2013 Fall BLOCKtalk

Fall 2013 Vol. 19, Issue 3 $10.00

Keeping Ontario’s Meat and Poultry Industry Informed

NORWICH PACKERS LTD. "THE BEEF PEOPLE" pg. 16

MEMBER PROFILES WINPAK Ltd. pg. 18

OIMP is Rolling out the Red Carpet pg. 6 Marketing Matters: Selling the Sizzle pg. 28

FEATURED RECIPE Grilled Steak with Shallot Herb Butter pg. 20 ALSO INSIDE: Planning for the Unexpected pg. 8

2013 Meat Industry Expo pg. 12

Changes to Meat Plant Guidelines pg. 22

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Fall 2013 | Volume 19, Issue 3 ADMINISTRATION EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR | Janet Wellwood info@oimp.ca MARKETING AND DESIGN COORDINATOR | Nikki Stager n.stager@oimp.ca Ontario Independent Meat Processors 7660 Mill Road Guelph, Ontario N1H 6J1 Tel: (519) 763-4558 Toll: (800) 263-3797 Fax: (519) 763-4164 www.oimp.ca news@oimp.ca BLOCKtalk is the official publication of the OIMP, distributed to over 550 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.

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

BLOCKtalk ads must be sent electronically and properly sized high resolution (300 dpi.) in either a .jpg, .tiff, or .PDF format.

PUBLICATION Spring Summer Fall Winter

ADVERTISING DEADLINE February 15 May 15 August 15 November 15

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.

BOARD OF DIRECTORS

INDEX

PRESIDENT | Cory Van Groningen VG Meats - Simcoe

4

How Best Can We Serve

PAST PRESIDENT | Joe Abate Abate Packers - Arthur

4

Adapting to Change

5

Welcome to the Association

6

Rolling out the Red Carpet: OIMP Awards Gala

7

Ontario Finest Meat CompetitionTM

8

OIMP TechTalk: Planning for the Unexpected

10

Safety First: Emergencies in the Workplace

12

2013 Meat Industry Expo

John Koch Walnut Hill Farm - Gads Hill

15

OIMP Workshop Series

Marc Oliver Sargent Farms - Milton

16

Norwich Packers Ltd.: The Beef People

Brenda Reinhardt Sprucedale Quality Meats - Sprucedale

18

Winpak Ltd.

VICE PRESIDENT | Richard Halenda The Meat Depot - Oshawa SECRETARY/TREASURER | Carol Goriup Florence Meat Supplies - Oakville DIRECTORS Shannon Desborough Finest Sausage & Meat - Kitchener Christine Hobson Halenda’s Fine Foods - Oshawa

Tim Schinkel Schinkel's Legacy - Chatham OIMP Vision Provide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence.

OIMP Mission Strengthen Ontario’s meat and poultry industry by working with stakeholders, responding to challenges and identifying opportunities on behalf of the membership.

20 Grilled Steak and Shallot Herb Butter Recipe 22

Changes to Meat Plant Guidelines

24

Available Funding Programs

25

Food Science Students build their Skills with Hands-on Experience

28

Marketing Matters: Selling the Sizzle

30

Advertiser Index

OIMP CORE STRATEGIES • Member Relations • Industry and Government Relations • Industry Development • Market Development

KEEP US INFORMED Your input is essential to produce the best newsletter possible! If you know of a newsworthy person or event, please contact us.

www.ontariomeatandpoultry.ca

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How Best Can We Serve? of the issues that make it difficult for our businesses to engage, afford, and keep employees.

I ask you to also do something for your business, my friend's, and mine. Call the office and have a chat with the knowledgeable staff any time you come across an issue that you think our whole industry needs to work on, whether it be human resources, or otherwise. You might find that OIMP can help right away. The worst that can happen is that you make the OIMP aware of an emerging or unique case that brings about solutions in the future for those that follow you.

I was speaking with one of the neighbouring plant operators, a friend who was having a tough day. Several years ago a fellow that was down on his luck was hired and trained by my friend to be a slaughter-man and butcher, both noble endeavours, as we all know. After a few years, this fellow had become a reliable and contributing member of the abattoir, and our community – then he left. I didn’t know what to say, but after getting off the phone I knew what to do. I needed to make sure that OIMP is aware

Don't let your wishes for the wellbeing of our sector, the farmers, the businesses, and the families that consume our products, go unknown. Tell us how to best serve our community!

I'm looking forward to seeing everyone at the Meat Industry Expo and Awards Gala in October.

Cory Van Groningen President

TOGETHER WE’RE STRONGER MEMBER DIRECTORIES For a complete list of OIMP Business and Associate members please visit the Members Only section of www.oimp.ca Business Members - 158 Business Retail Member - 34 Retail Associate Member - 11 Associate Members - 59 Affiliate Members - 6 Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know.

Member Helpline: (800) 263-3797 info@oimp.ca * www.oimp.ca OIMP LIFETIME MEMBERS OIMP presents the prestigious Lifetime Membership Award to individuals who have made outstanding contributions to the Association and Ontario’s meat and poultry industry.

• Ron Deeth (1995)

• Leo Rocheleau (2001)

• Dr. Ron Usborne (1996)

• Gerry Houtzager (2003)

• Nancy Ackert (1997)

• Pat Johnson (2005)

• Jim Vidoczy (2000)

• Tony Facciolo (2011)

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

Adapting to Change It was noted there has been a lot of change in the industry over the past 10 years and that despite challenges, regulatory compliance can not only be achieved, but can result in positive outcomes and improve profitability. As one member noted, with the adoption of traceability software they have a better handle on inventory, production yields, and could quickly identify and remove a product from the marketplace if necessary.

On our recent trip we were able to visit meat plants in Ottawa and surrounding areas from Petawawa to L’Orignal. Thanks to our members L’Orginal Packing, Ullrich on Main, Lavergne Western Beef, and Bilal Farms for welcoming Daphne and I into their plants. It is always fascinating to travel the province and see the outstanding array of products and facilities, and to experience the pride each have in their operations as they talk passionately about their business.

