LMI-home - LMI - SURVEYdevelop strategies to address shortages and inform government policies in the meat processing industry. Any information that you share with us will be held in

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© Food Processing Human Resources Council 2017

GUIDE TO COMPLETING THE MEAT

PROCESSORS SURVEY

SURVEY

This project is funded by the Government of Canada's Sector Initiative Program

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SURVEY INTRODUCTION

THE FOLLOWING SURVEY IS FOR YOUR REFERENCE. YOU WILL RECEIVE AN EMAIL WITH A LINK TO

COMPLETE THE QUESTIONNAIRE ONLINE OR YOU WILL RECEIVE A CALL TO COMPLETE THE SURVEY

OVER THE PHONE. THIS GUIDE WILL HELP YOU PREPARE THE INFORMATION YOU WILL NEED TO

COMPLETE THE SURVEY.

Your participation will help build a better understanding of current labour challenges, develop strategies to address shortages and inform government policies in the meat processing industry. Any information that you share with us will be held in strict confidence. This information will only be reported in a consolidated format that makes it impossible to identify any individual participant in the survey. If you participate in the survey you will be provided with a report of the findings. The survey will take approximately 20 minutes to complete. You can choose to exit and re-enter the survey at your convenience. In the survey, we’re going to ask you to provide some information about your workforce. Before you begin, please have with you workforce statistics, wages and benefits information for your organization. This will save you time as you complete the survey. The survey can be completed online or on the phone. 1.1 SECTION 1: SCREENING QUESTIONS S1. Is your business a meat processing establishment? By meat processing we mean work involved in the slaughter, butchering (meat cutting) or further processing of meats (meat by-products or, bones and meat scraps).

Yes

No [If not please do not complete this survey]

S2. Which of the following processes/activities are carried out at your plant? Please select all that apply.

Slaughter

Meat cutting (quartering, initial cuts of meat, and retail cuts)

Further processing (e.g. products such as sausage)

None of the above

GUIDE TO COMPLETING

THE MEAT PROCESSORS SURVEY

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S3. What are the first three digits of your postal code? S4. Does your business have other locations in Canada?

Yes

No [If yes ask S5, else skip to S6] S5. Are you completing your survey at…

Your Head Office

Production facility

Other S6. Are your products sold… (Select all that apply)

In your home province

In other provinces

Exported to the USA

Exported internationally to other countries S7. What animals do you process at this facility? (Select all that apply)

Beef Cattle/Calves

Pigs (or Hogs)

Lambs/Sheep

Other Livestock (including game meat, bison etc.)

Chickens

Turkey

Other Poultry

Other (specify)

None of the above

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1.2 SECTION 2 - EMPLOYER PROFILE

1. Over the past year, on average, how many paid positions did you have at your plant location (this would include salary and hourly workers and paid positions where you may currently have vacancies,)? [Range 1 to 9999]

Now we would like to ask you some questions to profile your workforce. For the following questions, you can choose to respond by providing the number of employees or the percentage of employees from your total workforce.

2. Over the past year, on average, how many paid positions were vacant? Please provide either the number of paid positions that were vacant or the percentage of your total paid positions that were vacant. [Range 0 to 9999] Number of positions that were vacant OR [Range 0 to 100] % of paid positions were vacant

3. Over the past year, on average, how many paid positions were permanent full-

time? [Range 0 to 9999] Number of positions that were permanent full-time OR [Range 0 to 100] % of paid positions that were permanent full-time

4. Over the past year, on average, how many paid positions were filled by women? [Range 0 to 9999] Number of positions that were filled by women OR [Range 0 to 100] % of paid positions that were filled by women

5. Over the past year, on average, how many paid positions were filled by First Nations or indigenous individuals? [Range 0 to 9999] Number of positions that were filled by First Nations or indigenous individuals? OR [Range 0 to 100] % of paid positions that were filled by First Nations or indigenous individuals

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OR We do not currently collect this information

6. Over the past year, on average, how many paid positions were filled by workers with disabilities (physical or mental)?

[Range 0 to 9999] Number of positions that were filled by workers with disabilities (physical or mental)?

OR

[Range 0 to 100] % of paid positions that were filled by workers with disabilities (physical or mental)? OR We do not currently collect this information

7. Over the past year, on average, how many paid positions were filled by workers who were new immigrants or refugees (arrived in Canada within the last two years)?

[Range 0 to 9999] Number of positions that were filled by workers who were new immigrants or refugees (arrived in Canada within the last two years)?

