As a meat plant owner and operator, I understand that food safety is essential not only for regulatory compliance but for ensuring that every product leaving our facility is safe for consumers. Our industry relies on the trust of families, restaurants, and retailers, built on the foundation of food safety. My family name is on every product, and I want everyone to be confident in what we produce.
Creating a culture of food safety is critical. It’s not just the job of the quality assurance team—it’s everyone’s responsibility. From raw materials to finished products, every employee plays a vital role in maintaining the highest safety standards. This culture is about more than just procedures; it’s about communication and education. Every employee should understand how their role impacts product safety.
I urge you to engage with your team daily about food safety. Listen to their concerns and support them in their roles. When employees grasp the importance of their actions, they are more committed to upholding our standards.
The food safety culture we build within our plants directly affects the quality of our products. By making food safety a shared responsibility, we protect our customers, our businesses, and the integrity of our industry.
Kevin Schinkel President
Early in my career, I had several food service jobs where I quickly learned the importance of food safety procedures. I knew the basics: wash my hands regularly, clean and sanitize surfaces, and follow the proper steps for washing dishes in a threecompartment sink. I even prided myself on knowing how to measure the right amount of chemicals.
However, there was one particular job where I encountered a manager who was exceptionally strict about food safety. Every day, he emphasized the importance of adhering to every guideline, no matter how small. He often cited the regulations we needed to follow to stay compliant with government standards, making it clear that these weren’t just suggestions but critical requirements. Despite my efforts, I found myself making the same mistake over and over again. One day, instead of giving me the usual lecture, he took a different approach. He explained why my mistake was a risk to the food we were serving. He explained how it could lead to contamination and the potential harm it could cause our customers.
That conversation was a game-changer for me. Understanding the reason behind food safety practices gave me a new sense of responsibility. It wasn’t just about following procedures; it was about protecting the people who would consume the food we prepared. That lesson has stayed with me throughout my career, shaping my approach to food safety and the importance of creating a culture where every team member understands the “why” behind their actions.
Food safety isn’t just a set of rules; it’s a commitment to safeguarding our communities. Let’s continue to make it a priority by ensuring everyone understands not just what to do, but why it matters.
VISION
A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry.
MISSION
We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members.
MPO LIFETIME MEMBERS
• Carlos Domingos (2023)
• Richard Halenda (2021)
• Doris Valade (2019)
• Laurie Nicol (2018)
• Joe Abate (2017)
• Brian Quinn (2016)
• Graham Dalziel (2015)
• Tony Facciolo (2011)
• Pat Johnson (2005)
• Gerry Houtzager (2003)
• Leo Rocheleau (2001)
• Jim Vidoczy (2000)
• Nancy Ackert (1997)
• Dr. Ron Usborne (1996)
• Ron Deeth (1995)
MPO LONG TIME MEMBERS
Thank you to our long time members who have been helping move the industry forward for over 25 years.
Ontario Pork - 1980
Gord’s Abattoir Inc. - 1982
L’Orignal Packing Ltd. - 1986
Walnut Hill Farm - 1986
MMIS / Mondo Inc. - 1986
VG Meats - 1987
Stemmler Meats - 1988
Darling International Canada Inc. - 1988
Schinkels’ Gourmet Meats - 1989
Springer’s Meats Inc. - 1989
Chicken Farmers of Ontario - 1989
Jetnet Norstar Corp. - 1989
Brenner Packers Ltd. - 1991
Norwich Packers Ltd. - 1991
Weston Abattoir Ltd. - 1991
Hay’s Custom Cutting - 1992
Hoffman’s Meats & European Deli - 1992
Newmarket Meat Packers Ltd. - 1992
Handtmann Canada Ltd. - 1992
Metzger Meat Products - 1993
Schinkel’s Legacy - 1993 Yes Group Inc. - 1993
Malabar Ingredients - 1994
R Denninger’s Ltd. - 1995
Abate Packers Ltd. - 1996
Domingos Meat Packers Ltd. - 1996
Sargent Farms Ltd. - 1996
Townsend Butchers Inc. - 1996
Conestoga Meat Packers Ltd. - 1997
Pemberton & Associates Inc. - 1998
MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS
• King Cole Duck (2021)
• 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)
ASSOCIATE MEMBER RECOGNITION AWARD (AMRA) RECIPIENTS
• Pemberton & Associates Inc. (2023)
• Farm Credit Canada (2022)
• Viscofan (2021)
• Multivac Canada Inc., Brampton (2020)
Franco Naccarato, Executive Director
• VC999, Saint-Germainde-Grantham (2018)
• Handtmann Canada, Waterloo (2017)
• Malabar Super Spice, Burlington (2016)
• Reiser Canada, Burlington (2019)
PAT JOHNSON AWARD
• Natasha Barlett, OMAFRA (2022)
• Kelly McAslan, OMAFRA (2022)
Welcome to the Association MPO
Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.
Canada Immigration Consulting Inc.
Daria Grabchuk
208-162 Guelph Street Georgetown, ON L7G 5X7
416-877-1871
info@dariagrabchuk.com www.dariagrabchuk.com
Ramna Group Inc.
Richard Tieu 25 Goldwin Ave Toronto, ON M6M 2C3 647-671-5004
quachtannam@gmail.com
The Packing House Inc.
Jeremy Losier
637 Barton Street East Hamilton, ON L8L 3A3
905-543-0047
info@packinghouseinc.com www.packinghouseinc.com
Welcome back to Alves
Alves Meats & Variety
Michael Alves
600 Wentworth Street North Hamilton, ON L8L 5X3 905-528-0165 alvesmeats@gmail.com www.alvesmeats.com
Premier Kosher Inc.
Royi Flescher
Shaina Flescher 26 Milford Ave North York, ON M6M 2V8
905-563-6902
Shaina.flescher@ premierfamilyfarms.com
ADMINISTRATION BOARD LISTING
EXECUTIVE DIRECTOR
Franco Naccarato franco@MeatPoultryON.ca
TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca
MARKET DEVELOPMENT
SPECIALIST
Derek Boudreau derek@MeatPoultryON.ca
MEMBERSHIP COORDINATOR Laura Shantz member@MeatPoultryON.ca
DIRECTOR, CENTRE FOR MEAT INNOVATION & TECHNOLOGY Luis Garcia luis@MeatPoultryON.ca
EDITOR, BLOCKTALK MAGAZINE
Stacey Newman editor@MeatPoultryON.ca
PRESIDENT | Kevin Schinkel
Schinkel’s Legacy, Chatham
PAST PRESIDENT | Carol Goriup
Florence Meats, Oakville
SECRETARY/TREASURER
Adam Hayward
Nesbitt’s Meat Market, Lindsay
VICE PRESIDENT | Gerhard Metzger
Metzger Meats, Hensall
DIRECTOR | Peter Baarda
J&G Quality Meats, Burlington
DIRECTOR | Doris Valade
The Malabar Group Inc., Campbellville
DIRECTOR | Jeff Miedema
Townsend Butchers Inc., Simcoe
DIRECTOR | Dale Schefter Schefter Poultry Processing Ltd., Gorrie
DIRECTOR | Doug Alexander Leadbetter Foods Inc., Orillia
DIRECTOR | Yaser Alqayem Parkhill Meats, Parkhill
DIRECTOR | Christine BonneauO’Neill
L’Orignal Packing, L’Orignal
DIRECTOR | Shannon Desborough Finest Sausage & Meats, Kitchener
DIRECTOR | Rafal Rusiniak Handtmann Canada Limited, Waterloo
BLOCKtalk is the official publication of the MPO, distributed to over 250 MPO members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.
BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.
ADVERTISING DEADLINES 2024
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The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.
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Advancing Food Safety in Ontario’s Meat Industry: Latest Scientific Insights
By Stacey Newman
In the highly regulated world of meat processing, ensuring food safety is paramount. As meat processors and butchers in Ontario strive to uphold the highest standards, staying abreast of the latest scientific advancements is crucial. At BLOCKtalk, we’ve done some research about practices that are reshaping food safety protocols in Canada’s meat industry.
Ontario’s meat industry is important to the province’s economy, contributing significantly to both local and national food supplies. According to the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), the province is home to over 400 federally and provincially licensed meat processing facilities, which collectively process millions of tonnes of meat annually. Ensuring the safety of this vast supply chain is a complex task that requires continuous innovation and adherence to stringent safety standards.
Innovations in Pathogen Detection
One of the most significant advancements in food safety is the development of rapid pathogen detection methods. Traditional methods of detecting pathogens like E. coli and
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Salmonella often take several days, during which contaminated products may already have entered the market. However, new technologies such as real-time polymerase chain reaction (PCR) and next-generation sequencing (NGS) have revolutionized this process.
Real-time PCR can detect and quantify pathogens in meat samples within hours, significantly reducing the time needed to confirm contamination. This rapid detection is crucial for meat processors in Ontario, enabling quicker responses to potential outbreaks and minimizing the risk of contaminated products reaching consumers.
Enhancing Sanitation Protocols with Automation
Automation is another area where science is making a significant impact. Automated sanitation systems are becoming more prevalent in meat processing plants, providing consistent and thorough cleaning that manual methods can’t achieve. These systems use advanced sensors and robotic arms to ensure that all surfaces, including hard-to-reach areas, are sanitized effectively.
In Ontario, several meat processing facilities have begun integrating these automated systems, resulting in improved hygiene standards and reduced labour costs. According to a report by Food Safety Magazine, plants that have adopted automated sanitation technologies have seen up to a 20 per cent reduction in contamination rates, showcasing the efficacy of these innovations.
The Role of Biocontrol Agents
Biocontrol agents, such as bacteriophages and competitive exclusion products, are emerging as effective tools in the fight against foodborne pathogens. Bacteriophages are viruses that specifically target and kill bacteria, making them a natural and safe option for reducing bacterial contamination in meat products.
Research conducted by the University of Guelph has demonstrated the effectiveness of bacteriophages in reducing E. coli levels in beef by up to 90 per cent. Implementing such biocontrol methods in Ontario’s meat processing plants can significantly enhance food safety, offering an additional layer of protection against harmful bacteria.
Traceability and Blockchain Technology
Traceability is a critical component of food safety, allowing for the quick identification and isolation of contaminated products. Blockchain technology is now being leveraged to enhance traceability in the meat industry. By providing a secure and immutable ledger of transactions, blockchain ensures that every step of the meat supply chain is transparent and verifiable.
In Ontario, several pilot projects are underway to integrate blockchain technology into meat processing operations. These initiatives aim to provide consumers with detailed information about the origin and journey of their meat products, thereby increasing trust and accountability within the supply chain.
Ontario’s Commitment to Food Safety
Ontario is committed to maintaining high food safety standards through continuous improvement and adoption of new technologies. The province’s regulatory bodies, including OMAFRA and the Canadian Food Inspection Agency (CFIA), work closely with industry stakeholders to ensure that the latest scientific advancements are implemented effectively.
Recent statistics from OMAFRA indicate that Ontario’s meat processing industry has seen a steady decline in foodborne illness outbreaks, thanks in part to these rigorous safety measures. In 2023, the number of reported cases of meat-
related foodborne illnesses dropped by 15 per cent compared to the previous year, highlighting the positive impact of ongoing food safety initiatives.
The meat industry in Ontario is embracing scientific advancements to enhance food safety. From rapid pathogen detection and automated sanitation to biocontrol agents and blockchain technology, these innovations are transforming how meat processors and butchers ensure the safety and quality of their products. By staying informed and adopting these cutting-edge practices, Ontario’s meat industry can continue to safeguard public health while maintaining its reputation for excellence.
For meat processors and butchers across the province, the message is clear: embracing the latest science in food safety is not just an option—it’s a necessity. By doing so, Ontario can continue to lead the way in providing safe, high-quality meat products to consumers both locally and globally.
References:
• Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA). “Ontario’s Meat Processing Industry.”
• Food Safety Magazine. “Automation in Sanitation: The Future of Food Safety.”
• University of Guelph. “Effectiveness of Bacteriophages in Reducing E. coli in Beef.”
• Canadian Food Inspection Agency (CFIA). “Blockchain Technology in Food Traceability.”
• OMAFRA. “Annual Report on Foodborne Illnesses in Ontario, 2023.”
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Ontario Finest Meat Competition: Celebrating Excellence in Meat and Poultry Processing
From Meat & Poultry Ontario
Since its inception in 1987, Meat & Poultry Ontario (MPO) (formerly known as Ontario Independent Meat Processors or OIMP) has proudly hosted the Ontario Finest Meat Competition (OFMC). This prestigious event celebrates the rich heritage and modern innovations of Ontario’s artisanal meat and poultry products. With over 110 entries from across the province, the competition attracts a distinguished panel of judges, including retail buyers, media personalities, and chefs, who evaluate the entries to determine the Platinum, Gold, and Silver award winners. These accolades are presented at the annual red carpet gala.
This year’s judging process included a comprehensive technical evaluation, assessing visual appearance, flavour, texture, aroma, uniqueness, and more. Participants will receive detailed score results, category rankings, and judges’ comments, providing invaluable feedback for all products entered.
The OFMC took place on June 27-28th at the Fanshawe College Downtown Campus in London, Ontario.
Esteemed Judges for This Year’s Competition:
• Emily Richards - Chef/Author
• Alexa Clark - Digital Strategist, Content Marketer
• Chef Maurice Desharnais - Wayne Gretzky Winery
• Sabrina Falone - Freelance Chef
• Nithya Caleb - Editor, Food In Canada
• Erin Circelli-Russell - Fanshawe College
• Scott McQuay - Viscofan
• Steivan Canclini - Reiser Canada
• Brad Ryall - HELA
• Troy Spicer - Fanshawe College
Participation in the OFMC Allows Members to:
1. Showcase Your Products
Participate to gain recognition for your exceptional meat products across multiple categories, including Fresh Sausage, Bacon, Cold Cuts, and more. Compete for prestigious awards such as Platinum, Gold, Silver, the Diamond Award, and the Ron Usborne Award of Excellence.
2. Increase Market Exposure
Entries are judged by a panel of retail buyers, chefs, food writers, and media, providing excellent exposure and credibility. Winners receive professional photographs and can leverage awards for marketing and promotional activities.
3. Valuable Feedback
Receive detailed score results, category rankings, and judges’ comments to help refine and perfect your products.
And there’s complimentary entry for first timers!
