2016 Summer BLOCKtalk

Keeping Ontario’s Meat and Poultry Industry Informed Summer 2016

Vol. 22, Issue 2

$10.00

T he Whole Pig

20 We are the farmer, this is our pork H

andtmann Canada Ltd 22 It’s about the people

ALSO INSIDE:

Member Achievements Pg. 6

Taste Your Future Pg. 14

The Meating Place 2016 Pg. 26

Perfect Packages, Fast & Easy

PREMIUM PACKAGE

Proud Supplier to Schinkel’s VC999 Packaging Systems is a global leader in the design and manufacture of Vacuum Chamber, Thermoform (roll stock), Tray Sealer, Flow Wrapper, Multihead, Conveying, & Metal Detection Systems.

Visit VC999:

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

The RS420 by VC999 Guaranteed to: • Lower Labor Costs • Increase Production • Produce Quality Packages

• • • • • • •

Customized Machine Design Safe & Simple to Operate.

Low-Cost Maintenance.

Sanitary Design.

Vacuum MAP & Skin Pack Options.

Rigid or Flexible Materials.

Manufactured in North America.

Find Out How VC999 Can Help Your Business!

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

Index BLOCKtalk - Summer 2016

Vol. 22, Issue 2

15 7

Grilled Duck and Peach Salad

Do you have what it takes?

President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Member Achievements..................................................... 6 Funding Programs for Ontario Processors........................ 8 How to Choose the Right Food Traceability System...... 10 6 Ways to Lower Insurance Premiums............................ 12

18

Understanding Scale Connectivity Options

FBO Launches Taste Your Future Campaign.................. 14 Canada-Ontario Job Grant.............................................. 16 Understanding Scale Connectivity Options.................... 18 The Whole Pig: We are the farmer, this is our pork......... 20 Handtmann Canada Ltd: It’s about the people............... 22 The Meating Place 2016: You’re Invited!......................... 26 Effectively Resolving Customer Complaints................... 28 When to “Write it Down”................................................. 30 Being a Modern Regulator.............................................. 32 Low Bacterial Count and Food Oxidation....................... 34 Names in the News......................................................... 36 OIMP Workshops & Webinars......................................... 37 Advertiser Index.............................................................. 38

www.ontariomeatandpoultry.ca

35

Dave Tiller People’s Choice BLOCKtalk - Summer 2016

3

Food Fraud Hurts Everyone

O

IMP, Ontario Culinary Tourism Alliance, BIO, and the Greenbelt Fund, a group of organizations with a vested interest in maintaining and increasing consumer trust and agri-food industry growth, have come together to address the issue of food fraud. So what is food fraud? It is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain.

There exist inconsistencies between food distributors and suppliers in tracking and reporting local food purchases, and difficulties in identifying local foods at the point of purchase, because of the lack of field to fork traceability systems. OIMP’s Board of Directors is concerned with the implication this misrepresentation could have on the growth of our sector.

We have asked OMAFRA to be part of the solution in addressing these issues to enable greater consumer trust in local foods and increase the ability and consistency to track and measure local food purchases. We will be meeting to discuss the issues and to develop a collective framework for next steps.

Cory Van Groningen, President

Food Premise Regulations under Review

O

IMP has always advocated for strong food safety controls with appropriate regulatory oversight regardless of where meat products are made, the amount produced, or where consumed. As most know, OIMP and the membership at large was not supportive of the food service exemption under Ontario Meat Regulation 31/05 for restaurants making high risk products.

The Ministry of Health and Long-Term Care is undertaking a review of Ontario Regulation 562 – Food Premises which applies to such establishments as restaurants, food service, butcher shops, grocery stores, and farmers markets, and OIMP welcomes the opportunity to participate in the process.

In our preliminary comments we noted there is a need for consistent interpretation and application of the food premise regulatory requirements as they apply to all food premises across the province. There is a need for the development, implementation and monitoring of control programs in food service premises conducting high risk activities (i.e. curing, fermenting). This would include control procedures to identify, quantify, eliminate, minimize or control hazards in a production process that are critical to ensuring the production of a safe meat product. We will be seeking member input as more details of proposed changes are available.

Ontario’s meat industry is a significant contributor to Ontario’s economy. The financial impact if we fail to have appropriate regulations/policies to ensure food safety is not one our sector can withstand.

Laurie Nicol, Executive Director 4

BLOCKtalk - Summer 2016

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

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

Business Retail Members - 46

Associate Members - 65

Retail Associate Members - 53

Business Members - 154

Total Members - 323

OIMP LIFETIME MEMBERS • Graham Dalziel (2015)

• Jim Vidoczy (2000)

• Tony Facciolo (2011)

• Nancy Ackert (1997)

• Pat Johnson (2005)

• Dr. Ron Usborne (1996)

• Gerry Houtzager (2003)

• Ron Deeth (1995)

• Leo Rocheleau (2001)

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

• Ontario Pork, Guelph (1980)

• Stemmler Meat & Cheese, Heidelberg (1988)

• Gord’s Abattoir, Leamington (1982)

• Chicken Farmers of Ontario, Burlington (1989)

• L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987)

• Jarvis Industries, Calgary (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham, (1989) • Springer’s Meats, Hamilton (1989)

• Rothsay, Dundas (1988)

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • Schinkel’s Legacy, Chatham (2014)

• Springer’s Meats, Hamilton (2010)

• Conestoga Meat Packers, Breslau (2013)

• VG Meats, Simcoe (2009)

• In Memory of Dave Tiller (2012)

• Stemmler’s Meat & Cheese, Heidelberg (2008)

• Halenda’s Fine Foods, Oshawa (2011)

• Leo Rocheleau, Maidstone (2007)

OIMP Vision

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

OIMP Mission

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

www.oimp.ca

Call for NOMINATIONS! Meat Industry Achievement (MIA) Award

Welcome to the Association

I

Business Members Big Smoke Trading Company Brian Morin 76 Densley Ave, North York (416) 605-7911

Solmaz Food Inc. Mehmet E. Solmaz 16-755 Queensway E, Mississauga (905) 272-1300 solmazfoods.ca

Glutenless Gourmet Inc. Marina Bouslov 11-75 Beaver Creek Rd, Richmond Hill (289) 809-1809 glutenlessgourmet.ca

Uniqpol Inc. Jeanette Koprowska 21 Middleton St, Brantford (519) 756-1044 uniqpol.com

min o N

Do you know an OIMP Business or Retail Associate Member company or individual that deserves recognition for their achievements in the meat and poultry industry? Now is the time to submit your nominations for the Meat Industry Achievement (MIA) award. Self-nominations are also welcome.

OIMP

Retail Associate Members

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

BOARD LISTING

DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

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

DIRECTOR | Kevin Schinkel Schinkel's Legacy, Chatham

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

DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

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

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

MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca PRESIDENT | Cory Van Groningen VG Meats, Simcoe

Associate Members

VICE PRESIDENT | Carol Goriup Florence Meats, Oakville

FairTax Jessica Gunby 101-2265 Upper Middle Rd E, Oakville (905) 822-4474 fairtax.ca

SECRETARY/TREASURER | Christine Hobson Halenda's Fine Foods, Oshawa

www.ontariomeatandpoultry.ca

Award

&

PAST PRESIDENT | Joe Abate Abate Packers, Arthur

Pro-Lab Diagnostics Martin Skulnick 4-20 Mural St, Richmond Hill (905) 731-0300 pro-lab.com

Meat Industry Achievement

Visit www.oimp.ca to download the nomination form or call 519-763-4558 for more information.

ADMINISTRATION

Lake Land Meats Arden Vaughn 1226 St. Paul St W, St Catharines (905) 688-4570 lakelandmeats.com

MIA

All nominations must be submitted to Laurie Nicol, Executive Director, no later than September 30, 2016.

Jo & John Meat Produce & Delicatessen Ltd. Peter Lapinski A-2001 Wharton Way, Mississauga (905) 848-5194

Best Little Pork Shoppe, The Bruce Wettlaufer 2146 Hwy. 7 & 8 Line 34, Shakespeare (519) 625-8194 porkshoppe.com

. e at

en t

Aw y A ar chie d vem

M

M ea tI nd us tr

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

A complete list of OIMP Members can be found in the Members Only area of www.oimp.ca.

IA

Submit your nomination by September 30, 2016

DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener

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

ADVERTISING DEADLINES 2016 Fall August 12 Winter November 11 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for the correctness of the information.

DIRECTOR | Marc Oliver Sargent Farms, Milton

BLOCKtalk - Summer 2016

5

MEMBER ACHIEVEMENTS Pavao’s Opens 4th Store in No Frills Located inside No Frills at 640 Queenstown Rd, Hamilton, it’s the fourth store inside No Frills. “We have a great feeling about the whole concept of this new store. It’s a new look, with a butcher on-site, a very strong produce section and so on. We are also very proud to be chosen by Loblaws to operate as a third party inside their stores and believe that there will be a lot more to come.” Pavao’s also has two stand-alone retail locations, both in Toronto.

Bona Turns 50!

Marini Foods celebrates the 50th anniversary of its ‘Bona’ brand and the original Bona plant in which it operates. The federally-inspected facility at 184 Toryork Drive in Toronto was constructed back in 1966, and remains in operation today, still producing the finest Italian specialty meats.

The Arnone and Rea families have successfully managed the company since merging the operations of ‘Bona Foods’ and ‘Rea Foods’ in 2012. The ‘Bona’, ‘Rea’, and ‘Marini’ brands are advancing the company to new heights.

Halenda’s new Bowmanville store

Halenda’s is proud to announce the opening of their seventh retail location, and Whitby franchise owners John and Matt Allen are excited to be opening their second store in their hometown of Bowmanville. “The Allen’s have been a part of Halenda’s for so long they are family!” says Richard Halenda, president.

Halenda’s also has three locations in Oshawa, one each in Whitby and Mississauga, and a stand at the St Jacob’s market.

