BlockTalk SPRING 2025 - The BUSINESS EXCELLENCE Issue
It is with great pride and gratitude that I step into the role of chair of Meat & Poultry Ontario. I am honoured to follow in the footsteps of our outgoing chair, Kevin Schinkel, whose leadership and dedication have left a lasting impact on our industry. Kevin’s contributions have strengthened MPO and positioned us for future success—his legacy will continue to inspire us. Looking ahead, I am excited to share my vision for the future of MPO, which is grounded in our shared pursuit of business excellence.
VISION
A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry.
MISSION
We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members.
MPO LIFETIME MEMBERS
• Carlos Domingos (2023)
• Richard Halenda (2021)
• Doris Valade (2019)
• Laurie Nicol (2018)
• Joe Abate (2017)
• Brian Quinn (2016)
• Graham Dalziel (2015)
• Tony Facciolo (2011)
Gerhard Metzger Chair
In an ever-evolving industry, our commitment to excellence reflects our dedication to quality, innovation, and sustainability. Together, we are building a legacy defined by high food safety standards, cutting-edge technology, and continuous improvement. Resilience is the foundation of our success. By embracing innovation, maintaining rigorous standards, and adapting to change, we ensure our industry thrives in an increasingly competitive global market. Collaboration is our greatest strength. Through partnerships with government and research initiatives at CMIT, and the efforts of our members, we have built an exceptional platform for success. Moving forward, let’s remain united in our shared values, investing in innovation and empowering our workforce. Together, we will elevate our businesses and continue to strengthen the MPO community. Here’s to a future built on resilience, collaboration, and excellence—a future defined by growth and success.
Embracing Business Excellence in Uncertain Times
Uncertainty has become the norm in today’s business landscape.
Whether it’s economic shifts, threat of tariffs, regulatory changes, or labour shortages, meat processors are constantly adapting to new challenges. But in the face of all this uncertainty, one thing remains within our control—how we run our businesses.
Business excellence isn’t just about growth or profitability; it’s about operational discipline, continuous improvement, and a relentless focus on quality. It’s about creating systems that ensure consistency, investing in our teams, and making decisions that strengthen our businesses for the long haul. In an industry where margins are tight and customer expectations are high, excellence is not an option—it’s a necessity.
At Meat & Poultry Ontario, we see firsthand how those who embrace excellence thrive, even in difficult times. Whether it’s through adopting new technologies, refining food safety practices, or building strong workplace cultures, the most resilient businesses are those that focus on what they can control.
This edition of BlockTalk is dedicated to showcasing excellence in action. You’ll find insights from industry leaders, strategies for improving efficiency, and examples of businesses that are setting the standard. My challenge to you is this: take a moment to assess where you can raise the bar. Because when we control our actions and strive for excellence, the uncertainties of the world have less power over us.
Let’s build stronger businesses— together.
Franco Naccarato, Executive Director
• Pat Johnson (2005)
• Gerry Houtzager (2003)
• Leo Rocheleau (2001)
• Jim Vidoczy (2000)
• Nancy Ackert (1997)
• Dr. Ron Usborne (1996)
• Ron Deeth (1995)
MPO LONG TIME MEMBERS
Thank you to our long time members who have been helping move the industry forward for over 25 years.
Ontario Pork - 1980
Gord’s Abattoir Inc. - 1982
L’Orignal Packing Ltd. - 1986
Walnut Hill Farm - 1986
MMIS / Mondo Inc. - 1986
VG Meats - 1987
Stemmler Meats - 1988
Darling International Canada Inc. - 1988
Schinkels’ Gourmet Meats - 1989
Springer’s Meats Inc. - 1989
Chicken Farmers of Ontario - 1989
Jetnet Norstar Corp. - 1989
Brenner Packers Ltd. - 1991
Norwich Packers Ltd. - 1991
Weston Abattoir Ltd. - 1991
Hay’s Custom Cutting - 1992
Hoffman’s Meats & European Deli - 1992
Newmarket Meat Packers Ltd. - 1992
Handtmann
Canada Ltd. - 1992
Metzger Meat Products - 1993
Schinkel’s Legacy - 1993
Yes Group Inc. - 1993
Malabar Ingredients - 1994
R Denninger’s Ltd. - 1995
Abate Packers Ltd. - 1996
Domingos Meat Packers Ltd. - 1996
Sargent Farms Ltd. - 1996
Townsend
Butchers Inc. - 1996
Conestoga Meat Packers Ltd. - 1997
Pemberton & Associates Inc. - 1998
Mallot Creek (1999)
Julius Meat Packers (1999)
MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS
• Abate Packers Ltd. (2024)
• King Cole Duck (2021)
• Hayter’s Farm, Dashwood (2016)
• Schinkel’s Legacy, Chatham (2014)
• Conestoga Meat Packers, Breslau (2013)
• In Memory of Dave Tiller (2012)
• Halenda’s Fine Foods, Oshawa (2011)
• Springer’s Meats, Hamilton (2010)
• VG Meats, Simcoe (2009)
• Stemmler’s Meat & Cheese, Heidelberg (2008)
• Leo Rocheleau, Maidstone (2007)
ASSOCIATE MEMBER RECOGNITION AWARD (AMRA)
• The Yes Group (2024)
• Pemberton & Associates Inc. (2023)
• Farm Credit Canada (2022)
• Viscofan (2021)
• Multivac Canada Inc., Brampton (2020)
• Reiser Canada, Burlington (2019)
• Nick Van Lankveld, OMAFRA (2024)
• Natasha Barlett, OMAFRA (2022)
• In memoriam to Joe Abate (2024)
• VC999, Saint-Germainde-Grantham (2018)
• Handtmann Canada, Waterloo (2017)
• Malabar Super Spice, Burlington (2016)
• Kelly McAslan, OMAFRA (2022)
Welcome to the Association MPO
Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.
TD Bank
20 Milverton Drive Mississauga, ON L5R3G2
Keith D’Souza keith.dsouza@td.com 905-890-4110 www.td.com
Watershed HR Solutions Inc.
2118 Old Lakeshore Road Burlington, ON L7R 1A3
Steve Mendelssohn smendelssohn@ watershedhrsolutions.com 416-574-3943 www.watershedhrsolutions.ca
Integrated Processing Inc. 5091 Line 10 N RR3 Coldwater, ON L0K 1E0
Dorothy Coghlin processing@ifarmfresh.ca
705-321-8947 www.ifarmfresh.ca
Henderson’s Meats
13200 Mackenzie Road Chesterville, ON K0C 1H0 Eric Patenaude info@hendersonsmeats.ca
613-294-3064 www.hendersonsmeats.ca
Morrison Custom Poultry Processing Ltd.
Seed to Sausage Corporation
12821 Highway 38 Tichborne, ON K0H 2V0
Michael McKenzie mike@seedtosausage.ca 613-279-2455 www.seedtosausage.ca
BLOCKtalk is the official publication of the MPO, distributed to over 250 MPO members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.
