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EXECUTIVE SUMMARY

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64%

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47%

Nearly half of Canada’s bakery processors reported not being able to fill positions or chronic recruitment challenges.

The most prominent HR challenge identified in the sector is a lack of applicants with proper training, viewed as at least somewhat of a challenge by 64% of respondents

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Bakery processors reported an increase in recruitment challenges over the past year, with 18% indicating a significant increase.

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Fewer than half of bakery processors reported offering benefits at their plant or organization, one of the lowest proportions across the food and beverage processing industry.

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Bakery manufacturers cited kitchen positions as most difficult to recruit for, specifically certified bakers (37%).

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METHODOLOGY AND RESPONSES

How we did it

100 Bakery processors responded to this survey and participated either online or by telephone between February and May 2020. The extended time in f ield 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= 100 Bakery processing employers surveyed
Region Survey Responses
BC 18
AB 19
SK/MB 4
ON 34
QC 17
Atlantic Canada 7
Not Specified 1
TOTAL 100

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

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BAKERY PROCESSORS SURVEY

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Overview

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OTHER FOOD PROCESSING INDUSTRY PROFILE

In a Snapshot

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BAKERY PROCESSING INDUSTRY PROFILE

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BAKERY PROCESSING WORKFORCE PROFILE

Bakery processors mainly operate small to medium size facilities:

* Includes both filled and vacant positions

Size of Processing Facilities, Paid Positions*

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Employment Size

Question: On average, in 2019 how many paid positions were…?
Average Paid Positions, Share (%)
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Employment by Occupation

Average number of people employed

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Average number of current vacancies in total

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Average number of people hired in 2019

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Highest level of Education Required

Most processors require higher education for management, finance & administration and quality control & assurance positions.

High School Diploma College Diploma / Trade School University Undergraduate Degree CAP/Other Experience/ past training in field None Not Applicable Don’t Know
Total Bakers (n=97) 40% 30% 2% 2% 14% 9% 2%
Certified Bakers (n=67) 13% 52% 3% 1% 1% 6% 19% 3%
Apprentice Bakers (n=51) 37% 20% 2% 18% 20% 4%
Chef/Cooks (n=62) 16% 44% 3% 8% 24% 5%
Entry level General Labourers (n=78) 51% 1% 1% 1% 1% 26% 14% 4%
Skilled/Semi-skilled Process Control + Machine Operators (n=56) 43% 25% 4% 12% 12% 4%
Retail Salespersons (n=38) 37% 8% 5% 21% 24% 5%
Management, Finance + Administration (n=37) 11% 24% 46% 3% 3% 5% 8%
Quality Control +  Assurance (n=72) 17% 29% 26% 6% 10% 10% 3%
Delivery drivers (n=37) 43% 5% 3% 11% 27% 11%
Any other Occupations (n=36) 50% 22% 8% 8% 11%

Business Outlook

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Business Challenges

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WORKFORCE AVAILABILITY AND RECRUITMENT

Recruitment Challenges

National Survey of Bakery Processors Nearly half (47%) of Canada’s Bakery processors reported not being able to fill positions or chronic recruitment challenges.

Workforce Availability

22%

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

25%

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

29%

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

23%

Experiencing no significant challenges in recruiting or retainingqualified workers

1%

Refusal

Question: How would you describe the general availability of workers you need?
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35% of Bakery processors reported an increase in recruitment challenges over the past year, with 18% indicating a significant increase.

Bakery Roles Most Difficult to Recruit For

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Human Resource

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Approximately half of Bakery processors (52%) report having a dedicated human resources staff or department.
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Immigration Programs

13% of Bakery processors reported utilizing the TFWP, while 12% reported utilizing the PNP program.

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Underrepresented Groups

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WORKFORCE WAGES AND BENEFITS

In a Snapshot

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Benefits Offered

97%

Extended health or drug plan

77%

Paid days or sick / family leave

23%

Tuition reimbursement

18%

RRSP matching

18%

Pension plan

14%

Workplace perks

9%

Other

5%

Bonus

TRAINING AND SKILLS DEVELOPMENT

In a Snapshot

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Automation in the Bakery Sector

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Educational Programming

Question: How would you describe the Educational Programming designed to produce graduates for your sector?

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Perceived Threat

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IMPACT OF COVID-19

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Production Volumes

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Impact of COVID-19

Decline in number of workers available

45%

Decline in availability of raw materials or supplies

46%

Decline in orders from customers

68%

Closure due to health concerns

22%

Decline in cash flow

48%

Action Taken

Increased outsourcing

6%

Allowed employees to work from home

16%

Reduced workers’ hours

58%

Laid-off workers

56%

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CONTENTS

Report Resources

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