OIMP Members win Top Food Safety Awards NSF-GFTC’s Food Safety Recognition Awards program was established to recognize Canadian food and beverage companies, and individuals, who are helping to advance food safety and quality. The submissions were diverse, country-wide and represented various areas within the food industry. To select the winners in each of the three categories, NSF-GFTC assembled a diverse group of food Left to right: Brenda Mizzan, and beverage industry Doris Valade, Vaishali Joshi leaders.

Malabar Super Spice, Burlington, won the Food Safety Excellence Award and Abell Pest Control, the Allied Trades Food Safety Award.

6

BLOCKtalk - Summer 2016

Schinkel’s Legacy Now Federal Schinkel’s Legacy has achieved a major milestone.

Their facility has been federally approved and will be federallyinspected, providing even more opportunities for growth.

“We never could have made it to this point without our loyal customers and amazing staff. We would like to thank everyone for making this day a possibility,” says Tim Schinkel, president.

“We appreciate the support that we have received from OIMP, our suppliers, and many others involved in the industry.”

Schinkel’s Legacy is also excited to be featured in Canadian Packaging magazine. Check out page 19 of the April issue for more information about their growing family business and photos of their new roll-stock machine.

Nicholyn Farms wins Outstanding Farm Market Nicholyn Farms, located in Phelpston, has received an award for being an Outstanding Farm Market by the Ontario Farm Fresh Marketing Association.

The farm is run by Nicholas and Lynda Van Casteren and has been in operation for 34 years, employing 19 people. Lynda Van Casteren says it is wonderful to be recognized by their peers as stepping up and making a difference in the industry and with their customers.

The farm is 130 acres and produces pork, beef, chicken and lamb without antibiotics or growth hormones. Produce and other crops are grown on the farm as well. The 3,000 square foot market building offers what’s grown and raised on site, but also offerings from 75 other producers.

www.oimp.ca

OIMP Members are Good Eggs With only two weeks for voting, this year’s Easter Facebook campaign (Be a Good Egg), benefiting Ontario food banks saw a whopping 10,743 votes and reached 65,565 people. The top three food banks were Georgetown Bread Basket, Thunder Bay Regional Food Distribution Association, and Cambridge SelfHelp Food Bank.

A big thank you to Agram Meats for providing a store credit for Georgetown Bread Basket to pick up some much needed fresh chicken.

Bay Meats delivered 100lbs of ground beef and 40lbs of bone-in ham to the Thunder Bay RFDA - a retail value of approximately $450!

Brady’s Meats, Waterloo, not only met our minimum ask of $200 but surpassed it, delivering 450lbs of meat and potatoes with a retail value of $1,100 to the Cambridge food bank. A ceremony was held where Cambridge Self-Help gifted their donation to the Trinity Soup Kitchen. The story was covered by CTV Kitchener.

blade WINGS CHOP PORK ribs BONE meat knife steak BEEF VEAL diced ROAST leg BBQ CUT HOCK eye of round FILLET TURKEY drum LAMB MARKET BRISKET rack FLANK FRESH belly COMPETITION chuck CHICKEN tenderloin SIRLOIN prep poultry BUTCHER shank blade WINGS CHOP PORK ribs BONE meat knife steak BEEF VEAL diced ROAST leg BBQ TURKEY HOCK eye of round CUT LAMB BUTCHER shank

Do you have what it takes to claim the title of Ontario’s Finest Butcher inrump 2016? Or will Peter Baarda return as reigning champ for a third year running? Registration is open but you can’t win it if you’re not in it!

hts!

Imagine the bragging rig

DEADLINE TO REGISTER: Friday August 12, 4:30pm

ELIMINATION ROUND: Monday September 12, Mississauga

All competitors will begin by showcasing their technical knowledge and knife skills in an elimination round on September 12 in Mississauga. The top three will then proceed to the finals at The Meating Place, OIMP’s conference in October. Here’s where they show-off their charming and creative selves, thinking quick on their feet, and adding value to an undisclosed protein.

A combined score of judges and conference delegates will determine Ontario’s Finest Butcher, with the prominent award being presented that night at the banquet. rump

Why enter? Here’s your chance to shine! Aside from the excellent bragging rights that come with the title, both the winner and the winning member company will receive a plaque commemorating this impressive accomplishment for all to see. You will also be recognized as Ontario’s Finest Butcher in all press releases, social media, BLOCKtalk magazine, and online.

FILLET drum FINAL ROUND: belly MARKET BRISKET rack FLANK FRESH chuck CHICKEN tenderloin SIRLOIN prep poultry WINNER ANNOUNCED: Saturday October 22, Huntsville

PORK meat

CHOP steak

BUTCHER WINGS Watch for registration coming out via email shortly.

Saturday Octobershank 22, The Meating Place Banquet, Huntsville blade

VEAL

ribs BONE

www.ontariomeatandpoultry.ca

BEEF knife

BLOCKtalk - Summer 2016

7

Funding Programs for Ontario Processors The Local Food Investment Fund Greenbelt Fund The Local Food Investment Fund has three streams providing financial support to farmers and local food leaders all with the common goal to increase the amount of local food consumed in Ontario.

Market Access Grant Stream Market Access Grants focus on increasing market access for small-to-medium sized farmers and processors in order to increase local food choices in grocery stores and restaurants, and public institutions such as hospitals, schools, and cafeterias.

Broader Public Sector Grant Stream Public Sector Grants focus on increasing the amount of Ontario food purchased by public institutions such as hospitals, universities, municipal daycares and long-term care facilities, and more.

Local Food Literacy Grant Stream As part of significant work on local food literacy, organizations are holding awareness and educational events, preparing resource materials, and engaging stakeholders. The Local Food Literacy Grant Stream aims to support work that builds on these initiatives, addressing gaps in the existing work to lead towards a stronger local agriculture system.

For more information please contact: Franco Naccarato, Program Manager Greenbelt Fund (905) 875-2077 fnaccarato@greenbeltfund.ca

Eastern Ontario Development Fund The Eastern Ontario Development Fund gives money to businesses, municipalities and not-for-profit organizations for economic development in eastern Ontario.

The fund supports projects that: • create jobs • encourage innovation, collaboration and cluster development • attract private sector investment Funding amount for the business stream is up to 15% of eligible project costs to a maximum grant of $1.5 million.

Investments of more than $10 million that also create more than 50 new jobs may be eligible for a loan of up to $5 million.

Successful applicants need to contribute at least 50% of total costs from your own resources or through private financing.

More information can be found at www.ontario.ca.

GF2 Funding: Next Round Opens June 23 Growing Forward 2 is a federal-provincial initiative that encourages innovation, competitiveness and market development in Canada’s agri-food and agri products sector. Whether you are starting out, or have been in business a long time, GF2 can help you reach your goals.

In Ontario, Growing Forward 2 offers resources, tools and cost-share funding assistance to eligible producers, processors, organizations and collaborations to grow their profits, expand markets and manage shared risks.

What are they looking for?

• Good projects that align with one of the six areas of focus below • Well-written and well-documented projects • Required permits for the proposed project are in place • New projects that have yet to be started Areas of focus eligible for funding: • Environment and climate change adaptation • Animal and plant health • Market development • Labour productivity enhancement • Assurance systems; food safety, traceability, animal welfare • Business and leadership development Processors: Submit your application for Growing Forward 2 cost-share funding starting June 23 to July 14, 2016.

Questions? Contact the consultants in OMAFRA’s Business Development Branch at 1-877-424-1300 or ag.info.omafra@ontario.ca.

8

BLOCKtalk - Summer 2016

www.oimp.ca

2016

SUPPORTER PROGRAM Please join us in acknowledging and thanking OIMP’s corporate supporters:

AKR Consulting Canada Inc. | Farm Credit Canada Klever Equipped Inc. | Quality Engineered Solutions Reiser Canada Co. | Viscofan Canada Inc. BIO | Bizerba Canada | BSA Inc. | Duropac | MMIS Inc. Packaging Technologies | Pemberton & Associates Perflex Label Inc.

O n t a r i o I n d e p e n d e n t M e a t Pr o c e s s o r s BLOCKtalk - Summer 2016 w w w. o i m p. c a | w w w. o n t a r i o m e a t a n d p o u l t r y. c a | m e m b e r @ o i m p. c a | ( 5 1 9 ) 7 6 3 - 4 5 5 8

www.ontariomeatandpoultry.ca

9

How to Choose and Implement the Right Food Traceability System (Part 1 of 2) Wayne Slater, co-author, Food Traceability For Dummies

T

he motivation for implementing an electronic traceability system may vary from company to company, with reasons such as pressure from your supply chain partners to meet their Electronic Data Exchange (EDI) or increasing recall requirements. You might be seeking improved readiness for food safety regulations, such as FSMA or the Safe Food for Canadians Act. You may already have the vision that a computerized system will not only minimize the potentially disastrous business impact resulting from a recall, but the data these systems produce can also be used to help streamline processes, control costs, and ultimately grow your profits.

Since no two food processors I have ever worked with have operated exactly the same, I can tell you there is no one-size-fitsall solution available today that will simply work ‘out-of-the-box’ for everyone. What I can tell you is there are some great steps and considerations to help make sure you are ready for traceability and its associated benefits.

Determine Your Readiness Even before you start researching traceability solutions, you need to ask yourself, “Are we ready?” First off, a new plant system will affect change across the entire company, so the traceability project needs cross-functional, buy-in from all departments — management and employees. Consider it a high-priority, company-wide initiative. I’ve seen expensive projects fail because the company as a whole didn’t either see the value or buy into the vision. In these cases, technology was purchased, deployed, and turned on, but not utilized as the employees didn’t understand its value, were not trained properly, considered it a threat to their jobs, or simply they were not motivated to adopt new data collection processes the system would bring.

Review Your Processes Next, before considering automating any process, it’s a great opportunity to revisit your current manufacturing process and how you are doing your manual data collection. ‘Because you’ve done it this way for 20 years’ doesn’t mean it’s the most efficient way. Use this as an opportunity to take a fresh look at your processes and your production line layouts. Since implementing an automated system will require changes in employee behavior on the plant floor, there is no better time to do this than now; you may as well minimize the changes to one event.

