2022 Spring BlockTalk - The Business Issue

Keeping Ontario’s Meat and Poultry Industry Informed

Spring 2022 • Vol. 28, Issue 1

Schinkel’s Legacy

Upholds a Proud Family Tradition

ALSO INSIDE:

8 Meat Industry Expo

30 Polytarp Ramps Up Its Food Wrap Business

34 Measuring Food Safety

EVOLUTION LEADS TO

REVOLUTION

Certifications Pending

MEET THE NEW R-SERIES! The R-Series runs Flexible, Rigid, Skin, Shrink, & Easy Peel Films ALL ON ONE MACHINE! • Durable • Customizable • Increased Speed

Let VC999 help you create the perfect packaging solution! - www.VC999.com www.vc999.com · 877-435-4555 · Sales.Canada@VC999.com

Index BlockTalk - Spring 2022

Vol. 28, Issue 1

Five key pieces to building a successful operational plan

22

16

Article by: Trevor Bacqu

Five Key Pieces to Building a Successful Operational Plan

Food and beverage processors must keep track of variables through their strategic plan both inside and outside their sphere of influence.

If a strategic plan is an aerial drone photo, then an operational plan is a ground-level smartphone photo.

‘Beefing Up’ the Connection with our Community

Build a solid operational plan Regardless of business type, operational plans are built to ensure resources, budget and staff are in place to deliver the strategy. These should be reviewed at least once per year, although this exercise can be repeated frequently throughout the year, particularly in downtimes.

There are five major components to focus on in a good operational plan: Staying ahead of the curve, marketing and insights, logistics and supply chain management, human resources (HR) and financial limitations.

How’s your operational plan? Regardless of your business, an operational plan ensures resources, budget and staff are in place to get the job done.

Presidents Message............................................................ 4 Welcome to the Association.............................................. 5

This article was originally published by FCC, and is reposted with permission of the author and FCC.

Visit fcc.ca/knowledge for more ideas, advice and resources.

Ready, Set… Sell!................................................................. 6 New Ontario Small Business Relief Funding

439274_E_BlokTalk Magazine Operational Plan Article.indd All Pages

For COVID-19 Lockdowns................................................ 12 Back to Business............................................................... 18 Slow-Cooker Corned Beef Dinner................................... 26 Schinkel’s Legacy Upholds a Proud Family Tradition................................................................ 28 Polytarp Ramps up its Food Wrap Business.................. 30 Measuring for Food Safety.............................................. 34 Feta Stuffed Lamb Burgers.............................................. 39 Ontario Finest Meat Competition................................... 40 10 Strategies to Protect Essential

24

OSF Revamps Consumer Website

Workers From Omicron.................................................. 42 Advertiser Index................................................................ 46 BlockTalk - Spring 2022

3

W

hen I was asked to consider assuming the Presidency of Meat & Poultry Ontario I was speechless. I have been committed to MPO for years and a relative newbie on the board. I feel honoured to be the first associate member as president of our association and I feel I have the knowledge required to support our experienced MPO team.

Some of you have been through the strategic planning process and know that it is a detailed and ongoing journey, one that the entire organization must buy into to reap the desired benefits. We have all heard about a “5-year plan” and I am sure that getting started is daunting, “how, who, how much time will it take, how much will it cost, I am a small business owner, and I don’t have time!”

You’re right, it takes time. So today let’s review a few of the benefits of Strategic Planning for your business.

It Gives You and Your People a Roadmap: It helps you keep you focussed on internal initiatives such as pricing, quality, consistency and service which can drive profitability.

It Enhances Operational Efficiency: A Strategic Plan will break down long-term goals into shorter more achievable ones. This has an almost immediate effect on productivity and efficiency.

It Improves Employee Engagement: It’s a must to share the most intimate details of your Strategic Planning with your people. It builds trust, motivates, and encourages employees to work harder to achieve clear goals and objectives.

It Provides a Formal Framework: As you take your people through the Strategic Planning process they will grow and become more engaged. You will see them act more responsibly knowing that their actions can influence the business.

Thank you to all the dedicated people that have made MPO a strong and successful voice for our industry, and I will do my best Graham Dalziel, to carry the torch proudly.

President Kind Regards

M

PO members and their businesses are at the heart of everything we do, and that is reflected in the theme of this month’s BlockTalk. As an organization, your business is our priority.

We want to provide you with the latest skills and knowledge to help grow your business. This year, MPO will be doing that by offering many opportunities for our members to connect and learn.

I am excited to announce that we have a new partnership with the Department of Animal Biosciences at the University of Guelph to build a plan for the Meat-Tech Centre of Excellence (MTCE). We have hired Luis Garcia as the MTCE Director. Together we will explore how to deliver training programs, demonstrate new technologies, aid in product development and manufacturing processes for SMEs, and help grow new meat and technology businesses.

We are also working with MPO member AgSights to develop a centralized reservation system that will connect farmers and abattoirs to streamline processing throughout the province. Stay tuned as we continue to explore how this exciting new tool can help farmers, abattoirs, and processors alike!

Finally, I’d like to introduce Meghan Schmuck, our new Office Manager. Megan comes to us from University of Waterloo where she was most recently in a Financial Assistant role. Meghan will help provide MPO with administrative support so we can continue to focus on growing our product and services offerings for members.

With that I will leave you to get to the “Business” of meat and poultry!

Franco Naccarato, Executive Director Enjoy 4

BlockTalk - Spring 2022

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 • 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.

• Abate Packers (1979) • Canadian Butcher Supply (1979) • Domingos Meat Packers (1979) • Sargent Farms (1979) • Townsend Meats (1979) • 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) • 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) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy, Chatam (1993) • Windcrest Meat Packers, Port Perry (1994) • Malabar Super Spice, Burlington (1994) • R. Denninger Ltd., Hamilton (1995)

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 • Viscofan (2021) • Multivac Canada Inc., Brampton (2020) • Reiser Canada, Burlington (2019) • VC999, Saint-Germainde-Grantham (2018)

• Handtmann Canada, Waterloo (2017) • Malabar Super Spice, Burlington (2016)

www.meatpoultryon.ca

MPO

Welcome to the Association

ADMINISTRATION

Food Vision Inc. Dr. Muhammad Basit (905) 556-2255 info@foodvisioninc.com 4000 Steeles Avenue West Unit 216 Woodbridge, ON L4L 4V9

Highland Packers Ltd. Marinus de Jonge marinus.dejonge@ highlandpackers.com (905) 662-8396 432 Highland Road East Stoney Creek, ON L8J 3G4

Mr. Zagros Management Inc. Zubair Afzal ceo@mrzagros.com (647) 896-7674 130 Manville Rd. Toronto, ON M1L 4J5

Schaus Land and Cattle Ben Rier ben@schausgroup.ca (519) 363-3516 54 Queen Street West Box 100 Elmwood, ON N0H 2N0

BOARD LISTING

PRESIDENT | Graham Dalziel Viscofan, Markham

EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca

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

&

PAST PRESIDENT Carol Goriup Florence Meats, Oakville

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca EVENTS, MARKETING & COMMUNICATIONS MANAGER April Jackman april@MeatPoultryON.ca OFFICE MANAGER Meghan Schmuck meghan@meatpoultryon.ca

VICE PRESIDENT Kevin Schinkel Schinkel’s Legacy, Chatham SECRETARY/TREASURER Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

MARKET DEVELOPMENT SPECIALIST Derek Boudreau derek@MeatPoultryON.ca

DIRECTOR | Peter Baarda J&G Quality Meats, Burlington

MEMBERSHIP COORDINATOR Melissa McDougall member@MeatPoultryON.ca

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

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 2022 Spring January 28 Summer April 29 Fall July 29 Winter October 28

Spice & Seasoning Blends Rubs & Decor Seasonings Brine Injection Units Curing Salt

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.