VALUE-ADDS
First-time entrants can submit one additional product entry for free with the purchase of their first entry, offering a costeffective way to join the competition.
To participate, entrants must be Business Members of Meat & Poultry Ontario (MPO) with dues in good standing.
AWARDS
Platinum, Gold, and Silver plaques for top entries in each category.
Ron Usborne Award of Excellence for highest accumulated scores. Diamond Award for the highest overall score in the competition.
The Platinum Awards will be presented on October 26, 2024, in Niagara Falls. All award winners will receive plaques and professional photos at the gala.
Join the Ontario’s Finest Meat Competition and seize the opportunity to highlight your products, gain invaluable feedback, and achieve recognition in the meat
Augmented Reality for Food Safety, Maintenance, and Training: How Can It Help?
By Michael Terry, Content Developer, Harpak-ULMA Packaging, LLC
In the past, engineers would have to wait for equipment to break down before conducting repairs. No set maintenance schedules existed, and diagnostics were inconclusive. Equipment was removed for service, accumulating hours or days of costly unplanned downtime, requiring on-site assistance from available third-party techs.
Today, augmented reality (AR) offers a better path towards efficient, proactive service and maintenance and collaborative remote training between packagers and expert OEMs.
Interconnected AR systems give service personnel the power to collect and monitor system health and performance data in real time, applying limitless diagnostic capabilities to their service, maintenance, and repair processes and offering interactive stepby-step instructions for flawless execution.
In Canada, where food safety standards are among the highest globally, AR can also be used to train employees more effectively
by simulating complex scenarios that workers might encounter as well as assisting companies with compliance and improving traceability in the food industry.
What is Augmented Reality?
Harnessing the full power of AR means understanding its definitions. Augmented reality is a form of Smart Connected technology that creates an interactive digital twin of your existing packaging equipment, overlaid via video within your smart device (VR headset, glasses, tablet, or smartphone). This 3D mirror image acts directly in contact with the object, allowing for real-time service and training activities.
AUGMENTED REALITY FOR FOOD SAFETY
One of the primary applications of AR in food safety is in training and procedural compliance. In Canada, AR can be used to train employees more effectively by simulating complex scenarios that workers might encounter. For example, AR can guide workers through proper sanitation processes or highlight
Continued on page 18
areas of potential contamination in real time. According to a report by ABI Research, the global AR market in the food sector is expected to reach $5.1 billion by 2025, a clear indication of the growing reliance on this technology to ensure food safety across the industry.
AR is helping Canadian companies adhere to increasingly stringent food safety regulations. The Canadian Food Inspection Agency (CFIA) mandates strict compliance with protocols to prevent foodborne illnesses. AR can be utilized to conduct
remote inspections, allowing supervisors to monitor food safety practices without being physically present. This capability not only saves time but also ensures that safety checks are conducted more frequently and thoroughly. A study by PwC suggests that AR could reduce the time taken to perform certain safety tasks by up to 30 per cent, thereby enhancing overall efficiency and effectiveness in maintaining high food safety standards.
AR technology is improving traceability, which is a critical component of food safety. Canadian consumers and regulators are increasingly demanding transparency about the origins and handling of food products. AR can provide workers with instant access to detailed information about each product, such as its source, processing history, and safety checks it has undergone. This level of transparency helps in quickly identifying and isolating any safety issues that might arise, thereby preventing potential outbreaks of foodborne illnesses.
AR is proving to be a powerful tool in enhancing food safety in Canada and around the world. By improving training, ensuring compliance with regulations, and enhancing traceability, AR is helping meat processors and food companies maintain the highest safety standards, ultimately protecting consumers from potential hazards. As the technology continues to evolve, its role in food safety is likely to become even more integral, supporting Canada’s ongoing commitment to leading the world in food safety practices.
AUGMENTED REALITY FOR MAINTENANCE
Many producers are adopting AR for equipment maintenance, service, and repairs.
Operators use sophisticated AR tools and software that supports its use to gather and track system data live and proactively create pre-emptive service alerts using condition-based monitoring and predictive analytics. Using this full suite of AR tools—they can identify root causes of component and system failures, receive actionable insights, and follow step-by-step interactive instructions to conduct service and repair activities to solve complex equipment issues.
Unlike traditional, reactive processes, these AR-based solutions prevent production interruption, unplanned downtime, and additional service costs from on-site technicians, saving producers up to $250,000 per line in annual potential operating costs and optimizing performance and reporting.
HOW AUGMENTED REALITY BENEFITS MAINTENANCE
Augmented reality minimizes human error and maximizes system service efficiency. This optimization reduces repair means times, provides better availability for connected assets, and minimizes unplanned downtime.
But do AR’s benefits yield a real measured return on investment (ROI) to offset upfront technology and production costs? Yes, and we examine how:
Precision Data & Unplanned Production Downtime: AR provides a comprehensive understanding of your packaging system through precise performance, health, and compliance data over time. Technicians can use this data to eliminate guesswork, make actionable, data-driven decisions, solve complex challenges in hours, not days, and optimize human production efficiency to avoid unplanned downtime costs (up to $5670 per day on average).
Set Maintenance Schedules & Overall Equipment Effectiveness
(OEE): AR is the key to proactively creating set maintenance schedules for every connected packaging machine. These standardized schedules let operators monitor system health and compliance and dispatch the right internal or external technician with the precise service or maintenance solution to pre-emptively solve any issue. This condition-based monitoring and the resulting predictive analytics translate to higher OEE, one point of which has a production value of over $2 million annually.
AUGMENTED REALITY FOR TRAINING
AR is also instrumental in interactive application training. Responding to the labour demands of the new post-greatresignation reality, packagers are turning to augmented reality to facilitate essential legacy knowledge transfer and advanced interactive instruction for technical staff.
Augmented reality tools allow technicians to interact with applications digitally during real-time training sessions using sophisticated 3D rendering technology on connected smart devices. Utilizing a digital overlay and recorded media, AR training takes service personnel through step-by-step diagnostic and repair cadences—alone or with an offsite specialist—to solve complex mechanical challenges, providing live feedback to ensure efficacy and the highest engagement, collaboration, execution, documentation, and learning.
HOW AUGMENTED REALITY BENEFITS TRAINING
The ROI in AR for training is efficiency optimization in task completion, data collection, and human productivity.
Data-Driven Efficiency: AR trains technicians to be faster, more accurate, and accountable when finishing service-based tasks. Using AR, packagers can achieve up to 20% increases in human productivity and collect invaluable productivity metrics that can reclaim up to 3000 hours of production time annually.
Legacy Knowledge Retention: Packagers can experience up to 120 per cent employee turnover in a calendar year, costing them up to $70,000 in onboarding and training costs per employee. AR training tools capture and store invaluable service knowledge during training and live service functions, empowering technical
teams to be more self-sufficient and significantly lowering training costs and Total Cost of Ownership (TCO).
THE FUTURE OF AR FOR MAINTENANCE & TRAINING
Packaging machines are getting smarter. More systems are monitoring and maximizing OEE and minimizing downtime (up to 80 per cent). Integrated AI systems are becoming the standard to facilitate self-adjustment and autonomously maintain peak performance.
Until then, forward-thinking packagers should empower their teams with accessible knowledge using AR for new and legacy systems to optimize equipment efficiency and human productivity.