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It’s all about making choices; we can become part of the solution or be part of the challenge. I encourage business members to take advantage of the new government funding under Growing Forward 2.

If we always do what we always did we will always get what we always got. I look forward to seeing you at the Meat Industry Expo and OIMP Awards Gala the end of October.

• The Beef Way, Kincardine - Member since 1979 • Ontario Pork, Guelph - Member since 1980 • Gord’s Abattoir, Leamington - Member since 1982 • L’Orignal Packing, L’Orignal - Member Since 1986 • MMIS/MONDO, Aurora - Member Since 1986 • Nitta Casings, Markham - Member Since 1986 • VG Meats, Simcoe - Member Since 1987 • Walnut Hill Farms, Gads Hill - Member Since 1986 MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • 2007 - Leo Rocheleau, Maidstone • 2008 - Stemmler’s Meat & Cheese, Heidelberg • 2009 - VG Meats, Simcoe • 2010 - Springer’s Meats, Hamilton • 2011 - Halenda’s Fine Foods, Oshawa • 2012 - In Memory of Dave Tiller

Laurie Nicol Executive Director www.oimp.ca

Call for NOMINATIONS! Meat Industry Achievement (MIA) award.

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Submit your nomination by September 30, 2013

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

A complete list of OIMP Members can be found in the Members Only area of www.oimp.ca.

Business Members

IN

All nominations must be submitted to Laurie Nicol, Executive Director, no later than September 30, 2013 .

MIA Meat Industry Achievement

RED

ROLLING OUT THE

Do you know an OIMP member (business, associate or affiliate) that is deserving of recognition for their achievement in the meat and poultry industry? Reward them by submitting a nomination for the Meat Industry Achievement (MIA) award.

WELCOME

CARPET

Award

Visit www.oimp.ca to download the nomination form

or call 519-763-4558 for more 9:51 information.

SM - OIMP ad_4,1675x5,4375_Layout 1 13-05-21 AM Page 1

G & L MEATS Kenny Suang 1255 Durham Rd. 13, Sunderland (705) 357-2888 MCNIE’S COMPANY OF PIES NIAGARA INC. Frank McNie 14 Northrup Cres.

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Retail Associate Members THE ULTIMATE CANADIAN MEAT STORE INC. Vincent Luk 2110 Dundas St. E. Mississauga (905) 671-6464 www.themeatstore.ca

Associate Members KITCHEN BRAINS Mark Graham 905 Honeyspot Rd. Stratford, CT (203) 380-3488 www.kitchenbrains.com

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OIMP AWARDS GALA OCTOBER 26, 2013 HILTON TORONTO AIRPORT HOTEL & SUITES Coming together to give thanks to our members and crown the winners of the 2013 Ontario Finest Meat CompetitionTM. This is an event you don't want to miss. in the training and employee engagement industry, she has built business strategies that keep her client’s profitability growing and has been integral to their success. If you catch yourself wondering how she just knows so much, we'll tell you her secret - she reads almost a book a day. (You'll definitely want her on your Trivial Pursuit team!)

People say she’s inspiring, engaging and an incredible amount of fun.

She says she’s just doing her job.

Accommodations: A block of rooms have been reserved at the Hilton Toronto Airport Hotel. The special room rate will be available until October 14th or until the group block is sold-out, whichever comes first. Your stay at the Hilton will include complimentary internet in your guestroom and complimentary parking.

Awards Gala Emcee - Sherri Griffin Put your seatbelt on and buckle up for a ride you won't soon forget!

Sherri Griffin has been addressing audiences for over 15 years and is known for her real life business anecdotes in which the starring role is played by none other than the world famous Murphy's Law. She's loud, she's funny and you're really really going to like her. As a professional

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Reserve your room today by visiting http://bit.ly/15EeR6y or call (905) 677-9900 and use Group Code: OIMP13

5875 Airport Road, Mississauga

www.oimp.ca

Special thanks to the 2013 Ontario Finest Meat Competition™ Sponsors

CANADA COMPOUND Our Team has many years of experience and knowledge in different fields of the food processing industry.

Combined with our partners and industry associates, we have a pool of professionals and experts worldwide which help us find the perfect solution. As times change and technology advances, our goals remain to be customer trust, loyalty and satisfaction.

VISIT OUR TEAM AT THE 2013 MEAT INDUSTRY EXPO October 25 - 26, 2013 International Centre, Hall 6 6900 Airport Road Mississauga, ON Booth 113 & 212

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- OIMP TechTalk-

Planning for the

UNEXPECTED

By Daphne Nuys-Hall, OIMP Technical Director

August 14 marked the 10 year anniversary of the blackout that left 10 million Ontarians without power, some for several days. An overloaded line and a cascading power outage rolled across the northeastern United States and Ontario, plunging us into a blackout. Many Ontario businesses closed because they had no lights or air conditioning, the tills would not operate and the computers and telephones could not function.

The meat industry was struck particularly hard during the blackout.

Smokehouses stopped working, refrigeration units went down and water purification systems ceased functioning. I recall walking into a pitch black cooler with my flashlight in hand, noting how quiet the plant was without refrigeration units or compressors running, wondering how long we would be without power and what we were going to do with all that meat if we could not get the refrigeration back up and running quickly. We needed a plan and we needed to act fast.

An Emergency Response Plan would have provided the information and tools necessary to guide us in how to deal with this situation and to potentially mitigate our losses.

Planning for the unexpected can be a challenge. It’s difficult to develop procedures to follow in the event of the “what-if ” or the “it will never happen to me” scenarios. But much like a Recall Program, it is a valuable tool to have ready and waiting if and when the unexpected does happen.

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The first step when developing an emergency response plan is to conduct a risk assessment to identify potential emergency scenarios.

