Diagnostic Assessment and Definition of the Food Industry in Canada Executive Summary Report, March 2008

INDUSTRY HAS SPOKEN…IT IS A GO FOR THE CREATION OF A NATIONAL HR FOOD PROCESSING SECTOR COUNCIL

In response to a demonstrated human resource need from the food processing industry, and after years of research and nation wide consultations with key stakeholders, the Food Processing Sector strongly endorsed the development of a national body to address its Human Resource challenges. Led by the National Food Advisory Committee, together with support from the National Seafood Sector Council (NSSC) and Human Resources and Social Development Canada (HRSDC), this initiative has been anticipated for some time.

“As a result of examining the study’s findings, food processors and key stakeholders expressed clear and strong support for the development of a national sector council for the food processing industry. Furthermore, based on the size of the sector and the critical nature of human resource challenges facing the industry, food processors as well as other key stakeholders agreed that there is an urgent need for the establishment of such a council.

In, January 2008, the National Food Advisory Committee met in Toronto, Ontario to review all of the research findings and decide if indeed a national food sector council should be created. It was agreed to proceed with the development of a national food processing sector council with a mandate to establish processes for outreach across subsectors, gain input from labour unions, build partnerships to meet the regional needs of the industry and to introduce a low initial membership fee in order to accommodate and encourage small and medium sized enterprises.”

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The National Seafood sector Council, with support from Human Resource Skills Development Canada, commissioned this Overview of the Food Processing Industry to provide the context for understanding the sectoral and occupational structure and human resource trends and challenges taking place within the various segments of the food processing industry.

Printable Version

The research and analysis executed in this study offers a snapshot of the challenges and opportunities facing the food processing industry, specifically with respect to the industry's workforce. This study constitues a preliminary phase of research and will indicate the need and feasibility of proceeding with subsequent phases.

This report addresses the importance of ergonomic training in prevention of injuries and adaptation of the workplace environment to suit the needs of the people. It includes results of an industry wide survey commissioned by the NSSC, and analysis of the results. This report can guide your Management and Human Resources with a proactive approach to preventing workplace injuries.

Accreditation Report: Phase 2 Final Summary

This is the first report in a two-part series about accreditation, and its importance in the seafood processing industry. Accreditation will allow the industry to instantly recognize a standardized skill or training course according to pre-determined guidelines. Some issues that the report includes: factors to be addressed in accreditation, what has been learned from a mock trial, and consultation with the seafood processing industry.

The Labour Market Information project updates our previous report, The Seafood Processing Industry Situational Analysis, with 2001 Census data, and a complete updated market analysis of the sector. The report includes:

• Analysis and interpretation of industry trends on a regional, national and international level;
• Important competitive factors ranging from comparative hourly wages to productivity and investment;
• Industry opportunities and challenges;
• Survey results including dozens of charts showing information about worker demographics, fisheries production, and skill requirements of the industry

The National Seafood Sector Council is interested in establishing a voluntary certification program to recognize the skills of seafood- and fish-processing workers. In the fall of 2003 the NSSC held two regional and one national workshop to determine the level of industry interest in the certification concept. The regional workshops, held in St. John's and Vancouver, brought together a total of 25 participants representing workers, employers, government and training institutions.

Certification Program: Business Case Executive Summary

Human Resources Conference Report 2002

This document presents the proceedings of the Human Resources Conference put on by the National Seafood Sector Council (NSSC) in Halifax, November 15 & 16, 2002.

The role of the NSSC is to provide leadership and direction to help the seafood processing industry in the following strategic areas:

• Development of programs and tools;
• Building communication between employees and employers;
• Building partnership with governments and the education and training systems;
• Conduct of research and planning.

The National Seafood Sector Council (NSSC), working in partnership with HRDC, sponsored this comprehensive study of human resources and training in the Canadian seafood processing industry. This study was funded, in part, by HRDC.

This sector study examines:

• Recent trends & future direction of the Canadian seafood processing sector;
• The industry's current workforce & future human resource needs;
• Past and current training programs in comparison with the foreign approach to training and future needs;
• Preliminary discussions on the concept of plant worker certification.