2017 Spring BLOCKtalk

Keeping Ontario’s Meat and Poultry Industry Informed Spring 2017

Vol. 23, Issue 1

$10.00

U

llrich’s 16 Since 1983

F

irst Spice Mixing Company 18 Getting to Know the New GM

ALSO INSIDE:

Building the Ontario Beef Brand Pg. 20

Exemptions under the Ontario Meat Regulation Pg. 22

2017 Supporter Program Pg. 12

Pure & Simple...

P Stands for PERFORMANCE.

PREMIUM PACKAGE

VC999 Packaging Systems is Proud to Introduce,

The p-Series roll stock thermoformer.

A Huge Leap Forward in Packaging Technology.

The p-Series by VC999

Visit VC999:

OIMP Meat Expo • PackEX AAMP • Pack Expo Process Expo, And More!

• • • • •

Skin, MAP, & Vacuum on ONE machine All Stainless Design Easy-Access, Low-Cost Maintenance.

Rigid & Flexible Materials.

Manufactured in North America.

Find Out How VC999 Can Help Your Business!

See More at VC999.com Call 877-435-4555 · Sales.Canada@VC999.com

Index

bers are Saying...

BLOCKtalk - Spring 2017

Vol. 23, Issue 1

complete our annual survey. It is through your feedback that we ensure we are eed. We heard from a good cross section across the province, and size range.

Business Activities: Processing Wholesale Retail Foodservice Custom Slaughter

30% 34%

87%

40% 64%

68%

nd services OIMP provides:

cacy & Technical/Regulatory Support

15

n Analysis and Food Handler Training high on the list. try Expo and The Meating Place are very important. sumer "Find a Butcher" locator as the most important support we provide.

What Members are Saying

Social media channels members engage in: 100

21

Slow Cooker Curry Beef

Make a difference in your industry, become a Board Member.

Percent (%)

President’s Message.........................................................

4 Business Member 80 Retail Associate Member Welcome to the Association..............................................

5 60 Food Handler Training Workshop...................................... 5 Member Achievements..................................................... 6 40 Save the Dates - Industry Day and Expo.......................... 7 20 n/a n/a Managing Change through Forecasting. ...........................

8 0 Facebook Instagram Twitter LinkedIn E-Newsletter YouTube Pinterest Names in the News.........................................................

10 Do you have a passion for our industry and interested in Meet our 2017 Supporters.............................................. 12 making a contribution to your association?

Validation vs.

Studies.....................................

13 their Over three-quarters toldChallenge us it was extremely important that OIMP represent interestsProtecting with government and 77% felt industry has benefited from the14work andA strong Board of Directors helps to ensure the association Business Operations. ..................................... is effectively representing the membership and delivering relationship building that OIMP does with the government.

What Members are Saying.............................................. 15 consistent, high quality programs, services and support that Ullrich’s - Since 1983...................................................... 16 85% responded that Membership OIMP members much deserve.

First Spice Mixing Company........................................... 18 OIMP is seeking Board Members with a broad range of skills with OIMP is important Building the Ontario Beef Brand..................................... 20 and experience to serve on the 2017-2019 Board of Directors Exemptions Under the Meat Reg.................................... 22 commencing April 20, 2017.

Pathogen Prevention for Intervention.............................. 24 ms Business Members interested in sharing their industry 8 Steps to Help You......................................................... 26 knowledge and expertise are asked to submit their Expression he assistance received Applying Microbial Interventions..................................... 28 of Interest no later than 4:30pm on March 31, 2017.

Commercial Building Renovation.................................... 30 For more information contact Laurie Nicol, IFPT Offers New Program............................................... 32 OIMP Executive Director, at (519) 763-4558 Ext 224. ses whoseNutritional“As a group we can influence change, educate consumers and Analysis Service.............................................

33 rations, growth, make a difference.”

Advertiser Index.............................................................. 34

“We as operators are stronger with one unified voice. The ey to being technical support and training are things that you cannot find www.ontariomeatandpoultry.ca n latest anywhere else.” act as a huge

BLOCKtalk - Spring 2017

3

It’s Been an Honour

I

think the meat processing industry is particularly interesting (obviously I’m biased), especially how our industry is full of contrast.

The word butcher has both negative and positive connotations. Used in the most negative light, a butcher is a very bad person and ‘to butcher’ can mean one not skilled in their work. And then the most skilled butchers in our trade are revered by foodies for their art, skill, and efficiency. Among the oldest professions on the planet, the skills of meat processors are just as valuable to people today as they were then. Our work is both low tech and high tech. From being able to do a lot of the work with a sharp blade, salt, smoke, and fire to robotic technology and the most refined recipes and thermal controls. There are more contrasts, local and worldwide, natural and highly processed, not to mention the different textures and flavours.

It is my hope and prayer that you too marvel at how good this business is for those who make their living in it, the communities that support us, the environment that we have a role in, and that everyone keeps working to move our industry forward.

It was an honour to have served as president for the last four years and I look forward to assisting our next OIMP president in the role of past-president.

Thank you for the support to the OIMP staff, the OIMP Cory Van Groningen, membership, and broader President industry stakeholders.

Working for our Members

I

n order to ensure we provide valuable programs and services we rely on our members to tell us if we are meeting their needs. Thank you to all that completed the 2016 survey. Based on results (feedback on page 15), the issues identified, and the support we provide, it appears we keep doing what we are doing for the year ahead.

In today’s society we’re overloaded with electronic media and I fear many miss the important information we send out. Our Technical Bulletin, sent only as needed with timely important industry information, has an average open rate of 40%. Not bad all things considered, but it also means 60% of our members are not aware of what is coming. Is there a different communication vehicle we should be using? Let us know!

Our association is dependent upon the ongoing financial contributions of its members and the industry and we are grateful for the support we receive. Over three-quarters of our members indicated they would recommend membership to another business owner so here’s where you can help. Let us know of someone we might approach or if you need a membership package to drop off. We recognize that we are competing with all the other expenses of running a business but please consider membership an investment or insurance in knowing we are here for you.

Connecting, supporting, and advocating for our members is what we do!

4

BLOCKtalk - Spring 2017

Laurie Nicol, Executive Director

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

(800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 5

Business Retail Members - 48

Associate Members - 60

Retail Associate Members - 47

Business Members - 136

Total Members - 296

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

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

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

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

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

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

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

OIMP Vision

Provide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence.

OIMP Mission

Strengthen Ontario’s meat and poultry industry by working with stakeholders, responding to challenges and identifying opportunities on behalf of the membership.www.oimp.ca

OIMP

Welcome to the Association Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

Business Members Smithville Halal Meat Packers Irfan Ayub 5309 Spring Creek Rd, Smithville (905) 962-6328

Associate Members FS & RD Consulting Inc. Melissa Stevenson 460 Tower Dr, Oakville (905) 334-1733

ADMINISTRATION EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca

&

BOARD LISTING

DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca

DIRECTOR | Kevin Schinkel Schinkel's Legacy, Chatham

INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau d.boudreau@oimp.ca

DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

MARKETING & COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca

BLOCKtalk is the official publication of the OIMP, distributed to over 2000 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca PRESIDENT | Cory Van Groningen VG Meats, Simcoe PAST PRESIDENT | Joe Abate Abate Packers, Arthur VICE PRESIDENT | Carol Goriup Florence Meats, Oakville SECRETARY/TREASURER | Christine Hobson Halenda's Fine Foods, Oshawa DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener DIRECTOR | Marc Oliver Sargent Farms, Milton

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

ADVERTISING DEADLINES 2017 Summer May 12 Fall August 11 Winter November 10 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for the correctness of the information.

Food Handler Training Workshop June 7-8, 2017 Register Today oimp.ca | (519) 763-4558 www.ontariomeatandpoultry.ca Can’t make the date? Call us for special group arrangements.

Food Handler

BLOCKtalk - Spring 2017 Training

5

for the meat processing industr y

MEMBER ACHIEVEMENTS Sikorski’s Announces Federal Certification Sikorski’s has been providing high-quality deli meats and sausages to Ontario suppliers since 1983, and are now proud to announce that they’ve been approved by the Canadian Food Inspection Agency (CFIA). Soon, the great taste and quality smoked meats Ontario customers have been able to enjoy for years will be available across Canada. They are looking forward to proudly sharing their European tradition crafted in Canada.

Conestoga Gets Provincial Agri-Food Exporter Award The provincial government has acknowledged several agrifood companies which have best strengthened Ontario’s economy through increased exports of food produced here.

Minister of Natural Resources and Forestry Kathryn McGarry, along with Kitchener Centre MPP Daiene Vernile, presented the 2016 Food Exporter Award to Conestoga Meat Packers. The company was given the award based on its global marketing strategy to export its pork to the U.S., Mexico, China and Japan.

President Arnold Drung says the proud farmer members of the cooperative business and its employees have been the key to its success. He adds he’s pleased with the recognition, which gives him another reason to keep on working at growing Conestoga Meat Packers products globally.

