2014 Summer BLOCKtalk

Summer 2014

Vol. 20, Issue 2

Keeping Ontario’s Meat and Poultry Industry Informed

FINEST SAUSAGE & MEAT LTD. pg. 18

MEMBER PROFILES Minotaur Software pg. 20 Ontario Turkey pg. 22 MARKETING MATTERS: More Tools for Members pg. 28 ALSO INSIDE:

Traceability Beyond Compliance pg. 8

You're Invited to The Meating Place pg. 11

Developing your Leadership Skills pg. 26

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INDEX Summer 2014 | Volume 20, Issue 2 ADMINISTRATION EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau d.boudreau@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR | Janet Wellwood info@oimp.ca Ontario Independent Meat Processors 52 Royal Road, Unit B-1 Guelph, ON N1H 1G3 Tel: (519) 763-4558 Toll: (800) 263-3797 Fax: (519) 763-4164 www.oimp.ca info@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.

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Increases - Some Good and Some Bad

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We're on the Move...

5

Welcome to the Association

6

Member Achievements

8

OIMP TechTalk: Traceability Beyond Compliance Opportunities for Profitability

10

Safety First: Vulnerable, New and Young Workers Be Ready for the MOL Blitz

DIRECTORS

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OIMP Workshop Series

Shannon Desborough Finest Sausage & Meat - Kitchener

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Food Handler Training Workshops

15

Notice of Alliance Restructuring

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Food Works Program Provides Free Training for Youth

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AMI Business Score Card Helps Farmers and Processors Improve their Business

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Names in the News

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Finest Sausage & Meat Ltd.

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Providing End to End Traceability and More

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Tempt them with Turkey

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Sweet Sesame Asian Slaw with Turkey

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Funding Programs for Ontario Processors

26

Developing Your Leadership Skills

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Government Grants Supports Canada’s World-Class Food Safety

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Marketing Matters

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Advertiser Index

BOARD OF DIRECTORS PRESIDENT | Cory Van Groningen VG Meats - Simcoe PAST PRESIDENT | Joe Abate Abate Packers - Arthur VICE PRESIDENT | Richard Halenda The Meat Depot - Oshawa SECRETARY/TREASURER | Carol Goriup Florence Meat Supplies - Oakville

Christine Hobson Halenda’s Fine Foods - Oshawa John Koch Walnut Hill Farm - Gads Hill Marc Oliver Sargent Farms - Milton Brenda Reinhardt Sprucedale Quality Meats - Sprucedale 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.

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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INCREASES - SOME GOOD AND SOME BAD OIMP offers including social media vehicles, branding, professional recipe photography, and recipe books.

Finally the nice weather has arrived as we gear up for the BBQ season. With the rise in commodity prices, everyone is talking about how to adjust pricing while minimizing the impact on our projected summer retail sales.

We are seeing an increase in regular grocery chain shoppers coming into our retail butcher shop and are hopeful the trend will continue.

To support increased traffic I remind you to take advantage of the additional resources

On June 12, Ontarians will determine who will form the next provincial government.

As we review the party platforms we begin to consider what the impact will be to programs that support our industry and primary agriculture, on issues that affect operations (taxes, minimum wage, electricity prices, etc.), and of great importance, contract negotiations with OPSEU, which expires December 31. Our association is prepared when the results are in, to work with the government ensuring they are aware of our member's issues and to recognize the importance of having a strong Ontario meat and poultry industry.

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 - 156 Business Retail Member - 40 Retail Associate Member - 14 Associate Members - 58 Affiliate Members - 7 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

WE'RE ON THE MOVE... e-newsletters and other relevant information.

For OIMP, keeping our members informed is critical! We primarily use email to keep our members up to date with important industry news through our Technical bulletins, Word on the Block, and workshop information.

As a member of OIMP when you applied for membership you provided implied consent to receive such information. Should at anytime you wish to be removed from any of our mailing lists you can simply unsubscribe.

June 12-13, OIMP will be moving to our new location in Guelph sharing space with Ontario Association of Chicken Processors and Farms.com. Phone numbers will remain the same but will be disrupted during the move.

We look forward to hosting our June, July, September, and November OIMP workshops in our new boardroom.

On July 1, Canada's new anti-spam law (CASL) will take effect and all businesses will need explicit consent in order to send emails, 4

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With the days flying by, it's time to start making plans to attend this year's Meating Place October 24-26, at White Oaks Resort.

We have put together an excellent speaker program, and have planned for the TableTALK tradeshow plus fun social activities. Who can't resist networking with fellow industry partners in beautiful Niagara-on-the-Lake?

helping move the industry forward for over 25 years.

• 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 • Walnut Hill Farms, Gads Hill - Member Since 1986 • VG Meats, Simcoe - Member Since 1987 • Stemmler Meat & Cheese - Member Since 1988 • Rothsay - Member Since 1988 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 • 2013 - Conestoga Meat Packers, Breslau

Laurie Nicol, Executive Director www.oimp.ca

WE’RE MOVING! As of Monday June 16, 2014 you can find us at: L YA RO AD RO

EY

AD O R

L YA RO AD RO

52 Royal Road, Unit B-1, Guelph, ON N1H 1G3 Our numbers will remain the same: Toll-free: (800) 263-3797 | Tel: (519) 763-4558 Fax: (519) 763-4164 Be sure to update your records!

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

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Do you know an OIMP Business Member company or individual 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.

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

BLACK ANGUS FINE MEATS & GAME INC. Morgan Anderson 207484 Hwy 26 W., Thornbury (519) 599-2334 www.blackangusmeat.com COTTENIE'S COUNTRY FRESH MEATS Anthony Cottenie 841 10th St. W., Owen Sound (519) 372-2068 www.cotteniesmeats.ca DMS FOODS INCORPORATED Victoria Talag 2155 Leanne Blvd., Unit 8A, Mississauga (905) 855-0758 NMK FOODS INC. Adnan Khan 5715 Coopers Ave., Unit 8, Mississauga (905) 507-0005 www.nmkfoods.com ORIENTAL RECIPES CORPORATION Terry Lau 28 Morewood Cres., Toronto (416) 419-9928 www.orientalrecipesjerky.com

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IA

Submit your nomination by September 26, 2014

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to the Association

Business Members

S AS

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W E LC O M E

All nominations must be submitted to Laurie Nicol, Executive Director, no later than September 26, 2014.

MIA

SOLMAZ FOOD INC. Mehmet E. Solmaz 755 Queensway E., Unit 16, Mississauga (905) 272-1300 THE BAUER BUTCHER Matt Kendrick 150 Caroline St. S., Waterloo (519) 741-1437 www.bauerbutcher.com

Retail Associate Members CATALDI FRESH MARKET INC. Tony Cataldi 140 Woodbridge Ave., Woodbridge (905) 605-5565 www.cataldi.ca CELTIC RIDGE FARMS Rob Tait 27401 Celtic Lane, Dutton (519) 318-2773 www.celticridgefarms.com OFF THE CLEAVER Todd Leslie 841 Dundas St. W., Whitby (416) 994-0996 www.offthecleaver.ca

SANAGAN'S MEAT LOCKER LTD. Peter Sanagan 176 Baldwin St., Toronto (416) 538-6328 www.sanagansmeatlocker.com

Meat Industry Achievement

Award

Visit www.oimp.ca to download the nomination form or call 519-763-4558 for more information.

www.ontariomeatandpoultry.ca

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MEMBER ACHIEVEMENTS Fostering innovation, promoting integrity, and recognizing excellence.

