Staff for food and production across the Netherlands

Machine operator fresh produce

Setting up and monitoring sorting, washing and cutting lines for fruit and vegetables, including minor faults.

Production worker meat processing

Cutting, weighing and packing in a hygienic production area, following HACCP rules.

Packer

Packing, labelling and palletising on the line, including in two- and three-shift systems.

Floor team leader

Runs the crew on the floor, inducts new people and reports the numbers per shift.

Peaks in food and production

The peaks follow the fruit and vegetable seasons and the holidays. We plan staffing per shift with you.

Questions about staff for food and production

The questions that almost always come up in the first phone call.

“The crew is complete at the line every shift. That saves us a lot of hassle in the early morning.”

A production line only runs when everyone is there

In a processing plant, the weakest shift sets the pace of the whole line. That is why we plan per shift, not per person: the crew arrives together in our own transport, so one missed trip doesn't cost you four people on the line. From four people per shift, we provide transport from our accommodation. That applies to fresh produce processors, the meat industry and packing companies across the Netherlands, where the first shift often starts early in the morning.

For teams of eight or more, we deploy a floor team leader who runs the shift, reports the numbers and is the point of contact for your production manager.

Fresh produce, meat processing and packing

We place fresh produce machine operators for sorting, washing and cutting lines, production workers for cutting, weighing and packing in the meat industry, and packers for packing, labelling and palletising. The proposal states each person's experience with line work and machines. On site there is always an induction on your line, the hygiene zones and the safety rules, because even an experienced operator needs to know how things work at your site.

Working with food requires discipline in hygiene. We go through the HACCP rules, dress code and hand hygiene in advance in the worker's language. We plan breaks according to the rules, so your health and safety file is in order. Workers know in advance which shift they will work, so nobody gets surprises on day one.

Peaks around seasons and holidays

Demand in food and production follows the calendar: the fruit and vegetable seasons, the weeks before the holidays and retail promotions. In the meat industry, demand rises mainly towards the end of the year. We reserve capacity for those periods and scale with you weekly in the first phase.

For structural work, payroll or secondment is often better value than weekly deployment. We're happy to work out the numbers with you.

Hours and invoicing without the sorting out

Every week you receive an hours report per worker and per cost centre, linked to the shift. That way the invoices match your own planning and your administration doesn't have to reconstruct hours.

We are an NBBU member and work with a G-account, which limits your liability as a hirer. Pay follows the cao that applies at your company. All our accommodation is inspected; SNF certification has been applied for.

Struggling to staff your production line?

A proposal with candidates and a start date within one working day.