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Transition of temporary foreign workers in food services and manufacturing to permanent residency

Lower-skilled temporary foreign workers (TFWs) in the accommodation and food services industry transition to permanent residency less often than those in higher-skilled roles and study permit holders. However, due to their population size, more lower-skilled TFWs transition to permanent residency. Five years post-immigration, nearly 40% of these lower-skilled TFWs remain in the industry, compared to 52% of higher-skilled TFWs and 16% of study permit holders. In the food manufacturing industry, lower-skilled TFWs have lower rates of transitioning to permanent residency and decreasing retention rates over five years. Retention rates also fell with each successive landing cohort.



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