Stemmler’s wins National Health & Wellness Award

NAMA names Reiser 2014 Supplier of the Year

Stemmler’s Meat & Cheese were one of five companies receiving a Food in Canada’s 2014 Leadership Award. They took home the Health & Wellness Award for their focus on developing products to improve the quality of life for those with chronic ailments, including gluten-free options, and products free from ingredients that caused migraines, skin disorders, and intestinal problems. See the full article in April’s Food in Canada.

The North American Meat Association (NAMA) gave its 2014 Supplier of the Year Award to Reiser. The award was accepted on behalf of the company by president Roger Reiser at a ceremony held during the association's annual meeting on March 21.

Bay Meats Beef Jerky at YYZ If you’re flying anywhere out of Pearson, be sure to look for Bay Meats beef jerky at various vendors throughout the airport. Bay Meats made the connection at the CRFA Show, then received a phone call for product following. Flavours currently include mild, hot, maple and teriyaki but more are in development. Also, Bay Meats is has expanded its contract to supply Shopper’s Drug Mart to 45 locations across northern Ontario.

AU B ΠU F B EE F JE R K Y

MILD

ÉPICÉ LÉGÈREMENT

Flavour profiles: Mild - A true beef taste.

Hot - With a little kick of cayenne to make you sweat (and smile!).

Maple - Made with maple syrup from St. Joseph's Island (near Sault Ste Marie), this is a true Northern Ontario product.

Teriyaki - A top seller, this has a taste of the Orient with ginger and garlic.

Seed to Sausage Named Top Ten Innovator In May’s issue of Food in Canada, Seed to Sausage was named a Top Ten Innovator for 2014 for producing products while looking at the whole chain of traceability (hence the name). Future plans include a lab to perform testing and to better understand what is happening to the food they make, and how flavours are affected.

Seed to Sausage Corporation was launched in 2011, and is located in Sharbot Lake, Ont. In 2013, they opened a new retail location in Ottawa, where they sell all of their regular products, plus steaks and artisanal cheeses.

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www.oimp.ca

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- OIMP TechTalk-

TRACEABILITY BEYOND COMPLIANCE

Opportunities for Profitability

Governments have the ultimate responsibility to safeguard the public interest and to take action when things go wrong in times of crisis. Those relating to food traceability aim to minimize food safety risks, and ensure that product origins can be verified.

By Daphne Nuys-Hall OIMP Technical Director Traceability is an important and timely subject for the food processing industry. With both the US and Canadian governments introducing their inspection modernization initiatives which will include mandatory traceability for food products, the globalization of the food supply, and in recent years greater focus on food safety incidents, the requirement for robust traceability systems has never been more apparent.

This article will highlight some of the pressures, challenges and potential opportunities that affect the meat industry, particularly the small- to medium-sized processors, with the implementation of a traceability system.

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Consumers are at the end of a long line of stops food makes before reaching their plate. Being able to trace this food back to its origins can be crucial to government and industry during a food-related recall or outbreak, but consumers may also want to know whether what they are about to consume is organic, local, kosher, halal, etc. So while food companies might benefit from traceability, and government may demand it, food traceability is about building relationships with consumers and giving them what they really want – the ability to trust what they are eating.

Retailers like Loblaws and Wal-Mart, and larger manufacturers such as Maple Leaf, now require a company to adopt Global Food Safety Initiative (GFSI) certification before they will consider them as a supplier. GFSI requires that suppliers develop and maintain acceptable traceability standards that trace one step forward and one step back, as well as keep records of lots/batches of all products and packaging materials used in the production process.

Food traceability is an issue of concern globally and a number of countries and regions have adopted regulations requiring traceability for some or all food products. This has a significant impact on Canadian companies looking to export their products. Success in global food markets requires Canadian exporters to demonstrate that Canadian traceability standards match or exceed those in other countries.

Recent high profile food safety incidents raise consumer awareness of food safety issues.

Food safety incidents cost companies not only significant dollars in recall expenses and disposed product, but also impacts brand integrity, future sales and consumer confidence.

Implementation of a full traceability system will assist in the rapid identification and removal of potentially unsafe products from the market place, thereby reducing consumer exposure and impact.

The incidences of BSE and Avian Influenza were major factors in the decline of consumer confidence in food producers and regulatory agencies. The adoption of traceability, along with regular testing of animals, enables authorities to quickly identify the sources of potential animal or human health hazards, limiting the chances of a wider spread of diseases.

www.oimp.ca

Being able to participate in the global food supply means ensuring that every participant meets the expectations of the others.

Therefore, Canadian companies must be able to demonstrate that their traceability systems are comparable to those countries they wish to sell to. As well, with the increased use of imported ingredients in the manufacture of further processed meat products such as spices, seasonings and casings, it is equally important to ensure that each participant in the supply chain has a robust traceability system in the event of a food safety incident.

Food Traceability can be divided into 3 blocks: 1. Backward Traceability: corresponds with knowing the source for every product or component.

2. Process Traceability: corresponds with knowing the detailed composition of every prepared product.

3. Forward Traceability: focuses on knowing who the clients are that received the product.

The first and third blocks of traceability are usually included in a plant’s recall plan, as mandated by regulation or third party contract requirements, and are one step forward and one step backward. Plants use their purchase receipts and receiving records to keep track of what comes in and they use sales receipts and distribution records to account for what goes out. These systems are essentially manual, rely on paper records and spreadsheets, are low-cost and relatively simple, but leave many gaps throughout the process.

So what about the stuff that happens in between receiving and shipping? Process Traceability is probably the most overlooked aspect of traceability most likely because it is the most complex.

Meat processing is unique in comparison with other manufacturing sectors, as it is a disassembly process. That is, rather than assembling inputs into a final product as is done in most manufacturing processes, an animal entering a processing plant is broken down into many parts or cuts and these parts are then re-assembled with the same or similar cuts from other animals, and then typically placed in a box for shipment. There are many challenges of data management throughout the process due to this complexity.

Traceability cannot impede a company’s competitiveness; traceability costs must be effectual yet affordable, and the value to industry must outweigh the cost. For many smaller firms the financial incentives are not large enough to induce them to invest in a costly electronic traceability system.

Costs would include: • initial expense of buying the technology (hardware and software) • potential impacts on production efficiency • the need to train staff to operate and maintain it

www.ontariomeatandpoultry.ca

Despite the financial challenges, there are many opportunities that can be realized with a traceability system. External benefits or opportunities include: • Consumer Confidence: If consumers feel confident that systems are in place that demonstrate that the products they are buying are either what they say they are (for example organic) or from where they are said to be from (local) they will be more likely to purchase that product. The ability of a company to respond quickly and effectively during a food safety incident will also help restore or maintain consumer confidence.