After self-assessing, many companies instantly realize they may not have their production or packaging lines laid out in the most logical, efficient way. They may also realize some processes are actually redundant and could be streamlined. This exercise could yield some interesting benefits before you even implement a single piece of technology.

Have a Recall Action Plan Having a well understood plan in place streamlines the process of isolating and removing any recalled product from the market.

A plan not only lists the processes and their order, but also who is responsible for what action. A typical food recall plan may follow this suggested structure: 10

BLOCKtalk - Summer 2016

i. Assemble your recall team. ii. Notify any required regulatory bodies. iii. Identify all products to be recalled. iv. Detain and segregate all products to be recalled that are in your control. v. Prepare external communications, such as press releases (if required). vi. Prepare the distribution list for your external communication (for example, press, supply-chain, etc.). vii. Prepare and distribute the notice of recall. viii. Quarantine the recalled product(s). ix. Decide what to do with the recalled product(s). x. Fix the cause of the recall if the problem occurred at your facility. xi. Verify the effectiveness of the recall.

Assign a “System Champion” Another key factor that will influence the success of your traceability project is assigning a well-respected employee to be your ‘System Champion’. This person is empowered from company executives to be the plant system expert, ensure its full adherence, and, most importantly, will be your first line of support.

Having this expertise in-house will minimize costs associated with downtime or system support while helping to maximize the systems utilization. This person is key to a good ROI. Choosing a System Vendor Given the food traceability market is expected to be a $14 billion industry by 2019, there are a growing number of solution vendors to consider. Their products will differ greatly in features, approach, revenue models, size of processors they are suited to service, food type they specialize in, and expertise. Some vendors will provide just the software, some may provide hardware and partner with a software vendor, and then there are integrated solution providers that provide more of a turn-key solution, including the hardware, software, and startup and support services.

In part two of How to Choose and Implement the Right Food Traceability System, we will begin looking at which approach to traceability is right for your business and review several key points to determine which food traceability solution best fits your unique needs.

Wayne Slater, co-author of Food Traceability for Dummies and Director of Sales and Marketing at Carlisle Technology, has been helping organizations solve their businesses challenges through the application of technology solutions and business process analysis for more than 20 years.

Carlisle Technology 3312 Mainway Drive • Burlington, ON L7M 1A7 800-806-2000 • info@carlisletechnology.com www.carlisletechnology.com www.oimp.ca

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

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

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

the future of inventory management has arrived!

Quick and accurate barcode scans from virtually any distance.

Carlisle Technology and Honeywell Invite you to experience a new level of inventory management efficiency powered by the revolutionary EX25 near / far scan engine found in select Honeywell scanners and mobile computers — enabling you to:

For a free demo and information www.carlisletechnology.com 800.806.2000

• Dramatically reduce your inventory and cycle count times • Quickly scan 1D and 2D barcodes up to 50ft away • Accurately read poorly printed or damaged barcodes from any orientation • Gain real-time access to your inventory – what’s on hand, where it’s located and what is it worth when used in conjunction with Carlisle Symphony traceability software All these efficiencies at a price you won’t believe!

www.ontariomeatandpoultry.ca

© 2016 Honeywell International Inc.

BLOCKtalk - Summer 2016

11

6 Ways to Lower Your Small Business Insurance Premiums Peter Donnell, Commercial Lines Executive, Donnell Insurance Brokers

A

s a small business owner, you know you need small business insurance. But, wouldn’t it be nice if you could pay less in premiums? It turns out there may actually be several things you can do to save on the cost of your premiums.

1. Have a Good Risk Management Plan: Insurers want to know that you are doing everything possible to protect your business from risk. Showing your insurer that you have taken active steps to mitigate potential losses will go a long way in getting you the best rates. Doing simple things like installing a security system or putting down floor mats during rainy or icy weather to prevent slip and fall claims can help reduce your premiums.

2. I mprove Your Loss History: Insurers factor in the number of loss claims a business has filed to determine rates. If you have filed several small claims, you can expect to pay a higher premium. In the long run, it may be more cost-effective to absorb a small loss and only file a claim for a major loss.

3. Maintain Continuous Coverage: Gaps in coverage can have a negative impact on your premium rates, and in cases where cancellation was due to non-payment, could impact your eligibility for coverage with some insurers. Be sure to carry coverage at all times to improve your chances of getting the best rates.

4. Work with Insured Subcontractors: If your business requires you to subcontract services to other vendors, be sure your subcontractors have proper coverage and request that they add your business as an additional insured on their policy.

5. Bundle All Your Coverage: Bundling your business auto, liability and property coverage with one insurance company can result in significant discounts on your small business insurance premiums.

6. Work with a Broker: A good broker can be instrumental in helping you reduce your small business insurance premiums.

Brokers have relationships with multiple insurers and can shop around for the best coverage and rates available. Talk with your insurance broker today about your current policy to see how they can help you reduce your premium costs.

While every policy is different and tailored to meet the particular needs of your business, following these six simple steps should help give you the advantage when it comes to getting the best rate.

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

Donnell Insurance is your product recall specialist.

Are you protected?

Our Food Recall Insurance will cover: 1. Transportation, shipping or packaging 2. Warehouse or storage space 3. Proper disposal of your products 4. Hiring of independent contractors 5. Any other reasonable expense incurred by you Contact us today for a free, no-obligation quote

Our commitment to our client is absolute.

From the front desk to the corner office, we strive to deliver service that is over and above your expectations.

Donnell Insurance Brokers Ltd. | Toll Free: (877) 338-2252 | Peter Donnell Ext. 225 | www.donnellins.com 12

BLOCKtalk - Summer 2016

www.oimp.ca

The worldwide leader in artificial casings

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

V I S C O FA N E D I B L E C O L L AG E N C A S I N G F O R C O O K E D SMOKED SAUSAGES OR DRY SAUSAGES WHERE N AT U R A L A P P E A R A N C E I S I M P O R TA N T

For more information contact: Coffinet Elastic Netting Fibrous Casings Plastic Casings Cellulose Skinless Casings Non Edible Collagen Casings

Tim Sylander Technical Sales Manager sylandert@canada.viscofan.com

519-217-4812 800-465-8201

www.viscofan.com

info@canada.viscofan.com

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

www.ontariomeatandpoultry.ca

BLOCKtalk - Summer 2016

13

FBO Launches Taste Your Future Campaign Isabel Dopta, Director of Communications, Food and Beverage Ontario

Y

our Future, a new career awareness program focused on drawing attention to the abundance of jobs available within Ontario’s food and beverage processing sector. With the launch of Taste Your Future, FBO aims to help meet Ontario’s challenge to create 60,000 new jobs in the sector by the year 2020.

“I congratulate the industry on the launch of Taste Your Future and look forward to more Ontarians embarking on careers within the agri-food and beverage processing sector,” said the Honourable Jeff Leal, Ontario Minister of Agriculture, Food and Rural Affairs. “Ontario is the ideal place for the industry to grow and thrive, with a robust population, colleges and universities training the future workforce, access to local and export markets and an entrepreneurial culture.”

Research conducted by FBO shows that while awareness of the opportunities in the industry is low, Ontarians – particularly young people, their parents and newcomers – have an appetite to learn more.

The Taste Your Future multi-year campaign shares stories, videos and more outlining education and job opportunities to help people learn about the industry and find their place within it. For those who aren’t familiar with the industry there is a quick, 10 question quiz to help you match interests with great career opportunities. All of this can be found at TasteYourFuture.ca “Canada’s food and beverage processors drive our economy, connecting producers to consumers and touching the lives of all Canadians,” said the Honourable Lawrence MacAulay, Minister of Agriculture and Agri-Food. “The Government of Canada is pleased to support the food sector in a way that allows it to be a leader in job creation and innovation.”

The food and beverage processing sector is the largest manufacturing employer in Ontario. More than 125,000 people currently work at more than 3,000 businesses across the province and the sector is growing. Jobs include marketers, accountants, engineers, scientists, butchers, electricians and more; the opportunities are as diverse as the food and beverage products the industry makes.

“We have employed young people in Ontario for more than 16 years and have grown and fostered these employees into senior positions, allowing them to move to different parts of the business, learning and training along the way,” said Greg Taylor, co-founder of Steam Whistle Brewing and FBO member. “We brew beer, host events and tours, do marketing and sales. Our company is a small example of the exciting range of positions this sector has to offer and the strong relationship between the agri-food industry and tourism.”

Two thirds of employers surveyed by FBO indicated difficulty finding qualified candidates. Employers are looking for candidates trained in food safety, business, agriculture, food science, as well as skilled trades and technology.

“We’re looking forward to sharing information about the postsecondary opportunities in the food and beverage processing sector with parents and students trying to figure out what they want to study,” said Linda Franklin, president of Colleges Ontario and a member of the committee working with FBO to develop and execute the Taste Your Future program. “Through this campaign, we’re also working with employers to better identify the specific roles they are trying to fill so we can profile them on tasteyourfuture.ca and find the students and future employees that are right for them.”

There are 140 programs at 22 Ontario colleges and 24 programs at seven universities, including many with co-op and apprenticeship opportunities, designed specifically for those interested in pursuing careers in the sector. Programs range from less than one year to three to four year diploma and degree programs.

Taste Your Future is supported by Growing Forward 2, a federal-provincial-territorial initiative.

Food and Beverage Ontario is a not-for-profit, leadership organization advancing the interests of Ontario’s food and beverage processors. FBO’s focus is on the success, prosperity and growth of the food and beverage processing industry. For more information go to www.foodandbeverageontario.ca.