An understanding of what can happen will enable you to determine resource requirements and to develop plans and procedures to prepare your business. A power failure is just one type of emergency. What would you do if there was a pandemic and 65% of your staff called in sick? Do you have a business continuation plan in the event of a fire?

These and other factors such as weather, labour relations, protestors, domestic terrorism and foreign animal disease must be assessed to determine if they are a risk to your business.

Once you have assessed the risks you need to determine what resources you have, both internally and externally, to help you when an emergency occurs. Is there a person assigned the responsibility to lead the Emergency Response? Do you have contractors with 24-hour emergency phone lines? Do you have staffed trained on emergency evacuation procedures, first aid or how to use a fire extinguisher?

After you have assessed the risks and compiled a list of your resources it’s time to document your procedures for each of the potential risks identified by the risk assessment. Each of the potential emergency scenarios may require its own unique plan as the response would be different. The actions taken for a medical emergency would be much different than a fire or flood. Although it may seem cumbersome at www.oimp.ca

- OIMP TechTalk-

first to have to document all of those procedures, it will save you time, money and frustration if and when you need to use it.

“Ensuring that your employees and those members of your emergency response team are trained and have the knowledge, and skills, to respond when an emergency happens is key to a successful response and recovery.”

You do not want to be faced with a crisis and the electrician you had on call is no longer in business or the phone numbers on file are no longer in service.

Training is essential to ensure that everyone knows what to do when there is an emergency, or disruption of business operations. If there is a fire in the building would employees know what to do? Do they know who is in charge during an emergency? Do they know who is authorized to speak with the media? Can they carry out their assigned responsibilities during an emergency or business disruption? Ensuring that your employees and those members of your emergency response team are trained and have the knowledge and skills to respond when an emergency happens is key to a successful response and recovery.

Businesses can do much to prepare for the impact of the many hazards they face in today’s world including natural hazards, widespread serious illness, and accidents.

OIMP’s Emergency Preparedness and Recall Essentials workshop, being held on November 13, 2013 will assist operators in preparing for such hazards. This interactive workshop will walk participants through the elements of an Emergency Response Plan and the steps to be taken during such an event. It will also highlight the key essentials of a Recall Plan and the importance of performing annual Mock Recalls to ensure its effectiveness.

Like a Recall Plan, an Emergency Response Plan should be reviewed and tested annually or when changes are made to key personnel in the organization. This will ensure that the plan is up to date and effective.

Daphne Nuys-Hall is the Technical Director at OIMP. For more information contact Daphne at (519) 763-4558 Ext. 222 or technical@oimp.ca

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- Safety First -

EMERGENCIES in the Workplace When an emergency occurs, the first priority is always human safety. At minimum, every business should develop and implement procedures for protecting and/or providing aid to employees, visitors, contractors and anyone else in the facility.

Emergency Evacuation Plan A wide variety of emergencies, both man-made and natural, may require a workplace to be evacuated. These emergencies include fires, power outages and chemical and biological accidents. In order to safely evacuate personnel from the building an Emergency Evacuation Plan should be developed and practiced at least annually.

Step 1: Designate the members of your Emergency Evacuation Team, including an Evacuation Coordinator. The Evacuation Coordinator is responsible for overseeing emergency procedures, notifying and coordinating with outside emergency services, and directing shutdown of utilities or plant operations if necessary. The Emergency Evacuation Team members are responsible for directing personnel to the nearest emergency exit and evacuation shut down procedures.

Step 2: Create a map from floor diagrams with arrows that designate the escape routes. This map should include locations of exits, assembly points, and equipment (such as fire extinguishers, first aid kits, spill kits) that may be needed in an emergency. Escape routes should be: • Clearly marked and well lit.

• Wide enough to accommodate the number of evacuating personnel.

• Unobstructed and clear of debris at all times.

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• Unlikely to expose evacuating personnel to additional hazards.

Post the maps prominently for all employees to see. Employees designated to assist in emergency evacuation procedures should be trained in the complete workplace layout and various alternative escape routes.

To ensure the fastest, most accurate accountability of your employees, you may want to consider including these steps in your emergency evacuation plan: • Designate assembly areas where employees should gather after evacuating; • Take a head count after the evacuation. Identify the names and last known locations of anyone not accounted for and pass them to the official in charge; • Establish a method for accounting for non-employees such as suppliers and customers; and • Establish procedures for further evacuation in case the incident expands. This may consist of sending employees home by normal means or providing them with transportation to an offsite location.

Some businesses may require designated employees to remain behind briefly to operate fire extinguishers or shut down gas and/or electrical systems and other special equipment that could be damaged if left operating or create additional hazards to emergency responders (such as releasing hazardous materials). The plan should describe in detail the procedures to be followed by these employees.

www.oimp.ca

- Safety First Step 3: Training is essential to the effectiveness of an evacuation plan.

Educate your employees about the types of emergencies that may occur and train them in the proper course of action. Be sure all employees understand the function and elements of your emergency evacuation plan, including types of potential emergencies, reporting procedures, alarm systems, escape routes, and shutdown procedures.

It is a good idea to hold practice evacuation drills. Evacuation drills permit employees to become familiar with the emergency procedures, their escape routes and assembly locations, so that if an actual emergency should occur, they will respond properly. Drills should be conducted as often as necessary to keep employees prepared. After each drill, gather management and employees to evaluate the effectiveness of the drill. Identify the strengths and weaknesses of your plan and work to improve it.

First Aid First aid and CPR by trained employees can save lives. Regulation 1101 - First Aid Requirements, applies to all employers governed by the Occupational Health and Safety Act. Under the law, employers must provide a variety of first aid supports, including trained personnel, facilities and equipment sufficient to offer prompt first aid to injured workers.

Each workplace must contain a first aid station that includes: • A first aid box containing the items required by the regulation. Items in the box must be maintained in good condition at all times. The box must be large enough so that each item is in plain view and easily accessible.

• The WSIB poster known as Form 82, “In Case of Injury Poster”.

• Current first aid certificates of trained workers.