Peter Sikorski, CEO and Leszek Roszczyk, Plant Manager

Carol Goriup Receives Paul Harris Award The annual Paul Harris Fellowship Community Awards dinner was held late January where deserving recipients were recognized by Rotary and the Provincial and Federal governments for their ‘service above self ’ within the community.

Carol Goriup, along with her husband Damian, owns Florence Meats. Both have been supporters of the Oakville Chamber for many years.

Do you have an audit coming soon?

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

That is our expertise.

Call Gary Hawco at: (519) 829-9942 or Josh Hawco at: (519) 829-9915

David Abboud, President of the Rotary Club of Oakville West, Carol Goriup, Owner, Florence Meats

The Paul Harris Award is the highest recognition presented by the Rotary Clubs of Oakville. Its purpose is to acknowledge outstanding contributions and exceptional service to the community.

Can-Tex Protective Systems Inc.

50 Fleming Drive, Unit 4 | Cambridge, Ontario | Toll-Free: 888-860-0012

6

BLOCKtalk - Spring 2017

www.oimp.ca

SAVE THE DATES! ontario independent meat processors

INDUSTRY DAY 2 017 April 20, 10:00am - 3:00pm

October 20, 10:00am - 5:00pm October 21, 10:00am - 3:00pm

Teatro Conference & Event Centre, 121 Chisholm Drive, Milton

Scotiabank Convention Centre, 6815 Stanley Avenue, Niagara Falls

Growing the Industry

Innovations. Connections. Solutions.

You are invited to join us at Industry Day 2017, where we bring together members from all aspects of the meat industry including processors, retailers, producers, suppliers and government to share in a day of making connections and exchanging ideas to take your business to the next level.

OIMP is happy to announce the return to Niagara Falls for this year’s Meat Industry Expo. The floor plan has been designed and the contracts are now online. If you’re interested in exhibiting at the only show of its kind in Canada, then act now as premium spaces go quickly.

Throughout the day visit the display tables where processors will be showcasing their finest meat products.

Learn more about their product lines and how you may purchase wholesale for your own retail locations.

What 2016 attendees had to say: “Great way to remember we are part of a bigger community.”

Are you an OIMP Business or Retail Associate member?

A special Flavours section has been set aside for you to promote your products to new and existing customers.

Visit meatindustryexpo.ca or call Derek Boudreau at (519) 635-9281, for more information.

What 2015 exhibitors had to say:

“My first time attending - I enjoyed it and found it beneficial from a business perspective.”

“The show gave great leads from existing and new customers, it was put together and run very well, the Flavours section was an added touch that no other trade show can compete with.”

“I liked the panel discussion, nice to hear from OIMP members about their experiences.”

“Great show! Nice atmosphere and very happy that the attendees were relaxed and not rushed.”

#OIMPID17

#MEATEXPO17

A special thank you to our 2017 corporate supporters for without your assistance we would be unable to put together these events for our members. Please see page 12 for a complete list of members who have chosen to become part of the 2017 Supporter Program to date.

Please watch for further communication on Industry Day and Meat Industry Expo to come via email and direct mail or feel free to contact the office for more information at member@oimp.ca or (519) 763-4558.

BLOCKtalk - Spring 2017 O n t a r i o I n d e p e n d e n t M e a t Pr o c e s s o r s w w w. o i m p. c a | w w w. m e a t i n d u s t r y e x p o. c a | m e m b e r @ o i m p. c a | ( 5 1 9 ) 7 6 3 - 4 5 5 8

www.ontariomeatandpoultry.ca

7

Managing Change through Forecasting Renzo G. Gómez, B. Sc. Bio. Eng. (Hns.), Food Safety & Thermal Processing Specialist, Quantum Food Solutions Inc.

O

ne of my favorite quotes was derived from The Origin of Species, by Charles Darwin: “It is not the strongest of the species that survive, nor the most intelligent, but the ones most responsive to change.” This idea can be applied to entire civilizations, micro-organisms and even food businesses.

In today’s competitive environment, food businesses are continuously trying to gain market share through product innovation, acquiring new technologies, specialized training and other types of competitive advantages. Change in itself is unavoidable, but an argument can be made that managing change can become vital to the success of any food processor.

Current food safety systems do have a “Managing Change” clause, however, it is commonly misunderstood and very often not well executed. In technical terms, managing change is described as “HACCP System Maintenance and Reassessment Procedures” (but really…who is going to remember all of that?).

One of the main reasons this process is not well executed – and sometimes not executed at all, is because one change can affect a food safety program on multiple levels. It is like a

domino effect, except it can have more than one direction. In practical terms, depending on the complexity of the operation there can be anywhere from 18 to 22 triggers that require the processor (usually the QA department) to re-evaluate the overall effectiveness of their process, including procedural changes to maintain product safety.

Here is a quick example. Company XYZ has recently purchased a new, bigger stuffer, which will increase efficiency and productivity. The machine cost was approx. $150K (after GF2). The plant followed the normal protocol and updated the equipment list, then preventative maintenance and sanitation procedures, which were similar to those of the older model, with only a few new disassembly instructions. The equipment manufacturer also trained production staff to ensure the machine performs optimally on a daily basis. Coincidently, the machine manuals were placed in a random drawer, with the rest of the other manuals, until further notice. Seems everything is under control so far, right?

Now, let’s have a closer look…Turns out, based on the machine specifications, the new machine was built mainly from

BRING HOME THE BACON WITH AN EFFECTIVE BUSINESS PLAN. Why plan? It's the most effective tool for uniting people around a vision, a guiding light to keep your business healthy for generations to come.

Get started at www.TakeANewApproach.ca

8

BLOCKtalk - Spring 2017

www.oimp.ca

galvanized steel (to save on machine building cost), which in itself is not really an issue. Additionally, the plant had recently also switched the cleaning chemical to a chlorine based foam (to save on chemical cost), which in itself is also not an issue.

However, a closer review of manufacturer’s manual revealed that the galvanized steel easily corrodes in the presence of chlorine based cleaning agents. The main concern here would have been that the corrosion would have eventually harbor water and food particulate inside small crevices, potentially also harboring dangerous bacteria. At that point, the machine very likely would have to be put out of commission, as to avoid potential pathogenic cross-contamination.

The above issue could have resulted in big losses to a small volume processor, but could also have been prevented by taking a more proactive approach towards managing change. In the previous example, two changes occurred (i.e. switching the cleaning chemical and installation of new equipment) and were only evaluated ‘after the fact’, not ‘before the fact’.

The second step is to assign relevant key employees (QA, R&D, Production or maintenance) to go over the list on a regular basis (some companies have monthly meetings with key relevant personnel and forecasting can be done in that time slot). The third step is to generate an action plan for when changes do occur.

And last but not least, follow-ups can be done at the next meeting.

The end result is a company with a well-established culture of food safety, which puts the interest of the consumer as part of its operational foundation. By doing so, the company will also exponentially increase its chances for longevity. After all, we do not need to be ‘strong’ or even ‘intelligent’ to survive, we only need to be responsive.

A sure way to prevent such incidents is to cultivate a culture of responsiveness aimed to anticipate for changes, as opposed to react to them. This systematic process of responsiveness is called forecasting. Implementation of forecasting is fundamentally simple, straight forward and requires very little time away from business. The first step is to generate a list of triggers (i.e. there is a list available in the CFIA website under the FSEP-manual).

Quantum Food Solutions Inc. (647) 963-0182 renzo.gomez@quantumfoodsolutions.com quantumfoodsolutions.com

Our wide variety of edible collagen casings has enjoyed great popularity world-wide for decades. Whether it be for processed sausages, fresh sausages, pre-cooked fried sausages or dry-cured snacks – every edible collagen casing from Viscofan is a classic.

High Casing resistance during the stuffing process Constant and very uniform sizes to get an homogeneous finished product Excellent organoleptic properties Permeable to smoke and steam Ensure faster and cleaner production processes

For more information contact:

Tim Sylander Technical Sales Manager sylandert@canada.viscofan.com 519-217-4812

Coffinet - Elastic Netting - Fibrous Casings - Plastic Casings - Cellulose Skinless Casings - Non-edible Collagen Casings 800-465-8201

www.viscofan.com

info@canada.viscofan.com

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

BLOCKtalk - Spring 2017

9

Names in the News Minister Leal gets New Job Added Peterborough Liberal MPP Jeff Leal has been named minister responsible for small business.

Leal will continue to serve as minister of agriculture, food and rural affairs as he assumes his new duties. He said he looks forward to taking on this new dual role.

New AAC Chair Kelly Duffy is the newly elected Agricultural Adaptation Council Chair, representing Agri-business/Retail/Food Processor.

“I am proud to serve on a board that represents the diverse agriculture and agri-food industry in Ontario,” says Kelly. “The funding decisions made by the AAC board provide long term benefits impacting future generations.”

New OMAFRA Deputy Minister Deputy Meredith joined OMAFRA in January 2017 as Deputy Minister.

Prior to joining the ministry he held several Assistant Deputy Minister positions at Agriculture and AgriFood Canada (AAFC). During his 11 years at AAFC, Deputy Minister Meredith held positions in the policy, communications and farm financial branches.

