2017 Fall BLOCKtalk

Keeping Ontario’s Meat and Poultry Industry Informed Fall 2017

Vol. 23, Issue 3

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K

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Monitoring Sanitation – ATP Testing pg. 36

Save with EI Preminum & WSIB Exemptions pg. 38

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Index BLOCKtalk - Fall 2017

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Vol. 23, Issue 3

Member Achievements

President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Member Achievements..................................................... 6 New Product Showcase.................................................... 7 Processors Can Innovate with Universities....................... 8 Funding Programs........................................................... 10 Names in the News......................................................... 12 Dry Cured Sausages – Are they safe?............................. 14 Canadians Increase Protein Consumption...................... 16 Employee Fraud.............................................................. 18 Business Member Profile: Karlovo.................................. 20 Associate Member Profile: Klever Equipped................... 22 Affiliate Member Profile: Veal Farmers of Ontario........... 24 Thermal Processing Fundamentals................................. 26 Developing a Fingerprint for Ontario Beef....................... 28 Inspecting Animals Prior to Slaughter............................. 30 Preventing Pest Infestations............................................ 32 6 Easy Ways – Conveyor Safety...................................... 34 Monitoring Sanitation – ATP Testing................................ 36 Save with EI Premium & WSIB Exemptions.................... 38 Preparing Skilled Employees for Industry....................... 40 Advertiser Index.............................................................. 42

www.ontariomeatandpoultry.ca

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32

Spinach and Feta Stuffed Veal Chop

Preventing Pest Infestation

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See You at the Falls!

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hope all our members have had the opportunity to enjoy the summer (despite all the rain!) as it truly is a beautiful time of the year. Summer is also a very busy time with BBQ season at its peak so hopefully you’ve been able to set aside some time for family and friends.

OIMP has also been busy. The provincial government’s change to Bill 148 Changes in the Workplace is going to dramatically affect our bottom line. Even if you don’t pay any of your workers minimum wage, there is concern that higher paid employees will be looking for an incremental increase. OIMP has sent a letter to Kevin Flynn (Minister of Labour) to address our concerns and consider all the economic impacts it will have on our industry. I have been invited to a private round table with Minister Flynn and Minister Jeff Leal (Minister of Agriculture, Food and Rural Affairs and Minister Responsible for Small Business) at the end of the month. This is my opportunity to speak directly to them on your behalf.

OIMP is also preparing for our annual gala in October. I hope you have reserved your hotel rooms and obtained your gala tickets. This event is a huge opportunity for you to meet with other members! I always walk away from this event thinking we are so fortunate to have such a great membership. A place where we can come together, meet new people and share ideas. Communication is key and this is a great place to share it.

Let’s stay connected!

Carol Goriup, President

Recognizing Excellence

O

IMP is buzzing with activity as we prepare for several spectacular industry events this fall!

The butcher competition elimination round runs September 11, where our butchers will compete to determine who will proceed to the final round taking place at our Meat Industry Expo. Speaking of Expo, be sure to stop by the OIMP booth and say hi to the members of our team.

I invite you to join us on Saturday October 21 when we roll out the red carpet for our awards gala and recognize our member accomplishments. Ontario’s Finest Butcher will be crowned and the winners of the Ontario Finest Meat competition will be announced. You’ll even have the opportunity to bid on some of Ontario’s premium meat products. Tickets will go fast so order yours today.

As we commence our 2018-20 strategic planning exercise we will be seeking input from our members. You will be receiving a survey in the coming weeks which I encourage you to complete. Connecting, supporting, and advocating for our members is what we do, let’s make sure we are doing it right!

Laurie Nicol, Executive Director 4

BLOCKtalk - Fall 2017

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

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

Business Retail Members - 45

Associate Members - 58

Retail Associate Members - 42

Business Members - 137

Total Members - 288

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

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

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

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

• Jarvis Industries, Calgary (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham, (1989) • Springer’s Meats, Hamilton (1989) • Barron Poultry, Amherstburg (1991) • Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991)

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

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

OIMP Vision

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

Artisan Farms Direct Ltd. Gregory Nolan 3-6400 Shawson Dr, Mississauga (905) 670-3450 artisanfarms.ca

Bilal Farms Sultan Zazai 1926 Landry St, Clarence-Rockland (613) 866-6639 bilalfarms.com Golden Family Tree Ltd. Catherine Feng 118-1895 Clements Rd, Pickering (416) 992-3892

Hung out to Dry Nadine Danks 127 Country Rd. 34 West, Cottam (519) 259-9154 New Trend Hospitality Ltd. Henry Yang 3-10 Melford Dr, Scarborough (647) 348-0100 The British Grocer Chris Keld 1240 Burloak Dr, Burlington (905) 332-3883 mybritishgrocer.com

Totally Game Inc. Megan Hadley 126 Christina St. N, Sarnia (519) 491-6328 totallygamemeat.ca

The Meat Department Jim Komatsu 207 Danforth Ave, Toronto (416) 320-8790 themeatdept.wordpress.com

Associate Members Sterling Marking Products Cody Holmes 1147 Gainsborough Rd, London (519) 434-5788 sterling.ca www.ontariomeatandpoultry.ca

en t

Aw y A ar chie d vem

I

SYSPRO Canada Michelle Zorn 902-5995 Avebury Rd, Mississauga (905) 502-5502 ca.syspro.com

. e at

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 29, 2017.

Meat Industry Achievement

Award

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

OIMP

ADMINISTRATION

Retail Associate Members Appin BBQ Service & Catering Victor Melo 5959 Glendon Dr, Appin (519) 289-5000 appinbbqcatering.com

M

Business Members

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 29, 2017

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 | Carol Goriup Florence Meats, Oakville PAST PRESIDENT | Cory Van Groningen VG Meats, Simcoe VICE PRESIDENT | Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER | Marc Oliver Sargent Farms, Milton 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 2017 Winter November 10 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for the correctness of the information.

DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay

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MEMBER ACHIEVEMENTS

Do you have an audit coming soon?

Do your floors need repairs or a pre-audit inspection?

Atwood Heritage Processing On July 7, Atwood Heritage Processing (formerly NS Martin) hosted an open house of their new processing facility soon to be licensed by the Canadian Food Inspection Agency (CFIA). This state-of-the-art facility will manufacture their summer sausage and snack sticks. Their provincially-licensed processing facility, located on the same property, will continue to operate the retail store and offer custom cutting and processing services.

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New Product Showcase Model JHS Hand-Held Pneumatic Skinner Jarvis’ new JHS-Hand Held Pneumatic Skinner is specially designed for fast and efficient removal of trimming strips, skin patches, rounds, butts, hindquarters, and loins from pork carcasses. It is also useful for trimming and de-fatting hams, fish skinning, removing chicken breast skin, and trimming turkey membranes. Jarvis’ new JHS skinner provides low cost skinning of boars and sows with clean, uniform, controlled depth removal of skin and fat, without knife cuts or gashes.

For more information please contact Jarvis Industries Canada Ltd. at (403) 236-5350 or (800) 661-8493.

If you have a new product or service you would like to appear in the next issue of BLOCKtalk please email a brief paragraph and photo to heather@oimp.ca. Please note: Not all submissions are guaranteed to appear as they are subject to available space and appropriateness.

25 YofEARS RI N G SHA E TABL TH

E

As the Ontario Association of Food Banks marks its 25th Anniversary, we want to say THANK YOU to members of the Ontario Independent Meat Processors for your continued generosity and support.

September is Hunger Action Month www.ontariomeatandpoultry.ca

To make a donation to the Ontario Association of Food Banks, please call us at 416-656-4100 or email info@oafb.ca!

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Come

TOGETHER Ontario BLOCKtalk Fall 2017 7 YEARS

How Meat Processors Can Innovate with Universities

I

nnovation is critical to the long-term success of meat processors. Whether it’s modifying an ingredient, a processing method, or packaging, consistent development of your product or service will help to remain competitive in an increasingly complex marketplace. Although smaller meat processors often lack the internal resources to drive innovation, this doesn’t have to prevent improvements from happening.

To overcome internal innovation barriers, small businesses could perform research and development projects with an Ontario college or university. These institutions can help businesses research new products and ingredients, explore new production methods, and redevelop packaging to improve a company’s overall value proposition.

Businesses can even receive government funding to perform these types of collaborative research and development projects.

There are several funding programs for R&D partnerships, most of which meat processors can apply for. Funding can also support a variety of project sizes and research requirements, from accessing one student researcher to an entire team of students.

Why Perform Research and Development Projects with Academic Institutions?

There are many reasons why Ontario-based meat processors should explore collaborative R&D projects. Some include: • Improved Research Outcomes: Students and professors have the knowledge and skills necessary to help your project cross the finish line in less time and company commitment.

• Access to Research Talent & Equipment: Businesses can test products or services to certify that the research delivers expected outcomes or end products, as well as gain access to specialized equipment and professors with unique focus areas and expertise.

• Meat Processing Talent Development: Providing young researchers with access to projects in the meat processing industry will help them develop skills and interest in the sector.

By making connections with these youth, meat processors can nurture and develop this talent and help them find postacademic employment.

Academic Institutions to Perform R&D Projects With To get started with academic collaborations, it’s often best to approach an institution with an idea to see if they have interest or capacity for it. Contact a local college or university with a specific project in mind, and ask how their resources can help your project.