OR

[Range 0 to 100] % of paid positions that were filled by workers who are new immigrants or refugees (arrived in Canada within the last two years)? OR We do not currently collect this information

Most provinces and territories in Canada can nominate immigrants through immigration

programs referred as Provincial Nominee Program (PNP). Employers apply to hire these

individuals through their province immigration office.

8a. Over the past year, on average, how many paid positions were filled by workers who were participants in the Provincial Nominee Program (PNP)?

[Range 0 to 9999] Number of positions that were filled by workers who were participants in the Provincial Nominee Program (PNP)?

OR

[Range 0 to 100] % of paid positions that were filled by workers who were participants in the Provincial Nominee Program (PNP)?

The Temporary Foreign Worker Program (TFWP) allows Canadian employers to hire foreign nationals to fill temporary labour and skill shortages when qualified Canadian citizens or permanent residents are not available. Employers apply to hire these individuals through Employment and Social Development Canada (ESDC).

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8. Over the past year, on average, how many paid positions were filled by workers who were participants in the Temporary Foreign Workers Program (TFWP)?

[Range 0 to 9999] Number of positions that were filled by workers who were participants in the Temporary Foreign Workers Program (TFWP)?

OR

[Range 0 to 100] % of paid positions that were filled by workers who were participants in the Temporary Foreign Workers Program (TFWP)?

[If greater than 0 at Q8 ask Q9 and Q10, else skip to Q11]

9. Over the past year, how many former Temporary Foreign Workers (TFWs) would you say successfully transitioned to permanent residents? [Range 0 to 9999] Number of former Temporary Foreign Workers (TFWs) that successfully transitioned to permanent residents OR [Range 0 to 100] % of former Temporary Foreign Workers (TFWs) that successfully transitioned to permanent residents

Not sure

10. What were the top three positions that you have hired temporary foreign

workers for in the past year? Please be specific as possible

11. Over the past year, on average how many paid positions did you have in food safety? For example, food safety managers/supervisors, HACCP coordinators, quality control or quality assurance technicians, other food safety staff.

[Range 0 to 9999] Number of paid positions in food safety positions

12. Over the past year, on average, how many new individuals were hired at your

plant location (by new we mean excluding any seasonal rehires)? [Range 0 to 9999] Number of new individuals who were hired at your plant over the past year.

13. Currently, how many workers are over the age of 55 or eligible to retire within the next 5 years?

[Range 0 to 9999] Current number of workers over the age of 55 or eligible to retire in the next 5 years

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14. What, if any employment benefits are offered at your plant? Select all that apply.

Extended health or drug plan, including dental, vision, and so on

Pension plan

Paid days or leaves, i.e. sick, family

Tuition Reimbursement

RRSP Matching

Other (specify)

No employment benefits offered [exclusive]

15. How would you describe the general availability of workers you need? Would you say that you are…

Experiencing immediate and persistent challenges recruiting and retaining

qualified workers, vacant positions go unfilled

Experiencing ongoing challenges recruiting or retaining qualified workers

Experiencing occasional or seasonal challenges recruiting or retaining qualified workers

Experiencing no significant challenges in recruiting or retaining qualified

workers from the local workforce

16. What are the top three positions that are most difficult to recruit?

Your Answer: OR

None, there are no positions that are difficult to recruit

17. Has your firm utilized any Federal or Provincial employment or recruitment

programs to help fill any positions over the past year, if so which programs? Temporary Foreign Workers Program

Provincial Nominee Program

Career focus wage subsidy program

Other (specify)

Have not utilized Federal or Provincial employment or recruitment programs

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1.3 SECTION 3 - WORKFORCE PROFILE

18. What are the top key occupations, or specific job titles for workers, at your plant? By key occupations we mean either occupations employed in the largest numbers, those with the most specialized skills or those generally most critical to production. These could include supervisory, production, food safety or facility operations including management.

Please select up to six key occupations. If you have fewer key occupations at your plant, you only need to select these key occupations. [ask all] Management and Administration Key Occupations

Management (including Plant Manager, Director of Operations, Sales, Kill Floor Manager, Food Safety Managers)

Office Staff (including Administrator or HR Manager)

Supervisors (including Kill Floor Supervisor, Abattoir Supervisor, Production Supervisor, Raw Room Supervisor)

Maintenance (included Janitors, Sanitation Workers, Cleaners)

Skilled Trades (including Millwright, Industrial Electrician, Truck Driver)

Other Front Office staff (specify)

[If mention Abattoirs / Slaughter in S2 then include] Slaughter Key Occupations

Animal Handler (including Live Receiver, Hog Driver, Assembly Yard Receiver) Slaughter Person (including Shackler, Stunner, C02, Kill Floor, Lead Hand) Saw and other Machine Operators (including saw operator, brisket saw

operator, split saw operator) Production Labourer (including Processor, Packer, Barn Worker) Other Abattoirs / Slaughter staff (specify)