Only through simplified service, operation, and data can we perfect how machines are used in production and how effectively they are serviced in the field.
Augmented reality (AR) is increasingly being recognized as a transformative technology in food safety, offering meat processors and food companies in Canada a novel approach to enhance their safety protocols. By superimposing digital information onto the physical environment, AR enables workers to receive real-time guidance and feedback, ensuring that critical safety measures are adhered to more rigorously. This technology is particularly valuable in environments like meat processing plants, where strict adherence to hygiene and safety protocols is crucial to prevent contamination.
ARaised Canadian. Raised right.
From Chicken Farmers of Ontario (CFO)
s consumers are increasingly demanding transparency and quality in their food, Canadian chicken farmers are committed to delivering high quality chicken that meets market demands. Across Canada, including throughout Ontario, stringent animal care and food safety standards have made chicken not only a safe choice but a superior one. Ontario chicken farmers, alongside the broader Canadian chicken farming community, have dedicated themselves to raising chickens “the right way,” ensuring every bird meets the highest standards of care, safety, and biosecurity.
Commitment to Quality
Since the 1960s, the use of hormones and steroids in chicken farming has been illegal. Contrary to some misconceptions, Canadian chickens raised for meat are never kept in cages but are instead free to roam within barns, accessing food and water as needed. This approach ensures not only the well-being of the chickens but also the quality of the meat.
Antibiotics are another area where Canadian chicken farmers have set a high bar. The use of antibiotics is strictly regulated and only employed when necessary. Mandatory withdrawal times ensure that any residual antibiotics are eliminated from the chicken’s system before they reach the consumer, safeguarding public health.
Central to the ethos of Canadian chicken farming is the Raised by a Canadian Farmer Animal Care Program, a mandatory, rigorous program that ensures the highest standards of animal welfare are met. Every one of the 2,800+ farms across Canada is audited annually, with a third-party audit of the entire program conducted each year to maintain accountability. This program was developed with input from a broad range of stakeholders, including government, academia, animal welfare organizations, and veterinarians, ensuring it meets the stringent requirements of Canada’s Code of Practice for chickens and the Animal Care Assessment Framework.
Meeting Market Demand
Supply management is a key pillar to ensuring a safe and stable supply of healthy, locally-grown chicken in Ontario. Supply management matches supply to demand, and ensures a reliable and predictable supply of chicken for Ontario and Canadian consumers –providing a unique value to our food supply chain resiliency.
Consumers widely support the supply management system, that promotes Canadian food production, supports local farmers, and contributes to the economy.
includes feed mills, hatcheries, and processors, contributes $6.8 billion to Canada’s Gross Domestic Product annually, and sustains over 87,200 jobs across.
Stewards of the Environment
Canadian chicken farmers have long recognized the importance of sustainability in their operations. Over the last 40 years, the environmental footprint of chicken farming in Canada has seen significant reductions. From 1976 to 2016, the carbon footprint was reduced by 37 per cent, while water consumption dropped by 45 per cent. These achievements are a testament to the industry’s continuous improvement in productivity and efficiency.
In Ontario, farmers exemplify this commitment. Through innovative practices such as evaporative cooling, wind breaks, LED lighting, and solar walls, Canadian chicken farmers have significantly reduced the environmental impact of their farms while maintaining the high standards of chicken care that Canadians expect.
Raised by a Canadian Farmer
The Canadian chicken farming industry plays a vital role in the national economy. With over 2,800 chicken farms, the Canadian chicken supply chain, which
For buyers, the Raised by a Canadian Farmer logo is a symbol of trust, indicating that the chicken they purchase meets the high standards set by Canadian farmers. This logo is not just a mark of origin; it is a guarantee of the care and quality that go into every piece of chicken raised in Canada.
As consumers increasingly seek food that is not only safe and healthy but also ethically and sustainably produced, Canadian chicken, particularly from Ontario, offers a compelling choice. The dedication of the Chicken Farmers of Ontario and the broader Canadian farming community ensures that when you choose Canadian chicken, you’re choosing a product that is raised with care.
In an era where food safety, quality, and sustainability are paramount, Canadian chicken farmers are leading the way, proving that everyone benefits when chickens are “Raised Canadian. Raised Right.”
5-Ingredient Chicken and Pumpkin Orzotto
By Christina Frantzis for Chicken Farmers of Canada
Orzo pasta takes the place of Arborio rice in this quick and creamy chicken and pumpkin orzotto. With just 5 ingredients it comes together in a flash and pairs nicely with a lightly dressed baby green and herb salad.
5-Ingredient Chicken and Pumpkin Orzotto
FOOD SAFETY
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours.
STEPS
1. Stir 4 cups of the chicken broth with pumpkin puree in a measuring cup until smooth. Set aside.
2. Heat oil in a large heavy-bottomed saucepan over medium-high. Add chicken and cook until golden, about 7-8 minutes. Season with salt and herbes de Provence.
3. Stir in the orzo. Toast for 1 minute. Reduce heat to medium.
4. Add one cup of the broth mixture to the orzo and stir until liquid is absorbed. Continue adding a half cup of the mixture at a time, stirring often between additions, until the liquid is absorbed. Cook until the orzo is tender and the mixture is creamy. If orzotto is too thick, stir in the additional ½ cup broth left over until loosened but not soupy.
5. Sprinkle with cheese and herbes de Provence, and serve.
• 8 boneless skinless chicken thighs, cut into half pieces
• 1 tsp herbes de Provence
• ¾ tsp salt
• 2 cups orzo
• Shaved pecorino cheese for garnish, optional
• 1 tsp herbes de Provence for garnish, optional
How Unipac is
Modernizing Supply and Value Chains in Industry
By Stacey Newman
Founded in 1978 in Edmonton, Unipac Products has evolved from a small warehouse operation into a significant player in the Canadian food and ingredients distribution sector. With a footprint that extends across every province and territory in Canada and a growing presence in the United States, Unipac is a strong partner for businesses within the meat and poultry industry, providing solutions and strategic support that help clients navigate an increasingly complex market.
Growth and Business Structure in the Meat Sector
Over the past 45 years, Unipac has expanded its operations to serve a diverse clientele, ranging from small, family-owned butcher shops to large enterprises. The company’s business model revolves around consolidating demand and sourcing products globally, enabling it to offer competitive pricing that benefits businesses of all sizes.
“We specialize in aggregating demand and then sourcing these products globally for our customers at competitive prices,” explains Mihir Mukherjee, Unipac’s CEO. “A lot of our customers are smaller, and they technically cannot afford the minimum order quantity required for some of the larger suppliers. We aggregate all these small companies’ demand, buy in bulk, and then break that bulk for our customers, both big and small.”
Unipac’s core offerings include a wide range of packaging solutions such as vacuum bags, string bags, and roll stock film, as well as casings for sausage manufacturers. The company’s operations are underpinned by rigorous standards, including CFIA and HACCP certifications, ensuring compliance with industry regulations and consistency in product quality.
Mukherjee emphasizes the importance of consistency in Unipac’s service: “The three things that I learned when I joined this business that would top value for customers were availability of product, quality of the product, and the price of the product. The layer that I added around that is consistency.”