Food and Beverage Ontario (519) 993-1192 • idopta@foodandbeverageontario.ca www.foodandbeverageontario.ca • @foodbeverageON www.tasteyourfuture.ca • @TasteYourFuture 14

BLOCKtalk - Summer 2016

www.oimp.ca

Grilled Duck and Peach Salad

tled in fresh greens, sprinkled with Rich slices of grilled Ontario duck are nes then drizzled with a light vinaigrette. crumbled cheese and toasted almonds, Rub tch pattern with the tip of a sharp knife.

Score the skin of the duck in a crossha dark l unti down, over medium high heat each with salt and pepper. Grill skin side , cover and cook until duck is medium rare golden brown. Transfer to indirect heat, before slicing across the grain. about 12 minutes. Let rest for 10 minutes Whisk together the vinegar and olive oil.

Top with sliced duck and sprinkle with Divide lettuce and peaches over 4 plates. . almonds and cheese. Drizzle with dressing go or raspberries substituted for the Tip: This salad is also delicious with man peaches.

18 g total fat (3 g sat fat), 7 g carb, 2 g PER SERVING: about 260 cal, 19 g pro, I: iron 25%, calcium 8%, fibre, 60 mg chol, 330 mg sodium. %RD vit A 30%, vit C 30% Source: ontariomeatandpoultry.ca

www.ontariomeatandpoultry.ca

Makes 6 servings.

INGREDIENTS 2 Ontario duck breasts 1/2 tsp (2 mL) each coarse salt and fresh cracked pepper 1/4 cup (50 mL) white wine vinegar 1/4 cup (50 mL) extra virgin olive oil

1 head romaine lettuce, cut into 1-inch strips 2 peaches, cut into 1-inch pieces 1/2 cup (125 mL) toasted almonds, roughly chopped 1/4 cup (50 mL) crumbled Stilton or goat cheese

BLOCKtalk - Summer 2016

15

Canada-Ontario Job Grant $10,000 Per Employee

Bonny Koabel CPA CGA, AKR Consulting Canadao

W

• Textbooks, software and other required materials for all approved courses • Examination fees

What types of training will the COJG funding cover?

• College or University courses • School board courses • Union Based Training Courses • Vendor Product Courses • Industry related training ie. forklift or WHMIS training • Fees charged by training providers • Mandatory student fees

(B) Funding for More than 50 Employees COJG covers 66% of the training costs to a maximum of $10,000 per employee. For example if a company spent $15,000 in training an employee, they would receive the maximum training Grant amount of $10,000 per employee. The company is responsible for paying 33% of the training fees.

ith the Government receiving new funding in April, now is the time to consider the Canada-Ontario Job Grant (COJG) for any of your training requirements. If your company will be spending money on training requirements in the next year in any of the following areas: vendor training on equipment or software including Accounting and ERP systems; third-party forklift, Health & Safety and WMHIS training; Qualify system training for employees including HAACP, BRC and SQF; and sales training; the COJG is a program you need to know about. The COJG is a $192 million annual grant fund available until 2020 aimed at assisting companies with paying for employee training. The COJG goals are to increase the skill level of Canada’s workforce and help Canadian companies to become more globally competitive.

GF2 will fund 35-50% to a maximum of $100,000 per project for: -

Equipment purchases Refrigeration upgrades Quality System implementation Traceability & ERP implementation Deadline July 14, 2016

Call us and find out more 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

16

BLOCKtalk - Summer 2016

How much is the COJG Funding?

The funding is very generous and is up to $10,000 per employee. The funding depends on the number of employees within your company.

(A) Funding for Less than 50 Employees COJG covers 66% of the training costs to a maximum of $10,000 per employee. For example if a company spent $15,000 in training an employee, they would receive the maximum training Grant amount of $10,000. Of the 33% in training fees paid by the company, half of this money must be in cash, with the remainder being in-kind wages paid to the employee while they are taking the training.

When does my company receive the COJG funding?

Proof of payment needs to be provided to the Government in order to receive reimbursement for the training costs. It takes at least 6 weeks to receive your training COJG funding from the date proof of payment is submitted.

When should I apply?

In order to answer this question, you need to understand more about the Federal Grants in Canada.

1. A Grant is a limited amount of funding that must be approved before any expenditures are made. If you apply for the COJG when training is in process, or after you complete the training, your company will be ineligible to receive the grant. You need to apply for the COJG and get it approved before the training starts.

2. Once the COJG funds are given out for the year, even if your company qualifies for the funding you will not be able to get funding. For instance your company applies for funding for HR courses at a local college which are taking place in 4 months.

While your company met all of the COJG criteria, all of the COJG funds were given out for the Government’s current fiscal year, and your company will not receive any funding for training. Your company will need to wait until the following year to apply for funding.

3. The COJG opens at the start of the Government fiscal year which is April 1st, and ends March 31 of the following year. It is recommended your company apply for all required training for the Government’s current fiscal year as soon as possible to ensure funding. www.oimp.ca

3.5 x 4.5 ads_Layout 1 2/5/13 5:22 PM Page 1

How do I apply?

The COJG application can be found on the Ministry of Colleges, Universities and Training website: www.eoss.tcu.gov. on.ca/COJG_Online.

Once the COJG application form is completed you submit it online, and someone from the Government will be in touch with you. When the Government Representative comes to visit they will review the application and ask for any additional details they need. The approval decision will be made within a few weeks of your meeting.

Keep the COJG in mind for all of your company’s training needs. Even if your company has no training needs today, maybe you can use it in years come. Remember to apply early, as close to the start of the Government fiscal year as possible to ensure your funding.

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

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

Suitable for All Sizes Of Operations • For all plastic, fibrous, collagen and natural casings • For calibres up to 115 mm in diameter • The separator can be adapted to the product’s calibre range • As table-top model or on a trolley • Fast and fatigue-proof operation • Suitable clip sizes: S 735 / 740 / 744 For more information visit our website www.polyclip.com

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

Chicken YOUR

DESTINATION And beef. And pork. And veal too!

Locally raised. Federally and Provincially inspected.

Let us meet all your protein needs. Freshness guaranteed.

1 (866) 573-6328 | www.themeatdepot.ca

www.ontariomeatandpoultry.ca

BLOCKtalk - Summer 2016

17

Understanding Scale Connectivity Options Judith Kirkness, Minotaur Software

F

or decades the standard way of getting information from one device to another was with hard wired cables. For example, if you wanted to print a label from a device like a computer or scale indicator, you’d need to connect the device to the printer with a cord. For scales, the most common output was a serial port (also called an RS232 connector). It allowed you to connect a label printer to the indicator using a pin style cord (similar to the one pictured) and print labels that contained the weight for an item from the scale.

While new scale indicators may still include a serial port, or transmit information in a serial format through USB cables, what you may not realize is that many scale indicators and other plant equipment also arrive with TCP/IP support.

TCP/IP (Transmission Control Protocol/Internet Protocol) is the basic communication language or protocol of the Internet. It is not a cord or a type of connection point, but rather a method that a device could use to communicate over a network. That network doesn’t have to be the internet; it could simply be used as a communications protocol within a private network. If you have a shared network printer in your office, you are already using TCP/IP.

Many scale stations are being used in isolation, meaning just power is supplied to the unit and any printers are hard wired to the scale indicator. In this situation, you are not trying to network the scale to the office. Benefits of such a connection include the ability to run reports or update item information from a distance. However, understanding and leveraging the TCP/IP protocol as an alternate method of communicating with a device can offer tremendous business benefits.

Under TCP/IP, your device gets assigned an IP address.

An IP address is a number assigned to a device so that other devices can find it on the network. The network can be big, like the internet, or it can be small, like a network you set up in your plant, warehouse and office. With this unique number, devices that have wireless capabilities (eg. WIFI capable tablets, phones, computers, etc.) can search for that address on the

P E M B ERTONS

1-800-668-6111 A complete line of small to medium sized food processing equipment High quality stainless steel equipment Made in Italy CSA approved Local after-sales service

18

BLOCKtalk - Summer 2016

www.oimp.ca

network and connect to it. In the case of network printers, you send information to the IP address of the printer from a computer and your document prints. In the case of scale indicators, you might want to send information like item codes to the device and also receive information like weights back from the indicator.

TCP/IP opens up a world of possibility in communicating with scales and other production equipment. It has actually been around for many years, but is being used more and more as we come to recognize how valuable connected information can be. It’s also being used more because establishing a wireless network in a plant environment is now affordable and within reach for even small businesses.

Another reason why TCP/IP is important is because it means less hard wires are needed. Often, when trying to use devices in a meat plant environment, you need waterproof, wash down equipment cases that can withstand the wet and cold plant conditions. One of the big challenges in creating shelters for equipment is covering the connection points where wires enter or exit each device. The fewer wires that need to go between equipment, the easier it is to waterproof them. TCP/IP makes wireless communications with a printer, the office or other devices possible and the cost of the hardware has come down to a point where it makes sense for a meat business to invest in this technology.

If you have old scale indicators that don’t have TCP/IP, there

are still options for connectivity. There are devices that can take output from a serial port and convert it to TCP/IP so that you can get that scale information on your network.

The days of having to go out to the plant to add new item codes or run reports are over, as more and more software programs have the ability to tap into the plant floor devices from a distance. Even if you don’t have any intention of viewing or sending information to or from plant floor devices over the internet, it is helpful to understand that TCP/IP can be useful within your own company network and the time saving opportunities it presents for your business.

Minotaur Software Ltd. 202 Main Street North Brampton, ON L6V 1P1 (905) 458-7575 info@minotaursoftware.com www.minotaursoftware.com @MinotaurERP

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

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

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

bioTrack.ca | 1-855-246-2333 | bioLinks.ca | www.ontariomeatandpoultry.ca

@Bridging_Intel BLOCKtalk - Summer 2016

19

RETAIL ASSOCIATE MEMBER PROFILE

The Whole Pig

We are the farmer, this is our pork.

Heather Nahatchewitz, Marketing and Communications Director

W

hat a beautiful sunny day to visit the beautiful sunny Teresa Van Raay, proprietor of The Whole Pig, located on the family farm just outside of Dashwood, Ontario.