ADMINISTRATION BOARD LISTING
EXECUTIVE DIRECTOR
Franco Naccarato franco@MeatPoultryON.ca
TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca
MARKET DEVELOPMENT
SPECIALIST
Derek Boudreau derek@MeatPoultryON.ca
MEMBERSHIP COORDINATOR
Laura Shantz member@MeatPoultryON.ca
EDITOR, BLOCKTALK MAGAZINE
Stacey Newman editor@MeatPoultryON.ca
FOOD SAFETY SYSTEMS
SPECIALIST
Baljit Kheeva foodsafety@meatpoultryon.ca
CHAIR | Gerhard Metzger
Metzger Meats, Hensall
VICE-CHAIR | Doug Alexander
Leadbetter Foods Inc., Orillia
PAST CHAIR | Carol Goriup
Florence Meats, Oakville
SECRETARY/TREASURER | Adam Hayward
Nesbitt’s Meat Market, Lindsay
DIRECTOR | Peter Baarda
J&G Quality Meats, Burlington
DIRECTOR | Dale Schefter Schefter Poultry Processing Ltd., Gorrie
DIRECTOR | Yaser Al Qayem Parkhill Meats, Parkhill
DIRECTOR | Christine BonneauO’Neill
L’Orignal Packing, L’Orignal
DIRECTOR | Shannon Desborough Finest Sausage & Meats, Kitchener
DIRECTOR | Rafal Rusiniak
Handtmann Canada Limited, Waterloo
BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.
ADVERTISING DEADLINES 2025
Spring January 15
Summer April 19
Fall July 19
Winter October 18
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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Dr. Temple Grandin Shares Insights on Animal Welfare and Processing Efficiency
Dr. Temple Grandin, a globally recognized expert in animal behaviour and livestock handling, recently spoke with the Centre for Meat Innovation and Technology (CMIT), hosted by Meat & Poultry Ontario. Her presentation provided key insights on humane handling, facility design, and industry challenges that impact meat processing.
Key Takeaways
Animal
Awareness and Stress Management
Grandin addressed a common question: Do animals know they are going to be slaughtered? Her research suggests that while animals react to immediate stressors, they do not comprehend death. Stress levels in cattle at slaughterhouses are comparable to those recorded during routine vaccinations, depending on the quality of handling. She emphasized that minimizing distractions, providing adequate space, and using non-electrified driving aids significantly reduce stress and improve animal movement.
Facility Improvements for Better Handling
demonstrate appropriate handling techniques, she suggested using a simple tool—an old Amazon box—to differentiate between gentle tapping and excessive force.
Training programs should emphasize low-stress handling methods, including walking animals calmly through pens and avoiding unnecessary use of electric prods.
Grandin highlighted the importance of facility design in improving animal movement. Common issues such as poor lighting, hanging chains, and reflections on floors can cause hesitation and increase stress. Simple solutions like adjusting lighting, covering gaps, and ensuring non-slip flooring can enhance movement efficiency and lower stress levels. Additionally, proper spacing in lairage areas allows animals to lie down comfortably, reducing stress and aggression before processing.
The Impact of Selective Breeding
Grandin raised concerns about the unintended consequences of breeding for larger ribeyes in beef cattle. This practice has led to increased cases of congestive heart failure, particularly in certain genetic lines, with reports in some regions reaching 20–24 per cent of fed steers. She praised Conestoga’s approach to breeding pigs with strong feet and legs, which improves handling and reduces lameness. She urged the industry to prioritize breeding for structural soundness and overall health rather than solely for muscle mass.
Regulatory Clarity and Worker Training
Grandin criticized vague regulatory wording, particularly in the U.S., where phrases like “minimize excitement and discomfort” lack clear definitions. She advocated for measurable guidelines and proper worker training to ensure humane handling. To
Equipment Maintenance for Humane Slaughter
Routine maintenance of stunning equipment is critical to prevent failures that compromise animal welfare. Grandin cited cases where plants neglected captive bolt stunners, leading to ineffective stunning. Common issues include damp cartridges, poor storage, and lack of maintenance. She recommended documented maintenance plans and regular testing of all stunning tools, including backup devices, to ensure efficiency and humane treatment.
The Importance of Objective Auditing
Grandin emphasized that animal welfare audits should be based on measurable outcomes, including:
• Ninety-five per cent success rate for stunning on the first shot
• Electric prod use below 25 per cent
• Vocalization rates under 5 per cent
• Falling incidents under 1 per cent
She warned against excessive reliance on paperwork in audits, advocating for direct observation of animal welfare conditions to prevent declining standards.
For more information on improving animal welfare in meat processing, visit CMIT’s website. cmit.ca
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Recent Developments and Trends in the Production of Fine Emulsions
Creating Emulsions is an Essential Part of Industrial Food Production
By Gregor Bahles, Albert Handtmann Maschinenfabrik GmbH & Co. KG
The production of a stable dispersion with a defined consistency is a fundamental objective for a wide range of products - in the meat industry and beyond. Especially inhomogeneous food matrices benefit from the usage of emulsifiers with high shearing forces. This article focuses on the technological processing of meat-based products, especially sausage meat. Generally, bowl cutters, the combination of cutters and emulsifiers or an automated line system including grinders, mixers and emulsifiers are utilized.
Current emulsion systems, such as high-speed bowl cutters or continuous production lines with emulsifiers, reduce the size of meat pieces, by thoroughly mixing the individual meat components with water and additives. The physicochemical properties of the meat emulsion dictate the production method, which in turn affects both the product and cost-efficiency. The structure of a very finely ground meat product (e.g., Junior-type sausage) consists of a complex dispersion/emulsion system.
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This system is defined as a mixture of two phases that do not naturally combine. One phase, termed the dispersant, forms a medium in which the second phase, called the dispersum, is dispersed. In this context, the dispersant is a water milieu, while the dispersum consists of finely distributed particles of muscle tissue, collagen, and fat droplets. Accordingly, this is neither a pure emulsion (liquid in liquid) nor a pure suspension (solid in liquid), but rather a complex dispersion system combining both variants. The emulsion component can comprise W/O (water in oil) or O/W (oil in water) systems, with the oil-in-water system being the target for meat products. The stability and firmness of the dispersion system are crucial for the character of the final product. This involves not just stability in terms of fat and water binding, but also factors such as colour, texture (mouthfeel!), sliceability, and taste. When meat is chopped, the muscle fibres break down, releasing muscle proteins (STEINHAUSER et al., 1995). Proteins, primarily actin and myosin, form a dispersant—a viscous, three-dimensional structural matrix (PIPEK, 1998). Particles of muscle meat, collagen, and fat are trapped in this network. The system’s stability can be influenced by both the production method and the ingredients. The more the muscle fibre structure is disrupted, the more muscle proteins are released, forming a spatial structure. Thus, the more intensively the mass is cut, the more stable the resulting bond. However, since meat contains fat, excessive cutting (i.e., reducing the fat to excessively small particles) poses a risk. These particles create a large surface area that cannot be stabilized by the medium with dissolved proteins.
Gregor Bahles
Furthermore, temperature must be managed, as the mass can become unstable at temperatures above 20 °C, depending on the product. The degree of cutting significantly impacts the character of the finished product. Current vacuum cutters with sharp blades do not warm the mass as much, and prolonged cutting processes achieve a high degree of emulsification. This results in a bleached mass and a rubbery product texture, negatively affecting taste. In product comparisons with the
Continued on page 14
same formulation but differing degrees of emulsification, those with shorter cutting times were rated as tastier. This is evidently linked to changes in texture and the reduced juiciness of the product due to firmer water binding (KRÁL, 2011).