Deputy Minister Meredith holds a Bachelor’s degree in Political Science from Carleton University, a Master’s degree in International Affairs from the Norman Patterson School of International Affairs, and a Master’s in Business Administration from the University of Ottawa.

PRESERVE IDENTITY & INCREASE PROFIT. bioLinks – Use everyday technology to track your investment every step of the way.

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

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

bioTrack.ca | 1-855-246-2333 | bioLinks.ca | 10

BLOCKtalk - Spring 2017

@Bridging_Intel www.oimp.ca

USSS-1/2 Penetrating Stunner USSS-1 Penetrating Stunner

USSS-2 Non-Penetrating Stunner

USSS-1, USSS-2/2A and USSS-1/2, U.S. Patent No. 6,135,871; German Patent No. DBP60348402.6; European Patent No. EP1613164

JCIVA Dehider

MCS 300 Air Circular Breaking Saw

Setting the industry standard for power tools used in beef and pork slaughter floor and boning room applications.

Jarvis also provides free training & service

SER-04 Reciprocating Breaking Saw

Buster IX Carcass Splitting Bandsaw

50G Beef Dehorner

SEC 180-4 Circular Breaking Saw

Buster VI Carcass Splitting Bandsaw for Pork

New SEC Series of Circular Breaking Saws

Jarvis Industries Canada Ltd.

World Leader in Meat Processing Equipment View Jarvis tools on our website.

www.ontariomeatandpoultry.ca

3915A-78th Ave. S.E. Calgary, Alberta T2C 2J6 Tel: 800 661-8493 / 403 236-5350 Fax: 403 279-8005 E-mail: info@jarviscanada.com Website: www.jarviscanada.com BLOCKtalk - Spring 2017

11

Meet our

2017 S U P P O R T E R S Please join us in acknowledging and thanking OIMP’s corporate supporters: Diamond Supporter

Platinum Supporter

Gold Supporter

Silver Supporter

Canada Compound | Duropac | Farm Credit Canada Foodcon | Food Safety Alliance | Multivac Canada Quality Engineered Solutions Bronze Supporter

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

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

12

BLOCKtalk - Spring 2017

www.oimp.ca

Validation Vs. Challenge Studies – How are they different?

Melissa Stevenson, Principal Consultant, FS & RD Consulting

W

ith every HACCP (Hazard Analysis Critical Control Point) program there will be the need to complete validation studies. Validation studies look at the worst case scenarios that could happen around a processing step. It is a study that will prove your manufacturing process is completely safe under a variety of potential variables that are likely to happen during your process.

Validation studies need to be done on all of your critical control points within your process. This ensures that your product is safe under any potential conditions. You should also complete validation studies on your pre-requisite program such as labelling, metal detection, etc. to ensure that these processes have covered all of the potential “worst case scenarios” that can happen within these processes.

If I was to use cooking as an example and say that your CCP is that your product needs to be cooked to a minimum of 72°C. The validation study would need to look at your thermometers, the oven and any other measurement tool that you are using. Let’s say it is a really large stationary oven. Within this oven, you have the potential for cold spots and with the thermometer there is a certain amount of tolerance on the temperature given (typically 0.1°C). Therefore the study would need to look at the oven with multiple products under various conditions in various locations to ensure that no matter what condition you are under you are still maintaining safety. Tests would need to be done when the oven is at its fullest, under different operators, with the largest product, etc. By looking at the process in this amount of detail you will be able to validate that your process is safe under any condition.

Challenge studies, or a microbial challenge study, are used to mimic what happens to a product during its processing and distribution if it were microbiologically contaminated. Challenge studies are typically done within an external laboratory setting in order to ensure you maintain safety in your manufacturing environment.

Challenge studies are done by first inoculating the product with the pathogens that would most likely pose a hazard for that particular product. For example, with a dry cured sausage - you may wish to inoculate with Listeria Moncytogenes, Salmonella, E.coli 0157:h7 or Staph. After you’ve selected your pathogens the laboratory will then follow the same process that you use at your manufacturing site to mimic the conditions it would follow.

Microbiological testing may be done along the way to determine how your processing steps may impact the pathogen growth.

Depending on your needs, the inoculation may occur at the start of the process, during or at the end of your process

www.ontariomeatandpoultry.ca

depending what your end goal is. You may wish to see if your process causes a pathogen reduction or a kill-off of the pathogens, or you may wish to ensure that the product that you’ve formulated is safe even if those pathogens are normally in low numbers.

Knowing when to perform either a validation or challenge study, how to design and conduct such a study, and how to interpret the results is important for you, as a manufacturer. This will help you to produce high quality, safe and stable products that meet both the regulatory mandates as well as consumer’s expectations.

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

By recycling food and animal by-products we promote sustainability and provide responsible value-added solutions Our suite of services includes: ▪ Animal By-Product recovery for butcher shops, abattoirs, grocery stores ▪ Oil & Grease recovery for restaurants and food processors ▪ Grease Trap & Interceptor cleaning

Our quality standards and HACCP registered system assure you of only the finest products.

Rothsay P.O. Box 65647 Dundas, Ontario Canada L9H 6Y6

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

BLOCKtalk - Spring 2017

13

Protecting Business Operations in the Event of a Loss

N

o one thinks it will happen to them. You wake up to a ringing phone at 1:30am. A representative from your alarm company has some bad news, “I’m sorry to inform you there’s a fire at your business. The police and fire department have been notified.” You rush out the door, speed off in your car and arrive at your business to witness the building engulfed in flames. It takes the fire department a few hours to put out the fire.

And now everything is smoldering…everything is gone.

You’ve been told it’ll take 6-8 months to get your business up and running, yet expenses continue when no income is coming in: • Customers may be lost to competition • Staff may find another job while the business is closed • Special machinery may have to be imported or custom built • When the business reopens, it may take a while returning to normal

Here’s the difference Earnings: this approach treats a business interruption as “over” once the physical loss, or damage from a loss, has been remedied and the business is able to reopen. Coverage ends when the damaged property has been restored, or could have been restored with due diligence.

Profits: this approach recognizes that a business interruption may continue to affect the business even after it reopens.

Coverage under this type of policy lasts until the results of the business are no longer affected by the interruption (or for 12 months, whichever comes first).

Extra Expense Insurance doesn’t replace income; it pays the extra expenses incurred to keep a business going during a major loss – you may need to rent a temporary premise, or pay staff overtime due to an increased workload.

What’s your plan for recuperation? How will you maintain your income and pay your bills? Businesses have a hard time surviving such a loss unless they have large capital reserves or Business Interruption and Extra Expense Insurance.

To maintain operations at the level they were prior to a loss, it’s important you purchase Business Interruption and Extra Expense Insurance. These two coverages will maintain profitability and reduce the risk of closure, loss of clientele and loss of staff.

There are two types of insurance to replace lost income – Earnings and Profits. The best approach to find out which is best is to ask yourself, “Would the results of the business still be affected by the loss after the business has reopened?” If the answer is no, an Earnings approach is best. If the answer is yes, a Profits approach is better suited.

Speak to your insurance broker to ensure your business is properly protected in the event of a loss.

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

WE CARE ABOUT OUR CLIENTS. We take pride in knowing our clients and being able to tailor fit an insurance program that provides protection for your assets and personal possessions that are near and dear to your family.

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

You are a specialist in what you do and we are specialists in what we do.

We welcome the opportunity to discuss the difference we can make in your own insurance program.

From our family to yours let us show you how easy it is to deal with our brokerage.

www.donnellins.com | (905) 319-2252 | (877) 338-2252 | peterd@donnellins.com 14

BLOCKtalk - Spring 2017

www.oimp.ca

What Members are Saying...

Thank you to the members that took the time to complete our annual survey. It is through your feedback that we ensure we are providing the programs and services that you need. We heard from a good cross section across the province, and size range.

Number of Employees: 1-9 10 - 19 20 - 49 >50

Processing Wholesale Retail Foodservice Custom Slaughter

28%

28% 17%

Business Activities:

26%

30% 34%

87%

40% 64%

68%

Most important programs and services OIMP provides: Government Advocacy & Technical/Regulatory Support Business Members also ranked Nutrition Analysis and Food Handler Training high on the list.

Associate Members feel the Meat Industry Expo and The Meating Place are very important.

Retail Associate Members rated the consumer "Find a Butcher" locator as the most important support we provide.

Social media channels members engage in:

Communications:

100

BLOCKtalk remains the most important communication vehicle followed by Technical Bulletin. Word on the Block and oimp.ca also ranked high.

Percent (%)

60 40 20

Top 3 issues facing our processors: 1. Lack of skilled/unskilled labour 2. Rising costs of hydro 3. Regulatory burden

Business Member Retail Associate Member

80

0

Facebook

Instagram

Twitter

n/a

n/a

LinkedIn

E-Newsletter YouTube

Pinterest

Over three-quarters told us it was extremely important that OIMP represent their interests with government and 77% felt industry has benefited from the work and relationship building that OIMP does with the government.

