2018 Summer BLOCKtalk

Keeping Ontario’s Meat and Poultry Industry Informed Summer 2018

Vol. 24, Issue 2

$10.00

ax Meat 22 M

24

Food Safety

Alliance

ALSO INSIDE:

Ontario’s Finest Butcher pg. 5

A Farewell to Laurie pg. 21

Ontario Turkey pg. 26

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Index BLOCKtalk - Summer 2018

Vol. 24, Issue 2

27 14

Turkey and Quinoa Protein Bowl

The Efficiencies of Automation

President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Member Achievements..................................................... 6 Funding Opportunities for Ontario Processors................. 7 Listeria Monocytogenes Revisited.................................... 8 Grinding and Grinder Systems........................................ 10 CAP – Protection and Assurance Program..................... 12 The Efficiencies of Automation........................................ 14 The What, Why, and How of Business Planning............. 18 A Farewell Q&A with Laurie Nicol.................................... 21 Max Meat – Delivering the Best...................................... 22 Getting Personal with FSA.............................................. 24 Ontario Turkey: Locally Raised........................................ 26 Names in the News......................................................... 28 Development of an Effective Traceability Program......... 30 Training Time vs Quality Training..................................... 32 Building Food Safety Management Capacity.................. 34 2018 Supporters.............................................................. 35 Fostering a Safe Workplace............................................ 36 Green Ontario Food Manufacturers................................ 38 The Meating Place........................................................... 40 What Happens when my Vehicle is Totalled?.................. 41 Advertiser Index.............................................................. 42 www.ontariomeatandpoultry.ca

40

The Meating Place

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3

Keeping Connected

T

he warmer weather is finally here! You must agree, everyone is a little happier these days.

A shift in the weather is also coinciding with a change in leadership at OIMP. As you know, Laurie Nicol, Executive Director of the OIMP, is retiring June 30. The board is currently undertaking a rigorous search for Laurie’s successor and we expect to be able to make an announcement in that regard in the coming weeks.

Industry Day this year was a great success! It was nice to see so many members taking an active part in the interest of the industry. The OIMP staff did an amazing job with organizing speakers that were right on cue with the challenges we face today labour shortage, changes to the Employment Standards Act, and more ways to access government funding. If you were not able to make it, information is always available on these topics by contacting the office.

Our AGM was also held that day. On behalf of the Board, I would like to thank Shannon Desborough, Finest Sausage & Meat, for his dedication and commitment to OIMP over the last six years and I would like to welcome Peter Baarda of J&G Quality Meats. We are looking forward to working with Peter and feel he will be a great asset to our team.

Keeping connected is key. Reach out to staff with questions or challenges that you have with your plant. Chances are, they have heard it before and can help you out.

Hope you have a chance to enjoy the summer months ahead. Bring on the sunshine and warm up those grills!

Carol Goriup, President

It’s Never Easy to Say Good-Bye

I

am writing what will be my last Executive Director message as I leave my post the end of June to begin life’s next journey. For me, it has never been just a job, albeit it was my only job straight out of college. It was about making a difference, which is a guiding principle for me.

After years of grooming, I took on the role of Executive Director in 1993 from Ron Deeth, sharing his passion and visionary approach for the association and the industry. Ron was a great friend and mentor right up until his passing in March of this year.

In 1986, we rented our first real office in Port Perry as we were working out of Ron’s house adjacent to the abattoir. With the help of a $100,000 grant from the Ontario government we began the journey to build an organization that was recognized by both the industry and government for our leadership.

In 1996, I relocated the office to Guelph to be closer to our commodity partners and both levels of government. Even back then, traffic on the 401 was horrendous. I call Guelph home, but Ontario is local for me so don’t be surprised when I end up in your shop looking to buy some of the finest products that can’t be found anywhere else.

I will truly miss my team and the friendships we’ve made. I often speak about OIMP being a family, a community, which is true for me as I have made many long-lasting relationships along the way that I will be forever grateful for.

I have had incredible team members supporting me (21 over the years) and truly enjoyed working with the 12 presidents, 60 directors, 300+ members, and numerous government and industry stakeholders. The trust and support shown to me has been greatly appreciated.

It will be hard to say goodbye, yet I leave with a great sense of pride in the accomplishments the association has recognized through the years. I’m excited for the future and feel extremely confident that with the great team at the office, the leadership within the Board, and my successor, that OIMP will continue to realize what can be accomplished when working together.

Laurie Nicol, Until we “meat” again.

Executive Director 4

BLOCKtalk - Summer 2018

MEMBERSHIP Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know.

(800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 6 Associate Members - 51

Business Retail Members - 44 Retail Associate Members - 40

Business Members - 127

Total Members - 268

OIMP LIFETIME MEMBERS • Joe Abate (2017) • Brian Quinn (2016) • Graham Dalziel (2015) • Tony Facciolo (2011) • Pat Johnson (2005) • Gerry Houtzager (2003)

• Leo Rocheleau (2001) • Jim Vidoczy (2000) • Nancy Ackert (1997) • Dr. Ron Usborne (1996) • Ron Deeth (1995)

OIMP LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years.

• Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987) • Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989)

• Springer’s Meats, Hamilton (1989) • Barron Poultry, Amherstburg (1991) • Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992)

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • Hayter’s Farm, Dashwood (2016) • Schinkel’s Legacy, Chatham (2014) • Conestoga Meat Packers, Breslau (2013) • In Memory of Dave Tiller (2012) • Halenda’s Fine Foods, Oshawa (2011)

• Springer’s Meats, Hamilton (2010) • VG Meats, Simcoe (2009) • Stemmler’s Meat & Cheese, Heidelberg (2008) • Leo Rocheleau, Maidstone (2007)

OIMP Vision

To be the unified voice for Ontario’s meat and poultry industry.

OIMP Mission

To connect, support, and advocate for our members.

www.oimp.ca

OIMP

Welcome to the Association

ADMINISTRATION EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

Business Members

Alves Meats Michael Alves 157 MacNab St. N., Hamilton (905) 528-0165 alvesmeatshamilton.ca

Venetian Meat and Salami Co. Ltd. Daniel Dorigiola 947 Burlington St. E., Hamilton (905) 545-1845 venetianmeats.com

DIRECTOR | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Kevin Schinkel Schinkel’s Legacy, Chatham

INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau d.boudreau@oimp.ca

DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

MARKETING & COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca

BLOCKtalk is the official publication of the OIMP, distributed to over 2000 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT | Cory Van Groningen VG Meats, Simcoe VICE PRESIDENT | Christine Hobson Halenda’s Fine Foods, Oshawa

DIRECTOR | Peter Baarda J&G Quality Meats, Burlington

Mum’s Butcher Shop Inc. Hanif Jamal 415 The Westway, Etobicoke (647) 500-3474

BOARD LISTING

TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca

SECRETARY/TREASURER | Marc Oliver Sargent Farms, Milton

Retail Associate Members

&

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

ADVERTISING DEADLINES 2018 Fall August 10 Winter November 9 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for the correctness of the information.

DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay

Associate Members

Weber Inc. Norbert Muehlich 34-5080 Timberlea Blvd., Mississauga (816) 891-0072 x3529 weberslicer.com

Chemstation Toronto Jacob Barber 777 McKay Rd., Pickering (905) 683-0411 chemstation.com

COMPETITIONgin2018 g rights!

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THE M EAT PEOPLE

www.ontariomeatandpoultry.ca

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5

MEMBER ACHIEVEMENTS Bob Hunsberger recognized

by Pork Industry The Ontario Pork Industry Council singled out Bob Hunsberger for special recognition for his volunteer contributions to the swine industry.

Hunsberger has embodied the OPIC tag line ‘together, building a better pork industry’ since he graduated from the Ontario Agricultural College of the University of Guelph, in agricultural economics, in 1968.

“It would be no exaggeration to say that Bob Hunsberger has been involved in some way in virtually every major swine industry-level initiative, probably dating back to the late 1970s,” said OPIC director, Al Mussell, when announcing the award.

“Perhaps Bob’s biggest volunteer contribution has been as a peer and mentor to others in the pork industry. Many of us, in one way or another, have benefited from Bob taking us under his wing and providing us with experience, advice, opportunity, or by exposing us to his network,” said Mussell.

Florence Meats takes home Business of the Year Award Florence Meats took home the Bell Mid-size Business of the Year Award at the 23rd Annual Oakville Awards for Business Excellence Gala in March, where over 560 guests gathered at the Oakville Conference Centre. Presented by the Oakville Chamber of Commerce and The Rotary Club of Oakville West, organizers said Florence Meats, which is celebrating its 40th anniversary, differentiates itself from the larger chains by approaching each customer with products of exceptional quality and excellent personal service.

“I really want to thank my employees because without them we wouldn’t be here,” said Carol. “They are absolutely awesome.”

Damian also thanked the Oakville community for allowing his business to thrive. “I would just like to thank everybody that comes in,” he said. “We love our jobs because of the people that come in to visit us.”

Oakville celebrated business leaders in their community at the this annual event attracts business, community, government and political leaders, as well as professionals and entrepreneurs from the local business community.

“But what makes it fun - and makes it profitable, is the people,” Hunsberger said. “Some of the best people in the pork industry in the world, farm and work in Ontario. It’s been a pleasure to be part of it. Thank you very much for the recognition,” he said.

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6

BLOCKtalk - Summer 2018

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Funding Opportunities for Ontario Processors common training objectives and goals. To apply as a consortium, the intermediary organization needs to ensure all the participating employers and trainees meet COJG requirements and can make their required contribution towards the training cost.

Canada-Ontario Job Grant Program Canada-Ontario Job Grant (COJG) provides opportunities for employers, individually or in groups, to invest in their workforce, with help from the government.

The Canada-Ontario Job Grant provides direct financial support to individual employers or employer consortia who wish to purchase training for their employees. It is available to small, medium and large businesses with a plan to deliver short-term training to existing and new employees. Important to know: • Employers can get up to $10,000 in government support per person for training costs.

