Level of Automation Adopted. Other Foods = OF. Total Sample = TS. 5-Completely integrated: OF:2%, TS:1%; 4: OF:22%, TS:23%; 3:OF:27, TS:29%; 2:OF:22%,TS:25%; 1-Not at all: OF:22%,TS:17%; Don't know: OF: 7%, TS:5%

Educational Programming

Not existent 30%, Don't Know 12%, Excellent 7%, Adequate 33%, Inadequate 18%
Nearly half (48%) of Other Food processors rate the educational programming designed to produce graduates for their sector as being inadequate or non-existent.

Perceived Threat