Top 3 reasons for contacting OIMP staff:

85% responded that Membership with OIMP is important

1. Help with regulatory questions 2. Equipment or service provider contacts 3. Issues with inspectors or audit-related items

92% were satisfied with the assistance received What we heard: “OIMP brings together a wide variety of businesses whose similarities and differences add value to the operations, growth, vision and future of our industries.” ”OIMP is important because communication is key to being informed. They continuously keep us updated on latest regulation changes, industry developments and act as a huge opportunity to network with fellow plant operators throughout the www.ontariomeatandpoultry.ca year, which otherwise would not be possible.”

“As a group we can influence change, educate consumers and make a difference.”

“We as operators are stronger with one unified voice. The technical support and training are things that you cannot find anywhere else.”

“The people in the office care about the family-type business.

They want to see them succeed.”

BLOCKtalk - Spring 2017

15

BUSINESS MEMBER PROFILE

Ullrich’s - Since 1983 Heather Nahatchewitz, OIMP Marketing and Communications Director

U

llrich’s was established 34 years ago in beautiful Pembroke, Ontario, slightly Northwest of Ottawa and adjacent to Algonquin Provincial Park. Employing 11 full time and 10 part time people, not only do they serve the people of the Ottawa Valley from behind the impressive fresh meat and deli counters, but in an attached bistro open six days a week for lunch. Ullrich’s also caters and serves wholesale and foodservice customers.

Owned and operated by Willie and Marion Ullrich, son Martin is taking on more responsibility for the day-today operations as General Manager. “The future of our industry looks very bright to us. The trend is moving toward a higher quality product that is not mass produced. People want to know what they are buying, and buying local is getting more important to a lot of people,” says Martin.

On the deli side it’s the large selection of fresh sausages that keep them coming back, the German Bratwurst being Martin’s personal favourite. In fact, Martin’s favourite part of the job is making sausages, a world apart from his least favourite paperwork. When asked what he would change if he could go back in time, Martin said, “I would educate myself about more ways to make the job easier.”

The Ullrich philosophy is to provide a high-quality product and service at a fair price. “We have high standards for the product we produce and believe that if we wouldn’t want to eat it, why would we sell it to our customers?”

BLOCKtalk - Spring 2017

Whatever your choice, from a German-inspired lunch including a “to die for” pork schnitzel, or taking home some of Martin’s recommended house-made smoked bacon, by all accounts you won’t be disappointed.

214 Pembroke Street West Pembroke, ON K8A 5N2 (613) 735-6025 ullrichs.ca

“Membership with the OIMP is important because we can turn to them for anything when we need help.”

So what do customers think about Ullrich’s? A quick internet search revealed overwhelmingly positive reviews and comments, including

16

87 ‘5-star’ Facebook reviews, 90 ‘Excellent-Very Good’ scores on Tripadvisor, and a solid ‘4.7 stars’ from Google reviewers.

Paired with comments like “I cannot say enough great things,” “they never fail to outdo themselves,” and most simply put “the best,” it appears it’s worth the drive to Pembroke!

~ Martin Ullrich

www.oimp.ca

BETTER TRAY PACKAGING The T 600 traysealer features flexibility and highperformance. With its quick easy changeover, simple operation and MULTIVAC Hygienic Designâ„¢, simply opt for the better solution.

ca.multivac.com

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2017

17

ASSOCIATE MEMBER PROFILE

First Spice Mixing Company Getting to Know the new GM

Heather Nahatchewitz, OIMP Marketing and Communications Director

I

met the new General Manager of First Spice Mixing Company at their office in Toronto. It was a Friday and not that I expected jeans and a golf shirt, I was a bit surprised to find Michael Litvak in a suit and tie. You just don’t see that anymore.

I assumed he had somewhere to be that afternoon; however, Michael has been wearing a suit to work every day for 41 years.

It’s part of who he is.

A Food Science graduate from the University of Guelph, Michael held roles on the technical side of the food industry before deciding it was time for something new - a change of direction. In 1984, Michael took on a sales role at Canadian-owned UFL Foods Inc. (now known as Newly Weds Foods). The founder and president at the time, Percy Gitelman, told Michael that he had “hired him not for what he knows but for what he doesn’t know, namely, meat”.

“It was a wonderful place to cut your teeth in the industry,” says Michael. “UFL was the first food ingredient company to recognize that sales people could be food scientists.” Gitelman built a sales force based on technical capabilities. “At first, I was uncomfortable in the situation; I wanted to be in sales but I kind of felt like Herb Tarlek (the over-the-top salesman from the 1980’s TV show WKRP in Cincinnati). After a few months, I eased into the position. It fit like a glove.”

Percy Gitelman passed away in 1994 and his son took over until selling the business, in 1998, to Newly Weds. Michael stayed on for six more years, then, as Director of Sales, he felt it was time to move on and joined WILD Flavors Canada.

Michael remained with WILD for the ensuing 10 years until it was purchased by an American company. The new owners stepped in shortly thereafter, replacing Canadian management with their own team.

FAMILY OWNED AND OPERATED SINCE 1940 Felix Epstein began selling herbs and spices in the early 1930’s from a small storefront pharmacy in Germany finding his niche in the sausage and meat industry. When he immigrated to the United States with his family in 1940, Felix opened First Spice Mixing Company in lower Manhattan, New York.

With a strong background in meat processing, Epstein became a pioneer in the development of phosphate blends, pumps, cures, rubs and binders, as well as proprietary seasoning blends for meats, snack foods and beverages.

By the late 1940’s, the overwhelming demand for First Spice’s products and expertise led to its rapid expansion. To meet customer demand in the 1950’s, First Spice opened manufacturing facilities in Long Island City, San Francisco, and Toronto. This expansion enabled First Spice to offer quality products, quick turnaround and affordable and timely shipping.

The tradition and experience of manufacturing seasonings has been passed down three generations. Felix Epstein’s son Peter, with a degree from Cornell University in Food Science and Technology, brought First Spice into the twenty-first century. Peter’s three daughters: Marcy, Vicki and Wendy are currently innovating First Spice with new products that continue to exceed customer expectations.

Source: firstspice.ca

Without a job for the first time since university, Michael took the leap and created an agency, approaching some competitors of which, First Spice was one. “I took on representation of First Spice in early 2015, and in late 2016, the New York office invited me to become the next General Manager.”

“I love it,” says Michael. “There’s a philosophical fit on how we treat our customers. And I view every new prospect as my next million-dollar customer; sometimes it materializes, sometimes it doesn’t, but that’s where I start. I always believe in people.”

A “meat-centric” company, two-thirds of sales are in the meat business. First Spice also caters to the kosher meat trade, with a focus on Passover production. “It takes a week to turn the production room inside out, clean it, and ensure no evidence of wheat. It’s quite specialized; we’re the only spice blender that runs Kosher for Passover production - we’re meeting a specific need in the marketplace and it’s appreciated.”

There are 19 employees in total. “It’s like a little family,” says Michael. “In the three months since I joined First Spice, I have been made to feel a part of that family. I am the first person to come from the outside in 30 years, but they have opened their arms to me.”

18

BLOCKtalk - Spring 2017

www.oimp.ca

With only two salespeople, Clarence Wastle (20 years with First Spice) in Edmonton looking after western business, and Sam Giamos (replacing the recently retired David Bean) handling the Ontario and Montreal markets, Michael’s job is not only to manage the company but to help it grow.

The first order of business was to sit down with the staff and talk. “I wanted to assure them that we’re going to have fun. What we do shouldn’t be drudgery, and we should be celebrating our wins. In fact, we just received our first order for a significant new piece of business and there were high fives and fist bumps all around. We did an amazing job in delivering what the customer needed and I am so proud of us all. Everyone can own that.”

“Managing is easy, you delegate. Leading is very different. It’s being out front and showing the way, leading by example, talking the talk AND walking the walk, that’s what I do. I am a genuine person, an honest, open book all the time, here and at home.”

In the short term, the plan is to create more efficiencies and continue to be profitable. “I have an obligation to the owner to grow, maybe in areas we hadn’t thought of yet.”

Michael goes on, “You have to be careful about chasing what you think are market trends - in the end it has to taste good. We can’t be too conservative but do have to be smart about delivering a great product at a fair price.”

As spice/ingredient blenders, First Spice is the “silent partner” in the food industry and feels that it is one of the best kept secrets

out there, something that Michael wants to change. The input in the final recipe can be so minimal, as low as 3-5%, but it’s key to what the consumer tastes. And it’s important to First Spice never to compromise relationships. “We won’t sell the same product to two customers; our business philosophy is to be loyal and honest.”

It may seem to some that relationship marketing is a thing of the past, and that it’s naive to think you can build a business on loyalty, but sitting across from Michael, comfortable in his suit, it’s easy to see that treating people with respect is never old-fashioned or out of date. It’s part of who he is.

First Spice Mixing Company Inc. 98 Tycos Drive Toronto, ON M6B 1V9 (800) 268-1679 info@firstspice.com firstspice.com

Productivity, Insight, Traceability… Success!

Carlisle helps food processors achieve their data collection, traceability and financial goals.

From scales, to scanners, to printers and computing technology Carlisle’s integrated solutions powered by Honeywell are designed to efficiently gather production data and provide you the insight you need to make better business decisions!

Our Advice is Free! www.ontariomeatandpoultry.ca

- Spring 2017 www.carlisletechnology.com | BLOCKtalk 1.800.806.2000

19

AFFILIATE MEMBER PROFILE

Building the Ontario Beef Brand

2

017 will mark an exciting year for the Beef Farmers of Ontario (BFO) as the organization makes a significant shift in the role they play in the development and implementation of regional marketing initiatives throughout Ontario.

Demand is strong for Ontario beef in the province. We have the largest consumer market in the country and there is great opportunity here for growth. To develop these opportunities, BFO has established a progressive three-year Regional Marketing Initiative (RMI) to provide direct benefits to Ontario beef farmers through their current check-off investment. The RMI includes strong linkages to industry partners, government agencies and the beef processing sector in Ontario. As BFO knows, a strong processing sector is vital to Ontario beef farmers and a critical link to creating demand pull for Ontario beef from the farm gate through to the consumer. In the past, through BFO support, several Ontario beef brands such as the Ontario Corn Fed Beef program have been successful in generating recognized value and recognition in the Ontario market. Through this initiative, BFO can build on these models of success and provide the stimulus for sustainable growth in the Ontario beef industry.

Within the strategy, BFO has laid out a clear plan to focus efforts on three important objectives: increase market penetration for Ontario beef brands; maximize value of Ontario beef products; and enhance consumer confidence in the Ontario beef industry.

Work through the RMI has already begun. A curriculumbased resource for culinary institutions across the province is under development, as well as a Collaborative Partnership Program where producer groups, processors and organizations, in partnership with BFO, can access cost-share funding for marketing related projects. To find out more about BFO’s Regional Marketing Initiative, visit www.ontariobeef.com.

Another great initiative that correlates strongly with the RMI is the Farm to City model that BFO continues to promote with its members. With the growing market demand in Ontario for locally-produced food, BFO with funding support through Growing Forward 2, has developed a direct-to-consumer business model, coined the Farm to City project, for beef farmers looking to conveniently connect with urban consumers in search of locally-sourced protein.

To bridge the gap between farmers, processors and urban customers, the model allows consumers to place orders and pay for local beef products in advance through a secure website (created and supported by BIO) and the farmer maintains a regular scheduled drop site location where the consumer can pick up their order. A major benefit of this business model for the farmer is the ability to plan production and create time saving efficiencies. With a pre-order system, the farmer will know in advance what cuts and quantity to prepare, package and deliver, including profit details. For the consumer, the model provides a convenient way to source local beef products and it provides an opportunity for meaningful dialogue and feedback with the farmer.

To help farmers decide if the Farm to City model might be a fit for their farm businesses, BFO has developed a handbook to provide an outline of the model, the capabilities of the online store, a case study, and important considerations such as transportation and storage requirements, the importance of processor relationships, production planning and insurance.

Lastly, BFO continues to reach out to Ontario consumers who are looking to learn more about what happens on beef farms with its Worried About‌

20

BLOCKtalk - Spring 2017

www.oimp.ca

Beef Farmers of Ontario 130 Malcolm Road, Guelph ON N1K 1B1 (519) 824-0334 ontariobeef.com makeitontariobeef.com @OntarioBeef @MakeItONBeef BeefFarmersofOntario OntarioBeef series. These brochures highlight and discuss the different issues that many consumers are concerned and interested about.

Ranging from what cattle eat and animal care to greenhouse gases and hormone use, these brochures provide a wealth of knowledge in an easy to understand, positive format. Connecting with the consumer and providing them with the knowledge of how Ontario beef is produced is an important part of the industry and these brochures are a key tool in helping to accomplish this.

Slow Cooker Green Curry Beef

9 hours Prep Time: 10 minutes • Cook Time: the beef, onion, garlic, In a 5-quart slow cooker toss together sauce, brown sugar, green curry paste, rice wine vinegar, fish star anise and coconut milk. curry cook for Set slow cooker setting to low and let the 8 hours 30 minutes. stir in snow peas.

Carefully uncover, remove star anise and Cover and cook for 25 minutes more. d with 3 ½ cups Meanwhile, prepare rice. Bring a pot fille canola oil and pinch of (825 mL) of water to a boil. Stir in rice, k for 15 minutes or until salt. Cover, reduce to a simmer and coo let stand for water is absorbed. Remove from heat and 10 minutes. Fluff with a fork. bowls. If desired, To serve, divide rice and curry between s. garnish with fresh cilantro and almond

www.ontariomeatandpoultry.ca

Makes 6 servings.

INGREDIENTS

stewing beef 1 ½ lb (750 g) boneless cubed Ontario 1 medium onion, sliced 2 garlic cloves, minced y paste 3 tbsp (45 mL) prepared Thai green curr 3 tbsp (45 mL) rice wine vinegar 3 tbsp (45 mL) fish sauce 2 tbsp (30 mL) brown sugar 1 whole star anise 1 ½ cups (375 mL) coconut milk ½ lb (250 g) snow peas 2 cups (500 mL) uncooked basmati rice ½ tsp (2 mL) canola oil salt, to taste (optional), for garnish ¼ cup (50 mL) toasted sliced almonds ional), for garnish 2 tbsp (30 mL) chopped fresh cilantro (opt

BLOCKtalk - Spring 2017

21

Food Safety Oversight in Ontario and Exemptions under the Ontario Meat Regulation Jason McLean, General Manager, Meat Inspection Program, OMAFRA

A

ll businesses handling meat in Ontario are regulated by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), the Canadian Food Inspection Agency (CFIA) or local Public Health Units (PHUs) that are advised by the Ministry of Health and Long-Term Care (MOHLTC). From time to time we get asked the question, what are the differences in roles and responsibilities between OMAFRA, CFIA and PHUs? Roles and Responsibilities Under the Food Safety and Quality Act, 2001, and the Meat Regulation, OMAFRA is responsible for inspecting provincially licensed slaughter and meat processing plants. Products made in provincially inspected meat plants can only be sold and distributed in Ontario. Provincial plants tend to be smaller in comparison to federal plants with some more geared towards servicing local communities (e.g., custom slaughter) and creating specialized markets for their products. The provincial Meat Regulation also allows for emergency slaughter for three categories of animals: injured, unable to transport, and escapees where the animal can be slaughtered on the farm and its carcass

can be transported to a provincially licensed meat plant for further processing.

The CFIA is responsible for the inspection of federally registered slaughter and meat processing plants. Only facilities that are federally registered can export meat to other provinces and countries. These businesses tend to be larger than provincially inspected plants, designed for higher volumes, and have to meet international and inter-provincial trade requirements. The CFIA also has oversight for coordinating the food product recall process that can be triggered following foodborne illness or outbreak, public complaints and/or information provided by OMAFRA or PHUs. On a day-to-day basis, OMAFRA works closely with the CFIA when issues at provincial plants involve both inspection services. OMAFRA will align regulatory requirements with federal requirements, when warranted. For example, changes made in 2014 point provincial plants to CFIA labelling requirements while significantly reducing provincial labelling requirements and removing duplicative requirements.

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 22

BLOCKtalk - Spring 2017

www.themeatdepot.ca

www.oimp.ca

Local PHUs throughout Ontario are responsible for the inspection of retail and food premises businesses under MOHLTC’s Food Premises Regulation. Many of our provincial plants have expanded their business models into retail services that fall under PHU jurisdiction. To reduce confusion, a Memorandum of Understanding (MOU) for inspection is in place between OMAFRA and MOHLTC regarding plants with both processing and retail activities. While OMAFRA’s Meat Inspection Program (MIP) and local PHUs will continue to collaborate and conduct joint visits at provincial plants, this MOU generally outlines that MIP will handle activities in the processing area while PHUs oversee the retail operation.

Exemptions under the Ontario Meat Regulation We are also asked about exemptions to regulatory requirements.

In 2014, OMAFRA changed regulatory requirements to grant exemptions for businesses conducting certain activities. These businesses no longer require a provincial meat plant licence but are subject to oversight by local PHUs. A business does not require a provincial meat plant licence if they meet one of three exemptions under the provincial Meat Regulation.

1. Food Product Exemption A provincial meat plant licence is not required if a business ONLY prepares: • Sandwiches containing meat as an ingredient; • Pizzas containing meat as an ingredient; • Edible oil or fat; • Bouillon; or

CLIPPERS DICERS

• Any other meat product, if the amount of meat contained in it is 25 per cent or less by weight of the product’s total ingredients.

2. Volume Distribution Exemption Businesses may wholesale a small portion of meat products without requiring a provincial meat plant licence. A business is exempt from licensing if the business; • Only performs lower risk activities (defined as Category 1 activities in Meat Regulation); and • Sales to wholesale markets do not exceed the greater of either: - 25 percent of meat products sold in a fiscal year; and - 20,000 kg of meat products sold in a fiscal year.

3. Food Service Exemption Businesses are exempt from meat plant licensing if the majority of the business’ sales are meals or meal portions prepared for immediate consumption either on the premises or elsewhere. This means that a restaurant or caterer would not require a provincial meat plant licence if more than 50 per cent of their business is preparing meals.

If you have questions about the various organizations with oversight over food safety, or for further information about exemptions and licensing requirements to become a provincial meat plant, please visit the OMAFRA website for more information: www.omafra.gov.on.ca/english/food/inspection/ meatinsp/m-i-p-r/meatinspecprogram.htm.

YOUR ONE STOP SHOP FOR BETTER SMARTER SOLUTIONS

SLICERS

SKINNERS AND MEMBRANE MACHINES

MIXERS AND GRINDERS

KEBAB MACHINES

STUFFERS AND PUMPS

COOKING AND CHILLING SYSTEMS

FORMERS AND MEAT BALL SYSTEMS

BATTER AND BREADING SYSTEMS

www.ontariomeatandpoultry.ca

CONTACT US : 1-800-668-6111

BLOCKtalk - Spring 2017

23

TECH TALK

Pathogen Prevention for Intervention Daphne Nuys-Hall, OIMP Technical Director

C

arcass interventions have become increasingly more prevalent to control or reduce pathogen contamination in slaughter operations to improve food safety. Published research has shown several different antimicrobial agents used as a carcass spray intervention to be effective at reducing a variety of bacteria and pathogens. Many antimicrobial agents involve the use of organic acids and/or heat as interventions, with lactic acid, acetic acid, and hot water being the most common antimicrobial interventions.

However, just like the sanitation of food contact surfaces, effective use of carcass interventions is a multi-step process. It is important that good manufacturing practices and effective standard operating procedures are employed throughout slaughter and dressing process to ensure that the carcasses are as clean, both visibly and microbiologically, as possible prior to the application of the intervention. The carcass surface must be cleaned before it can be “sanitized”. There is no substitute for keeping bacteria off the carcass in the first place.

Here are a few key areas to focus efforts in reducing the risk of carcass contamination in beef slaughter operations. This is not a

MAKE ANOTHER COOL MOVE ship with the experts in temperature controlled, time-sensitive food transportation services To canada and the united states Punctual . cool . Flexible . Reliable .

- Truckload -less than truckoad -store door distribution

- cold storage -courier / expedite -dedicated services

1-800-665-cold www.erbgroup.com

fulsome list and each operation should consider its own plant and process and any potential areas of concern.

The slaughter facility should be assessed to ensure that the design, construction, product flow, personnel flow, and overall operation contribute to the production of safe and wholesome products. If at all possible consider separation of ‘hide-on vs. hide-off ’ or ‘clean vs. dirty’ by adding physical barriers, proper design of air flow, and proper flow of the operation and personnel.

Operators should ensure that the facility is equipped with sufficient sanitizing stations, tools, gloves, equipment, etc., to allow the employees to perform their job in a clean and hygienic manner.

Controlling the movement of air from ‘clean’ areas and moving out through ‘dirty’ areas is another important factor in minimizing the contamination of carcasses during slaughter.

Operators should consider the air-flow throughout the plant – coolers, cut floors, kill floor and receiving barns – to ensure that air is not carrying contamination onto exposed product.

Cattle are the primary source of E. coli O157 that infects humans. Contamination of beef carcasses with E. coli O157 occurs during slaughtering and dressing procedures, especially during the de-hiding and evisceration processes. Incoming cattle with visible mud or contamination on the hide may have high levels of E. coli O157:H7. Processors should consider implementing a mud/dust scoring system that will help them to identify problem cattle and allow for adjustment to the slaughter process, such as line speed, to minimize or prevent contamination.

Hygienic hide removal and evisceration techniques are critical to the prevention of direct and indirect contaminations from the hide and ingesta onto the exposed carcasses. Many process steps are involved in the effective and hygienic removal of the hide and viscera.

Initial opening of the exterior of the hide should be on as clean of an area as possible, such as removing visible contamination with air knives, vacuuming the cut line, etc., to reduce contamination. Clean and sanitized equipment should be used to prevent contamination of the carcass surface. The hide removal personnel must follow procedures for hand washing, cleaning of arms and gloves to prevent contamination. The success of proper dressing procedures relies heavily upon the employees conducting the activities with a high level of skill and care. If contamination occurs, it should be removed as soon as possible.

Evisceration procedures must be developed and implemented for proper sanitary dressing, including proper weasand removal and bunging. It is recommended that the bung be bagged to prevent contamination during the evisceration process. If

24

BLOCKtalk - Spring 2017

www.oimp.ca

contamination occurs during the weasand removal or bunging process then the carcass should be identified and handled appropriately to remove the contamination.

The actual removal of the viscera from the carcass is a critical phase of the dressing operation. Care should be taken to avoid cutting or breaking the paunch and intestines. If carcass tissues become contaminated from visceral contents, they should be removed by trimming.

All employees must be properly trained to conduct trimming of visible contamination. Equipment (hooks and knives) should be sanitized between each use to reduce cross-contamination between areas and/or carcasses. All visible fecal contamination should be removed as soon as possible after it occurs to prevent microbial attachment.

The carcass washing procedure is designed to remove incidental contamination (blood specs, bone dust, hair, etc.).

The washing should proceed from the top of the carcass in a downward direction to prevent re-contaminating an area.

Washing should be completed before shrouding, if applicable.

Carcass wash areas, hoses and equipment should be maintained in a clean and sanitary condition.

Training programs should be in place to ensure that employees know, understand, and can fully execute appropriate tasks for their specific position. These tasks include but are not limited to: • Prevention of visible contamination from the hide or viscera to the carcass surface • Sanitizing of hand tools • Washing/sanitizing of equipment • Necessary actions in the event of visible contamination However, no matter how carefully a plant dresses beef carcasses, it is inevitable that bacteria will contaminate the carcass.

Therefore, applying “interventions” to carcasses during and after the dressing procedure to effectively remove or inactivate bacterial contamination and improve meat safety is important.

Such “interventions” include trimming, steam vacuuming, carcass washing; hot water rinses, organic acid rinses and steam pasteurization.

More information on interventions can be found in the article “Applying Microbial Interventions to Carcasses” by Wayne Sprung on page 28 in this issue of BLOCKtalk or attend OIMP’s Regional Meeting on Carcass Interventions, May 9 in Guelph. Please watch your inbox for more information!

Great-tasting Gourmet Poultry & Game Meats

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

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

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

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

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

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

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2017

25

SAFETY FIRST

8 Steps To Help You Implement New Workplace Harassment Requirements

W

orkplace harassment can have debilitating consequences for victims, their co-workers, and the business. That is why, as of September 8, 2016, the Ministry of Labour (MOL) has assigned employers new responsibilities under the Occupational Health and Safety Act (OHSA). These new responsibilities, an extension of existing requirements around workplace violence and harassment, ensure: • workers have clear, confidential and optional steps for reporting harassment, • workers are able to report the harassment to someone who will address the complaint objectively, and • an investigation and appropriate action will take place based on the facts of the situation.

To help workplaces understand the requirements, the MOL has published a code of practice, including a sample harassment policy and program.

To help you implement a policy and program, WSPS recommends the following eight steps: 1. R eview the new requirements and compare them to the violence and harassment policy and program that you should already have in place. If you find gaps, use the code of practice 3.5 ads_Layout 1 2/5/13 5:22 PM Page 2 asxa4.5 guide.

Operate With Ease The adaptability of the PDC700 makes all your operating needs fast and efficient • For all plastic, fibrous, collagen and natural casings • For calibres up to 115 mm in diameter • The separator can be adapted to the product’s calibre range • As table-top model or on a trolley • Fast and fatigue-proof operation • Suitable clip sizes: S 735 / 740 / 744 For more information visit our website www.polyclip.com

1-800-usa-clip (800)872-2547 1000 Tower Road, Mundelein, IL 60060

26

BLOCKtalk - Spring 2017

2. C onsult with your joint health and safety committee or health and safety representative. It’s more than a legal requirement; it’s an opportunity to generate practical ideas on what needs to change and how.

3. I nvolve senior management. Get their buy-in on next steps and then invite them to employee training and awareness sessions. Having senior management introduce the topic with a clear statement that inappropriate behaviour is unacceptable and will not be tolerated sends a message people can’t ignore.

4. T rain supervisors. In their role as enforcers of workplace policies, this may be a new competency for some supervisors understanding the investigation process, and how to protect the rights of the complainant and the alleged harasser.

5. T rain whoever may be conducting a harassment investigation on how to conduct it in an unbiased, impartial way. It needs to be someone who can be impartial, who can just gather the relevant information about the incident and maintain confidentiality. It requires someone who will not disclose, unless it’s necessary to do so, and not override anyone’s right to privacy.

6. I nform all employees about the policy and program. This could be a formal training session, but any training should invite questions and encourage discussion. Post the policy and program details in a conspicuous location where workers are sure to see it.

7. S et up a process to document investigations that ensures privacy for the complainant and the alleged harasser.

8. S chedule a program review at least annually, and certainly after an investigation has been completed, so that you can identify opportunities for continued improvement.

WSPS can help WSPS consultants are on hand to guide and support workplaces through the process - explaining the finer points of the changes, helping you draft a personalized policy and program for your workplace, delivering training and awareness sessions, whatever you require.

WSPS also offers extensive resources on developing violence and harassment programs and conducting investigations, including e-courses, classroom training, and complimentary downloads.

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

www.oimp.ca

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2017

27

Applying Microbial Interventions to Carcasses Wayne Sprung, Technical Specialist, Food Safety Alliance

S

ince the mid to late 1990’s abattoirs in the USA and Canada have been using various chemicals in-plant to assist to reducing the bacterial pathogen load. This was necessary because USDA established the mandatory HACCP rule (the socalled Mega-Reg).

Of course the use of antimicrobial chemicals, especially in poultry plants, had been in place long before that. Chlorine or chlorine compounds were generally used. References to using chlorination dates back to the middle of the 1900’s. Chlorine in the chill water reportedly helped extend the shelf life of chicken carcasses.

Subsequently, research showed that its use also was effective in reducing the numbers of chicken carcasses contaminated with Salmonella. The use of other chemicals with names such as glutaraldehyde was tried with varying success in the 60’s and 70’s but never caught on and most never attained regulatory approval.

Presently, USDA and Health Canada list several approved antimicrobials to treat carcasses and parts. Health Canada has over 20 different approvals where they have written Letters of No Objection, a requirement for use in federally registered plants.

The United States list is somewhat longer. Poultry is most often treated in the chiller and/or so-called finishing chillers as well as on-line or off-line sprays or dips. Generally the treatment is limited to whole carcasses but not necessarily. Sprays are the method of application for red meat carcasses and parts. The official lists are available on the respective websites.

The following is a summary of the most effective and/or most applied antimicrobials: • Chlorine and chlorine compounds: As stated earlier chlorine was the first agent used. The most common source is sodium hypochorite (bleach). Others include calcium hypochorite (usually in tablet form) and gaseous chlorine. The latter one was seldom used because of the dangers involved in handling it.

Hypochlorites were popular because they are readily available and perceived as inexpensive. However, the ability to kill bacteria depends on the ability to disassociate into hypochlorous acid which is the lethal compound. This only happens if the pH of the solution is in the 5 to 7 range. Since the hypochorites are alkaline, it is necessary to acidify as well. Chlorine compounds are also corrosive and they form nasty by-products in the presence of organic matter. Compounds such as chloramines and others may be carcinogenic. Meat treated with chlorine is not approved for export to several countries like Russia and those in the EU. • Tri sodium phosphate (TSP): TSP was one of the earliest agents employed after the USDA regulated HACCP. It was generally applied as a spray at levels in the 10% range. It is only approved for poultry and is not commonly used anymore. The major disadvantages are that it has no residual activity and is a problem in waste water management.

Canada's leading company in night time sanitation and in process pathogen control products.

Best in class pricing.

OIMP Members: 10% off your first order!

(519) 601-4444 | thefsa.ca | abrock@thefsa.ca

• Chlorine dioxide (ClO2): This is listed separately from chlorine since it has different characteristics. It is usually generated onsite in a variety of methods. ClO2 is not as affected by organic compounds as chlorine nor is it pH dependent. It does not form chloramines and the like either. It is much more soluble in water than chlorine and it is more effective so it can be used at lower levels. Precautions are necessary in handling ClO2 since it is in gaseous form. Acidified sodium chorite is another name for one of the methods to generate ClO2. This is sold under the trade name Sanova. The disadvantage of Sanova is the expensive mixing system required.

• Cetylpyridinium chloride (CPC): CPC is sold under the trade name Cecure. It too can only be used in poultry plants. CPC must be rinsed off after the application. There are also waste management issues with its use.

• Peroxyacetic acid (PAA): Peroxyacetic acid (sometimes called peracetic acid) is a compound formed by combining acetic acid with hydrogen peroxide. PAA is formulated mainly in two

28

BLOCKtalk - Spring 2017

www.oimp.ca

different strengths for two different applications. As a surface sanitizer, the peroxide level is high and the PAA level is low but for meat applications it is the reverse. PAA is used as a spray, dip or in water chill tanks or combinations thereof. It is very effective, so much so that although fairly new, in 2010 it was the most popular choice for poultry in the USA, according to a survey by Auburn University. PAA also is the most environmentally friendly choice since it breaks down eventually into carbon dioxide, oxygen and water. It is an excellent choice for poultry and red meat carcasses and parts.

In summary, using antimicrobials to treat carcasses is beneficial in extending the shelf life of meat products and helping to assure food safety because of reduced pathogen loads. Regulations in federally registered plants make the use necessary. For those operations not so constrained by rules, the advantages still exist.

Customers demand safe food and food that does not spoil too quickly.

If you are interested please watch for future articles and emails from OIMP about upcoming carcass wash workshops.

PRODUCERS OF NATURAL TORO BRAND CASINGS AND CUSTOM SPICE BLENDS. WE CARRY A LARGE SELECTION OF ARTIFICIAL CASINGS, NETTING, SPICES AND HERBS.

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

CANADA COMPOUND www.canadacompound.com

905-856-5005

Shrink your impact on the environment WITH our ECO RETRACK BAGS !

Eco Retrack NEW SHRINK BAGS ECO-FRIENDLY PACKAGING 100% Chlorine and PVDC free Suitable for european and asian markets

order your free samples now !

Multilayered barrier shrink bags, suitable for fresh, frozen and cooked meats, cheese, seafood, etc.

Try it out for free to test with your own products.

www.ontariomeatandpoultry.ca

When you pack with us, it stays fresh.

Toll free 1.877.362.2552

EVOH barrier HIGH BARRIER CLARITY and TRANSPARENCY SEALABILITY HIGH PUNCTURE RESISTANCE CFIA - ISO9001 - HACCP Kosher APPROVED

BLOCKtalk - Spring 2017

29

Commercial Building Renovation and Storefront Improvement Funds – Up to $12,500 Erica Harrison, Grant Specialist, AKR Consulting Canada Overview If you are looking to redo your storefront, the Commercial Façade Improvement Grant (CFIG) is a program that will be able to assist with costs. The CFIG is a redirection of municipal taxes paid by property owners and collected by the city. The Grant funds renovations, repairs and redesign of buildings used for commercial or industrial purposes in eligible Business Improvement Areas (BIAs). These renovation projects create many benefits to the businesses undertaking the renovation work, including giving the business a more professional appearance, attracting more customers in the area, showing that the business owner cares about their property, improving the neighbourhood streetscape and providing a more welcoming environment to work, shop and live.

The CFIG stimulates the entire city’s economy as it creates employment for local contractors and trades people and increase purchases from local contract suppliers and hardware stores, all at the same time making our cities cleaner and more desirable to live in and visit.

What types of repairs are eligible for funding?

Expenses covered under the Commercial Façade Improvement Grant vary from city to city and may include: • Brick cleaning facade treatments such as power washing • Exterior painting excluding bricks • Replacement of doors and windows • Replacement and/or repair of cornices, parapets and other architectural features • Replacement and/or repair of awnings or canopies • Repair and/or re-pointing of facade masonry • Installation and improvement of signage • Installation of exterior decorative lighting and upgrading of fixtures • Redesign of storefront • Installation of wheelchair accessibility ramps Who can apply for funding?

Applicants must meet the following requirements to qualify for funding: • be the property owner or a tenant of the property with permission from the property owner to have the renovation work completed • have the property in an eligible Business Improvement Area (BIA) • be up to date with municipal tax payments • have not started the improvement project before the application is approved • have not received the maximum funding in previous years for that property

30

BLOCKtalk - Spring 2017

How is funding disbursed?

The CFIG will pay 50% of eligible improvement costs, based on the contractor estimate submitted with the application. Funding is provided to a maximum of $10,000 for non-corner properties and an additional $2,500 is available for corner properties ($12,500 max). The minimum funding provided by the program is $2,500.

Upon completion of the work, the applicant must submit invoices and proof of payment to be reimbursed 50% of eligible costs.

What if we have already done our renovations?

In most cities the renovation work must be approved before the work commences. Work commenced before approval will render the project ineligible for funding. Also, if renovation work is completed, you will not be able to apply retroactively for funding.

Building renovations and storefront improvement funding applies to new projects.

When should I apply for funding?

Funding is usually made available at the start of the Government fiscal year which is April 1 in Canada.

There is a limited amount of funding available per fiscal year and once the funding is allocated for the year, applications will not be accepted until the next fiscal year. Therefore it is important to apply as soon as possible to qualify for funding.

How do I get more information?

If you are interested in funding, contact your local city counsellor or call the city your business is located in directly for more information. They will be able to assist you with program information, applications and deadlines for application submission.

Erica Harrison B.Sc., M.Phil. is a Grant Specialist with AKR Consulting Canada a Mississauga, ON firm specializing in Government Grants, Subsidies, Tax Credits, Refunds and Rebates since 2003.

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

www.oimp.ca

“Superior case-ready stretch packaging systems begin and end with Reiser and Fabbri.”

(L) Alex Halterman, Plant Engineer (R) Lenny Lombardi, Vice President

“At AVA, we are a major supplier of case ready meats to supermarkets and other retailers throughout the Northeast. We help our customers with just-in-time case ready beef and pork programs.

The advantage we provide is that all of our products look as if they were produced at store-level.

“We achieve that ‘wrapped in-store’ “Fabbri Stretch look using Fabbri Stretch Wrappers Wrappers make a from Reiser. Our high-speed Fabbri superior package machines consistently produce superior that retailers love packages that ‘scream’ fresh. And because it appears when we combine Reiser’s Vemag to be wrapped MMP ground beef portioner and tray in-store.” handling equipment with the Fabbri system, we have a fast and efficient case-ready solution.

“The bottom line is that Reiser is one of our most valuable and trusted partners with nearly 80% of the machines in our plant from them. Reiser equipment is perfectly suited to our mission of producing products that appear to be wrapped in-store. Plus, Reiser service and support is second to none – we feel they are just as committed to our success as we are!”

Lenny Lombardi, Vice President

www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2014

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2017

31

IFPT/Conestoga Offers a New Program Targeted to Food Manufacturing Leaders

I

n the fall of 2016, Conestoga College, through the Craig Richardson Institute of Food Processing Technology (IFPT), launched a new graduate certificate program, Operations Leadership in Food Manufacturing. This is a one-year, full time program designed for students who have completed a degree or a diploma in science or engineering, and who want to be prepared for an advanced supervisory career in the food manufacturing industry. Upon completion, graduates will have learned how to design systems, lead teams of people, and manage projects that drive successful business results across all sectors of food processing. According to the program Chair, Luis Garcia, “this program is offered by the IFPT to support the food and beverage industry by providing highly skilled employees that understand all areas of the business�.

Courses in the program cover Food Safety Management Systems and Traceability, Quality Assurance, Manufacturing Operations, Comprehensive Maintenance, Team Dynamics and Employee Engagement, Performance and Competency Management, Project Management, Supply Chain Functionality, Lean Six Sigma and Continuous Improvement.

These courses give the students practical experience in setting up comprehensive plans for food operations. Students learn and practice the best tools for developing value-added labour pools and effective plans that include waste reduction, efficiency improvements, appropriate quality assessments and measures, and safe work practices. Utilizing continuous improvement tools, from Lean and Six Sigma programs, including Root Cause Failure Analysis, PDCA, Kaizen, Value Stream Mapping, and others,

32

BLOCKtalk - Spring 2017

students become skilled at identifying and applying the best tools to drive results in a food operation.

Once the projects have been identified through the continuous improvement process, students are able to establish formal work teams which use the most effective tools to drive success, including incenting employees to want to participate on teams, making meetings most effective, and developing team charters, action plans, and status reports to senior management. Students practice those leadership skills in the classroom, when working on individual and team projects, and in the pilot plant.

Students in this program gain exposure to most functions of a food processing operation, including Quality, Food Safety, Maintenance, Operations, Procurement, and Planning.

Understanding the functions of each department allows them to look at the overall supply chain to establish best practices and to understand the supplier/customer relationship, both internal and external to the company. They are able to assess the operation using data to identify opportunities for improvement, then to use their communication skills to gain buy-in from employees and other managers. Subsequently they draw upon their leadership skills to get the workforce excited about the change and to coach employees in the various tools, which will drive success.

The graduates of this program learn how important it is to establish suitable measures to determine which opportunities should be addressed first, then to use different measures to examine operations parameters during the change. Ultimately, these leaders use these measures to monitor results ongoing, so that they are sustained.

www.oimp.ca

Many of these skills, some may note, apply to most manufacturing sectors. This program, however, is targeted specifically to food and beverage manufacturing. For anyone who works in the food industry, it is clear that there are obvious differences from other types of manufacturing, such as consumer goods and automotive. In some cases, it is challenging for food companies to recruit and retain talented managers, because many may not have any experience or exposure to the nuances of food processing. The professors and support staff at Conestoga College for this program have more than 100 years of experience in total, working in various roles across numerous functions from several sectors of the food industry in Ontario and across North America.

The instructors share real-life experiences with the students and offer hands-on learning practice to better prepare the graduates to integrate more quickly into leadership roles with hiring companies. Kim Wolf, one of the professors for the curriculum, who has worked in senior leadership roles across several sectors in the food industry, adds, “Many companies had traditionally promoted supervisory roles from within their current workforce.

There is a definite advantage to that, in that the incumbent person knows the products, policies, people, and processes of the company. However, having trained leaders with other experiences outside of the company offers a valuable addition to the leadership team. It allows for a new approach in reviewing current practices, using continuous improvement tools that existing supervisors may not be aware of or have experience with, and working with the current work teams to drive excellence across the organization. There is no doubt in my mind that this

program readies these graduates to have an immediate impact on the food processing companies upon their hire.�

Companies who are seeking world-class leadership in their organizations may contact Luis Garcia at lgarcia@conestogac. on.ca to discuss opportunities.

For more information on the program including admission requirements, visit https://www.conestogac.on.ca/fulltime/ operations-leadership-in-food-manufacturing.

NUTRITION ANALYSIS SERVICE Cost Effective - members receive a 50% discount on services Compliant - meet your regulatory obligations Confidential - guaranteed!

The service includes a nutritional analysis and a camera ready Nutrition Facts label.

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

BLOCKtalk - Spring 2017

33

Advertiser Index Abate Packers www.abatepackers.com

Erb Transport www.erbgroup.com

pg. 24

pg. 8

Food Safety Alliance www.thefsa.ca

pg. 28

BIO www.bioTrack.ca

pg. 10

Handtmann Canada www.handtmann.ca

pg. 35

Canada Compound www.canadacompound.com

pg. 29

Indusite Realty Corporation www.indusite.com

pg. 34

Jarvis Industries Canada Ltd. www.jarviscanada.com

pg. 11

Agri-Food Management www.takeanewapproach.ca

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

pg. 25

pg. 6

Carlisle Technology www.carlisletechnology.com

pg. 19

Meat Depot, The www.themeatdepot.ca

pg. 22

Donnell Insurance Brokers Ltd. www.donnellins.com

pg. 14

Multivac Canada www.ca.multivac.com

pg. 17

Duropac www.duropac.com

pg. 29

Pemberton & Associates www.pemcom.com

pg. 23

Poly-Clip System www.polyclip.com

pg. 26

Quality Engineered Solutions Ltd. www.qes.ca

pg. 27

Reiser www.reiser.com

pg. 31

Rothsay www.rothsay.ca

pg. 13

VC999 www.vc999.com

pg. 2, 36

FOOD PROCESSING PLANTS FOR SALE or FOR LEASE - Mississauga 9100sf CFIA, HACCP - Toronto 7000sf cooler/freezers - Hamilton 110000sf former CFIA - Cambridge 41000sf modern aba�oir

Viscofan www.viscofan.com

pg. 9

David S. Moore, Sr. VP, Broker dmoore@indusite.com 1015 Matheson Blvd. E. #11 Mississauga, Ontario L4W3A4 905-624-3500 ex 124; 905-609-0943

h�p://www.indusite.com/showPage.asp?id=22 34

BLOCKtalk - Spring 2017

www.oimp.ca

Power & Precision

PREMIUM PACKAGE

VC999 Packaging Systems is Proud to Introduce,

The SL600 High-Speed Slicing System.

Several Cuts Above The Rest.

The VC999 SL600 Slicer.

(R)evolutionize Your Production with Nine Highly-Effective Advantages: 1. Warmer Slicing Temperatures - NO crust freezing required!

2. Wider Temperature Window - The SL600 operates effortlessly at a wide temperature window, allowing the product to come first.

3. Precision Product Alignment from Slicing to Packaging - Products are automatically loaded from the rear and sliced in a centered position – independent of their diameter or shape.

4. PUSH & DRAG Cutting - A constant push-and-drag due to the unique blade geometry assures a smooth and consistent slice quality, Every Time.

5. 500 Millimeter-Wide Slicing Throat! - 800 rpm blade speed for a smooth line speed and a high output.

6. Product/Application Change-Overs in Less Than 3 Minutes with No Tools.

Visit VC999: 7. Cat Claw Gripper Design for an Easy 15% Higher Yield.

OIMP Meat Expo • PackEX 8. Off-The-Shelf Parts Policy - NO surprises, just fair pricing: buy your own parts of the shelf.

AAMP • Pack Expo 9. Blade Design - Twice the standing time, stays sharp twice as long, & twice the grinding range.

Process Expo, And More!

Find Out How VC999 Can Help Your Business!

See More at VC999.com Call 877-435-4555 · Sales.Canada@VC999.com