Unipac’s Role in the Industry
Unipac plays an important role in the meat and poultry industry, particularly for small and medium-sized enterprises (SMEs) that rely on the company’s ability to aggregate demand and secure high-quality products at competitive prices. This approach
allows SMEs to compete with larger players in the market, offering them access to resources that would otherwise be out of reach.
“We have customers of all sizes, and I want to support our smaller customers the exact same way I support our larger customers,” says Mukherjee. “So, we have the tier-one enterprise manufacturers, but then we also have the small family-run butcher shop down the street. For us, everyone is a valued customer, and they all benefit from our economies of scale.”
Unipac’s approach to sourcing ensures that the company can quickly respond to changes in the market. Mukherjee shares an example of a large packaging supplier that went bankrupt, leaving a significant client scrambling for alternatives. “Imagine that happening to a smaller company that deals on a cash basis. If they don’t get their product on time, they could be facing serious financial consequences,” he explains. To mitigate such risks, Unipac emphasizes the importance of having multiple suppliers and a flexible sourcing strategy, which becomes invaluable in times of market disruption.
Current Initiatives and Future Planning
The distribution industry is undergoing significant changes, and Unipac is at the forefront of adapting to these shifts. The company is focused on enhancing supply chain flexibility, reducing costs, and increasing transparency with customers. This proactive approach is crucial as the traditional distribution model, which has remained relatively unchanged for decades, faces new challenges and demands.
Mukherjee predicts that “distribution as it has always existed is going to be [completely changed] in the next four to five years.” He believes that the cost-plus model, where price increases are passed down the value chain to consumers, is becoming less
Mihir Mukherjee, CEO
Stephanie Gaspari, Head of Sales
Garry Simpson, GM & Head of Sourcing
viable. Instead, distributors must offer more value through supply chain resiliency and strategic sourcing.
One of the key areas of focus for Unipac is the shift towards sustainable packaging. Unipac is preparing its supply chain to meet these new demands. “Sustainable packaging is all anybody’s talking about,” Mukherjee notes. “Larger retailers have mandated suppliers that you need to be on sustainable packaging by 2025. For someone like me, who has always had multiple routes to market and multiple suppliers for multiple customers, it’s a question of navigating volume.”
In addition to sustainability efforts, Unipac is investing in technology to improve the customer experience. The company’s website is now transaction-ready, allowing customers to place orders online. Mukherjee stresses that for strategic purchasing, direct interaction with the sales team is still encouraged. “The website is transaction-ready right now,” he says, “but for businesses, I still recommend them calling into the CSR line. Depending on their volume and their needs, they’ll get the enterprise pricing.”
Leadership and Vision
Mukherjee’s appointment as CEO of Unipac in 2022 brings a wealth of experience in big data, global strategy, sales, and operational effectiveness to the company, having previously worked with companies such as SAP, BlackBerry, and Salesforce. His background positions him to effectively and tactically lead Unipac in a rapidly changing industry.
Mukherjee’s approach to leadership is collaborative, valuing input from various levels within the organization to ensure that the company remains responsive to market changes. “The decision might be to do nothing and stay with your trusted vendor, and that’s fine—until it’s not,” Mukherjee explains. “At that point in time, you need to know who’s got your back.”
This inclusive leadership style helps foster a sense of ownership among Unipac’s employees and ensures that the company is well-positioned to navigate future disruptions. “Just because
we’ve been around for 45 years doesn’t mean we take the next 45 for granted,” Mukherjee says.
Industry Engagement
Unipac’s involvement in industry groups like Meat & Poultry Ontario (MPO) is part of its strategy to stay connected with the market and its stakeholders. Mukherjee acknowledges the value of MPO, particularly around its work engaging the right stakeholders in meaningful discussions about the industry’s future.
“Community should support community,” says Mukherjee. “The reason why we are having this conversation is that we are an Ontario-based business. We have a lot of Ontario customers, and I need them to know that we are here to support them in any way that they need.”
For Unipac, participation in industry associations like MPO is about contributing to a community where businesses can share insights and support one another. This aligns with Unipac’s broader goal of fostering transparency and collaboration across the supply chain.
Unipac Canada’s history and current operations reflect a company that is acutely aware of the changing landscape of the meat and poultry industry. Under Mihir Mukherjee’s leadership, Unipac is focusing on innovation, quality, and customer service as it adapts to new demands and prepares for the future.
As the industry continues to evolve, Unipac remains committed to being a reliable partner for businesses across North America, providing the strategic support and innovative solutions necessary to thrive in a competitive market.
Unipac Products
6200 Kennedy Road, Unit #2 Mississauga, ON, L5T 2Z1 sales@myunipac.com +1 (800) 313-2211 myunipac.com
Woodward Meats
Offering Specialized Meats and Steady Growth in Ontario’s Industry
By Stacey Newman
Founded in 1985 by father and son duo Ken and Brian Woodward, Woodward Meats has grown from a small family-run operation into a key player in Ontario’s meat distribution market. Today, the company employs around 100 people and is headquartered in Oakville, Ontario. It has established a solid reputation for providing high-quality meat products to both restaurants and consumers across the Greater Toronto Area (GTA) and other parts of the province.
Building Partnerships
A crucial aspect of Woodward Meats’ success is its strong partnerships with meat producers. These collaborations ensure a consistent supply of high-quality, locally sourced products, which have become increasingly important to consumers and businesses alike. By working closely with Canadian farmers and ranchers who prioritize sustainability and ethical practices, Woodward Meats can offer meat products that not only meet the highest standards of quality but also support the local economy.
Brian Woodward highlights the value of these relationships, stating, “Partnering with Canadian producers allows us to maintain the level of quality our customers expect while also promoting local agriculture. It’s about building trust and supporting the community.”
Local Ontario Farms: Woodward has partnered with select local producers working on small family farms across the province to bring consumers traditionally raised products from right here in
Ontario. Fed locally grown grass and grains and as much as possible the feed is grown on the farm that the animals are raised.
“We take pride in contributing to the economic vitality, environmental health, and quality of life in the region. These farm-fresh products support the local economy and greatly reduce the environmental impact of transport,” says Woodward.
Additional domestic products, including pork from Quebec, lamb from Alberta, and Alberta and P.E.I. beef complement primary sources from Ontario.
Woodward also distributes some products that are only available in other parts of the world such as Iberico pork and Wagyu beef.
Overcoming Early Challenges
In its early years, Woodward Meats faced several significant challenges, including establishing itself in a competitive industry dominated by larger, more established companies. With limited resources and a small customer base, Woodward and his father had to find ways to differentiate their business to survive and grow.
Reflecting on those early days, Woodward shares how they navigated the complexities of sourcing meat products that would appeal to high-end dining establishments. “My dad had connections from his previous job, but convincing top-tier suppliers to take a chance on us wasn’t easy,” he recalls. Their persistent efforts to connect with reputable Canadian producers were essential in securing the high-quality products that helped the business carve out its niche.
Brian Woodward
Competing in a Niche Market
Competing with larger companies with more extensive distribution networks and established reputations was another challenge. To overcome this, Woodward Meats focused on serving a niche market—high-end restaurants and chefs who required specialized cuts of meat. By offering personalized service and emphasizing locally sourced products, the company slowly built a loyal customer base. “We knew we couldn’t compete on scale, so we focused on quality and service. That was our way in,” explains Woodward.