• Opening Domestic and International Markets: Implementing full-system traceability will allow operators access to markets such as the US and EU who have specific requirements for traceability to be in place. For the domestic market, access to those retailers that require traceability through certification programs like GFSI. • Faster Recall Capabilities: The ability to quickly identify potentially affected products will enable faster removal from the market, therefore minimizing the impact on consumers, as well as finances and reputation.

The benefits of implementing a traceability system are not exclusive to tracking products one step forward and one step back. Process traceability gives operators a window into various elements within their production process and captures meaningful data such as yields, giveaway, production throughput, and waste. These internal benefits include the ability to manage: • Product Costing: Knowing the true cost of making your products will allow you to determine what products make money and those that don’t.

• Inventory Control: Knowing what you make and what you sell allows for better management of your inventory • Costs/Wastes/Productivity: Understanding and critically evaluating this data can help you optimize your production efficiencies and increase productivity and throughout while reducing costs.

Over the past few years, automated full-system traceability has become a virtual necessity to reduce industry, regulatory and customer pressures. However, with this necessity also comes opportunity to add value to not only your process but to your business.

There are many resources available to assist with the implementation of a traceability system including OMAF’s Food Safety and Traceability Branch, OIMP’s Associate Members, and, as always, OIMP. Visit us at www.oimp.ca to access our many resources and tools to get you on your way.

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 -

VULNERABLE, NEW AND YOUNG WORKERS Be Ready for the MOL Blitz Every day in Ontario, nearly 50 young workers under age 25 are injured or killed on the job. Both young and new workers are four times more likely to be injured during their first month of employment than at any other time. It is no surprise therefore, that the first MOL blitz for 2014, running now to the end of August, focuses on Vulnerable, New and Young Workers. Summer is a peak hiring period for these workers, and any worker is three times more likely to be injured during the first month.

Inspectors may also check workplace compliance involving: • training and orientation • consistent, ongoing supervision • ensuring workers have appropriate personal protective equipment (PPE) • policies and procedures regarding violence and harassment • a working Internal Responsibility System (IRS)

This blitz is just the first in a series that will take place in 2014/15. For a full list of inspection initiatives involving Ontario's manufacturing and services sectors, go the Ministry of Labour website (www.labour. gov.on.ca).

Keeping vulnerable workers safe and productive "Although new, young and temporary workers share some characteristics - they are all vulnerable - approaches to minimize risk can vary," says WSPS consultant Ana Reyes. "Each group has unique challenges that have to be considered."

Expect retail outlets, restaurants, tourism, hospitality and recreational facilities, and manufacturing operations to be high on inspectors' lists, but all employers take note: inspectors will be checking on vulnerable worker safety in every workplace they visit, not just priority sectors.

Follow these steps to help keep vulnerable workers safe and healthy from start to end of their shift:

Targeting multiple age groups Young workers (14-24 years) are a prime concern for the ministry because statistics show they are at particular risk. However, other age groups are increasingly a concern.

New workers include young workers as well as those aged 25 and older that are new to a job, have been reassigned, or are returning after a leave or retirement. "New older workers are equally vulnerable as new young workers," says Vivien Wharton-Szatan, acting provincial coordinator of the ministry's Industrial Health and Safety Program. "We've seen an increase in lost-time claims in groupings of workers between the ages of 25-44 and 45-54." She attributes this in part to a growing proportion of older workers in the workforce.

What inspectors will be looking for Inspectors will focus less on what workers are doing and more on processes in place to protect them. For instance, says Wharton-Szatan, "We want to make sure they have adequate supervision and training."

This includes compliance with new health and safety awareness training requirements, which come into force on July 1.

Wharton-Szatan told WSPS Network News that inspectors will be checking to see if employers are aware of the requirements and taking steps to ensure workers have taken the awareness training or an equivalent. The training helps employers meet existing health and safety obligations, rather than imposing new obligations.

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1. Before hiring, assess risks related to jobs you're hiring for. Can you implement better controls?

2. Review and update orientation training to ensure new workers know how to work safely and productively.

3. Take generational and cultural differences into account. "The best way to communicate with and train workers differs from one group to another," says Reyes. "For instance, young workers are more comfortable with technology than older workers, and workers new to Canada may prefer training material in a language other than English." Understanding which methods and languages will be most effective with each group will help you communicate effectively.

4. Create a buddy system so that new hires have an experienced worker who can coach them and answer questions. This is particularly helpful for workers new to Canada. Adjusting to a new job may just be one step in adjusting to a new life.

5. Observe workers as they perform tasks. Coach, retrain, and offer positive reinforcement, especially when workers ask about safety.

6. Support your supervisors. Make sure they know the laws, regulations and hazards, and have the training and experience to help all workers follow safety procedures.

5110 Creekbank Road Mississauga, ON L4W 0A1 (905) 614-1400 (877) 494-9777 www.wsps.ca www.oimp.ca

The Meating Place October 24 - 26, 2014 White Oaks Resort and Spa, Niagara-on-the-Lake

YOU’RE INVITED!

Extend your stay and bring your friends and family to enjoy a visit to Ontario’s wine country nestled along the shores of the Niagara River and Lake Ontario. Niagara-on-the-Lake exhibits unique charm and historic sites, including Fort George and Brock’s Monument; period-restored heritage homes, top-flight golf courses, as well as over 30 wineries and countless vineyards, many of which produce world-class ice wine.

Enjoy the Old Town shopping district, which boasts of a number of quaint shops, boutiques and restaurants, as well as public and private art galleries, the centuries-old Court House, museums, and of course, the renowned Shaw Festival Theatre.

YOUR PROGRAM AT A GLANCE FRIDAY DAY Packaging Technology: Enhance Shelf Life, Food Safety & Marketability (Brampton) FRIDAY NIGHT Check-In First Timer and New Member Reception Social Event Wine Tasting SATURDAY AM Speaker Program

SATURDAY PM TableTALK 2014 Ontario’s Finest Butcher Competition Dave Tiller People’s Choice Competition Raffle Table SATURDAY NIGHT Reception Dinner and Awards Banquet Silent Auction and DJ & Dancing

SUNDAY MORNING Motivational Speaker & Adjourn SUNDAY AFTERNOON Wine Tour (book in advance) The complete Meating Place 2014 program and registration forms will be online shortly. Watch your email for notification.

Many thanks to our Meating Place sponsors, for without your generosity we would be unable to put on such an event.

Only one sponsorship option left at time of publication. Please contact Janet asap at info@oimp.ca if you’d like details.

For more information on The Meating Place and/or any of the conference components, please visit oimp.ca, BLOCKtalk - Summer 2014 give us a call at the office at (519) 763-4558, or email info@oimp.ca.

www.ontariomeatandpoultry.ca

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Workshops take place in the OIMP office boardroom from 1:00-4:00pm on the dates indicated (dates and topics subject to change). You can also participate from the comfort of your own office via live webinar. Webinar participants and those that attend the workshops in person both have access to the recorded webinar for viewing at a later date. The cost is $75 for members and $150 for non-members.

June 25 - Traceability: An Opportunity for Profitability Traceability is an essential component of an operation’s food safety system as well as a regulatory requirement. Traceability helps businesses track products when things go wrong; however, a good traceability system offers a chance to take a deeper look at one’s business and find potential opportunities. Take advantage of this exclusive opportunity to learn from a leading industry expert on what these opportunities are and how to take advantage of them.