• An inspection card for recording details of inspections of the first aid box. First aid boxes must be inspected quarterly. In addition, an employer with 200 or more workers in any one shift must provide and maintain a first aid room.

First Aiders When there are fewer than five workers on any one shift, first aiders must hold at least an Emergency First Aid Certificate. When there are more than five workers per shift, first aiders must hold a Standard First Aid Certificate.

Employers should assess their workplace to ensure that they always have first aiders available to provide prompt and effective first aid to injured workers. Employers should consider the physical size of the workplace, types of processes, schedules and hours of operation when arranging a first aid station and training.

About the EXPO October 25 - 26, 2013

The Ontario Independent Meat Processors (OIMP) is proud to host the Meat Industry Expo this October at the International Centre, Mississauga. The only show of it’s kind in Canada, this is your opportunity to network with colleagues, learn from industry experts, and keep up to date on trends and issues in the industry; all while visiting over 80 exhibitors showcasing the latest innovations, new technologies, and equipment and service solutions.

If you are in the meat processing business or a supplier to the industry, you do not want to miss this show. Check out the website for more reasons why you should visit or become an exhibitor to showcase your products and services. www.meatindustryexpo.ca

Watch for your FREE Admission postcard in the September issue of

Show Hours Friday, October 25, 2013 - 10:00 am to 5:00 pm Saturday, October 26, 2013 - 9:00 am to 3:00 pm

THANK YOU TO OUR GENEROUS SPONSORS

Gold

www.meatindustryexpo.ca

A WORLD OF GOOD TASTE

Silver

WIBERG® Corporation proudly supplies phosphates and functional spice and ingredient blends; provides custom spice grinding; as well as natural and artificial casing.

WIBERG® Equipment Sales also supplys a wide variety of new and used meat processing equipment from a multitude of manufacturers.

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Bronze

WIBERG IS A PROUD GOLD SPONSOR October 25 - 26, 2013 International Centre, Hall 6 6900 Airport Road, Mississauga, ON www.meatindustryexpo.ca 12

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www.oimp.ca

Come visit the following exhibitors : List up-to-date as of August 31, 2013

www.ontariomeatandpoultry.ca

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OIMP WORKSHOPS ARE GOING

BACK TO BASICS REGISTER FOR 2 AND GET FREE EXPO ADMISSION Register for Easing the Paperwork Burden and Emergency Preparedness and Recall Essentials workshops and as a bonus, receive access to a one hour session on Preventative Maintenance, which includes FREE admission to the 2013 Meat Industry Expo - October 25 - 26, 2013 (valued up to $175)

About the Workshops Easing the Paperwork Burden September 25, 2013 1:00 pm - 4:00 pm OIMP Boardroom, Guelph or via Live Webinar The burden of paperwork in meat plants can seem daunting and in some cases even overwhelming.

Regulatory requirements for written programs, policies, operational controls and records, can oftentimes overtake the day-to-day business of producing and selling great meat products.

You will leave this workshop with a solid understanding of: • What documents and records are required to meet your regulatory obligations • Strategies to create documents and records that save time • Electronic record keeping • Organizing the paper work to be more efficient • How records can improve your business and save you money

Preventative Maintenance October 25, 2013 Meat Industry Expo International Centre An effective preventative maintenance (PM) program is not only an essential element of a company’s food safety system, but is also a critical factor in the overall operational success of a business.

This interactive information session will provide you with an understanding of the importance of preventative maintenance and the key elements of an effective and complete PM program.

You will leave this information session with a solid understanding of: • The essential elements of a PM program • How an effective preventative maintenance program can save you time and money.

Emergency Preparedness and Recall Essentials November 13, 2013 1:00 pm - 4:00 pm OIMP Boardroom, Guelph or via Live Webinar As plant owners and operators, you go to work each day with a plan for what you intend to accomplish that day. But we cannot predict when fires may break out, a loss of power, or Mother Nature sends the worst our way – but we can plan a course of action to mitigate our losses and regain control of our businesses as quickly as possible.

You will leave this information session with a solid understanding of: • Why it is important to have Emergency Response and Recall Plans • The important elements of Emergency Response and Recall Plans • The documents and information required to support Emergency Response and Recall Plans • What to do after the emergency or recall is over

The more you know...the stronger you grow.

Ontario Independent Meat Processors info@oimp.ca | (800) 263-3797 www.oimp.ca

www.ontariomeatandpoultry.ca

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- Business Member Spotlight -

NORWICH PACKERS LTD. “The Beef People”

By Heather Nahatchewitz, Marketing and Communications Director

A farmer walks in to an office...no it’s not the opening line of a bad joke...I was sitting with Matthew Heleniak part owner of Norwich Packers Inc. and head of procurement, and in came a beef farmer with three little ones in tow. After having done these interviews for awhile, it’s not uncommon to be interrupted but I get it, these people are running a business after all. So back to the farmer - he has some Angus he wants to ask Matthew about. Not 1000 or even 500, but 15 head! And it wasn’t like a sales call; “Will you buy my 15 cattle?” it was “Can you tell me how to make them the best Angus I can?” After a brief conversation, it was agreed Matthew would come out to the farm and give some advice to this man. The farmer thanked Matthew and left apologizing for the interruption even though he was assured it was not a problem.

“Does that happen often?” I asked Matthew. “All the time,” he answered smiling. “Whether its 3 or 300 we make an effort to go out to each and every farm and take a look. We give all farmers the same time and consideration regardless of herd size. About one in every 20 visits results in a purchase but regardless we still provide feedback and stay in touch for down the road.”

Although Norwich has its own herd (representing roughly 20% of their beef processed), the majority of the cattle are purchased from sales barns and local farmers, and processed to meet the demand in Southern Ontario from Peterborough to Windsor. Strong proponents of the Ontario Corn-Fed Beef program, approximately 50% of the beef leaving Norwich holds this designation.

About 20% runs under their regular Norpac brand and the remaining 30% enters the Norpac Family Farmed Beef program catering to the rapidly expanding antibiotic- and hormone-free market.