• Th e training must be delivered by an eligible, third-party trainer.

•E mployers with 100 or more employees need to contribute 1/2 of the training costs. Small employers with less than 100 employees need to contribute 1/6 of training costs.

• The intermediary organization will be paid 15% of the approved COJG ministry contribution to cover the administrative cost related to the completion of the consortium application.

If you’re an employer with a particular skills demand, the CanadaOntario Job Grant might be right for you. Applications are accepted on an ongoing basis.

For further information, please contact the Employment Ontario Contact Centre. Call toll-free 1-800-387-5656 or email EmploymentHotlineInquiries@ontario.ca.

•F or employer groups who want to apply for training supports the government offers a COJG Consortium Stream.

The Consortium Stream allows a group of employers (more than 2 employers) to pool their resources to support

RESPECT THE CHOP.

Whether you’re a processor or retailer, let us help you get pork on their fork!

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BLOCKtalk - Summer 2018

7

Listeria Monocytogenes Revisited Wayne Sprung, Technical Specialist, Food Safety Alliance

I

n 2016, the OIMP Technical Director, Daphne Nuys-Hull, wrote a very informative article in BLOCKtalk titled “Proactive Approach to the Control of Listeria.”

A re-visit to the topic seems appropriate as in March of this year, there have been three cases in which people have contracted Listeria infections after consuming deli meats in, of all places, a hospital in Toronto. More recently in April, CFIA did a recall of ham from Quebec that tested positive for Listeria monocytogenes.

Further afield, possibly the world’s largest Listeria outbreak has occurred in South Africa. So far there have been almost 1000 cases, and nearly 200 deaths have resulted. Health officials have identified at least one major source as a type of bologna called “polony” which is popular in low income communities and is often sold by street vendors. A two-billion-dollar lawsuit has already been filed.

It is impossible in one article such as this to adequately cover the topic. Much information is available from various sources. For example, in the CFIA Manual of Procedures, Annexes H and I in Chapter 4 cover the Listeria policy and risk-based sampling for federal establishments so is well worth reviewing even if not applicable. Health Canada also published their Policy on Listeria monocytogenes in Ready-to-Eat Foods. OMAFRA has recently

released a Revised Protocol for Listeria monocytogenes. These are available on the respective websites.

The following information will focus on two areas: 1. Plant Sanitation - Processors making Ready-to-Eat (RTE) meat products must carry out specific procedures which are designed to control Listeria. Priority must be given to rooms and equipment used for holding and packing exposed product. The cleanup crew should receive special training. Only the most capable and experienced personnel should be assigned to this. Ideally a separate crew should be used in the area, or at least the RTE area should be done first. Hoses and equipment used for cleaning must not be moved from raw to RTE areas.

Regarding the processing equipment, it should be simple in design so that it can be dismantled completely on a daily basis for cleaning and sanitation. Tools used in reassembly should be dedicated to this area. Mid shift cleanups must be avoided since they produce aerosols and add water to the environment which spreads Listeria.

Drip pans under reefer units should be cleaned on a regular basis and sanitizer blocks or equivalent should be put in the pans.

Spiral freezers are a major concern as the many cracks and crevices that are common in these become sites of contamination.

One effective method of control is the use of chlorine dioxide gas as a fumigant. The small size of the molecule makes it ideal for this. It is also less corrosive than other agents like ozone thus it is safe on stainless steel, aluminum, many other metals and even electronics.

Find out why so many OIMP members trust FSA for their night time sanitation and carcass wash products and systems.

Biofilms are those nasty communities of microorganisms that adhere to each other and surfaces and are held together by gluey by-products they make. Chlorinated alkaline detergents are regarded as the best cleaners to help combat biofilms. It is highly recommended to use acid detergents periodically, perhaps weekly, to help control mineral stone deposits which may aid in biofilm formation.

An Ontario owned and operated company, FSA provides the quality products and service you deserve.

The sanitizer of choice for equipment and environs is peroxyacetic acid since it can penetrate biofilm better than others.

E. coli

CONTACT US TODAY! abrock@thefsa.ca

8-1020 Hargrieve Rd, London, ON, N6E 1P5 519-601-4444 • www.thefsa.ca 8

BLOCKtalk - Summer 2018

Entrance control to the RTE area is important. Door foamers using quaternary ammonium sanitizers at high levels (1000 ppm) are common. Quats have residual activity and foam up nicely so they are good for this use. Boot dips using other sanitizing solutions are not recommended since they must be monitored and changed often. However, the best recommendation is eliminating as much moisture as possible by using dry sanitizing compounds especially designed for applications such as footpaths and entrances. www.oimp.ca

2. Environmental Monitoring – Previous articles have covered the subject of ATP testing. For RTE areas it is important to maintain an enhanced swabbing program either for ATP or total bacteria or ideally both. However, in the RTE area another program must also be included.

Specific Listeria sponge swabs are recommended by Health Canada and mandated in RTE meat plants by CFIA. The object is to swab several large areas, both food contact surfaces and the surroundings with special sponges and obtain laboratory analyses for generic Listeria. In the same way that water microbiologists test for indicators of pathogens (E. coli or fecal coliforms) in potable water the broader based test is used here too. The concept is if Listeria is present then L. monocytogenes could be.

The sterile sponges and the necessary extras are most easily obtained through many suppliers. Here is where the swabbing program differs a bit. Firstly, a very large area is swabbed with each sponge. Swab an area equivalent to 900 square cm (30 cm X 30 cm or 1 square foot). Perform the task 3 or 4 hours after production commences as opposed to before in the regular swabs.

This is to allow any microorganisms hiding in niches to show themselves. Swab 10 surfaces that the meat is in contact with

and also 10 others anywhere in the entire area including floors, walls, undersides of equipment, drains and so forth. Separate the food contact samples from the others into two separate pools of (ideally) 10 swabs each. Compositing them in these two groups allows for cost efficient monitoring of multiple sites. The lab will do that if directed.

Positive results on Food Contact Surfaces (FCS) are serious and the operator is directed to follow the OMAFRA flow chart in “RESPONSE PROTOCOL TO LISTERIA MONOCYTOGENES POSITIVE RESULTS IN READY TO EAT (RTE) MEATS.” Positive results on non-food contact surfaces are to be considered good detective work and should be followed up by a review of cleaning and sanitation procedures.

Food Safety Alliance (FSA) 1020 Hargrieve Road London, ON N6E 1P5 (519) 601-4444 abrock@thefsa.ca thefsa.ca

Pemberton & Associates Technology for the food industry No matter how you slice it….

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9

Grinding and Grinder Systems

T

he grinder would seem to be one of the simplest and most straightforward machines to use in the meat industry, however, if not properly maintained and operated it can produce low quality ground meat products.

Grinding Programs There are several factors that influence the quality of the ground meats being produced, including: • The temperature of the meat/trim. The recommendation is between the freezing point of meat -1.8°C and 4°C. • The correct set up of the grinder. Are the worm, knives and plates too loose? If the nut isn’t tightened well and the knives are not close enough to the plate a clear cut is impossible. In no time, sinews will wrap around the plate holes and make matters worse. The correct set-up has an influence on the frequency of sharpening. Is the grinder tightened too far? If so, the knives and plates will get hot before the first material runs through. Who hasn’t seen a smoking grinder? A good practice is to hand-tighten the nut, start the grinder and when the first ground appears in the front, stop and give the nut a snug with a lever.

• Sharp grinder blades and plates. How much throughput does it take for before you need to sharpen the blades and plates? This is a difficult question to answer as there are several variables which influence it. The species being processed make a difference (chicken or beef), the amount of bone particles, cartilage and sinews in the raw material, as well as the diameter of the hole plate (100mm or 130mm).

Even if all these things are done well, we sometimes find smear in ground. Grinder houses, worms, shafts and even the hole of the knives wear out over time. All these worn parts cause the knives to wobble. A clear cut isn’t possible anymore and sinews wrap around the holes of the grinder plate again. A worn-out housing or worm can have also another effect – a flow back of meat trim in the housing is increased and the temperature rise is higher. Protein extraction, which we don’t want here, happens with the higher frictions. It is a slow process and often we don’t notice the difference. Ensure that these components are included in your preventative maintenance program and inspected frequently for wear.

Grinding Systems Let’s talk about the different grinding systems on the market, the Enterprise and Unger systems. What are the differences?

An Enterprise system consist of blades and grinding plate which are pressed against each other by a spring. The spring presses the 10

BLOCKtalk - Summer 2018

whole worm against the knife or a spring can be attached to the knife shaft. This system does not require a pre-breaker or kidney plate.

The most commonly used Enterprise systems used in Canada are the simple 2-piece, one knife and one plate, system. Because trim in the 2-piece system needs to be ground twice, if a small final grind size of 2 to 4(5) mm is wanted (depending on species also), first you grind 8mm (5/16inch) and then 2 or 3mm (3/32inch).

An Unger system doesn’t have a spring but has a curb in the housing. The plates, knives and locking ring are pressed against it by the locking nut. Common are grinders which have up to 5-piece set-ups. It always has a pre-breaker or kidney plate to start with, followed by a knife and the next plate which can also be the final plate. A larger locking ring is needed. But it can be the middle plate and the grinder housing can accommodate another knife followed by the final plate and a smaller ring.

The advantage is two work steps in one, compared to the common 2-piece Enterprise system. The Unger system allows a size reduction in steps within the housing. The pre-breaker reduces to small pieces before running through the 8mm middle plate. The final plate determines the size and can be 3 or 4mm in this case.

As a rule of thumb: the reduction should be around ½ the size compares to the step before. A 2 mm final plate should not have a 13mm middle plate in front of it. Unger System with 3 and 5pc set-up:

No matter what grinding system you choose for your operation, proper maintenance and care of the grinder, knives and plates will ensure that the products you are producing are of the highest quality.