Sausage Seasonings Sausage Binder Units Functional Food Ingredients Custom Blending

BlockTalk - Spring 2022

5

Ready, Set… Sell!

Unsplash – Scott Graham

By Doris Valade, Business and Leadership Coach, The Malabar Group

E

very business will reach the point when it’s time to sell.

The sale may be to another family member, to employees, or to a party outside the company. As the business owner, the decision will be one of the biggest of your career, so make sure it’s not a quick decision. You need time to prepare your company and yourself if you’re going to get the best price.

I sold my company in 2017 after 35 years of hard work, long hours and many ups and downs. Over the years, I watched my father in his business. In 2004, at the age of 75, he was tired and ready to

TRUCKLOAD LESS THAN TRUCKLOAD STORE DOOR DISTRIBUTION COLD STORAGE COURIER/EXPEDITE HOME DELIVERY DEDICATED SERVICES

Your one-stop solution for all your refrigerated logistic needs

1-800-665-COLD | ERBGROUP.COM | SALES@ERBGROUP.COM

sell. But he had no exit strategy. He didn’t ask for help in selling.

He simply put the word out in his industry that the company was for sale. Unfortunately, word of mouth was not enough. No buyer came forward and he ended up selling the assets below market value to a smaller local company. Looking back, he regretted waiting so long to sell and not preparing for the sale in advance. I learned from his regret.

What do you know about selling a business?

I first thought about selling my business in 2008. The economy was in turmoil and so was my company. We weren’t profitable and I was tired. I knew nothing about selling a business, so I attended a free one day “Grow and Exit” conference in Toronto, hosted by Generational Equity, a merger and acquisition (M&A) advisory firm with years of experience selling businesses across North America.¹ During the conference, I gained a beginner’s knowledge on business valuation and what the M&A sales process looks like, but I still had a lot to learn.

At the end of the conference, I met with one of the advisors to ask about selling my business. He asked, “Doris, is your company profitable?” When I replied ‘no,’ he told me (politely) that my business wasn’t ready to sell. “Go back to work and make it profitable,” he said. So, that’s what I did. TIP! The best time to sell your business is when it’s doing well.

Selling takes planning After the conference, my initial priority was creating a detailed business plan. I asked key members of the team to help with the main components — a financial review, a marketing plan and a SWOT Analysis (Strengths, Weaknesses, Opportunities & Threats). We focused on reducing expenses and increasing sales. We identified areas for improvement. We noted places where efficiencies could be implemented in our day-to-day operations. We examined the top 20% of our expenses (as these Continued on page 8

6

BlockTalk - Spring 2022

www.meatpoultryon.ca

Continued from page 6 – R EADY,

SET… SELL!

expenses would be responsible for 80% of our costs) to find ways to reduce costs. We also hired a marketing specialist to develop a marketing plan to gain new customers in new sales regions.

Our financial review uncovered something crucially important — our profit margins were too low! We immediately made price corrections on key items. Not one customer complained when we increased our prices because our competition was still priced higher. We implemented some changes immediately. Others happened over the following year. But within three years we had turned the company around. We were profitable!

Running my company took a great deal of time and energy and I still had other interests that I wanted to pursue. I realized I could only do that if I sold the company.

When selling is a family affair I had a family member working in the company – my daughter, Meghan. She had been a senior member of our team for 15 years, working in the warehouse and the office. She knew the business well. We had a conversation about whether she was interested in taking over the company. She wasn’t. Although she enjoyed working in the business, being the boss and managing a team is difficult. She’s not alone in those feelings. Recent research

by Small Business Trends revealed that 89% of family members don’t want to take over the business.

If you do have family members involved in your business, I highly recommend that you consider outside resources to guide you in preparing for the sale. Mixing family and business can be challenging and the complexity of a transfer of shares can be overwhelming. Suggestions for guidance include Family Enterprise Canada (www.familyenterprise.ca) or the Canadian Association of Family Enterprise (www.cafecanada.ca). Learn as much as you can before you make any decisions.

When it’s time to sell, lean on the experts As the business owner, you may not be the best person to present your company for sale. You may be too close to things, unable to see the bigger future picture. I received a variety of suggestions around selling my company, including reaching out directly to competitors to see if there was any interest. This is not a good idea. Competitors may be only interested in getting their hands on your financial reports (for comparison). Releasing financial information should NOT be where negotiations begin.

There are many M&A companies and business brokers that will work with you through the sale process, including valuation, reaching out to potential buyers, negotiations and finalizing the Continued on page 10

SAVE THE DATE

October 14 -15, 2022 Niagara Falls Convention Centre

www.meatindustryexpo.ca

8

BlockTalk - Spring 2022

www.meatpoultryon.ca

Hard salami backed by hard numbers.

10%

Production Increase

polyclip.com

FCA Double-clippers. Worth every percent.

Up to 10% higher output / Downtime-reducing RFID technology Produces rounder shoulders for greater slicing yields

Excellence in Clipping.

BlockTalk - Spring 2022

9

Continued from page 8 – READY,

SET… SELL!

deal. I set up appointments with three M&A companies in the GTA and interviewed them to see what they could do for me. I also interviewed two legal companies to find a team with solid M&A expertise. It was a very helpful learning experience as I ended up with an expert team to guide me as I took my company to market. That extra time and effort resulted in three offers and a final sale that, in hindsight, I know I could not have achieved alone. It’s never too early to prepare yourself and your company for sale (even if you’re not quite ready to sell).

The last two years have been incredibly tough on businesses, particularly small ones. A recent BizBuySell Insight Report showed that “After nearly two years of managing through the pandemic’s fallout, many owners are deciding it’s time to sell.

Retirement and general burnout remain the top two reasons for exiting, however pandemic fatigue specifically is moderately to extremely motivating 43% of owners to consider selling their business.” Sadly, a study by Small Business Trends, also updated in 2021, shows that 48% of business owners who want to sell have no exit strategy. Don’t put your life’s work in jeopardy.

Plan ahead.

Advance preparation allows you to develop the expertise, knowledge and details required to build a stronger company today to ensure a successful sale tomorrow. Good luck!

Would you like to learn more about my selling experience?

Check out this podcast (#012 – July 7, 2020) with Jeffrey Feldberg of Deep Wealth.

The Sell My Business Podcast - Doris Valade on How to Create a Successful Exit (google.com) About Doris Valade Doris has been involved in the meat and poultry industry for over 35 years. She has sat on the boards of Food & Beverage Ontario, the Canadian Meat Council and the Canadian Spice Association. Doris has been included on the list of Profit magazine’s Top 100 Female Entrepreneurs from 1999 – 2005 and again in 2016. Meat and Poultry Ontario recently awarded Doris the Lifetime Member Award for her outstanding contribution to the industry.

As a business and leadership coach, Doris mentors and supports business owners and entrepreneurs through the challenges of running their business. You can request a free (no obligation) phone call and conversation with Doris by sending her an email request: doris@ malabargroup.ca 1. G enerational Equity has put these conferences on hold during Covid-19 and plans to resume them later in 2022, including in Toronto. Visit their website to learn more: www.generational.com

WHAT’S ON YOUR GRILL THIS SUMMER?