Some of the academic institutions in Ontario well-known for food innovation include: Brock University; Carleton University; Conestoga College; Centennial College; Durham College; Fleming College; George Brown College; Niagara College; Ryerson University; Trent University; University of Guelph; and University of Toronto.

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BLOCKtalk - Fall 2017

Government Funding to Support Food Research Canadian government grants are a great way reinforce these academic collaborations by reducing the financial risk. Both the federal and provincial governments have developed funding programs to reduce research project expenses when a college and university are involved; when used effectively, they can help food www.oimp.ca

processors greatly improve research projects. There are two ways businesses can access government-funded research assistance: Using an Academic Research Facility College and university professors can express interest in proposed research projects where they feel their skills (and the skills of students) can be used effectively. Once accepted, a statement of work can be developed to define the project, and specific deliverables will be assigned to each party. Professors and their team of researchers will complete tasks in a laboratory and will share results with companies as they come available.

Funding Programs: • NSERC Engage: Up to $25,000 in funding to support projects that that can be achieved by a professor and research team over a maximum 4-6 months. A program called NSERC Engage Plus can provide another $12,500 and extend these projects for up to 6 months.

• NSERC Collaborative Research & Development (CRD): Up to $200,000 in funding to support large-scale studies and research projects spanning 1-5 years.

Providing Research Internships Another way of accessing research talent is to hire interns.

Internships can help accomplish specific project objectives without hiring on another full-time worker, which can be a huge benefit to small companies. Interns can also be accessed relatively easily since many post-secondary programs require students to gain internship experience and companies are always offering work opportunities. They may be entirely based at your organization or split their time between your workplace and their school.

Funding Programs: • Mitacs Elevate: Up to 50% of a PhD intern’s wages to a maximum $25,000 per year. Internships span for two years, providing a total of $50,000 in funding. Please note that this program can only be applied during periodic application intake windows.

• Mitacs Accelerate: Up to 50% of a Master’s or PhD intern’s wages to a maximum $7,500 per 4-month internship period.

• OCE Research Internship Program: Up to 50% to a maximum $60,000 in funding. Companies may receive up to 6 internship units (of 4 months each) to hire post-secondary graduates.

Businesses can hire multiple interns or extend the internship period of a single intern by assigning internship units as necessary.

Mentor Works is a business support organization specializing in Canadian government funding. The Ontario-based business has helped hundreds of businesses build and execute their funding strategy through a mix of federal and provincial government grants, loans, and tax credits. Mentor Works offers free online resources, funding webinars, and news via their website at www.mentorworks.ca.

Mentor Works Ltd. 151 Savage Drive, Unit 5 Cambridge ON N1T 1S6 888-599-3111 contact@mentorworks.ca www.mentorworks.ca

Great-tasting Gourmet Poultry & Game Meats

2017 marks the 50th anniversary of our family business and we could not have possibly made it this far without the help of many people over the years.

Our family would like to thank the many family farms that have supplied us with the best Ontario has to offer, many spanning three and four generations.

To our dedicated staff in helping us provide the best quality product and service possible.

The entire OIMP organization from Laurie and staff members to the many volunteers whom have served on the board. We couldn’t have succeeded without the continual guidance in navigating through the many challenges over the years.

And most of all our valued customers and consumers whom have entrusted us for the past 50 years with feeding their families and friends.

7597 Jones Baseline, Arthur ON, N0G 1A0 | Tel: (519) 848-2107

www.ontariomeatandpoultry.ca

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Funding Programs for Ontario Processors Investing in Business Growth and Productivity (IBGP)

Get the most out of equipment upgrades by contacting your local hydro company and learn more about retrofit incentives and how they can help your organization gain a competitive edge.

The Investing in Business Growth and Productivity (IBGP) initiative focuses on established businesses that have the Eligible measures under the program are those that provide potential to be global players with innovative and unique sustainable, measurable and verifiable reductions in peak opportunities to accelerate growth and support job creation. electricity demand and/or electricity consumption and below This initiative supports economic growth and job creation are some examples: by helping businesses to expand their markets and facilities, adopt new technologies and processes to improve productivity, • Lighting retrofits and increase business capacity to participate in global markets • Lighting controls • HVAC redesign and integrate into global value chains.

• Chiller replacement This is a continuous intake, two phased application process. • Variable speed drives • Improvement of thermal performance of a building envelope In Phase I of the process, Applicants complete and submit through measures such as increased insulation, installation a “Statement of Intent” that provides a high-level overview of of high performance windows and frames, low emissive their organization, the proposed project, and its impacts and window glazing or low emissive roof barriers benefits. Upon written confirmation from FedDev Ontario • Implementation of new operating procedures, including that the application can proceed to Phase II, Applicants will the purchase and installation of equipment (such as an be asked to submit a full application. All project activities energy management system, building automation systems, must be completed by December 31, 2018. sensors, control equipment, metering equipment, or related communication systems) necessary either to obtain or to Prior to submitting a Statement of Intent, potential increase the effectiveness of an energy management system Applicants are strongly encouraged to contact the Agency at or building automation system 1-866-593-5505 for help with your application and to discuss other Government programs that may be applicable to your For more information on the Save on Energy Retrofit opportunity. Please refer to www.FedDevOntario.gc.ca for program visit www.saveonenergy.ca. more information.

Save on Energy Retrofit Program

SMART Green Funding

Save on Energy Retrofit incentives reduce project and operational costs for equipment upgrades – and open the door to new possibilities for your business. Whether it’s a lighting upgrade, motor and heating installations or new control systems, incorporating energy efficiency into your operations delivers benefits that reach far beyond your energy bill.

Canadian Manufacturers and Exporters (CME) is pleased to announce exciting changes to the SMART Green Program.

CME has long been the leading voice in advocating for program updates and are delighted the government of Ontario has moved forward with their recommendations.

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Enhancements to the Program: Effective immediately, SMART Green Program assessments will now be covered at 100% up to the following amounts: • $2,500 for a walk-through: One-time payment will be issued following the submission of Walk-through report and proof of payment.

• 100% up to $15,000 for a detailed technical assessment: 50% of eligible costs at time of completion will be issued. The balance of payment (if the initial payment (50%) did not exceed $15,000) will be released at the approval of a project application that resulted from the detailed assessment.

www.oimp.ca

• 100% up to $30,000 for a detailed technical assessment requiring gas metering: Technical assessments that require gas metering will follow the same process as detailed technical assessments, only the assessment value is capped at $30,000.

Of note, detailed technical assessments no longer have to be completed by a third-party consultant if the applicant has an in-house engineer or energy manager who can provide the reporting requirements.

In addition, project amounts have increased to 50% of eligible costs for a maximum of $500,000 per facility. Multiple facilities (or affiliated companies) are eligible to maximum of five, however combined funding for projects cannot exceed $1.5 million.

About the SMART Green Program: In the fall of 2016, CME in partnership with Government of Ontario launched a new $25 million SMART Green fund that will assist eligible small- and medium-sized manufacturers reduce greenhouse gas (GHG) and improve their energy efficiency.

The purpose of this program is to support investments in technology and process improvements by manufacturers which result in GHG emissions intensity reductions and/ or avoidance through upgrades to process/production equipment, deliver energy efficiency, and lead to productivity improvements, which in turn lead to lower GHG emissions on per-production-unit basis; more specifically, where improvements will include new process and/or production equipment installation and associated costs to an existing facility.

Learn more on Smart Green Program’s website www.cme-smart.ca.

SYSPRO Canada will be exhibiting at the Meat Industry Expo, October 20 Stop by BOOTH #328 to hear first-hand how SYSPRO is solving complex business challenges in the food industry.

www.ontariomeatandpoultry.ca Syspro_MeatProcessors_HalfPageAd_v9.indd

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4:14 PM

Names in the News CAPI Welcomes New Chair and Board Members The Board of Directors of the Canadian Agri-Food Policy Institute (CAPI) is pleased to announce the appointment of John F.T. Scott to the position of Chair.

Mr. Scott has been involved with CAPI since its inception and has served on the Board for the past three years. He is the former CEO of the Canadian Federation of Independent Grocers and the past chair of the acclaimed Vineland Research and Innovation Centre. He cites the work of CAPI as one of his great passions in life.

Daynard first joined FFCO’s predecessor organization, the Ontario Farm Animal Council, in 2005. She has been employed as Communications Manager of FFCO since 2012 and has been serving in the role of Interim Executive Director since January of 2017.

CAPI also elected two new members to its Board of Directors.

Chantelle Donahue is the Vice President & Commercial Seed Manager for Global Edible Oil Solutions-Specialties (GEOS-S) at Cargill Limited. Deborah Stark is the former Deputy Minister of the Ontario Ministry of Agriculture, Food and Rural Affairs.

She retired from this position in 2016 following a rich career in the Ontario public service, during which she held several senior management positions.

Prior to joining FFCO, she worked first as a journalist and then as Communications Manager for the Ontario Cattlemen’s Association (now Beef Farmers of Ontario). Raised on her family’s grain farm near Guelph, Daynard is a graduate of Wilfrid Laurier University and the Advanced Agricultural Leadership Program.

Outside of her work with FFCO, she is involved with several agricultural organizations including the Canadian Farm Writers Federation and the Ontario Agricultural Hall of Fame Association.

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BLOCKtalk - Fall 2017

Farm & Food Care Ontario hires Executive Director Kelly Daynard has been hired as Executive Director of Farm & Food Care Ontario (FFCO), a coalition representing Ontario’s farm families, agribusinesses, food processors, food companies and more.