Reiser Canada 1549 Yorkton Court, Unit 4 Burlington, ON L7P 5B7 (905) 631-6611 sales@reiser.com reiser.com www.oimp.ca

HIGH-SPEED OUTPUT

is an

U N D E R STAT E M E NT The Vemag LPG208 Linker and TM203 Link Cutter are built for incredible performance. The LPG208 delivers speed.

Twin rotating linking horns eliminate the stopand-go downtime of loading natural casings, providing 30% – 50% higher output. The TM203 keeps pace with up to 1,200 exactly centered cuts per minute for superior looking individual sausages with perfectly closed ends.

Want more? Add a Vemag inline grinder for a final cut just before linking – it’s the only inline grinder featuring a straight product path with no curves, no corners and no contamination.

The results cannot be overstated: Vemag produces the highest quality sausage links at the highest output rates you’ll find anywhere.

As the casing on the LPG208’s first horn is stuffed and linked, the operator simultaneously loads a new casing onto the second horn.

The Vemag TM203 guides the string of sausages to ensure that the cut is exactly centered for a superior looking product.

Reiser Canada 1549 Yorkton Court #4, Burlington, ON L7P 5B7 • (905) 631-6611 Reiser 725 Dedham Street, Canton, MA 02021 • (781) 821-1290 www.reiser.com

The LPG208 and TM203 produce fresh sausage with identical lengths and weights – allowing smaller, tighter and more economical packaging.

Leading the food industry in processing and packaging solutions.

2014

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11

Canadian Agricultural Partnership – Protection and Assurance Cost-Share Funding Intake 2 opening August 7, 2018

O

wners of meat plants can apply for funding under the Protection and Assurance Program. The second intake will be open from August 7 to 28, 2018.

In Ontario, the Canadian Agricultural Partnership is a five-year, $1.5 billion investment in the Ontario agri-food sector: $1.1 billion for Business Risk Management funding and $417 million for projects to help grow Ontario’s agri-food and agri-products sectors.

Partnership funding will support projects in three key areas, with research and innovation continuing to be a key focus across all programming: • Economic Development • Environmental Stewardship • Protection and Assurance Protection and Assurance Program The Protection and Assurance Program provides support to help sustain and grow Ontario’s agri-food sector. The program will help businesses to keep pace with changing assurance systems, rapidly evolving risk, changing marketplace expectations and increasing consumer demand for greater transparency of Ontario’s food 3.5 x 4.5 ads_Layout 1 2/5/13 5:22 PM Page 1

Suitable for All Sizes Of Operations • For all plastic, fibrous, collagen and natural casings • For calibres up to 115 mm in diameter • The separator can be adapted to the product’s calibre range • As table-top model or on a trolley • Fast and fatigue-proof operation • Suitable clip sizes: S 735 / 740 / 744 For more information visit our website www.polyclip.com

industries. An introduction to the printed CAP Program Guides and the Online Interactive Guidebook are available online.

Funding will target three priority areas, with traceability as an element in each area: • Food safety • Plant health • Animal health Operators of slaughter plants or freestanding meat plants may apply for funding in any of the following food safety categories: • Food Safety and Traceability Pre-audit, Assessments and Planning • Food Safety and Traceability Training and Education • Food Safety Equipment • Traceability Equipment • Food Safety and Traceability System Improvements Operators of slaughter plants can also apply for funding in any of the following animal health categories: • Education, Training, Assessment and Planning • Preventing the Introduction and Spread of Disease - Defining Zones and Controlled Access Points - Establishing Cleaning and Disinfecting Practices - Establishing Isolation or Segregation - Preventing access by Trespassers, Wildlife, Pests and - Health Management • Establishment of Facilities to Manage Deadstock • Improvements to Animal Housing and Handling How to apply As of August 7, 2018, you can apply online, by email or by mail.

Visit the Ministry of Agriculture, Food and Rural Affairs’ (OMAFRA) Canadian Agricultural Partnership website for application information. Be sure to read the program guidelines to make sure your project is eligible for funding.

For all email and mail submissions, you’ll need to include the application form, project information and other supporting documents as required (such as project plans).

For more information Information about all Partnership funding programs is on the OMAFRA website. Contact OMAFRA’s Agricultural Information Contact Centre at 1-877-424-1300, or email agpartnership@ontario. ca for information about Protection and Assurance Programming.

This (project) was funded in part through the Canadian Agricultural Partnership, a federal-provincial-territorial initiative.

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12

BLOCKtalk - Summer 2018

www.oimp.ca

’s Food Banks Ontario

NEED YOUR

HELP!

All across Ontario, food banks are experiencing a shortage of fresh meat.

Are you a meat processor who is able to donate? Contact the Ontario Association of Food Banks today!

We can move time-sensitive product and will make all the arrangements on your behalf.

Help the 500,000 adults, children, and families who visit food banks each year.

Contact Adelaide at 416-656-4100 or adelaide@oafb.ca

www.ontariomeatandpoultry.ca

BLOCKtalk - Summer 2018

13

The Efficiencies of Automation

When Robots and Business Systems Converge Wayne Slater, VP Channel Sales, SYSPRO Canada

Y

ou may have heard, “The robots are coming.” And I may be stating the obvious…but they have already arrived. And they are everywhere. We hear about autonomous automobiles, drones delivering packages, Amazon® robots automatically picking and palletizing products in warehouses and more... Why is this movement occurring? Two reasons: 1. Robots typically have a rapid ROI associated with them.

2. Since they are machines with computers inside, they also accurately collect data as they perform their work which, when integrated with business systems, can enable new insight.

Why am I going down this path? Because a similar trend is going on in the food processing industry. For the sake of relevance, let’s focus on the meat processing segment. The meat industry is no different than any other competitive manufacturing environment where productivity, efficiency, and profitability are key to overall longevity.

To drive your business to cover your operating costs, you need every production shift to be profitable. With the always fluctuating price of raw materials and increasing labour costs, this isn’t easy to accomplish. Add to this the difficulties attracting, training and retaining labour and it’s even more challenging to maintain efficient and predictable production.

In the last BLOCKtalk (Spring edition), I wrote about the Industrial Revolution and the Meat Industry. The goal of that article was to explain how many of today’s small to medium-sized meat processors are still in the process of evolving from Industry 2.0 to 3.0. If you are not already at 3.0, your first job is to get there fast.

The good news is that robots, coupled with the right business software, are here to help.

I want to point out that I’m personally not in favour of replacing good, honest labour jobs. We still need skilled people making the right decisions running our businesses, but in some cases, it’s simply a much better economic decision to implement a machine for highly manual, repetitive tasks. Why?

1. Machines show up to work every day. This really makes a difference if you happen to be dependent on contract labour.

2. Their output is predicable and can be modified to meet new tolerances or output levels.

3. They are reliable – if properly maintained. Yes, we all own cars. Same idea.

4. Their costs are fixed for their lifecycle. They don’t ask for a raise or pull from a benefits plan. They just need regular maintenance.

5. Very important point: Machines can collect data and, in most cases, integrate with your business systems to provide valuable data such as: a. Production data. b. Inventory created or moved. c. OEE (Overall Equipment Effectiveness) which, simply put, identifies the percentage of manufacturing time that is truly productive. Imagine you had the ability to monitor your employees like this? d. Maintenance information to minimize downtime and maximize efficiency.

6. Rapid ROI. Once acquired, the capital output is quickly recouped by savings from traditional labour and productivity.

Speaking of a rapid return on investment, let’s examine a use case.

Let’s say ACME Meats, a fictional company, wants to explore replacing the manual workforce that weighs and labels finished goods cartons on two production lines. The recommended solution would include two automated weighing and labelling machines with an estimated cost of $100,000 each. The machines would operate two shifts each day, five days a week and would replace four operators (one per line over two shifts). The operators earn approximately $45,000 (loaded included benefits and other perks) per year. The expected productivity gain of the machines over their human counterparts is estimated at 27%.

The costs and savings associated with the example were examined over the course of a 15-year period. The estimated results are amazing: • The break even point of the investment would be 13 months • $2,801,534 USD in labour savings • $756,414 USD in productivity savings Note: there are different automation ROI calculators out there but, for the purpose of this article I chose the easy to use www. robotics.org/robotics-roi-calculator. Try it for yourself.

Continued on page 16

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BLOCKtalk - Summer 2018 15 syspro.com

Continued from page 14 – THE

EFFICIENCIES OF AUTOMATION

The benefits don’t stop here. A good automated weighing and labelling solution can interface with business software like an MES (Manufacturing Execution System) or ERP (Enterprise Resource Planning).

Unlike basic accounting software, ERP software for food manufacturers is built to solve the unique financial, production and supply-chain challenges across your entire food processing operation. As your system of record, it provides a 360-degree view of your business, giving you the ability to look at the collected data (from the automated weighing and labelling system in this case), analyze it, and use it to make better business decisions that affect production throughput, operational efficiency, traceability and profitability.

In addition, ERP is capable of two-way communication with the weighing and labelling solution. It can aid in production scheduling and send the machine product data and label information. The ERP can receive information from the machine such as: number of labels printed/inventory created, number of cases labelled per time segment, maintenance and error information, which can be used in real-time to make adjustments

to production efficiency or alert to potential machine issues that might result in downtime and unnecessary cost.

This new-found insight into your production will enable you to make better informed decisions when you need to. Couple this with the benefits the automated machines can make to your bottom line and their rapid return on investment all add up to improve your overall production effectiveness, control costs and increase your profits. Isn’t that what we all want?

Join us at The Meating Place 2018 to experience it live!

THE

PLACE 2018 Wayne Slater, the co-author of Food Traceability for Dummies, has been helping organizations solve their businesses challenges through the application of technology solutions and business process analysis for more than 20 years. Working for SYSPRO Canada, Wayne is dedicated to helping food companies to meet their supply-chain and regulatory requirements, streamline productivity, and improve profitability.