Teresa walked over from the house to show me the latest addition to her marketing endeavours - one gigantic road sign, custom built by husband Martin Van Raay, son Dean, and long term co-worker Dennis and perfect for displaying messages about offerings and specials.

“People think you have to literally buy the whole pig,” says Teresa. “This sign should be a big help in promoting all that we sell.” And it’s an impressive variety of items from pork chops to tenderloin, bacon, ground, gluten free sausage and burgers. The Porkerettes, pepperoni and jerky round out the list, along with the newest product additions, fully cooked pulled pork and 100% pork wieners.

“I wasn’t interested in farming in my younger days,” recalls Teresa. “I came from a dairy operation and had to leave every party to go home and milk. But I was already hooked when Martin said he wanted to farm together. And here we are!”

Martin and Teresa took over the home farm from his parents in 1988, starting with 180 sows and a first litter of three piglets. Now they ship 15,000 a year, roughly a load a week and are a wean to finish operation.

Teresa and Martin have four kids, two daughters living out west and their sons following in their footsteps, Phil taking the lead on the pigs, and Dean in the fields helping manage 600 acres of soy, corn, wheat, and the latest venture - garlic.

The Whole Pig retail outlet is a relatively new addition to the operation. It began in 2010 when the pork industry was going through some rough times. The Van Raay’s noticed the price was going down on the farm but not on the retail shelves.

“We needed to do something to capture some of that business,” says Teresa. “We always serve our own pork at family gatherings and events, and to us what was a basic pork chop was something other people got excited about. It was the whole concept of

Left to right: Dean Van Raay, Lee Ann Geiger, Philip Van Raay, Dennis Regier, Martin and Teresa Van Raay

20

BLOCKtalk - Summer 2016

Delivery Available.

www.oimp.ca

understanding what we had and then sharing that with everybody.”

Teresa talks about her ‘sticky note’ business plan, which has since developed into relationships with several other OIMP members, starting with Domingos Meat Packers of Arthur.

Teresa had to find a way to ensure what came back to the farm to sell at retail was their own pork and processed the way they wanted. Domingos is capable of slaughtering and tracing a smaller portion with the rest heading to Conestoga Meat Packers in Breslau. The primal cuts are shipped from Arthur to Metzger Meats in Hensall, returning back to the farm store after being custom cut, processed, and packaged.

It’s not all about the money though. “It’s getting the word out about farming. I love telling people this is what we do; this is how your pork is raised.”

Teresa goes further, “We do have a family farm, we do feed our pigs our corn, and we do put the manure on our land. A lot of times that’s all people want to know - we are good stewards of the land and that we take care of our animals - that their product is healthy.”

There’s always opportunity to share their story and Teresa takes it whenever she can fit into her schedule. “Schools and rotary clubs are fun but the time I spoke to an ESL class was most memorable. I love learning about other cultures - such a joy to listen to them and understand. I mean, how can they understand me if I don’t understand them?”

Newest product: Pulled Pork.

“I am busy,” she says. “But I love it. When I see an opportunity in front of me I try to take it.”

“It’s such a joy to know what we’re doing here on the farm means so much to other people. When they come back for another order or show us a picture of what they’ve cooked up we feel a part of the family. Not everybody can say that about their career.”

Even with all of these balls in the air, Teresa finds time to stop and chat. To talk to customers about best preparation methods, thoughts on new products, to hear how their purchases went over, or to answer questions. In fact, the favourite part of her job is dealing with people.

The Whole Pig at the One of a Kind Show.

“Membership with OIMP is important because networking is a big deal. It’s important to our business and OIMP provides so many opportunities to connect.” Teresa Van Raay The Whole Pig also sets up shop at local fairs and supports all kinds of community events and groups like softball teams, church groups, with gift certificates or a fundraising program.

When not on the farm, working in the store, delivering product, or attending functions, Teresa dedicates much time to her long-standing position as Director on the Ontario Pork board and newer position as the Ontario Director on the Canadian Pork Council. www.ontariomeatandpoultry.ca

First business plan.

So what’s next for The Whole Pig and the Van Raay family farm?

“We’ll continue to follow our gut - we’ve come this far and things are happening, people are coming here, the vision that we had is coming true. We’ll keep at it.

Definitely not stop or retire. I don’t want that.”

And given the light and energy and passion you bring to the industry...neither do we.

The Whole Pig 37871 Dashwood Road • Dashwood, ON N0M 1N0 Office: 519-237-3255 teresa@thewholepig.ca • www.thewholepig.ca @TheWholePig BLOCKtalk - Summer 2016

21

ASSOCIATE MEMBER PROFILE

Handtmann Canada Ltd: It’s about the people

Heather Nahatchewitz, OIMP Marketing and Communications Director

I

t’s always such a pleasure to spend time with Graham Dalziel, OIMP’s main point of contact at Handtmann Canada, and this interview was no disappointment. We didn’t talk money, we didn’t talk sales volumes, or expansion plans...we talked about people. Handtmann’s leadership team, employees, and customers, all of equal significance.

Not to diminish the milestone 25 year anniversary Handtmann Canada is celebrating in the slightest; it’s actually only a fraction of Handtmann’s history dating back to 1873 in Biberach, Germany, where the headquarters and main manufacturing facilities are still located today.

With third-generation Arthur Handtmann as Chairman, and fourth-generation Thomas Handtmann as Managing Director, what started as an independent family-owned business remains a family business today, as planned with intention. Based on

22

BLOCKtalk - Summer 2016

individual skill sets and organizational need, fifth generation members of the Handtmann family are currently being prepared to assume management responsibility for the family legacy.

While Arthur and Thomas Handtmann have always been committed to the independence of Handtmann’s Canadian company, when Tom Kittle, President, Handtmann Inc. (US) also became president of Handtmann Canada Ltd. in 2014, some wondered if the separate identity would be maintained. Tom quickly dispelled those myths with new investments: growing the company, expanding its workforce, remodeling the Colby Drive, Waterloo office and adding a 1200 sq ft Technology Centre.

“These renovations showed our roots are here, we’re not going anywhere,” says Graham.

A brilliant marketing mind, Tom protects the company’s Canadian identity and promotes cross border communications and cooperation at all levels, sales communicating with sales, service with service, and so on. The team of Handtmann Canada Field Technicians has now expanded to 10, and besides regular training in Germany, Tom brings the Canadian and US sales and service teams together every three years for six days of intensive dialogue covering everything from strategic planning to improved communication.

I asked Graham what it is to be a Handtmann employee and he immediately shared The Values of the Handtmann Group of Companies which ‘characterize our thinking and actions and

www.oimp.ca

OIMP would like to congratulate Handtmann Canada on a successful 25 years in business and thank them for their never wavering support of this association and of industry. We hope to continue this relationship for at least another quarter century, if not longer.

VF 800 Series

which are binding for every employee’. Captured in a small attractive booklet the following guiding principles are further explained in a simple, straightforward manner: Profitability, Innovation, Truthfulness, Frugality, Fairness, Honesty, Trust, and Collaboration. I’m not able to share the definition provided for each, but if there’s one word I could use to describe it would be ‘wow’. It would never be apparent this was a for-profit global company with employees numbering 3200+. That is, if you didn’t see the logo and the bright ‘Handtmann orange’.

“It was written by Arthur as something he wants to pass along. For everyone to know and to understand,” says Graham.

One of the first orders of business when you become a Handtmann employee is to go to Germany to learn about the equipment but also to have that experience and take in the corporate culture first-hand. You may even be fortunate enough to meet the managing director for lunch; listen to what he has to say.

“Whether you’ve been here two weeks or 25 years, they care. They care very deeply about people,” says Graham. “It’s not just words - its

Handtmann introduced a new name for vacuum filling at the recent IFFA show: the revolutionary nine-model VF 800 series with more than 100 new innovations, including numerous developments patented by Handtmann. Forward thinking in every respect, the VF 800 series redefines performance standards for the next generation of equipment in the vacuum filling category with innovative leaps forward in the areas of accuracy, sanitation, operational safety, production flexibility, and ease of cleaning, service and maintenance.

The impressive performance of the VF 800 series includes automatically monitored product quality with a high level of food safety, reliable long-term portioning accuracy under vacuum with very stable weights.

Continued on page 24

www.ontariomeatandpoultry.ca

BLOCKtalk - Summer 2016

23

Continued from page 23. – HANDTMANN

CANADA LTD: IT’S ABOUT THE PEOPLE

actions. If there are slow times, they don’t lay people off. They keep their people as they know how important they are.”

Conceivably as a result, employee turnover is low. In fact, Heinz Korn, Manager Application Technology, is Handtmann Canada’s longest term employee just celebrating 20 years. “Heinz is so highly respected in the industry and this company,” says Graham. “He’s the guy who makes our machines hum.”

When machines are being installed Heinz’s job is to go in and optimize them, work with the customers, train them, reinforce the training. Get the machines up to the production levels the customer bought them for in a very quick manner. “The best applications technologist in North America, if not around the world,” Graham adds without hesitation.

Outside of the people themselves, the Technology Centre is becoming a strategically important piece of the Canadian operation - 1200 sq ft, refrigerated, furnished with proper sanitation systems, and capable of demonstrating and testing equipment for meat, bakery, dairy and pet food products.

“It’s very important for us to be able to show people our machines running.

Bringing a customer in can move probability of a sale from 40% to 90% in no time at all. They see the equipment’s potential but it’s more. They see who they’re doing business with and they get a sense of who we are and how we serve,” says Graham.

“I think our relationship with OIMP is so strong because our roots are so connected and we recognize OIMP’s growth as a driving force for the Ontario meat processing community. Handtmann Canada is very proud to support OIMP and value our relationship with its member families.”

Graham Dalziel People have embraced the warm and hospitable culture at Handtmann, proven by the many long-standing and multi-generational customers they serve.

“If you buy a piece of equipment you immediately become part of the family,” says Graham. “The company is genuinely interested in, first and foremost, how satisfied and happy you are with the equipment.”