“The board of directors is unanimous in its decision to hire Kelly to lead Farm & Food Care Ontario. She has a strong knowledge of the agricultural industry and is well-known and well respected by members, staff and industry stakeholders. Over the years, she has consistently demonstrated her commitment to this organization and its mandate and has led the development of many of our award winning initiatives,” said Brian Gilroy, chair of the board of directors.

Jim Clark now Chair of the OFPMC “I’m pleased to announce Jim Clark has been appointed as Chair of the Ontario Farm Products Marketing Commission for a two-year term, effective June 14, 2017.

As interim chair since January 2017, Jim has shown strong leadership at the Commission and for our farming sector -- critical to ensuring that the Commission continues to support and guide Ontario’s agriculture and agri-food value chain growth, as well as operate in the public interest.”

- Jeff Leal, Minister of Agriculture, Food and Rural Affairs The Ontario Farm Products Marketing Commission plays an integral role in administrating the regulated marketing system and overseeing marketing boards in the province. The chair is appointed by Order in Council.

Jim Clark is currently the Executive Director of the Ontario Cattle Feeders’ Association and is the co-owner and operator of a beef and cow-calf farm in Elgin County. Previously, he served as senior policy advisor and stakeholder relations specialist for the Minister of Agriculture, Food and Rural Affairs. www.oimp.ca

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Dry Cured Sausages How do we ensure they are safe and meet regulations?

Melissa Stevenson, Principal Consultant, FS & RD Consulting

T

here are several important ingredients and processing parameters that are required to make dry cured sausages.

The Federal and Provincial governments regulate the processing of dry cured sausages in licensed meat plants, following the requirements in Chapter 4.16.1 Control Program Requirements for Fermented Meat Products of the Meat Hygiene Manual of Procedures. Additionally information can be obtained in Annex A: Curing – Approved Curing Methods to Ensure the Destruction of Trichinella in Sausages and Other Meat Products Containing Striated Pork Muscle Tissues. These regulations prescribe several requirements that ensure fermented dry cured sausages are safe for human consumption and include: • Starter culture requirement • Nitrates - nitrites requirement • Salt level • Water activity (sometimes in conjunction with pH) • Fermentation degree hours • Drying days Although these requirements are rigid and must be followed, there is still flexibility within individual product development processes. The ability to alter variables in order to differentiate your product from others is still an option. You can vary the salt level, casing size, spices, starter culture, and use different fermentation and drying processes in order to distinguish your finished product from others. During the blending process there are rules that must be followed: 1. Starter cultures must be maintained at <4 C and a pH <5.3 in order to prevent microbial growth. Growth or transmission to the inoculum. If pH ends up >5.3 the inoculum would need to be tested at minimum for Staph. aureus.

2. To ensure that the product meets the curing process it requires that the mix contains salt together with at least 100 parts per million (ppm) and not more than 200 ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination, used during the preparation. These nitrite or nitrate salts or both, along with salt help to preserve the product by slowing down microbial growth.

3. Salt levels need to be at a minimum of 2.5 % in order to make the product shelf stable. Less salt can be used but it will impact your total number of drying days. Drying days are determined by casing size, salt level and fermentation process.

4. Water activity: reducing the water activity (aw) through the addition of salts, sugars, etc. helps to restrict the growth of pathogens. By lowering pH to below .85 all of the following can be controlled: Clostridium botulinum, Clostridium perfringens, Enterobacteriaceae, Pseudomonas, Salmonella and Staph. aureus.

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5. T richinella is more resistant and is not destroyed unless the water activity is below .85. pH can sometimes be used in conjunction with water activity to maintain pathogen control, especially if your goal is to obtain a shelf stable claim on the finished product.

6. Fermentation – time and temperature of fermentation is critical for both the quality and safety of a product. There are a few different choices of time and temperature that can be used, but the end result needs to have the product consistently < 5.3 at the end of the fermentation process. The guidelines for this section can be found in the CFIA Manual at 4.16.2. There are additional guidelines, typically a heat treatment, to control Salmonella and E.coli. This additional guideline is required if the manufacturer is handling beef as well as pork in the same facility.

7. Sausages can be stuffed in many different types of casing, but what is most critical is to ensure that the dry curing process is able to effectively destroy Trichinella, a pathogen that was once common in pork. The dry curing process that can be used is dependent on the casing size, salt level and the fermentation procedure that is used. The minimum of drying days is determined based on a calculation of these three factors.

In order to be considered a “shelf-stable” and not require refrigeration, a fermented meat product must have a minimum of 100 ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements and meet one of the following sets of specific requirements: (Chapter 4.16.3 Excerpt) 1. The pH of the finished product is of 4.6 or less, regardless to its final aw.

2. The aw of the finished product is 0.85 or less, regardless of its final pH. 3. The pH is 5.3 or lower at the end of the fermentation period and the end product has a aw of 0.90 or lower.

Fermented products which do not meet these requirements must be labelled with a refrigeration statement. It is important you understand how to apply these regulations for dry cured sausages to ensure you produce a safe meat product.

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

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New Data Indicates That Canadians Have Increased Their Protein Consumption Consumption still lingers at the lower end of the acceptable range set by the Institute of Medicine Canadian Meat Council

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esults from the newest Canadian Community Health Survey (CCHS) report Canadians are consuming more of their calories from protein than they did over a decade ago.

Fat consumption amongst adults increased slightly and there was a small decline in carbohydrates consumption.

According to Dr. David Ma, PhD, Department of Human Health and Nutritional Sciences at the University of Guelph: “While there are some differences in consumption since the last survey in 2004, the data shows Canadians are generally consuming carbohydrates, fats and protein within recommended ranges. We need to eat these in the right proportions of total energy to reduce risk of chronic disease and to provide enough essential nutrients.”

The report notes that for children and teenagers, the percentage of daily energy intake from protein increased one per cent (from 14.6 per cent in 2004 to 15.6 per cent in 2015). For adults, it edged up from 16.5 per cent to 17.0 per cent. This still lingers at the lower end of the acceptable range of 10 to 35 per cent of calories set by the Institute of Medicine.

“Research shows that diets with increased protein and reduced carbohydrates may help prevent type 2 diabetes by facilitating weight loss through increased satiety, increased thermogenesis, and muscle retention,” said Mary Ann Binnie of the International Meat Secretariat Nutrition Committee and a Canadian Meat Council spokesperson. “This is especially important given the number of Canadians diagnosed with diabetes has tripled in the past 20 years.”

About the Canadian Community Health Survey The CCHS is a national Statistics Canada survey that collects information from Canadians ages 1 and older in every province about their self-reported eating habits and use of nutritional supplements, as well as other health factors.

About the Canadian Meat Council Founded in 1919, the Canadian Meat Council represents Canada’s federally registered meat packers and processors as well as the industry’s numerous suppliers of equipment, technology and services.

For further information: or to reach a spokesperson, please “The data is encouraging as the previous national survey contact: Nic Canning, Account Manager, Smithcom Ltd., nic. showed Canadians were consuming protein at the lower end of canning@smithcom.ca, 413-992-7187 the acceptable distribution range,” said Dr. Stuart Phillips, PhD, Director of the Physical Activity Centre of Excellence (PACE) and McMaster Centre for Nutrition, Exercise, and Health Research.

“Protein is essential for all tissues in the body, providing amino acids that are important for growth and development. Protein is particularly important for older people to help slow muscle loss.”

“Based on my research, consuming even more than the recommended amount of high quality protein, from nutrientrich sources such as pork, beef, lamb, dairy products and eggs throughout the day, combined with regular exercise, helps prevent the loss of muscle tissue as we age,” he adds.

Many Canadians consume an abundance of foods, but many do not obtain the nutrients they require for good health. Meat, for example, is a compact source of many nutrients that are essential for good health and life. These include: protein, phosphorus, zinc, iron, selenium, magnesium, potassium, vitamin B12, thiamin, vitamin D, niacin, and riboflavin.

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The High Cost of Employee Fraud

A

s a small business owner, you know your business is susceptible to all kinds of outside threats. Sadly, it’s the hidden internal threats, like employee fraud, that often go undetected until they are too late.

Pay Attention to Changes in Your Employees’ Financial Situations: An employee who falls on hard times could be more likely to commit fraud, while an employee that seems to have come into money recently may have done so at your expense.

Not only does employee fraud betray your trust and shake your confidence, it can have a devastating financial impact on your business.

Here are some revealing statistics about the effects of employee fraud: • On average, 5% of business revenue is lost to employee fraud • The median loss caused by fraud is $145,000 • On average, it takes 18 months for a business owner to detect employee fraud • There are 3 main types of employee fraud: stealing/misappropriating assets (85%), corruption (37%), and financial statement fraud (9%) • 28.8% of small businesses were victims of employee fraud between 2012 and 2013 • 58% of businesses don’t recover any money resulting from employee fraud

Break Up Finance/Accounting Duties: Giving employees carte blanche with financial responsibilities is a recipe for disaster. Make sure there are checks and balances in place to prevent fraud.

According to the Association of Local Government Auditors, employees typically engage in fraudulent activity at work because they have a real or perceived reason to steal. This reason is usually financial.

They also have the opportunity to carry out the fraud, and a reason to justify their behavior.

5 Ways You Can Protect Your Business Perform a Background Check: Know who you are hiring in the first place, but don’t let a clear background check keep you from paying attention. Only 18% of employees who commit fraud are actually disciplined or fired for fraud.

