According to the American Staffing Association, there are three million temporary or contract employees working in the U.S. during an average week.¹ Temporary employees are defined as "at-will" workers who can work on a part-time, full-time, or seasonal basis.² They may be paid an hourly wage or salaried. They are usually considered employees of a company or of a staffing agency.² For the purposes of this article, we will refer to non-temporary employees as those that are hired with the company, or your "regular" employees/permanent employees.

Many food manufacturers utilize temporary employees in their facilities, for a wide variety of reasons: