2020 Spring BlockTalk by Meat & Poultry Ontario

Keeping Ontario’s Meat and Poultry Industry Informed

Spring 2020 • Vol. 26, Issue 1

W orld Butcher Challenge

27 Team Canada ALSO INSIDE:

16 Domingos

24 2020 Visions

34 Veal Carcass Weights

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Index BlockTalk - Spring 2020

Vol. 26, Issue 1

FCC is Focused on the Future

Safe Food for Canadians Regulations

Fresh Ontario Lamb

President’s Message .......................................................... 4 Welcome to the Association ............................................. 5 Member Achievements ..................................................... 6 LMIA – Exempt International Recruitment ..................... 8 Energy Efficiency Funding Still Alive and Well in Ontario .......................................................... 10 Tech for Food at IFPT ....................................................... 12 New Intakes: Southwestern/Eastern Ontario Development Fund .......................................................... 14 Domingo’s ......................................................................... 16 Ontario Sheep Farmers ................................................... 18 Rack of Lamb with Mediterranean Tapenade .............. 20 FCC is Focused on the Future ......................................... 22 2020 Visions ...................................................................... 24 World Butcher Challenge ................................................ 27 Supporter Program 2019 ................................................ 28 Safe Food for Canadians Regulations ........................... 30 Veal Carcass Weight Increase now in Effect ................. 34 Workplace Harassment ................................................... 36 Advertiser Index ............................................................... 42 BlockTalk - Spring 2020

f you watch carefully, you will notice the days are getting slightly longer. With that in mind, you know spring can only be a few weeks away! We can’t wait to ramp up production as soon as the warmer weather begins, however, the first few slower months always gives us the opportunity to reflect and plan for the year ahead. We all need to plan.

It is often said, “It’s not what you know but WHO you know”. Industry Day is the perfect day to meet people, make connections and start developing plans. I always walk away from this event armed with new friendships and tons of ideas. Who will be there? Stakeholders like yourself that have a passion for the industry, are interested in making new connections, and learning something new. MPO staff have put a great program together. Do not miss out on this year’s Industry Day scheduled for April 22! Let’s stay connected. Carol Goriup, President

ow is the time for ACTION. It is the only time. Tomorrow is too late, yesterday is just a memory. There is no better time for action than right now. Just over a year ago, I called on the membership to move #ForwardTogether. Now I want to know if you are with us. Being a member and paying dues is one thing, getting involved and being a part of the solution is another. Everyone has a role to play and we need to stand united. This year we will give you more opportunities to stand with us and help us shape the future of our sector. From peer advisory groups, to the Meat Industry Engagement Panel, to lobbying campaigns, there will be plenty of things that we can do to move #ForwardTogether. This April 22, we will come together for Industry Day 20/20 and take a glimpse into what the future will hold for us if we can stand united. What do you NEED for your business to succeed in the next 10 years, and what are you willing to do to help us help you? You can continue doing things on your own, but then you will get what you’ve always got. Or we can start working together, helping each other, and collectively finding better and smarter ways to work. And while many of you compete for business, you are NOT each other’s competition. The competition is much larger, and bigger than any one of your businesses. Even if you are at the top of the food chain here in Ontario, globally, you are still just a blip on the map. There is room to grow for everyone to succeed and together you will all be more likely to achieve success. So, what are you waiting for? Because the time for action is NOW. #ForwardTogether Let’s start the discussion - are you in?

BlockTalk - Spring 2020

Franco Naccarato, Executive Director

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 • Doris Valade (2019) • Laurie Nicol (2018) • Joe Abate (2017) • Brian Quinn (2016) • Graham Dalziel (2015) • Tony Facciolo (2011) • Pat Johnson (2005)

• Gerry Houtzager (2003) • Leo Rocheleau (2001) • Jim Vidoczy (2000) • Nancy Ackert (1997) • Dr. Ron Usborne (1996) • Ron Deeth (1995)

MPO LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years. • Ontario Pork, 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)

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)

ASSOCIATE MEMBER RECOGNITION AWARD (AMRA) RECIPIENTS Reiser Canada, Burlington (2019) VC999, Saint-Germain-deGrantham (2018)

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

www.oimp.ca

MPO

Welcome to the Association

ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry. Apple Meadows Premium Beef Nancy Kingsley 7392 Hwy 89, Mount Forest (519) 806-5972 applemeadowsbeef.com Desormeaux Meats Inc. Brian Vandenberg 1 Queen St, Crysler (613) 987-2148 Donald J. Ross Enterprises Ltd. Claire Ross 8251 Concession 14, Moorefield (519) 570-6322

SYMY Immigration Consultants & Recruitment Marty Baram 11120-82 Ave, Edmonton (866) 263-7969 symyimmigration.com

BLOCKtalk is the official publication of the MPO, distributed to over 2000 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.

PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe

INDUSTRY DEVELOPMENT COORDINATOR Derek Boudreau d.boudreau@MeatPoultryON.ca MEMBERSHIP COORDINATOR Melissa McDougal member@MeatPoultryON.ca

VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington DIRECTOR | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Mike Hutson SYSPRO Canada, Mississauga DIRECTOR | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members. ADVERTISING DEADLINES 2020 Spring February 7 Summer May 8 Fall August 7 Winter November 6

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1342-032_Quarter Page Ad_7x2.38 (plus .indd 1

BOARD LISTING

PRESIDENT | Carol Goriup Florence Meats, Oakville

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca

The Malabar Group Inc. Doris Valade 17 Timberrun Court RR2, Campbellville (905) 659-8473

The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.

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2019-11-05 12:36 PM

BlockTalk - Spring 2020

MEMBER ACHIEVEMENTS

Share the Love 2019 Three very generous MPO members accepted our request for a donation of Ontario meat and poultry as part of our annual Share the Love Christmas Facebook campaign in support of Ontario’s food banks. We reimbursed these members $250 each but they all went above and beyond providing nearly 300lbs of product valued at $1300.

One of our newest members, Miedema’s Meat Market sent 50lbs of ground beef and 26lbs of pork sausage to The Salvation Army, Woodstock.

Steve and Jeff Miedema of Townsend Butchers, Simcoe, were first to step up and donate 60lbs of ground beef and 44lbs of pork blade chops to The Salvation Jeff Miedema, Townsend Butchers, Simcoe Army, Norwich.

Brent Miedema, Miedema’s Meat Market, Embro

And last but not least, Sikorski Sausages, London, generously donated over 100 pounds of sausage, ham and wieners to The Caring Cupboard in St. Thomas. Karen and volunteer, The Caring Cupboard, St. Thomas

We are a family of Angus beef farmers working with a community of local producers striving to connect you to the best quality RWA and Organic products. Contact our Sales Team to learn more about our Ontario beef and lamb programs and how we can better serve you today!

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BlockTalk - Spring 2020

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Serving the Food Processing Industry since 1967

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LMIA-Exempt International Recruitment The Francophone Mobility Program

Meghan Denega, Regulated Canadian Immigration Consultant, SYMY Immigration Consultants and Recruitment

abour shortages in Canada often force employers to seek creative solutions to find the long term, experienced workers they need to run and grow their businesses. The meat and poultry sector is one industry particularly known to experience genuine labour shortages across Canada. To rectify the situation, many employers turn to international recruitment options, such as the Temporary Foreign Worker Program; where recruitment is done through a Labour Market Impact Assessment (LMIA). The LMIA application process to bring a foreign worker to Canada is often regarded as long and cumbersome. This article introduces an LMIA-exempt international recruitment option available to employers located outside of Quebec called the Francophone Mobility Program. The Francophone Mobility Program is a culturally mandated immigration program aimed to increase francophone immigration to Canada and to encourage francophone immigrants to settle outside of the province of Quebec. This is different from the LMIA application, which fills an economic need for immigration; whereby the employer requests permission to hire a foreign national on the grounds they could not find a suitable Canadian citizen or permanent resident to fill that position. Eligibility for the Francophone Mobility Program

are as follows: Job offer requirements: 1) Job offer in a skilled position (NOC 0, A or B) 2) Outside of Quebec 3) Not required to speak French on the job Candidate Requirements: 1) Habitual French speaker 2) Meets the duties of the job being offered Officers may issue an LMIA-exempt work permit that is valid for the duration of the offer of employment or until the expiry of the travel document or biometrics, whichever is earlier. Through the Francophone Mobility Program, job offers can be issued for up to three years. Work permits are employer specific, meaning the foreign national is only authorized to work for you. Because the job offers made are for skilled positions, family members are eligible to come as accompanying dependents. Furthermore, there is a clear path to Permanent Residency for many of the applicants. An excerpt from Immigration Refugee Citizenship Canada explains the cultural benefit of the Program: â&#x20AC;&#x153;Facilitating entry for these workers under the International Mobility Program (IMP) serves to support paragraph 3(1)(b.1) of the Immigration and Refugee Protection Act (IRPA) by encouraging the development of minority official language communities in Canada. Promoting the use of French outside Quebec strengthens and supports the social and cultural fabric of Canadian society, while respecting the federal, bilingual and multicultural character of Canada.â&#x20AC;? Meghan Denega is a Regulated Canadian Immigration Consultant with SYMY Immigration Consultants and Recruitment. Her areas of expertise are: Francophone Mobility, LMIAs, Permanent Residence applications- specifically Express Entry, Provincial Nominee Programs, Family Class Sponsorship, Humanitarian and Compassionate Cases. She is also skilled at helping clients maintain valid temporary status in order to remain in Canada while on the path to becoming a Permanent Resident.

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SYMY Immigration Consultants and Recruitment 780-761-1836 meghan@symyimmigration.com symyimmigration.com

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BlockTalk - Spring 2020

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Your recipe. Our facility. Looking for a Co-Packer in 2020? Stemmlerâ&#x20AC;&#x2122;s is proud to offer flexible, reliable meat co-packing services to companies looking to produce their product more efficiently. Our 17,000 sq. ft. dedicated manufacturing facility in Waterloo, Ontario uses only top-of-the-line, meticulously clean processing equipment imported straight from Germany. Our skilled production staff will process your handcrafted recipes using the same care and attention to detail as you do â&#x20AC;&#x201C; but with far greater efficiency using the most state-of-the-art machinery on the market! To learn more about co-packing and how it works, email info@stemmlermeats.ca or call us at (519) 699-4590.

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BlockTalk - Spring 2020

Energy Efficiency Funding Still Alive and Well in Ontario $1.85 Billion in Funding Bonny Koabel CPA, CGA, AKR Consulting

ince the Doug Ford government was elected in June 2018, we have seen several incentive programs cancelled. Many of the funding programs cancelled were part of the $8 billion Green ON program aimed at helping businesses and consumers reduce Green House Gas emissions (GHG). Green ON funding provided incentives for purchasing electric vehicles, energy efficient windows, furnaces, air conditioners, boilers, and upgrading to more energy efficient equipment and machinery. This has left many businesses asking the question, “Are there any energy efficiency funding programs currently available for my business?”. The answer to this question is yes. While some programs have been cancelled by the Ford government there still are many lucrative energy efficiency funding programs available in the province of Ontario. Provincial Hydro Rebate Program – up to $400 million In 2014, the IESO (Independent Electricity System Operator) which oversees the electricity in Ontario launched $400 million in incentive programs for businesses to become more energy

efficient. IESO funding, while it changes on a year to year basis is currently available through every hydro company in Ontario. Lighting and Air Conditioning – Save up to 70% of Hydro costs Funding includes replacing existing lighting with energy efficient LED bulbs. LED lighting provides the same amount of light using far less wattage. For example, 60-Watt bulbs can be replaced with 13-Watt LED bulbs that provide the same if not more brightness. For food processors replacing existing fluorescent tubes with LED can lead to a savings of up to 70% on their hydro bill. In many cases when companies replace their lighting with LED, they require fewer bulbs for the same about of brightness. The Hydro Rebate program provides a rebate on lighting fixtures, lighting and installation. Rebates are usually in the 25% range. Most companies that apply for rebates see their return on investment in just one year, in addition to savings on hydro bills moving forward. Replacing existing exterior lighting and fixtures with LED lighting can also lead to great hydro cost saving. Exterior bulbs use up to 400 Watts per bulb. These bulbs can be replaced with 133-Watt LED bulbs, providing brighter lighting in most cases at one-third the power consumption. Air Conditioners are also covered under the Hydro Rebate program. If you are looking to replace your existing air conditioning with a new unit of at least 13 SEERS, your company is eligible for a rebate of up to $1,000 per unit. How do I receive funding? In order to receive funding, you will need to apply for funding before you start the retrofit project. The retrofit application will take 6-8 weeks to be processed. Once you receive the approval you have up to December 31, 2020 to complete the retrofit work and submit the invoices and proof of payment to the IESO.

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Climate Action Incentive Fund – $1.45 billion In July 2019, the Federal Government launched the 3-year $1.45 billion Climate Action Fund Incentive (CAFI). Funding will be opening again sometime this year.

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

BlockTalk - Spring 2020

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What types of projects does the CAFI cover? It covers the following retrofits to manufacturing buildings: • Enhancements to building envelope that leads to energy reduction. This includes installing energy efficient windows, doors and skylights, increased insulation, weatherproofing, and glazing. • Installing energy efficient lighting systems. • Installing energy efficient heating, ventilation, and air conditioning (HVAC) equipment, systems and controls. • Water heating retrofits, including high efficiency condensing water heating. • Installing high-efficiency motors and controls. • Installing energy management controls, including building automation systems. • Fuel switching to lower emitting energy sources in existing buildings.

the maximum amount of funding that will be given per project is $250,000. Companies can apply and receive funding more than once. In order to receive funding, a company must wait for approval before starting the project. If a project is started before the Grant application is approved the company will automatically be disqualified from receiving funding. Lastly, as with all Grant programs once you have completed the project and submitted proof of payment to the Government only then will you receive your refund.

The CAFI also covers retrofitting and upgrading of existing equipment. This includes: • Equipment upgrades and retrofits. • Machinery upgrades and retrofits. • Replacing compressors with variable speed compressors.

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

How much funding is available through the CAFI fund? The fund covers up to 25% of project’s total eligible cost. The minimum project cost is $80,000 which would result in a $20,000 incentive. While there is no maximum project cost

How Do I Apply for Funding? To apply for funding go to: https://www.canada.ca/en/ environment-climate-change/services/climate-change/carbonpollution-pricing-proceeds-programming/climate-actionincentive-fund/small-medium-enterprises-project-stream/ applicant-guide.html

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

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Tech For Food at IFPT Effective Cleaning and Sanitation: May 5-7, 2020 Make your Cleaning and Sanitation practices more cost-effective by sending your supervisors or lead-hands to this 3-day applied course. Training will give participants the opportunity to use cleaning and sanitation equipment in IFPT’s food processing pilot plant as well as develop in-depth knowledge of effective Cleaning and Sanitation practices for the food processing industry. Methods of detection and correction will be explored, and participants will learn to create a Master Cleaning Schedule and SSOP’s. For more information contact Luis Garcia at lgarcia@conestogac.on.ca or visit www.ifpt.ca.

conducted in collaboration with more than 30 industry partners. At this one-of-a-kind facility, IFPT is well-equipped with labs for food and packaging testing; a pilot plant with a test kitchen, UHT, retort, and three main production lines i.e., bakery, fresh vegetables, and beverage. IFPT offers expertise and innovation capabilities in several areas such as, new product development, optimization of processes and formulations, development of new/effective packaging systems, food safety and shelf life, and process automation. Please contact Luis Garcia at lgarcia@ conestogac.on.ca for more information.

Tech for Food at IFPT-Conestoga College The applied research program at Conestoga College’s Institute of Food Processing Technology (IFPT) offers food and beverage manufacturers the opportunity to address their technical challenges through research collaborations. Since 2017, IFPT has been awarded many grants for funded research that has been

Institute of Food Processing Technology Conestoga College 850 Fountain Street South Cambridge ON N3H 0A8 (519) 748-5220 x2475 lgarcia@conestogac.on.ca ifpt.ca

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BlockTalk - Spring 2020

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Bernd Mense. Meat Technologist. Burger Guru.

“I’m Bernd Mense and I’m a member of Reiser’s team of ‘Meatheads.’ I work with customers to improve their products. When it comes to burger production, I’ll help you every step of the way. With decades of experience, I’ll show you how to produce a more tender, better-eating and ultimately more marketable burger. Are you ready to make the best homestyle burger possible? Let me show you how.” Watch

Contact

Bernd’s

Bernd at

video

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www.reiserexperts.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2020.01

BlockTalk - Spring 2020

New Intakes: Southwestern/Eastern Ontario Development Fund Myra Bredin, Marketing Coordinator, Mentor Works

ntario is one of the most ideal provinces in Canada to grow small and medium-sized agri-food industry businesses. The diverse and well-established economic landscape enables companies to scale quickly, and government incentives such as the Southwestern Ontario Development Fund (SWODF) and Eastern Ontario Development Fund (EODF) can offset a portion of expenses for strategic growth projects. The Funds were created to support business growth by encouraging investment and workforce expansion. Companies making large-scale investments into facilities, equipment, and talent are well-suited for SWODF/EODF funding and can offset a portion of these project expenses. Both programs provide up to 15% of project expenses to a maximum of $500k-$5M depending on whether businesses are applying for a grant or a loan. To access SWODF/EODF funding, companies must develop a competitive application that includes details around the project’s purpose, budget, timelines, and expected outcomes. The first intake is March 5, 2020 – April 20, 2020, with two more intakes coming up this year.

SWODF/EODF: Capital Investment Funding Spring is a great time for Ontario-based meat processors to revisit their strategic plan and build on it for the year ahead. The Business Stream supports capital investment projects which enable high-growth-potential companies to boost their competitiveness and create new jobs within the province. There are two types of funding support: • Performance-Based Loan: Up to 15% of eligible project expenses to a maximum of $5 million. • Conditional Grant: Up to 15% of eligible project expenses to a maximum of $500,000 for small and rural companies (less than 100 full-time employees (FTEs) in a municipality with less than 100,000 population). - $1,500,000 for strategic projects that are foreign direct investments or from companies competing against other jurisdictions. Ontario Business Funding: Company Eligibility To be a competitive applicant for funding, companies need to: • Have 10 or more FTEs or, if in a rural community, 5 FTEs; • Have been in operation for at least 3 years; • Commit to creating at least 5 new jobs (or a 30% increase in jobs for companies with fewer than 15 employees); • Be located in, or plan to locate in, a community in southwestern or eastern Ontario; and • Have a project budget greater than $500,000 (or $200,000 if in a rural community). Eligibility of Business Regions To qualify for the Southwestern Ontario Development Fund, businesses must operate in one of the following regions:

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BlockTalk - Spring 2020

Brant Bruce Chatham-Kent Dufferin Elgin Essex Grey Haldimand Huron Lambton Middlesex Niagara Norfolk Oxford Perth Simcoe Waterloo Wellington To qualify for the Eastern Ontario Development Fund, businesses must operate in one of the following regions: Frontenac Hastings Lanark Lennox & Addington Northumberland Peterborough Prince Edward Stormont, Dundas & Glengarry

Haliburton Kawartha Lakes Leeds & Grenville Muskoka Ottawa Prescott & Russell Renfrew www.oimp.ca

• Materials – materials for configurations and testing; • Labour – set up/commissioning of new equipment, incremental R&D for a max of two years; • Training and talent costs – employer-provided training (trainer hours are eligible), training infrastructure; and • Permits and fees – building permits. Apply SWODF and EODF have announced four application periods, so business owners should prepare well in advance of funding intakes to make the most of their upcoming strategic growth projects. The first application period has passed; upcoming deadlines include: Eligible Projects The SWODF and EODF provide funding to support businesses’ investment in innovative facilities, equipment, and talent and training. Projects must start a minimum 60 days after submission and can have a duration of three to four years. Capital investment projects well-suited for funding will: • Invest in new operations in eastern or southwestern Ontario; • Invest in operations that improve productivity, innovation, the potential to export goods, and competitiveness; and • Create high-value, sustainable jobs in Ontario. Eligible Costs • Project facilities & infrastructure – project facility modifications; • Equipment and machinery – CNC machines, robots, etc.; • Specialized expertise – third-party engineering services;

Application Period Two: March 5, 2020 - April 20, 2020 Application Period Three: June 5, 2020 - July 20, 2020 Application Period Four: September 3, 2020 - October 19, 2020 Myra Bredin is Marketing Coordinator at Mentor Works Ltd., a business that specializes in the development and execution of strategic government funding plans. Mentor Works has helped thousands of businesses across Canada discover and leverage funding to optimize their growth plans. Mentor Works Ltd. 28 Bett Court, Unit B Guelph ON N1C 0A5 (888) 599-3111 contact@mentorworks.ca mentorworks.ca

(905) 319-2252 | (877) 338-2252 | peterd@donnellins.com BlockTalk - Spring 2020

P U L E S H

A E M “ E NEETD” TH

Protein helps people stay healthy and strong, but it’s one of the hardest items for food banks to acquire. Are you a meat processor who can help? Contact Feed Ontario today!

We can move time-sensitive product and will make all the arrangements on your behalf. Your donation will put healthy food on the tables of the 500,000 adults, children, and seniors who turn to food banks every year. Contact Adelaide at 416-656-4100 or adelaide@feedontario.ca 16

BlockTalk - Spring 2020

www.oimp.ca

Domingos Meat Packers

omingos Meat Packers is a family-owned and -operated business located in Arthur, Ontario. Created by Horacio Domingos back in 1980, DMP, now run by son Carlos and daughter Nancy, has become the largest provincially licensed pork abattoir in Ontario. Horatio acquired the Arthur location when there was an increased demand for BBQ hogs, and they could not accommodate that volume in their Toronto location. At the time, the 1900 sq ft plant produced not only pork but also beef and lamb. After four additions and streamlining of operations, DMP now slaughters and processes over 2000 locally sourced hogs a week, providing the freshest pork to further processors, retailers and butcher shops. Carlos started in the business at 16. “When I wasn’t at school, I was working in the family business, whether boning or in the truck helping the drivers. Once I got my driver’s license, I could start meeting people, like Walter Mueller, Mark Sikorski, Reza Shahbazi (Denninger’s).” Carlos grew the business, selling to the processing sector, expanding distribution across Ontario. Where Carlos oversees sales and operations, Nancy is responsible for the financial and administrative part of the business. Carlos prides himself on their door to door service for their customers, turning down business if they are not able to service to his level of excellence. “Character is important to us – if we take the order, we fill the order. We deal directly with our customer – our staff delivers right into the customer’s cooler. We don’t put it on a transport and that’s it. The driver is the number one representative of our company.” The business is growing and the future looks promising. This spring Domingos will be starting another addition, this time expanding his processing room by 2300 sq feet, adding a 1000 sq foot freezer as well as expanding the distribution area by 7500 sq ft. This is to meet the changing demands of the industry. Customers aren’t ordering combos of primals and sub-primals but are looking for the retail ready cuts in 50 to 60lb boxes. This has changed the dynamics of how the packaging lines and the shipping areas need to function and this expansion will enable them to operate more efficiently.

Finding skilled labour is a challenge for the meat industry and although Domingos has the key skilled people needed in each of the areas they still struggle with this issue. In order to resolve their labour shortage they have had to use some unique solutions. Aptly named the ‘Domingos Uber’, Carlos uses his own vehicle to pick some of his staff in Mount Forest and Arthur every morning. Domingos has also been working with an employment agency for the last two years that has three vans a day bringing in labourers from the GTA. Asked why he is a member of MPO Carlos was quick to answer – “I like the group!”. Carlos was brought to his first event by Mike Wallace of Canada Compound and has been a regular attendee ever since. Carlos told us that the only person he knew at the beginning of the event was Mike and by the end of the evening he had 40 to 50 new industry contacts and ultimately friends. Carlos considers the conference and expo weekends his weekend away, where he is not there to sell but to socialize, shoot the breeze and reconnect face-to-face with those customers he doesn’t have the chance to see the rest of the year. When asked what his favourite part of the job is Carlos didn’t hesitate when he said “Fridays”. He went on to explain that Friday afternoons are his favourite because that’s when he gives his employees their pay cheques. “It means we made it through the week. It means that they can rest easy and enjoy the weekend so that Monday they start again, fresh.” Domingos Meat Packers RR3, Arthur, Ontario, N0G 1A0 1 519 848 5882 info@domingosmeats.com domingosmeats.com BlockTalk - Spring 2020

Fresh Premium Ontario Lamb Always the perfect choice for a quick and healthy dinner!

Byline: Ontario Sheep Farmers

id you know that lamb has the lowest cholesterol of all the red meats? Itâ&#x20AC;&#x2122;s also fresh, lean, tender, mild and easy to cook, as well as an excellent source of protein, iron, and B vitamins. Register your business on the Lamb Locator at lambrecipes. ca, and customers can easily find you! By registering your business for the product locator, it allows you to advertise your business and helps consumers easily find Ontario Lamb close to home.

BlockTalk - Spring 2020

Ontario Sheep Farmers offers complimentary resources to those who sell and promote Ontario Lamb such as stickers, recipe cards, cut charts to help promote the brand. Complete the form on our website at ontariosheep.org/ ontario-lamb-resources to request quantities of these resources for your freezer sales, farmersâ&#x20AC;&#x2122; market booth, butcher shop, or wherever you are promoting and selling Ontario Fresh Premium Lamb. Having Fresh Premium Lamb on a packaged product or on a restaurant menu shows consumers where their product is coming from and shows support for local Ontario sheep farmers!

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Choosing & Preparing Popular Cuts

COOKING METHOD

CUT

GRILLING: A dry heat method using direct heat; grill, broil, or pan-fry using medium-high heat. Cook to desired doneness.

Rib Chop, Loin Chop, Cubes for Kabobs, Rack of Lamb

BRAISING: A combination of dry heat followed by simmering in liquid on stovetop, in oven, or in slow cooker.

Shank, Riblets, Blade Chop, Stewing Lamb Cubes, Sirloin Chop, Arm Chop

Crown Roast, Leg ROASTING, QUICK OVEN ROAST: A dry heat method done Roast, Loin Roast, in the oven. Shoulder Roast, Rack of Lamb (can also be grilled) Doneness Take the guesswork out of cooking by using a thermometer to cook your Ontario lamb to preferred doneness. (Ground meat and meat mixtures should always be cooked to a minimum medium level of doneness, 160°F (71°C) or higher.) • Medium-rare 145°F (63°C) • Medium 160°F (71°C) • Well-done 170°F (77°C)

How to Find Ontario Lamb • Visit your local farmers’ market • Visit your local butcher • Search ‘where to locate’ on ontariosheep.org • Search ‘Find a Butcher’ on oimp.ca • Search on harvestontario.com • Search on ontariofresh.ca For more than 30 years Ontario Sheep Farmers has been an advocate and unified voice for the Ontario’s 3,000 sheep farmers, representing the sheep, lamb and wool industries. The organization (and its predecessors) was established to promote and represent the industry’s interests and began with the formation of the Ontario Sheep Association in the 1970s. Ontario Sheep Farmers 130 Malcolm Road Guelph, ON N1K 1B1 519-836-0043 admin@ontariosheep.org @OntarioSheep @OntarioLamb @OntarioSheep

Source: healthycanadians.gc.ca

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Rack of Lamb with Mediterranean Tapenade This is a fabulous idea for Easter dinner or a quick yet elegant meal. Ask your butcher to remove extra fat and chine the bones (meaning to sever the backbone). Serve with roasted root vegetables. Ingredients 2 tbsp (25 mL) olive oil 1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) finely chopped fresh rosemary or 1 tsp (5 mL) dried 1 clove garlic, minced 2 racks Ontario Lamb (6 to 8 ribs each), trimmed Tapenade 1 tbsp (15 mL) olive oil 1 clove garlic, minced 1/2 cup (125 mL) chopped Ontario Greenhouse Tomatoes 1/4 cup (50 mL) chopped Ontario Roasted Red Peppers 1/4 cup (50 m L) chopped olives 2 tbsp (25 mL) chopped capers Instructions Tapenade In small saucepan, heat oil over medium-high heat; sauté garlic, tomatoes and red peppers until softened, about 5 minutes. Add olives and capers; cook for 3 minutes to blend flavours. (Tapenade can be refrigerated in airtight container for up to 3 days; rewarm to serve.) Lamb In large bowl, combine oil, mustard, rosemary and garlic; rub over meaty parts of lamb. Reserve any remaining oil mixture. In large heavy-bottomed skillet, brown each lamb rack on all sides over high heat, about 1 minute each side. Place in shallow roasting pan; top with any remaining oil mixture. Cover exposed bones with foil to prevent burning. Roast in 450°F (230°C) oven for 20 minutes. Reduce heat to 325°F (160°C); roast for 10 to 15 minutes for medium-rare or until desired doneness. Cut racks into 3 or 4 ribs serving per person. Serve with tapenade.

BlockTalk - Spring 2020

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ASSOCIATE MEMBER PROFILE

FCC is Focused on the Future The Only Lender 100% Invested in Canadian Agriculture and Food Heather Nahatchewitz, Marketing and Communications Director, MPO

t was a pleasure to meet Clinton Buttar, Director Commercial Financing, and Rich Gruener, Regional Marketing Manager, at their Guelph office with Darlene McBain, Industry Relations Manager, joining us via videoconference from the Montreal office. I needed to learn more about this financial institution that I (wrongly) assumed was only about farming and primary producers.

“Often FCC is asked to look at financing something specific, like a piece of equipment or the construction of a new building, but once we complete a full analysis of their entire operation we can often offer more than a single loan solution but rather a holistic approach that brings the right solutions for long term business goals,” Clinton explains. “It’s how FCC does business because we want to be a true partner.”

When FCC says it serves all sectors of agriculture and food across Canada, it really means it. Having just marked its 60th anniversary, FCC has proven itself as a steady partner for hundreds of thousands of customers by being more than a lender. That guiding principle is rooted in the Crown corporation’s mandate to serve the entire ag-food value chain.

By FCC’s own admission, many MPO members are not familiar with them and they would like to change that. Should you be unacquainted, in short, FCC provides business and financial services. Although that is a simplistic explanation (and there are

As it looks to the next decade, FCC sees opportunity in several areas, including meat processing. It is empowering its newly formed Corporate and Commercial team to bring a heightened focus to agribusiness and food customers, including processing, packing and logistics.

BlockTalk - Spring 2020

“FCC, like Meat and Poultry Ontario, is proud to serve the communities where our customers live and work. We value supporting MPO because of the role it plays in maintaining a healthy meat sector which is something we all care about.” -Rich Gruener, Regional Marketing Manager, FCC

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many financial institutions to choose from), FCC is the only one that focuses exclusively on agriculture and food processing. As a specialized lender in agriculture and food, their team has the knowledge and connections to advocate for the industries they serve. “In terms of who we finance, we work with customers at every stage of the life cycle, from small artisanal businesses up to large companies who are exporting globally,” Clinton says. “We want to be not only your lender but also your partner in bringing your business goals to life.” FCC brings added value to both customers and non-customers alike by sharing its expertise through blog posts, webinars, workshops and live events. Topics cover the general economy, economic outlooks, consumer trends, innovation, products and practices. Their goal is to truly help their customers and the entire industry reach their full potential. “The FCC customer experience is important,” Darlene says. “We partner with customers for their short- and long-term goals and grow their business with them. In good times and bad, we take a long-term view. Yes, we provide loans but also believe in growing everyone’s knowledge and building their business management skills.” FCC employs roughly 1,900 employees in about 100 offices across the country in both rural and urban locations. Although an office boardroom is an option, most meetings happen in the customer’s place of business, allowing FCC to be even more flexible and accommodating. A member since 2009, FCC has consistently backed MPO through contributions to the Supporter Program, sponsoring speakers, purchasing advertising, and attending events. And they want to meet you. The next time you see FCC (at Industry Day 2020, for example!) be sure to introduce yourself, help them understand our challenges, and discover how they can help your business thrive in today’s economy.