Fat Emulsification
When producing finely shredded mixtures, the main goal is to emulsify the fat and bind - or immobilize—the added water by activating the muscle proteins (FEINER, 2006). The mechanical energy during shredding destroys the sarcolemma, and cutting aids such as phosphates, citrates, and common salt activate the released proteins. These activated and dissolved proteins immobilize the added water and emulsify the fats by coating their surfaces, forming a three-dimensional structural matrix. Only dissolved proteins have this property, which is why it is crucial to convert as many proteins as possible into their dissolved form. The thickness of the protein layer surrounding the fat particles largely determines the stability of the emulsion. The thicker this layer, the more stable the system. During heat treatment, the proteins denature, trapping the fat particles within the protein matrix. This protein network also prevents the fat particles from bonding with each other. Myofibrillar proteins dissolved in common salt solutions (particularly myosin and actin) have a greater capacity for emulsifying fats than the sarcoplasmic, water-soluble proteins. The parameters that must be considered when creating a stable emulsion are as follows:
• energy for emulsification
• particle size
• fat type
• fat/water ratio
• emulsifier type and quality
• viscosity
• pH value
• salt content
• further ingredients
The first two parameters have already been mentioned. The type of fat used is very important, with backfat (S8) being optimal for preparing meat products. The use of inner tallow is more complicated. In practice, however, other fats are frequently used. Figure 2 provides an overview of the properties of various typical processing fats. The choice of fat influences the selection of the emulsifying agent. Fat can be processed directly or in the form of a pre-emulsion. An emulsifying agent is a substance that has a hydrophilic (water-soluble) component and a hydrophobic or lipophilic (insoluble in water but soluble in fat) component. The balance of these polar and non-polar groups determines the type of emulsion (O/W or W/O) for which the emulsifying agent is suitable. For the oil-in-water system, which forms the basis of meat products, a water-soluble (hydrophilic) emulsifying agent is used (DELANOTE, 2008). Proteins such as milk proteins, animal or plant proteins, possibly mono- and diglycerides of fatty acids (E 472), esters of mono- and diglycerides of fatty
Continued on page 16
GROW WITH US
PRODUCTION OF FINE EMULSIONS
acids with citric acid (E 472c), sugar glycerides (E 474), or combinations of these are most frequently used as emulsifying agents.
Another important parameter is the viscosity of the emulsion. As viscosity increases, so does stability. Proteins from different origins, native and modified starches, gelling agents, thickening agents (such as guar gum E 412, xanthan E 415, LBG E 410, cellulose derivatives), or fibre substances are often used. Phosphates are common additives in meat products, but their complex effects on meat have not been fully studied. In simple terms, added phosphates increase protein solubility by disrupting the actin-myosin complex, but their role is much broader. The correct choice of phosphates can also modify other parameters like pH value or colour stability. To achieve optimal properties under specific conditions, combinations of di-, tri-, and polyphosphates (E450, E 451, and E 452) with different pH values are used. The quantity of phosphates applied also affects the outcome (WANG et al., 2009).
Additional water-binding substances can be used to enhance stability, but these should be added to the cutter at the end of the mixing process, once the maximum water content has been incorporated into the dispersion system of the mixture. Flour was used for this purpose for a long time, but it is less common today due to its gluten content and negative sensory
impact. Nowadays, starch, fibre substances, and possibly hydrocolloids are generally used. Using these is complex and must be approached as such. A well-selected combination can reinforce many ingredients, or vice versa. Some substances help dissolve proteins while simultaneously thickening and possibly emulsifying the medium. The right additives ensure the desired parameters and optimize production costs.
Formulation of the Ground Meat Mixture
The ground meat mixture can either be a single component of the meat product or have a certain proportion of additives mixed in. Generally, there are three different systems for preparing ground meat mixtures:
• Bowl cutters only
• A combination of bowl cutters and emulsifiers
• Mincers, mixers, and emulsifiers
Nowadays, the distinction between using a “cutter” or an “emulsifier” is becoming less relevant, as nearly all non-craft manufacturers employ either an emulsifier for product finishing after mixing and pre-cutting the sausage meat in a bowl cutter, or they process their major products through a production line. When a combination of a cutter and a Handtmann-Inotec emulsifier is used, it’s sufficient to create the basic mixture in
the cutter and then finalize the stuffing in the emulsifier. This approach prevents the solid collagen particles from escaping onto the cutter blades. These particles are not efficiently processed in the cutter, and the blades remain truly sharp for only two to three mixtures. The tougher particles of a more liquid mass tend to evade the blades, making shredding less effective. This issue becomes even more pronounced when processing skin or hide. In an emulsifier, the entire mixture must pass through the cutting assembly, preventing solid components from avoiding the process, while the cutting assembly remains constantly sharp due to its continuous resharpening system. The passage time is brief, and the mixture is not excessively shortened, which can occur with prolonged cutting. A higher degree of fineness in the cutter is only achieved over time.
Emulsifiers have two major advantages. The primary benefit is the marked improvement and reproducibility of product quality. Products maintain a consistent, standardized quality as the machine compensates for any fluctuations in operation. The second advantage is cost-efficiency. The mixing process is significantly faster, and electricity is conserved because the emulsifier requires less power than the bowl cutter. Additionally, a higher yield can be achieved, with an increase in the proportion of released proteins.
In industrialized, automated production using the mincermixer-emulsifier system, the frozen or chilled raw material is first reduced in the mincer, typically using perforation plate sizes between 5 and 15 mm, and then passed to the mixer. In the mixer, fat emulsion and ground hide/skin (usually as skin emulsion) are added, along with additives, ice, and possibly water. All components are mixed until the ice is absorbed and a sticky mass forms. Typically, ice and water account for 20 to 35 per cent of the mixture, while fat comprises around 22 to 30 per cent (FEINER, 2006). Depending on the ingredients and the type of blender used, the mixing time can range from 3 to 30 minutes, with the resulting mass having a target temperature of 2 to 6 °C.
After mixing, the mixture is either passed directly to the emulsifier or buffered for a certain time in a silo pump before reaching the emulsifier. This method is the most cost-effective in terms of production. However, to justify such production lines, a minimum quantity of product must be produced—ideally no less than 5 to 10 tons per day. During homogenization in the emulsifier, the fat component is reduced to particles that are no longer visible, with the mixture typically reaching a temperature of 8 to 15 °C upon exiting, although some products may experience higher temperatures. In sausage production, emulsifiers have become indispensable.
The key question is which system to use. These systems are based on three principles: the classic “butcher’s principle,” where the blade cuts the meat on a plate, or crushes between a stator and rotor, or between stationary and rotating perforated plates. In the former cases, meat fibres are cut, while in the latter, they are ground. Each system has its pros and cons. The advantage of the rotor-stator combination is that it can operate without raw material, but the significant disadvantage is gradual wear, leading to a constant deterioration of product quality over time.
Over the past decades, cutting systems have undergone several development stages and improvements. The stator and rotor system consists of cutting rings with a precisely defined small distance between them. The product moves between the rotating and stationary rings. Initially, these rings were made of tool steel and were single-piece units. In modern machines, knife blades are riveted to allow for easier replacement. There are many blade variants, including those made of sintered hard metals and highalloy steel. Regardless of their design, these blades gradually wear down, requiring the rings to be replaced or ground, which incurs high costs that ultimately impact the end product.
The second stator and rotor variant was introduced to the market as an innovation about 20 years ago, although it is based on a patent that is decades old. This system consists of cutting plates, where one group of plates rotates while the other remains stationary. The plates have apertures through which the product moves and the edges of these apertures achieve the reduction effect against the edges of the apertures in the
opposing cutting plate. Since there is a gap between the cutting plates, this technology is referred to as contact-free cutting. The disadvantage of this system is that the edges of the apertures become blunt over time, eventually failing to cut and requiring regrinding. As a result, product quality gradually deteriorates. The limitations of these two cutting variants become apparent with challenging products, such as hide and skin emulsions and highly viscous masses. Additionally, product infeed must be either vertical, relying on gravity, or facilitated by an active conveying system (e.g., a screw, pump, or vacuum). A significant advantage of this system is that the machine can idle without product, without the cutting tools heating up.
Advancements in Cutting-System Technology
Emulsifiers utilizing cutting plates and knives were first introduced to the market in the 1950s, initially as single-plate shredders, which were later followed by two-plate machines. The design advanced during the 1960s and 1970s. The cutting principle involved two knife heads mounted on a motor shaft that cut against cutting plates firmly mounted in the cutting head. Wear on knives and plates was compensated by moving the entire shaft with its bearing towards the plates, which required a skilled technician to maintain consistent product quality. Over time, issues arose due to metal abrasion in the product. A new technical approach reduced this abrasion by 95 per cent by matching the materials of the knife and hole plate: the knife blades were made significantly lighter than the hole plates, thus concentrating wear on the blades.
Another important advancement was the application of process vacuum, either during the mixing process or in vacuum emulsifiers, which extract air from the hopper. HandtmannInotec vacuum emulsifiers include a metering screw pump, resulting in a firmer product consistency as air is extracted from the mixture. The higher the vacuum level, the firmer the product. The most effective results are obtained with a vacuum level starting at 50 per cent or more. However, with less viscous mixtures at higher vacuum levels, the vacuum initially lifted the mass, held it in suspension, and prevented it from entering the cutting set, even with a feed screw. Therefore, HandtmannInotec vacuum emulsifiers are equipped with a pump positioned between the feed screw and the cutting set, which operates at adjustable speeds, allowing for substantial influence and automatic control over the product’s exit temperature. Ceramic seals are used to maintain the underpressure throughout the emulsifier. This machine type has great practical potential as it can be seamlessly integrated into continuous production lines. Other automated processing lines might feature a combination of vacuum mixers and inline emulsifiers, where mixers discharge into a pump that delivers the product mass to the emulsifiers.
Such machinery is increasingly operated by workers without expert training. Consequently, this ensures continuous product quality and eliminates issues like machine dry runs (due to lack of product or incorrect operation) and burned-out cutting sets. In 1989, shredders with knife blades and perforated plates that
did not require manual adjustment were introduced. Inotec engineers developed a fully automatic system that replaced manual adjustments. After a set operating time (between 180 and 900 seconds, depending on the product), the cutting plates shift by 0.01 mm towards the cutting blade. This adjustment compensates for the wear of the cutting set, maintaining its sharpness and ensuring a consistent product while ruling out operating errors. Modern emulsifiers no longer require manual pre-setting or adjustment, eliminating potential sources of error. Operators of Handtmann-Inotec emulsifiers simply insert the cutting heads and plates and secure the cutting system with a torque wrench. The machine then measures the existing wear on the cutting set and adjusts to the optimal cutting position. Initially, machines had two cutting heads, each with three arms fitted with cutting blades. Soon after, heads with six arms were produced. From 2000 onward, emulsifiers with three cutting heads allowed for even more intensive shredding and greater emulsification. While mixtures were cut 300 times per second with two three-armed heads, they could be cut 900 times per second with three six-armed heads. The next generation, launched in 2002, not only employed three cutting heads but also used closed, externally cooled motors with protection mode IP 56 for the first time. These motors featured heated bearings to prevent condensation. By 2005, developments allowed for the use of four cutting heads. In 2015, Handtmann-Inotec introduced a five-stage cutting system, surpassing most other systems on the market that remained at three-stage cutting.
Some additives react with the micro-abrasion that occurs during reduction, resulting in small, dark spots in the product. This issue arose when cutting sets made of tool steel were used, leading all German manufacturers to eventually switch to corrosion-resistant steel sets. In particular, every spot is noticeable in large-diameter, finely ground sausage products. Manufacturers found that 60 per cent of this fine abrasion originated from the mincer, which is why they have stopped using mincers for these products. Although corrosion-free cutting sets suppress spot formation, manufacturers were reluctant to return to machines that rely on reduction between stator and rotor. While these machines cause less abrasion, they do not guarantee stable product quality. The preferred solution was to replace black metal with stainless steel - or, in some cases, ceramic material. Starting in 2018, hole plates made from specially hardened steel, combined with stainless blades, became the most effective cutting system material at Handtmann-Inotec, known as the original Advanced steel quality.
About the Author
Food chemist Gregor Bahles is responsible for the system groups of mixing and emulsifying technology as a product manager
*Source: Development of
emulsifying technology by Ondrej Kral, Miroslav Domlatil and Josef Kameník; Fleischwirtschaft International 3/2015
ONTARIO SWINE Conference Highlights Industry Growth and Innovation Amid Evolving Market Demands
By Stacey Newman
Ontario’s pork industry is a key part of the province’s agricultural sector, with 1,919 farms marketing over 5.8 million hogs annually. This represents about 30 per cent of Canada’s total pork production and contributes approximately $1.34 billion in Gross Domestic Product (GDP) each year. The GDP figure encompasses not only the market value of hogs but also the broader economic impact from processing, distribution, and related services.
The Ontario Swine Conference is scheduled for March 25-26, 2025, in London, Ont., bringing together producers, researchers, and industry stakeholders for two days of discussions on the latest trends and challenges. This event combines the long-standing London Swine Conference with Ontario Pork’s Annual General Meeting, positioning it as a premier gathering for the sector. The 2025 program will cover topics such as economic outlooks, herd health management, global trade developments, and consumer demand for sustainably produced pork. Organizers aim to provide practical insights and research-backed strategies to help producers adapt in a rapidly changing industry landscape.
A Growing Sector with Evolving Challenges
Ontario continues to lead in Canadian pork production, with a deeply rooted hog farming tradition. Producers are innovating and expanding to meet both domestic and
international demand. Pork exports play a significant role in the industry’s success, with a substantial portion of Ontario’s production destined for global markets. In November 2024, Canada’s pig meat exports were valued at approximately C$372 million, reflecting a 20.7 per cent increase from November 2023, according to the Observatory of Economic Complexity (OEC). This monthly snapshot underscores the robust global demand for Canadian pork.
Despite positive growth indicators, challenges persist. Producers face labour shortages, disease management issues, and rising input costs. Additionally, consumer expectations are reshaping production and marketing practices. Many producers are investing in new technologies and management practices to meet these evolving demands while maintaining profitability.
Focus on Innovation and Collaboration
The 2025 Ontario Swine Conference will highlight recent advancements in technology and herd health management. Sessions will delve into data-driven decision-making tools, precision feeding systems, and enhanced biosecurity protocols aimed at improving efficiency and animal welfare on farms. Presenters will also provide updates on emerging disease prevention strategies and the latest research in herd health monitoring.
“There’s a real focus on providing practical solutions,” said one of the event organizers. “Producers are always looking for ways to improve operations and adapt to market pressures, and the conference is a great opportunity to learn from experts and peers.”
The event will also feature a panel on global trade developments, where experts will discuss the impact of shifting trade policies and geopolitical trends on pork exports. With increasing demand for high-quality pork in international markets, ensuring Ontario’s producers remain competitive globally is a key theme for this year’s discussions.
Engaging the Next Generation
Education and research are central to the conference’s mission. The Emerging Scholars Competition invites undergraduate and graduate students to present their research findings to industry professionals, offering valuable exposure and fostering collaboration between academia and the sector.
The next generation of producers and researchers will shape the future of industry and Ontario Pork has mandated fostering these connections as well as supporting innovation at every level.
Networking and Industry Connections
Beyond the formal program, the Ontario Swine Conference provides exclusive networking opportunities. The opening night Industry Gala is a highlight, allowing attendees to connect in a relaxed setting while enjoying pork-inspired dishes crafted by local chefs.
With a strong foundation and a commitment to innovation, Ontario’s pork industry remains a vital component of the province’s economy. The Ontario Swine Conference offers a timely platform for producers and stakeholders to share knowledge and plan for a future filled with both challenges and opportunities. ontarioswineconference.ca
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Pork Burgers
INSTRUCTIONS
In a large bowl, combine pork, egg, 1/3 cup (75 mL) onion, coriander, curry paste and salt. Shape into 6 burgers.
Place burgers on greased grill, over medium-high heat. Grill, covered, for 5 to 6 minutes per side or until a thermometer inserted sideways into the centre of each burger reads 160°F (71°C).
Meanwhile, in a medium bowl, toss together onions, red pepper and oil. Place in grilling basket; grill, covered, turning occasionally, until tender, about 5 minutes.
Toast naan breads on a grill. Top each naan with red peppers, chutney and burger. Top burger with more chutney, onion and coriander leaves.
NUTRITIONAL
INFORMATION
1 Burger
• Protein: 31 grams
• Carbohydrate: 66 grams
• Fibre: 3 grams
• Fat: 26 grams
• Calories: 630
• Sodium: 1020 mg
INGREDIENTS
• 1-1/2 lb (750 g) lean ground Ontario Pork
• 1 Ontario Egg, lightly beaten
• 1/3 cup (75 mL) minced Ontario Green Onion
• 1/4 cup (50 mL) chopped fresh Ontario Coriander Leaves
• 2 tbsp (25 mL) Indian curry paste
• 1/2 tsp (2 mL) salt
• 6 Ontario Green Onions
• 1 large Ontario Greenhouse or Field Sweet Red Pepper, sliced into strips
• 1 tbsp (15 mL) vegetable oil
• 6 naan breads
• 3/4 cup (175 mL) peach chutney
• 3/4 cup (175 mL) fresh Ontario Coriander Leaves
SAF Drives
Driving Automation Forward: Innovative Solutions for Food Processors
By Stacey Newman
Taking a recent tour of SAF Drives’ New Hamburg facility, surrounded by circuit boards, engineers, and technologists, provided a behind-the-scenes look at leading-edge technology that plays a crucial role in the meat industry—despite seeming unrelated to food at first glance.
SAF Drives, based in New Hamburg, Ontario, specializes in process automation and systems integration, focusing on motion control solutions. Founded in 1976, the company has grown through multiple ownership transitions while maintaining its commitment to customized automation solutions for various industries, including food processing.
What does SAF Drives do?
SAF Drives provides full-service engineering, including:
• System design – Developing the structure and function of an automated system.
• Project management – Coordinating all aspects of an automation project for timely completion.
• Electrical drafting – Creating detailed schematics for automation systems.
• Procurement – Sourcing necessary components and materials.
• Panel building (cUL) – Constructing electrical control panels that meet Canadian safety standards.
• PLC (Programmable Logic Controller) and HMI (HumanMachine Interface) programming – Configuring industrial computers that control automated processes and creating userfriendly digital displays.
• Drive parameterization – Setting up and optimizing motor drives for efficient motion control.
• System integration – Ensuring automation components work seamlessly.
• Installation, start-up, and after-sales support – Setting up, testing, fine-tuning, and maintaining automation systems.
How does this technology support the meat industry?
Derek Klaasen, director of engineering at SAF Drives, highlights the company’s role in modernizing automation systems for meat processors. Many facilities rely on aging equipment that is difficult to upgrade, but SAF Drives specializes in retrofitting existing systems to improve efficiency while minimizing downtime.
Dan Sippel
One of their key services is conducting equipment audits, assessing electrical panels, documenting system components, and identifying critical spare parts. This proactive approach helps processors avoid unexpected failures and strategically plan upgrades.
SAF Drives also helps meat processors meet regulatory and food safety requirements through automated tracking and monitoring systems, ensuring essential operational data is always accessible for compliance audits. As the industry increasingly adopts robotics and AI-driven automation, SAF Drives assists processors in integrating these technologies, tailoring solutions to each facility’s unique needs.
The company helps facilities improve efficiency, reduce labour costs, and enhance food safety by upgrading legacy equipment. Their team works closely with processors to modernize cookhouses, smokehouses, and production lines, ensuring seamless automation integration. They also perform in-depth system audits to prevent downtime and ensure critical spare parts are available.
Beyond automation, SAF Drives brings expertise in food safety and regulatory compliance, implementing solutions aligned with industry standards such as the British Retail Consortium (BRC) and other food safety protocols. Their data tracking systems streamline audits and help processors meet stringent traceability requirements.
SAF Drives partners with companies of all sizes, from small operators to multinational corporations, leveraging deep industry knowledge to develop high-performance automation systems that enhance product yield, quality, and operational efficiency.
Responsive to the Needs of Food Processors
Dan Sippel, senior business development manager at SAF Drives, explains how expertise minimizes risk. The company operates from a single facility with 29 full-time employees and a track record of delivering measurable ROI on both new and legacy systems.
“Almost everything we do has a motor,” says Colin Potts, president of SAF Drives. “Whether it’s an AC motor, DC motor, servo, or robotic application, we bring in-house expertise to develop tailored solutions for our customers.”
Originally known for work in industries like newspaper printing and steel manufacturing, SAF Drives transitioned into food processing when a client sought a high-quality automation solution. The company has since expanded its presence in the food industry, improving efficiency, yield, and quality control for meat and poultry processors.
Beyond automation, the company offers process audits, equipment assessments, and consultation services, evaluating facility systems and recommending upgrades. SAF Drives also connects clients with grant and loan opportunities to support automation projects.
Looking Ahead
As automation transforms the meat and poultry industry, SAF Drives remains at the forefront, integrating robotics and AI-driven solutions to improve efficiency and safety. “We’re embracing the AI revolution,” says Potts. “We recently collaborated with a company in Boston, working with Harvard graduates on AI applications for food processing. It’s a fast-moving space, and we’re excited to be part of it.”
SAF Drives’ best-fit approach and strong supplier relationships allow them to offer high-quality, cost-effective solutions. Their ability to adapt to industry changes while staying committed to customer success has positioned them as a trusted automation partner for meat and poultry processors across North America.
“We help companies optimize their lines, make them more efficient, and ensure equipment isn’t obsolete,” says Sippel. “We assess electrical panels, document everything, and recommend critical upgrades to prevent downtime.”
Retrofitting and Regulatory Expertise
Aging machinery is a growing challenge in the industry, and SAF Drives specializes in retrofitting legacy equipment. “We frequently work with equipment that’s 10, 20, even 50 years old,” says Potts. “Many manufacturers won’t touch it, but we specialize in tackling complex retrofits, extending the life of critical systems.”
One of SAF Drives’ key differentiators is its in-depth understanding of food safety and regulatory requirements. Sippel, who has decades of experience in food processing, has seen regulations evolve significantly. “I started in this industry in the 1980s when you could smoke on the plant floor, and wooden surfaces were everywhere,” he says. “Regulations have changed drastically since then, and we’ve grown with them.”
Today, SAF Drives ensures its automation solutions meet modern food safety and traceability requirements, helping customers pass audits with ease. “For example, in smokehouses, we ensure that all records are electronically stored and easily accessible for auditors,” says Potts.
“At the end of the day, we help companies improve yield, reduce labour costs, and stay compliant with food safety standards,” says Sippel. “That’s what sets us apart.”
For more information on SAF Drives and its automation solutions for the meat and poultry industry, visit safdrives.com.
Parkhill Meats
How a Market Gap Sparked a Halal Meat Revolution
By Stacey Newman
When Yaser Al Qayem immigrated to Canada, he says that he never envisioned a future in the meat processing industry. A trained IT professional with an MBA from Queen’s University, his career path seemed firmly rooted in the corporate world. But a personal struggle—finding consistent, high-quality halal meat for his family—led him to an unexpected journey. Today, as the founder and managing partner of Parkhill Meats, Al Qayem is a leader in Ontario’s halal meat industry, supplying retail, foodservice, and wholesale markets across the province.
