Keeping Ontario’s Meat and Poultry Industry Informed Fall 2016
Vol. 22, Issue 3
$10.00
T he Village Grocer 20 A Destination for Quality Food
F arm & Food Care 22 An Important Industry Partner
ALSO INSIDE:
Saturday Morning Speakers Pg. 7
Electricity Rebates Pg. 16
Ontario’s Finest Butcher Pg. 26
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Index BLOCKtalk - Fall 2016
Vol. 22, Issue 3
14 25
Is Your Business Protected?
Ontario Veal Parmigiana
President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Member Achievements..................................................... 6 Saturday Morning Speakers.............................................. 7 Funding Programs for Ontario Processors........................ 8 2016 Supporter Program................................................... 9 How to Choose the Right Food Traceability System...... 10 Is Your Business Protected When you are Away?.......... 14 Plant Upgrades: Electricity Rebates up to 50%.............. 16 OMAFRA’s Risk Management Approach........................ 18 The Village Grocer: A Destination.................................... 20 Farm & Food Care: An Important Industry Partner......... 22 VFO seeks Ontario’s Best Veal Sandwich....................... 24 Ontario Veal Parmigiana.................................................. 25 Ontario’s Finest Butcher Competitors............................. 26 Tech Talk: Proactive Approach to the Control of Listeria.28 Safety First: Watch For It................................................. 30 CME SMART Green......................................................... 32 Tips When Utilizing a Consultant.................................... 34 OIMP Workshops & Webinars......................................... 37 Advertiser Index.............................................................. 38 www.ontariomeatandpoultry.ca
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‘The Real Dirt’ Digest Edition
BLOCKtalk - Fall 2016
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See you in Huntsville!
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n just over a month, OIMP members and industry partners will gather at the beautiful Deerhurst Resort in Huntsville for OIMP’s conference, The Meating Place 2016. We have put together an incredible line-up of speakers including Dr. Sylvain Charlebois and John Scott that you won’t want to miss. Over 30 companies are exhibiting in our TableTALK tradeshow (full list enclosed), highlighting their products and services. Full delegates even have a chance to win an iPad simply by stopping by displays for conversation. Don’t miss the sheer artistry when the Ontario’s Finest Butcher finalists go head-to-head competing for the prestigious title. Our Saturday night awards banquet is always a great opportunity to share a wonderful meal with colleagues and join in recognizing the companies and the individuals that have contributed to the success of the association and to the industry. A ton of resources go into planning this event so I encourage you to make the commitment to invest in your own professional development by attending. If you register before September 21 you can even save up to $70 per person! My wife Heidi and I look forward to seeing you there.
MEMBERSHIP Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. (800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 5
Business Retail Members - 48
Associate Members - 67
Retail Associate Members - 50
Business Members - 149
Total Members - 319
OIMP LIFETIME MEMBERS • Graham Dalziel (2015)
• Jim Vidoczy (2000)
• Tony Facciolo (2011)
• Nancy Ackert (1997)
• Pat Johnson (2005)
• Dr. Ron Usborne (1996)
• Gerry Houtzager (2003)
• Ron Deeth (1995)
• Leo Rocheleau (2001)
OIMP LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years.
Cory Van Groningen, President
Red Tape Challenge Silence Implies Consent!
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• Ontario Pork, Guelph (1980)
• Stemmler Meat & Cheese, Heidelberg (1988)
• Gord’s Abattoir, Leamington (1982)
• Chicken Farmers of Ontario, Burlington (1989)
• L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986)
• Jarvis Industries, Calgary (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham, (1989)
e continually hear “our industry is over regulated” and now we have the opportunity to document concerns. The Ontario government’s Red Tape Challenge, which was launched August 2 and will run until September 30, is their attempt to gather feedback on 171 specific Ontario regulations facing the food processing industry. This public consultation is seeking to identify the business regulations that need to be updated, improved, or eliminated, grouped in eight areas; Corporate and commercial law, Employment and labour, Environmental, Food marketing, Land use and planning, Occupational health and safety, Taxation and financial reporting, and Food oversight.
• Walnut Hill Farms, Gads Hill (1986)
• Schinkel’s Legacy, Chatham (2014)
• Springer’s Meats, Hamilton (2010)
On the Red Tape Challenge website, talks.ontario.ca/redtapechallenge, under each of the eight subject areas there are multiple regulations identified including direct links to the regulatory text. For example under Food Oversight there are 20 specific regulatory Acts or Regulations. This is where you can provide comments on Meat Regulation 31/05 under any of the 210 sections that define a provincially licensed meat plant operators responsibilities.
• Conestoga Meat Packers, Breslau (2013)
• VG Meats, Simcoe (2009)
OIMP is compiling comments on areas we have identified through our work in the field and welcome hearing from industry as well. We can all agree that combined regulatory burden across multiple Ministries has become overwhelming. The Red Tape Challenge is your opportunity to provide comments on specific areas that you feel are creating an unnecessary regulatory burden on your business while manufacturing safe meat products, protecting your workers and the environment. Laurie Nicol, Executive Director 4
BLOCKtalk - Fall 2016
• VG Meats, Simcoe (1987)
• Springer’s Meats, Hamilton (1989)
• Rothsay, Dundas (1988)
MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS
• In Memory of Dave Tiller (2012)
• Stemmler’s Meat & Cheese, Heidelberg (2008)
• Halenda’s Fine Foods, Oshawa (2011)
• Leo Rocheleau, Maidstone (2007)
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.
www.oimp.ca
Call for NOMINATIONS! Meat Industry Achievement (MIA) Award
Welcome to the Association
Business Members Chicken Little Eddie Giesbrecht 50639 Glencolin Line, Aylmer (519) 765-3295
Kung Fu Duck Jack Wang 18-6790 Davand Dr, Mississauga (416) 827-6368 Oakville Meats & Deli 10-467 Speers Rd, Oakville (905) 582-7644
Retail Associate Members Chris’ Country Cuts Chris Lyons Covent Garden Market 130 King St, London (519) 673-1539 chriscountrycuts.com
Muckleston & Brockwell Market Butchery Andrew Muckleston 127 Beechwood Ave, Ottawa (613) 745-2244 mucklestonandbrockwell.com
Cumbrae’s of Dundas Brandon Thurley 26 King St W, Dundas (905) 628-4332 cumbraes.com
Associate Members Brass Monkey Installations (BMI) Ltd. Brian Palmer P.O. Box 28085, Barrie (705) 722-5967 brassmonkeyinstallations.com
Food Safety Alliance Adam Brock 8-1020 Hargrieve Rd, London (519) 601-4444 thefsa.ca
Erb Transport Dale Bauman 290 Hamilton Rd, New Hamburg (905) 670-8490 erbgroup.com
StormFisher Environmental Ltd. Jeremy Goodfellow 1087 Green Valley Rd, London (519) 649-2464 stormfisher.com
www.ontariomeatandpoultry.ca
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. e at
en t
Aw y A ar chie d vem
M
M ea tI nd us tr
Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.
IA
Submit your nomination by September 30, 2016
min o N
Do you know an OIMP Business or Retail Associate Member company or individual that deserves recognition for their achievements in the meat and poultry industry? Now is the time to submit your nominations for the Meat Industry Achievement (MIA) award. Self-nominations are also welcome.
MIA
All nominations must be submitted to Laurie Nicol, Executive Director, no later than September 30, 2016.
Meat Industry Achievement
Award
Visit www.oimp.ca to download the nomination form or call 519-763-4558 for more information.
OIMP
ADMINISTRATION EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca
&
BOARD LISTING
DIRECTOR | Gerhard Metzger Metzger Meats, Hensall
TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca
DIRECTOR | Kevin Schinkel Schinkel's Legacy, Chatham
INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau d.boudreau@oimp.ca
DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg
MARKETING & COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca
BLOCKtalk is the official publication of the OIMP, distributed to over 2000 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.
MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca PRESIDENT | Cory Van Groningen VG Meats, Simcoe PAST PRESIDENT | Joe Abate Abate Packers, Arthur VICE PRESIDENT | Carol Goriup Florence Meats, Oakville SECRETARY/TREASURER | Christine Hobson Halenda's Fine Foods, Oshawa DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener
BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members. ADVERTISING DEADLINES 2016 Winter November 11 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for the correctness of the information.
DIRECTOR | Marc Oliver Sargent Farms, Milton
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MEMBER ACHIEVEMENTS
Bizerba - 150 years
Bizerba Canada Has Reason to Celebrate
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ontinuing to strive for excellence and to meet the growing needs of its customers; Bizerba Canada made the move to 6411 Edwards Blvd, Mississauga, Ontario . The new facility will increase Bizerba Canada’s capacities for customer service and support. It also brings about unique opportunities to expand its sales and leadership in the region.
The official ribbon-cutting ceremony coincided with Bizerba’s 150th anniversary. Showing his commitment to family values, his employees, and the company, Mr. Andreas Kraut, owner and Executive Board Chair Bizerba GmbH, shared in the celebrations with local management, staff, several close customers and suppliers as well as many local, provincial, and international officials. The day was filled with tours around the new offices, a German inspired lunch and several speeches. The event also marked the 30th anniversary of Ian Longley, Vice President Bizerba Canada. “When I started with the company we were a very small office. Since then we have grown tremendously and we are all proud to have this new facility to continue to deliver outstanding work for our clients and allow our team to keep growing.” Bizerba Canada has shown considerable growth in all areas of its business, including Retail Scales, Food Processing, WeighPrice-Labeling, Industrial Scales, Software and Labels which has demanded this expansion project.