Key Milestones in Growth
Over the past four decades, Woodward Meats has achieved several key milestones that mark its growth and success. One of the earliest significant expansions came when the company outgrew its initial location and moved to a larger facility to accommodate increasing demand. This move signalled a transition from a small operation to a more substantial player in the industry.
Future Growth and Expansion
Looking ahead, Woodward Meats is preparing for further growth with the opening of its new facility. This expansion is not just about increasing capacity but also about positioning the company for long-term sustainability in a competitive market.
Another major milestone was the swift development of the company’s e-commerce platform during the COVID-19 pandemic. With restaurants shutting down, Woodward Meats had to adapt quickly to continue serving its customers. “We had to think on our feet. Within a week, we launched an e-commerce platform to keep our operations running and our staff employed,” recounts Woodward. This innovation not only sustained the business during a difficult period but also opened up a new revenue stream that remains part of its operations today.
In recent months, the acquisition of a 25,000-square-foot facility near its Oakville location marked another crucial step in Woodward Meats’ expansion. This second facility, set to open later this year, will serve as a distribution and processing centre, further enhancing the company’s ability to manage inventory and support its growth.
Focus on Quality and Adaptability
Woodward Meats has always specialized in sourcing and providing premium meat products, catering to the discerning tastes of chefs and food enthusiasts. Their offerings include top-quality cuts that are processed in-house to meet the specific needs of their clients.
A significant portion of these premium offerings comes from Canadian producers who share Woodward Meats’ commitment to quality and sustainability. This focus on local sourcing not only ensures freshness and traceability but also resonates with customers who are increasingly interested in supporting domestic agriculture. “Our Canadian suppliers are integral to our business,” says Woodward. “Their dedication to producing quality meat allows us to offer our customers something truly exceptional.”
As the company continues to grow, its relationships with Canadian producers will remain a cornerstone of its business strategy. These partnerships not only provide a competitive edge but also reinforce Woodward Meats’ commitment to offering the best products available, sourced from trusted local suppliers.
Succession planning is also a priority, with Brandon Woodward and the rest of Woodward’s leadership team playing a crucial role in the company’s future leadership.
Importance of Industry Associations
Woodward Meats has been a Meat & Poultry Ontario (MPO) member for over a decade. Brian Woodward sees these industry associations as essential for businesses like his, particularly in advocating with government bodies and providing valuable resources such as food handler training and industry-specific events. For Woodward Meats, being part of MPO is not just about networking but also about contributing to the overall health of the industry and staying engaged with the issues that matter to their business.
Woodward Meats has grown steadily from a small family business into a significant player in Ontario’s meat industry. With a focus on quality, a willingness to adapt, and plans for future growth, the company is well-positioned to continue its success in the years ahead.
Woodward Meats
2586 Bristol Circle Oakville, ON L6H 6Z7
Brian Woodward, President & CEO info@woodwardmeats.com 905-847-7200 woodwardmeats.com
Brian Woodward and son, Brandon
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Amendments to Hazardous Products Regulations are coming: Is your business ready?
By Workplace Safety & Prevention Services
If you’re not already aware of the recent amendments to Canada’s Hazardous Products Regulations, it’s time to familiarize yourself. Employers need to understand what these amendments involve and how they may impact operations—especially since they are currently the focus of a Ministry of Labour, Immigration, Training and Skills Development (MLITSD) occupational hygiene campaign.
“We’re currently in the middle of a three-year transition period,” says Gordon Pajuluoma, health and safety consultant with Workplace Safety & Prevention Services (WSPS). “Suppliers have until December 14, 2025, to comply with the amended Hazardous Products Regulations. However, Ontario’s MLITSD has already started a focused inspection campaign to ensure employers are providing, or have plans to provide, updated WHMIS training to their workers that incorporates the amendments.”
Pajuluoma explains that these amendments are part of Canada’s ongoing alignment with the Globally Harmonized System (GHS). “These updates bring Canada in line with the seventh edition of GHS,” he says. There are new categories, as well as requirements to include more specific details in some cases. “These changes ultimately benefit workers because they require more comprehensive health and safety information to be outlined on labels and safety data sheets (SDS), which will help ensure the proper controls are in place to protect workers.”
Keep in mind that during this transition period, you can’t have some labels and SDSs under the old system and some under the new system. “Suppliers must continue to operate under the old system until they are ready to flip completely over to the new system. They can’t have half of one and half of the other,” explains Pajuluoma. He recommends taking the time now, to review and update all of your documentation. This will help with training and adoption among workers as well.
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Follow these steps to comply with amendments
• Contact your suppliers. Every WHMIS label and SDS will need to be updated, so start reaching out to your suppliers to get the new versions. “It may not be as quick as going to the website to download an updated SDS, so give yourself some time,” advises Pajuluoma.
• Replace labels and SDSs. For each chemical in your workplace, replace the old workplace labels and SDS (as necessary) with the new ones. If you store the same chemical in different locations, don’t forget to replace the labels on all the containers. The same goes for SDSs—replace them in multiple locations, if necessary.
• Revise your WHMIS training. Complete a thorough review of your WHMIS training and revise it to include the updated information. Do the same for any related procedures.
• Train your workers. One of the things MLITSD inspectors will look for is evidence that employees have received training that incorporates the amendments. Once you have an updated program, train your workers. “Don’t wait until the current WHMIS training expires to retrain. Be proactive to ensure everyone understands the new SDSs,” suggests Pajuluoma.
For more information about the latest “Amendments to the Hazardous Products Regulations” at Canada.ca.
Looking for more health and safety information? Visit WSPS.CA or wsps. ca/contact-us if you have questions.
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Ways to Transform Canada’s Food Processing Sector to be Safer and More Sustainable
By Anne-Marie Hardie for Farm Credit Canada (FCC)
In 2024, food safety innovations are significantly transforming Canada’s food processing sector, driven by the efforts of organizations like the Canadian Food Innovation Network (CFIN) and Farm Credit Canada (FCC). These innovations are helping the industry address current challenges and prepare for future demands, particularly in areas such as labour shortages, food waste reduction, and consumer safety.
Canadian Food Innovation Network’s (CFIN) recent white paper, Unpuzzling Food Inflation: How Innovation Adoption by Canada’s Food Processing Sector Will Flatten the Curve, urges food and beverage manufacturers to adopt innovations and technology to develop a safer, more sustainable and more profitable industry.
“We believe technology, collaboration and creative problem solving can transform the food sector and pave the way to a sustainable and prosperous future for Canadians,” says Dana McCauley, CEO of CFIN.
Technology, collaboration, and creative problem-solving can transform the food sector.
Macroeconomic and global trends continue to inflate food prices, including geopolitical risks, weakening Canadian dollars and extreme weather events. Grocery prices have increased by 21.6 per cent from February 2021 to February 2024. In addition, food and beverage processors face significant labour shortages that compound the operational challenges they currently face.
CFIN stressed the urgent need for the food and beverage sector to create and adopt innovations in several manufacturing areas, including labour management and rising input costs, shelf life and food waste, and commercial dynamics.
Labour and Input Costs
According to the Canadian Agricultural Human Resource Council, Canada’s food and beverage sector is short 50,000 employees. That number is expected to increase as the country’s population ages.