July 16 - HR Fundamentals: Building Your Workforce Have you ever struggled with how to write a good job ad or how to interview a potential candidate? Do you know what your responsibilities are when hiring, training or terminating an employee? Don’t miss this opportunity to learn the fundamental elements in building and retaining a reliable workforce.

September 24 - Ingredients: Flavourful and Functional Ingredients such as spices, flavourings and breading can add that something special to your products to make them unique and appeal to your customers.

This workshop will highlight the many spices and flavourings available for operators but also processing aides and ingredients, including antimicrobials and anti-oxidants, that will enhance the flavour and help your product’s shelf life and safety. Come prepared with your questions as this workshop includes an interactive discussion with industry leaders in this field.

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October 24 - Packaging Technology: Enhance Shelf Life, Food Safety & Marketability New this year, as part of the 2014 Meating Place program, the OIMP will be holding its first ever Meat Innovation Academy.

This hands-on interactive Academy, hosted at the Multivac facility in Brampton, will give participants the opportunity to experience new global packaging technologies first hand. This unique event will demonstrate what advances have been made in packaging technologies, with a focus on those that extend shelf life, enhance product appearance and marketability.

November 12 - Allergen Control and Recall This workshop will outline the elements for an Allergen Control program to manage the use of ingredients identified as allergens in an establishment, prevent undeclared allergen ingredients in finished food products, and identify the presence of allergens through proper labelling. Participants will also learn the essential elements of a Recall Program as well as How to Perform a Mock Recall.

To register call (800) 263-3797 or email info@oimp.ca Workshops will be cancelled the Friday afternoon prior to the workshop date if our minimum number of 6 attendees have not registered. Please ensure you register well in advance to avoid possible cancellation of a workshop you would like to attend.

www.oimp.ca

CHOP SHOP

www.ontariomeatandpoultry.ca

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ABOUT THE WORKSHOP The workshop focuses on five key areas that are critical for those working in the food processing industry: 1. Food Safety Responsibilities 2. Food Safety Hazards 3. Controlling Hazards 4. Food Safety Management Systems 5. Management’s Responsibilities for Food Safety The workshop offers an interactive learning environment, is instructor led, and delivered in English.

Meets the training requirements within Ontario Meat Regulation 31/05 and is accredited with Toronto Public Health as meeting the requirements in City of Toronto Municipal Code Chapter 545, Licensing.

WORKERS AND SUPERVISORS 1.5 days for workers, and 2 days for supervisors.

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Presentation slides, workbook and examination are available in 10 languages: English, French, German, Italian, Polish, Portuguese, Punjabi, Simplied Chinese, Spanish and Traditional Chinese.

TESTING YOUR UNDERSTANDING The workshop prepares you for the Food Handler Training examination, taken immediately following the workshop. Upon successful completion, students will receive a Certicate of Completion issued through the University of Guelph, Ridgetown Campus.

WORKSHOP DATES October 1 - 2, 2014 - Guelph

TESTIMONIALS “Concise - Worth taking the time off work.”

“The instructor has in-depth knowledge of the program.”

“Covered the entire gamet of food safety with just the right level of information.”

“Real stories about people affected by lack of food safety.”

“Learning new areas of food safety.

It was a great course and I would recommend it.”

Helping You Put the Pieces Together

HOW TO REGISTER To register for a Food Handler Training Workshop visit www.oimp.ca and download a registration form or call the OIMP office (519) 763-4558 to request one.

Ontario Independent Meat Processors Tel: (519) 763-4558 | Fax: (519) 763-4164 info@oimp.ca | www.oimp.ca

www.oimp.ca

Notice of Alliance Restructuring OIMP is one of the founding members of the Alliance of Ontario Food Processors (AOFP), which was formed in 2003 to address issues and concerns that are common to all food and beverage processors in the province. The AOFP Board recently approved a proposed new model which is expected to be ratified at the AOFP AGM on June 25, 2014.

This includes changing the name of the organization to Food and

Beverage Ontario. Under the new model, the membership category of Associations will be deleted; therefore OIMP members will no longer automatically be a member of AOFP nor be entitled to nominate a representative to their Board. AOFP plans to begin a Membership recruitment of individual companies as early as July. An ‘Industry Advisory Council’ will be formed that will invite representation from the association's to meet regularly with AOFP to discuss emerging issues and to delineate sector issues from broad industry issues.

FOOD WORKS PROGRAM PROVIDES FREE TRAINING FOR YOUTH A new program to be launched at Conestoga this summer will provide rural youth with tuition-free training to help them launch careers in Ontario’s food and beverage industry.

Food Works - A Career Laddering Program is open to youth between 15 and 29 years of age from Perth and Huron counties, and the rural areas of Waterloo Region. It includes academic upgrading, career-specific skills training, and a four-month industry placement. Participants who successfully complete the full program will also receive a stipend of $500.

According to Kim Moore, manager of Workforce Access Programs and the Conestoga Career Centre in Stratford, the program will not only support young people hoping to launch successful careers, but will also address a growing industry need for qualified workers.

Bus transportation from Conestoga’s Stratford campus to the college’s skills training facilities in Cambridge and Waterloo will be provided.

Applications are now open, and preparation classes for the program will begin in July, 2014. If you know of any students who may benefit from the program or if you are an employer in Huron and Perth counties or the rural areas of Waterloo Region and are interested in offering a job placement please contact the Conestoga Career Centre at (519) 2715700 x 7243 or stratfordcareercentre@conestogac.on.ca.

850 Fountain Street South Cambridge ON N3H 0A8 (519) 748-5220 x 2499 ifpt@conestogac.on.ca www.ifpt.ca

“We know that many of our young people leave their rural communities believing that there aren’t a lot of employment opportunities,” said Moore. “At the same time, food and beverage industry operations across the region have a critical need for skilled workers. This program will provide participants with the skills that will enable them to attain employment in their home communities.”

The program will be delivered through the Conestoga Career Centre and the Craig Richardson Institute of Food Processing Technology, with additional training provided through Conestoga’s culinary education facilities at the Waterloo campus. Participants will develop their skills in such areas as food safety, food processing and manufacturing, knife handling and meat cutting. All participants will receive support from a Career Work Coach to help ensure their success through the program and will have the opportunity to gain hands-on experience through an industry work placement.

www.ontariomeatandpoultry.ca

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AMI Business Score Card Helps Farmers and Processors Improve their Business Ontario processors have a new tool to measure current business performance and help build an action plan for greater success. The Agricultural Management Institute's (AMI) Business Score Card (scorecard.takeanewapproach.ca), is an online business assessment tool developed with a specific processor stream to help them to: • Identify business management strengths, weaknesses and gaps • Develop action plans to improve business management performance • Provide clear direction towards resources that can help their business "The Business Score Card will deliver great benefits for Ontario processors," says Ryan Koeslag, AMI executive director. "It will help them gain a greater understanding of their business strengths and weaknesses; help assess current systems, knowledge and skills; and prioritize areas for improvement."

Participants are required to answer a short series of questions on 10 different business management focus areas. These focus areas include: strategy/leadership, customers/markets, production, suppliers, finances, information systems, people, risks, responsibilities and succession planning.