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visit us online ca.multivac.com BLOCKtalk - Summer 2018 17

The What, Why and How of Business Planning for Food Processors

M

ost business professionals, from lenders and accountants to financial planners and management advisors, will tell you that having a business plan is a good idea. It lets you determine where you want to go, what you want to achieve and how, and whether you’re on track to meet the goals you’ve set.

Most often, the need for a plan comes up when you’re working towards expansion, needing financing from a lending institution, or when it’s time to think about transitioning your business to someone else.

According to a survey of Ontario food processing businesses conducted in 2016, 33 per cent are focused on expansion and 24 per cent on improving profitability. A solid business plan can help you reach those goals, regardless of which group your business falls into.

What is a business plan anyway?

A good business plan focuses on several key areas. This includes a financial plan, goals and objectives for your business, succession and risk management plans, as well as plans for how to market and sell your product, what options you might have for diversifying your business, and human resources management.

“Your plan doesn’t have to be lengthy, but it does need to contain concrete ideas, goals and milestones to help you plan, track and achieve your objectives”, says Ashley Honsberger, Executive

Director of the Agri-Food Management Institute (AMI). “Your actual planning process doesn’t have to be very formal or complicated – and it’s important to remember that no one solution will fit every food processing business. Planning does require a bit of commitment, but it’s a commitment that can result in positive change for your business.”

I’m so busy, I don’t have time for planning!

When you run your own business, the day-to-day activities can be overwhelming and leave little spare time for activities like business planning. It’s also hard to know where to start, and the process can seem overwhelming.

“Don’t try to do everything at once, or it can seem extremely daunting,” Honsberger advises. “Try to set aside some time during a slower time of the year to attend a workshop, have a meeting with an advisor, or check out some of the online tools we’ve created to help you get started at your own pace.”

A good place to start is with the AMI Business Score Card. It’s an online management tool that can help you measure the performance of your business, as well as identify and prioritize areas for improvement. In survey format, it will walk you through nine different business management focus areas and generate a results report when you’re finished – this report could be a good starting point for your business planning activities.

THE STEAKS HAVE NEVER BEEN HIGHER– IT’S TIME TO GET YOUR BUSINESS PLAN IN PLACE. #pledgetoplan

Why plan? The processing industry has a dynamic marketplace filled with opportunities and the best way to prepare for any opportunity or to manage change is strong business management.

Find tools and resources to help you create a plan at: TakeANewApproach.ca

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If you know there’s a transition in your business’ future, another good resource is AMI’s Take Control tool. The online program will walk you through how to begin planning for that process and what you’ll need to make it a success.

“Take Control is an easy to understand tool that is a great resource for processors looking for more information on succession planning or transitioning the business,” explains Honsberger, adding it takes users through several transition planning modules at their own pace.

Take a course or consult an expert. Many accountants and business advisors offer business planning workshops for example, or can help their clients with plan development. Small business development centres, Community Futures or Economic Developers Council of Ontario offices, or Business Innovation Centres have advisors and resources available to help you with your business planning.

“Some businesses will come out of a planning process with a comprehensive, detailed plan for transition or expansion,” says Honsberger. “Others may start by jotting down a few ideas on how to add a new product to their lineup, create a better work-life balance, or restructure debt, and then take their initial ideas to a trusted advisor to start creating a plan.”

I have a plan, now what?

Having a plan is a great start, but it must be more than be a binder on the shelf in your office or a file on your computer you never open. Part of the planning process has to be a commitment to implementing your plan – and to measuring your results – or you won’t realize the benefits of all the work you put into developing the plan.

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Set actionable goals as part of your plan by including monthly and quarterly action items that let you put your plan into action in small, manageable steps. Try marking milestone dates and actions on your calendar throughout the year to help keep on track and measure accomplishments. Break bigger goals into smaller tasks and refer back to your business plan regularly – even if it’s just over a cup of coffee on a Sunday afternoon – to see how you’re progressing.

“A business plan is also a safety net for your business. Many people have a good plan in their head, but it also needs to be on paper in order to keep a business going during an absence, or just making sure everyone is on the same page and knows what the business is working towards,” Honsberger says.

AMI can help connect you with the best resources that will give you the information you need to make positive change in your business. Visit www.takeanewapproach.ca or call (519) 822-6618 for more information. The Agri-food Management Institute is funded through the Canadian Agricultural Partnership, a federalprovincial-territorial initiative.

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BLOCKtalk - Summer 2018

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A Farewell Q&A with Laurie Nicol

A

s most of you well know, after 33 years with the association, Laurie Nicol will be taking an early retirement at the end of June. Rather than provide a laundry list of accomplishments over the past three decades (we know there are many!), we thought it might be fun to take this opportunity to learn more about Laurie the person, what’s next, and what advice she leaves with us.

What’s your favorite ‘80s jam?

Girls just want to have fun – Cyndi Lauper.

Music in the 80’s was great. I remember going to The Police Picnic at the CNE grounds and listening to The Police, Flock of Seagulls, The Spoons, The English Beat, Joan Jett & the Blackhearts, and Talking Heads. (FYI – my parents actually thought I was going to a picnic for policemen!)

What’s the last thing you bingewatched on Netflix?

Grace and Frankie – I want to look like Jane Fonda when I am 80!

What do you want to be when you grow up?

Still not sure but have been blessed throughout my life and I want to pay it forward. Looking forward to getting back into volunteering. And while I’m not ready yet, as Tyler is only 21, I look forward to being a grandmother.

What inspires you?

The feeling of accomplishment, knowing you put 110% into it every time. “Good enough” is not part of my DNA. What are you known for?

I would like to think it’s my honesty, drive and compassion for others.

What will you do with your free time?

What free time? The to-do list on the fridge is a mile long! I want to spend more time visiting with my mom who turned 90 this year and travel…there is a lot more to see and do in this world.

If you could change one thing about the industry, what would it be?

One thing??? That people get more involved. I www.ontariomeatandpoultry.ca

wish more would invest in training of staff or sending them to OIMP events.

How would you rate your memory?

Pretty great – short-term may be getting a little slower. People laugh at my messy desk, but I know where everything is!

What is the longest distance you’ve driven for your favourite member product and how much did you spend?

Umm, only one favourite? I have a lot. Rest assured I will still be driving across Ontario with my cooler and stopping to stock up.

What will you miss the most?

The people, the relationships, the challenges.

What do you think will change in industry over the next five years?

Unfortunately, I fear the regulatory burden isn’t going away as evidenced this year with all the changes to Employment Standards.

What might a member be surprised to know about you?

I had a stroke when I was 31, but with my tenacity and determination – plus my relatively young age and support from family and friends - I’m still here!

Any advice for your successor?

Don’t try to replicate me – blaze a new trail - be creative - think outside the box.

Any advice for your team?

Keep smiling and supporting each other and your new team captain. Show them what you’ve got!

The staff and board would like to take this opportunity to express best wishes to Laurie for a long and happy retirement, and many thanks for the years of dedication and commitment to the industry and to the association.

Please feel free to contact Laurie at the office until the end of June if you’d like to touch base before she leaves us and begins the next chapter.

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BUSINESS MEMBER PROFILE

Max Meat - Delivering the Best Heather Nahatchewitz, OIMP Marketing and Communications Director

T

ucked away in a mostly industrial area of North York, Max Meat is a provincially licensed free-standing meat plant serving a wholesale client base covering the GTA and stretching as far north as Peterborough. In operation since 1955, (original owner and namesake Max Meyer), the business was purchased by Fred Ulrich in 1978.

In 2000, Fred’s son Karl, and Eddy Wong, a long-standing and trusted employee, took over the business as co-owners. Karl had been working in the plant since age 14 and Eddy worked for the business while going to school to be a computer programmer.

When Eddy finished school and decided he didn’t want to pursue that as a career, Fred said he could stay on with them at Max Meat.

Today, Karl manages the business side and Eddy is the production manager.

DYK?

Years ago, Karl Ulrich moonlighted as a hot air balloon pilot, travelling all over Ontario, working events like Canada’s Wonderland and CNE concerts, and meeting celebrities like Blue Jays, Argos, and rock stars.

new products and new processes. “We make what the customers want, not necessarily what we want” says Karl. Max Meat serves butcher shops, bakeries, delis, and farmers’ markets, with two trucks on the road, and pick-up available for last minute orders. The smallest order can be as low as a couple hundred dollars. “We want to serve the small guys.”

“There is a reason we have been dealing with Max Meat for over 20 years - the staff are reliable and great to deal with. They are always willing to go out of their way to satisfy our needs. Their products are done ‘inhouse’ and are consistently outstanding. They are the true definition of our slogan ‘Quality and Service’.”

Initially operating out of one unit in a multi-unit single floor commercial building, Max Meat soon outgrew the space. Karl approached the business owner of the next unit in, asking if he would consider moving down the building into another available space. “If it will help your business, I will move,” was the response. The owner took no more than $1000 for his troubles to help pay to move some equipment. Then, when the unit on the other side opened, Karl took that over also, bringing the total square footage of the current operation to 5400.

Every five years or so, Karl estimates the business must evolve and adapt to new trends, serving different ethnic groups, introducing

~ Adam Hayward, Nesbitt’s Meat Market Over 250 products are available, with the bulk of sales going to bacon and sausages, both fresh and smoked. “Every week we make a couple hundred pounds of sausages, and deliver to butcher shops for their counters, 20 of this, 20 of that,” says Karl.

“We save them the labour, and hassle of ordering the necessary supplies.”

“Membership with OIMP is important because it’s a good thing to have a voice. We’ve benefited from OIMP’s work with the government. And if I need something you are there.”

Max Meat also sells fresh meat accounting for about 30% of the business with the remaining 70 dedicated to items smoked, cooked, or cured, with meat sourced from Ontario whenever possible, sometimes Quebec.

~ Karl Ulrich, Max Meat I asked Karl about trends in the marketplace. “There’s more poultry,” said Karl. “Less traditional items like black forest ham. Cold cuts are dying, baloney is dead. People want healthier items, low salt, and less nitrates.” Adding, “Everything is gluten-free and has been for over ten years.”