(right to left): Michael Lauber, Deputy Consul General of the German Consulate City of Mississauga Councillor for Ward 6, Ron Starr; Ian Longley, Vice President Bizerba Canada; Andreas Kraut, Managing Partner and CEO; Robert Slykhuis, CEO North America; Susan Amring, CEcD, Ec.D.Director, Economic Development City of Mississauga
“We are honoured to celebrate Bizerba’s 150 anniversary here in Canada today and this expansion is a prime example of Bizerba’s continuous growth over the years. We are and will be dedicated to provide great products, extraordinary value and outstanding customer service,” Robert Slykhuis, CEO North America.
FOOD HANDLER TRAINING WORKSHOP November 8 - 9, 2016
CAN’T MAKE THE DATE? CALL US FOR SPECIAL GROUP ARRANGEMENTS.
Register Today
www.oimp.ca | (519) 763-4558
Food Handler Training
for the meat processing industr y
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www.oimp.ca
SATURDAY MORNING SPEAKERS
THE
MEATING PLACE 2016
Food Authenticity and the Bottom Line
Dr. Sylvain Charlebois, Professor, Faculties of Management and Agriculture, Dalhousie University
October 21 - 23 Deerhurst Resort, Huntsville Save Handshakes for Friends Mike McMorris, General Manager, BIO Food has a story and you have a story. Consumers trust in that narrative, but how do you validate that trust when your legitimacy is challenged. Full traceability from farm to fork is now more vital than ever. Mike will talk about what information is essential along the value chain. Connecting with Today's Consumers Sandra Jones, Client Services Officer, Foodland Ontario Encouraging consumers to choose Ontario foods first is what Foodland Ontario does best. Sandra will share some of Foodland Ontario’s market research to understand what motivates consumers to buy local. Seizing Opportunities in Today’s Retail Landscape John F. T. Scott, Retail Food Industry Analyst, JMScott Management Services Inc.
An award-winning researcher and teacher, Dr. Charlebois has authored more than 500 peer-reviewed and professional publications in his career. His current research interest lies in the broad area of food distribution, security and safety. Sylvain will speak to the issue of food authenticity and the economic impact it has on our industry for both processors and livestock producers, specifically around the issue of promoting local.
As former President and CEO of Canada’s largest retail grocery association, CFIG, John draws on 22 years experience in the food distribution and retail sector. Regarded for his passion, wit, and ability to connect with audiences stimulating intention, thought, and action. John will walk us through both macro trends and micro-market influences that affect how and where consumers shop, what they buy, and why.
Register to attend before the Early Bird Deadline of September 21, 2016, and save up to $70 per person.
BLOCKtalk - Fall 2016 www.ontariomeatandpoultry.ca Visit www.oimp.ca to download the registration form or contact the office at (519) 763-4558 for more information.
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Funding Programs for Ontario Processors Canada-Ontario Job Grant The Canada-Ontario Job Grant provides direct financial support for employers who wish to purchase training for their workforce. In this grant program, employers choose the individuals they would like to have trained, and the training that meets their workforce development needs. This program is intended to support employers in taking a greater role in workforce development. The cost of training is a shared investment between employers and the government. The training is intended for employed individuals acquiring new skills for their current job, or to prepare for another job with the same employer, and for unemployed individuals seeking a new job. The employer must have a job available at the end of the training for the individual being trained. For more information and how to apply search CanadaOntario Job Grant on the Ministry of Advanced Education and Skills Development website.
Southwestern Ontario Development Fund The Southwestern Ontario Development Fund gives money to businesses, municipalities and not-for-profit organizations for economic development in southwestern Ontario. The fund supports projects that: • create jobs • encourage innovation, collaboration and cluster development • attract private sector investment For more information or to apply visit the Southwestern Ontario Development Fund website.
GF2 Funding: Next Round Opens October 14 Growing Forward 2 (GF2) is a federal-provincial initiative that encourages innovation, competitiveness and market development in Canada’s agri-food and agri products sector. Whether you are starting out, or have been in business a long time, GF2 can help you reach your goals. In Ontario, Growing Forward 2 offers resources, tools and cost-share funding assistance to eligible producers, processors, organizations and collaborations to grow their profits, expand markets and manage shared risks. What are they looking for? • Good projects that align with one of the six areas of focus below • Well-written and well-documented projects • Required permits for the proposed project are in place • New projects that have yet to be started Areas of focus eligible for funding: • Environment and climate change adaptation • Animal and plant health • Market development • Labour productivity enhancement • Assurance systems; food safety, traceability, animal welfare • Business and leadership development Processors: Submit your application for Growing Forward 2 cost-share funding starting October 14 to November 3, 2016. Questions? Contact the consultants in OMAFRA’s Business Development Branch at 1-877-424-1300 or ag.info.omafra@ontario.ca.
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www.oimp.ca
2016
SUPPORTER PROGRAM Please join us in acknowledging and thanking OIMP’s corporate supporters:
AKR Consulting Canada Inc. | Farm Credit Canada Klever Equipped Inc. | Quality Engineered Solutions Reiser Canada Co. | Viscofan Canada Inc. BIO | Bizerba Canada | BSA Inc. | Duropac | MMIS Inc. Packaging Technologies | Pemberton & Associates Perflex Label Inc.
O n t a r i o I n d e p e n d e n t M e a t Pr o c e s s o r s BLOCKtalk - Fall 2016 w w w. o i m p. c a | w w w. o n t a r i o m e a t a n d p o u l t r y. c a | m e m b e r @ o i m p. c a | ( 5 1 9 ) 7 6 3 - 4 5 5 8
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How to Choose and Implement the Right Food Traceability System (Part 2 of 2) Wayne Slater, co-author, Food Traceability For Dummies
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n Part 1, we explored five key points in determining your company’s readiness to implement an electronic food traceability system. Here in Part 2, we look at which approach to traceability is right for your business and review several key points to determine which software best fits your company’s unique needs, along with hardware considerations.
iv. How many warehouses, and locations in each warehouse, do I want to manage? v. Do I have, or plan to have, supply-chain partners that require me to exchange data electronically (EDI) with them?
Choosing the Right Software Solution The most confusing decision you will need to make when implementing an electronic food traceability system is determining which software solution is right for you. Now this is an extremely personal decision you need to make as not every solution is right for you. Some basic high-level questions you should start with are:
ERP Systems for Large Processors If you are a large processor with multiple locations, but need centralized management; you may already be running an Enterprise Resources Planning (ERP) system. This is good, as some ERP systems offer add-ons that extend the ERP to the plant floor in food manufacturing for things such as production data and traceability data collection.
i. Does the vendor understand my business (protein, produce, dairy, etc.)? ii. Do I want to keep my existing accounting package or ERP system? iii. Do I want to just track my manufacturing data or also manage my inventory?
So, which is right for you? Some basic examples are:
One of the reasons you want a traceability system is not only for compliance, but you’d also like to improve some efficiencies to your production. A key point of differentiation in some systems comes down to how the ERP system needs the production data to be entered. If it requires ‘manual’ data entry with human operators, this may not produce the optimal ROI you may be hoping for as you will still need costly operators at each data
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• Dramatically reduce your inventory and cycle count times • Quickly scan 1D and 2D barcodes up to 50ft away • Accurately read poorly printed or damaged barcodes from any orientation • Gain real-time access to your inventory – what’s on hand, where it’s located and what is it worth when used in conjunction with Carlisle Symphony traceability software All these efficiencies at a price you won’t believe!
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© 2016 Honeywell International Inc.
www.oimp.ca
entry collection point to enter data, such as product information, weights, counts, etc.
ERP system found they were able to differ or totally avoid the added time and money required to move to an ERP system.
This can also create data integrity issues as people naturally make mistakes. A good question to ask your ERP vendor is, “Does the system directly integrate with hardware, such as scales, in order to automatically collect the weight from the scales with no manual intervention?” If the answer is no, you have another option. That is to source a dedicated plant floor production and traceability vendor and integrate the two systems. I call this ‘the hybrid approach’.
References This is important! Since this is such a significant business decision, don’t always rely on the vendor’s marketing. Find out who else they have sold to, and if they have customers about the same size as your company manufacturing similar products. Then ask for reference contacts and call them. Remember, just because the vendor says they have done it before, doesn’t mean they can do it right for your specific products or production processes.
The Hybrid Approach (Large Processors) This approach involves integrating your preferred ERP system or accounting package with a dedicated plant floor productivity and traceability system. This marriage of the two technologies provides, in my opinion, a best-of-breed option as it incorporates the software best suited to run the financial side of your business, with a software solution best suited to your manufacturing and traceability needs.