In addition, the tool prompts users to create an action plan for each business area to help them address any management gaps that have been identified. It takes about 30 minutes to complete the assessment.

When completed, participants instantly receive a report detailing the assessment results, priority rankings, action plans and recommended resources based on the identified priorities and opportunities for improvement.

"We believe it can have a bottom line impact. It will help food, beverage, and agri-product processors achieve better efficiency and profitability," adds Koeslag.

The launch of the Business Score Card is part of AMI's work to support the unique business management needs of Ontario's agri-food and agri-product producers and processors. There are human resources and business succession toolkits available as well as a growing number of processor-specific resources and tools online. Funding for industryled learning and networking events is now available online as well.

Agricultural Management Institute 120 Research Lane, Suite 200 Guelph, ON N1G 0B4 Tel: (519) 822-6618 Fax: (519) 821-7361 ami@takeanewapproach.ca www.takeanewapproach.ca www.facebook.com/AMIOntario @AgManagement

The Agricultural Management Institute is funded by Growing Forward 2, a federal-provincial-territorial initiative.

Names in the News Maple Leaf Foods donates 4 million hotdogs

CMC Welcomes New President

In recognition of the Victoria Day long weekend, Maple Leaf Foods donated more than four million hotdogs to food banks across the country. Maple Leaf made the donation of wieners and smoked sausages to food banks in Ontario, Alberta, Saskatchewan, Manitoba, British Columbia, Quebec and New Brunswick.

During the Canadian Meat Council's 94th Annual Conference in Toronto, Henry Mizrahi was elected as President and Chair of the Board for 2014-2015. The CMC has been representing Canada's federally inspected meat processing industry since 1919.

"Protein is by far the most needed item by food banks in Ontario," said Bill Laidlaw, Executive Director of the Ontario Association of Food Banks. "We are very appreciative of this generous donation made by Maple Leaf Foods and for their longstanding support of our organization. The amount of fresh protein is incredible and this donation is yet another example of their commitment to ensuring every Ontarian has enough to eat."

www.ontariomeatandpoultry.ca

Mr. Mizrahi is President of Lesters Foods of Laval, Quebec. Founded in 1931, Lesters is one of Canada's largest meat processing companies and the official supplier of hot dogs and Montreal smoked meat to the Montreal Alouettes, and official smoked meat supplier to the Montreal Canadiens.

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- Business Member Spotlight -

FINEST SAUSAGE & MEAT LTD.

By: Heather Nahatchewitz, Marketing and Communication Director (On Cover: Bo Gedja and Shannon Desborough, Partners, Finest Sausage & Meat Ltd.) It was a special treat for me personally when Victoria Street Market opened just five minutes from my home in Kitchener, as it made it super easy to stock up on awardwinning Finest Sausage and Meat products.

The newest outlet also hosts Caudle’s Catch and Full of Beans within the 5000 sq ft of retail space. The brainchild of partners Bo Gedja and Shannon Desborough, the Market nicely complements the other locations; a retail store as part of the plant on Trillium Drive, and counters at the St Jacobs and Kitchener Farmers’ Markets. Although a considerable size for a family operation today, it’s taken forty years of dedication and hard work to get there.

To create their delicious products they began using wood-burning smokehouses and Martin and Guenter took turns stoking the fires so that their products would finish with the high quality and flavours that clients have become used to. Although now an automated process, Finest still uses wood smoke for all products and will never use liquid smoke - an easy shortcut some may take but with too great an impact on flavour for Finest to even consider.

When many of us would have retired already, especially following such a physical career, Guenter still comes in to the plant every day to

check on things - processes, products, invoices, and sales. Martin passed away several years ago, but it is clear that the respect for Guenter today is the same as what was felt for Martin when he was there.

Bo and Shannon now run the day to day operations and sales, but credit much of their success to the hardworking staff that often agree to work overtime, even on short notice.

Staff and management alike do what needs to be done whether it’s a Friday night or a Sunday morning. And as distribution grows across the province, the volume of product must

In 1974, two industrious immigrants named Guenter Lotzmann and Martin Gedja had a vision of opening a meat processing plant together. With Guenter’s skill as a master butcher and Martin’s charm and ability to sell product and drive business, the two friends felt they had a winning formula for a successful business. A year later, they received the green light from the bank to realize their dream and soon purchased the property at 268 Trillium Drive in Kitchener to build their factory.

Finest Sausage and Meat was born.

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www.oimp.ca

“Membership with the OIMP is important because it’s great support for our business. If we have a question, we can get an answer right away, and not waste our time searching online or calling 1-800 numbers. Plus they give us a voice to affect positive change.” increase to meet the demand. A far cry from the original business model of ‘make enough to pay the bills’.

changes but over time you can see the payoff for hard work and that gives us a sense of accomplishment. It makes it worthwhile.”

Saturday mornings, you can find Shannon behind the counter at the Kitchener market.

The day starts at 3am, first heading to the plant for product then to the stand to set-up.

“People start arriving at 5am. The market isn’t even open yet. But I’m here, they’re here, so I take care of them.”

When asked what their most popular product is, Shannon responded without hesitation, “Bacon. People tell us they will only eat our bacon,” adding, “You may find cheaper bacon, but you won’t find better. We only use the highest quality bellies.” Also very popular are the European specialities like head cheese, and dry-cured and fermented products.

Bo spends much of his time at the Victoria Street Market, ensuring everything is running smoothly; the partners balancing each other nicely - focusing their energy where it needs to be at that particular point in time, whether the store, plant, or market(s).

Long days and late nights, but they are passionate about what they do at Finest.

“My favourite thing is to look back over the year and see what we’ve accomplished,” says Spalla Didon’t San Secondo Shannon.

“You always see the day-to-day www.ontariomeatandpoultry.ca

What’s his personal favourite? No surprise here...it’s bacon. “I have it every day, on everything,” he laughs. “I even made bacon vodka for a Fall Harvest event at a local fine dining establishment. Great in Caesars!”

(In case you’re wondering, yes, I have the recipe. And yes, I take bribes. But it only works with Finest Sausage & Meat bacon. Both for the vodka and for the bribe.)

So although I’m moving soon, I am still within five minutes of the Victoria Street Market, and while the location on Trillium has an undeniable charm, the Victoria Street location is a must for anyone looking to purchase traditional recipes in a comfortable yet contemporary setting. Whichever location you choose however, I can say from firsthand experience, Finest is just that, Finest.

268 Trillium Drive Kitchener ON N2E 1X2 (519) 748-9003 finestsausageandmeat.com victoriastreetmarket.ca facebook.com/FinestSausageAndMeat @FinestSausage BLOCKtalk - Summer 2014

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- Associate Member Spotlight -

Group photo left to right: Richard Kirkness, President; Judith Kirkness, VP Sales; Roger Kirkness, Account Executive; Al Tuplin, IT Support; Quinn Boersma, Summer Student; Michelle Stamper, Office Manager; Victor Boersma, Project Manager

PROVIDING END TO END TRACEABILITY AND MORE By: Heather Nahatchewitz, Marketing and Communications Director We often don't think of corporations as family-owned and operated, but after sitting down with Judith Kirkness of Minotaur Software Ltd. it was soon apparent this very much is a 'family' business. Established in 1985, by husband Richard Kirkness, President, Minotaur employs 12, with Judith as VP of Sales and son Roger, Account Executive, rounding out the mix.

Minotaur is no mom and pop operation however, serving clients across North America, plus a new client in Azerbaijan (which borders Armenia and the Caspian Sea - yes, I had to check!). The bulk of business is done in Ontario however, with OIMP member clients including Halenda's, L'Orignal Packing Ltd., and World Meats. Meat and fish processors make up about 30% of Minotaur's customer base, with the rest in the food processing and chemical manufacturing industry segments.

When asked to describe the operation, Judith responded, "We offer complete business management software for small- to mid-sized companies, that includes accounting, purchasing, quality and inventory controls, handheld warehouse management, order entry and invoicing including electronic data exchange (EDI), all while maintaining endto-end traceability. Information is live and in real-time from plant to warehouse to office, and even on the road."

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All software is developed in-house by Minotaur programmers, and can be customized to meet the individual needs of each client. While developed in Windows, it can operate under a number of platforms. “We’re 'device agnostic', meaning the software can be used on various brands/models of hardware devices. Tailoring software to each client is made possible by sending a project manager to the plant to watch and record the processes, bringing the information back to the office, allowing Minotaur to adapt the software to people rather than always expecting people to adapt to the software.

"Businesses are going paperless, and this software not only eliminates recording information by hand, but allows our clients to see the trends in real-time," said Judith. "What's more, processors can be fined by their customers for errors. By using a scanning technology these mistakes can be reduced or even eliminated. It's more than traceability - it's about giving our customers an overall view of their businesses helping them decrease costs while increasing profitability ."

When asked about business philosophy, Judith spoke about hard work, honesty and doing what they say they're going to do. "We have a 93% success rate in getting systems up and running, versus the 50% industry average where half just give up and walk away. www.oimp.ca

- Associate Member Spotlight -

"Supporting OIMP is important because they are an organization supporting the meat industry; one of our key target markets.

And as a family business, the people we meet within the OIMP do business the same way we do and share our values. We appreciate that."

For most of our clients Minotaur is the first system they buy that brings together so much of their business information into one program. Often they were using multiple programs or paper systems to manage things before. We will tailor our approach and software until the customer has what they need and the information they want."

And personal philosophy? "The world is full of opportunities to learn. It's important to embrace continuous learning and continue to adapt to changes."

The admirable values embraced by the people at Minotaur Software, together with their brilliant products and excellent service are sure to keep this company on track for their long-term goal of expansion while continuing to provide 'reliable software solutions since 1985', and we at OIMP wish them only success along the way.

What's it like to work at Minotaur?

Minotaur’s culture centres around shared values in honesty, technical competence and fair ethics. We believe that every member of our team should treat customers ethically and possess technical competence when it comes to solving problems for customers. We’re a family-owned business which has led us to give employees flexible hours in order to accommodate family activities.

The culture could most simply be described as results-oriented, in that everyone is aware of their value to the company and their responsibility and the work is done without too much fluff getting in the way.

Minotaur Software Ltd. 18 Automatic Rd., Unit 29 Brampton ON L6S 5N5 (905) 458-7575 minotaursoftware.com @MinotaurERP www.ontariomeatandpoultry.ca

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- Affiliate Member Spotlight -

TEMPT THEM WITH

TURKEY

TFO Grows the Turkey Sales Category with an Impactful Integrated Marketing Campaign Have you spotted the eye-catching billboards along well-travelled routes? They showcase juicy burgers, kebabs or tacos and tempt you to 'Try it with Turkey'? The last time you picked up a double-double at Tim Horton’s did you try the new Turkey Sausage Breakfast Sandwich? Did you catch the national media coverage that showcased Turkey Wings, Turkey Poutine and Beer Battered Turkey recipes just in time for Super Bowl Sunday snack planning? Any Toronto Maple Leaf fans notice the Air Canada Centre rink board with the Ontario Turkey logo? These impactful messages are the direct result of the ongoing investment Turkey Farmers of Ontario (TFO) has made in a generic marketing campaign designed to keep turkey top of mind with consumers all year round.

Continuing the momentum, at the end of May a fresh, new website design for Ontario Turkey at makesitsuper.ca has been launched.

Eye-catching and easy-to-navigate, the website will promote cooking with turkey 22

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with mouth-watering visuals, tried and true tips and nutritional information vetted by a Registered Dietitian.

Beginning May 26 and running for four weeks, 30 second ads encouraging consumers to try turkey on the grill is running on four key London radio stations; Virgin 97.5 FM, Newstalk 1290, BX93 and Funny 1410 AM. Complementing the on-air spots will be online banner ads on each station’s website, recipe booklet giveaways with the stations’ summer event patrols, and social media conversations and unscripted DJ chatter about turkey.

The summer will also bring retail programs that will grow fresh Ontario Turkey category sales, push brand awareness at point-ofpurchase and in media and ultimately increase purchase and consumption. Customers will be encouraged to choose turkey in place of other proteins with strong messaging highlighting its versatility and exceptional nutrition profile as reasons to make the switch.

In-store product demonstrations and recipe inspiration at leading grocery retailers will promote a summer grilling theme. A new partnership with Maple Leafs Sports and Entertainment (MLSE) and the Toronto Maple Leafs and the Toronto Football Club (TFC) will be leveraged in upcoming promotions.

Beginning June 20 at select Loblaws banners, point-of-sale materials that feature the TFC and a contest to win the Ultimate TFC Fan Experience will heighten awareness and drive in-store excitement both for the retailer and consumer. Additionally, 40,000 fresh, summerthemed recipe booklets will be printed and distributed at the demos and at other events.

With more than a dozen new warm weather recipes developed and professionally photographed and the PR teams ongoing media outreach we anticipate more editorial coverage in print and online. Ontario Turkey’s Home Economist and Spokesperson Emily Richards will continue to appear on Ontario TV programs cooking up tasty turkey recipes and educating and inspiring consumers with new meal ideas.

Active on the social media front – with a focus on Facebook, Twitter and Pinterest – Ontario Turkey will communicate key nutrition and versatility messaging by showcasing recipes and sharing turkey news items of interest. If you haven’t already, we encourage you to join our 7,200+ Facebook fans and close to 2,000 Twitter followers to keep up-to-date with Ontario Turkey’s consumer outreach. Tag us in your own company posts and Tweets and we will, if relevant to consumers, share your message with our followers.

www.oimp.ca

To find out more about marketing programs, or to inquire about point-of-sale materials and recipe booklets for your customers, please contact us at (519) 748-9636.

About Ontario Turkey: Turkey Farmers of Ontario is located in Kitchener, Ontario and represents turkey farmers across the province. The producerrun, producer-funded organization has been achieving success in the turkey industry for 49 years, and continues to ensure humane treatment and care of turkeys while providing safe, high quality food to consumers.

