Role overview
Food packaging roles sit at the final stage of production: your team prepares finished goods for shipment by packing, sealing, labeling, verifying weights/date codes, and keeping the line running safely and clean. Tasks differ by product (fresh, frozen, bakery, meat, ready meals) and by province/employer.
What employers usually look for
- Reliable attendance and steady pace in repetitive work
- Basic English communication (safety, labels, team coordination)
- Comfort with standing, bending, and light-to-moderate lifting
- Respect for sanitation rules (GMP) and food safety routines
Why employers hire for packaging lines
Short “hiring story” (varies by page)
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What you’ll do on shift
Day-to-day tasks in food packaging
Typical tasks
- Pack products into trays/cartons, seal, wrap, and apply labels
- Verify weights, counts, date codes and batch/traceability markings
- Sort products by quality standards; remove damaged or incorrect items
- Stage finished cartons for palletizing; keep the work area organized
- Follow sanitation routines (clean-downs, allergen controls where used)
- Report issues quickly: jams, label errors, under/over-weight packs
Tools, equipment & lines
- Manual packing stations and conveyor lines
- Scales, label printers, date coders (training often provided)
- Sealers/wrappers; basic hand tools for minor adjustments (site-dependent)
- PPE: hairnet, gloves, safety footwear; hearing protection (as required)
Work rhythm (what “good performance” means)
| Focus area | What it looks like |
|---|---|
| Accuracy | Correct labels, weights, seals, and consistent packing quality |
| Pace | Stable output without shortcuts that break safety/quality rules |
| Hygiene | Hands/tools/area kept clean; you follow changeovers and clean-downs |
| Teamwork | Clear handovers, quick reporting of issues, respectful line discipline |
Pay (gross), overtime and what affects rates
Transparent, Canada-relevant pay framing
Typical ranges below are shown as gross hourly pay. Rates vary by province and local labour market, union vs non-union sites, experience, and whether you operate/assist machines vs purely manual packing.
| Level (typical) | Gross hourly range | Notes |
|---|---|---|
| Entry / trainee | 15.60–18.50 CAD/h | Training on line rules, hygiene, labeling, pace and safety |
| Experienced packer | 18.50–22.50 CAD/h | Consistent output + fewer errors; may handle multiple stations |
| Machine-assisted / line lead support | 22.50–25.00 CAD/h | More technical tasks (setups/checks) or higher-responsibility stations |
Requirements & hiring criteria
Skills, experience, and practical constraints
Must-have
- Ability to follow written and verbal instructions (labels, SKUs, hygiene rules)
- Stable attendance and readiness for shift schedules
- Comfort standing for long periods and repeating tasks safely
- Basic communication in English (A2+ recommended for safety)
Nice-to-have
- Food safety exposure (GMP / HACCP awareness)
- WHMIS (workplace hazardous materials) or site safety orientation
- Forklift / pallet jack experience (if the role includes staging/palletizing)
- Experience in cold environments (chilled/frozen goods)
Physical demands & pace
- Standing, bending, reaching; repetitive hand movements
- Light-to-moderate lifting depending on product and station
- Fast line pace during peak production
Quality & safety mindset
Packaging errors create waste and safety risks. Employers value careful checks (labels, dates, seals) and disciplined hygiene. If you worked under strict standards before, call it out in your CV.
Work conditions in Canadian food plants
What to expect (without unrealistic promises)
- Structured onboarding: hygiene rules, line safety, PPE requirements
- Rotating tasks between stations (site-dependent)
- Break schedules aligned with production cycles
- Clean work zones and documented cleaning routines
Documents & eligibility to work in Canada
High-level, accurate framing (no external links)
- Work authorization: You must have the legal right to work in Canada (commonly via an employer-specific work permit or an open work permit, depending on your situation).
- Identity documents: Valid passport and any permit/visa documents required by law.
- Background checks: Some employers require basic checks depending on site and product sensitivity.
- Role-related certificates: Not always mandatory, but food safety training and site safety orientations can be an advantage.
Candidate fit (required)
A quick self-check before you apply
You are a good fit if you…
- Prefer structured, repeatable tasks with clear quality rules
- Can keep a steady pace without sacrificing accuracy
- Respect hygiene routines and PPE requirements
- Are reliable with attendance and shift schedules
- Can communicate basic safety information in English
This role is not for you if you…
- Dislike repetitive work or frequent quality checks
- Cannot work standing for long periods
- Prefer unstructured tasks over line discipline
How to apply
CV-first process (required)
- Create or upload your CV: mavial.pl/en/cv.html
- Add: line experience (if any), shift availability, provinces/cities you can work in, and start date
- Submit your application — we contact shortlisted candidates
Tip: If you have experience with labeling, weighing, date coding, sanitation clean-downs, or fast conveyor lines, list it clearly.
Related roles in Agriculture & Food Processing
Internal links to similar vacancies
FAQ
Is a CV required to be considered?
Yes. Candidates without a CV are not considered. Use mavial.pl/en/cv.html.
Is this work usually manual or machine-assisted?
Both exist. Many plants combine manual packing stations with machine-assisted sealing/labeling. Training is commonly provided, but experience is a plus.
What affects the hourly rate the most?
Province, union/non-union workplace, experience, station complexity, shift premiums, and overtime availability. Rates are shown as gross.
Do I need food safety certificates?
Not always. Some sites provide onboarding and internal training. If you have GMP/HACCP exposure or food handling training, add it to your CV.