In targeting a health-focused market, Karl owns and operates another business, Organic Organics.

What began a couple years ago is now in the process of being certified with Pro-Cert. “I had trouble getting organic product but it’s better now. We’re still probably a couple months away from certification but plan to run production one day a week as organic, to start.”

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“Max Meat has been a very important part of the success of my business. Karl, and all the employees, are always great to deal with. Custom smoking is always top notch, and the product he works with, is always first quality. Max Meats is a prime example of ‘moving our industry forward’.” ~ Brent Herrington, Herrington’s Quality Butchers

If you listened to the recorded interview, you would hear the comic relief in the background, chiming in with anecdotes and one-liners. That’s Tarran. Tarran Gosein started as a driver and moved to shipping many years ago. He’s now the voice on the phone as he handles sales and takes customer’s orders. “He is a trusted friend and very valuable to Max Meat,” says Karl. “And at 72 he looks and acts 40!”

What’s it like to work there? “It’s cold,” laughs Karl, then adds, “It’s pretty relaxed.

We’re not saving lives here. If we make a mistake we can fix it. We don’t get too upset.” The business philosophy was explained as being honest and true, providing good service and good products. “It’s a 24/7 job,” says Karl, “keeping customers happy.”

And finally, Karl’s favourite part of job? In a word, “Friday.”

He further explains, “When Friday comes with no issues and the phone doesn’t ring, we can go home and know we didn’t let anyone down. It’s rewarding that customers are satisfied and happy. Then we start again Monday, producing and delivering the very best products we can, on time, and to order.”

What about long term goals? “To carry on the brand.

Provide great products people can trust, take home and enjoy. I have a plant full of staff I want to keep employed.”

While Eddy’s kids are still young, Karl’s have all worked in the business in past. Today, Karl and Eddy early days Kaitlin Ulrich is heading to school for business at Georgian College. Son, Garret, is at school in Ottawa, and son Kyle is in the military. “Maybe ten years from now one of my kids or Eddy’s will take over, but that’s a ways off.”

Staffing has not been an issue at Max Meat, and when it gets busy, they simply work longer hours. Most employees are long-term, with the newest staff member, Greg Pinkney, shipper, nearly two years in. “He’s a good kid, we played squash together,” says Karl.

“He took a food course and worked in a restaurant but didn’t like it.

I asked – do you have a job right now? No? Ok you start today.” www.ontariomeatandpoultry.ca

Max Meat 36 Eddystone Avenue North York ON M3N 1H4 (416) 747-6017 maxmeats.ca

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ASSOCIATE MEMBER PROFILE

Getting Personal with FSA Heather Nahatchewitz, OIMP Marketing and Communications Director

H

e’s 35. In case you were wondering, as was I. But don’t let the relatively young age fool you. Adam Brock, President and owner of Food Safety Alliance is no ‘millennial’ when it comes to business.

What started in a home office three short years ago is now a chemical company competing with the biggest players in the industry.

That’s not to say Adam didn’t have a head start. His father, Mike Brock, had years of experience in the business, eventually leading to the start-up of his own company, Adept Chemical, in 2001.

About the same time, Adam was in school learning to become a mechanic. After graduation, and a bout of ‘is this as good as it gets?’, Adam realized he was unhappy with his choice. In 2004, he asked his dad to teach him the business. Adam was paid minimum wage, worked two days a week for Adept and spent the rest of the week working at an oil change shop to pay the bills. For two years, this was his life. In 2006, Adam finally came on fulltime as a sales rep.

“It was sink or swim,” said Adam. “I was handed some big customers and expected to handle them. I had no choice but to learn quickly, dealing with engineers and quality assurance people in federal plants. I had to be up to spec with regs, know what I was talking about.”

Then disaster struck when Mike passed away unexpectedly in 2015. Adam had no ownership in the business, he was just an employee like any other.

During a very emotional and turbulent time, Adam made a decision some may consider impulsive or even risky. He quit his job and started Food Safety Alliance. “I called Wayne and Dave [also employed at Adept] and said I’m going to start my own company. If you’d like to come, come.” Without hesitation, both hopped on board and they started knocking on doors.

“The first year was crazy,” admits Adam. “I was surprised how much time it took for me to get the business up and running - how much time I had to spend ‘on’ the business, not ‘in’ the business. I thought I would just get on the road and start selling.”

While Adam focused on checking off the many boxes of a chemical company start-up, Dave and Wayne were out talking to customers.

“They’re not naturally salespeople,” said Adam. “But they did really well.”

Wayne Sprung is the Technical Specialist at FSA. Large food and beverage manufacturers may have two ‘Wayne Sprungs’ on staff,

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whereas businesses the size of most OIMP members may not be big enough for even one. “When they [smaller plants] have a microbiological issue, they don’t have someone on staff to address it, but we do. If you’re our customer and you have a listeria outbreak, Wayne shows up. He’s got 40 plus years experience doing this in food plants. He knows what he’s doing.”

Dave Gibson is the Application Specialist. “If a pump breaks down, instead of sending it to a company that upcharges you through the nose, Dave comes and fixes it on-site. He drives a pickup truck full of spare parts and he stays until its fixed.”

Nathan Schiff is on retainer with FSA and focused on Chemical Specialities Development and Applications. Nathan has been a development chemist for food companies for 40 plus years and is extremely smart according to Adam.

Jenn Brock, Adam’s wife, came on board in December as the Office Administrator, looking after the books, managing orders and generally keeping everything (and everyone!) in order.

With such a small team, eighteen-hour days are not uncommon for Adam. If a customer in BC has an issue, he’s on the plane to BC. To address the heavy workload, he is currently looking to hire 2-3 sales reps. “They have to be a good fit,” says Adam. “I will spend as much time as needed to get the right people.”

“It’s all about relationships,” he explains. “In this business, you make a relationship with the person that’s in your factory every day. Customers are dedicated to the people, not the company.”

“And I don’t believe in contracts. Some of the big customers want them for their own records, which is fine, but generally if someone is unhappy they should be free to leave. Having said that, I’ve never lost a customer.”

Where a meat plant may have a couple hundred product skus, FSA has just 15 products, and all chemicals are manufactured in Guelph with FSA’s proprietary formulas. “We don’t carry different classes of products, like discount, mid-range, luxury. Everything www.ontariomeatandpoultry.ca

we make is the top quality that can be used at proper dilution,” says Adam. “There’s a lot of bait and switch in this industry.

Everyone has a foam cleaner and a sanitizer they sell for a buck a litre, so they get their foot in the door. When it doesn’t work they ‘upgrade’ you. I refuse to operate that way.”

Adam explains that when a customer uses their products at proper dilution ratios, it’s less expensive, and costs will go down. “If you’re looking for the cheapest product, you’re not the customer for us.”

FSA can make an even larger impact on the bottom line with application. “Application is huge with carcass washing, for example. We were the first to have a 15 per cent PAA approved in Canada, and we have the only organic-approved PAA in Canada for carcass washing.”

“There’s no hiding. That’s the great thing about food plants. We’re constantly testing. If you’re not doing the job properly it will come out.”

Bottom line? “We are a chemical company. We trade chemicals for dollars. But all our value is in our knowledge. Our service and applications stand alone.”

Food Safety Alliance 1020 Hargrieve Road London, ON N6E 1P5 (519) 601-4444 abrock@thefsa.ca thefsa.ca @FSACanada @FSACanada @fsacanada

Come see FSA at TableTALK this fall at The Meating Place.

THE

PLACE 2018 BLOCKtalk - Summer 2018

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AFFILIATE MEMBER PROFILE

Ontario Turkey: Locally Raised, Naturally Super

O

ntario Turkey launched the Locally Raised, Naturally Super branding to consumers in 2016. This was used to inform consumers of key messages including turkeys are raised in Ontario by local farmers and that turkey as a protein is packed with nutrition. An infographic was introduced to give consumers quick facts about turkey. It can be found on the main page of www.makesitsuper.ca.

A big portion of the consumer outreach activities for Ontario Turkey have transitioned into the digital space. We have been using social media advertising to push traffic through to makesitsuper.ca. We are also working with online influencers who have created sharable content for us on how they incorporate turkey into their lives. Another group of these influencers will create content for summer recipes. Stay tuned to our social media channels to check out these posts.

We’re very excited to be working with a great digital platform called Today’s Parent Mealtime App. It will include Ontario Turkey sponsored content and recipes for the summer months.

These will include summer fresh salads, great grilling and quick and easy recipe solutions. Users will be able to select one of our recipes and have the ingredients populate into their grocery shopping list.

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Brand new this year is our ON Turkey TV program which is where our brand ambassador team goes live on Facebook every Tuesday at 2:00 pm.

This is an excellent opportunity for us to visit grocery stores, farms and do recipe demonstrations.

We are always looking for new content so if you are doing something creative with Ontario Turkey in your establishments please reach out to us and we can chat with you about opportunities.

Turkey on Tour will be out and about starting in May. This is our second summer with the turkey trailer and we will be focusing on sampling outside of grocery locations including Farm Boy, Longo’s Fortinos and some of the Loblaws banner locations. You can also find the trailer at the Dunnville Mudcat Festival and the London Beer and BBQ Show in June. You will find turkey samples, recipes and our knowledgeable brand ambassadors are always on-site and happy to answer any questions that they get from consumers.

Also promoted will be the #TurkeyONTour contest where if you snap a photo of the trailer in action and

www.oimp.ca

post it to social media using the hashtag you will have a chance to win weekly prizes and be entered into the grand prize draw.

We hope through the variety of channels we are working in that we encourage our consumers to purchase more turkey throughout the year. If you’d like to receive updates from Ontario Turkey please visit the website www.makesitsuper.ca and subscribe to our enews.