About FCC Agribusiness and Agri-food FCC is Canada’s leading agriculture and food lender, with a healthy loan portfolio of more than $38 billion. Our employees are dedicated to the future of Canadian agriculture and food. We provide flexible, competitively priced financing, management software, information and knowledge specifically designed for the agriculture and food industries. As a self-sustaining Crown corporation, we provide an appropriate return to our shareholder, and reinvest our profits back into the industries and communities we serve. FCC Agribusiness and Agri-food 835 Southdale Road West London ON N6P 0C6 (519) 652-5224 Richard.Gruener@fcc.ca fcc.ca @FCCagriculture @fccagriculture @fccagriculture Farm Credit Canada

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2020 Visions

Old ways won’t open new doors. Deanna Zenger, Food Processing Skills Canada

ime has come. We have fed Canada for over 100 years and we will feed Canada for another 100 years, but what that looks like will change. It has to. This is not your parent’s business anymore.

The workforce…our industry workforce…YOUR workforce, will make or break your business. For too long we have simply relied on whomever has showed up to work. We have relied on the same job ads, the same application forms, the same job descriptions, the same training and quite frankly, the same values. And we know from Labour Market Information (LMI) surveys that workers are not beating a path to our door. Humans hate change and even worse, uncertainty. Growing forward, human jobs are going to change in ways we don’t yet understand and yet we have to somehow prepare for, in a future more complicated than it’s ever been. And…we won’t have much time to adjust. It’s overwhelming running a business today while planning for tomorrow, when for the first time in history…we are uncertain as to what that looks like. 24

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3 Ways the Workforce Will Change in 2020 1. Professionalizing the Industry Takes Priority

Humans tend to define their success by their education or jobs they have had, rather than the skills they possess. Recognizing and accrediting individuals and roles in our industry elevates us all. The skills and competencies we require are important, recognition is important, and by providing workers with a structured pathway and professional designation, the food industry will attract and retain a solid workforce for the future. MPO is busy putting butchers front in centre with events including the first ever Canadian team in the World Butchers’ Challenge.

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FPSC is busy working with industry to develop the Canadian Certified Meat Cutter designations. Whether you are new to the trade or 60 years young you may take the courses or challenge the exam. Professionalizing the industry requires all of us. You too. You told us you wanted meat cutting to be recognized and we are doing that as a first step. So, we need you to tell us how we are doing and in doing so, the participants will earn their professional designation and certification. IT STARTS HERE… Canadian Certified Industrial Meat Cutter – Level 1 Pilot Registration officially opened on Monday, February 10, 2020. This certification will be free of charge for those participating as pilot organizations and will be open to a limited number of candidates. We would like to give you the opportunity to send two candidates and one evaluator for this pilot. Please get in touch with me at (519) 568-8403 or by email to dzenger@fpscctac.com. This is an amazing way to be involved and recognize those in your workforce that can lend their expertise. 2. People Enablement A more worker centric - less top-down focused approach, enables employees to unleash their potential and progress in their own way. Why is this important? The world has changed. Canada has changed. It is a job seeker world and if you want to attract and

keep your workforce, rethinking how you see and value your employees matters. What YOU see is what YOU get. How do you view or see your workers? •P rofessional growth: accelerating the speed at which managers and individuals learn and grow through employerled learning •C larity and alignment: Managing expectations and keeping everyone aligned on strategy, objectives, and process by using the Learning & Recognition Framework. The LRF provides a ‘level’ approach in gaining skills and competencies and provides employers and workers with a roadmap for their growth. •V alue and impact: building a culture where everyone feels valued and receives recognition. The importance of emotional/social intelligence will emerge as the key to people enablement and workforce stability growing forward. The employee experience or EX is a term you will hear a lot about in 2020 and beyond. By implementing all three of these things, companies can ensure their people feel in control of their work and progression, increasing overall engagement, growth, and productivity. People enablement has a major impact on the employee experience, something that helps companies outperform those with less people-focused practices. Continued on page 26

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Continued from page 25 – 2 020

VISIONS

3. Work Redefined The workday will be defined more and more by the ACTIVITY performed than the hours or location they occur in. Technology will certainly ease the way here. Production is a good example. The act of producing product in a certain volume can occur whether is starts at 6 am or 10 am. Distribution and trucking are moving from hours of operation, to scheduling around order quantity and customer location for runs.

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.

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BlockTalk - Spring 2020

Administration doesn’t have to occur in an office. It can be wherever the computer, tablet or phone is. Need extra production room? Look to your office space. Technology and apps replace journals and spreadsheets freeing up valuable time and human resources. Worker age? Welcome to the multigenerational, multicultural workplace. The new worker will not be pigeon-holed by age or culture or the myths surrounding both. They will be defined as people first, whether they are 16, 26 or 66. Retirement age won’t matter in the years ahead as we live longer and are healthier. Leaders, supervisors and management will need to embrace what we call Moments that Matter. Moments that Matter are not confined within the four walls of the organization. Events in employees’ personal lives, such as the birth of a child or the hospitalization of an aging parent, can have profound implications for an employee’s job performance and productivity. Flexibility, recognition, education…they all matter. Businesses of tomorrow will revolve around humans before products. And that may be the hardest challenge of all. Food Processing Skills Canada (FPSC) 201-3030 Conroy Road Ottawa, ON K1G 6C2 (613) 237-7988 succeedingatwork@fpsc-ctac.com www.fpsc-ctac.com

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

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Team Canada Butchery 2020 Peter Baarda, J & G Quality Meats Ltd.

ust writing the words ”Team Canada” and having my name appear anywhere near them in print would have seemed impossible to me up until a short while ago. No, I didn’t make the Olympic Hockey Team, nor Basketball Team or even Curling although I’m sure they all would be a great experience. I am the captain of Canada’s National Butchery Team. It combines two things that I feel very passionate about, being Canadian and my career, a Butcher. We are experiencing a huge shortage of butchers worldwide but more importantly to me, a shortage in Canada. In 2011, after experiencing a similar crisis, Australia and New Zealand came up with the idea of a competition between the two countries named “Trans-Tasman Test Match”. Great Britain joined in 2013 and it was renamed “Tri-Nations Butchers’ Challenge”. By 2016, other countries had seen the value in this competition to help raise awareness of the Butchery trade and the competition was expanded and once again renamed as “World Butcher’s Challenge”. Each team is comprised of 6 Butchers who have 3 hours and 15 minutes to turn a side each of beef and pork, a whole lamb and 5 chickens into a themed display of value-added products. Meat & Poultry Ontario has been an integral part of Canada’s team. Not only were they the organization that agreed to put our bid forward, but has been the “hub” of information for butchers to apply to be on the team as well as helping to secure sponsors, advisors and mentors. Canada Beef was one of the first to assist in any way possible, monetarily as well as allowing us access to the Canada Beef Center of Excellence located in Calgary, Alberta. Canada Pork and the Canadian Professional Meat Cutters Association have also recently committed their support to Team Canada.