Ontario Turkey / Turkey Farmers of Ontario 1120 - 100 Conestoga College Blvd., Kitchener ON N2P 2N6 (519) 746-9636 makesitsuper.ca | turkeyfarmers.on.ca | facebook.com/OntarioTurkey | pinterest.com/OntarioTurkey | @OntarioTurkey

SWEET SESAME ASIAN SLAW WITH TURKEY Cabbage salads are perfect for entertaining because they can be prepared ahead of time. Next time, prepare double to enjoy for lunch all week long. Hearty salads like this will stay crunchy even when dressed.

Makes 6 servings Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes Ingredients Dressing: 2 tbsp (30 mL) tahini paste 1/3 cup (75 mL) rice wine vinegar 2 tbsp (30 mL) water 2 tbsp (30 mL) sugar 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) canola oil 2 tsp (10 mL) sesame oil 1 tbsp (15 mL) minced ginger 1 clove garlic, minced 1 tsp (5 mL) sriracha hot sauce (optional) www.ontariomeatandpoultry.ca

Salad: 1 head nappa cabbage, shredded 1 cup (250 mL) finely shredded purple cabbage 2 carrots, shredded 1 1/2 cups (375 mL) snow peas, thinly sliced 1/2 red pepper, thinly sliced 1/2 red onion, thinly sliced 1/4 cup (60 mL) chopped fresh cilantro 3 cups (750 mL) shredded turkey 1/4 cup (60 mL) chopped unsalted peanuts

Directions Sesame Dressing: Whisk the tahini paste with the rice wine vinegar and water until smooth. Add sugar, soy sauce, canola oil, sesame oil, ginger, garlic and hot sauce (if using); whisk until blended.

Salad: Toss the nappa cabbage, purple cabbage, carrot, snow peas, red pepper, red onion and cilantro with the dressing. Stir in turkey and peanuts.

For an added crunch top this salad with pieces of crispy noodles or toasted cashews.

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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 2014

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.

FUNDING PROGRAMS for Ontario Processors PLEASE NOTE: A provincial general election has been called for June 12, 2014. During an election period, the ministry enters into a caretaker role which means that applications for current funding programs, such as Growing Forward 2, will continue to be accepted by the ministry.

However, the program advisory panel will not meet, review or make any recommendations during this period and no decisions will be made until after the election period has ended.

Growing Forward 2 - Project Implementation Cost-share opportunities for Project Implementation are available to eligible processors and new processing businesses. Processors can access 35% cost-share towards projects, and 50% cost-share towards innovative projects. Applicants are encouraged to include a strong rationale and a well-developed plan. Project selection will be based on evaluation criteria.

The next Implementation Application Intake for producers and processors will open on August 4, 2014. Please note that the Capacity stream is still open. For more information contact OMAF at ag.info. omafra@ontario.ca or 1-877-424-1300.

Rural Economic Development (RED) Program 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. For more information email red@ontario.ca.

Individual businesses can receive up to 15% of total eligible expenditures to a maximum grant of $1.5 million. Also, up to 35% of total project costs may come from other public sector funding sources.

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.

Youth Employment Fund Youth who are unskilled and under the age of 29 often have difficulty finding a job. The government now offers a wage subsidy to employers who can commit to hiring and training these youth.

Amount: Up to $6,800 to offset training and wage costs linked with a job placement plus an additional $1000 for training per new hire.

Employer Eligibility: No limitations on industry sector; must offer meaningful on-the-job training for youth; mandatory work site visit to verify work site legitimacy.

Youth Eligibility: Between 15 and 29 years old; unemployed; not enrolled in full-time school; resident of Ontario; no limit on the number of applications per company. Cannot be a co-op or summer student returning to school.

Timeline: 4-6 month placement commitment.

To learn more or to discuss opportunities, apply online to Employment Ontario's Employment Service to work with a service provider on matching you with a suitable youth. For more information visit www. nohfc.ca/en/programs.

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% 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.

www.ontariomeatandpoultry.ca

Call us and ďŹ nd 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

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TRAIN

Need more sales?

up your team!

Step Two: Turn to the next person you pass by, in your store, in your office, on the phone, wherever. Ask them a simple question that relates to the idea. Like this; “Hey, have you ever been given a special offer just because you were their customer in past?” If you’re speaking to a past customer try this more direct question, “What kind of special offers would you like?”

Step Three: Repeat. That’s right; just talk about the idea for a few seconds with two more folks.

The simple act of using what comes across your radar as a reason for exploring your business, and the improvements you could make, develops you professionally. And, just in case you didn’t catch this blinding flash of the obvious, this method is free.

Want another example? Here goes. Let’s say you’ve overheard someone say, “Our team needs to improve customer service.” Again, you don’t have time to dig into a deep conversation so keep it moving along.

First, Step One: Acknowledge it’s on your radar.

In just 90 minutes per month! sherri@thebizbookclub.com

Developing Your Leadership Skills By: Sherri Griffin, Chief Conversationalist In business, it happens. Even with the best intentions and most well thought out plans, it happens. We get busy. Crazy busy.

In a world that often doesn’t let us step off the treadmill, how do we find the time to develop our leadership skills? I come from the school of thought that more willpower won’t make a difference, and I regularly see examples of well-intentioned business owners like myself who simply get distracted by the many leadership tasks required on a dayto-day basis.

But there is a way. There’s a way that I’ve personally used for nearly two decades and I share it with you now in hopes that you too will benefit from this simple method. When something crosses your radar that inspires you to think ‘I could do that’ or ‘we need to do that’ or even ‘how could we use this’, share it with the next three people you talk to.

It’s that easy. Let me give you an example: Step One: You’ve just seen an article with a headline that says ‘Improve Sales: Create Special Offers for Past Customers’. You find yourself without time to read the entire article but you’re smart and the concept seems straightforward enough. Just by seeing it, this idea is now on your radar.

Acknowledging this is half the battle to improving your business.

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Step Two: Turn to the next person you pass by and ask them a simple question that relates to the idea. It doesn’t have to be fancy, the more direct the better, like, “What do you think of our customer service?”

Step Three: Repeat. If you speak about the idea that’s on your radar just three times in one day, you’ll find that actions start to take form.

Those actions inevitably are the most natural way to improve your business, and let’s agree if you’re improving your business, you’re developing professionally.

Leaders that pick up this one habit have by far seen the fewest problems and found ways to maximize profits they never otherwise would have seen. Try it for yourself, and let me know what happens!

Here’s to your success!

Sherri Griffin The Business Book Club Training Company sherri@thebizbookclub.com thebizbookclub.com

Summer Reading List Here’s a few of the best books I’ve read so far in 2014. I hope you’ll pick up a couple for yourselves.

1. David and Goliath: Underdogs, Misfits, and the Art of Battling Giants, Malcolm Gladwell 2. The Advantage: Why Organizational Health Trumps Everything Else in Business, Patrick Lencioni 3. Leaders Eat Last: Why Some Teams Pull Together and Others Don’t, Simon Sinek 4. Lean In: Women, Work, and the Will to Lead, Sheryl Sandberg 5. The Freaks Shall Inherit the Earth: Entrepreneurship for Weirdos, Misfits, and World Dominators, Chris Brogan www.oimp.ca

Government Grants Support Canada’s World-Class Food Safety The global middle-class is expected to increase from 1.8 billion in 2009, to 3.2 billion in 2020, and nearly 5 billion by 2030, led by, not surprisingly, growth from developing nations. Canada’s food supply is already among the world’s safest and the Safe Food for Canadians Action Plan focuses on continuous improvement based on science, global trends, and best practices.