From IT to the Meat Industry
Parkhill Meats was founded in 2016 to provide high-quality, ethically sourced, and halal-certified meat to a growing consumer base. What began as a response to a market gap quickly became a thriving business.
“I had some really bad experiences trying to find good halal meat for my family,” Al Qayem recalls. “That’s what planted the seed in my mind. When I came across a study from Alberta’s Ministry of Agriculture discussing the future of halal food in Canada, I knew this was an opportunity.”
With no prior experience in the meat industry, Al Qayem immersed himself in every aspect of the business, from processing and butchering to logistics and distribution. Parkhill Meats started with just three employees; today, it has a team of 22 and serves clients from Toronto to Windsor. The company supplies wholesale distributors, local butchers, major restaurant chains, and individual consumers through its direct-toconsumer e-commerce platform, Premium REM.
Operations and Product Offerings
Parkhill Meats specializes in halal beef, lamb, and veal, sourcing its livestock from trusted Ontario farmers. The company processes nearly 200 lambs and 20 cattle per week, ensuring a consistent supply of fresh, high-quality meat.
“Our focus is on delivering premium halal products that meet the needs of diverse consumers,” Al Qayem explains. “We serve wholesale customers, foodservice businesses, restaurants, and independent butcher shops. Our direct-to-consumer platform allows customers to order high-quality meats conveniently.”
In addition to fresh meat, Parkhill Meats is expanding its valueadded product line, which includes halal sausages, meatballs, and marinated cuts tailored to the tastes of various ethnic communities. The company is also working on traditional recipes that will appeal to consumers looking for authentic, ready-tocook halal options.
Navigating Growth and Industry Challenges
Like many small businesses, Parkhill Meats faced growing pains, particularly with its processing facility, which was originally designed as a local butcher shop. “We were dealing with an old, inefficient space,” Al Qayem explains. “As our business grew, we realized that increasing capacity efficiently and profitably was a major challenge.”
To address this, Parkhill Meats launched a strategic expansion plan in 2019, culminating in the construction of a new 30,000-square-foot federally inspected processing plant. Supported by a government grant, the new facility will significantly enhance production efficiency and ensure the company can meet rising demand.
Despite this progress, the business has encountered industrywide hurdles, including rising commodity costs, labour shortages, and potential U.S. tariffs. Labour in particular has been a pressing issue, especially as new regulations limit access to foreign workers. “Our business relies on the Temporary Foreign Worker Program,” Al Qayem says. “With these changes, we’re uncertain about what the future holds.”
A Strong Commitment to Innovation and Community
Parkhill Meats was founded on and continues to seek innovation and expansion. The company is investing in automation and AI-driven technology to enhance efficiency and productivity. Additionally, it is developing a new line of value-added halal products, such as traditional sausages and meatballs, catering to diverse ethnic communities.
“AI and digitization are key to improving our operations,” Al Qayem notes. “We’re using technology to make data-driven decisions that will help us scale while maintaining quality. We’re also expanding into new halal-certified convenience foods that cater to modern, time-strapped consumers who want authentic products with the assurance of proper sourcing.”
For Al Qayem, being a member of Meat & Poultry Ontario (MPO) is more than just a professional affiliation—it is essential to
navigating the industry. “MPO is more than just an industry association—it’s a support system,” he says. “During COVID, we had an outbreak and had to shut down for a few days. I reached out to some MPO members, and they stepped in to help. I’ll never forget that.”
Beyond emergency support, MPO provides Parkhill Meats with networking opportunities, regulatory guidance, and advocacy for the halal meat sector. “Having a collective voice when dealing with government policy and industry challenges is invaluable,” Al Qayem says. “The organization helps businesses like ours stay competitive and grow.”
Looking Ahead: Building a Sustainable Future
As Parkhill Meats continues to grow, Al Qayem is also thinking about the future. “I’m 57, and I’d like to retire in the next decade. Right now, we’re focused on building a strong, sustainable team that can take this business forward.”
The company has started training a new generation of butchers and processing specialists, ensuring that the skills and expertise required for halal meat processing continue for years to come. “We’re building a system that will allow Parkhill Meats to thrive long after I step away,” he says.
From a personal struggle to a thriving business, Parkhill Meats exemplifies the spirit of entrepreneurship, resilience, and community support. As it embarks on its next chapter, Al Qayem remains committed to delivering high-quality halal meat while embracing innovation and fostering industry collaboration.
Yaser Al Qayem Owner, Partner Parkhill Meats
3900 Elginfield Road
Parkhill, ON N0M 2K0
Phone: 519-293-3000
info@parkhillmeats.ca parkhillmeats.ca
What are the top safety risks affecting your storefront workers?
From Workplace Safety & Prevention Services
Handling products is a significant part of meat and deli workers’ responsibilities during a shift. “They are constantly moving items throughout the store and getting them into the hands of customers. From carrying meat to stocking shelves to slicing salami, these workers are often lifting, reaching, carrying, and performing repetitive movements,” says Melissa Morin, Specialized Consultant with Workplace Safety and Prevention Services (WSPS). “All of which can potentially lead to musculoskeletal disorders (MSDs).”
Musculoskeletal disorders, or MSDs, are injuries to the muscles, nerves, tendons, joints, cartilage, and spinal discs. Symptoms could include pain, tingling, and numbness in the back, neck, wrists, shoulders, and knees. MSD injuries can be caused by a specific incident; however, more often they occur slowly as workers are exposed to hazards repeatedly over time.
identify and address the health and safety risks that can harm workers in the retail grocery sector. MSDs emerged as the number one risk workers face in this sector.
MSDs, slips and trips, lacerations top the list
“MSDs being at the top of the list is not surprising. There are many tasks in butcher shops, retail and grocery stores, or deli that can expose workers to MSDs,” says Melissa. When an MSD is not treated, it can lead to chronic pain and reduced mobility.
“These types of injuries can be very disruptive to a worker’s life, especially when they can no longer do the job they want to do or the activities they enjoy outside of work,” explains Melissa.
Slips and trips were second on the list of top risks in the sector, and lacerations from working with equipment came third.
“These workers are using knives, cleavers, and slicers to process and prepare meat for customers. Lacerations are definitely a risk,” says Melissa. “Training on how to safely use these tools, along with the proper personal protective equipment, is crucial to preventing injuries.”
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Workplace stress leading to mental harm and workplace harassment were fourth and fifth on the list. “Since retail meat and deli workers deal directly with the public, it brings in additional factors that can potentially expose workers to psychosocial risks,” explains Melissa, noting that it is encouraging to see workplace mental health gaining attention. Providing workers with strategies for how to deal with difficult customers can be very effective and can help minimize mental harm to employees.
Take Action Now to Protect Your Workers
With the top risks identified, Melissa offers these recommendations to help you eliminate hazards and reduce the risk of physical and mental injury to your workers.
• Start with a risk assessment. Go through each task and think about the hazards associated with each step. Then, identify what you will do to minimize the risk. Doing this will help you develop a step-by-step procedure for how to complete each safely.
• Get feedback from your workers. “The workers are the experts in the jobs they are doing. Talk to them to find out where they find problems. They may already have a solution in mind for how to make the process better,” says Melissa.
• Provide training. Once you have established safe work procedures, train your workers. Explain the hazards and why it is important to follow the procedure. Observe them working to ensure they understand the procedures and are following them.
