Production activity, and especially the food industry, is a process that requires the simultaneous performance of many functions.
That is why the companies are increasingly seeking outstaffing services – official re-registration of employees with another organization. Although the personnel enter into formal labour relations with the new employer, they continue performing the job functions at the former workplace.
Benefits of outstaffing personnel in food industry
Professional outstaffing offers various advantages to the company:
- Reduced number of permanent employees. Officially, employees are registered with the contracting organization, despite the provision of services to the former employer;
- Simpified management of HR records. The contractor is completely responsible for the registration and provision of staff;
- Costs are optimized. Multiple calculations of salary are replaced with periodical payments to the outstaffer for services; Reduction in the aggregate Labor Compensation Fund (LCF) leads to a reduction in tax and social deductions;
- Increased performance of production activity. The released financial, labour and monetary resources are allocated for the development of the main corporate business – the manufacturing of food products;
- Simplified relations with staff. In the event of a disagreement between the company and employees, the latter file claims to their direct employer. If the violations of labour legislation are identified in the course of an inspection by the public services, the fines are charged to the contractor.
Outstaffing of industrial personnel (food industry) - a proven way to increase the performance of core activities. Through the delegation of HR managementto a reliable partner, the contractor focuses its efforts and resources on the primary tasks and obtain the much needed result of the qualified employees work without being engaged in their management!