Require Employees to Go on Vacation: Employee who commit fraud need to stick around to cover up their fraudulent activities. Insist that all employees - especially those that have opportunity to commit financial fraud - use their vacation time.

Foster an Ethical Work Environment: A written code of conduct and compliance hotline go a long way in helping to uncover fraudulent activities. Tips are often the only way many fraudsters ever get caught.

In addition, you can carry commercial crime/theft coverage to protect your business against employee fraud and embezzlement. Talk to your insurance broker about your policy options.

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

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

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BUSINESS MEMBER PROFILE

Karlovo – Since 2001 Heather Nahatchewitz, Marketing and Communications Director

F

ounded and managed by Krassimir and Krassimira Tabakovi in January 2001, Karlovo (named for a town in central Bulgaria) manufactures and offers traditional Bulgarian, Polish, Ukrainian, Serbian, Macedonian and Spanish salami and dry meats.

“When I came here I didn’t see any Bulgarian products on the market and our community was looking for it. I took over a small butcher shop and started from there. Built it from scratch,” says Krassimir.

With only six employees (counting the owners) Karlovo operates two retail locations, one in Etobicoke, the other in East York. The plant is part of the Etobicoke location and

produces all of the meat products sold at both locations.

Karlovo also distributes its products to other stores in Toronto, Mississauga, Brampton, and Ottawa.

When I arrived at the Etobicoke location, the lovely Krassimira was busy preparing for the lunch crowd and we had a few

“When I have a question I can just call OIMP for the answer. They always help me.” ~ Krassimir

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moments to chat. I just had to ask her about the odds of two people with the same name meeting and falling in love in their home country of Bulgaria. Was the name so common there? Krassimira told me the ‘a’ at the end made it feminine and it was really just a coincidence. After 25 years of marriage they’ve been asked the same question numerous times and don’t even think about it anymore.

(Except of course when the phone rings and they patiently try to decipher whether the call is for Krassimir or Krassimira.)

Krassimir’s day starts at 8am with production at the plant. He then makes deliveries to other stores including Starsky’s and the second Karlovo location. The day wraps up by 9pm when the stores close, paperwork is completed, and everything has been cleaned and put away for the next day.

Karlovo produces about 50 meat products, the most popular being the beef pastarma and sudjuk.

Krassimir’s personal favourite?

“My products are like my children,” smiles Krassimir.

“I don’t have a favourite.”

They used to have more variety but with certain regulations being introduced they had to stop producing some products.

Krassimir provided an example of how people

would line-up to get fresh kobassa, still warm from the smokehouse.

“Now that it can’t be served warm and must be vacuumpacked, people stopped coming for it.”

That hasn’t stopped the couple from doing what they love.

“Consistency and quality. That’s our philosophy,” says Krassimir.

“You have to love your work. When you see your customers happy – that’s everything.”

Karlovo Inc. has been an OIMP member since 2003. They’ve recently entered three products in the Ontario Finest Meat Competition™ for the first time. Join us to see if they’ve won at the OIMP Red Carpet Awards Gala on Saturday October 21, 2017.

Karlovo Inc. 8 Six Point Rd. Etobicoke, ON M8Z 2W8 (416) 503-2950 469 Cosburn Avenue Toronto, ON M4J 2N6 (416) 421-5207 karlovo.com @KarlovoInc

www.ontariomeatandpoultry.ca

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ASSOCIATE MEMBER PROFILE

Klever Equipped – Specializing in what matters Heather Nahatchewitz, OIMP Marketing and Communications Director

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e had barely sat down for the interview when Michael Klee, founder and CEO of Klever Equipped, expressed how important it was that this profile be about the team and not him, even refusing a photo of himself alone in his office. “We do it together,” he said. “Not me alone.”

In a time where more and more food equipment manufacturers are merging together under big umbrella corporations, and their sales and service teams are overwhelmed with technical information, Michael decided to focus and specialize on what he knows best: smokehouses, chillers, cookers, fermenting and drying equipment.

“It’s so important to specialize,” says Michael. “Know what you’re talking about, not just generalize things. That’s what our customers like about us.”

Klever Equipped has partnered with two of the world’s leading manufacturers in the food-processing industry, Travaglini and Fessmann; distributing their cutting edge equipment and modifying it to the customer’s specific needs. This year they started a new relationship with KMA specializing in odour and pollution control and to reduce carbon output on their equipment and protect the environment.

Come see Klever Equipped at Meat Industry Expo, October 20-21, 2017.

Booth #224 To make sure the service is up to par, sub-contractors go to courses at suppliers in Germany and Italy to give them the basic knowledge, then they move on to on-site training. “A good service technician can start up a smokehouse. A bad technician can only fix a smokehouse,” says Michael.

Klever is currently working towards opening a school for customers so they can make the best use of their equipment.

“Meat manufacturers have so many machines to take care of and it’s a tremendous investment. We want them to be the most efficient. Often they use only up to 80% of the machine’s capabilities but it’s the remaining 20% that will make the difference to their bottom line.”

Klever also offers consulting but to customers only. “Our machines last 20, 30, 40 years,” says Michael. “When they buy from us it’s like they marry us. We have to take care of the relationship as we’ll be servicing them long term. Consulting is always included free of charge with any purchase.”

“We are the translator between the manufacturer and the processor. Doing it differently in Canada from European countries doesn’t mean it’s wrong. It’s what works for that processor and that product.”

For customers looking for spare parts they can preview the photos online to easily identify what they are looking for and order straight from the warehouse in Canada.

Although Klever has only six employees, there are nine service contractors and with a total of 24 technicians across Canada to service their customers, each specializing in their own area of expertise whether cooling, gas, electrical, mechanical, millwrighting, etc. “We keep overhead down by using sub-contractors for sales and service. Our customers appreciate that.”

“When big customers have a smokehouse down they may lose 10% capacity. The small guys lose 100% of production when down.

We need to have the parts on hand and provide service to them quickly to get them back up and running.”

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Employees are vital to the success of Klever. From the furniture to the art to the lighting, they’ve created a comfortable and inviting office atmosphere where anyone would want to spend their working hours.

“Supporting OIMP is important because they provide a network which brings us closer to our customers. We find out what they need by going to conventions like Expo and talking to them. See what they are happy with, what they complain about. This allows us to identify what we have to do with our machines to make them happy.”

“We spend as much time here in the day as at home,” explains Michael. “I want my team to like it here and so we’ve created a setting more like a family then a workplace. And we’ve established a trust.

How does he find the ‘right’ people? “I only hire open-minded individuals. No one in this office did this job before. You have to work twice as hard to change the behaviour of people who “know everything” so it’s better to hire people who are willing to learn.”

And the hiring philosophy works as the team excels. “Nobody in my company pushes a problem to someone else. They make it their own and they deal with it. They may ask for help but never say ‘that’s not my problem’. They work together and figure out a solution.”

www.ontariomeatandpoultry.ca

~ Michael Klee, CEO It’s not just about the nice atmosphere, Michael challenges, motivates, and empowers his team. “Everyone gets a share of the company. Then they are working for themselves.”

And Michael practices what he preaches. “I learn from everyone. I’m not smarter than other people but I learn from my customers. I ask questions. Thirty years of education and counting.”

What does the future hold? “We are a young company looking to establish ourselves then expand. As long as the service is in place first we can go anywhere.”

Klever Equipped Inc. 70 Villarboit Crescent, Unit 2 Vaughan ON L4K 4C7 (905) 532-0330 info@goklever.com goklever.com @GoKlever @kleverequipped

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AFFILIATE MEMBER PROFILE

Veal Farmers of Ontario to Launch New Marketing Initiatives This Fall Programs focus on outreach to culinary arts students, distributors, foodservice and consumers.

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ast year’s Search for Ontario’s Best Veal Sandwich was a huge success with close to 100 restaurants across Ontario reached, more than 500 consumer nominations, 700 000 social media impressions and over 1.5 million traditional media impressions. The buzz continues in 2017 with consumers, foodservice establishments and distributors eagerly waiting for the next round.

When Veal Farmers of Ontario (VFO) first approached foodservice distributors about the 2016 campaign, there was a prevalent wait-andsee attitude. Once consumer buzz took hold and restaurants that served veal sandwiches began calling the distributors to confirm the source, distributors began calling, eager to participate.

As we executed the inaugural search we discovered that approximately 70% of the restaurants contacted did not know where the veal they served their customers was raised and processed. We further noted that 35% of the restaurants nominated did not purchase Ontario veal but their customers assumed they did and nominated them.

Armed with this information, VFO is moving forward with marketing initiatives that promise to enhance and build on the success of the 2016 program. To not only grow participation in Ontario’s Best Veal Sandwich – Part 2, with more restaurants seeking Ontario veal and more consumer nominations, but also to address the lack of education among foodservice workers and influencers with respect to the benefits and ease of procuring and serving local veal to their customers and to increase sales of local, Ontario veal.

Culinary Arts Program Outreach: The Search for Ontario Culinary Students’ Best Veal Sandwich In the fall of 2017, Veal Farmers of Ontario will launch a campaign to find the best veal sandwich as created by an Ontario culinary arts program student.

This program will encompass: • Direct contact with the larger Foodservice & Hospitality institutions across Ontario.