Choosing the Right Hardware The software is only as good as the data it is fed. So, when you are exploring your traceability solution options, there are some basic elements required to enable the accurate identification and capture of your production data into your system:
This solution is growing in popularity as it implements a fullfeature traceability solution at the plant level which traditionally costs much less than going the pure ERP only route. Some traceability solutions are designed specifically for food companies — some even specialize in specific markets, such as beef, poultry, and produce — and provide plant floor functionality unique to the food industry/specific market that simply isn’t present in many ERP systems. Included in these functionalities are date coding, lot tracking, serialized inventory, ear tag retirement, tracking both primary and secondary products (such as packaging and tare weights), and the ability to handle catch weights. If you currently have an ERP system and want to further enhance its value, this hybrid approach may be just for you. The Hybrid Approach (Small-Medium Sized Processors) The hybrid approach also works well for smaller food companies that are currently operating quite comfortably on accounting packages like QuickBooks® or Sage®. This traditionally means you have an automated financial system, but are doing manufacturing and some, or all of your inventory management manually. To truly automate your processes and start receiving all of the benefits associated with true automation, you will need to add a dedicated plant floor productivity and traceability system. Once integrated, these systems will work in tandem sharing information like orders, customers, suppliers, products, inventory and more. While the traceability system will be responsible for automating the capture of the data associated with the production of your products, your recipes, and inventory management, the union of a capable accounting package and a plant floor productivity and traceability system closes the data loop for food processors, providing a high-degree of automation and a rapid ROI. In many cases, growing companies that thought they would need to upgrade from an accounting package to an
i. Identification (labels, barcodes and tags) Food products need to be uniquely identified in order to be tracked. Typically, this identification is provided by either barcodes or radio-frequency identification (RFID) tags. Barcodes in the food industry are typically Universal Product Codes (UPC) assigned to their products from the GS1 Standards Council. The simplest barcodes store data in one-dimension (1D) and are currently the most common type of barcode because they’re easy to print and scan. More recently, two-dimensional (2D) barcodes, or QR codes, have begun to be used in many applications. Food processors are using these as a secondary barcode for tasks such as automated product tracking on in-motion conveyor systems, as well as trying to improve their branding so consumers can perform their own high-level traceability. ii. Label Printers These are a key identification tool for a couple of reasons. If you are receiving food items from a particular supplier that don’t already come labelled, you must generate your own barcode label that associates that item to a particular product, vendor, lot number, and date. Then, you must apply it to the item. This is where traceability begins. Second, these printers are required when labelling finished goods cartons and pallet labels for shipping. iii. Scanners and Mobile Computers Any labelled item will need to be tracked. How you track labelled items through a process is with barcode scanners or mobile computers equipped with barcode scanners. Note: be sure these devices are rated to work reliably in your harsh production environments. Look for International Protection Marking Ratings; IP65, IP67 and IP69 are highly recommended. iv. Network Infrastructure In order for your software to work, you need to move information to and from your data collection devices, printers, Continued on page 12
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Continued from page 11. – HOW
TO CHOOSE AND IMPLEMENT THE RIGHT FOOD TRACEABILITY SYSTEM
and to your software which usually resides on a server somewhere on your company’s network. The traditional wired or Ethernet network is just fine, but given their recent drop in prices and the flexibility they bring, wireless networks are now the defacto standard in plant communications. This is because they enable a device to be mobile and move anywhere it’s needed. Take a wireless scanner, you don’t need to bring the product to the scanner, you can conveniently take the scanner to the product and scan it where the product is reducing both time and labor. v. Server This is a powerful PC designed to reliably run your plant productivity and traceability software 24/7 on your network. Alternately, Web-based or Software as a Service (SAAS) traceability solutions are starting to emerge and offer some compelling pricing models. However, that model has some reliability challenges as it is highly dependent on the speed and availability of not only your internal network, but also the internet - which, in most cases, reliability is out of your control. So today, most processors still prefer the reliability of an in-house server to ensure optimal production uptime. As you can see, there is a lot to consider when starting the journey to research your first computerized traceability solution. However, the up-front prep work is worth the effort and will pay
off. By reviewing the above, you have a much better chance of finding the solution that’s just right for you. One that will not only meet your compliance needs, but will be the tool that will help streamline processes, manage costs, improve productivity, and be an enabler to your company’s long-term success. Wayne Slater, the co-author of Food Traceability for Dummies, has been helping organizations solve their businesses challenges through the application of technology solutions and business process analysis for more than 20 years. As the Director of Sales and Marketing at Carlisle Technology, Wayne is dedicated to helping food companies to meet their supply-chain and regulatory requirements, streamline productivity, and improve profitability.
Carlisle Technology 3312 Mainway Drive • Burlington, ON L7M 1A7 800-806-2000 • info@carlisletechnology.com www.carlisletechnology.com
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BLOCKtalk - Fall 2016
www.oimp.ca
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Brazil - Canada - Czech Republic - China - Costa Rica - Germany - Mexico - Russia - Serbia - Spain - Thailand - United Kingdom - Uruguay - USA BLOCKtalk - Fall 2016 13
www.ontariomeatandpoultry.ca
Is Your Business Protected When you are Away? Ryan Glynn, Vice-President, Business Development, Vision Link Security Inc.
V
alue and protection for your business means everything to you and your employees! You have worked hard to build a business and brand that stands out in the marketplace. Your products, buildings and other assets have your sweat equity all over them. So who is watching “the store” when you are not available? You can. Consider the following questions when sourcing security systems: 1. Do you currently have a video capture system in place? If you have an older analog system, first generation IP video system, or no system, look for a company that will provide a no-charge security audit to help with your future protection needs. 2. W hat is the difference between Analog and IP Video systems? Analog is a quicker system but with significantly less video/ picture quality than an IP video system. No more grainy, choppy pictures. IP video cameras have higher video resolution, run on PC based or embedded operating systems, are more scalable to your business needs now and in the future, and the system is available remotely on your Wi-Fi based mobile devices. 3. Is IP video the new standard? Yes it is. IP video provides faster, smoother and easier access to your video files with greater ease of use. High definition playback and capture is date based and you decide how long you need to securely store video files and where (internally, off-site, or on a cloud).
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4. Is daily operational use easier with IP video? IP Video Management Software (VMS) is easier to operate for the enduser with a graphical user interface screen. Monitor your POS, scale, production line, security, card access, and perimeter property lines, all in one program. Add a self-checking health watch module and the system checks-up on itself. 5. Do the new IP systems take up a lot of space? A 16 camera IP video system can operate on a PC that is smaller than a laptop! 6. Is video just for exterior use? No, IP video can monitor the interior building, exterior property, plant floor, store fronts, office areas, critical rooms (IT), and can also work seamlessly inside your facility to track production, compliance, employees, shipping/receiving and more. 7. Worried about affordability and existing system obsolescence? Don’t be. The new IP systems are more cost affordable than older systems and provide expansion flexibility. Older systems can be transition to the newest format and the cost can be either be paid as a capital expense, financed or you can rent to own your new IP video system. Vision Link Security Inc. 1219 Main St. E. Hamilton, ON L8K 1A5 (905) 547-9947 rglynn@visionlink.ca • www.visionlink.ca
www.oimp.ca
SUPERIOR PACKAGING STARTS WITH REISER Reiser packaging expertise and Repak technology are the powerful combination you need to produce a superior form/fill/seal package. ■ The Repak form/fill/seal packaging machine is a rugged, high-speed racehorse capable of the industry’s fastest speeds. ■ Produces the highest quality packages with reliable seals that virtually eliminate leakers and returns. ■ Features rapid air forming to allow the use of thinner, less expensive films while maintaining package integrity. ■ Uses two 4-point lifting systems in both the forming and sealing stations to generate up to five metric tons of closing pressure for uniform forming and higher quality seals. ■ Hygienic design and stainless steel construction for superior sanitation. Test the Repak for yourself – contact us to arrange a demonstration at our Reiser Customer Center.
www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2016
Plant Upgrades
Electricity Rebates up to 50% of Project Costs Bonny Koabel CPA CGA, AKR Consulting Canada
A
s consumption of electricity has soared due to the increase in population, so have electricity prices. As a result of this increased demand, most major cities are faced with the tremendous expense of building new power plants, finding new sources, or bringing in electricity from other regions. This has resulted in Power Authorities across North America looking at ways of reducing electricity consumption, including offering incentives to businesses to make their plants more energy efficient.
Energy Reduction Incentives are now being offered through your local electricity provider to help reduce consumption, and can be very lucrative with as much as 50% of upgrading costs. It is important to know that all energy reduction projects need to be pre-approved before the work is started. Incentive programs do not require a company to make their entire plant energy efficient; projects can be taken on one at a time, minimizing the financial costs of retrofitting and taking on the projects that make the most financial sense. Here are some of the areas that most processing plants can look at for energy savings: 1) Lighting (up to 70% Energy Savings) Most plants are filled with 4’ fluorescent tubes and incandescent lighting, 80 year old technology. The Canadian and American governments are looking to phase out these old
GF2 will fund 35-50% to a maximum of $100,000 per project for: -
Equipment purchases Refrigeration upgrades Quality System implementation Traceability & ERP implementation Deadline November 3, 2016
Call us and ďŹ nd out more AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite# 100 Mississauga, ON L5W 0A5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com
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BLOCKtalk - Fall 2016
energy technologies and replace them with energy efficient alternatives. New lighting technologies include LED, fluorescent, halogen infrared and enhanced incandescent. It is strongly recommended to consult with a lighting contractor to learn about the different lighting alternatives and see the lighting samples before making a decision. Colour looks different under various lighting, and optimizing brightness is important in all processing plants. Other considerations are the performance of lights in colder temperatures over long periods of time. Make sure that any lighting contractors you are consulting with have experience with food production facilities and can provide lighting for colder environments and HACCP and SQF plants. Incentives are offered for replacing lighting as well as lighting fixtures. Utility companies do not require an entire plant to be retrofitted all at once. The lighting project can be broken down into sections or areas, or limited to one area only. For example, a processing facility may choose to retrofit their plant with new lighting and leave their existing lighting in the office. 2) Air Conditioners (20-40% Energy Savings) Air conditioners in most plants are over 25 years old and tremendously energy inefficient. By replacing these old units, not only do processing plants save money, they have better functioning air conditioning units. When looking at a new air conditioner, the most important consideration for incentive programs is the Energy Efficient Rating (EER). The more energy efficient a new air conditioner is the greater the incentive for purchasing the new units. Air conditioning incentives are offered on each individual unit purchased. While most projects need to be pre-approved in order to qualify for the incentive, there is an emergency replacement incentive program in most regions. For example, if your company has had to replace their air conditioner because of a break down you have 90 days to contact your local electricity utility provider to apply for the rebate retroactively. 3) Refrigeration (30-50% Energy Savings) Refrigeration uses a considerable amount of electricity in processing plants. If you are experiencing inconsistent temperatures in your freezers, or if your refrigeration is old, we recommended looking at your refrigeration units as your greatest source of electricity savings. To maximize electricity savings a plant should look at: a) New Compressors - Compressors have become more energy efficient over the years. High efficiency compressors can be linked together and controlled by temperature monitors in each refrigeration room, minimizing compressor use.