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Ron Heleniak, President

www.oimp.ca

- Business Member Spotlight -

THE BEEF PLEDGE Norpac Beef pledges to remain the premier choice for beef product in the province. We treat our customers as we do our family: with honesty and integrity. We pledge to uphold the highest standards in cattle husbandry, procurement and processing methods while maintaining the unwavering level of safety and quality you have come to expect from Norpac.

Matthew Heleniak, Head of Procurement

Regardless of breed – Limousin, Belgian Blue or Angus, or final destination – foodservice, wholesale, or retail, Norwich cattle receive the 5-star treatment. What does that entail? A minimum 12 hour stay in pens bedded with hay and room to lay down, ample feed and water, and to top it all off, some classic rock playing in the background. This is all designed to acclimatize the cattle to their surroundings and reduce the stress which can result in tougher beef.

“We treat the animals with respect, and ensure they are well cared for and handled humanely,” added Matthew. “It’s common sense.”

So who’s buying this premium product? Mostly independent grocers and butchers, higherend restaurants like Charcoal Steakhouse, and foodservice distributors like Morton’s, Summit, and Sysco. To further meet the demand of a more sophisticated pallet, several years ago Norwich designed a special room to dry-age the beef to exact specifications. “You see it in fine restaurants in cities like Chicago,” explains Matthew. “It just makes sense to provide it here to our own market. There’s tons of potential and the product is phenomenal.

The dry-age bone-in rib-eye steak in fact is my personal favourite.” www.ontariomeatandpoultry.ca

Like many family-operated businesses, Matthew grew up at Norwich, working small jobs in the plant since he was six. With the passing of his father Richard eight years ago, Matthew was proud to further his involvement and, together with his Uncle Ron, run the management and operations side of the business. After receiving an education at The University of Guelph and Oklahoma State, Matthew’s degree in Animal Science with a Business Minor serves him well in his role.

“My Dad taught me to work hard. Treat the cattle with respect, do the best job I can every day, and the rest will come.”

What’s the best part of your job? I asked.

“It’s the challenges of running a business. It’s different every day. And although we have great inspectors, dealing with government bureaucracy and new regulations, is never easy. That would be my least favourite aspect.”

“Belonging to a strong organization like OIMP,

gives us strength in numbers. At the end of the day, we are all in the same boat and it’s nice to have someone just a phone call away,” added Matthew.

Always on the move, our talk ended as Matthew was packing up for a corporate event at Steam Whistle in Toronto. Whether hauling a smoker to the city, making calls on local farms, or donating to community events and teams, not to mention the day to day operations of a meat plant, it doesn’t seem to stop for the team at Norwich, which seems to suit ‘The Beef People’ just fine.

11 Robson St. Norwich, ON N0J P0 Tel: (519) 468-3617 www.norpacbeef.com

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- Associate Member Spotlight -

WINPAK Ltd.

Great packaging solutions and top-notch service

By Heather Nahatchewitz, Marketing and Communications Director

In 1975, Winpak incorporated in Canada as a joint venture with Wihuri Oy of Helsinki, Finland, and two years later began supplying vacuum and modified atmosphere packaging materials to the perishable food industry. In 1986, the company went public on the Toronto Stock Exchange, with Wihuri Oy holding 52.3% of Winpak’s shares.

With 10 North American production facilities comprising over 1.25 million square feet of production space and employing over 1,900 people, Winpak effortlessly serves markets in Europe, the Middle East, South Africa, Asia,

and North and South America. Closer to home you would recognize such customers as OIMP members Norwich Packers, Sikorski Sausages, Halenda’s and Springer’s Meats. On a larger scale Winpak caters to the likes of Maple Leaf Foods, Sofina and Maple Lodge Farms.

Known for high-quality packaging materials and machinery, Winpak’s products are used primarily for the protection of perishable foods, beverages, and in health care applications. This year they will be promoting their printing techniques, paper laminated structures, stand up pouches, and barrier shrink bags.

“Working for Winpak is fantastic, because Winpak believes

- Associate Member Spotlight -

“Supporting OIMP is important because it gives our company an opportunity to share knowledge that may help others seeking solutions”.

people make the difference. The biggest perk working in sales is the opportunity to meet so many people and their businesses, to learn firsthand how the industry works,” shared David Hamill, regional sales manager.

When asked what does the future of the industry look like, David responded, “The packaging industry is very technical. Future and ongoing investment in technology will continue to be critical for growth and prosperity.”

Winpak’s strategy is to maintain close contact with customers, using inhouse expertise to ensure the right packaging solution, improve processes and ultimately customer profits. The long-term goal is to be the supplier of choice for all of their customer’s packaging needs.

If you could give your younger self a business tip, what would it be? David responds, “There will always be other companies trying to supply what your company does. It is the value added things that make the difference, the relationships, caring about the people, service and commitment are all very important things you cannot forget about.”

Following the simple philosophy of “Do what you say you will do, and treat everyone equal, big or small”, combined with quality product, David and his team easily build customer relationships, across the country and around the world that are sure to be with them for the long haul.

100 Saulteaux Cres.

Winnipeg, MB R3J 3T3 Tel: (905) 693-8896 www.winpak.com

Find out how you can also be a sponsor Proud Sponsor of the Meat Industry Expo October 25 - 26, 2013 International Centre, Hall 6 6900 Airport Road Mississauga, ON

www.ontariomeatandpoultry.ca

by calling the OIMP office or visit meatindustryexpo.ca

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Grilled Steak with Shallot Herb Butter Canadians love to indulge in fresh, simply prepared grilled steaks. Bring the sizzling steaks to the table and this simple butter can be placed on top to melt.