Turkey Farmers of Ontario 1120 – 100 Conestoga College Boulevard Kitchener, ON N2P 2N6 (519) 748-9636 @OntarioTurkey @OntarioTurkey @OntarioTurkey OntarioTurkey

Turkey and Quinoa Protein Bowl

minutes Prep time: 30 minutes • Cook time: 30 on a cold day and cold m war This versatile recipe can be served ey breast hot off the on a hot day. This version uses Ontario turk vinaigrette. Perfect for grill over cool veggies with a warm miso any time of day.

Makes 4 servings.

INGREDIENTS

TURKEY BOWL: removed • 1 half turkey breast bone removed, skin about 3/4 lb (350 g) • 1 tsp (5 mL) salt • 1 tsp (5 mL) pepper per. pep and salt st with • 2 cups (500 mL) quinoa Preheat BBQ to high. Season turkey brea 7 to ed and peeled utes min 5 ut abo ed, sear well • 1 cup (250 mL) frozen edamame, thaw Grill smooth side down until of grill, cover. Check • 1 red bell pepper, diced small minutes. Turn over and place on cooler part . If utes min 10 in C) 72 F, 160 ture pera tem peeled and shredded doneness (internal in. • 1 large carrot, aga ck che and utes min 5 ther ano for not cooked leave on grill • 1 English cucumber, diced small Rinse quinoa and . rest let and grill from ove rem ed, cook Once • 6 green onions, chopped cooked rinse again rinsed cook per instructions on package. Once • 1 cup (250 mL) cooked and chilled or nge a large platter under cold water until slightly chilled. Arra canned black beans edamame, carrot, with quinoa in the centre and red pepper, ed canned cup (250 mL) corn kernels, fresh or rins sections 1 in • corn and ns bea k blac ns, onio n gree cucumber, around it.

WARM MISO VINAIGRETTE: g pan to medium high.

Heat grapeseed oil in medium sized fryin ned. Whisk in apple Sauté ginger and garlic until slightly brow vinegar, sesame oil cider vinegar, miso paste, lime juice, rice fully incorporated, and brown sugar. Whisk until smooth and l. Slice the hot turkey remove from heat. Pour into heatproof bow dressing over top. breast and fan over quinoa. Spoon warm

WARM MISO VINAIGRETTE: • 2 tbsp (30 mL) grapeseed oil • 1 tbsp (15 mL) minced ginger • 1/2 tbsp (8 mL) minced garlic • 1/4 cup (50 mL) apple cider vinegar • 1 1/2 tbsp (22.5 mL) white miso paste

• 1 tbsp (15 mL) lime juice • 1 tbsp (15 mL) rice vinegar • 1 tbsp (15 mL) sesame oil • 1 tsp (5 mL) brown sugar

rent ways, with the Tips: You can serve this dish many diffe tte with the turkey on quinoa and veggies tossed in the vinaigre top or in individual bowls. www.ontariomeatandpoultry.ca

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Names in the News New Executive Elected for Veal Farmers of Ontario At a recent meeting of the Veal Farmers of Ontario (VFO) Board of Directors, Tom Kroesbergen Jr. was elected to the position of Chair while Pascal Bouilly was elected as Vice Chair.

A board member since 2015 when the VFO was formed, Tom and his brothers Bob and Steve, along with their families, operate Sunnydale Acres near Ailsa Craig. The Kroesbergen family have been raising grain-fed veal full time for over 25 years. The family also cash crops, finish beef cattle and have a broiler operation.

“As VFO Chair I am looking forward to the coming year as we focus in our core business to address the issues directly impacting dairy calf and veal producers” stated Kroesbergen. “We have a busy agenda in trying to finalize the VFO Regulations review work with the Commission, collaborations with the Canadian Veal Association, research and projects supporting healthy dairy calves and our search for Ontario’s Best Veal Sandwich to name a few”.

Pascal has been a VFO board member since 2015, and prior to that served on the board of the Ontario Veal Association. Pascal is the Dairy Calf Supply Chain Manager with Grober Nutrition based out of Cambridge.

“While I am new to a VFO Executive position, I look forward to sharing my experiences and insight working in the industry,” stated Bouilly. “I am also looking forward to learning from my colleagues in both the veal and dairy sector, my goal being to further strengthen the relationship between these two sectors” added Bouilly.

Re-elected to the 8-member VFO Board of Directors were Judy Dirksen, Rita Maciukiewicz, Joyce Feenstra and Phillip Kroesbergen.

Farm & Food Care Ontario elects BoD Election of Farm & Food Care Ontario’s (FFCO) 2018-2019 Board of Directors and executive has taken place. Moving to the helm of the organization is chair Christine Schoonderwoerd, nominated to the board by Wallenstein Feed & Supply Ltd. She replaces Brian Gilroy, nominated by Ontario Fruit and Vegetable Growers Association, who steps into the role of past chair.

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FFCO’s new vice chairman is Dave McEachren, nominated by Grain Farmers of Ontario. Chris Cossitt of Ontario Pork moves into the role of second vice chairman and Jim Gowland of the Ontario Bean Growers was re-elected as treasurer.

Schoonderwoerd said, “I am very excited to be stepping into the role of Chair of Farm & Food Care Ontario. Our organization has a very important role to play in Ontario’s agricultural industry, and I’m looking forward to working with the board and our members to further our mission of earning public trust in food and farming”.

The membership of FFCO elected four new directors to the board.

Newly elected directors in the board’s At Large and Livestock categories include: • Crispin Colvin nominated by Ontario Federation of Agriculture • Ed Scharringa nominated by Christian Farmers Federation of Ontario • Bonnie den Haan nominated by Dairy Farmers of Ontario • Jordan Fois nominated by Chicken Farmers of Ontario Ontario Pork Chair and Vice Chair re-elected The Ontario Pork Board of Directors is pleased to announce the re-election of Eric Schwindt (Waterloo) as Chair and John de Bruyn (Oxford) as Vice Chair. Schwindt and de Bruyn were first elected to their respective roles in 2017, and in the past year have worked with board members and producers to make significant changes to the Canadian Pork Excellence platform and lay the foundation for a proposed new research facility.

“I look forward to continuing to work with John and our fellow board members to advance Ontario Pork’s position on issues that directly affect our members,” says Schwindt. “From policy and regulation to consumer education and international trade, we need to build on the momentum we’ve established to support a modern, sustainable and vibrant pork industry here in Ontario.”

MULTIVAC announced Baker as Director, Technical Service Mike Baker has 20 years of experience in the food packaging industry and capital equipment industry.

After starting his career with Ishida Europe as an Electrical Engineer, Mike moved from the UK to Canada in 2005. Since coming to Canada, Mike has held a series of different roles in Management.

“With his extensive background in the packaging industry www.oimp.ca

coupled with his electrical engineering knowledge, we are excited at the prospect of Mike managing our Technical Service team to better serve our customers”, says Evan Segalowitz, President. “We are very pleased to welcome Mike to the MULTIVAC Canada team.”

MULTIVAC announced an addition to their Ontario Sales Team Iman Noorafkan has been a member of the Inside Technical Sales Team since May 2015. Prior to this, he had been working in outside sales for SDI Marketing, as well as previous equipment sales experience with MachineAjza Company. Iman will be responsible in serving customers in the Eastern Ontario region.

“With his extensive knowledge of the MULTIVAC portfolio coupled with his mechanical engineering background, we are excited at the prospect of Iman serving our customers,” says Paul Marsden, Sales Director.

www.ontariomeatandpoultry.ca COMPETITION 2018

New Executive Director Food Starter Petra Kassun-Mutch has accepted the position of Executive Director of Food Starter.

Petra brings to Food Starter a wealth of real world experience with food business start-up and growth through best practices. She has valuable experience with incubators and accelerators and is always expressing it with her infectious enthusiasm, formidable network, strategic mind and action-oriented nature.

Petra’s most recent enterprise, Eve-Volution Inc, a startup incubator, accelerator, and innovation ecosystem consulting venture, was founded with a mission to advance inclusivity in the innovation economy. Eve-volution’s work extended to Jordan in the Middle East and the Yukon territory. In November 2017, Petra was profiled in the Canada 150 Women: Conversations with Leaders, Champions, and Luminaries book and was recently listed as one of Canada’s Inspiring 50 2018 as a top woman in tech and innovation sectors.

Petra has an undergraduate degree from Carleton University in Journalism/Mass Comm, and an EMBA from the Rotman School of Management.

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Development of an Effective Traceability & Recall Program Melissa Stevenson, Principal Consultant, FS & RD Consulting

T

raceability is critical for consumer safety and is also a requirement of the new Safe Food for Canadians Act. These new regulations require all manufacturers to have a program with the ability to trace a product backwards to its supplier and forwards to the retailer and will need to have clear and readable records that show this. Retailers will also need to be able to trace product back to their original vendor. These traceability records will need to be maintained for a minimum of two years and you would are required to be able to conduct full traceability in under four hours.

In the recent outbreak with E. coli in flour, it was critical for many manufacturers that used this flour to be able to trace the ingredient in all their products to determine the production containing the affected flour. By ensuring a strong traceability program they could minimize the recall to ONLY the product that was affected. and by removing it as quickly as possible reduce the potential that a hazard reaches consumers and potentially makes them ill.

Most accounting or ERP programs are extremely helpful with traceability programs and have the capability to trace ingredients from purchase through manufacture and through to retailers. But no matter what your size you can put measures in place to ensure that you can trace your product.

With three simple documents and one documented program you can maintain full traceability of your ingredients and packaging and be fully prepared for a potential recall. This would include a Receiving log, Formulation sheets and a Shipping log. This, along with a well documented procedure on what to do during a recall and you can have an effective program.

Receiving log In the receiving log you should ensure that for all ingredients and packaging entering your facility, the lot code is recorded on the log, as well as the supplier. If you assign your own lot codes at receiving, you want to be able to ensure that these lot codes can easily be linked to the lot codes that your vendor has supplied them. This can easily be captured within the receiving log itself.