So what about this equipment? Manufactured in Germany and shipped worldwide, “Handtmann engineering and commitment to quality is second to none,” says Graham.

And, there would be no equipment, no business, without the leadership of the Handtmann family. In closing, I asked Graham to share his key learnings and he summarized them so eloquently, “Foundation for success is discipline. Gratitude for what we have. Respect for other people. To be quietly passionate and industrious and... human.”

Handtmann Canada Ltd. 654 Colby Drive Waterloo Ontario N2V 1A2 (519) 725-3666 info@handtmann.ca www.handtmann.ca 24

BLOCKtalk - Summer 2016

www.oimp.ca

h Top-notc

, great-tasting Gour met Poultr y & Game Me

at s

ROASTER CHICKENS, RABBITS, PHEASANTS, CORNISH HENS, DUCKS & QUAIL.

BE AUDIT-READY with

ffesr O l a i c e p S P Member OIM clusive Ex

onth First M E* FRE

Abell Audits will ensure that your Pest Management Program will meet third party auditor standards such as: SQF 2000

d on a t is base ac *offer onth contr -m 2 1 NEW

FSSC 22000 NSF GFTC AIB Silliker BRC

Call Us Today!

Marc Charlton

Offer something new for the bbq.

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

www.ontariomeatandpoultry.ca

Office: 519-743-8551 Mobile: 226-338-5312 Email: mcharlton@abellgroup.com

1-888-949-4949

I

AbellPestControl.com

BLOCKtalk - Summer 2016

25

YOU’RE INVITED!

THE

MEATING PLACE 2016

October 21 - 23 Deerhurst Resort, Huntsville

Please join us for OIMP’s biennial conference and retreat this fall in beautiful Huntsville. If you are a stakeholder in Ontario’s meat and poultry processing sector, you don’t want to miss this opportunity to strengthen connections with peers and key decision makers in the industry.

Embracing Peninsula Lake, Deerhurst Resort is your year-round retreat to Ontario’s famous cottage-country lifestyle in Muskoka, one of National Geographic Traveler Magazine’s ‘Best of the World 2012’ recommended places to visit. Whatever adventure you seek, with all that 760 acres has to offer, your Ontario getaway at Deerhurst Resort is guaranteed to be unforgettable. Enjoy everything from exceptional golf, hiking, Treetop Trekking to horseback riding, all while enjoying the stunning fall colours.

FULL DELEGATE PROGRAM AT A GLANCE FRIDAY NIGHT An Evening with Handtmann Live Entertainment and Finger Foods SATURDAY AM Speaker Program

SATURDAY PM TableTALK 2016 Raffle Table Ontario’s Finest Butcher Competition Dave Tiller People’s Choice Competition

SATURDAY NIGHT Reception Dinner and Awards Banquet Silent Auction SUNDAY MORNING Keynote Speaker & Adjourn

OIMP’s room block is located in the renovated Summit Lodges one-bedroom suites, close to the main Pavilion and just a ten minute walk from the lake with a balcony view. These accommodations feature a kitchenette and separate bedroom with TV and one king or two double beds.

OIMP’s group rate of $189 ++ is valid for extended stays from October 18-25, 2016. Room block will be released September 21, 2016.

The complete Meating Place 2016 program and registration forms will be online shortly. For more information on The Meating Place and/or any of the conference components, please visit oimp.ca, give us a call at the office at (519) 763-4558, or email member@oimp.ca.

26

BLOCKtalk - Summer 2016

www.oimp.ca

LARGEST SHOWROOM IN CANADA WITH SMALLWARES & EQUIPMENT

OPEN TO PUBLIC

CASH & CARRY

We have it all!

info@igloo400.com 370 Norfinch Drive, Toronto, ON, M3N 1Y4 Tel: 416-663-3051 | Toll Free: 1-888-408-8819 | Fax: 416-663-5793

www.igloofoodequipment.com

www.ontariomeatandpoultry.ca

BLOCKtalk - Summer 2016

27

TECH TALK

Effectively Resolving Customer Complaints Daphne Nuys-Hall, OIMP Technical Director

W

hat do you do when you receive a customer complaint? Do you refund the money or offer replacement product and consider the complaint resolved? Or do you try to find the root cause of the complaint to prevent further occurrence?

A consumer or customer complaint is “an expression of dissatisfaction of a product or service on a consumer’s behalf to a responsible party”. In the world of food this dissatisfaction could also be an illness or injury to the consumer.

A meat processing plant can receive a complaint from many sources:

Information In order to effectively investigate the complaint it is essential that you get as much information from the complainant as possible.

• Listen carefully - Be empathic - Avoid passing judgment - Avoid making hasty and premature conclusions - Explain that an investigation will begin and they will be contacted with findings - Apologize and provide a refund or replacement product if applicable - It’s okay to apologize!

• From a customer e.g. a further processor, retailer, butcher shop

• Collect the details - Gather the four W’s – Who, What, Where and When - Obtain as much product information as possible - Utilize a report to ensure you gather consistent information

• Directly from the consumer • From a Regulatory Agency such as Public Health, CFIA or OMAFRA Although the source of the complaint is different they are all telling you the same thing – your service or product has caused a negative reaction.

Need help with your documentations ?

OIMP has over 50 customizable record keeping documents and standard operating procedures, such as: Customer Complaint Record Customer Complaint Log Returned Product Record Production Records Date:

Section

Completed By: Results Results Results

6 - Investi gation

Details

Time:

of On-Sit

e Investi

gation:

mer Custo s Review :

of Record

of Micro

Review

Date:

Inves Complaint

if Requir ed:

Number: Has food safety Complaint been

tigation Form

Time: Initiated By:

er 1 - Custom

Details

Section : r Address compromised CustomeSectio n 7 - Food ?

Are any Safety : other produc Assessmen Fax Number ts affecte t Name: d by the Customer complaE-Mail Addres: int? : Number Immed Details Telephone iate Correc - Product tive Action Section 2 s: Section Contact Name: 8 - Corre Product Code: packaged) ctivevacuum MAP, Actions ng Type (e.g.

Preven Packagi tive Measu res: Product Name: Purchase: Location of on Date: or Producti ng: Best Before Remaini Amount e or Receipt: Date of Purchas

ng)

of the followi Affected: choose one Amount : Has the int (please complaint ng Product Compla Section Healthof the Remaini been refered - Nature of the 9 - Compromised: Disposition , CFIA 3 Section to anyone PackagingCommunication else? E.g.

Public n: Date and Off conditio Time Respon se sent Out of Spec: to Custom Taste: 4 or 5): er: te Section Labelling: Injury (comple Illness or l: ): Foreign Materia Section 4 (complete Allergic Reaction - Illness Details Section 4 Describe ed: Other: Please product consum : Amount of ing the product persons consum Number of consumed? the product became ill: When was before?

Time persons consumed been of Illnes: Has the product Current Status persons ill: d?

Number of been consulte professional Has a medical Names and

Ages of persons

s of illness Symptom

Any follow-u

Nature of

occurrence:

Section 5

?

- Injury Details

Current Status

Injury:

Has a medical

28

ill:

in order of

p required

professional

d? been consulte

Any follow-u

of Injury:

p required

EMAIL: Daphne Nuys-Hall, technical@oimp.ca

Standardizing the reporting procedure for customer complaints ensures that everyone knows exactly what the process is, what information to ask for and documents them in a consistent manner. Even if your customer has their own forms that they want completed and returned it is important to also use your own forms in order to ensure consistency and completeness of the information.

If possible, have one person be the gatekeeper for all complaints and this will make the process easier and more consistent.

If the complaint is a foreign material complaint, ask if the customer or consumer has saved the product or object in question. Have them send the product to you or you can have someone pick it up. If they are not willing to send the product, have them take a picture, alongside a ruler or with another form of measurement so you have a good understanding of the dimensions of the object.

If the complaint is an illness associated with a product ensure that you get all the information you can from the consumer and if possible, a doctor’s report.

Investigation What are essential for all complaint investigations are records. Records are the key to a thorough and effective complaint investigation, no matter what the complaint is about.

The lot code, best before or production date given to you by your customer should lead you to the production date of the product in question.

Once you have the information from the customer/ consumer you can start your internal investigation.

There are a few methods that could be used to investigate a

?

BLOCKtalk - Summer 2016

www.oimp.ca

customer/consumer complaint however I found the two most useful tools are the 5 Whys and Root Cause Analysis.

The 5 Whys is a simple technique that can help get to the root of a problem quickly. If it doesn’t quickly give you an answer that’s obviously right, then you may need to use a more sophisticated problem solving technique such as Root Cause Analysis. OIMP has available a Root Cause Analysis INFO sheet as a resource to help guide you through the process.

Communication Once the root cause of the complaint has been determined it is important to communicate the findings both internally and externally: • Internally to those who are required to take corrective or preventative actions.

• Externally to the person who initiated the complaint – depending on who you are reporting back to that may determine the amount of information that is shared.

A consumer may not want the nitty gritty details of how a piece of metal ended up in the product that they consumed – they just want to have the plant own up to it, apologize, and compensate if required.

A customer such as a major retailer or regulatory agencies will be looking for the details. They want to know exactly what happened, how it happened and what you are going to do to prevent it from happening again.

Do you have an audit coming soon?

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

That is our expertise.

Call Gary Hawco at: (519) 829-9942 or Josh Hawco at: (519) 829-9915 Can-Tex Protective Systems Inc.

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

Recording and Trending the Data This is where the opportunity for continuous improvement exists for your meat plant. Once a customer complaint has been resolved don’t just file the record away in binder on a shelf. Take the time to log the complaint into a database – it doesn’t have to be complicated, just a simple spreadsheet will do. Every time a complaint is recorded, review the previous complaints for any trends, such as multiple complaints about the same issue, the same customer having repeat complaints, etc. This information is an invaluable tool for your business as it gives you insight into your operation.