According to Kristina Farrell, chief executive of Food and Beverage Canada, adopting innovative technology focused on building workers’ existing skill sets and increasing productivity can help respond to these labour shortfalls.
AI Assistance
For example, Laplace Robotics creates artificial intelligence robotic and vision systems to improve performance by providing production insights and recommendations.
DeepSight Réalité Augmentée, meanwhile, has developed augmented reality technology to provide 3D training in the food processing and beverage sectors, helping improve the skill level of existing personnel and overall productivity.
Adoption of Novel Ingredients
Using Canadian-produced novel ingredients, especially multipurpose solutions, could reduce the overall cost of production. One example of this type of innovation is Crush Dynamics, which uses an advanced fermentation process to upcycle winemaking byproducts and agricultural waste into an ingredient
that improves a product’s texture, increases shelf life and reduces the amount of salt and sugar needed.
Shelf Life and Food Waste
Food waste is a pressing issue in Canada, with approximately 58 per cent of the food produced going to landfills. Technology and innovation can address some of these core strategies by equipping processors with tools to minimize the number of products entering landfills.
Deep Inspections
Plan Automation, an X-ray reclaim facility, designed technology that enables processors to inspect a potentially contaminated production batch. This technology identifies and isolates the contaminant, reducing food waste and product loss.
Turning Waste into Soil Additives
Food waste reduction is another crucial focus, with innovations aimed at extending shelf life and minimizing product loss. Technologies such as X-ray reclaim systems are being deployed to inspect and isolate contaminated batches, thereby reducing food waste. Additionally, companies are exploring ways to upcycle by-products into valuable food ingredients, which not only reduces waste but also cuts production costs.
From an economic and environmental standpoint, minimizing the amount of packaging that enters the landfill is essential. Food Cycle Science Corporation is one company whose innovative technology has resulted in the development of enzymes to expedite the degradation of biodegradable plastics. These enzymes transform waste into soil additives, decreasing the amount of packaging and food waste that enters the landfill.
Dynamics in the Food and Beverage Sector
According to CFIN, most Canadian food and beverage processors are small or medium-sized businesses, with approximately 90 per cent of the 7,600 having fewer than 100 employees. When these businesses focus on production, keeping up with the latest technologies and price dynamics is hard. Profit margins are tight, however, and these are critical areas for building success. Adopting artificial Intelligence throughout operations can help determine any potential gaps in productivity, optimize production, and improve efficiencies.
Integrating Artificial Intelligence in Plant Operations
One key area of transformation is the integration of advanced technologies to improve food safety and efficiency. For instance, AI and robotics are being increasingly adopted to
tackle labour shortages in the food processing sector, which is expected to see a significant gap as more workers retire in the coming years. Companies like Laplace Robotics are developing AI-driven systems that enhance production insights and optimize operations, while others like DeepSight Réalité Augmentée are using augmented reality to improve worker training and productivity.
Adopting the right technology can distinguish between a company surviving and thriving. Vivid Machines Inc.’s supply chain solution uses data to anticipate the fruit crops’ annual volume and quality. Primarily used in orchards, the Vivid X Vision system can scan 15,000 trees per hour, helping growers manage plant volumes accurately by using data to collaborate on fulfilling orders and managing plant volumes.
Better Cart Analytics is a price analytics platform developed to help food processors adopt competitive pricing intelligence. Food and beverage processors could use these insights to guide strategic decision-making, increase profit margins and create more holistic, transparent relationships between retailers and brands.
The CFIN white paper stresses that innovation, including adopting advanced technology, must remain at the forefront of developing a sustainable industry. This includes developing innovation centres to test new products and technologies while also continually developing new products and processes to respond to current and future industry challenges. For the Canadian food and beverage sector to thrive, CFIN states, processors must adopt a collaborative mindset, including sharing knowledge and resources to break down innovation barriers.
EEffective Communication in Food Safety Employee Training
By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario
ffective communication is crucial in every aspect of business, but it holds particular significance in food safety employee training. In an industry where mishandling or miscommunication can lead to severe consequences for both consumers and businesses, ensuring that employees are welltrained and informed is paramount. This article explores the importance of effective communication in food safety training and outlines key strategies to enhance it.
Importance of Effective Communication
Food safety relies heavily on clear and accurate communication at all levels of an organization. From understanding proper handling procedures to recognizing potential hazards, employees need to receive consistent, reliable information. Effective communication ensures that everyone involved in food handling—from receiving to shipping and everything in between—understands their roles and responsibilities in maintaining safety standards.
Moreover, clear communication fosters a culture of transparency and accountability. When employees feel confident in their knowledge and understanding of food safety protocols, they are more likely to adhere to guidelines consistently. This reduces the risk of foodborne illnesses, maintains compliance with regulatory requirements, and protects the reputation of the establishment.
Challenges in Communication
Despite its importance, effective communication in food safety training faces several challenges. These include language barriers, varying educational backgrounds, and the fast-paced nature of the industry. Additionally, turnover rates in food service jobs mean that training must be efficient and accessible to new hires.
Another challenge is ensuring that training materials are engaging and easily understandable. Technical jargon or overly complex instructions can confuse employees, leading to misunderstandings or non-compliance with safety protocols. Overcoming these challenges requires thoughtful planning and the use of strategies that cater to diverse learning styles and backgrounds.
Key Strategies for Effective Communication
Use Clear and Accessible Language: Avoid technical jargon and use language that is easily understood by all employees, regardless of their educational background or experience level.
Visual
Aids and Demonstrations:
Incorporate visual aids such as posters, infographics, and videos to supplement verbal instructions. Visual demonstrations of proper techniques can reinforce learning and help employees remember critical information.
Interactive Training Sessions: Encourage participation through interactive training sessions where employees can ask questions, share experiences, and discuss challenges they encounter on the job. This promotes a deeper understanding of food safety principles.
Friday, October 25, 2024 | 10:00am to 5:00pm Saturday, October 26, 2024 | 10:00am to 3:00pm
Niagara Falls Convention Centre
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Regular Updates and Refreshers: Food safety guidelines and regulations can change over time. Ensure that training materials are regularly updated to reflect current standards. Schedule refresher courses periodically to reinforce knowledge and address any new developments.
Feedback Mechanisms: Establish feedback mechanisms where employees can provide input on the effectiveness of training sessions and suggest improvements. This fosters a culture of continuous improvement and demonstrates that their input is valued.
Lead by Example: Managers and supervisors play a crucial role in setting the tone for food safety practices. Lead by example by consistently following protocols and emphasizing their importance to all staff members.
Conclusion
Highlighting case studies or success stories where effective communication in food safety training has led to positive outcomes can further emphasize its importance. For example, showcasing how a restaurant’s commitment to clear
communication and comprehensive training reduced incidents of foodborne illness can inspire other establishments to prioritize communication in their own practices.
Effective communication is the backbone of successful food safety training programs. By prioritizing clear, accessible communication methods and implementing strategies that cater to diverse learning needs, businesses can enhance employee understanding, reduce risks, and uphold high standards of food safety. Investing in effective communication not only protects consumers but also strengthens the overall reputation and success of food service establishments.
The importance of effective communication in food safety employee training cannot be overstated. It is not merely about transmitting information but ensuring that every employee is equipped with the knowledge and skills to uphold rigorous safety standards. By embracing clear communication strategies and fostering a culture of continuous learning, businesses can safeguard both their customers and their reputation in an industry where safety is paramount.