www.oimp.ca
3.5 x 4.5 ads_Layout 1 2/5/13 5:22 PM Page 2
b) P olyurethane-Insulated Panels - To further reduce energy consumption, upgrading of refrigeration panels to polyurethane-insulated panels helps cooling levels to be better maintained and further reduces the need for compressor use.
Operate With Ease The adaptability of the PDC700 makes all your operating needs fast and efficient
c) Evaporator Fans - The addition of more efficient evaporator fans will further maximize the energy savings of your refrigeration systems.
• For all plastic, fibrous, collagen and natural casings • For calibres up to 115 mm in diameter • The separator can be adapted to the product’s calibre range • As table-top model or on a trolley • Fast and fatigue-proof operation • Suitable clip sizes: S 735 / 740 / 744 For more information visit our website www.polyclip.com
4) Retrofitting a New Facility If you are moving to a new facility, it will need to be retrofitted before you move in. In addition to the retrofitting of existing lighting and air conditioning, the facility will more than likely require a new refrigeration system. The Electricity Reduction Incentive programs provide incentives for the installation of new energy efficient compressors for new refrigeration systems. Remember you will need to apply for funding before you begin the construction work. Bonny Koabel CPA, CGA is President of AKR Consulting Canada, a Mississauga, Ontario, firm specializing in Government Grants, Subsidies, Tax Credits, Refunds and Rebates since 2003. AKR Consulting Canada Inc. 151 Courtneypark Drive West, Suite 100 Mississauga ON L5W 0A5 (905) 678-6368 info@akrconsulting.com www.akrconsulting.com
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@Bridging_Intel BLOCKtalk - Fall 2016
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OMAFRA’s Meat Inspection Program Risk Management Approach Jason McLean, General Manager, Meat Inspection Program, OMAFRA
R
isk management is a regular part of any provincially licensed meat plant operation. The same can be said for the Ministry of Agriculture, Food and Rural Affairs’ Meat Inspection Program (MIP) which applies a risk-based approach to ensure compliance with regulatory requirements. Several years ago, OMAFRA managers, veterinarians, food safety advisors, data analysts, food scientists, auditors, MIP staff as well as a representative from the Ontario Independent Meat Processors, collaborated to create risk scores for our Meat Plant Guidelines. This group of food safety and animal welfare experts identified the likelihood of an undesirable event (e.g., contaminated food) happening in a meat plant along with the possible consequences of that event on consumers. The likelihood (or probability) of an event occurring was expressed in terms of:
• moderate: contamination likely to occur at some time • almost certain: contamination is expected to occur in most circumstances.
onth First M E* FRE
Abell Audits will ensure that your Pest Management Program will meet third party auditor standards such as: SQF 2000
d on a t is base ac *offer onth contr -m 2 1 NEW
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Office: 519-743-8551 Mobile: 226-338-5312 Email: mcharlton@abellgroup.com
1-888-949-4949 BLOCKtalk - Fall 2016
• moderate: will result in food that is not safe for certain groups of the public such as the young and elderly who could experience a food-borne illness • catastrophic: will result in food that is not safe and cause extreme illness or death.
Once the likelihood and consequences were determined for each risk, the scores were combined using a simple calculation: Likelihood x Consequence = Risk Level
I
Most recently, this risk assessment approach was used in re-profiling risk scores around our animal welfare regulatory requirements. In total, about 18 per cent of our Meat Plant Guidelines have been assigned a risk score of high, significant or critical. This demonstrates that while all risks are important to address, some need to be addressed more immediately. This is the essence of risk management. MIP’s risk management analysis approach is beneficial for plants, inspectors, auditors and the meat program because it enables us all to focus on hazards that are high risk and require immediate attention. Data-driven, risk-based analysis also provide an opportunity for us to work together to set acceptable deadlines to address lower risk problems while taking more immediate action on higher risk requirements. Risk management involves some degree of uncertainty, but it is an approach that helps create a more transparent process for both regulator and those who are regulated. In the end, risk management helps mitigate risk to your business, and results in the production of safe food.
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• insignificant: worth considering, but not significant enough to cause widespread adverse health effect
Once the risk level was determined, it was placed into one of five risk categories – low, medium, high, significant or critical.
BE AUDIT-READY with
OIM clusive Ex
The consequences (or impact) were measured as:
The consequence analysis included considerations such as whether the consumer would cook the food or eat it as-is.
• rare: contamination may occur only in exceptional circumstances
ffesr O l a i c e p S P Member
The group of experts conducting the analysis also considered risk factors that influence the likelihood of consumer exposure to food contamination. Other sources of information used to inform risk factors can be historical data from inspection reports, laboratory analysis, and frequency of contamination at a plant.
AbellPestControl.com www.oimp.ca
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BLOCKtalk - Fall 2016
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BUSINESS MEMBER PROFILE
The Village Grocer A Destination for Quality Food Heather Nahatchewitz, OIMP Marketing and Communications Director
T
he first thing you notice when arriving at The Village Grocer, Unionville, is how beautiful the outside of the store is. Beautifully landscaped, hanging baskets overflowing with flowers; you know before stepping a foot inside you’re in for a treat. Inside is a mecca of fine foods, meats, cheeses, anything you could ask for to indulge your inner foodie. Both frozen and hot homemade prepared meals and a cafe round out the offerings making The Village Grocer a one-stop shop for those looking to expand their palate beyond typical grocery store fare. Not only did I get the opportunity to sit down with Evan MacDonald, owner of The Village Grocer, but his eldest son Thomas got a break from working in the produce section to sit down and fill me in on what makes this store such a destination. My first question was to ask 26 year-old Thomas how long he had been working at the store. He laughed as he answered, “Since the womb.” He wasn’t exactly exaggerating as mom and dad brought him straight from the hospital to the store as Evan “still had work to do”, but also to show Thomas off to friends and family. “It’s a family business and customers have more than a passing interest,” explains Evan. Those same customers Thomas serves every day, calling each by name. Evan speaks of customers referring to Thomas as “a chip off the old block,” describing Thomas’ friendly and helpful nature. “You have that way that will serve you well,” Evan added, directed to Thomas.
Evan’s daughter, Kate, also helps out with the store but doesn’t see herself following in her father’s footsteps in the grocery business. Another son, 15 year-old Dylan, works part-time. Evan’s wife, Cathy, oversees some of the administration including payroll, banking, and bookkeeping. The Village Grocer started as a small retail store 30 years ago in Markham. The Village Kitchen, a line of branded 20
BLOCKtalk - Fall 2016
products, came to be as requests for products from other grocers started coming in. As space was limited in the original location to meet demand to fill even their own shelves, Evan opened a nearby commissary to fill the orders. Knowing a one-site operation improves efficiency and productivity, the new expanded location opened in 2011 with ample room for processing meats, preparing entrees, and baking treats. The basement buzzes with activity as employees cut, smoke, cook, prepare, and bake the hundreds of products served upstairs each day. Evan is proud of the low turnover in staff. “Al and Grethe have been with us for 28 years.” Evan explains that he is not shy to challenge employees, giving them lots of opportunity to do things in the way they see fit. “We recognize them, treat them well as part of an extended family, be considerate of their needs in life.” The customers are also like family. “When you see the same customers every week you develop friendships, a real rapport. To some it’s a social outing. Saturday mornings I often sit with a lady who comes from 15km away to do her crossword and have a coffee and a muffin,” says Evan. The Village Grocer trading area is different than most with a larger percentage coming from further away. It’s a destination, with customers from Uxbridge, Peterborough, Newmarket, Scarborough, and further, and points between. “We manufacture products in an old-fashioned, homemade way. Slowly but surely the people who want the good stuff find you. Then they keep coming back.” The local demographics are changing with more immigrants, many of Asian descent. I asked if that affected their product offerings. “We’ve not changed to suit the demographics but rather helped them become familiar with what we do have.” In addition to an English version, ads appear in a local paper targeting the Chinese audience, written in Chinese and highlighting foods familiar to them or that they may like. The products bring in the customers but it’s the service that creates loyalty. “Our job’s not done when they take the package from the butcher. It’s not done when they take it to the front and pay us. Our job is done only when they sit down to a great dinner,” says Evan. “If we www.oimp.ca
give the wrong instructions, we’ve screwed up. If we’ve given them meat of lesser quality, we’ve disappointed them. We haven’t done our job.” Thomas and Evan agree that when people care enough to tell them they’ve been disappointed, it’s a sign you’re doing something right. “I am aware of all complaints,” says Evan. “I want to know where we’ve let people down, turning the negative into a positive at least 95% of the time.” Evan shared a couple examples of this philosophy in practice. The first was a customer who got a bad turkey one year about 28 years ago. “It’s Christmas day and the turkey is bad. What do you do? I don’t have any more turkeys. I told her to take her family out for dinner and I would take care of the bill. It came to around $500 - a lot of money at the time. They still shop here.” The second was a phone call Evan received many years ago. A woman asked, “How can I tell when veal chops are bad.” Evan told her to open the package, let them breathe, and then smell them. If she didn’t like the smell bring them back. She didn’t like the smell then added, “But I didn’t get from you.” Evan told her, “Bring them back anyway - I’ll look after it. She still shops here 25 years later.” “You have to do stuff like that,” says Evan. “You have a responsibility to make sure the meals are good. We’re a fine food store. People expect that from us.” Evan believes in being the agent of the customer, not to be the agent of the business - to move what needs to be moved. “Forget the stuff that needs to be moved. Give them the best you’ve got every time. It’s how you grow credibility with your customers. If you have that, you are difficult to compete with.” Speaking of best, the most popular seller in the meat case is “the humble flank steak” according to Thomas, and www.ontariomeatandpoultry.ca
it happened quite by accident. A customer ordered flank steaks then forgot to pick-up so Evan’s mother-in-law marinated them. They sold. Evan added, “They look black and ugly but people had confidence and started to buy them, then came back again and again.” The future looks great according to Evan. He explains, “the big guys continue to become more efficient wringing out labour costs, supply chain costs, and are so focused on competing with one another it leaves a lot of fertile ground for guys like us to have a bigger share of the pie. We can’t do what they do, but they can’t do what we do.” So does the future include another store or plans for expansion, I asked. The answer was a definitive no. As Evan sums up, “The problem when you grow too big is maintaining the level of excellence you require to be a destination. There’s enough work for us here, enough income, enough challenge, and enough fun. That’s all I ever wanted in life.”