• Maintain tools and equipment. To keep everything in good working order, ensure regular maintenance is completed. “Sharp knives and blades require less force, which could minimize the risk of MSDs. Sharp blades also allow for smoother movements, which can reduce the risk of a laceration” says Melissa.
• Use proper personal protective equipment (PPE). Ensure that workers use appropriate PPE, such as cut-resistant gloves and aprons. Train workers on how to inspect PPE before use.
More Information
Check out the toolkit of free resources and solutions at wsps.ca/resource-hub/articles/grocery to help you keep workers safe.
Have health and safety questions? Connect with health and safety experts from Workplace Safety & Prevention Services (wsps.ca/contactus). At WSPS.CA, you will find videos, checklists, handbooks, and other free resources to help you build a strong health and safety program.
CCC Custom Blending Solutions
CANADA COMPOUND
6 Tactics To Manage Commodity Price Fluctuations
By Alan Archibald, Farm Credit Canada
Canadian food and beverage manufacturers face a complex landscape when understanding and navigating commodity prices. Manufacturers can make more informed purchasing decisions and better manage their input costs by grasping the key factors that influence these prices and utilizing available tools.
Commodity input costs vary significantly between different types of food and beverage processors. It’s a function of their products and the required raw materials. For example, smaller dairy processors can spend nearly 60 per cent of their revenues on raw milk, while bakeries can face fluctuations in ingredient prices.
Here are Some Crucial Factors that Influence Agricultural Commodity Prices
Supply and demand dynamics: The fundamental principle of supply and demand remains the most powerful tool for anticipating commodity price trends. Key factors influencing the interplay of supply and demand include industry production levels, global demand, inventory levels and population growth. This FCC video on commodity prices illustrates how supply and demand intersect to determine price levels.
Climate and weather conditions: Extreme weather events like droughts can significantly impact crop yields and livestock production, leading to price fluctuations.
Input costs: Farm input expenses, including fertilizer, fuel and feed, play a substantial role in determining commodity prices. For instance, farm input costs surged 25 per cent between 2019 and 2022, with fertilizer prices increasing by 85 per cent.
Global market conditions: International trade policies, tariffs and global economic trends can influence commodity prices. Given that many agricultural commodities are priced in U.S. dollars, any anticipated weakening of the Canadian dollar against the U.S. dollar will raise commodity input costs for Canadian processors.
Government policies: Supply management systems for certain commodities in Canada regulate prices through production quotas and price negotiations. Supply management reduces price volatility by ensuring the market is neither undersupplied nor oversupplied, leading to more stable, predictable input costs.
Continued on page 38
Consumer preferences: Changing consumer habits and demand for specific products can impact prices. Increased price sensitivity has recently affected consumer choices as consumers look to reduce overall food spending in the face of inflation.
With These Influences in Mind, Here are 6 Tactics Canadian Food and Beverage Manufacturers Can Use to Make Informed Purchasing Decisions
1. Monitor Futures Markets
Monitor the evolution of prices in commodity futures markets. It can be valuable for projecting future price trends. Prices for the delivery of a commodity at some future period reflect what market participants feel the underlying supply and demand situation will be at that time. A declining futures price over time, for example, reflects an improving supply situation relative to demand. This information can help manufacturers plan purchasing strategies and potentially lock in favourable prices.
2. Analyze market reports
Regular review of market reports, such as the annual FCC Food and Beverage Report, can provide insights into industry trends, including sales volume projections and gross margin forecasts by farm sector. For grain and field crop users, the Agricultural Industry Market Information System maintained by Agriculture and Agri-Food Canada provides both history and forecasts for field crops in Canada.
3. Track exchange rates
Keep a close eye on currency fluctuations, particularly the Canadian/U.S. dollar exchange rate, as they affect the prices of imported goods and influence food prices.
4. Stay informed on global events
Monitor geopolitical risks and global events that can impact commodity prices. For example, the Russian/Ukraine conflict has significantly increased trade prices for certain commodities.
5. Diversify suppliers
With an increasingly volatile global environment, manufacturers should try to diversify their supplier base more than ever to give them more options.
6. Implement risk management strategies
Develop strategies to mitigate the impact of price volatility, such as hedging or forward contracts, to secure more stable input costs.
By understanding these key factors and utilizing available tools and information, Canadian food and beverage manufacturers can better anticipate price trends and make more strategic purchasing decisions. This approach can help mitigate the impact of price volatility on operations and potentially improve profit margins in an increasingly challenging economic environment.
RISCO Ground Beef Systems are designed for producing ground meat from various sources such as beef, pork, chicken, and turkey, ensuring uniform portions for further processing.
One of the key features is the ability to portion and deposit the ground meat directly into trays without manual intervention by the operator. Tray loaders automate the loading of trays, reduce manual labor and speed up the production line. Combining these components creates a streamlined ground meat production system that meets quality standards and enhances productivity. RISCO’s commitment to innovation and efficiency makes them a reliable choice for industrial meat processing.
RISCO RS 918 + MMTL
SAMPLE COURSES
The Art & Science of Meat and Poultry Tasting
This class uses theory and practical experience to enlighten and educate on unique flavours, textures and taste profiles in and around the world of meat and poultry.
Sausage Making 101
Participants will be introduced to the process of sausage making, including materials, ingredients and equipment typically utilized in the meat industry.
Processing a Pork Carcass
After completing the course, participants will have produced Primal, Sub-Primal, and Retail cuts from the side of Pork, while practicing safe work procedures and following mandatory food safety requirements.
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SILVER
SControlling Salmonella in Meat Products: Best Practices for Provincially Licensed Meat Plants in Ontario
By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario
almonella is a significant concern in the meat processing industry due to its potential to cause severe foodborne illnesses. In Ontario, provincially licensed meat plants must adhere to stringent regulations and implement effective control measures to ensure the safety of their products. Following are the best practices for controlling Salmonella in meat products, focusing on the requirements and guidelines set by the Ontario Ministry of Agriculture, Food and Agri-Business (OMAFA).
Understanding Salmonella
Salmonella is a type of bacteria commonly found in the intestines of animals and humans. It can contaminate meat during slaughter and processing, leading to foodborne illnesses if consumed. Symptoms of Salmonella infection include diarrhea, fever, and abdominal cramps, which can be severe in vulnerable populations such as young children, the elderly, and those with weakened immune systems.
Microbial Control Interventions
Microbial control interventions are treatments applied to carcasses during and after dressing to remove or inactivate bacterial contamination. These interventions are crucial in reducing the presence of Salmonella and other pathogens in meat products. Commonly used microbial control interventions include:
1. Organic acid rinses: Organic acids such as lactic acid and acetic acid are effective in reducing bacterial contamination on carcasses. These acids can be applied as rinses or sprays during processing.
2. Hot water rinses: Hot water rinses involve spraying carcasses with water at temperatures above 74°C. This method is effective in killing bacteria on the surface of the meat.
3. Steam pasteurization: Steam pasteurization uses hightemperature steam to kill bacteria on carcasses. This method is particularly effective for large cuts of meat.
4. Steam vacuuming: Steam vacuuming combines steam treatment with vacuuming to remove contaminants from the surface of the meat.
5. Dry aging: Dry aging involves storing meat in a controlled environment with low humidity and temperature. This process reduces bacterial contamination and enhances the flavour and tenderness of the meat
Hygiene and Sanitation Practices
Maintaining high standards of hygiene and sanitation is essential in preventing Salmonella contamination in meat plants. Key practices include:
1. Personal hygiene: Employees must follow strict personal hygiene protocols, including regular handwashing, wearing clean uniforms, and using protective gear such as gloves and hairnets.