• Creating and delivering educational presentations with the benefits and how-to of procuring Ontario veal. Those programs not able to book a presentation will receive educational materials and contest information. VFO’s goal is to include a farmer, a processor and a distributor in these presentations.

• Promoting and executing the culinary contest.

• Publicizing the results to reach an even wider audience with the message of buying local.

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Judging of entries will be December 2017 and January 2018 and the top three sandwiches will compete for the crown in front of a panel of judges, including celebrity chefs, at Restaurants Canada Show in February 2018.

Foodservice Distributor Outreach: Promoting Ontario Veal Cuts & The 2018 Search for Ontario’s Best Veal Sandwich (OBVS) To encourage more distributors to offer Ontario veal to their customers and to enlist their support in promoting the Search for Ontario’s Best Veal Sandwich (OBVS) in 2018, beginning fall 2017 VFO will: • Develop & distribute updated marketing & promotional materials to distributors and follow up with phone calls and meetings.

• Participate in 3-4 foodservice distributor shows.

• Participate in the Restaurant Canada Show (Feb. 25-27, 2018).

• Create a database of foodservice distributors offering Ontario veal and distribute it to foodservice establishments interested in procuring Ontario veal.

• Wherever possible an Ontario veal farmer will be including in the foodservice shows and events.

Consumer Outreach: The Search for Ontario’s Best Veal Sandwich 2018 The eagerly anticipated Search for Ontario’s Best Veal Sandwich 2018, fueled by consumer nominations, will launch at the beginning of 2018 with the top three restaurants competing at an event in June 2018, Italian Heritage Month. VFO’s first campaign included John Catucci from the Food Network Canada program You Gotta’ Eat Here which proved to be a big boost to consumer excitement and reach. For the 2018 search, VFO will secure a similar celebrity draw. www.oimp.ca

The program, from search to awarding the crown, will be promoted and publicized via social media, and earned (editorial) and paid media (digital, outdoor, print).

The strategic, integrated programs will begin fall 2017 and continue until June 2018 and VFO is confident that it will increase foodservice workers, distributors and consumersâ&#x20AC;&#x2122; education, awareness and understanding of the quality, availability and benefits of supporting local Ontario food products.

Processors of Ontario veal are invited to contact Cara Ferguson at (647) 217-2835 or email bestvealsandwich@ ontariovealappeal.ca to find out how they can participate and benefit from this campaign. Veal Farmers of Ontario will also be at the Meat Industry Expo in October and available to discuss further.

Veal Farmers of Ontario (519) 824-2942 info@livestockalliance.ca ontarioveal.on.ca ontariovealappeal.ca @OntarioVeal @OntVealAppeal @OntarioVealAppeal @ontariovealappeal

Spinach and Feta Stuffed Veal Chop

Makes 4 servings.

utes Prep time: 20 minutes â&#x20AC;˘ Cook: 20 min a flavourful Greek inspired filling. Be with Juicy and thick veal chops are filled . ing to add additional flavour to the dish sure to spoon juices over veal when serv perfect side dish to serve alongside with Greek style lemon potatoes would be a a crunchy vegetable salad. and chop.

1. Wilt spinach in large skillet; drain well over medium heat and cook onions, et skill in eat 1 tbsp (15 mL) of the oil 2. H 1 tsp (5 mL) of the oregano for 2 garlic, 1 tbsp (15 mL) of the parsley and bine. Remove from heat and stir in feta, minutes. Stir in chopped spinach to com of the salt and pepper; let cool slightly. breadcrumbs, lemon zest and half each of veal chop almost all the way sing a sharp knife, cut a slit in meaty part 3. U into each chop to fill. Combine through to create a pocket. Push stuffing per and sprinkle all over chops. remaining parsley, oregano, salt and pep brown chops on both sides. Add eat remaining oil in ovenproof skillet and 4. H C) oven for about 15 minutes or until broth and roast in preheated 400 F (200 d 5 minutes before serving with chops have a hint of pink inside. Let stan pan juices. ply omit the

fed chops to the grill. Sim Tip: Get your grill on, by taking these stuf broth in the recipe and enjoy as is. a)

INGREDIENTS

1 container (5 oz/142 g) baby spinach 2 tbsp (30 mL) canola oil, divided 3 green onions, chopped 4 cloves garlic, minced ed 2 tbsp (30 mL) chopped fresh parsley, divid 1 1/2 tsp (7 mL) dried oregano, divided 1/2 cup (125 mL) crumbled Ontario goat feta cheese 1/4 cup (60 mL) fresh breadcrumbs 1/2 tsp (2 mL) grated lemon zest nd 1/2 tsp (2 mL) each salt and fresh grou pepper, divided 4 frenched Ontario veal rib or loin chops, 1 1/2 inch (7.5 cm) thick (about 2 lb/1 kg) 1 cup (250 mL) veal or vegetable broth

eal.c

Source: Ontario Veal Appeal (ontariovealapp

www.ontariomeatandpoultry.ca

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Thermal Processing Fundamentals – Part 1 of 2 Renzo G. Gómez, B. Sc. Bio. Eng. (Hns.), Food Safety & Thermal Processing Specialist, Quantum Food Solutions Inc.

T

here are thousands of cooking processes being used daily in the meat industry. Even though there are countless variations of cooking programs, most cooking processes use the same underlying principles. Part 1 examines fundamental aspects of batch cooking, and Part 2 examines the factors affecting temperature variation and food safety.

Fundamentals of Batch Cooking Equipment and Processes Cooking processes for precooked and smoked meats must strike a balance between dry and wet conditions. Dry conditions promote the development of smoke color, browning, aroma, and firm surface texture. Wet conditions promote smoke absorption, tender surface texture, tender casings, light color, improved yields, good peelability, uniform temperatures, and reduced cooking times.

Forced-Air Convection Ovens Regardless of the design, size, shape, or age of an oven, all forcedair convection ovens are designed to control the same four variables: (1) dry-sensor temperature (i.e. dry-bulb), (2) wet-sensor (i.e. wetbulb), or dew-point temperature (moisture level in the air), (3) air velocity, and (4) cooking time.

Controls Depending on how the oven is equipped, the cooking programs may include step times, dry-sensor temperature, wet-sensor or dew-

point temperature, intake and exhaust damper position (automatic, open, or closed), main fan speed (one, variable, or multispeed), exhaust fan (on or off), and smoke generator (on or off).

Effect of Dry and Wet-Sensor Temperatures on Drying and Heating Rates In forced-air convection ovens, evaporative cooling has a strong effect on the product surface temperature and resulting heating rates. Changes in the wet-sensor or dew-point temperatures will strongly affect product drying and heating rates. An increase in the oven wet-sensor or dew-point temperature will cause an immediate increase in the product surface temperature, thus cooking the product faster.

Dry conditions promote desirable quality and functional characteristics such as faster color development, reduced color variation, improved surface firmness, and casing adhesion. However, too much drying causes undesirable characteristics such as low yields, increased temperature variation, hard-to-peel casings, tough casings, and over-dry texture. Wet conditions generally promote higher production through higher yields, faster cooking times, and reduced temperature variation. Wet conditions also increase destruction of dangerous bacteria on the product surfaces and reduce the protective effect of dehydration for vegetative bacteria, thus increasing process lethality. As such, forced-air convection

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cooking processes must balance dry and wet conditions to optimize quality characteristics, production efficiencies, and food safety.

Air Velocity and Airflow Patterns In most batch ovens and some continuous ovens, the main fan and oscillating dampers are used to control the air velocity in the oven cabinet. The main fan speed can be adjusted using either a multiple-speed fan motor or a variable-speed motor control. The oscillating dampers sweep the air from side-to-side in the oven, thus creating localized changes in air velocity.

In a typical batch oven design, the main fan, heat source, and humidity source are mounted either on the roof of the oven, or on the back of the oven. The main fan supplies air to the supply ducts, where it is delivered to the process cabinet through supply cones or slots. The air is forced down along the side walls and across the floor where the two airstreams meet at what is termed the breakpoint.

The air is then drawn up through the product to the return duct.

The return duct is on the suction side of the fan and draws (returns) the air back to the fan cabinet to be reheated and rehumidified.

Although many variations of this design are used, this basic air recirculation pattern is common to most batch ovens and many continuous ovens.

The airflow at the breakpoint is highly turbulent and is the highest-velocity air in the cabinet. Most ovens use an oscillating damper system to slowly sweep the breakpoint from side-to-side in the oven. Some ovens use dual main fans equipped with variablespeed drives instead of rotating dampers to oscillate the air, but the

effect is the same – the air slowly sweeps from side to side in the oven. If the oscillating damper system fails or is out of adjustment, the result will be severe side-to-side color and temperature variation in the oven, also known as cold-spots.

Cooking Time The cooking times in batch ovens are typically controlled using an established cooking program that includes several preset cooking and smoking steps. The cooking times must adhere to approved standards, as to achieve the adequate thermal lethality. Within Canadian regulations, examples include MHMOP Chapter 4, Annex D (Tables 1, 2, 3) for Salmonella spp., and section 4.16.2.2.1 Option 1 for E. coli 0157:H7.

Some batch oven controls can be programmed to use ‘ramp’controlled step changes. Ramp-controlled temperature changes are designed to slowly increase the oven temperatures between steps, thereby slowing the denaturation rate of the surface proteins during cooking. Muscle proteins are known to strongly denature between 55 and 60 °C and research has shown that if proteins are slowly denatured through this critical zone, the proteins will bind water better than proteins that are rapidly denatured in this zone, thereby increasing cooking yields.