Butcher’s Challenge and that it invokes a rebirth of Butcher Schools across Canada to not only help fill a labour shortage but also allow young butchers to feel the sense of accomplishment that comes from working in the meat industry. If you feel you could help Team Canada achieve their goal In Sacramento 2020 and see the value in supporting this effort please contact Meat & Poultry Ontario or a WBC Team Canada Member.

After the Meat Industry Expo in Niagara Falls Team Canada received support from both Malabar Super Spice and our largest financial supporter to date, Halenda’s Meats. Richard Halenda and I spoke at length of the importance of a competition like World Butcher’s Challenge to raise awareness of the importance of our trade and a skill set not sought after by the youth in the world. Chef Carmelo representing F.Dick Canada and Food Supplies will be supplying all of our knives, steels, display trays and other tools to help us succeed. Chef Works is providing our competition coats, hats and aprons. I take pride in my profession, as I’m sure all of you do. I learned my skills from Ralph, Peter, Brian, Al, Steve and too many other butchers to mention. I feel we don’t ever stop learning and growing in an ever-changing industry. My hope is that this is the first of many competitions for Canada at the World BlockTalk - Spring 2020

SUPPORTER PROGRAM DIAMOND

PLATINUM

GOLD

The casing company

SILVER

BRONZE

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 28 BlockTalk - Spring 2020 d.boudreau@oimp.ca or (519) 635-9281.

www.oimp.ca

Get it right. Go Klever!

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BlockTalk - Spring 2020 29 905-532-0330 | www.goklever.com | info@goklever.com

TECH TALK

Safe Food for Canadians Regulations What are the opportunities for your business? Daphne Nuys-Hall, Technical Director, MPO

anuary 15, 2020 marked the oneyear anniversary of the Safe Food for Canadians Regulations (SFCR) coming into effect. Over the course of last year, Meat & Poultry Ontario has responded to numerous enquiries from members wanting to understand the implications of the regulations on their current business. Although the SFCR is intended for foods traded inter-provincially and exported there are some requirements that also apply to intra-provincially traded food (food traded within a province or territory) such as traceability, labelling and advertising. There also has been significant interest from those wanting to learn more about the potential to expand their markets by becoming federally licensed. At the recent Meat Industry Engagement Panel meeting, the Senior Director of Ontario Operations for the Canadian Food Inspection Agency gave a presentation on the Safe Food for Canadians Regulations and the opportunity for provincially licensed meat plants to become either fully licensed by CFIA, or to be dual-licensed by applying for a federal license for a portion of their business, while maintaining their provincial license for the other part.

For example, a provincial abattoir could apply for a federal license for the slaughter part of their operation while maintaining a provincial license for the cutting and boning operation. Another example given was licensing days of the week as federal. An operator could designate specific days of the week for processing under federal inspection and the other days would remain under provincial inspection. This is an exciting business opportunity for those operators looking to expand their markets outside the province, and/ or meet the requirement of their customers to be federally licensed. However, there are several considerations when applying for a federal license which include: • Segregation of Provincial vs. Federal • Sourcing of Federal Meat for Further Processing • Preventative Food Safety Controls • Written Preventive Control Plan (PCP) • Pre-License Verification Segregation of Provincial vs. Federal Plants with dual licenses must ensure that provincial and federal raw materials are clearly segregated and used only for the intended end products. The consequence of using provincially inspected meat in federal end products could be the illegal shipping of products either inter-provincially or internationally. Sourcing of Federal Meat for Further Processing Federal products can only be produced from animals that have been slaughtered under federal inspection. Therefore, any operator who is seeking federal licensing must ensure that the raw materials are sourced from federally licensed meat plants. Preventive Food Safety Controls Preventive controls help to prevent food safety hazards and reduce the likelihood of contaminated food entering the market (whether they are prepared within or outside of Canada), by addressing hazards and risks in areas such as: • sanitation and pest control • treatments and processes • equipment • maintenance and operation of establishments • unloading, loading and storing food • employee competence • employee hygiene and health • complaints and recalls In addition, there are inherent animal welfare risks to food animals during their handling and slaughter. The preventive control requirements found in Part 4 of the SFCR contain the animal welfare requirements that are based on internationally recognized principles. These preventive controls establish the Continued on page 32

BlockTalk - Spring 2020

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Continued from page 30 â&#x20AC;&#x201C; NAVIGATING

LABELLING REGULATIONS

outcomes for preventing or eliminating avoidable suffering, injury, or death other than by slaughter or humane killing of the food animal. Many of the preventive controls are already in place in provincially licensed meat plants, as they are a regulatory requirement under Ontario Meat Regulation 31/05. For example, Part 4 of the SFCR requires that: 84 (1) An operator must prepare, keep and maintain a document that sets out a recall procedure that enables the effective recall of a food, the name of a contact person who is responsible for the procedure and the name of a contact person who is responsible for conducting recalls. Ontario Meat Regulation 31/05 has the same requirement: 137. (1) The operator of a meat plant shall establish and maintain at the plant a written procedure that, when followed, would ensure the timely and effective recall of any carcass or meat product shipped from the plant. O. Reg. 31/05, s. 137 (1). MPO has developed a table that compares the requirements under provincial regulations versus the Safe Food for Canadians regulations. Please contact us at technical@meatpoultryon.ca or 519-763-4558, to receive a copy.

Written Preventive Control Plan (PCP) A PCP is a written document that demonstrates how risks to food and food animals are identified and controlled. The controls are based on internationally recognized Hazard Analysis Critical Control Point (HACCP) principles. The PCP also includes a description of measures taken related to packaging, labelling, grades and standards of identity. A meat plant operator may use other PCP approaches that have been developed by other food safety authorities, industry associations, international partners, or academia. Always ensure that the information in your PCP is tailored for your business, foods, and market requirements. You are responsible for ensuring that your written PCP meets the requirements of the SFCR. Pre-License Verification The CFIA will use a risk-based approach to inspect new businesses that apply for a licence. A variety of risk factors will be used to prioritize and manage these inspection activities. As well, the CFIA may have to inspect licence holders requesting an export certificate or other export permission, regardless of their risk profile, if it is a requirement of the importing country. Whether you are looking to expand your markets in Ontario, across Canada or even internationally, achieving federal licensing is not as intimidating or complex as previously perceived. Provincially licensed meat plants already have the foundations of the programs required to take your business to the next level.