The Centre for Meat Innovation and Technology (CMIT) presents a unique and essential opportunity for members of the meat and poultry industry in Ontario. Located in Guelph, CMIT is dedicated to advancing and strengthening the Canadian meat processing industry through a focus on collaboration, innovation, and education for current companies and startups alike.
UPCOMING COURSES
CMIT courses are designed to cater to various skill levels and areas of interest, ensuring that all participants, whether beginners or seasoned professionals, gain valuable insights and practical skills. Course offerings through the end of summer will include the following, please check CMIT.CA for updates to the course schedule:
• Sausage Making II, Curing and Smoking: Sept. 19-20
• Sausage Making I, Fresh Sausage: November 5
For more information about course registration or the Centre for Meat Innovation and Technology, visit CMIT.CA or contact Luis Garcia, Director- CMIT, Meat & Poultry Ontario by Phone: 519-763-4558 x 228 or by Email: luis@meatpoultryon.ca
Understanding Meat-Borne Contaminants in Canada: Risks and Solutions
From Meat & Poultry Ontario
Meat-borne contaminants include a variety of pathogens, toxins, and chemical residues, which can pose serious health risks to consumers. In recent years, Canadian regulatory bodies and industry have taken steps to identify, control, and mitigate these risks. The following are the most common meat-borne contaminants in Canada, how they contaminate meat, and the solutions and technologies being employed to address these issues.
Common Meat-Borne Contaminants
SALMONELLA
Contamination Mechanism: Salmonella is a type of bacteria commonly found in the intestines of animals. Contamination occurs primarily during slaughter when bacteria from the animal’s intestines contact the meat. Improper handling and inadequate cooking can lead to the bacteria surviving and causing illness in humans.
Health Risks: Infection with Salmonella can lead to symptoms such as diarrhea, fever, and abdominal cramps. In severe cases, it may lead to hospitalization or even death, particularly in vulnerable populations such as young children, the elderly, and those with weakened immune systems.
PROCESSORLINKS FOR ABATTOIRS
We have been learning from abattoirs how we can better support the processing of your animals.
To get started, just use your phone to visit this QR code and fill in the form. We will reach out from there.
Or visit the ProcessorLinks homepage directly with the url below. processorlinks.ca
Solutions and Technologies: To combat Salmonella contamination, the Canadian Food Inspection Agency (CFIA) has implemented stringent monitoring and testing programs at various stages of the meat production process. Technologies such as high-pressure processing (HPP) and irradiation are also used to reduce bacterial load in meat products.
E. COLI O157
Contamination Mechanism: Escherichia coli (E. coli) O157 is a harmful strain of bacteria that can be found in the intestines of cattle. It can contaminate meat during slaughter and processing if the bacteria from the intestines come into contact with the meat. Ground beef is particularly susceptible due to the mixing process, which can distribute the bacteria throughout the product.
Health Risks: Infection with E. coli O157 can result in severe stomach cramps, diarrhea (often bloody), and vomiting. In some cases, it can cause life-threatening conditions such as hemolytic uremic syndrome (HUS), which can lead to kidney failure.
Solutions and Technologies: The CFIA requires rigorous testing for E. coli O157 in beef products. Interventions such as steam pasteurization, carcass washing with organic acids, and
We heard from you that:
• You wanted to support your current processes but not replace them (“if it ain’t broke, don’t fix it”).
• There’s a lot of communication and coordination problems with farmers.
• Farmers often show up on processing day with:
• Different size or amount of animals than expected.
• A lack of paperwork.
• A lack of preparation.
• Mismatched expectations between cut styles offered.
• Trust is key to conducting business.
For abattoirs we will be updating ProcessorLinks with the following improvements:
• Access industry news and information pertaining to abattoirs.
• Customizable profile to promote your services.
• Allowing you to dictate your availability for processing on particular days.
• Promote & share last minute availability on your profile.
• Receive booking requests from Farmers online.
• Ability to accept, modify or reject any booking requests received.
• Automatically remind farmers of upcoming dates, schedules and expectations.
• Ability to share images of cut sheets and packaging style to avoid missed expectations with farmers.
improved sanitation protocols during processing are used to minimize contamination.
LISTERIA MONOCYTOGENES
Contamination Mechanism: Listeria monocytogenes is a bacterium that can contaminate meat products, particularly ready-to-eat items like deli meats and hot dogs. It can survive and even multiply in refrigerated conditions, making it a significant concern for products stored for extended periods.
Health Risks: Listeriosis, the illness caused by Listeria, can be severe, particularly for pregnant women, newborns, elderly individuals, and those with weakened immune systems. It can lead to symptoms such as fever, muscle aches, and gastrointestinal issues, and in severe cases, it can cause meningitis or septicemia.
Solutions and Technologies: The Canadian meat industry employs a range of strategies to combat Listeria, including thorough cooking, stringent sanitation practices, and the use of antimicrobial agents in packaging. The CFIA also mandates regular testing of high-risk products for Listeria contamination.
CAMPYLOBACTER
Contamination Mechanism: Campylobacter is a bacterium commonly found in the intestines of poultry. Contamination occurs during slaughter when the intestines are accidentally punctured, spreading the bacteria to the meat. Inadequate cooking or cross-contamination during food preparation can lead to human infection.
Health Risks: Campylobacteriosis, the illness caused by Campylobacter, typically results in symptoms such as diarrhea, fever, and abdominal cramps. While it is usually self-limiting, it can lead to more severe complications in some cases.
Solutions and Technologies: To reduce Campylobacter contamination, the Canadian poultry industry employs measures such as improved biosecurity on farms, careful handling during slaughter, and rapid chilling of carcasses. The CFIA also encourages proper cooking and food handling practices to prevent infection.
Canada’s meat industry and regulatory bodies have implemented comprehensive measures to address the risks posed by these common meat-borne contaminants. From advanced technologies like high-pressure processing and irradiation to stringent testing protocols and enhanced biosecurity measures, Canada is continually working to ensure the safety of its meat products. End users also play a role by following safe food handling and cooking practices to further reduce the risk of contamination.
Sources:
• Canadian Food Inspection Agency (CFIA)
• Public Health Agency of Canada (PHAC)
• Health Canada
• Statistics Canada
• Government of Canada: Safe Food for Canadians Regulations (SFCR)
• Canadian Partnership for Consumer Food Safety Education
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Advertiser Index
Abate pg. 18 abatepackers.com
Agsights pg. 15, 48 agsights.com
AKR pg. 21 akrconsulting.com
BrokerLink Insurance pg. 46 brokerlink.ca
Canada Compound pg. 31 canadacompound.com
CSB Systems pg. 8 csb.com
Darling (Rothsay) pg. 44 darlingii.ca
David Food Processing Equipment Inc. pg. 49 davidfoodprocessing.com
Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest events and opportunities within the industry. Technical eBulletins are distributed as needed with information such as regulatory challenges and animal rights activist events. This important industry information is often time sensitive. Please make sure your spam list includes news@meatpoultryon.ca , technical@meatpoultryon.ca and member@meatpoultryon.ca. If there are other people within your company that should be receiving information contact us at (519) 763-4558 or member@MeatPoultryON.ca to have them added to our lists.