It is said that for every one customer complaint there are at least 10 more customers who are not satisfied with your product or service. They may not tell you verbally but you will see the results in your sales numbers. This could mean the customer may not purchase that particular product or any other of your products. The process of investigating and resolving customer complaints should been seen an opportunity for continuous improvement in your business.

OIMP is here to help! We have customizable forms, templates and standard operating procedures to help you develop your Customer Complaint Program. Contact us today at technical@oimp.ca or 519-763-4558 ext. 222.

www.ontariomeatandpoultry.ca

Quality Spices & Food Ingredients Custom Blending & Over 2000 Signature Blends Gourmet Liquid Marinades & Sauces Innovative Product Development

Make It With Malabar Visit www.malabarsuperspice.com or call 1-888-456-6252 (MALA)

OIMP ad QrtPg Oct2015.indd 1

BLOCKtalk - Summer 2016

29

2015-10-26 9:57 AM

SAFETY FIRST

When to “Write It Down”

Health & Safety for Your Small Business

Y

ou’re satisfied with the way you’ve identified hazards related to specific jobs in your workplace. You’ve even assessed your hazards against legislated standards.

You’ve trained your people on the hazard controls - repeatedly, thoroughly. Your Joint Health and Safety Committee, if your business is large enough to have one, meets regularly.

One day, a Ministry of Labour inspector knocks on your door.

Should you be worried?

Yes, if you haven’t documented everything you’ve done.

The Occupational Health and Safety Act (OHSA) takes the view that if your prevention activities weren’t written down, they never happened.

When to “write it down” is the third of six critical steps to an effective health and safety program, designed by our trusted health and safety provider, Workplace Safety & Prevention Services (WSPS).

What is the “it” you need to write down? There are a few of them:

• Your health and safety policy statement.

• Your safety training: what it was for, who took part, and when.

• Inspections and maintenance of equipment and personal protective equipment (e.g. harnesses and lanyards, or respirators).

• Non-compliance with policies and procedures, or procedures that didn’t work properly - and what you did about it.

• Injuries and illnesses: the circumstances and what you did to prevent reoccurrence.

Where to find templates “Don’t reinvent if you don’t need to,” says Paul Mansfield, Account Manager at WSPS. “Look to see how other companies have done it. Start with an existing template and gradually customize it over time.”

Scroll through WSPS Roadmap for Small Business to download helpful resources, at no cost; for example, an investigation report, with instructions, to help you identify incident information, cause analysis, controls, costs and action plans.

What gets in the way of documenting?

Why do small businesses sometimes miss the critical step of writing everything down (besides being chronically short of time)?

Some believe health and safety legislation doesn’t apply to them. Owners who opt out of WSIB coverage may believe they can also opt out of the OHSA. That’s not true: these are two separate pieces of legislation.

FOOD HANDLER TRAINING WORKSHOP November 8 - 9, 2016

CAN’T MAKE THE DATE? CALL US FOR SPECIAL GROUP ARRANGEMENTS.

Register Today

www.oimp.ca | (519) 763-4558

Food Handler Training

for the meat processing industr y

30

BLOCKtalk - Summer 2016

www.oimp.ca

Also, they may have read in the Act that a workplace with five or fewer regular employees does not need a written health and safety policy. What they may have overlooked is the fine print, which indicates that if there’s a critical injury or fatality, or even a visit from an MOL inspector, the business owner would still be required to demonstrate (i.e. document) that people are working safely, and that there’s a disciplinary process ready to implement if they aren’t. See section 6 of the OHSA: “Duties of Employers and Other Persons.”

The good news is that documenting your health and safety activities doesn’t need to be a ponderous process, and doesn’t require a formal binder full of perfectly formed sentences.

You’re a small business, so document like one Be true to what you are. As a small business, it makes sense for you to keep your health and safety processes simple and informal.

Management walkabouts and a quick staff huddle followed by a handwritten memo to file, or a note in a log book: these strategies count when inspectors ask if you’ve been meeting your legal obligations.

“Many small business owners work out of a vehicle or live out of a briefcase,” says Mansfield. “They don’t have fully equipped offices, and they’re keeping up with documentation at the dining room table in the evenings. What they need to know is two things.

One, that their notes can be jotted down in point form. And two, that no matter how inconvenient or onerous, health and safety activities must be formalized in writing. There’s simply no getting around it.”

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 ▪

About your health and safety policy statement One of the elements the OHSA requires you to write down (and post on your safety board) is your health and safety policy statement. It’s easier than you think. Reflect on why health and safety is important to your business as you answer these three questions: 1. What is my health and safety promise?

2. How will we do it?

3. Who will do it?

Your policy statement does not need to be literature. It just needs to reflect your business and make sense. Check out how other companies have done it.

Let’s make this easier You deserve to be on the simplest, fastest path to a healthy, safe and productive workforce. Check out all six steps to an effective health and safety program in the “Roadmap,” “How-To Guide,” and other resources offered on the WSPS Small Business Safety Made Easy, and find out how to get it, do it, write it down, watch for it, report it, and find it.

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

INSTANT BIOFILM

5 MINUTE BIOFILM

with

with

DETECTION

DESTRUCTION

BioDetect

BioDestroy

A Complete Solution to Win the

FIGHT AGAINST BIOFILM

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

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

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

sanimarc.com/biofilm 1 800 361-7691

BLOCKtalk - Summer 2016

www.ontariomeatandpoultry.ca Pub_SM_Agro_BlockTalk_0416_3,92x5,1_en.indd 1

31 28-avr.-2016 13:59

Being a Modern Regulator Jason McLean, General Manager, Meat Inspection Program, OMAFRA

M

odern regulation is accomplished through a continuous cycle of learning and improvement that uses evidence-based regulations and policies.

It also requires engaging operators and stakeholders so they can understand the risks and help develop solutions to protect their businesses and the public. Many regulatory authorities are on a continual evolution as ‘modern regulators’.

The Ministry of Agriculture, Food and Rural Affairs’ Meat Inspection Program is also on this journey in applying these principles while working with operators to ensure a regulatory system that is stakeholder-centric, risk-based and solutionoriented. The benefits being a modern regulator is that it creates more opportunities for us to work together.

The following are some of the principles guiding the Meat Inspection Program’s approach to being a modern regulator: 1. Setting Clear Expectations and Outcomes Regulatory requirements and operational guidelines need to clearly communicate what regulators are trying to achieve and why it is important. This involves taking the time to explain the requirements to operators from outset to ensure that they understand what is expected of them to meet outcomes.

3.5regulatory x 4.5 ads_Layout 1 2/5/13 5:22 PM Page 2

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

2. Focusing on Important Problems There are many risks to monitor and control in our provincial meat plants. It is important to take a risk-based approach and target regulatory efforts on areas where there is the greatest potential for public harm. This involves identifying and analyzing potential threats; looking for patterns and high risk issues; taking an outcome-based approach to solutions when possible; and developing strategies to address these problems.

3. Promoting Compliance A key component of an Inspector’s role is being proactive by promoting compliance through education and awareness. It is recognized that businesses want to comply with regulatory requirements. Investing time to build relationships between inspectors and operators is crucial to sharing important food safety and animal welfare practices.

4. Assuring Compliance Inspector presence helps achieve compliance by identifying deficiencies that need to be addressed through corrective actions. Inspectors play an important role to ensure that operators understand what corrective action is expected and why it is important.

5. Improving Compliance Regulators need to take stronger action at times to address high risk issues or deal with chronic violations of regulatory requirements. Communication is critical to ensure the operator has an opportunity to express their position while also understanding what the regulator’s next steps will be if the risk is not addressed.

6. Reporting, Measuring and Evaluating Data analysis is important to track progress, monitor trends and determine where more regulatory focus is needed.

This also allows for more informed decision making and contributes to better evidence-based policies.

Essentially, striving to be a modern regulator never stops.

The concepts expressed above can already be found in the daily interactions between our Inspectors and Operators.

Open dialogue between all parties allows us to consider what changes are needed to our regulatory requirements. The key to keeping Ontario’s food safe and ensuring proper animal welfare practices is to continuously look for new ways to work together to examine and address the challenges and risks we are facing.

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

32

BLOCKtalk - Summer 2016

www.oimp.ca

NOTHING PORTIONS

more

P R E C I S E LY than the

MARELEC PORTIO With a state-of-the-art 360° 3D laser scanning system, the Marelec Portio is the industry’s most accurate portion cutter.

The Marelec Portio portion cutter features up to three laser scanner cameras for highly accurate portioning. This intelligent portioner slices all types of fresh boneless product by weight or by thickness.

Marelec Portio 3 Portion Cutter As product is fed on the infeed belt, three laser scanners measure its volume. A portion computer then calculates where to cut. Four stabilizing arms maintain control of the product. An ultra-fast cutting knife makes up to 1,000 precise fixed-weight cuts per minute. The economical Portio increases throughput, virtually eliminates giveaway, reduces trim, and delivers consistent and accurate portions. Contact us for more information. www.reiser.com Reiser Canton, MA • (781) 821-1290 Reiser Canada Burlington, ON • (905) 631-6611 2014

www.ontariomeatandpoultry.ca

BLOCKtalk - Summer 2016

33

Low Bacterial Count and Food Oxidation under the Microscope Dominic Dussault, PhD. Microbiology, Project Leader

New in Canada: LAE Strong Against Listeria In August of 2014, Health Canada approved the use of a new antimicrobial molecule called Na-Lauroyl-L-arginine ethyl ester mono hydrochloride, or simply LAE, in several types of food, including processed meats and cheeses. This approval follows on the path already devised by other food regulation agencies, such as the USDA/FDA and the WHO/FAO expert panel.

Supported by scientific studies Several toxicology studies have shown that LAE is non-toxic.

After intake, LAE naturally hydrolyzes in the form of molecules already present in the human body.

How does it work?