The Village Grocer 4476 16th Avenue, Unionville, ON L3R 0M1 (905) 940-0655 villagekitchen@rogers.com • thevillagegrocer.com @villagegrocer TheVillageGrocer.Unionville thevillagegrocer TheVillageGrocer BLOCKtalk - Fall 2016
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INDUSTRY PARTNER PROFILE
Farm & Food Care
An Important Industry Partner
Heather Nahatchewitz, OIMP Marketing and Communications Director
Farm & Food Care cultivates appreciation for food and farming in Canada by connecting farm gates to our dinner plates. Farm & Food Care is a coalition of farmers and associated businesses proactively working together with a commitment to provide credible information and strengthen sustainable food and farming for the future.
I
was first introduced to the then-called Ontario Farm Animal Council (or OFAC) roughly 10+ years ago and in the time since have never ceased to be impressed by their passion for industry and creative touch in the many projects and programs launched since. What started with one part-time employee 30 years ago under the direction of the major livestock commodity groups, now employs 14 full and part time staff and continues to grow.
“We consider ourselves that third-party source of information,” says Daynard. “We’re not trying to sell milk. We’re not trying to sell corn. We want to be that one-stop shop for people who have questions about food and farming. And if we can’t help them, we can find the people who can.” Trying to find new and interesting ways of talking to consumers is an ongoing challenge for Farm & Food Care. “People don’t want to be preached at. The worst thing a farm organization can do is to say they are going to ‘educate’ consumers,” says Daynard. “We want to have conversations by first acknowledging their concerns.”
About 11 years ago, the crop-focused group AGCare began partnering with OFAC to better represent the 2% farming population. In a more recent change, OFAC and AGCare merged to become Farm & Food Care in 2012. Since then, Farm & Food Care Saskatchewan and Farm & Food Care Canada have evolved with interest in other provinces from coast to coast. The Ontario and Canada branches share office space and staff resources, with Kelly Daynard, communications manager, splitting her time 60 percent Ontario and 40 percent Canada. Crystal Mackay, former Ontario executive director is now focused 100 percent on the Canada branch as CEO. Tracy Hussey, a registered dietitian, joined the team earlier this year as the new Ontario ED. Tracy will be focusing on expanding more of the ‘food’ half of Farm & Food Care, talking to food industry influencers, like dietitians, about the connections between healthy foods and healthy living.
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According to Daynard, the average Canadian is now at least three or four generations removed from their farming ancestors. “It’s not their fault they don’t know, and if they don’t know where to get answers, they are allowed to be concerned about where their food comes from when they see some of the scary headlines that can be in the news.” Daynard explains further, “There are a lot of special interest groups out there that are willing to tell our stories for us if we don’t. We are trying to turn up the volume and have conversations with Canadians. Tell us your concerns about GMOs, hormones in beef, antibiotic use. We’ll answer your questions and try to alleviate your concerns. We’ve got nothing to hide.” One of Farm & Food Care’s flagship pieces is The Real Dirt on Farming, now in its third edition (see magazine insert). In 2006, it was considered an accomplishment to meet a 10,000 mark for distribution, but the 2014 version
www.oimp.ca
has blown that number out of the water with 1.5 million copies distributed across Canada including insertions in the National Post and Globe & Mail. For OIMP members interested, Farm & Food Care is offering one free box (450 copies) of the Digest edition to anyone who can use it at their retail store or event. Additional boxes are $60, and members can either pay for postage ($35 per box) or pick them up in Guelph. Another successful ‘conversation starter’ developed by Farm & Food Care is Breakfast on the Farm, now in its third year. “Consumers want to have interesting, fun, unique experiences. They tour a farm; enjoy an all Ontario breakfast, and have a great family day. They are not being ‘educated’ but are learning almost without realizing it. For us that is a total win,” says Daynard. OIMP members interested in volunteering at an upcoming breakfast in their area can contact Farm & Food Care for more information. I’d be amiss in not highlighting Virtual Farm Tours. A decade has been invested in this program of online virtual tours representing a wide variety of farms from all types of livestock to fruits and vegetables, 26 Canadian farms in all. Roughly 800,000 visitors check out the site every year and Virtual Farm Tours 2.0 will be launched this fall bringing a whole new dimension to the program. As a non-profit, how does Farm & Food Care fund these important activities? A strong membership keeps the doors open and a roof over their heads. With several options, members can decide what level makes sense for them, from the $250 donation by farmers who want to encourage Farm & Food Care’s efforts to the top $30,000 level and points in between. Projects on the other hand are completed as funding allows, pulling in the partners that make sense to make it happen. “We only tackle the projects we know we can handle,” says Daynard. “A million ideas never make it off the cutting room floor or sit in a parking lot for ten years until we find the right partner.” “We have a great creative team here and our brainstorming sessions are no holds barred. We’re lucky to have some younger, creative team members in this office with some innovative ideas coupled with some who have been here a dozen years or more that can bring experience to the discussions. Together with both sides, most ideas are born.” It’s impossible to mention all of the great things happening at Farm & Food Care in one brief profile while still doing it justice, so I’m encouraging anyone with a question, comment or concern to visit www.farmfoodcareon.org to start the conversation. You’ll be happy you did. www.ontariomeatandpoultry.ca
Canadian Centre for Food Integrity Farm & Food Care Canada launched the Canadian Centre for Food Integrity (CCFI) in 2016 to help expand upon the shared vision of building public trust and confidence in today’s food system in Canada. The Canadian CFI will be a division of Farm & Food Care that will work on strategy, research and coordination related to public trust, with a focus on the food system specifically. Canadian CFI will be an international affiliate of the USAbased Center for Food Integrity, which was formed in 2007, and will bring many of the programs and resources to Canada that have already been developed south of the border. What does the Canadian CFI do? The Canadian CFI develops and implements strategies that serve to build public trust and confidence in the food system. Specifically, on behalf of our members who are focused on food, CCFI: • Research consumer opinions, questions and concerns with a shared investment model, with results communicated broadly; • Develops and highlights best practices, models and messages that build trust; • Creates forums for thought leaders from across the food system to come together in an annual Summit. How does Canadian CFI fit with Farm & Food Care? Farm & Food Care Canada is the home of the Canadian Centre for Food Integrity - a new division of the organization. The Canadian CFI will be the lead on strategy development, public trust research and message modeling. Farm & Food Care then takes that intelligence and uses it to inform the work that goes to the public. 100 Stone Road West, Suite 202 Guelph, ON N1G 5L3 (519) 837-1326 • info@farmfoodcare.org @FarmFoodCareON @FarmFoodCare FarmandFoodCare FarmFoodCare BLOCKtalk - Fall 2016
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AFFLIATE MEMBER PROFILE
VFO seeks Ontario’s Best Veal Sandwich Jennifer Haley, Executive Director, Ontario Livestock Alliance
T
he classic, much-loved Ontario Veal sandwich is found at restaurants, grocery stores, and in many Ontario homes; it provides the quintessential, authentic veal eating experience and is a “gateway” meal. Why do Veal Farmers of Ontario (VFO) call it a “gateway “meal? Because once a consumer experiences this delicious yet simple sandwich – from preparation to the eating experience – we believe they will then become open to purchasing, preparing and consuming other veal cuts. Hence the launch this fall of the Search for Ontario’s Best Veal Sandwich. Ontario veal is one of the lesser known and understood commodities in Ontario. Research has shown that consumers are unaware or misinformed about veal farming practices, what veal is, and even how to cook it. This campaign will overcome these barriers to consumption by introducing a popular and easy to prepare menu item, across multiple channels, in a light-hearted, non-intimidating manner. Outreach via social, online, and traditional media and promotional vehicles will deliver VFO’s key messages and break down a reluctance to cook veal by those who may have been in intimidated in the past. Those more comfortable in the kitchen may be influenced to add it as a regular family meal offering as the sandwich’s popularity grows. Ontario’s Best Veal Sandwich could come from a restaurant, a grocery store or from a favourite family recipe and so VFO’s fall campaign, which will launch in early October, will impact
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BLOCKtalk - Fall 2016
awareness, education and sales of local, Ontario food across multiple channels – farmers, processors, grocery retail and foodservice – and VFO will work with each member of the value chain to ensure the campaign’s success and to ultimately increase sales of Ontario Veal. The search will be promoted to consumers via social, online and traditional media channels and VFO will reach out directly to Ontario Veal producers, processors, distributors, retail and foodservice to secure support for the campaign. VFO anticipates generating more than 4 million impressions over the course of the contest, which will come to a close on November 19, 2016, when the coveted title of Ontario’s Best Veal Sandwich will be awarded by a panel of celebrity judges at the Gourmet Food & Wine Expo in Toronto. To find out more about the campaign and how your company can become involved please email bestvealsammie@ ontariovealappeal.ca or call (519) 824-2942.