10

BlockTalk - Spring 2022

www.meatpoultryon.ca

HYGIENE IN THE MARK ET FOR MOR E THAN 40 YEARS

SOLUTIONS

BlockTalk - Spring 2022

11

New Ontario Small Business Relief Funding For COVID-19 Lockdowns

By Nathan Chick, Mentorworks

D

ue to the Ontario provincial lockdown on January 5, 2022 many businesses in the province have been required to close their doors to customers for a month or more. These measures have caused even more financial stress to many businesses, a difficult reality to come to terms with as March 2022 will mark two full years lockdown measures for Canada.

“We are prepared to deliver these critical supports to Ontario businesses quickly and seamlessly to ensure they can navigate through these extremely challenging times. This new program will provide substantial relief for many businesses so that they can continue to support our communities as we work together to overcome COVID-19 and its variants.” ~ Ross Romano, Minister of Government and Consumer Services

Although challenging, the Ontario government has introduced further funding support to mitigate the negative impacts that the lockdown has had on Ontario businesses. This support is being provided through two programs. The programs are the

Ontario Business Cost Rebate Program and Ontario Small Business Relief Grant. These programs are meant to stimulate small businesses impacted by the repercussions of closing their doors such as lost sales and operating costs.

Business Cost Rebate Program The first program is the Business Cost Rebate Program which was implemented to help with the financial burdens many Ontario businesses have felt as a result of the provincial lockdowns which began on January 5, 2022. The key focus areas of this initiative are the energy and property costs businesses have still had to pay without customer support. This program emphasizes those who were operating at 50% capacity or had to shut down entirely.

Funding Amount An organization may get a rebate for up to 50% of eligible expenses if they reduced their capacity by 50% because of the lockdown. Those who were required to close completely, for indoor services, may get a payment that is equal to 100% of eligible costs.

Eligible Applicants The Business Cost Rebate Program may support a business if they meet one or more of the following identifiers: • Restaurants; • Gyms (under 5,000 square feet); • Museums, dance halls, and performing art centres; • Indoor training facilities; and • Veterinarian service centres.

Continued on page 14

12

BlockTalk - Spring 2022

www.meatpoultryon.ca

BlockTalk - Spring 2022

13

Continued from page 12 – N EW

ONTARIO SMALL BUSINESS RELIEF FUNDING FOR COVID-19 LOCKDOWNS

Please note the aforementioned businesses only reflect a portion of eligible business categories. To see a fully-encompassing list, visit the Business Cost Rebate Program page.

•B usinesses have fewer than 100 employees as of December 31, 2021; and • Businesses have been an active business since January 14, 2022.

Eligible Projects An applicant for the Business Cost Rebate Program can allocate funding to cover costs associate with operation, such as property tax and energy costs. Expenses must have been incurred during lockdown measures. An application will need a record of the applicants’ facility indoor square footage, as well as photographs of the facility and a digital record of any property taxes and energy bills that may act as proof of costs.

A business may be approved funding support if they fall under the following or similar industries: • Restaurants and bars; • Indoor sports and recreational facilities; • Cinemas; and • Museums, galleries, and aquariums.

Program Timeline This program is accepting applications. There is no mention of a formal application deadline. A successful applicant may be able to claim eligible costs incurred starting December of 2021 until January/February 2022.

Small Business Relief Grant Another program available for Ontario support is the Small Business Relief Grant. This initiative is also implemented via the Ontario government to help small businesses which have been losing business as a result of the current lockdown for the COVID-19 Omicron variant. This round of funding marks the third intake for this initiative since the beginning of the COVID-19 lockdowns in 2020.

Funding Amount Successful applicants may receive up to a maximum of $10,000 in grant support for their Ontario businesses if they were required to close during the 2021/2022 winter lockdown.

Eligible Applicants Applicants could be eligible for the Small Business Relief Grant if they meet these requirements: • Business was required to close doors due to public health orders made by the Ontario government at 12:01 a.m. on January 5, 2022;

Learn more about eligibility requirements by visiting the Small Business Relief Grant program page.

Eligible Activities An organization which has received funding support via the Small Business Relief Grant can allocate this capital for the business-related purposes they deem most necessary. The government has made a public statement confirming that the program criteria is quite flexible.

Program Timeline/Deadline There are currently no application deadlines for this program, though applicants may benefit from a prompt submission.

Applicants who have already qualified for the previous two payments under this program may already be pre-qualified.

Exploring Government Funding Opportunities The Business Cost Rebate Program and the Small Business Relief Grant both offer strong support for Ontario small businesses struggling with the COVID-19 lockdown measures. However, there are many more funding programs to choose from. To learn more about government funding opportunities for Ontario businesses, visit this government funding directory. Also, to read more about opportunities in funding relief, check out our government funding news page for more daily updates.

“Small businesses play a vital role in Ontario’s diverse economy.

Through the Ontario Business Costs Rebate Program and other vital support programs like the new Ontario COVID-19 Small Business Relief Grant, our government will continue to provide thousands of small businesses with the financial relief they need.” ~ Vic Fedeli, Minister of Economic Development, Job Creation and Trade.

14

BlockTalk - Spring 2022

www.meatpoultryon.ca

The worldwide leader in artificial casings

COFFINET | CELLULOSE | ELASTIC NETTING | FIBROUS | PLASTIC | NON-EDIBLE | SHRINK BAGS

A World of Solutions for all of your Packaging and Casing Needs

•

A top quality range of crystal clear top and bottom thermoforming medium and high barrier flexible films.

Suitable for all food applications, thermoforming films are 9 layer crystal clear coextruded films produced with state of the art new technology extruders.

Thicker corners after thermoforming Wide thickness range availability

• • •

•

•

We deliver an extensive shrink bag product line with strong mechanical properties and a great optical attributes.

Superior oxygen-barrier that ensures protection throughout distribution, storage and retail.

Regular and “Bone guard” protection providing a solution to all your product requirements.

A wide range of Shrink Bag sizes available for all applications.

• • • •

100% vegetarian = animal free, with plant-based ingredients Gluten-free. GMO-free. Allergen-free.

Ideal for vegetarian / vegan sausages Excellent natural look, transparent and shiny

• •

• • • •

The perfect transfer solution to enhance flavours.

Vispice will give you an edge on the competition Excellent quality thanks to technological developments.

For all kind of fresh or processed protein products.

For more information contact:

Tim Sylander

Graham Dalziel

Technical Sales Manager sylandert@canada.viscofan.com

Technical Sales Manager dalzielg@viscofan.com

519-217-4812

519-400-8385

800-465-8201

www.viscofan.com

info@canada.viscofan.com

- Spring 2022 Australia | Brazil | Canada | Czech Republic | China | Costa Rica | Germany | Mexico | Russia | Serbia | Spain | ThailandBlockTalk | United Kingdom | Uruguay15| USA

Five key pieces to building a successful operational plan Article by: Trevor Bacque

Food and beverage processors must keep track of variables through their strategic plan both inside and outside their sphere of influence.

If a strategic plan is an aerial drone photo, then an operational plan is a ground-level smartphone photo.

Build a solid operational plan Regardless of business type, operational plans are built to ensure resources, budget and staff are in place to deliver the strategy. These should be reviewed at least once per year, although this exercise can be repeated frequently throughout the year, particularly in downtimes.

There are five major components to focus on in a good operational plan: Staying ahead of the curve, marketing and insights, logistics and supply chain management, human resources (HR) and financial limitations.

This article was originally published by FCC, and is reposted with permission of the author and FCC.

16

BlockTalk - Spring 2022

How’s your operational plan? Regardless of your business, an operational plan ensures resources, budget and staff are in place to get the job done.

Visit fcc.ca/knowledge for more ideas, advice and resources.

www.meatpoultryon.ca

1

|

Stay ahead of the curve

After a well-earned break from peak production, it’s time to look at your next year. As always, purposeful preparation positions you and your food processing business to be ready to capitalize on favourable opportunities. By failing to prepare, you may be left short-handed or in a situation where you have limited options.

This could be as straightforward as checking production equipment or as in-depth as timing a given process at your facility and making necessary adjustments for the year ahead.

2

|

Marketing and insights

There are many resources available for information on consumer markets that can give you a greater insight into the customer’s buying psyche.

• Food and Beverage Canada is Canada’s pre-eminent industry group for the latest news, innovations, policies and industry happenings. FBC is a trusted resource to managers everywhere across Canada.

The national organization can connect you to others in your home province or territory for advocacy, greater inter-industry synergy and region-specific business opportunities.

• Companies such as Nielsen, Ipsos, Mintel and Nourish offer consumer trend data and insights that can provide valuable information to help guide your business decisions.

• Restaurants Canada is the industry-led voice for all foodservice providers in the country. Deeply connected throughout the value chain, RC provides food and beverage processors with a real-time understanding specific to the food service industry.

Look local. Provincial food and beverage associations, food technology centres, test kitchens and product development centres can be a source for support and insights.

3

|

Logistics and supply chain management

Logistics and the supply chain are where daily work is completed. A strong, coherent plan is a prerequisite to strong logistics and supply chain outcomes as it ties directly to production plans. Once you develop a product flow and storage plan, revisit it for effectiveness. Perform supplier risk-profiling and diversify if needed. Foster multiple supply sources – local and international – and buy ahead with bulk orders whenever possible. The initial cost may be more than buy-as-you-go but having the supplies on hand could pay off eventually.

4

|

Human resources

Employees’ sense of pride and ownership sharply increases when they have clearly defined roles that correspond to logical responsibilities. Be clear about facility procedures, protocols and basic employee questions related to performance reviews, check-ins, health and safety and disciplinary processes.

While it might be suggested that a small company doesn’t need a thorough HR strategy, it gives employees a greater sense of belonging and is integral to operational goals. It also covers any potential manager or owner blind spots.

Consider enlisting an external HR advisor to review your plan and identify gaps. This is especially valuable if your business has shifted focus or expanded its operational scope.

New to this world? Here are three online HR resources and templates to help: • Read FCC Knowledge – Managing People & Operations • Business in a Box has templates for many types of HR documentation • BDC offers steps on how to create an HR plan that supports company growth

5

|

Financial limitations

Whether you’re looking to move into a new facility, purchase a new production line or create another shift and hire 15 additional people, it must be carefully planned to make financial sense. Consult with your financial advisor about calculations on new or used equipment and realistic amortization periods given your company’s cash flow projections.

Similarly, consider personnel costs given the high expense of recruiting, proper training and overall employee investments.

A financial controller is a great option to hire. They can provide quick and accurate numbers, which can help you make quick, agile decisions if a business opportunity arises or you have to pivot unexpectedly.

Keeping your plan alive If your food and beverage manufacturing business has an operational plan but it’s been static for more than one marketing year, it’s good practice to spend half or a full day reviewing it. Check in on the goals and evaluate shortfalls or overlooked variables.

Consider operational plan software to assist and visualize the status. Similarly, external trusted business advisors are often a go-to resource because they bring fresh eyes to a situation.

Their recommendations can provide new elements to consider as you move forward with operational planning.

BlockTalk - Spring 2022

17

Meat & Poultry Ontario is Proud to Present

Back to Business

Virtual Conference April 27, 2022 | 10:00AM - 2:00PM

After two years of shifting and adapting to the challenges of the pandemic, it's time to get back to the core of your business. Learn the important role financial planning plays in growing your business, how to remain competitive in the current retail and food service space, and how to engage influencers in your marketing campaigns.

Don't miss out on this great opportunity to network, learn from industry leaders, and be inspired.

Register online at MeatPoultryOn.ca 18

BlockTalk - Spring 2022

www.meatpoultryon.ca

Every BIG thing comes from a small beginning.

Packaging Processing Inspection Labelling Materials

MULTIVAC Canada Inc.

Serving the Meat and Poultry market for more than 60 years, we at MULTIVAC help many small and medium-sized enterprises every day to create and maintain a competitive edge in their marketplace.

With our integrated portfolio, MULTIVAC Canada provides global packaging and processing solutions for local businesses just like yours.

Now, with the addition of the Laska range of grinders, mixers and bowl cutters to our range, we are helping even more meat processing companies across Ontario.

We all start from small, but together we can ensure that you can grow into the size you dreamed of.

1-877-264-1170

ca.multivac.com

sales@ca.multivac.com BlockTalk - Spring 2022 19

Barrier Shrink bags

Biodegradable High barrier Shrink bags

Vacuum pouches Thermoforming Film Shrinkable bags Casing • Now Available for - Frozen food (Barrier) - Fresh (non-Barrier) • Opaque bags (colored) - White - Beige • Extended printing capabilities - 10+10 colors

When you pack with us, it stays fresh.

Toll free 1.877.362.2552

• Barrier options: - EVOH - PVDC

RESPECT THE CHOP.

Whether you’re a processor or retailer, let us help you get pork on their fork!

Call today: 1 (866) 573-6328 www.themeatdepot.ca

20

BlockTalk - Spring 2022

www.meatpoultryon.ca

BEEF UP

CUSTOMER EXPERIENCE and Confidence

The Canadian Beef Information Gateway leverages the convenience of scannable codes to inspire and educate your customers.

The Gateway provides recipes accompanied with instructional videos, cooking methods, nutrition information, and more to support an outstanding beef experience. With an abundance of possibilities, we’ve made it as easy as Scan, Explore and Enjoy.

1. SCAN

Order your

2. EXPLORE

3. ENJOY

scannable point of purchase (P.O.P.) kits and offer your customers a new beef experience today.

Shelf Divider

Dangler

Transparent Window Clings

Reversible Tent Card

Takeaway Cards Shelf Divider

Labels

SCAN the QR code below with your smartphone camera.

SCAN NOW LEARN MORE

TO ORDER YOUR FREE

P. O.P. TOOLKITS!

Brought to you by Canada’s Beef Farmers and Ranchers.

BlockTalk - Spring 2022

21

‘Beefing Up’

the Connection with Our Community

O

ntario Beef is Beef Farmers of Ontario’s (BFO) consumer engagement program that supports all Ontario beef industry stakeholders by laying the foundation for the promotion of ALL Ontario beef products and the entire industry. Our focus is entirely on Ontario consumers and our efforts support the Ontario Beef Market Development Program, as well as individual farmers, brands, retailers, butcher shops, etc.

Since the launch of the re-brand in 2019, our efforts have been on introducing Ontarians to Ontario beef, it’s delicious versatility as a high-quality protein and the hardworking farmers who raise the cattle and steward the land. Fortunately, the vast majority of our strategy was designed to be carried out digitally, which has served us well throughout the ongoing COVID-19 pandemic. We kept our plans focused online and were able to really engage with our community.

22

BlockTalk - Spring 2022

We have found success using a “simmer and boil” approach for a lot of our work. We have a continual stream of content and activity happening during the year (simmering), and a couple of times throughout the year, we ramp everything up to a boil to execute large-scale campaigns.

Our campaigns include a mixture of influencer and partner collaboration, community engagement initiatives, and a blend of paid and organic social media. Our inaugural campaign – the Ontario Beef Burger Battle hosted by the ever-dynamic Andrew Gunadie (@Gunnarolla) – held in the summer of 2020 was a huge hit setting the tone for subsequent campaigns and earning the gold at the Influencer Marketing Awards this past summer.

Central to the Ontario Beef strategy is our new publicfacing website – ontbeef.ca. Traffic to the website continues to increase steadily as we continue to focus on driving traffic to different areas of the site through our social campaigns. The new site includes a store locator

www.meatpoultryon.ca

feature, which is one of the most popular stops for visitors to the website. With about 150 retailers listed on the locator currently, we recognize there are still many others who may wish to be included in the listings. The store locator opportunity is available to all butchers, retailers and farmers marketing direct so long as they carry Ontario beef products as an option for their customers. For more information on how to be added to the locator, contact the BFO office.

Unlike some of the other commodity groups, Ontario Beef has not yet gone down the path of logo usage directly on product (ex. Stickers), which would require infrastructure and oversight that we don’t currently have the capacity to handle. That said, we have produced a number of promotional items and resources, many of which are well-suited for retail settings and events. These materials promote the idea that local Ontario beef is an option and what makes Ontario beef great, share tips for selecting and

preparing cuts, and include a call to action that is typically a variation of “Ask for Ontario Beef.” Anyone interested in Ontario Beef materials for use at retail is encouraged to contact the BFO office.

While the past two years have been challenging for folks across the globe, our Ontario Beef consumer engagement program has thrived on social media and we are building an engaged community of Ontario beef enthusiasts. We look forward to carrying the same positive energy into 2022 with exciting new plans and continuing to build our fanbase. Be sure to follow Ontario Beef on social media, visit our website, and connect with the office if you would like materials to help promote the fabulous Ontario beef options you have on offer.

Beef Farmers of Ontario www.ontbeef.ca @ontbeef @OntBeef

BlockTalk - Spring 2022

23

OSF Revamps Consumer Website

New look, recipes and multilingual options, plus updated product locator tool among the changes

O

ntario Sheep Farmers (OSF) updated consumer website www.lambreceipes.ca will be live this spring! The site delivers a wide range of resources and support for consumers cooking with Ontario lamb. Many of the site’s features have been refreshed – look, layout, recipes, updated cooking, handling and nutritional information – plus a new multilingual viewing option and Ontario lamb producer profiles.

One of the most notable changes is the ability for consumers to view the site in a variety of different languages to support the growing demand for Ontario lamb with ethnic markets in the province. Site users can now find out where to purchase local lamb, and how to cook and prepare it, in the language of their choice.

The site also continues to connect lamb suppliers with consumers with the Ontario Lamb Product Locator tool. This tool helps consumers source local lamb products/retailers and helps retailers get connected with customers looking for local lamb. The Lamb Locator tool is prominently featured on the updated site and is easy to use – consumers simply enter their postal code to find a local lamb retailer. If you are selling Ontario lamb and want to register your business for this locator took, visit www.ontariosheep.org/product-locator-registration.

As consumer interest in making smart and sustainable food choices grows, OSF is profiling some of our farmers on the new site. Viewers can read stories on lamb production and the role of sheep farming in mitigating climate change. OSF wants consumers to leave the site inspired about cooking with lamb and feeling good about supporting local, environmentally sustainable agriculture.

Visit www.lambrecupes.ca for more ideas and resources.

www.lambrecipes.ca 24

BlockTalk - Spring 2022

www.meatpoultryon.ca

Behind Canadian food?

We’re behind you.

We’re FCC, the only lender 100% invested in Canadian food, serving diverse people, projects and passions with financing and knowledge.

Let’s talk about what’s next for your business.

DREAM. GROW. THRIVE.

FCC.CA/FOOD

BlockTalk - Spring 2022

25

Slow-Cooker Corned Beef Dinner Corned beef brisket, slow-cooked with potatoes, carrots and cabbage, makes a hearty and satisfying dinner. Serve with grainy mustard on the side, if you like.

Preparation Time: 20 minutes Slow-Cooker Time: Low 8 hours and High 1 hour Serves: 4-6

Ingredients • 3 lbs (1.5 kg) Ontario Corned Beef Brisket • 2 lb (1 kg) mini Ontario Red Potatoes, cut in half if large • 1 lb (500 g) Ontario Carrots, cut in large pieces • 4 large cloves Ontario Garlic, halved • 2 bay leaves • 1 Ontario Onion, quartered through root • 1 tbsp (15 mL) pickling spice • 4 cups (1 L) sodium-reduced beef broth • Half Ontario Savoy Cabbage, core intact and cut into 8 wedges

Instructions In 6 quart (6 L) slow-cooker, place brisket, fat side up, including contents of package. Add potatoes, carrots, garlic, bay leaves, onion and pickling spice. Add broth (and water if needed) to cover brisket and vegetables. Cover and cook on Low for 7 to 8 hours or until brisket is tender. Add cabbage and cook on High for 1 hour.

Place cabbage on side of large serving platter. Transfer brisket to cutting board; cover and let rest for a few minutes. Thinly slice against the grain; add to platter. Using slotted spoon, remove potatoes and carrots, place around brisket. Pour small amount of cooking liquid over brisket.

Nutritional information 1 Serving (When recipe serves 6): • Protein: 37 grams • Fat: 17 grams • Carbohydrate: 40 grams • Calories: 467 • Fibre: 6 grams • Sodium: 2180 mg

26

BlockTalk - Spring 2022

www.meatpoultryon.ca

Feta Stuffed Lamb Burgers Fresh vegetable toppings make a great addition to feta stuffed lamb burgers.

Feta Stuffed Lamb Burgers

e: 14 minutes

Preparation Time: 15 minutes • Grilling Tim

Makes 6 servings.

INGREDIENTS

• 1-1/2 lb (750 g) Ontario Ground Lamb • 2 cloves Ontario Garlic, minced NS TIO UC TR INS rio Egg, lightly beaten mary, • 1 Onta rose , oats se, chee , Cheese egg ic, garl b, lam In large bowl, combine • 1/2 cup (125 mL) crumbed Ontario Feta ers. burg 6 cumin and pepper. Shape into • 1/4 cup (50 mL) quick oats Rosemary Leaves • 1 tbsp (15 mL) minced fresh Ontario , Grill t. hea h -hig Place burgers on greased grill over medium • 2 tsp (10 mL) ground cumin eter mom ther l unti or side per covered, for 6 to 7 minutes • 1/2 tsp (1 mL) pepper reads 160°F (71°C). er burg each of re cent into s way side inserted • 3/4 cup (175 mL) tzatziki • 6 pita breads each with burger, er Spread tzatziki evenly on pita bread. Top • 12 slices Ontario Greenhouse Cucumb . olive ered skew with rry Tomatoes ish Che Garn cucumbers, tomatoes and onions.

• 12 slices Ontario Greenhouse or Field • 1 Ontario Red Onion, thinly sliced • 6 black olives Nutritional Information: 1 Burger BOHYDRATE: 41 grams PROTEIN: 30 grams, FAT: 24 grams, CAR : 730 mg CALORIES: 505, FIBRE: 4 grams, SODIUM

BlockTalk - Spring 2022

27

BUSINESS MEMBER PROFILE

Schinkel’s Legacy

Upholds a Proud Family Tradition

By Lois Harris

P

atience, time, lots of communication and help from third-party consultants were a winning combination for the successful passing of Schinkel’s Legacy from one generation to the next.

“We used consultants quite a bit to ensure that the way we set it up was good for the company, not just individuals,” says President Kevin Schinkel, who actually did a presentation before he got his current job to the new ownership, which includes his wife Carolyn, his sister Jessica and her husband Craig Hillman, and brother Matt. Brother Thomas has stayed with the company in sales.

“We wanted to make sure that as an ownership group we had the same vision and values and that we were on the same page,” he says.

Schinkel’s Legacy is a corporation located in Chatham, Ontario that employs up to 25 people, depending on the season, and makes about 50 meat products, with bacon, ham and hot dogs being the top sellers. The Meat & Poultry Ontario (MPO) member company has its roots in a butcher shop Kevin’s grandfather and his brother bought in 1963.

“A focus on quality is one of our biggest values – we don’t cut corners,” he says “Our tag line is putting quality on the table – which means quality, safe food for families to eat and enjoy at home.”

Another principle for the family business is to maintain a family culture throughout the company, where people are valued and respected.

“We want people to work here and enjoy their jobs,” he says.

Expansion A second retail outlet was added in the early 1980s, followed by a manufacturing building in 1993, with expansions in 1999, 2004 and 2011. Today, the company has a 14,500 square foot facility.

Schinkel’s Legacy was one of the first small plants to be HACCP (Hazard Analysis and Critical Control Points) certified in the 28

BlockTalk - Spring 2022

early 2000s.

“We were in a pilot project in 2010 that encouraged provincial plants to get into inter-provincial trade – by the end of it, there was a small gap to getting the federal certification,” Schinkel says, adding that his father Tim was always looking for ways to improve the business.

While the company does ship as far away as British Columbia and Newfoundland, the main reason for getting federally registered was to sell into some of the bigger retailers like Longo’s, Farm Boy and, in eastern Canada, Colemans. The majority of their sales are to independent small retailers in Ontario – the London, Windsor and Sarnia markets, with a small amount going into food service.

Succession In 2011, around the time that Kevin decided to join the family business, Tim started planning for succession.

The family developed their plan and executed it with the help of several consultants, including Synthesis Agri-Food Network, who helped iron out the roles and responsibilities early on, Family Enterprise Exchange (also known as Canadian Association of Family Enterprise) and Siskinds law firm.

The process went remarkably smoothly because of the advice and resources provided by outside agencies.

“With the help of the consultants we had, it was very easy to come to alignment and agreement about how things should go,” he says. “We basically had to form a new company – previously, it was just mom and dad, and now there were five separate partners who would own it.”

Schinkel advises anyone thinking about succession to take the time to find the right consultants.

“I guarantee there are things that you will not think of – between 2011 and 2014, it was very complex – having someone looking in from the outside to bring issues to light and guide the delicate www.meatpoultryon.ca

conversations was very, very helpful,” he says, especially since they still had to run the day-to-day operations of the business.

The company completed the ownership changeover from Kevin’s father Tim and his wife Marian in March 2020.

MPO membership pays off Schinkel is extremely grateful to be Vice President of the board of Meat & Poultry Ontario, a legacy he has taken up from his father.

“Tim was always heavily involved in OIMP (Ontario Independent Meat Processors) and MPO,” says, adding that he was especially impressed with the amount of knowledge and advice he received when the company was in the process of getting certified under the federal government’s Food Safety Enhancement Program.

He’s also thankful in terms of his own personal growth by being involved in the MPO board.

“I learned the importance of board structure and the functions of a board through my experience serving on MPO,” he says. “Everything I’ve learned about meat and meat processing has come from a combination of my dad and MPO.” After working toward a psychology degree from the University of Western Ontario, Schinkel instead opted to go into the family business.

“My dad always made it clear that if I wanted to, the door was open to come and work,” he says. He started on the production floor and worked his way through pretty much every part of the business, including managing the plant.

Kevin Schinkel

Now, with Kevin as president, brother Matt as financial controller and Thomas in sales, Schinkel’s Legacy is on solid footing.

Going forward, Schinkel says he’s looking to get the company certified SQF (Safe, Quality Food), a designation that meets international standards for food safety and quality. He’s also looking to obtaining more customers across provincial borders and eventually into the U.S., although the main focus will continue to be at home in Ontario.

“We will continue to do what we do best – produce good quality food,” he says. He also says that, even if people eat less meat, there will always be a market for good local meat.

Future of the industry Schinkel thinks that the meat industry will continue to be in the hands of small to moderate sized businesses who continue to seek support from local communities.

“I think the pandemic has shown how fragile large industries can be,” he says. “A lot of people are going to realize how important local food is.”

He says that one of Ontario’s greatest assets is its food industry, not only for the province but for all of Canada and other countries.

“I think we’ll see the industry continue to grow – which is great,” he says.

Schinkel’s Legacy Kevin Schinkel (519) 351-0818 http://www.schinkels.ca

BlockTalk - Spring 2022

29

ASSOCIATE MEMBER PROFILE

Polytarp

Ramps up its Food Wrap Business

By Lois Harris

P

olytarp Products became a new associate member of Meat & Poultry Ontario (MPO) in 2021 because the company is looking to better understand the industry, grow its food products customer base, and provide safe, high-quality packaging products to meat manufacturing companies that need them.

“If you don’t understand the industry, it’s really difficult to develop a relationship with the customers and provide them with the products they require to get to market,” says Troy McCartan, Polytarp’s product manager. “Joining MPO was the best decision we made to really get a better understanding of who the companies are, what problems and issues occur, and what their pressure points are.”

The company makes vertical and horizontal form, fill and seal flow wrap, combo and tote liners, food grade polyethylene bags, gas flush barrier bags, freezer bags and food grade sheeting. It sells and ships products to more than 1,000 clients right across North America.

30

BlockTalk - Spring 2022

www.meatpoultryon.ca

“Our service levels, our speed to market, the breadth of products we offer and our track record with longstanding employees who really know the business,” he says of the advantages the company offers.

Polytarp’s culture is familyoriented and there are many employees who have stayed with the company for decades. “We all look out for one another,” says McCartan, who joined the company seven months ago.

Based in North York, the company was established in 1957 and employs more than 100 people. It started its life as a tarp maker, and expanded its product lines into food, construction, agriculture, furniture and more.

Among the company’s advantages are its ability to customize products to client specifications, including different sizes, thicknesses and colours, as well as high heat resistance for increased production rates. Future orders can be stocked so that delivery can happen within 24 to 48 hours.

Polytarp works closely with customers to understand production processes and pinpoint what products would best fit the bill for clients.

Upgrades Polytarp has invested heavily in new equipment for the food packaging industry to ensure the plastic film stands up to the demands of modern packaging technology. It bought a sevenlayer extrusion machine which, within four years, was running at full capacity. Another upgrade bumped up the layers to nine, which makes a higher barrier film that maintains the freshness of food through transportation and grocery storage. It also extends the shelf life of meat and poultry.

Recently, Polytarp also invested in a new three-layer line that will make lay-flat combo liners that will increase capacity and shorten delivery times.

McCartan was able to attend the MPO’s 2021 Red Carpet Gala last fall, and he says that he could tell the industry is close-knit.

“They’re really a great bunch of people,” he says. “I’ve only been here for seven months, and I’ve met some of the best people in the food industry.”

The company is looking to grow, offer more products, acquire more customers, and work on being more sustainable.

“Sustainability is critical – we have a program, and we’re building it up by lowering our water consumption and reducing our scrap rate,” he says. “Wherever we can be more environmentally focused, we are.”

Throughout the pandemic, Polytarp was able to maintain a consistent supply.

“We’re able to ensure our customers don’t miss their deadlines because of products we supply to them,” McCartan says. “We’re looking forward to continuing our relationship with MPO and to grow it in the future,” he says.

Polytarp Products Troy McCartan (416) 633-2231 Ext 239 www.polytarp.com

The company is certified under ISO 9001, FSSC (Food Safety System Certification) 22000 and the Canadian General Standards Board (CGSB). Quality control is extremely important to the company, both with the raw materials coming into the plant and the finished product leaving the plant.

BlockTalk - Spring 2022

31

bioLinks

An all-in-one web based

Improve business efficiency. Reduce labour.

Anytime. Anywhere

POS, Inventory Management & Sales Tracking system

to help manage your growing business.

High-tech meeting the highest demands Price and goods labeling system GLM-Ievo

Flexibility labeling system The GLM-Ievo intelligent labeling line, is designed for automatic weighing and labeling of prepackaged goods. Available in a variety of configurations, this modular design can be optimally constructed for products and performance requirements in the food area. With an output of up to 200 packages/minute, there are no limits in the industrial food area for today’s regulations or any other regulations in the future. www.bizerba.com

More information Learn more about our wideranging product portfolio.

32

BlockTalk - Spring 2022

www.meatpoultryon.ca

Get it right. Go Klever!

Travaglini Klever Equipped is the North American distributor of Fessmann and Travaglini food processing solutions.

We specialize in heat-treatment and air-circulation equipment with the following functions: smokehouses, cooking, fermenting, chilling, drying, clean rooms, pollution control by electrostatic filters, as well as air treatment by germicidal UV lamps in a variety of applications.

We offer a wide range of service, support, and expert advice to improve your product and process.

BlockTalk - Spring 2022 33 905-532-0330 | www.goklever.com | info@goklever.com

TECH TALK

Measuring for Food Safety

By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario

T

he concept of Key Performance Indicators (KPI) has been around for a long time in business and manufacturing. Specifically, KPI stands for key performance indicator, a quantifiable measure of performance over time for a specific objective. KPIs provide targets for teams to shoot for, milestones to gauge progress, and insights that help people across the organization make better decisions. KPIs have been used in sales, production, and even human resources. But what about food safety? What KPIs does your company have in place to measure the success of your food safety programs? And what influence do these have on your food safety culture?

The first step in establishing KPIs is to determine what your food safety objectives are. What is it that your company is trying to achieve? It is important to clearly state the objective. Let’s look a quick example that can be used in a meat processing facility today – the objective would be to reduce customer complaints by 5%. Once the objective has been determined, the activities that need to occur (what measurements need to be taken) to support

reaching that objective must be defined - these are the key performance indicators. Therefore, in this case a company would need to collect data to first determine the number of customer complaints and then evaluate that data on an on-going basis to measure their success at achieving the objective – in this case a reduction of 5%. But where would the company find this data?

For this example of customer complaints, it is a requirement of Ontario Meat Regulation 31/05 to have a documented Recall Program that must include “methods to investigate and respond to consumer complaints”. Often this means recording customer complaints when they are received. However, what happens to those customer complaints once they are resolved? Is it just filed away in binder on a shelf never to be looked at again? Take the time to log the complaint into a database – it doesn’t have to be complicated, just a simple spreadsheet will do. Every time a complaint is recorded, review the previous complaints for any trends, such as multiple complaints about the same issue, the same customer having repeat complaints, etc. Once KPIs are measured and the results are shared, then informed decisions Continued on page 36

Your Insurance Policy Is Likely Going To Change

Make sure you are aware of new exclusions to property and liability insurance polices focusing on virus and bacteria that could potentially effect you. Discuss with your insurance professional prior to renewing your policy.

Business, Home and Auto Insurance | Employee Benefits (905) 319-2252 | (877) 338-2252 |peterd@donnellins.com 34

BlockTalk - Spring 2022

www.meatpoultryon.ca

packaging solutions

Traysealers - thermoformers - fillers

sealing

vacuum map

skin

visit:

BlockTalk - Spring 2022565 35 www.dpecfoodsolutions.ca or call: (905) 1500

Continued from page 34 – INVESTING

IN YOUR WORKFORCE TODAY FOR A SUCCESSFUL TOMORROW

can be made about where resources and efforts need to be spent.

The process of investigating and resolving customer complaints should been seen an opportunity for continuous improvement in your business.

In the meat industry we are collecting data all the time. Often meat companies are collecting data as evidence that they are in

compliance with regulations, that products are manufactured in accordance with the recipe or specifications, or that products are meeting customer’s expectations. However, it is what we do with that data that is important. Do the people who need to see the information actually see it? Do they review the information collected and look for trends or opportunities for improvement?

No matter what your food safety objectives and KPI’s are, the most important element to their success is the support of top management. This means that top management is communicating the importance of the food safety objectives, top down, and are investing time and other resources to make sure that accurate measurements can be taken, and corrective actions are taken when they trend off target.

Image credit - https://safefood360.com/2014/10/results-kpi-survey-important-food-safety-kpis/

KPIs are invaluable tools for your business as it gives you insight into your operation.

Informed decisions maximize resources and ensure that focus remains on top issues, namely food safety and quality.

No matter how you slice it, Pemberton is your one source for all your food processing needs.

Contact us today to see how we can improve your bottom line.

Pemberton & Associates Inc TECHNOLOGY FOR THE FOOD INDUSTRY 36

BlockTalk - Spring 2022

www.pemcom.com 1-800-668-6111 www.meatpoultryon.ca

Dripping with accuracy.

Not brine.

• Elevated direct drive system • Simple mechanics for longer lasting parts • Easier cleaning and maintenance • Greater accuracy and uptime SERVO DRIVE TECHNOLOGY

Brine Injectors for Meat & Poultry Processing

precipak.com Precisely what you need

A member of the Poly-clip System family.

BlockTalk - Spring 2022

37

Grow your business.

Automate your sausage production with a Vemag 500 from Reiser.

The Reiser Advantage: Sausage Specialists available to help you with your process and your product.

Reiser Customer Center available to test your recipes on our equipment.

No-hassle financing.

Industry leading spare parts, service and support.

www.reiser.com Reiser Canada • Burlington, ON • (905) 631-6611 Reiser • Canton, MA • (781) 821-1290 Reiser UK • Kingston, Milton Keynes • (01908) 585300 38 2020

BlockTalk - Spring 2022

www.meatpoultryon.ca

Your A-Z Recruitment Service

5 FREE Hires For

MPO Members!

Jay Chen

General Director (Canada) Direct Line: +1 (647) -948-9959 Toll Free: +1 (888) -777-1672 Address: 7030 Woodbine Avenue, Suite 500 Markham, ON L3R 6G2 Email: jay.chen@kungfubutchers.ca www.kungfubutchers.ca

1. A steady stream of butchers from China 2. Guaranteed to work for 2 or more years 3. Professionally trained in butchering and English 4. Supported by government immigration policy (Agri-Pilot & ONIP) 5. All paperwork is handled by our immigration lawyer BlockTalk - Spring 2022

39

RETURNING IN 2022

July 26-27, 2022

Sept. 12, 2022

40

BlockTalk - Spring 2022

www.meatpoultryon.ca www.meatpoultryon.ca

CCC Custom Blending Solutions

CANADA COMPOUND Looking to create a new blend, rework an existing blend or match a recipe or product?

Our BRC certified blending facility provides complete solutions for flavours, functional blends and complete custom units. Our in-house services ensure that you are speaking directly with our experts and getting the value and consistency in your products that we are trusted for.

Contact us today to find the perfect solution for you.

Your food industry specialists since 1927 Canada Compound Corporation 391 Rowntree Dairy Rd., Woodbridge, Ontario L4L 8H1 Canada P. 905-856-5005 E. info@canadacompound.com

BlockTalk - Spring 2022 41 www.canadacompound.com

SAFETY FIRST

10 Strategies to Protect Essential Workers From Omicron

By Sheila James, Workplace Safety & Prevention Services

J

ust when you think it’s gone, COVID-19 is back again. As the highly transmissible Omicron variant continues to sweep through our homes, schools and workplaces, keeping employees healthy and safe is a greater challenge than ever.

Focus on these 10 strategies Workplaces should already have a COVID-19 workplace safety plan and multi-layered controls for dealing with COVID-19. For Omicron, maintain this approach but take a closer look at these 10 strategies.

For meat and poultry processing facilities that have remained open throughout the pandemic, taking on this latest challenge means understanding Omicron’s unique characteristics and enhancing control strategies already in place.

• Stay on top of compliance requirements and resources available through your local public health unit and the provincial government, and ensure your workplace complies with the current stage of Ontario’s Roadmap to Reopen.

We know that Omicron spreads through the air and symptoms may be milder, which may make it harder to recognize when someone is infected, and easier to pass the virus on to others.

• Reduce the risk. At a minimum, try to reduce the potential airborne hazard by minimizing the number of people in the workplace at the same time and maintaining physical distancing where possible, such as in lunchrooms and during shift changes.

Also, review, update and enforce all administrative controls, such as work bubbles.

These characteristics heighten the need for better masking, more vigilant screening, and improved ventilation to reduce or eliminate respiratory droplets containing the virus, among other considerations.

• Ensure effective ventilation. It’s essential to supply clean air to workspaces whether it be fresh air or filtered air. For example, use portable HEPA filter units where there is no HVAC system.

• Actively screen employees and visitors. Many workplaces have been relying on employees and visitors to self-monitor before arriving at the workplace. Active screening involves asking questions about possible exposure and taking temperatures before people enter the facility.

Specialists in Government Funding to the Food Industry including CAP, Hiring Grants, SR&ED, Energy Savings and Training Grants.

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

• Use the most current government screening tools, as they have evolved throughout the pandemic. Check regularly for updates.

• Offer rapid antigen testing. While not as sensitive as laboratory tests, they can help detect infected people, including those who are asymptomatic. Sign up for free test kits at the Provincial Antigen Screening Program. Small and mid-sized businesses can also access the COVID-19 Rapid Screening Initiative at the Ontario Chamber of Commerce. Because of high demand, supply may be temporarily limited.

• Use more effective masks. Public Health Ontario recommends using masks offering stronger protection, such as N95 respirators, medical masks, or a high quality, 3-layer cloth mask. My colleague Sara Lovell, an occupational hygienist at WSPS, advises that not everyone may need an N95. She recommends conducting a risk assessment and understanding how employees interact with each other. Where appropriate, Continued on page 44

42

BlockTalk - Spring 2022

www.meatpoultryon.ca

MAXIMIZE

TIME SPACE PRODUCTIVITY

with our handling solutions stainless steel modular rack & buggies with capacity of 120, 200 or 300 ltr

visit us: www.dpecfoodsolutions.ca BlockTalk - Spring 565 2022 1500 43 or call: (905)

Continued from page 42 – 10

STRATEGIES TO PROTECT ESSENTIAL WORKERS FROM OMICRON

use masks able to filter out 0.3 micron particulates — achievable only with mask materials rated or tested for their performance.

This brings us to respirators such as the N95, KN95 or KF94.

• Train employees on how to wear their masks effectively. Fit is one of the most important aspects for this control to be successful, along with a high level of filtration and proper use. For example, ensure workers wear their mask so that it covers their entire nose, mouth and chin at all times. Inspect the mask for a tight fit with no gaps, especially near the bridge of the nose. Workers who have facial hair will be less likely to achieve a good fit compared to clean-shaven workers. A recent study of N95 (respirator), KN95, KF94, surgical/procedure, and cloth masks showed declines in overall filtration efficiency as a function of beard length. Properly fitted N95 respirators showed the least decline; cotton face masks the most. * • Encourage employees to get vaccinated, including booster shots. Vaccines continue to offer protection against severe illness, hospitalization and death.

As an account manager with Workplace Safety & Prevention Service (WSPS), Sheila James works with customers to build relationships and identify opportunities that will help them to develop their health and safety programs. WSPS is a is a health and safety association supporting employers and workers in Ontario’s agricultural, manufacturing and service sectors; www.wsps.ca. * Prince, S.E., Chen, H., Tong, H. et al. “Assessing the effect of beard hair lengths on face masks used as personal protective equipment during the COVID-19 pandemic,” Journal of Exposure Science & Environmental Epidemiology, 31, 953–960 (2021); https://doi. org/10.1038/s41370-021-00337-1.

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

• Promote prevention at work and away from work. Use tailgate talks to update workers on changing requirements and best practices at work, while commuting, and at home. Your local transit authority and public health unit are good sources for tips.

2022 Food Handler Training Workshops June 15-16 & November 16-17 Cambridge

Online Exams Now Available

Register Today

meatpoultryon.ca | 519-763-4558 Can't make the date? Call us for special group arrangements.

44

BlockTalk - Spring 2022

www.meatpoultryon.ca

THANK YOU TO OUR 2021 CORPORATE SUPPORTERS DIAMOND SUPPORTER

PLATINUM SUPPORTER

GOLD SUPPORTER

SILVER SUPPORTER

BlockTalk - Spring 2022

45

Advertiser Index Abate Packers abatepackers.com

pg. 10

Klever Equipment Inc. goklever.com

pg. 33

AgSights agsights.com

pg. 32

Kungfu Butchers kungfubutchers.ca

pg. 39

AKR Consulting akrconsulting.com

pg. 42

Lumar Ideal Lumar.ca

pg. 7

Bizerba Canada Inc. bizerba.com

pg. 32

Malabar Super Spice Malabarsuperspice.com

pg. 5

Canada Beef canadabeef.ca

pg. 21

Meat Depot, The themeatdepot.ca

pg. 20

Canada Compound canadacompound.com

pg. 41

Multivac Canada Inc ca.multivac.com

pg. 19

Darling Ingredients (Rothsay) darlingii.ca

pg. 12

Pack3000 pack3000.com

pg. 13

Donnell Insurance donnellins.com

pg. 34

Pemberton & Associates pemcom.com

pg. 36

DPEC Food Solutions dpecfoodsolutions.ca

pg. 11, 35, 43

Poly-Clip Systems polyclip.com

pg. 9, 37

Duropac Duropac.com

pg. 20

Reiser reiser.com

pg. 38

Erb Transport Erbgroup.com

pg. 6

VC999 Vc999.com

pg. 2, 48

FCC fcc.ca

pg. 25

Handtmann handtmann.ca

pg. 47

Viscofan Viscofan.com

pg. 15

Are you receiving MPO electronic communications?

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 Melissa at www.meatpoultryon.ca 46 BlockTalk - Spring 2022 (519) 763-4558 or member@meatpoultryon.ca to have them added to our lists.

BIG

or SMALL,

we have the right sized machine for your needs!

Check out our full line of Chamber Machines at Pack-Plus.com

Let VC999 Deliver A Customized Packaging Solution For You! - www.VC999.com Call 877-435-4555 · Sales.Canada@VC999.com