2. Equipment sanitation: All equipment and surfaces must be thoroughly cleaned and sanitized regularly to prevent bacterial buildup. This includes knives, cutting boards, conveyor belts, and storage areas.
3. Facility cleanliness: The entire facility, including floors, walls, and ceilings, should be kept clean and free from debris. Regular cleaning schedules and inspections help maintain a sanitary environment.
4. Pest control: Effective pest control measures are necessary to prevent contamination from rodents, insects, and other pests. This includes sealing entry points, using traps, and maintaining a clean environment to deter pests.
Process controls
Implementing process controls is critical in ensuring the safety of meat products. These controls include:
1. Hazard Analysis and Critical Control Points (HACCP): HACCP is a systematic approach to identifying and controlling hazards in the food production process. It involves identifying critical control points (CCPs) where contamination can occur and implementing measures to control these hazards.
2. Temperature control: Maintaining proper temperature control during processing, storage, and transportation is essential in preventing bacterial growth. Meat products should be kept at temperatures below 4°C to inhibit the growth of Salmonella.
3. Traceability: Implementing traceability systems allows for the tracking of meat products from the farm to the consumer. This helps in identifying and addressing contamination issues quickly and efficiently.
4. Sampling and testing: Regular sampling and testing of meat products for Salmonella and other pathogens are crucial in ensuring product safety. This includes testing carcasses, equipment, and the processing environment.
Employee training
Proper training of employees is vital in maintaining food safety standards. Training programs should cover:
1. Food safety principles: Employees should be educated on the principles of food safety, including the importance of preventing contamination and the role of personal hygiene.
2. Sanitation procedures: Training on proper cleaning and sanitation procedures ensures that employees understand how to maintain a clean and safe working environment.
3. Microbial control interventions: Employees should be trained on the correct application of microbial control interventions to ensure their effectiveness.
4. HACCP implementation: Training on HACCP principles and procedures helps employees understand their role in identifying and controlling hazards in the production process.
Controlling Salmonella in meat products is a critical aspect of ensuring food safety in provincially licensed meat plants in Ontario. By implementing effective microbial control interventions, maintaining high standards of hygiene and sanitation, and adhering to process controls, meat plants can significantly reduce the risk of Salmonella contamination. Through these measures, Ontario’s meat processing industry can continue to provide safe and high-quality products to consumers.
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New & Refurbished Equipment for the Food Processing Industry
SERVICES:
We service, provide parts and sell equipment for the food processing industry.
SERVICES INCLUDE: Troubleshooting & training
Preventative maintenance
Repairs for electrical, hydraulic and mechanical issues
Record-Keeping and Audit-Readiness in Processing Plants: Meeting Regulatory Standards
By Baljit Kheeva, Food Safety Specialist, Meat & Poultry Ontario
Record-keeping is fundamental to ensure compliance with regulatory standards in food processing plants. Regulatory agencies such as the OMAFA (Ontario Ministry of Food, Agriculture and Agri-Business), CFIA (Canadian Food Inspection Agency) and global bodies like ISO (International Organization for Standardization) and GFSI (Global Food Safety Initiative) require meat processing facilities to maintain comprehensive documentation. This documentation encompasses policies, standard operating procedures (SOPs), hazard analysis, training logs, and corrective actions. Below are the key aspects of record-keeping which would keep the facilities audit ready year around, meeting all the regulatory standards:
1. Compliance with Food Safety Regulations
Meat Processing plants must adhere to provincial or federal regulations. These standards mandate detailed documentation of food safety plans, hazard assessments, monitoring activities, and corrective actions. Records must be maintained to demonstrate compliance during inspections or audits. Failure to do so can result in penalties, plant shutdowns, and legal liability.
PROCESSORLINKS FOR ABATTOIRS
We have been learning from abattoirs how we can better support the processing of your animals.
To get started, just use your phone to visit this QR code and fill in the form. We will reach out from there.
Or visit the ProcessorLinks homepage directly with the url below. processorlinks.ca
2. Traceability
Traceability is a backbone of food safety compliance. Regulatory authorities require processing facilities to maintain records that track raw materials, ingredients and finished products throughout the supply chain. In case of contamination or product recall, these records enable quick identification of affected batches, minimizing health risks and financial losses.
3. Operational Continuity and Risk Management
Record-keeping safeguards operational continuity by ensuring critical information is accessible even during emergencies like natural disasters or staff turnover. Regulatory standards often require contingency plans, and proper documentation ensures these are well-documented and executable. This mitigates risks associated with non-compliance or operational disruptions.
4. Performance Monitoring and Corrective Action
Regulatory compliance involves continuous improvement. By analyzing records such as internal audits, incident reports, and customer complaints, your meat processing plants can identify
We heard from you that:
• You wanted to support your current processes but not replace them (“if it ain’t broke, don’t fix it”).
• There’s a lot of communication and coordination problems with farmers.
• Farmers often show up on processing day with:
• Different size or amount of animals than expected.
• A lack of paperwork.
• A lack of preparation.
• Mismatched expectations between cut styles offered.
• Trust is key to conducting business.
For abattoirs we will be updating ProcessorLinks with the following improvements:
• Access industry news and information pertaining to abattoirs.
• Customizable profile to promote your services.
• Allowing you to dictate your availability for processing on particular days.
• Promote & share last minute availability on your profile.
• Receive booking requests from Farmers online.
• Ability to accept, modify or reject any booking requests received.
• Automatically remind farmers of upcoming dates, schedules and expectations.
• Ability to share images of cut sheets and packaging style to avoid missed expectations with farmers.
trends, evaluate process effectiveness, and implement corrective actions. This is a requirement under standards like HACCP and ISO 22000.
5. Transparency and Accountability Regulatory bodies, customers, and certification organizations expect transparency in plant operations. Well-organized records demonstrate accountability and adherence to food safety and quality standards, reinforcing trust and regulatory compliance.
documents. Cloud-based systems enhance accessibility, scalability, and compliance with data security requirements.
Key Regulatory Tips for Processing Plants
1. Digitize and Secure Records: Cloud-based platforms ensure data security and accessibility while meeting global regulatory requirements for record retention.
2. Conduct Internal Audits: Regular internal inspections help identify and rectify non-compliance before external audits.
Maintaining an Audit-Ready Facility
Audits, whether internal, external, or regulatory, are a standard aspect of meat processing plant operations. To ensure facilities meet regulatory standards, they must always maintain audit readiness:
• Proactive Preparation: Waiting until the last minute to prepare for audits often results in errors, non-compliance, or missing documentation. A year-round audit-ready approach ensures inspections are seamless and stress-free.
• Employee Training: Proper training equips employees to follow SOPs, document processes accurately, and respond confidently during audits. Regulatory standards often mandate training programs and documentation of these sessions.
• Record Organization: Your Business should use standardized formats, version control, and digital tools to manage
WHAT’S
O N
3. Standardize Procedures: Uniform documentation formats simplify compliance and ensure easy retrieval of critical records.
4. Maintain Traceability: Use batch codes and ingredient tracking to enhance traceability, as required by regulatory authorities.
5. Stay Updated on Regulations: Ensure policies and procedures are aligned with the latest updates in food safety regulations.
Comprehensive record-keeping and consistent audit readiness enable meat processing plants to comply with stringent food safety standards. These practices reduce risks, enhance operational efficiency, and build stakeholder confidence. By adhering to regulatory requirements and fostering a proactive compliance culture, meat processing plants can achieve operational excellence and long-term success.
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Advertiser Index
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AKR pg. 22 akrconsulting.com
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Darling (Rothsay) pg. 44 darlingii.ca
David Food Processing Equipment Inc. pg. 46 davidfoodprocessing.com
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