Shallot Herb Butter: 1/2 cup (125 mL) softened butter 1/4 cup (50 mL) finely minced shallots 1 clove garlic, smashed and minced 2 tbsp (30 mL) flat leaf parsley, minced 1 tbsp (15 mL) fresh chopped chives 1/2 tbsp (2 mL) fresh minced tarragon 4 6 oz Ontario strip loin steaks 1 tbsp (15 mL) coarse salt 1 tbsp (15 mL) fresh cracked pepper 2 tbsp(30 mL) olive oil

In bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto a sheet of plastic wrap and roll into a log about 1-inch (2.5 cm) in diameter. Twist ends to enclose completely. Refrigerate until firm, at least one hour and up to two weeks.

Preheat grill or grill pan over high heat. [Preheat oven to 350ËšF (180ËšC), if indoors].

Let the steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and pepper and drizzle with olive oil. Sear steaks until browned, about 3 minutes per side. Move to indirect heat, or the oven. Cook until desired doneness, about 5 minutes for medium rare. Let rest 5 minutes.

Serve on a warmed plate with a 1/2-inch (1 cm) slice of butter over each steak.

Makes 4 servings.

Tip: The extra butter can be stored in the refrigerator and used stirred into cooked hot potatoes, pasta or rice to add flavour. It also works over grilled fish, pork, veal, chicken and lamb.

To use OIMP recipes and photos in your own communications contact media@oimp.ca 20

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www.oimp.ca

For more information please call 1 800 668 8111

G

rote’s 713 Multi-Slicer has been a staple in the food service industry for over 20 years. The Grote 713-SS combines the same great versatility found in the 713 and an improved sanitary design. The new sanitary design includes sloped surfaces, substantially stainless steel construction, and a sealed cabinet for superior washdown protection of the clutch unit.

The 713-SS can perform a variety of slicing applications, including bulk slicing, stacking, and shingling into portions.

In addition, its linear stroke action makes the 713-SS perfect for specialty slicing applications, such as bias cutting, and its 7” x 13” cut zone is ideal for slicing large whole muscle meat products. Boneless/non-frozen meats, cheeses, vegetables, fruits and bread products are all precisely sliced at a rate of 60 strokes per minute per lane. Operation and sanitation are

Model 713-SS

Bulk slices, stacks and shingles into portions at a rate of 60 strokes per minute, per lane. www.ontariomeatandpoultry.ca

symbols to allow for quick and easy selection of slicer functions. Product may be continuously loaded into the product holders and slice thickness can be easily adjusted while the machine is in operation.

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Meat Plant Guidelines – Effective August 1, 2013 Meat Plant Guidelines (MPGs) are offered as a tool to understanding your regulatory requirement under Ontario Meat Regulation 31/05 of the Food Safety and Quality Act. These guidelines are similar to the Meat Hygiene Manual of Procedures for Canada, Meat Inspection Act and Regulations 1990. When you are uncertain of a request made by an inspector, it is important to refer to the Meat Plant Guidelines and understand your regulatory responsibilities. Sometimes there may be a number of different solutions that will achieve the same regulatory outcome.

One of the efforts to improve the consistency of delivering OMAF’s inspection program, the Food Inspection Branch has implemented a thorough review of the Meat Plant Guidelines.

Changes to the guidelines, with effective dates, will be communicated to both industry and inspection staff quarterly. Guidelines are available on OMAF’s website at www.omafra.gov.on.ca.

SECTION MODIFIED

SECTION NAME

CHANGES

C9.04.01.02

Control of external hazards, debris and Dust control removed from title. Element 01 refuse, including harbourage for vermin removed. Element 04 revised for clarity

C9.06.04.02

Sanitation of facilities, equipment and utensils

Section removed

C9.06.06.01

Sanitation program and procedures

Combination of C9.06.06.01, C9.06.06.02, and C9.06.04.02.

Authoritative references 42(a), 45(2) and 50(1)(2)(3)(4) added.

Rationale was revised for clarity. Element 02 was removed.

Subelement 05 was added from C9.06.04.02. Elements 06,07,08 and 09 were revised for clarity and moved in from C9.06.06.02.

C9.06.06.02

Cleaning and sanitizing procedures

Section removed

C9.06.11.01

Temperature of meat processing rooms

Information from P9.10.01.03 Process Time Controls incorporated into rationale. Subelement 02 revised for clarity and Subelement 04 was removed

C9.07.02.02

Employee movement

Rationale revised for clarity. Colour coding example included from C9.07.02.03

C9.07.02.03

Identification of employee movement

Section removed

P9.10.01.03

Process time control

Section removed

S9.04.08.03

Ante mortem and post mortem inspection stations

Authoritative source 15(1)(b) added. Rationale revised for clarity. Element 01 revised for clarity. Element 03 revised for clarity. Element 04 removed.

Names in the News

Highlighting people, companies, government and supporters in the industry.

New President of CFIA Dr. Bruce Archibald was appointed President of the Canadian Food Inspection Agency (CFIA) effective August 12, 2013.

Dr. Archibald is also the Deputy Minister Champion of the Science and Technology Community, Chair of the Deputy Minister Committee on Science and Technology, and Deputy Minister Champion for McMaster University.

Prior to joining the CFIA, Dr. Archibald was the first President of the Federal Economic Development Agency for Southern Ontario. Dr. Archibald has also served in the Ontario Public Service as the Deputy Minister of the Ontario Ministry of Agriculture, Food and Rural Affairs, the Deputy Minister of the Ontario Ministry of International Trade and Investment, and the Deputy Minister of Economic Development and Trade.

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Maple Leaf Sells Rothsay to Darling

Maple Leaf Foods has reached a definitive agreement to sell Rothsay, its rendering and biodiesel business, to Darling International Inc. of Irving, Texas. Through this sale, Maple Leaf will focus investment and growth in its core food businesses, while Rothsay will be better positioned to realize its full potential within a company dedicated to growth in the by-product recycling and biodiesel industries.

Rothsay employs approximately 550 people, and employees will transition to Darling once the transaction closes. Subject to regulatory approval, the transaction is expected to close by the end of 2013.

www.oimp.ca

Remembering an industry Icon Bernard (Benny) deJonge, who came to Canada as a master butcher, founded Guelph's Better Beef and saw it grow, with the aid of his extended family, into an industry giant and major area employer, passed away August 20, 2013, at home, at the age of 76 after a yearlong battle with lung cancer.