Quantum Food Solutions Inc. 35 Brian Peck Crescent, Suite 510 East York, ON M4G 0A5 (647) 963-0182 renzo.gomez@quantumfoodsolutions.com quantumfoodsolutions.com

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- Fall 2017 www.carlisletechnology.com | BLOCKtalk 1.800.806.2000

27

Developing a “Fingerprint” for Ontario Beef

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ogether, the Beef Farmers of Ontario (BFO) and the Ontario Independent Meat Processors (OIMP) are investing in a research project to determine if beef produced in Ontario can be scientifically identified from beef produced in another province or country.

Consumers want local products whether that be within 100 miles of their home, produced in Ontario or produced in Canada. Regardless of the geographic parameters they place around their choices, they want assurance that the food they buy is authentic (i.e. as labelled). Consumer trust in products can be lost quickly if their purchases do not meet their expectations.

The term “food fraud” has started to appear somewhat frequently in news articles and as the subject of research papers and conference presentations. It can include mislabelling (inaccurate country of origin, a modified expiration date or false claims like “organic”), product substitutions (selling a cheaper species of meat or fish as a more expensive one), or counterfeits of brands.

BFO’s Regional Marketing Initiative, launched in January this year, identifies enhancing consumer confidence in beef as a priority area. This research project will lay some groundwork to address the issue of mislabelling, an unfortunate act that has a negative impact on farmers, abattoirs and the entire sector. Mislabelling erodes product margins, damages product reputation and can directly affect consumer trust. To combat this, a quick and accurate test which can differentiate beef produced in Ontario from that sourced from other provinces, the U.S. or other countries would be a valuable tool to address and discourage Ontario beef mislabelling.

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Scientific traceability, which utilizes stable isotope ratio and chemical analysis, is one process that could potentially provide a solution. Food origin can be identified using telltale “fingerprints” derived from the chemical composition of plants, soils, water and animal feed. These compounds vary naturally and can be detected in the resulting food products.

Ratios of stable isotopes (non-radioactive atoms of the same element that contain different numbers of neutrons such as nitrogen, carbon and many others) are indicative of different regions. Trace elements that occur in products via uptake from the chemical composition of soils, water and feed can also be analyzed. The trace elements of a “fingerprint” include sodium, potassium, zinc, iron, plus over 35 others.

The process of developing a “fingerprint” involves collecting samples of the product, beef in this case, and then analyzing both stable isotopes and trace elements. These are then run through statistical models to determine the product’s true origin. See schematic. Diagram courtesy Oritain Global Limited This type of scientific food traceability is superior to traditional traceability in many ways.

• It is fast. Results can be delivered in one to five days as the actual product is tested rather than tracking data points at each point of the supply chain.

• Traditional traceability breaks down when packaging is lost, removed or counterfeit. As noted, this process traces the actual product and cannot be counterfeited without detection.

• The process is backed by internationally peer reviewed scientific literature and has been accepted as evidence in courts of law.

Oritain, an analytical company and global leader in scientific traceability, has been contracted for a proof of concept research project to determine if their technology can be used to successfully differentiate Ontario beef from imported beef.

Through the project, they will gather 300 to 400 beef samples representing 150 to 200 farms from Ontario provincial abattoirs between June and September. The process involves taking a one inch thick cut of lean beef (150 to 200 grams/5 to 7 oz) from the neck area of the carcass. Additionally, 180 beef samples will be purchased at retail. All samples will then be analyzed

by Oritain for stable isotopes and trace elements to establish a composite “fingerprint” for Ontario beef.

www.oimp.ca

The information provided suggests that cattle born or fed in Ontario for at least 120 days would test positive as Ontario beef.

If the project is successful, Oritain should be able to accurately and consistently verify beef product produced in the province.

The data gathered during the project will be used to build an Ontario beef isotope database which could be used to validate that a beef sample is from Ontario born/raised cattle. In the future, the database could be utilized on a fee for service basis by a company or organization wishing to certify or verify their productsâ&#x20AC;&#x2122; authenticity.

chocolate, wool). The learnings from this pilot project could be utilized by any Ontario commodity.

If you would like more information on this project, please contact the project manager, Susan Fitzgerald by email at susan. tfio@bell.net or by phone at 519-669-3350. Results from the research project are expected later this fall.

Oritain global clients include dairy, meat, horticulture, honey, aquaculture, fiber, eggs and specialty products (e.g. wine, beer,

This project is funded in part through Growing Forward 2 (GF2), a federal-provincial-territorial initiative.

The Agricultural Adaptation Council assists in the delivery of GF2 in Ontario.

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The Importance of Inspecting Animals Prior to Slaughter Christina Wilken and Molly Elliott, Food Safety Advisors, Veterinary Inspection and Audit Unit

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nte mortem inspection occurs before an animal is slaughtered, and serves to differentiate normal from abnormal food animals. This inspection is critical for controlling or reducing hazards to animal health and animal handlers and for processing safe meat and meat products.

Ante mortem inspection is a shared responsibility between industry and government. It is the responsibility of the operator to present each animal that is to be slaughtered to an inspector appointed by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) for an ante mortem inspection.

Ante mortem inspections are performed to: 1. Identify animals showing evidence of a disease or condition that could make the carcass, parts of the carcass, or its meat products unfit for human consumption.

2. Detect disease conditions in the live animal that may show no visible changes in the carcass (e.g., rabies).

3. Identify heavily contaminated (e.g., manure on hide, visibly

abscessed) animals to minimize problems associated with contamination in the slaughtering and dressing processes (e.g., reduced line speed, trimming, and carcass condemnations).

4. Detect the presence of a foreign animal disease (FAD) or a reportable disease (RD). The detection of FAD and/or RD is important as the disease in question could be hazardous to humans (e.g., BSE) or could be a hazard to the livestock industry and cause losses to the whole sector (e.g., Avian Influenza, Foot and Mouth Disease).

5. Detect and segregate animals that do not appear normal and hold them for veterinary inspection and testing as required.

6. Ensure proper handling and humane treatment of animals awaiting slaughter. Proper handling will also reduce bruising and injuries and increase the quality of the end product resulting in financial gain to the operator and producer.

You can speak with your inspector if you have questions on ante mortem inspection or contact Dr. Alex Reid at Alexandra.

Reid@ontario.ca or by paging her at 1-866-395-8957.

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Brazil - Canada - Czech Republic - China - Costa Rica - Germany - Mexico - Russia - Serbia - Spain - Thailand - United Kingdom - Uruguay - USA

TECH TALK

Preventing Pest Infestation Daphne Nuys-Hall, OIMP Technical Director

I

n today’s meat processing environment, a well maintained and documented pest control program is a must, whether it is implemented by the plant or a third-party contractor. Pest control programs are successful for one simple reason - they recognize that pest management is a process, not a one-time event. Plant operators must routinely monitor for and address the underlying causes of pest infestations and not rely solely on bait stations, traps and monthly third-party inspections.

Pests (insects, rodents, birds) entering or infesting meat plants are a significant potential source of microbiological, physical and chemical hazards. Pests can carry a wide range of disease-causing bacteria and viruses that can harm your customers and staff.

They can also cause physical contamination of ingredients and processed products from droppings, shedding fur and feathers, body parts, nesting material, and damage packaging.

The best way to manage pest infestations is to prevent them from occurring in the first place. This means denying pests entry into the plant. If you do not stop the pests from entering your facility, you may leave yourself at risk of an uncontrolled pest infestation – putting your product, your brand and reputation in jeopardy.

There are two main ways that pests can enter a plant – through the supply chain, in the ingredients or packaging , and through openings in the buildings. The facility itself will attract pests through food odours and lighting. The buildings provide shelter, warmth, food, water and safety from predators, which are ideal conditions for proliferation unless appropriate action is taken.

Control Incoming Material Shipments Controlling incoming material delivery can be a key to preventing pests such as cockroaches, mice and stored food insects. If present, stored food insects can be found in food ingredient on delivery, such as in spices, breadings, and other

ingredients. They can also enter in packaging made of paper, cardboard, plastic, cellophane and foil. The entrance holes of some insects are smaller than what can be seen by the human eye, so there may be no visible damage to packaging containing pests.

Mice and other rodents may have nests in pallets, packaging materials and other stored goods.

In order to control entry of these pests: • Inspect vehicles when supplies are being received for any evidence of pest activity such as gnaw marks, droppings or nests.

• Check deliveries before they enter the building – this includes non-food deliveries such as packaging materials.

• Check any materials, such as recycling bins, inedible containers, skids, crates, etc, that have been stored outside before re-entry.

• Turn back any shipment when signs of pest infestation have been found.

Exclusion One of the most effective prevention measures is exclusion, i.e. performing structural maintenance to close potential entry points revealed during inspection. Eliminating entry points for pests will help keep them out of your establishment. Items to consider: • Make sure that all doors and windows are tight fitting and that screens are provided on all windows and doors that can be opened.

• Appropriate door design for the purpose e.g. automatic doors, air curtains, roll-up doors, vinyl strip doors.

• Institute a “no-prop” door policy for employees, doors are kept shut when not in use.

• The building is maintained to prevent gaps - mice can enter openings less than 1/4 inch, and rats can enter openings less than 1/2 inch in diameter.

• Seal all pest entry points around pipes, vents, the foundation, loading docks, etc. Ensure there are no leaks or potential nesting sites on the roof.