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www.oimp.ca

In addition, the receiving log is an excellent place to capture information on the trailer conditions and the condition of the product upon receipt. You can capture temperatures if the product is temperature sensitive.

Formulation sheets These are your production records, formulation or batch sheets.

These record the recipe for each of the products that you produce and on which day it is produced. Each production run should have their own distinct lot code applied to them to ensure that you can easily distinguish which production runs are affected during a potential recall.

Shipping log With the shipping log you will be able to identify which lot of finished product went to which customer. This may include supporting waybill and invoice documentation that supports which customer has received which product, how much and which lot code they received.

In addition, this log can document trailer conditions and the condition and temperature (if applicable) of your product when it leaves your facility.

Strong traceability / recall program A well written Operating procedure outlining: 1) How you trace ingredients and packaging and how you trace finished products.

2) Recall team and the responsibilities of each of the team members.

3) Template forms that can be used in case of an actual recall i.e. Notice to Vendors, Letter to CFIA, Tracking recalled products, etc.

4) CFIA contact information and other potential relevant contact information. e.g. laboratory services.

In addition, you should test your program, at a minimum annually, to ensure that it is working, and you can easily trace your product. This ensures that all team members are well versed in their responsibilities and that the program is functioning effectively.

FS & RD Consulting (905) 334-1733 (905) 827-8273 melissastevenson@fsrdconsulting.com fsrdconsulting.com

WHAT’S ON YOUR GRILL THIS SUMMER?

www.ontariomeatandpoultry.ca

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Training Time vs Quality Training?

Key Issues for Successful Learning Outcomes Jennefer Griffith, Executive Director, FPSC

T

here’s little doubt that food safety training is top-ofmind in any food business today, but it can be tough to determine how best to put together a training program.

Trainers and others in the food safety matrix are faced with the age-old question of “quality versus quantity”—which should you put your money on? The answer could be “either.”

Let’s look at quality: lessons don’t have to be long to be effective.

Can you think of a great, short song, and how it has stayed with you? That’s quality over quantity.

Sometimes quantity is the answer. You can’t teach someone to properly dismantle, clean, and reassemble a specialized piece of equipment with just a “here are the tools, good luck” approach.

And repetition can be an effective teaching tool, but it takes time.

Perhaps a more pertinent question is, “How do you know when your employees are getting the most bang for your food safety training bucks?”

There are a few ways to tackle that question: • You could simply ask them if they got anything out of the training • You could test them to see what they’ve retained or

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• You could take the same course and see for yourself what value it has It’s also a good idea to do an A/B type of assessment and put some employees through a long course, and others through a shorter version, and see which group performs better on a standardized evaluation.

Another alternative is to just wait and watch. See which employees perform better after training. Then you’ll know who “got it.”

www.oimp.ca

Any training program you offer your employees should be succinct, with a carefully crafted message that employees will retain and be able to use on the job. That’s the mark of quality training: accessible and memorable, regardless of how much “quantity” is involved.

According to information from consulting and advisory firm Deloitte, employees only have about one per cent of their work week to commit to learning and will only watch videos if they are less than four minutes long. This suggests that providing quality training in short spurts is recommended.

What do you have more of, time or money? Most people are going to say, “neither.” But we know one thing for sure, you can always get more money; you can’t get more time. Keep that in mind when you’re looking for a training solution, money wasted is one thing, time wasted is another. The two wasted together is a crying shame.

How do we get the value we need in the time we have? The Canadian rock band Trooper sang “We’re here for a good time, not a long time.” Keep that in mind with your training, pack a good message into a good amount of time, and you will have found the secret of training success.

Jennefer Griffith is Executive Director for the Food Processing Skills Canada (FPSC) – the workforce and skills development non-profit organization for Canada’s food and beverage manufacturing industry.

Food Processing Skills Canada 3030 Conroy Road, Suite 201 Ottawa, ON K1G 6C2 (613) 237-7988 succeedingatwork@fphrc.ca fphrc.com

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TECH TALK

Building Food Safety Management Capacity in Ontario Meat Plants

Daphne Nuys-Hall, OIMP Technical Director

F

or meat processing operations and abattoirs, plant sanitation and controlling contamination of carcasses during slaughter and processing are two of the most critical hygienic practices that reduce major risk factors for food-borne illnesses in humans. In a Growing Forward 2 (GF2) funded pilot project, the Ontario Independent Meat Processors’ (OIMP) objective was to enhance food safety management capacity related to hygienic slaughter and sanitation in provincially licensed meat plants.

The project focused on three key areas - Hygienic Slaughter Improvements, Customized Sanitation Training, and Luminometer Use, in plants producing high-risk products.

Hygienic Slaughter Improvements Seven provincially licensed bovine abattoirs received an on-site evaluation of their plant’s hygienic slaughter practices using a risk-based gap assessment. This assessment was used to identify areas of improvement which included employee practices, appropriate facility design and work flow, and process design. It was noted during the evaluations, that the areas of improvement

included hygienic slaughter and dressing procedures to avoid cross contamination, good manufacturing practices to prevent contamination, operational sanitation, and employee movement.

Participants were provided with a copy of the assessment and its findings as well as educational resources on the benefits of hygienic slaughter and applications of carcass interventions. The participants were provided technical expertise and funding for the implementation of a carcass wash intervention, suitable for their specific operation, which included either spray equipment and antimicrobial chemicals or hot water.

Customized Sanitation Training On-site evaluations of the sanitation practices of nine provincially licensed freestanding meat plants were conducted, using a standardized checklist, which facilitated the development and delivery of customized training. Areas identified for enhanced training included employee practices, practical knowledge of sanitation equipment and chemicals, and accessibility to chemicals and tools to facilitate effective cleaning. A copy of the evaluation report, including findings and recommendations for specific cost-effective sanitation solutions and product options to address identified deficiencies were issued to plant operators.

Training, tailored specifically to the individual needs of the meat plant, was created based on the findings of the assessment and delivered, following adult learning principles including classroom-style training and hands-on demonstrations.

Luminometers OIMP facilitated the distribution of 50 3M™ Clean-Trace™ NG Luminometers and cases of swabs, with training and technical support, to meat plants producing high-risk products.

Luminometers provide invaluable rapid, real-time data to operators and plant personnel to highlight areas for improvement and help assess the effectiveness of their sanitation procedures.

Overall, the plant operators participating in the pilot project felt that the services provided, whether it was the hygienic slaughter assessment, customized sanitation training, or receipt of the luminometer, was beneficial to their company, improved their understanding and knowledge, and will influence their future activities. OIMP wishes to thank all project participants and commend their ongoing commitment to food safety.

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2018 S U P P O R T E R S DIAMOND

PLATINUM

GOLD

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BRONZE AgSights | Florence Meats | Pemberton & Associates | Stemmler's | Yes Group Our association is dependent upon the ongoing financial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the sector.

For more information on how you can become part of the OIMP Supporter Program contact Derek Boudreau BLOCKtalk - at Summer 2018 www.ontariomeatandpoultry.ca d.boudreau@oimp.ca or (519) 635-9281.

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SAFETY FIRST

Fostering a Safe Workplace Post-Harvey Weinstein

L

ast fall, film producer Harvey Weinstein became a prime example of what workplace sexual harassment could look like, after a New York Times exposé alleged that for more than 30 years he had propositioned and bullied countless victims.

The exposé fueled many more revelations of sexual harassment reaching far beyond the entertainment industry, confirming suspicions that the behaviour is more widespread than many thought. “It’s a wake-up call for organizations,” says Andrew Harkness, WSPS’ Strategy Advisor, Organizational Health Initiatives. “This is a critical opportunity for workplaces to take a stand and work to prevent inappropriate and harmful behaviours from taking root.” This is mandatory for all workplaces under the OHSA. Here are some tips to help your organization work to prevent this type of workplace harassment.

1. Assume that harassment may exist in your workplace. “I often hear people say violence and harassment isn’t a problem in their workplace,” says Andrew. “But how do you know if you haven’t looked into it? Keep an open mind and understand that some employees may be fearful of coming forward for various reasons, one may be workplace culture.”

2. Ensure you’re compliant with legal requirements. Ontario’s Occupational Health and Safety Act sets out roles and responsibilities with respect to workplace violence and harassment, including sexual harassment. Among employers’ responsibilities: developing and implementing policies and programs, and reporting, investigating and resolving incidents.

3. Communicate policies, programs, roles and responsibilities to all employees so they know that preventing violence and harassment is a company principle and understand what’s expected of them.

4. Create a code of behaviour that promotes civility and respect.

“If you know how you expect people to behave towards each other, you can coach this behaviour and prevent bullying or harassment from happening,” says Andrew.

5. Assess what’s going on in your organization. Involve multiple players in a conversation: Human Resources, Health and Safety, Security, etc. They may be aware of, but not sharing incidents of harassment, bullying or discrimination.

6. Conduct an employee survey. Consider using WSPS’ employee violence risk assessment questionnaire as a model.

7. Implement training programs for all employees based on a needs assessment. Start with people in leadership and supervision roles.

By recycling food and animal by-products we promote sustainability and provide responsible value-added solutions Our suite of services includes: ▪ Animal By-Product recovery for butcher shops, abattoirs, grocery stores ▪ Oil & Grease recovery for restaurants and food processors ▪ Grease Trap & Interceptor cleaning

How WSPS can help Learn more about our workplace violence and harassment resources at www.wsps.ca including training courses and downloadable tools and forms.

Workplace Safety & Prevention Services 5110 Creekbank Road Mississauga, ON L4W 0A1 (877) 494-9777 customercare@wsps.ca wsps.ca

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Toll Free: 1.800.263.0302 Fax: 905.628.8577 Web: www.rothsay.ca Email: ontariosales@rothsay.ca

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Call us today to improve worker safety and reduce hazardous waste.