[If mention meat cutting in S2 then include] Meat Cutting Key Occupations

General Meat Cutter or Knife Person (including meat cutter, rib line cutter, lead hand)

Master Butcher, expertise in multiple cuts (including Butcher or Lead Hand of a shift)

Machine Operator (including Saw Operator)

Specialized Cutter, expertise in one cut (including Pull tenderloin, Drop (seam) Inside Round, Lead Hand, Specialized Meat Cutter)

Production Labourer (Including Processor and Packer)

Other Meat Cutting Staff (specify)

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If mention further processing in S2 then include] Further Processing Key Occupations

Foreman/Forewoman Process Control and Machine Operator (including Process Control Operator,

Sausage Maker, Dryer and Smoker, Meat cook, Grinder, Mincer, Moulder, Curer, Mixer, Salter; etc.)

Production Labourer (including Sausage Casing Curer, Linker, Tier, Wraper, Ham Curer, Sawyer, Poultry Cooler, Poultry Packager)

Other Processing Staff (specify) [If mention Chickens, Turkey, or Other Poultry in S7 then include] Processing of Chickens / Turkey / Other Poultry Key Occupations

Barn Worker Poultry Killer / Slaughterer (including Live Hanger, Poultry Killer, Lead Hand

Slaughterer) Poultry Cutter / Trimmer (including Trimmer, Wing Splitter, Lead Hand) Saw Machine Operators (including Cut-Up Machine Operator, Saw Operator,

Lead Hand) Poultry Production Labourer (including Plant Production Worker, Poultry

Worker, General Labourer) Other Poultry Staff (specify)

[Ask to all meat processors] Any other occupation (specify) [if only select one occupation at Q18, skip to Q20]

19. Please rank the key occupations that you selected from 1 most important to [insert number of occupations selected at Q18] least important to your organization.

[Insert selections from Q18 and rank] [Repeat series of questions for each occupation selected in Q18]

20. Thinking about [insert Occupation in bold font], over the past year, on average, how many workers were employed at this position?

[Range 0 to 9999]

21. Thinking about [insert Occupation in bold font], how many workers were hired for this position over the last year?

[Range 0 to 9999]

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22. Thinking about [insert Occupation in bold font], on average, how many paid positions were vacant over the past year? [Range 0 to 9999]

23. How are vacancies most often filled for [insert Occupation in bold font]? Please

select all that apply.

New hires where no previous related experience is required

Re-hire seasonal workers

Trained internally from other positions

Recruited from other processor employers in the area

Recruited immigrants internationally

Temporary Foreign Worker Program

Provincial Nominee Program

Other (specify) In this final section of the survey, we’re going to ask you to provide some information about the key occupations you have selected. Before completing this section, please have with you wages and benefits information for each key occupation. This will save you time as you complete the survey. Please keep in mind your responses will be held strictly confidential and used for research purposes only and reported in aggregate with other employers. This is an important variable for this study, please answer when possible. [next screen]

24. What would you say is the average STARTING hourly wage (excluding bonuses) or annual if salaried wage (excluding bonuses) for [insert occupation in bold font]? Please keep in mind that your responses will be held strictly confidential and used for research purposes only and reported in aggregate with other employers. [Record $######.##] Prefer not to answer

25a. And, what would you say is the amount paid to [insert Occupation in bold font] in terms of the benefits they receive?

[Record $######.##] Prefer not to answer

25b. And, what would you say is the amount paid to [insert Occupation in bold font] in terms of the bonuses they receive?

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[Record $######.##] Hourly Annual

Prefer not to answer

25. And, what would you say is the average TOP hourly wage (including bonuses) or annual if salaried wage (including bonuses) for [insert occupation in bold font]? [Record $######.##]

OR

Prefer not to answer 1.4 OTHER GENERAL PROFILE QUESTIONS

26. Is your plant unionized?

Yes

No

27. Thank you for participating in this important survey. Would you like to receive a

copy of the survey findings, or be informed about future research initiatives?

Yes

No [If yes ask Q28, else skip to end]

28. Please provide your full name, title, company name, and email address. [First name] [Last name] [Title] [Company Name] [Email Address]

On behalf of the Food Processing Human Resources Council and Ipsos thank you for participating in this important survey. IF YOU WOULD LIKE TO COMPLETE THE SURVEY, PLEASE E-MAIL [email protected] OR CALL 1-877-963-7472.