• Install a gravel or rock perimeter around the facility to discourage vegetation growth that could invite and harbor pests.

• Ensure the facility has adequate waste management systems inside and outside. Improper garbage disposal and overflowing and dirty dumpsters are sure ways to attract and breed pests.

• Eliminate clutter that pests could hide and nest in.

• Locate outdoor lighting fixtures at a distance from buildings and aim them toward the buildings to help keep flying insects that are attracted to light away from doors and windows.

Eliminate Sources of Food, Water, and Shelter Pests are always on the hunt for food, water, and shelter and meat plants are the ideal environment for them to find them.

Denying pests those necessities will deter them from entering and staying in your plant. Some common ways to keep food and shelter from pests include: • Maintaining a sanitary work environment. A clean plant discourages pests.

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www.oimp.ca

• Removal of waste from food production areas, garbage container design that denies access to all pests, positioning of garbage containers away from the food storage and processing areas, emptying and cleaning frequently, all reduce risk of infestation.

• Cleaning spills immediately.

• Maintain drains in good condition to prevent accumulation of food debris and means of access and shelter.

• Rotating products frequently.

• Storing meat and ingredients in clean, sealed containers on racks or pallets, with sufficient space in between for inspection and cleaning.

• Ensuring employee welfare areas are maintained in a clean and sanitary state, including lockers and lunch room.

Inspections The cornerstone of an effective pest control program is a schedule of regular inspections. Routine inspections should focus on areas where pests are most likely to appear – receiving docks, storage areas, employee break rooms, sites of recent ingredient spills, etc. – and identify any potential entry points, food and water sources, or harborage zones that might encourage pest problems.

One effective means of performing an inspection is to tour the facility with the lights off. Any place where the light from outside can be seen are potential entry points for pests and must be sealed.

Ensure that you are inspecting areas that are not frequently visited such as mechanical rooms, roof tops, and storage sheds or containers. Often these are nesting sites for rodents and other

www.ontariomeatandpoultry.ca

pests as they are undisturbed shelters that have easy to access to food and water.

In addition to routine inspections, your staff needs to be the daily eyes and ears of the pest control program. Employees should be aware of sanitation issues that affect the program and should report any signs of pest activity. You don’t want to lose a day when it comes to reacting to an actual pest presence.

By identifying and addressing the underlying causes of pest infestations – access to food, water and shelter – your pest control program can reduce your risk of infestation. Pest management is a universal challenge in the meat industry, but a challenge that can be overcome.

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SAFETY FIRST

6 Easy Ways to Ensure Conveyor Safety

D

on’t let emergency stop buttons and pull cords lull you into a false sense of security. They’re the conveyor equivalent of the engine oil light on your car’s dashboard: If the light goes on - or you’re reaching for the emergency stop button - it may be too late.

“Being able to reach the emergency stop does not mean you are safe,” says WSPS machine safety specialist Michael Wilson.

“Safeguarding is about protecting you from getting to the hazard itself, or stopping the hazard before you can reach it. An emergency stop achieves neither.”

Applying the hierarchy of safeguarding controls Michael recommends six types of solutions to ensure conveyor safety. “Our first step would be to approach any risk through elimination or substitution,” said Michael. They sit at the top of the hierarchy of controls, a concept that ranks types of solutions from most to least effective. Here’s more on each of the six types.

1. Elimination Ask yourself these questions. Can we automate the process?

Separating people from the process reduces the risk. Can we eliminate pinch points and other hazards when sourcing a new conveyor system? During the design phase, can we reduce the frequency of under-conveyor clean-ups, conveyor maintenance, removing jams, and other risky activities?

2. Substitution Can we replace dangerous equipment with safer equipment?

Is your maintenance department still using that nasty chemical cleaner, or have they replaced it with a less hazardous cleaner? It may not clean parts as well, but may be less harmful to the people who have to use it.

3. Engineering Controls This is where safeguarding comes into play. Buying equipment?

Make sure the manufacturer meets the CSA’s recently revised CSA Z432-16, Safeguarding of Machinery. Adding guards to existing equipment? Follow the standard.

When do you need a guard? Think MAC (Moving Parts + Access + Consequences). Can a person reach around, under,

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Sandi Shaw, Bluewater Beef

Identify value, reduce inventory and sales headaches, and take advantage of an online store with bioLinks and improve your business.

CONTACT US TODAY TO SET UP A DEMO AND SEE HOW BIOLINKS CAN DIFFERENTIATE YOUR BUSINESS.

bioLinks.ca | 1-855-246-2333 | bioLinks.ca | 34

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through, or over? Don’t confuse deterrent devices, such as guardrails, with safeguarding. Deterrent devices can reduce the probability of access to the danger zone but won’t totally prevent access. That’s what safeguards do. Also, consider designing equipment in a way that allows routine maintenance tasks to be performed without removing guards.

4. Awareness Keep employees aware of hazards. These devices can raise awareness among even the most distracted employees: • lights, beacons, strobes • computer warnings • signs • restricted space painted on floor • beepers, horns, labels • posted procedures 5. Administration Use administrative controls, like safe work procedures, to ensure the safe and correct use of the equipment. Options include: • safe job procedures • safety equipment inspections • training • lockout during maintenance • work flow planning and design

6. Personal protective equipment (PPE) While protective headgear, safety glasses, hearing protection and other forms of PPE reduce the risk of injury or damage, they’re the least effective control.

“I once worked with someone named Jason,” says Michael. “He didn’t like the way his safety glasses cut into the side of his head.

Rather than find a different pair, he broke off the arms, drilled through the lenses, and with twist ties hung the armless glasses from the baseball hat he always wore. To anyone walking by, it looked like he was wearing the glasses, but they offered no protection. Watch out for the Jasons.”

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

Great-tasting Gourmet Poultry & Game Meats

2017 marks the 50th anniversary of our family business and we could not have possibly made it this far without the help of many people over the years.

Our family would like to thank the many family farms that have supplied us with the best Ontario has to offer, many spanning three and four generations.

To our dedicated staff in helping us provide the best quality product and service possible.

The entire OIMP organization from Laurie and staff members to the many volunteers whom have served on the board. We couldn’t have succeeded without the continual guidance in navigating through the many challenges over the years.

And most of all our valued customers and consumers whom have entrusted us for the past 50 years with feeding their families and friends.

7597 Jones Baseline, Arthur ON, N0G 1A0 | Tel: (519) 848-2107 www.ontariomeatandpoultry.ca

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Monitoring Sanitation in Meat Plants Using ATP Testing Wayne Sprung, Technical Specialist, Food Safety Alliance

T

here are many ways of ensuring that the Sanitation crew did a good job of cleaning the equipment and the plant to get it ready for production.

Of course nothing can substitute for ensuring that the crew have the right chemicals, equipment and manpower to do the job properly in the first place but it is still necessary to monitor the effectiveness.

Traditionally this was done by visual inspection; however it is also wise to use other methods. The use of ATP testing is an example of just such a method.

What is ATP testing? All living cells, including microorganisms, contain universal energy molecules called Adenosine Tri-Phosphate (ATP). It is present in food residues, too. This makes it an excellent indicator of whether a surface is clean.

Using something called bioluminescence (production of light by a biological process) we can measure how much ATP remains after cleaning. ATP is used to trigger a reaction between the compound luciferin and the enzyme luciferase. This causes a flash of light to occur and is exactly how a firefly blinks light.

Sometimes the test is called the Firefly Test.

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8-1020 Hargrieve Rd, London, ON, N6E 1P5 519-601-4444 â&#x20AC;˘ www.thefsa.ca 36

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Several scientific supply companies sell kits for monitoring sanitation using this technique. The kits contain a small hand-held luminometer, an instrument which measures light output. Special swabs are also supplied which contain all the necessary reagents. The selected surfaces are swabbed using a prescribed technique and inserted into the instrument. No special preparation is needed. The amount of light is generally measured in some sort of Relative Light Unit (RLU) reading. The higher the reading, the more ATP that was present. Therefore a high reading indicates a surface that contained either a lot of micro-organisms or residual food particles or likely both. In addition to surfaces the test can also be employed on rinse water samples to check on Clean-In-Place (CIP) systems.

What are the advantages of ATP testing? As just noted there is a wide range of applications. The major advantages are the rapid result, generally in a minute or less, and the ease of use. Many companies have the sanitation crew do the testing as a way of ensuring that equipment is clean even before reassembly and applying sanitizer. That way corrective action can be taken if necessary. The test is also very inexpensive.

Many of the kit suppliers will have pre-set limits on the RLU reading to define what is good or bad but it is wise to also do preliminary work in each plant or even each particular machine etc. to set your own limits based on what is necessary for your particular needs.

ATP testing should not entirely replace doing microbial swab testing since this is related to the effectiveness of the sanitizing step as opposed to the overall cleaning. Microbial testing is also needed to check for specific spoilage or pathogenic organisms.

Since the ATP testing does not differentiate the source of the ATP it is not possible to always compare plate counts to RLU results.

Generally plants find that in only about half the cases is there agreement.

Another advantage of ATP testing is the ability to track and trend data using either built-in or stand- alone software provided by the supplier. This allows the user to pin down hot spots and trend the overall picture. Some software even allows for easily interpreted visual graphs.

In summary, the use of a highly sensitive and repeatable test such as for ATP will save you time, money and ensure a strong sanitation program.