Assurance Systems Stream offers up to $1 million in funding through Agriculture and Agri-Food Canada under the federal Growing Forward 2 program, while Growing Forward 2 Ontario will kick in up to $350,000 for producers for capacity building and project implementation.

Canada’s Reputation for Quality and Safety behind Surging Growth

This stream focuses on the development of national assurances systems and standards that contribute to priorities such as food safety and security. Funding Details:

Canada’s attention to Food Safety isn’t just to appease its citizens; it’s to uphold a global reputation that will continue to bolster food export growth to countries like China where the Canadian flag stands for quality. “Western foods are of higher quality and higher standard than domestic food,” said a Chinese butcher interviewed for an article appearing in the Financial Post. “And Canada has a good reputation, for producing quality, safe products.” The Organization of Economic Cooperation and Development (OECD) has ranked 17 nations on the basis of food safety. Canada consistently ranks in the top five for food safety, as well as receiving an “Excellent” rating from the study.

Growing Forward 2 Canadian Government Grants for Food Safety and Traceability The federal and provincial governments are pitching in to incentivize additional investments in projects that will help maintain Canada’s standing as a world leader in traceability and food safety. AgriMarketing

AgriMarketing Assurance Systems Stream Canada Grant Funding Program

• Amount: Max contribution of $1,000,000 per project.

Min of 25% cost sharing; In-kind max of 10%.

• Timeline: From April 1, 2013 - September 2017.

Projects must be completed by March 31, 2018.

• Eligibility: With limitations. Administration costs, Salaries, Contracted Services, Travel costs and other project costs.

AgriMarketing Assurance Systems Stream: Eligible Projects Assurance Systems Stream projects should focus on the following areas: • Project Focus: Food Safety Systems: Industry-led development and completion of producer/enterprise manuals, training of auditors/trainers and the management system.

• Project Focus: Surveillance Systems: Industry-led activities and tools to support the development of a national disease surveillance system for all farmed animals and/or cultivated plants. Projects cannot duplicate the surveillance activities of the Canadian Food Inspection Agency or provincial/territorial governments.

• Project Focus: Market Attribute/Quality Standards: Industry-led development of market relevant attribute or product standards and of tools to assist in demonstration of adherence to such a standard.

• Project Focus: Traceability Systems: Industry-led development and implementation of a system that can track and trace a plant, animal or product to support product claims of market attributes or for the purposes of emergency management in the plant or animal sector.

Additional Funding Support for Food Traceability and Food Safety Initiatives from the Province Agriculture and agri-food businesses do not lack opportunity when searching for available funding. In addition to Growing Forward 2 Ontario funding for capacity building and project implementation, programs exist through Yves Landry Foundation for employee training, as well as numerous other popular programs including the Local Food Fund.

Alex Barlow Mentor Works Ltd. 151 Savage Drive, Unit 5B Cambridge ON N1T 1S6 (519) 731-2345 alex@mentorworks.ca mentorworks.ca

www.ontariomeatandpoultry.ca

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- Marketing Matters -

Pesto and Bocconcini

Turkey Meatballs

More Tools FOR MEMBERS

By Heather Nahatchewitz, Marketing and Communications Director

I will admit it. It’s great fun being responsible for recipe development. Working with the experts on concepts, the tasting, the photo shoot; doesn’t exactly feel like work to be honest! Although definitely a cool part of the job, the end-product is an important tool we use in the promotion of members and the marketing of Ontario meat and poultry. That, we take seriously.

We share images with media, not-for-profit associations, and our commodity partners, only asking they give credit to the website ontariomeatandpoultry.ca. Sending people to the website is critical as we have this fantastic search function allowing consumers to find you, our members. And that’s our primary goal!

Here’s the best part...as OIMP members you OWN these images. They are yours to use in the promotion of your own products, stores, and websites! We have well over a hundred professional recipe photos in our library and they are yours for the taking. Use them for posters, recipe books, your website, eNewsletters, whatever or wherever you want Recipes are incorporated into collections, with to draw your customers’ attention. thousands of copies printed for distribution at community events and consumer tradeshows So how do you get your hands on them? Hard like the One of a Kind Christmas Show. copy recipe booklets are always available for you to order, often free of charge. The electronic These photos are used as traffic generators for our Pinterest, Facebook, and Twitter accounts as well as in our quarterly consumer eNews, and on the website ontariomeatandpoultry.ca.

Nothing, repeat, NOTHING gets more likes, shares, pins, than a beautiful food shot.

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photo images and recipe word documents are all filed at the office. All you need to do is visit our website ontariomeatandpoultry.ca, decide which images you want, and ask us for them.

Yes, it’s just that easy!

"Nothing, repeat, NOTHING gets more likes, shares, pins, than a beautiful food shot."

Heather Nahatchewitz is the Marketing and Communications Director at OIMP. For more information contact Heather at (519) 7634558 Ext. 225 or heather@oimp.ca

www.oimp.ca

Veal Cutlet

Sliders

Wild Mushroom and

Lachsschinken Crostini

Roast Beef

Salad Rolls

Fig and Prosciutto

Grilled Flatbread

Want to go a step further? Check out this fun new site to post your own photos!

Antipasto

Salad

gastropost.nationalpost.com

SHARE YOUR DELICIOUS FOOD PHOTOS AND BE IN THE PAPER www.ontariomeatandpoultry.ca

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Advertiser INDEX AKR Consulting www.akrconsulting.com

pg. 25

Business Book Club, The www.thebizbookclub.com

pg. 26

Donnell Insurance Brokers Ltd. www.donnellins.com

pg. 7

Duropac pg. 16 www.duropac.com Handtmann Canada pg. 31 www.handtmann.ca M&M Enterprise (Canada) Inc. www.mmenterprisescanada.com

pg. 13

Mentor Works Ltd. www.mentorworks.ca

pg. 27

Pemberton & Associates Inc. www.pemcom.com

pg. 16

ARE YOU AN OIMP BUSINESS MEMBER... making award-worthy jerky and/or snack sticks,

open to having your peers evaluate your products,

and attending the 2014 Meating Place conference in October?

Reiser Ltd. pg. 24 www.reiser.com Spectrim Label & Equipment Inc. www.spectrimlabel.com

pg. 13

Siplast pg. 32 www.siplast.com The Meat Depot pg. 32 www.themeatdepot.ca VC999 Canada Ltd

pg. 2 & 7

www.vc999.com Yes Group pg. 32 www.yesgroup.ca

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Then you need to consider entering the Dave Tiller People’s Choice Competition to be held October 25, 2014, at The Meating Place in Niagara-on-the-Lake.

What’s in it for the winner you ask?

A big beautiful plaque, bragging rights, your peers’ admiration, and the ability to add ‘award-winning’ to your packaging!

Interested? Check out the rules online at oimp.ca, or call the office at (800) 263-3797.

www.oimp.ca

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YOUR PARTNER IN THE PROCESS...

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The Yes Group stocks a full line of meat processing supplies including aprons, gloves, knives, hooks, netting, thermometers, safety wear, and HACCP approved products.

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www.yesgroup.ca