DeJonge was a pioneer and a visionary in the Canadian beef processing industry. Cargill bought Better Beef in 2005, when it employed 1,500 people to process 2,000 cattle a day, with deJonge leaving then to pursue other business development and mentoring.

OMAF Posts Court Rulings OMAF has posted court outcomes for violations under OMAF’s legislation dating back to September 2011. OIMP has been asking for this information for some time as it is important to know that complaints are being followed up and it also shows how long it takes to move through the system. A summary of convictions can be found on OMAF’s website www.omafra.gov.on.ca under Court Summaries.

To report alleged illegal activity, or any food safety concerns, contact OMAF at (519) 826-4537 (secure line) or regulatory.compliance@ontario.ca.

www.ontariomeatandpoultry.ca

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Available Funding Programs Rural Economic Development (RED) Program

Growing Forward 2 - Project Implementation

The RED program has up to $4.5 million funding per year, for three years, to help rural communities remove barriers to community development and promote economic growth to support sustainable rural economies and regions, while developing the capacity, tools and flexibility they need to become stronger, more prosperous communities. The RED program has the potential to positively impact our communities, our economy and the people who call Ontario home.

Cost-share opportunities for Project Implementation are available to eligible processors and new processing businesses. Processors can access 35 per cent cost-share towards projects and 50 percent cost-share towards innovative projects. Applicants are encouraged to include a strong rationale for their projects, and a well-developed plan. Project selection will be based on evaluation criteria.

For more information visit www.omafra.gov.on.ca/english/rural/red/ or email red@ontario.ca.

Growing Forward 2 - Capacity Building Cost-share opportunities for Capacity Building activities are available to eligible processors on a continuous basis. Processors can access 50 per cent cost-share towards projects. Funding assistance will support eligible activities in three types of projects: • Education, skills development and training; • Assessment and audit; and • Planning For more information contact OMAF at ag.info.omafra@ontario.ca or 1-877-424-1300.

For more information contact OMAF at ag.info.omafra@ontario.ca or 1-877-424-1300.

Southwestern Ontario Development Fund (SODF) The SODF supports regional economic development by creating jobs, attracting private sector investment and promoting innovation, collaboration and cluster development in Southwestern Ontario. The fund is a discretionary, non-entitlement program with limited funding.

Under the business stream, the fund may provide up to 15 per cent of eligible project costs to a maximum grant of $1.5 million. For project investments of $10+ million that create 50+ jobs, funding may be available in the form of a secured repayable loan, to a maximum of $5 million in provincial support.

For more information including criteria, eligibility, application forms and program contacts, please contact swodf@ontario.ca or 1-800-265-4743.

Eastern Ontario Development Fund (EODF) The EODF is a four-year, $80 million fund designed to help businesses create new jobs, and invest in new technologies, equipment or skills training for workers. It will also support economic development projects that will attract or retain investment in Ontario-based industries and communities.

Individual businesses can receive up to fifteen per cent of total eligible expenditures to a maximum grant of $1.5 million. Also, up to 35 per cent of total project costs may come from other public sector funding sources.

Call us and find out how you can start saving money AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 1Y5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com

Examples of eligible items include new technologies, equipment, and skills training. For more information including criteria, eligibility, application forms and program contacts, please contact eodf@ontario. ca or 1-866-909-9951.

The following websites are excellent resources to identify financial assistance programs: • www.omafra.gov.on.ca • www.saveonenergy.ca • www.yveslandryfoundation.com • www.cme-smart.ca

A complete list can be found on www.oimp.ca 24

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www.oimp.ca

FOOD SCIENCE STUDENTS build their skills with hands-on experience "I don’t think many students get the opportunity to actually work in a pilot plant and learn all the nuances of the machines and equipment, so I hope this will give me an edge in the industry when I look for jobs.”

Food science students from McGill University and the University of Guelph joined Conestoga faculty at the Craig Richardson Institute of Food Processing Technology this spring for a six-week, full-time course that provided hands-on experience working in the Institute’s pilot plant, which replicates a real-life food manufacturing environment.

The students, all working towards bachelor’s or master’s degrees in Food Science, had opportunities to enhance their education through the program, developing practical knowledge of such food processing methods as pasteurization, filling and packaging, and learning www.ontariomeatandpoultry.ca

more about equipment adjustment, sanitation and production line troubleshooting.

Through extensive in-plant trials along with theory sessions, students learned to apply a variety of food manufacturing concepts and develop their leadership and teamwork skills. The course also included the development of a Hazard Analysis and Critical Control Points (HACCP) plan, as well as training related to recall plans and traceability systems. cont'd on pg. 26 BLOCKtalk - Fall 2013

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For student Johanna Kwok, the experience gained in the six-week course was invaluable. Working on an MSc in Food Science, Kwok felt she was still lacking in hands-on experience. “One of the main reasons I applied for this program was because I felt I was really lacking industry experience,” said Kwok. “I don’t think many students get the opportunity to actually work in a pilot plant and learn all the nuances of the machines and equipment, so I hope this will give me an edge in the industry when I look for jobs.”

Conestoga’s Barry Bremner, a technologist with the Institute, was delighted with how involved and inquisitive the students were. “This was the first time that they were able to step in and be involved with production and process design in a food processing environment,” said Bremner. “This course will give them an edge when applying to jobs with industry.”

The main project in the course involved the development and bottling of a non-carbonated beverage. Students worked in teams to create, prepare, pasteurize, bottle and package the product. Other tasks included developing a production schedule, a bill of materials and quality control checks. For their final assessment, teams were allotted two production days in the pilot plant to bottle and pack 150 litres of product within certain specifications.

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For Chloe Anderson, the course offered the opportunity to make industry connections. “The course benefitted me on an intellectual, human and material level. I have made great contacts, and my resume is now filled with experience that I can talk about and use.”