The antimicrobial potential of LAE can be explained by the fact that this molecule acts on the membrane of microorganisms, and impairs certain metabolic processes that are essential to their survival. Laboratory testing has demonstrated that the broadspectrum antimicrobial effectiveness of LAE has an impact on the survival of the majority of undesirable microorganisms, including Gram-positive bacteria (Bacillus cereus, Clostridium perfringens, Lactobacillus spp., Listeria monocytogenes, Staphylococcus aureus), Gram-negative bacteria (Campylobacter jejuni, Escherichia

coli, Pseudomonas aeruginosa, Salmonella typhimurium), yeast (Saccharomyces cerevisiae) and moulds (Aspergillus niger and Penicillium chrysogenum). In addition, several analyses on meats artificially contaminated with Escherichia coli, Salmonella typhimurium and Listeria monocytogenes have shown the potential of LAE in eliminating these microorganisms in food.

It should be noted that LAE maintains its antimicrobial activity when pH values are between 3 and 7, and it is not influenced by heat treatments. This ingredient can be directly added to meats by means of mixing, injection or tumbling, or it can simply be vaporized in the packaging or on the surface of the finished product. The key to LAE’s effectiveness is ensuring that the molecule comes into contact with the microorganisms by using the appropriate application method.

LAE is a complement to other antimicrobial solutions offered in the meat industry. LAE can help reduce the original microbial load in the food, while the use of a complementary inhibiting agent such as lactate and diacetate will help minimize the growth of microorganisms that survived the LAE treatment.

Clean Label Antioxidants Food oxidation is a major cause to food spoilage. Luckily, many different molecules of natural origin possess antioxidant

MULTIVAC Chamber Machines Simple. Flexible. Profitable.

The family of MULTIVAC chamber machines is sure to covers all size and output requirements. With compact tabletop machines to free-standing machines, flexible double chamber machines to automatic chamber belt machines and integrated shrink packaging lines, you simply opt to pack better.

Contact us today!

www.multivac.com

34

BLOCKtalk - Summer 2016

www.oimp.ca

properties that can reduce the oxidative reactions in food. Plants are made of a combination of molecules with a number of different biological properties. It is acknowledged that some of these active compounds are powerful antioxidants.

Rosemary Extract to Fight Oxidation It is well-known fact that rosemary extracts (Rosmarinus officinalis) are rich in antioxidant molecules. Carnosic acid and its derivatives (such as carnosol and methyl carnosic acid) are responsible for the protective effect of rosemary extracts against oxidative damage. These extracts are usually insoluble in water, but they disperse very well in oil.

For these reasons, rosemary extracts are excellent for preventing fat rancidity or for protecting natural fat soluble pigments in food. These are the motives behind the fact that antioxidant extracts are commonly used in processed meat products to protect them during storage.

When an oxidation problem is present, it makes all the more sense to use rosemary extracts, since they are part of a cleaner labels initiative.

Depending of the food process used, it might be more appropriate to use rosemary extracts in powder or in liquid form. It is also important to ascertain if the extracts will need to be soluble in oil or dispersible in water. There is a multitude of rosemary extracts that can meet the requirements for all different types of applications including seasonings, meats: fresh sausage, emulsified cooked sausage, fermented sausage, deli meat, frozen processed meat, drinks, oils, soups, sauces and prepared, fresh, cooked or frozen dishes.

Cherry Extract Replacing Ascorbic Acid or Sodium Erythorbate The acerola cherry (Malpighia emarginata) contains a high concentration of ascorbic acid (vitamin C). By using this cherry’s extracts, it is possible to replace some synthetic antioxidants such as ascorbic acid or sodium erythorbate. By choosing the cherry’s extract, it is an excellent step to obtain a cleaner ingredient list and appeal consumers to your finished products. The cherry extract can be used to preserve the fresh meat color in many applications such as fresh sausage, burgers, ground seasoned meat and many more. Also, it can act as a curing aid in clean label cured meat product.

ARE YOU AN OIMP MEMBER...

making award-worthy jerky and/or snack sticks,

with possibly a unique flavour or non-traditional protein,

open to having your peers evaluate your products,

and attending the 2016 Meating Place conference in October?

Then you need to consider entering the Dave Tiller People’s Choice Competition to be held October 22, 2016, at The Meating Place in Huntsville.

What’s in it for the winner you ask?

The ability to add ‘award-winning’ to your packaging, your peers’ admiration, a plaque, and bragging rights!

Interested? Check out the rules online at oimp.ca, or call the office at (800) 263-3797.

www.ontariomeatandpoultry.ca

2

6 01

BSA Inc. 5266 General Road Mississauga, ON L4W 1Z7 (905) 602-9639 • general@bsa.ca • www.bsa.ca

BLOCKtalk - Summer 2016

35

Names in the News New BFO President and VP The Beef Farmers of Ontario (BFO) Board of Directors elected their new President and Vice-President at BFO’s 54th AGM held in Toronto. Matt Bowman, Northern Director from Thornloe, will lead the Association in the year ahead as President with Joe Hill, Feedlot Director from Fergus, as Vice-President.

Agri-Food Management Institute Board Members The Agri-Food Management Institute (AMI) welcomed three new directors to the board at its May 5 annual general meeting. Incoming directors include Laurie Nicol, Executive Director of the Ontario Independent Meat Processors, Ed Verkley, Chair of the Poultry Industry Council, and Jean-Marc Beneteau, a specialty soybean and grains producer.

Minor Changes on the OP Board The Ontario Pork (OP) Board of Directors is pleased to announce that Amy Cronin was re-elected as Chair and Eric Schwindt was re-elected as Vice Chair at a recent board meeting.

As well, Chris Cossitt from Grey Bruce was appointed as board member for zone three in March. Other board members include Doug Ahrens, John de Bruyn, Oliver Haan, Arno Schober, Teresa Van Raay and Bill Wymenga.

OIMP Board of Directors Gerhard Metzger, of Metzger Meats in Hensall, an OIMP member for 23 years joined the Board at our April 14 annual general meeting bringing with him 28 years of industry experience.

After serving four years, Brenda Reinhardt, former owner of Sprucedale Quality Meats in Sprucedale, retired from the board.

We’d like to thank Brenda and wish her the very best, and provide a Gerhard Metzger, OIMP Director warm welcome to Gerhard.

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

Get started at www.TakeANewApproach.ca

36

BLOCKtalk - Summer 2016

www.oimp.ca

WORKSHOPS & WEBINARS Lunch & Learn Webinars run from 12:00 to 1:00pm.

Invitations to login will be sent once registration is received and processed.

Workshops run from 1:00 to 4:00pm at the OIMP Guelph office (unless otherwise noted on the registration form).

June 22, 2016 VENTILATION DESIGN AND FOOD SAFETY WORKSHOP

September 21, 2016 EXECUTING AN EFFECTIVE MOCK RECALL WEBINAR

Unwanted moisture is a problem in nearly all meat processing plants throughout the world. Dangerous conditions, such as fogging, are the results of unwanted moisture forming on equipment, floors, ceiling, and walls.

You have developed and documented your Recall Plan but now what? How do you know that it will be effective? Will you be able to trace all of the products or identify all of the customers that have received them?

Condensation happens in processing plants when warm humid air comes in contact with cooler surfaces such as those found in cut rooms, chiller rooms and packaging rooms. This workshop will outline the principals of sanitary design of a meat processing facility in relation to humidity and temperature, to control condensation.

This webinar will walk participants through a Mock Recall – identifying where gaps may exist and strategies on evaluating your Recall Plan’s effectiveness.

Workshop $150/person Webinar $50/person

www.ontariomeatandpoultry.ca

OIMP Members receive a

50% DISCOUNT on registration fees!

For more information, visit oimp.ca or call (519) 763-4558.

BLOCKtalk - Summer 2016

37

Advertiser Index A1 Packaging www.a1pkg.com

pg. 14

Igloo Food Equipment www.igloofoodequipment.com

pg. 27

Abate Packers www.abatepackers.com

pg. 25

Malabar Super Spice www.malabarsuperspice.com

pg. 29

Abell Pest Control www.AbellPestControl.com

pg. 25

Meat Depot, The www.themeatdepot.ca

pg. 17

Agri-Food Management Institute www.TakeANewApproach.ca

pg. 36

Multivac ca.multivac.com

pg. 34

AKR Consulting www.akrconsulting.com

pg. 16

Pemberton & Associates www.pemcom.com

pg. 18

BIO www.bioTrack.ca

pg. 19

Poly-Clip www.polyclip.com

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

pg. 29

Reiser www.reiser.com

pg. 33

Carlisle Technology www.carlisletechnology.com

pg. 11

Rothsay www.rothsay.ca

pg. 31

Donnell Insurance www.donnellins.com

pg. 12

Sani Marc www.sanimarc.com

pg. 31

Duropac www.duropac.com

pg. 25

VC999 www.vc999.com

Handtmann Canada www.handtmann.ca

pg. 39

Viscofan www.viscofan.com

pg. 17 & 32

pg. 2 & 40 pg. 13

MEMBERS, ARE YOU RECEIVING OIMP ELECTRONIC COMMUNICATIONS? Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest news within the industry including upcoming training events and funding opportunities.

Technical eBulletins are distributed as needed with information including regulatory changes, MOL blitzes, animal rights activist events, and business opportunities.

As this important industry information is often time-sensitive, please make sure your spam safe list includes news@oimp.ca, technical@oimp.ca, and member@oimp.ca.

If there are other people within your company that should be receiving information contact Jessy at (519) 763-4558 or member@oimp.ca to have them added to our lists.

38

BLOCKtalk - Summer 2016

www.oimp.ca

SPIN UP YOUR PRODUCT PRODUCTION!

Visit XtraVac:

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

XtraVac Multihead and Rotary Bagging System Solutions Excellent for Jerky, Baked goods, Pet Supplies, Fruits & Veggies, Fresh or Frozen.

Simple to Control, with everything needed to load, weigh, bag, and seal perfectly preserved products... ready for Retail Shelves!

XtraVac provides economic machine solutions for packaging products of all kinds.

Learn more at XtraVac.com, Call or Email Today!

877-435-4555 · Sales.Canada@XtraVac.com

A DIVISION OF