@OntarioVeal @OntVealAppeal @OntarioVealAppeal @ontariovealappeal ontarioveal.on.ca • ontariovealappeal.ca
www.oimp.ca
Ontario Veal Parmigiana
cheese. Using a meat mallet, pound veal Combine bread crumbs and Parmesan d p to flatten. Coat veal slices in seasone slices between two pieces of plastic wra bs/Parmesan mixture. flour; then beaten egg; then bread crum s3 heat, heat oil. Add veal, sautĂŠ veal slice In a non-stick skillet, over medium high k. veal is cooked through. Do not overcoo to 4 minutes per side, until browned and Remove to serving dish to keep warm. tomato sauce to skillet with thyme Repeat with remaining slices of veal. Add 5 minutes and serve over veal slices, and cayenne and heat to boiling. Simmer if desired. sprinkling tops with mozzarella cheese, grams Protein, 17 grams Fat, 25 grams Nutrition Information: 403 Calories, 34 Carbohydrate rnative. Grill your favourite mix of Tip: Ontario veal on a bun is a tasty alte etables and veal parmigiana on a vegetables and season to taste. Layer veg fresh bakery bun and enjoy! Source: www.ontariovealappeal.ca
www.ontariomeatandpoultry.ca
Makes 4 servings.
INGREDIENTS
1/2 cup (125 mL) bread crumbs 1/2 cup (125 mL) grated Parmesan cheese 1 lb (500 g) Ontario veal scaloppini or cutlets 2 tbsp (30 mL) flour, seasoned with salt and pepper to taste 1 egg, beaten 2 tbsp (30 mL) oil 1 cup (250 mL) spaghetti or tomato sauce pinch each, dried thyme and cayenne 1/2 cup (125 mL) grated mozzarella cheese
BLOCKtalk - Fall 2016
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PORK ribs BONE meat kn BEEF AL ed ROAST leg BBQ T eye of round FILLET dr T HOCK COMPETITION2016
HER shank
blade WING rump
MARKET BRISKET rack F chuck KEN tenderloin SIRLOIN pr HER shank blade WING At the elimination round September 12, 2016, our 12 competitors will face off head-to-head in a battle for meat cutting supremacy, showcasing their technical knowledge and knife skills. The top three will then proceed to the finals at The Meating Place, OIMP’s conference held October in Huntsville. Here’s where they show-off their charming and creative selves, thinking quick on their feet, and adding value to the secret protein(s) provided. A combined score of judges and conference delegates will determine Ontario’s Finest Butcher, with the prominent award being presented that night at the banquet.
MEET OUR COMPETITORS:
PORK ribs BONE meat kn BEEF AL ed ROAST leg BBQ T eye of round FILLET dr T HOCK Proud Partners: Peter Baarda J & G Quality Meats, Burlington
Christopher Ciborowski The Friendly Butcher, Toronto
rump
Reed Curry Stephen's Butcher Shop, Port Carling Bo Gedja Finest Sausage and Meat, Kitchener
Brent Herrington Herrington’s Quality Butchers, Port Perry
MARKET BRISKET rack F chuck KEN tenderloin SIRLOIN pr HER shank blade WING Jerry Kokorudz Sanagan's Meat Locker, Toronto
PORK ribs BONE meat kn BEEF AL ed ROAST leg BBQ T T HOCK eye of round FILLET dr Colby LeMoine The Bauer Butcher, Waterloo
Nicholas Matusiak Halenda’s Meats, Oshawa
THE M EAT PEOPLE
Register to attend The Meating Place 2016 and witness the final round of competition live Saturday October 22, then join us for the banquet that night to see who claims the title. Visit www.oimp.ca for more info or contact the office at (519-763-4558).
Andrew Muckleston Muckleston & Brockwell - Market Butchery, Ottawa
rump
Terrie Murza Cumbrae’s of Dundas, Dundas
MARKET BRISKET rack F 26
chuck
BLOCKtalk - Fall 2016
Sylvain Talbert Halenda’s Fine Foods, Oshawa
Curtis Wagler Finest Sausage and Meat, Kitchener www.oimp.ca
pr
JARVIS
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USSS-1 Penetrating Stunner
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TECH TALK
Proactive Approach to the Control of Listeria Daphne Nuys-Hall, OIMP Technical Director
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lthough the food we manufacture in Canada is very safe, it can sometimes carry pathogenic bacteria, like Listeria monocytogenes, that could make our consumers sick and potentially result in death. Eating food contaminated with Listeria is very dangerous to certain segments of the population such as young children, pregnant women, older adults and people with weakened immune systems.
should be looking for any type of Listeria species. If a particular area of the plant environment is supporting one type of Listeria, it could just as easily serve as a reservoir for Listeria monocytogenes.
OIMP hosted regional meetings in Markham and Stratford focusing on Managing Listeria in provincially licensed RTE facilities. The objective of the sessions was to educate participants about OMAFRA’s new approach to corrective actions when Listeria monocytogenes has been detected, and learn about new and innovative approaches to Listeria detection and control and how to integrate these practices into existing sanitation, operation, and testing programs.
The environmental monitoring program should be carefully designed, taking into account the areas of highest risk for product contamination. In general, most swab samples should be taken from the areas or “zones” where contamination of the product would most likely occur.
OMAFRA has been sampling and testing ready to eat meat products in provincially licensed meat plants since 2009 under the RTE Microbial Testing Program and recently made changes to its RTE Adverse Response Protocol for Listeria monocytogenes. As of June 2016, the revised Response Protocol no longer requires end product testing, however will instead require environmental testing on food contact surfaces. It is the expectation that the requirement for environmental testing will help identify and eliminate the source of Listeria contamination in the product and in the facility.
A variety of microbial testing formats and sampling techniques exist, the most commonly used being swabs or sponges. The capabilities and limitations of each must be carefully considered to ensure the most appropriate is chosen, taking into account the target sample area.
The goal of an environmental monitoring program is to find Listeria. However, ongoing monitoring of the environment would be useless if no efforts were in place to fix the problem once identified. Every successful sampling program must include a corrective action plan to define how you will respond to a positive finding. These corrective actions should identify and control the source of the contamination, thereby preventing future contamination. Sanitation Sanitation is critical for ensuring that products do not become contaminated. Sanitation procedures should be established to provide effective and consistent results.
OIMP encourages operators to take a proactive approach to controlling Listeria in their ready to eat meat plants by implementing their own environmental monitoring program as well as ensuring that their sanitation program is effective in identifying bacterial niches and harbourage sites.
To achieve an effective sanitation program, detailed procedures should describe specific methods, types of cleaning/sanitizing solutions to be used and the timeline for performing the tasks on differing pieces of equipment and areas. Records should be kept to show that each step has been performed at the correct time.
Environmental Monitoring The purpose of conducting an environmental monitoring program is to identify any problem areas within the plant processing environment that may harbor Listeria and serve as a source of product contamination. Clearly identifying these areas allows cleanup and sanitation efforts to be refocused so that the potential sources of contamination are eliminated before it reaches food contact surfaces and finished products. Another advantage of environmental testing is that it is non-destructive and can be repeated over and over to observe trends that may provide an early indication of potential problems.
Growth of Listeria within a niche or harborage site in the post-processing environment is the major concern with regard to Listeria control. Bacteria harbourage and biofilm formation are two important parameters that directly impact the success of any sanitation program. Thus, aggressive sanitation and sanitary design of both equipment and facilities are critical to identifying and eliminating niche sites and preventing subsequent product contamination.