Students wrapped up the six-week course with group presentations on their final projects.

For more information on the Craig Richardson Institute for Food Processing Technology visit www.ifpt.ca.

Institute of Food Processing Technology 850 Fountain St. S, Cambridge, ON N3H 0A8 Tel: (519) 650-3741

www.oimp.ca

- Marketing Matters -

Selling the Sizzle

By Heather Nahatchewitz, Marketing and Communications Director

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You, as OIMP members, have full access to a library of recipes and photos that are guaranteed to help your customers pick up more products in anticipation of preparing one of the mouth-watering recipes that very night.

The old advertising expression of “sell the sizzle, not the steak” has never been truer in a world filled with messages bombarding us from all angles. If you’ve never heard it before it’s simply saying sell the excitement of the product not the product itself. For example, "Mazda has a four-wheel drive" is steak.

"Zoom-zoom" is sizzle.

Although showing raw meat and poultry products has its definite place in the sales channel, it quite literally is “the steak”. Having that product appear as prepared, in a recipe beauty shot is much more “sizzle”.

Through surveys and research, OIMP has found that consumers want recipes, new ideas, new flavours, and new techniques. In response to that and with positive member survey feedback, in 2013, OIMP has developed a total of 24 new recipes to add to the 100’s already in our library.

Each recipe has been professionally developed, styled and photographed, all to create an appetizing image that will stick in consumers’ minds when they are out shopping or thinking about what’s for dinner. Any truly popular recipe book in print or online has these gorgeous product shots to help people visualize how those recipes are going to taste, and that’s what gets it picked up and purchased.

www.oimp.ca

- Marketing Matters -

Salami and Goat Cheese Crustini

Sausage and Pepper Skillet

Beer Braised Beef Ribs

Turkey Scaloppini with Tomato Salad

You, as OIMP members, have full access to a library of recipes and photos that are guaranteed to help your customers pick up more products in anticipation of preparing one of the mouth-watering recipes that very night.

It’s as simple as going to the consumer website and requesting the photography you want and emailing us the request. We will send you what you need whether it is for print or online. To make it even more simple, OIMP prints small inexpensive recipe collection booklets that are offered to you free of charge or for a nominal fee. These are nice perks for your customers to pick up and flip through to get some great ideas on what to do with your products. It is quite literally “selling the sizzle”.

Connect with us: Heather Nahatchewitz is the Marketing and Communications Director at OIMP. For more information contact Heather at (519) 763-4558 ext.

225 or heather@oimp.ca

www.ontariomeatandpoultry.ca

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Advertiser INDEX Abate Packers Ltd. www.abatepackers.com

pg. 7

Sani-marc Group pg. 5 www.sanimarc.com

Adept3 Chemical Technology Inc. www.adeptchemical.com

pg. 31

Scott Processing Equipment & Controls www.scottpec.com

AKR Consulting Inc. www.akrconsulting.com

pg. 24

Sipromac Inc. pg. 23 www.sipromac.com

Canada Compound Corporation www.canadacompound.com

pg. 7

VC999 Canada Ltd www.vc999.com

Donnell Insurance Brokers Ltd. www.donnellins.com

pg. 9

WIBERG pg. 12 www.wiberg.com

Duropac pg. 21 www.duropac.com

pg. 27

pg. 2 & 26

Yes Group pg. 32 www.yesgroup.ca

Handtmann Canada pg. 32 www.handtmann.ca MAG Integration pg. 32 www.magintegeration.com M&M Enterprise (Canada) Inc. www.mmenterprisescanada.com

pg. 25

MMIS/Mondo Inc. pg. 32 www.mmis.ca

Pemberton & Associates Inc. www.pemcom.com

pg. 21

Perflex Label Inc. pg. 11 www.perflexlabel.com Reiser Canada pg. 14 www.reiser.com Royal LePage pg. 23 www.mark-it-sold.ca

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www.oimp.ca

www.ontariomeatandpoultry.ca

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Management System for Agri- Food Traceability www.mi -trace.com Flexibility Support both fully automated and semi-automated processes

NEW!

VF 608 plus / VF 610 plus Up to 40 % less residual sausage meat!

Accuracy RF and barcode capability

DR Y SAUSAGE UP TO

Inventory and Quality control in receiving and shipping

printers to the network

LESS RESIDUAL SAUSAGE MEA T

Inventory contol by expiry dates

Simultaneous labeling and packaging Inventory control

Order shipping & invoicing

Technology Optimisation on feed and vacuum system for maximised dry sausage meat processing efficiency.

Talk to us about our special pricing for OIMP Members !

Phone: 1-514-373-8116 ext.1174 Fax: 1-450-346-4119

Quality Huge versatility and flexibility in application of all types of product.

Efficiency Up to 40 % reduction in residual sausage meat for cold and stiff dry sausage meat products.

handtmann Canada Ltd. 654 Colby Drive, Waterloo Ontario N2V 1A2 Phone: 519-725-3666 Fax: 519-746-0803 saleinfo@handtmann.ca www.handtmann.ca

YOUR PARTNER IN THE PROCESS...

Mondo Fresh Sausage Units •Gluten Free Units, for customer satisfaction • Allergen Free Units for the sensitive palate Mondo Binders

Mondo Marinades

The Yes Group carries a full line of major equipment including Brine Pumps, Batter/Breading Machines, Trimmers and Smokehouses.

The most cost effective way to improve yield and taste with highly functional Phosphates.

• Safe Production with low usage • Complete Binder Units with Salt and Spices.

Mondo Marinades create Value, for you and your Customers.

•Creates yield on all meats • Easy to process •Creates good visual in meat display case.

• Exciting flavours!

340 Industrial Parkway South Aurora, Ontario, Canada. L4G 3V7 Tel.: (905) 841-1717 Fax: (905) 841-1733 1 877-873-6647 WWW.MMIS.CA

HACCP Certified