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Green Ontario Food Manufacturers 35% up to $500,000 Bonny Koabel CPA, CGA

T

he Green Ontario Fund has just opened up funding for Food and Beverage Manufacturers to reduce their greenhouse gas (GHG) emissions, increase their resiliency, adapt to climate change and transition to a low-carbon economy.

Eligible Projects The Green Ontario Food Manufacturing Program funds projects that use known technologies currently in use in Ontario. The aim of the funding program is to reduce GHG emissions through the adoption of proven technologies such as retrofits to improve energy, water and resource efficiency. Examples of funding projects include: • Integrated monitoring and tracking equipment • Low-carbon fuel use • Enterprise Resource Planning • Insulation, ceramic paint and passive technologies • Process equipment upgrades • Refrigeration upgrades • Closed-loop combustion systems • Other combustion system replacements such as ovens/fryers • Air balance improvements

• By-product/Co-product recovery • Closed-loop water systems • Non-mechanical wastewater treatment • Constructed wetlands • CO2 recovery What types of projects do not qualify?

• Costs incurred and/or paid for before an application has been given written approval • Costs incurred and/or paid for after the claim deadline or after a claim form has been submitted • Costs associated with the purchase or use of hand or power tools.

• Harmonized sales tax (HST) • Hourly wages and benefits of seasonal or full-time staff • Financing charges and loan interest payments • Permits and approvals – while these may be necessary for a project, they are the responsibility of the applicant • Stacking of cost-share towards the same project by two or more applicants Funding Amounts Projects may qualify for 35% of total eligible project costs up to a maximum of $500,000. The maximum duration of a project will be 24 months.

Program Objectives The Green Ontario Food Manufacturing Program aims to help reduce GHG emissions from food and beverage processing facilities and help food and beverage processors move towards a path that both reduces emissions and improves their competitiveness. Program outcomes support sector development so that lessons learned from the Project carry forward as the Province pursues long-term climate change goals to maximize GHG emission reductions.

Call us and find out how you can start saving money AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 0A5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com

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Objectives of the program are as follow: • Use known technologies to reduce GHG emissions from food and beverage processing facilities.

• Demonstrate effective technologies for reducing GHG emissions from food and beverage processing facilities, and demonstrate new and/or lesser known technologies for the same purpose.

• Assist Ontario’s food and beverage processing facilities in reducing GHG emissions by helping the sector implement, demonstrate and adopt effective technologies and best management practices.

• Support a collaborative approach to GHG-reducing technology diffusion for food and beverage processing facilities where technology demonstrations provide insight into the environmental and financial business case for action. www.oimp.ca

• Accelerate the diffusion, in Ontario, of effective GHGreducing technology adoption by food and beverage processors.

Eligibility An applicant must be a food, beverage or feed manufacturer located in Ontario, is a legal entity and meets the definition of a manufacturer under the North American Industry Classification System (NAICs code) 311 and 312.

official plans, approvals, permits, licences, authorizations, decrees, injunctions, orders and declarations, or any other similar requirement of law.

Merit-based Program Considerations Evaluation criteria will prioritize projects at facilities that may be prone to carbon/production leakage. Priority will also be given to those applicants who lead and provide a precedent for the sector and as a result could help other energy-intensive/ trade exposed sectors. Projects that include integrated metering and energy management information systems will be given priority over project proposals that lack integrated metering and energy management systems. Priority will be given to projects with demonstrated and/or strong potential to address Ontario’s greenhouse gas pollution reduction targets in 2020. Ontario Target is to reduce GHG level 15% below 1990 levels by 2020.

Only projects that are undertaken in Ontario food and beverage processing facilities will qualify for funding. In order to be eligible, the following must: • Be designed to achieve measurable reductions in GHG emission; include verification of the reductions achieved using an accredited third-party expert.

• Take place in an Ontario-based facility.

• Commit to matching a specified percentage of the grant Bonny Koabel CPA, CGA is President of AKR Consulting Canada a investment for the project (stacking from other nonMississauga, ON firm specializing in Government Grants, Subsidies, Ontario government sources is possible).

Tax Credits, Refunds and Rebates since 2003.

• Applicants and any co-applicants MUST sign a Funding Agreement (subject to change).

AKR Consulting Canada Inc. • Applicants and any co-applicants MUST provide project 151 Courtneypark Drive West, Suite 100 and outcomes metrics, as well as client satisfaction surveys.

Mississauga ON L5W 0A5 • All applicants must remain in compliance with all (905) 678-6368 Requirements of Law for the term of their contribution info@akrconsulting.com agreement with the Province of Ontario. “Requirements of akrconsulting.com Law” means all applicable requirements of law, as may be set out in statutes, regulations, by-laws, codes, rules, ordinances,

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THE

MEATING PLACE

Please join us for OIMP’s biennial conference and retreat this fall in beautiful Blue Mountain. If you are a stakeholder in Ontario’s meat and poultry processing sector, you don’t want to miss this opportunity to strengthen connections with peers and key decision makers in the industry.

Conveniently located 90 minutes north of Toronto, Blue Mountain is the perfect venue for our delegates. Easily accessible from many large centres the drive to the area is beautifully scenic with the Resort itself nestled on 850 spectacular acres between the shores of Georgian Bay and the Niagara Escarpment.

As Ontario’s only mountain village resort, Blue Mountain provides a unique location with activities and attractions to keep delegates and their families engaged. The high-energy, spirited, pedestrian village with its specialty shops, restaurants and bars will provide the perfect balance of productivity and relaxation.

Visually stunning, the Conference Centre features breathtaking views of the mountain and Georgian Bay. This state-of-the-art facility is located steps away from all accommodation, dining and shopping, the mountain slopes and the fairways of Monterra Golf.

OIMP’s room block is located in the Village Suites, just steps to the Conference Centre. These accommodations feature a kitchenette and one queen bed. One, two and three bedroom options are also available.

OIMP’s group rate of $220++ per night is valid for extended stays from October 16-23. Room block will be released September 19, 2018.

FRIDAY

SYSPRO Presents: An Interactive Experience An Evening with Handtmann

SATURDAY AM Speaker Program

SATURDAY PM

TableTALK 2018 Dave Tiller People’s Choice Competition Ontario’s Finest Butcher Competition

SATURDAY NIGHT

Reception Dinner and Awards Banquet Silent Auction

The complete Meating Place 2018 program and registration forms will be online shortly. Watch your email for notification.

For more information on The Meating Place and/or any of the conference components, please visit oimp.ca, give us a call www.oimp.ca 40 officeBLOCKtalk 2018 or email heather@oimp.ca. at the at (519)- Summer 763-4558,

What Happens When My Vehicle is Totalled?

I

nsurers usually consider a vehicle to be totalled when it costs more to fix the vehicle than its current value. When that happens, if you opted for All Perils Coverage or Collision or Upset Coverage, your insurance company will typically just cut a check for the Actual Cash Value (ACV) of your vehicle.

How does my insurance determine actual cash value?

ACV is the amount needed to replace your vehicle with a comparable used vehicle. Your insurance company will take into account the total mileage, age, overall condition and average retail selling price of your vehicle to decide its ACV. Applicable sales tax is also included in this number.

What if i still owe money on an auto loan?

If you are financing or leasing a vehicle that was totalled in an auto accident, your insurance company will more than likely issue a check directly to your lienholder. If, however, your insurer issues the check to you directly, you are responsible for paying your lender. If the amount of the check is not enough to cover what you owe, you are still legally obligated to make your monthly loan payments until your loan is paid off or your lease agreement is fully honored. If you opted to add gap insurance to your policy, however, it may pay the difference between what your insurance company paid and what you owe your lender.

What about the loss of personal items in my vehicle?

If you had personal items that were stolen or damaged while in your vehicle, your policy may not pay for them, or may pay only a limited amount. This includes any clothing, luggage, and sporting equipment, as well as any electronic accessories and equipment, other than factory-installed equipment. However, if you have a homeowner, condominium, or renters insurance policy, your personal property may be covered under that policy. Call your broker, agent, or insurance company representative for more information.

Still have questions about your auto insurance coverage for a totalled vehicle? Talk to your insurance broker today!

Donnell Insurance Brokers 3077 Mainway Drive Burlington, ON L7M 1A1 (905) 319-2252 info@donnellins.com donnellins.com @donnellins

WE CARE ABOUT OUR CLIENTS. We take pride in knowing our clients and being able to tailor fit an insurance program that provides protection for your assets and personal possessions that are near and dear to your family.

We offer protection for your crops, barns, livestock, equipment, production facility, auto fleets, general liability, product recall and many other industry specific coverages.

You are a specialist in what you do and we are specialists in what we do.

We welcome the opportunity to discuss the difference we can make in your own insurance program.

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Advertiser Index Abate Packers abatepackers.com

pg. 31

Food Safety Alliance thefsa.ca

pg. 8

ABB abb.com

pg. 37

Handtmann Canada handtmann.ca

pg. 43

Agri-food Management Institute takeanewapproach.ca

pg. 18

Meat Depot, The themeatdepot.ca

pg. 7

AKR Consulting akrconsulting.com

pg. 38

Multivac Canada ca.multivac.com

pg. 17

Artisan Farms artisanfarms.com

pg. 30

Pemberton & Associates pemcom.com

Canada Compound canadacompound.com

pg. 34

Poly-Clip System polyclip.com

pg. 12

Carlisle Technology carlisletechnology.com

pg. 6

Reiser reiser.com

pg. 11

Chemstation Toronto chemstation.com

pg. 37

Rothsay rothsay.ca

pg. 36

Donnell Insurance Brokers Ltd. donnellins.com

pg. 41

SGS sgs.ca

pg. 33

Duropac duropac.com

pg. 39

STOCK Canada stockcanada.ca

pg. 19

Erb Transport erbgroup.com

pg. 16

SYSPRO Canada ca.syspro.com

pg. 15

Finest Sausage & Meat finestsausageandmeat.com

pg. 32

VC999 pg. vc999.com

2 & 44

pg. 9

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