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Veal Carcass Weight Increase now in Effect Increase Provides Some Flexibility for Producers and Processors if Properly Managed Jennifer Haley, Executive Director, Veal Farmers of Ontario/Canadian Veal Association

ogether, Veal Farmers of Ontario (VFO) and the Canadian Veal Association (CVA) are pleased to announce that a new amendment to the Canadian Beef, Bison and Veal Carcass Grade Requirements is now in effect.

The issue of veal carcass weights - increasing the weights, overweight carcasses, and ungraded beef carcasses - has been something the veal industry has been grappling with for quite some time. All plants approved to process veal in Ontario should have already received an information package from VFO about the changes to the veal carcass weights. With feedback from processors and farmers alike, VFO has raised the issue of increasing the weight limit of a veal carcass many times in the past, however, the regulatory process to make the changes were not in place until recently. For the past several months, the CVA has been working collaboratively with the Canadian Beef Grading Agency (CBGA) to bring these

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amendments to fruition and to help with the industry consultation period. “On behalf of the CVA, I would like to thank the Canadian Beef Grading Agency board and staff for their support of the veal amendment,” stated Bob Wynands, CVA President. “Bringing the needs of the industry and matching that with the grade requirements for veal carcasses has been an important collaboration for the CVA and CBGA,” he added. This amendment now brings the maximum weight limit for a veal carcass from 180 kg to 190 kg and came into effect January 15, 2020. The purpose of the amendment is to provide the Canadian veal industry with the flexibility and opportunity to manage veal carcass weights throughout the supply chain. “The VFO and the CVA lobbied for this amendment because we felt it was important to provide a 10 kg ‘sleeve’ that would give the veal sector some breathing room,” explained Jennifer Haley, VFO and CVA Executive Director. “The sleeve, if managed properly, could reduce the number of overweight carcasses that have no value to the veal sector; reducing the financial losses for both the producer and the processor,” she added.

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Currently, a veal carcass is defined solely by its weight. Managing carcass weights can be a challenge for both veal producers and veal processors alike. Veal carcasses that go over the maximum weight limit are deemed ungraded beef carcasses. Often, this means that both the producer and the processor are forced to sell at a discount and not able to realize the full financial value of what a veal carcass would bring from the market. www.oimp.ca

processors manage risk and will ensure there is some tolerance in the supply chain if the sleeve is properly managed and adhered to,” she added.

Producers and processors are reminded that even with the new amendments in place, there is still an upper weight limit that will be enforced. Carcasses that exceed 190 kg will be labelled as beef and graded, if necessary, accordingly. Veal carcass quality and consistency are important to the success of the veal sector.

The Ontario veal industry has been given another tool to manage the veal carcass weights. It is now up to all of us to work together to use this tool wisely to achieve our shared goal of promoting and selling high quality, consistent veal to our customers.

“It is important for veal producers to still target their maximum shipping weights for 180 kg so that there remains some flexibility within the system to manage the veal carcass weights, so that everyone maximizes the full value of the veal carcass,” cautioned Wynands.

Additional information about the amendment can be found on the CBGA’s website at: http://www.beefgradingagency.ca/#news (English Version)

“At the same time, it is also very important that processors send the appropriate market signals with the purchase of ‘rightweighted’ veal cattle. For this to work, we all need to be on the same page,” he added. “This is great news for the Canadian veal industry, but if everyone just moves all their production up to 190 kg without giving any consideration to the overall impact on the Canadian veal sector, then we will be right back where we started,” stated Haley. “The sleeve is an important tool that can help producers and

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

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BlockTalk - Spring 2020

SAFETY FIRST

Workplace Harassment

Are you ready to investigate a complaint?

“T

here’s no point in hoping a complaint will go away,” warns WSPS consultant Jennifer Threndyle. “Our world has changed, and we can no longer look the other way. We have a legal duty to investigate.” Jennifer cites two indicators that workplaces aren’t resolving harassment issues effectively: • in 2018, Ministry of Labour, Training and Skills Development (MLTSD) inspectors wrote 11,662 orders under Section 32 of the Occupational Health and Safety Act, which deals with violence and sexual harassment • employees are increasingly filing chronic mental stress claims as a result of harassment Employer challenges Participants at conferences routinely ask her, “You have received a sexual harassment complaint, now what? When do I investigate? When do I not investigate?”. “I say, investigate everything. This doesn’t necessarily mean you must conduct a detailed investigation. You may be able to resolve a complaint with a verbal conversation – documented to show you’ve looked into the matter.” Participants also tell Jennifer they struggle with determining what behaviour would be considered harassment. While the Occupational Health and Safety Act gives a definition of harassment, perception also plays a role. “People may laugh at a joke in the workplace, but it may still cross a line and be considered inappropriate. If someone is uncomfortable with someone’s behaviour, or things that are said, that could be considered harassment.” What you need to have in place before responding to a complaint A MLTSD guide, Workplace Violence and Harassment: Understanding the Law, identifies minimum requirements for employers under the Occupational Health and Safety Act, such as posting a violence and harassment policy in a conspicuous place, implementing a program outlining their commitment to minimizing the risk of violence and harassment in the workplace, how to report harassment, how to respond, what the investigation process would look like, and who would conduct an investigation.

Special considerations Jennifer offers several insights, which include: • Provide human rights training as part of your onboarding and do refresher training. Under the Ontario Human Rights Code, employers are required to create and maintain a respectful workplace free of harassment and discrimination. Many employers aren’t aware of this requirement. • When drafting your policy and program, consider all potential sources of harassment, such as customers, clients, employers, supervisors, workers, strangers and domestic partners. • If you receive a contentious claim, such as harassment by a member of the senior leadership team, consider bringing in a third-party investigator. It depends what the complaint is, who’s involved, and what the risk is to the organization. * The Occupational Health and Safety Act defines workplace sexual harassment as: (a) engaging in a course of vexatious comment or conduct against a worker in a workplace because of sex, sexual orientation, gender identity or gender expression, where the course of comment or conduct is known or ought reasonably to be known to be unwelcome, or (b) making a sexual solicitation or advance where the person making the solicitation or advance is in a position to confer, grant or deny a benefit or advancement to the worker and the person knows or ought reasonably to know that the solicitation or advance is unwelcome. This article was prepared by Workplace Safety & Prevention Services (WSPS), helping Ontario businesses improve health and safety for over 100 years. Workplace Safety & Prevention Services 5110 Creekbank Road Mississauga, ON L4W 0A1 (877) 494-9777 customercare@wsps.ca wsps.ca

“The guideline is a great starting point,” says Jennifer. “For instance, it gives you sample policies and procedures to do an investigation and lays out all the steps in an investigation process.” 36

BlockTalk - Spring 2020

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