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

PORK ribs BONE meat BEEF VEAL diced ROAST leg BBQ N O I T I T E HOCK eye of round P M CUT O C FILLE 7 201

BUTCHER shank

blade W

MEET OUR COMPETITORS:

Reed Curry Stephen's Butcher Shop, Port Carling

rum

Geremia DeVincentis Speducci Mercatto, Toronto

belly MARKET BRISKET rac chuck CHICKEN tenderloin SIRLOIN At the elimination round, September 11, 2017, our 13 competitors will face off head-to-head in a battle for meat cutting supremacy, showcasing their technical knowledge and knife skills.

Brad Gartz Finest Sausage & Meat, Kitchener Damian Goriup Florence Meats, Oakville

PORK ribs BONE meat BEEF VEAL diced ROAST leg BBQ CUT HOCK eye of round FILLE

BUTCHER shank

The top three will then proceed to the finals, October 21, 2017, at the Meat Industry Expo, held in Niagara Falls. The finalists will 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 attendees will determine Ontario’s Finest Butcher, with the prominent award being presented that night at the gala.

belly MARKET PROUD PARTNERS:

chuck

blade W

Brent Herrington Herrington’s Quality Butchers, Port Perry Kevin "Big Jim" Komatsu The Meat Department, Toronto

rum

Joshua Llewellyn J & G Quality Meats, Burlington

BRISKET rac John Lyle The British Grocer, Burlington

CHICKEN tenderloin SIRLOIN Nicholas Matusiak Halenda's Meats, Oshawa

PORK ribs BONE meat BEEF VEAL diced ROAST leg BBQ CUT HOCK eye of round FILLE

BUTCHER shank

blade W

Terrie Murza Cumbrae's, Dundas

Christopher Spencer Sanagan's Meat Locker, Toronto

Register to attend the Meat Industry Expo 2017 and witness the final round of competition live Saturday, October 21, then join us for the gala that night to see who claims the title.

belly MARKET chuck

Visit www.oimp.ca for more info or contact the www.ontariomeatandpoultry.ca office at (519) 763-4558.

rum

Keith Vogler Halenda’s Meats, Whitby

BRISKET rac Curtis Wagler Finest Sausage & Meat, Kitchener BLOCKtalk - Fall 2017

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Save with EI Premium and WSIB Exemptions for Family Members Bonny Koabel CPA, CGA, AKR Consulting Canada

T

he vast majority of OIMP members are family-owned and operated businesses and as such it’s worth taking time to look at expenses such as annual Employment Insurance (EI) and WSIB Premiums to see if you’re still eligible for coverage, or if you’re no longer covered, to stop paying these expenses.

An employer’s WSIB rate depends on the industry and the number of WSIB claims submitted by the employer. Using the WSIB rate chart, the posted rate for Meat Processing is 4.45%.

Therefore for every $100 paid to an employee, $4.45 must be paid to WSIB.

What are EI and WSIB Premiums?

EI premiums are required to be paid on all employee wages, so if the employee becomes unemployed, they are able to collect Employment Insurance. Workers Safety Insurance Board (WSIB) works similarly. Most OIMP member companies are required to pay WSIB premiums on their employee’s wages. If the employee becomes injured while working on the job and they cannot work for a period of time the employee is eligible to receive money from WSIB.

What are Maximum Premiums per Employee?

For 2017, employees are required to pay EI premiums on wages up to $51,300, which is $836.17. In addition, the employer must contribute $1,170.63.

How Much are EI and WSIB Premiums?

For every $100 earned, $1.63 in EI premiums is deducted from an employee’s earnings. In addition to the employee paying premiums, the employer must match the employee’s premium contribution by 1.4; therefore for every $100 the employer pays 1.4 X $1.63 or $2.28.

WSIB is payable on an employee’s gross pay up to $88,000.

Therefore the maximum amount of WSIB paid at 4.45% per employee is $3,916.

EI and Family Members If you are a family member working for a family business you need to be aware of how Employment Insurance and WSIB affect you. Many family members of business owners are shocked to find out that they are not covered for EI they have been paying for years. In addition to not being eligible to collect EI benefits, the Government will only refund family members for the last three years that premiums were paid.

For further payroll savings, family members are entitled to WSIB exemptions. If you are working for a family member or have family members working for you, it is important to learn everything you can about payroll taxes so that you are not needlessly paying them.

EI for Business Owners All business owners that own 40% or more of a company are not eligible for Employment Insurance. If you are a business owner who is currently paying EI premiums on your wages you should stop paying immediately. To get back any Employment Insurance premiums you have paid on your wages over the last three years you will need to file a ‘Request for Ruling’ form on www.cra-arc.gc.ca.

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

38

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Once this is reviewed by the Government you will receive a cheque for any EI premiums paid by you and the company will receive all EI premiums paid by the company on your behalf less any applicable taxes.

EI Exemption for Family Members Before you stop paying EI for your family members, you will need to decide if the family members qualify for EI benefits if they become unemployed. In order to make a decision you must determine if a non-family member would have been hired with in a similar position if the family member was not. If the answer www.oimp.ca

to this question is no, file for the ‘Request for Ruling’. If you are successful it will save you thousands of dollars per year.

WSIB Exemptions If your family members do not require WSIB coverage, that is they would be paid by the company if they could not work for a long period of time due to a workplace injury or illness, it is recommended that you take the steps necessary to make your family members WSIB exempt. This requires making your family members Directors in your company, and recording this in your minute book. Once this is done, you can stop paying WSIB premiums on family member’s wages.

Bonny Koabel CPA, CGA, is President of AKR Consulting Canada, a Mississauga firm specializing in Government Grants, Subsidies, Tax Credits, Refunds and Rebates since 2003.

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AKR Consulting Canada Inc. 151 Courtneypark Drive West, Suite 100 Mississauga ON L5W 0A5 (905) 678-6368 info@akrconsulting.com www.akrconsulting.com

CONTACT US TODAY! (519) 763-4558 oimp.ca | technical@oimp.ca

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info@davidfoodprocessing.com (416) 675-5566 | 1 (800) 461-3068 BLOCKtalk - Fall 2017

39

IFPT/Conestoga College Preparing Skilled Employees for the Food and Beverage Manufacturing Industry

T

he Institute of Food Processing Technology (IFPT) at Conestoga College is training the next generation of industry leaders in food safety and in plant operations, expecting more than 120 new students to enroll in its programs in September 2017. These students will be highly qualified individuals trained in:

Food Safety - Graduates have practical experience in food safety applications in the industrial processing environment, a strong understanding of Canadian and international food safety regulations, and solid knowledge of cleaning and sanitation principles, food safety concepts and quality assurance and quality control elements typical of the food processing sector.

The program covers Food Safety Management Systems and Traceability, Manufacturing Operations, Comprehensive Maintenance, Team Dynamics and Employee Engagement, Project Management, Supply Chain Functionality, Lean Six Sigma and Continuous Improvement.

For more information on IFPT’s programs, courses and connecting with graduates, contact Luis Garcia at lgarcia@conestogac.on.ca or visit www.ifpt.ca.

Plant Operations - Graduates are able to design systems, lead teams of people, and manage projects that drive successful business results across all sectors of food and beverage processing.

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

www.oimp.ca

Meet our

2017 S U P P O R T E R S Please join us in acknowledging and thanking OIMPâ&#x20AC;&#x2122;s corporate supporters: Diamond Supporter

Platinum Supporters

Gold Supporters

Silver Supporters

Canada Compound | Duropac | Farm Credit Canada | Foodcon Food Safety Alliance | MMIS | Multivac Canada Quality Engineered Solutions | WIBERG | YES Group Bronze Supporters

BIO | Malabar Super Spice | Pemberton & Associates Our association is dependent upon the ongoing ďŹ nancial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the sector.

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

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Advertiser Index Abate Packers www.abatepackers.com

pg. 9 & 35

Meat Depot, The www.themeatdepot.ca

pg. 26

AKR Consulting www.akrconsulting.com

pg. 38

Multivac Canada www.ca.multivac.com

pg. 19

BIO www.bioTrack.ca

pg. 34

Ontario Association of Food Banks www.oafb.ca

pg. 7

Canada Compound www.canadacompound.com

pg. 8

Pemberton & Associates www.pemcom.com

pg. 29

Can-Tex Protective Systems Inc. www.can-texfloors.com

pg. 6

Poly-Clip System www.polyclip.com

pg. 12

Carlisle Technology www.carlisletechnology.com

pg. 27

Quality Engineered Solutions Ltd. www.qes.ca

pg. 17

David Food Processing Equipment www.davidfoodprocessing.com

pg. 39

Reiser www.reiser.com

pg. 15

Donnell Insurance Brokers Ltd. www.donnellins.com

pg. 18

Rothsay www.rothsay.ca

pg. 40

Stock Canada www.stockcanada.ca

pg. 33 pg. 11

Duropac www.duropac.com

pg. 6

Erb Transport www.erbgroup.com

pg. 40

SYSPRO Canada ca.syspro.com

Food Safety Alliance www.thefsa.ca

pg. 36

VC999 www.vc999.com

Handtmann Canada www.handtmann.ca

pg. 43

Viscofan www.viscofan.com

Jarvis Industries Canada Ltd. www.jarviscanada.com

pg. 13

pg. 2 & 44 pg. 31

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 763-4558 or member@oimp.ca to have them added to our lists.

42 at (519) BLOCKtalk - Fall 2017

www.oimp.ca

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