There are a number of relatively inexpensive environmental monitoring methods that could be used in a meat plant, either on their own or in combination. ATP ATP is a rapid method used to assess general cleanliness. The test should be performed after cleaning but prior to sanitizing as means to verify the effectiveness of the cleaning activities. Quick detection and confirmation allows immediate corrective action to take place. Monitoring the effectiveness of cleaning helps reduce the risk of a food safety. It measures total protein residue but does not give information regarding specific microorganisms. Microbial Monitoring - Swab or Sponge Sampling When environmental monitoring is conducted, operators 28
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Cleaning for Listeria control includes breakdown of equipment to cleanable levels so that niche sites can be reached. If the equipment is not easily taken apart, niche sites will not be reached, and product and moisture build-up will occur in these uncleanable harborage sites, leading to microbial growth. Attend OIMP’s Biofilm Detection and Treatment Workshop on October 26 to learn more about how to detect and remove biofilms. Effectively controlling Listeria is challenging and requires management commitment and resources. Even though the risk of listeriosis is relatively low, the consequences are devastating for both the consumer and the processor. Managing the control of Listeria is your best defence at reducing the likelihood of being faced with a product recall, or worse, an illness related to your product. For more information contact Daphne Nuys-Hall at technical@oimp.ca or (519) 763-4558 x222. www.oimp.ca
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www.ontariomeatandpoultry.ca
BLOCKtalk - Fall 2016
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SAFETY FIRST
Watch For It
Health & Safety for Your Small Businesses
I
f you don’t manage your hazards, your hazards will manage you. They have every advantage you don’t. They like to lurk and are patient. They know how to spring a surprise. And they have the power to pack a catastrophic wallop - to your workers, your reputation, your bottom line. Look behind any workplace injury, any workplace illness and especially any fatality, and you’ll find an uncontrolled hazard at the wheel. Watch For It is the fourth of six steps to an effective health and safety program, designed by Workplace Safety & Prevention Services (WSPS). What is the “it” you need to watch for? Workplace hazards built into your business operations, hiding behind corners yet in plain sight, disguised as obstacles to getting the job done fast. What are the top hazards? The Ministry of Labour (MOL) defines a hazard as anything in the workplace that could hurt someone: a practice, behaviour, tool or equipment, substance, condition, or combination of these. Here are the five top hazards that MOL inspectors look for in the agricultural, industrial and services industries (from their schedule of upcoming blitzes):
• New and young workers • Material handling • Vulnerable and temporary foreign workers • Machine guarding • Slips, trips and falls “These five categories provide a useful framework,” says Paul Mansfield, account manager at Workplace Safety & Prevention Services (WSPS). “But remember, nobody knows your world better than you do. You’re the expert.” Four steps to disarming a hazard Hazards have more power than anything or anyone in your workplace. Left unchecked, they call the shots on your business. Here are four steps to disarm a hazard: 1. Blow their cover by identifying and naming them (you’ll find helpful links and downloads in the WSPS Roadmap for Small Business (look for it on www.wsps.ca/smallbusiness). 2. Assess the risk they pose to your workers (injuries, illnesses, fatalities) and your company (equipment damage, loss of reputation, reduced employee engagement). 3. Rank them according to the severity and likelihood of harm. 4. Develop an action plan to eliminate or control them.
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www.oimp.ca
“I’ve visited a lot of small businesses who don’t know what I mean by a hazard assessment,” says Mansfield, “and yet it’s the foundation of any health and safety program. Some companies develop policies and procedures on things that don’t matter. Meanwhile they’re missing the obvious stuff that could seriously injure or kill someone.” What’s involved in a hazard assessment? Here are five steps for getting launched. 1. Form an assessment team of at least two people. Manager and supervisors are required by law to know what the hazards are. Include a fresh pair of eyes on the team: an employee from another work area, a colleague from another company, or an outside consultant. 2. Determine an approach. Will you identify hazards by season, work area, steps within the work flow, or equipment? What makes the most sense for your organization?
hazards and here’s what you have to do,’ you’ve lost them. You might think you know the job, but you’ll never know it as well as they do.” 5. Rank your hazards. By now you’ll have a long list of hazards, perhaps 30 or 40. For each hazard, ask two questions: what is the likelihood of something happening? And if an injury did happen, what would be the severity (e.g. a cut finger or a trip to Emergency). Address your top hazards first. Let’s make this easier You deserve to be on the simplest, fastest path to a healthy, safe and productive workforce. Check out all six steps to an effective health and safety program in the “Roadmap”, “How-To Guide” and other resources offered on the WSPS Small Business Safety Made Easy, and find out how to get it, do it, write it down, watch for it, report it, and find it.
3. Do your homework. Tour your workplace and talk with staff. Look for activities, equipment, tools, materials, chemicals and situations that could result in an injury. Review any records of hazardous materials, previous inspections, or hazard or injury reports. 4. Involve your workers. As staff walk you through tasks step by step, ask questions like, “What’s happened in the past? What could potentially happen? If someone wasn’t trained, what could go wrong? If I were doing it, what could hurt me, and how badly could I be hurt?”. “Build ownership by engaging your staff in your hazard assessment right from the get-go,” says Mansfield. “If you do it on your own and then say ‘here are the
Workplace Safety & Prevention Services 5110 Creekbank Road • Mississauga, ON L4W 0A1 (877) 494-9777 • customercare@wsps.ca • www.wsps.ca
By recycling food and animal by-products we promote sustainability and provide responsible value-added solutions Our suite of services includes: Animal By-Product recovery for butcher shops, abattoirs, grocery stores ▪ Oil & Grease recovery for restaurants and food processors ▪ Grease Trap & Interceptor cleaning ▪
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Rothsay P.O. Box 65647 Dundas, Ontario Canada L9H 6Y6
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Toll Free: 1.800.263.0302 Fax: 905.628.8577 Web: www.rothsay.ca Email: ontariosales@rothsay.ca
Do you have an audit coming soon? Do your floors need repairs or a pre-audit inspection?
That is our expertise. Call Gary Hawco at: (519) 829-9942 or Josh Hawco at: (519) 829-9915 Can-Tex Protective Systems Inc.
50 Fleming Drive, Unit 4 | Cambridge, Ontario | Toll-Free: 888-860-0012
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CME SMART Green Could Fund Your Next Energy Efficiency Project Chris Casemore, Director of Client Management & Development, Mentor Works Ltd.
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s global warming becomes more of a focal point in global discussions, Canada has made long-term commitments to reducing greenhouse gas (GHG) emissions. This can be seen in our provincial program, Ontario’s Cap and Trade Program, which imposes taxes and allowances on GHG emissions. Businesses’ participation in Ontario’s Cap and Trade Program is either mandatory (annual emissions of 25,000 tCO2e or more), or voluntary if they applied by September 1, 2016 (annual emissions between 10,000 and 25,000 tCO2e).
Fortunately, businesses not participating in Ontario’s Cap and Trade Program but want to reduce their carbon footprint have other funding programs and energy incentives available. One such program was announced by The Canadian Manufacturers & Exporters (CME) and is dedicated to helping Ontario manufacturers reduce their greenhouse gas (GHG) emissions. The program is called the CME SMART Green Program and although the program is not scheduled to launch until October 18, 2016, program details are readily available. CME SMART Green Funding Details The CME SMART Green Program was created to encourage 3.5 x 4.5 ads_Layout 1 2/5/13 5:22 PM Page 1 Ontario manufacturers to improve their competitiveness, energy
Suitable for All Sizes Of Operations • For all plastic, fibrous, collagen and natural casings • For calibres up to 115 mm in diameter • The separator can be adapted to the product’s calibre range • As table-top model or on a trolley • Fast and fatigue-proof operation • Suitable clip sizes: S 735 / 740 / 744 For more information visit our website www.polyclip.com
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efficiency, as well as reduce GHG emissions. CME will provide 50:50 matching Ontario grant funding up to $200,000 per facility for suitable projects. Applicants can apply for up to 5 facilities up to a maximum of $500,000. CME will distribute funding to approximately 110 projects. Eligible Applicants for CME SMART Green Funding Ontario manufacturers with annual GHG emissions <25,000 tonnes and not participating in Ontario’s Cap and Trade Program are eligible for funding if they manufacture within Ontario, have a minimum of 10 employees, and at least three years of operating history. This program is for upcoming projects; past projects will not be funded through CME SMART Green. Suitable Projects for CME SMART Green Funding One assessment audit and one implementation project can be completed per facility up to five facilities. Businesses can utilize assessment audits to determine areas for improvement ($10,000 cap on funding for this activity), while implementation projects will involve adopting and integrating the new equipment or process. Examples of suitable projects include: Boiler Right Sizing and Load Management
Advanced Heating and Process Controls
Advanced Boiler Optimize Combustion Controls Air Compressor Heat Recovery High Efficiency Burners Ventilation Optimization Feedwater Economizers Ventilation Heat Boiler Combustion Air Recovery Preheat Automated Temperature Blowdown Heat Control Recovery Destratification Fans Automated Blowdown Control Warehouse Loading Dock Seals Condensate Return Minimize Door Steam Trap Survey and Openings Repair Process Integration and Minimize Deaerator PINCH Analysis Vent Losses Energy Management Steam System Insulation Solar Walls Boiler Tune Up Reduce Boiler Steam Pressure Reduced Furnace Openings (Air & Chain Condensing Boiler Curtains) Radiant Heaters Exhaust Gas Heat Lighting Retrofit for Recovery Manufacturing Oven/Kiln/Dryer/ Furnace Insulation
Condensing Economizers Direct Contact Water Heaters Burn Digester Gas in Boilers High-efficiency Ovens & Dryers High-efficiency Furnaces Regenerative Thermal Oxidizers Process Heat Recovery Process Improvements (i.e. changing cleaning chemicals, set points, exhaust, moisture control, etc.) Steam Leak Repairs High Efficiency Heating Units Gas Turbine Optimization Steam Turbine Optimization
www.oimp.ca
Projects must focus on the reduction of GHG intensity and/or avoidance by upgrading processes, equipment, or end products. Examples of this include improving the energy efficiency of processes and equipment, implementing productivity improvements that have direct GHG improvements and other GHG reduction projects that decrease gross or per-unit GHG emissions. Projects that improve productivity, but do not reduce GHG emissions are ineligible for funding. Prepare for the October 18, 2016 Launch Date Although Ontario manufacturers cannot yet apply for the CME SMART Green program until October 18, 2016, applicants are encouraged to solidify their project budget, timeline, and GHG reduction metrics. If you have not conducted an assessment yet, it’s advisable to hold off until you apply for CME SMART Green if possible, however businesses can research ideal consultants for their industry to streamline the application process when the program is launched. Applicants should spend time collecting quotes from assessment consultants and implementation project components, as they will be a valuable component in the application process. For implementation projects, evaluating the GHG emissions before and after project completion is also a critical criterion of the application process. Otherwise, keep an eye on the www.cme-smart.ca website for updates as we approach the October launch date. Chris is the Director of Client Management & Development at Mentor Works Ltd., specializing in strategic planning through customized funding approaches. Mentor Works has helped thousands of businesses across Canada discover and leverage funding to optimize their growth plans.
ARE YOU AN OIMP MEMBER...
making award-worthy jerky and/or snack sticks,
with possibly a unique flavour or non-traditional protein,
open to having your peers evaluate your products,
and attending the 2016 Meating Place conference in October?
Then you need to consider entering the Dave Tiller People’s Choice Competition to be held October 22, 2016, at The Meating Place in Huntsville. What’s in it for the winner you ask? The ability to add ‘award-winning’ to your packaging, your peers’ admiration, a plaque, and bragging rights!
Mentor Works Ltd. 151 Savage Drive, Unit 5, Cambridge ON N1T 1S6 888-599-3111 contact@mentorworks.ca www.mentorworks.ca
Interested? Check out the rules online at oimp.ca, or call the office at (800) 263-3797.
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Tips When Utilizing a Consultant Rick Allen, P.Eng., P.E., Principal Engineer / CEO, Quality Engineered Solutions Ltd.
C
onsultants can be one of the best investments you make... or...a complete waste of time and money. It’s essential for you, the customer, to take ownership of the process and ensure that the interaction is positive and worthwhile. Too often consultants are mismanaged and/or incorrect assumptions are made which can result in a project ending in failure. Consider the following items to ensure that your next experience is a positive one.
1. Educate yourself before you reach out to potential consultants. At minimum, have a good understanding of your issue/problem, as well as a clear understanding of what you want the end result to be. To help define the end result, I suggest making a list of Critical Success Factors. These are the items that are imperative to success. Consider things like cost, functionality, space restraints, regulatory requirements, delivery time, etc. Once the critical success factors are finalized, they can be used to develop a list of deliverables for the project. It will be very beneficial to the consultant to know these expectations early in your interactions. 2. Take time to investigate the consultant you are considering hiring. Ensure they have the experience and expertise to deal with the issues you are having. Unfortunately, it is not uncommon for a consultant to overstate their company’s expertise. The saying “fake it till you make it” was developed ch Top-not
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for a reason. In addition to asking for examples of previous work, request references from individuals in similar industries as yours. Talking with someone who is in the same industry and who has had success with a consultant will better ensure your own success. 3. Beware of the “bait and switch” tactic. The expert that is selling to you may not be the one that completes your project. Be sure that you are aware of the expertise and qualifications of the individual(s) who will be working on your project. 4. Ensure that there is good documentation before issuing a purchase order. At minimum, the following items should be detailed: • Cost • Payment Terms • Project Schedule • Detailed list of deliverables (drawings, reports, cost estimates, etc) 5. Remain in contact with your consultant for the duration of the project. Request schedule updates. Ask questions that will ensure that your critical success factors are being addressed. Be confident that the agreed upon qualified individuals are working on your project. If you are involved during the process, you will have a better chance of receiving what you require, when you require it. 6. To save money, suppliers will sometimes be asked (or will offer) to complete services that are offered by consultants. The service is often offered for free on the condition that a product is purchased. If this approach is taken, determine if that the person has the qualifications to offer the service and the necessary professional liability insurance to protect you in case of error. If not, you may be assuming unnecessary risk. In many cases, you often do get what you pay for. Consultants are experts in their field. They can be an enormously valuable tool in the success of your business. By taking an active role during the hiring of a consultant and the execution of the project, you can greatly increase the chance of success.
Quality Engineered Solutions 905 Century Drive, Burlington ON L7L 5J8 (905) 333-6862
7597 Jones Baseline, Arthur ON, N0G 1A0 | Tel: (519) 848-2107
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www.oimp.ca
www.ontariomeatandpoultry.ca
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NUTRITION ANALYSIS SERVICE Cost Effective - members receive a 50% discount on services Compliant - meet your regulatory obligations Confidential - guaranteed!
The service includes a nutritional analysis and a camera ready Nutrition Facts label.
CONTACT US TODAY! (519) 763-4558 oimp.ca | technical@oimp.ca
BRING HOME THE BACON WITH AN EFFECTIVE BUSINESS PLAN. Why plan? It's the most effective tool for uniting people around a vision, a guiding light to keep your business healthy for generations to come. Get started at www.TakeANewApproach.ca
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www.oimp.ca
WORKSHOPS & WEBINARS Lunch & Learn Webinars run from 12:00 to 1:00pm. Invitations to login will be sent once registration is received and processed. Workshops run from 1:00 to 4:00pm at the OIMP Guelph office (unless otherwise noted on the registration form).
September 21, 2016 EXECUTING AN EFFECTIVE MOCK RECALL WEBINAR You have developed and documented your Recall Plan but now what? How do you know that it will be effective? Will you be able to trace all of the products or identify all of the customers that have received them? This webinar will walk participants through a Mock Recall – identifying where gaps may exist and strategies on evaluating your Recall Plan’s effectiveness.
October 26, 2016 BIOFILM DETECTION AND TREATMENT WORKSHOP This workshop will provide an overview of the conditions under which biofilms develop in food manufacturing facilities. It is critical when producing meat products, both fresh and ready to eat, that they are produced in sanitary conditions. Contamination of the product through biofilms can negatively affect your product’s quality, shelf life and potentially the safety of the product. Led by Brian March of Sani-Marc, this workshop will provide participants with an overview of the conditions under which biofilms develop, the risks to the food, and detecting and removing biofilms.
November 23, 2016 GOVERNMENT FUNDING FOR MEAT PROCESSORS WEBINAR
December 14, 2016 FINISHED GOODS LABELLING BEST PRACTICES WEBINAR
This webinar will feature the top 10 funding programs for food processors in Ontario, presented by Mike Janke, Vice President of FairTax Grants & Incentives.
Presented by Wayne Slater from Carlisle Technology, during this one hour lunch and learn webinar you will learn why serializing barcodes is important in the meat industry, how to simplify labelling via templates, and tie it to the Safe Food for Canadians Act and traceability.
Mike will discuss the importance of designing a proactive strategic approach to grants and incentives as well as highlight some grant writing tips and tricks.
Workshop $150/person Lunch & Learn Webinar $50/person
www.ontariomeatandpoultry.ca
OIMP Members receive a
50% DISCOUNT on registration fees!
For more information, visit oimp.ca or call (519) 763-4558.
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Advertiser Index A1 Package Co. www.a1pkg.com
pg. 8
Jarvis Industries Canada Ltd. www.jarviscanada.com
pg. 27
Abate Packers www.abatepackers.com
pg. 34
Meat Depot, The www.themeatdepot.ca
pg. 19
Abell Pest Control www.AbellPestControl.com
pg. 18
Multivac ca.multivac.com
pg. 30
Agri-Food Management Institute www.TakeANewApproach.ca
pg. 36
Pemberton & Associates www.pemcom.com
pg. 19
AKR Consulting Canada Inc. www.akrconsulting.com
pg. 16
Poly-Clip System www.polyclip.com
BIO www.bioTrack.ca
pg. 17
Quality Engineered Solutions Ltd. www.qes.ca
pg. 35
Brass Monkey Installations Ltd. www.brassmonkeyinstallations.com
pg. 29
Reiser www.reiser.com
pg. 15
Can-Tex Protective Systems Inc. www.can-texfloors.com
pg. 31
Rothsay www.rothsay.ca
pg. 31
Carlisle Technology www.carlisletechnology.com
pg. 10
VC999 www.vc999.com
pg. 2 & 40
Donnell Insurance Brokers Ltd. www.donnellins.com
pg. 12
Viscofan www.viscofan.com
pg. 13
Duropac www.duropac.com
pg. 29
Vision Link Security Inc. www.visionlink.ca
pg. 14
Handtmann Canada www.handtmann.ca
pg. 39
pg. 17 & 32
MEMBERS, ARE YOU RECEIVING OIMP ELECTRONIC COMMUNICATIONS? Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest news within the industry including upcoming training events and funding opportunities. Technical eBulletins are distributed as needed with information including regulatory changes, MOL blitzes, animal rights activist events, and business opportunities. As this important industry information is often time-sensitive, please make sure your spam safe list includes news@oimp.ca, technical@oimp.ca, and member@oimp.ca. If there are other people within your company that should be receiving information contact Jessy at (519) 763-4558 or member@oimp.ca to have them added to our lists. 38
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