Keeping Ontario’s Meat and Poultry Industry Informed Summer 2019
Vol. 25, Issue 2
$10.00
E rb Transport Limited
30 Bringing Food to your Family’s Table
ALSO INSIDE:
Save the Date – Regional Meetings pg. 9
OIMP’s Energy Program pg. 18
Connecting Pastures to Plates pg. 22
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Index BLOCKtalk - Summer 2019
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Vol. 25, Issue 2
28
Buster Rhino’s Southern BBQ
Meet Local Chicken Demand
President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Fast Forward..................................................................... 8 Names in the News........................................................... 6 Normal is a Setting on a Washing Machine...................... 8 Take the Anxiety out of Recall Management................... 12 Supporter Program 2019................................................. 14 Open-Faced Chicken, Asparagus, and Red Pepper Sandwiches................................................. 15 Modernize or Lose Market Share.................................... 16 Ontario Finest Meat Competition.................................... 16 OIMP’s Energy Program.................................................. 18 Homegrown Ontario........................................................ 19 Meet Local Chicken Demand.......................................... 20 Connecting Pastures to Plates........................................ 22 Three Myths about Hiring TFW....................................... 24 Buster Rhino’s Southern BBQ......................................... 28 Erb Transport Limited...................................................... 30
38
Meat Industry Expo
One Step Back Traceability............................................. 32 Pre-Start Health and Safety Reviews.............................. 34 Advertiser Index.............................................................. 37 Meat Industry Expo......................................................... 38 www.ontariomeatandpoultry.ca
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Change is Coming With summer just around the corner, we can’t help but think of warmer days and more time enjoying the great outdoors. BBQ season is always a favourite time to enjoy the company of family and good friends. Impromptu gatherings are always easy when there’s delicious meat and poultry on the grill. Carnivores will agree…nothing beats the “real McCoy”! Our AGM was held in April and some changes to the Board were made. On behalf of the Board and membership, I want to thank Marc Oliver of Sargent Farms for his contribution to the association and the industry during the eight years he served as Director. We welcomed Kevin Schinkel of Schinkel’s Legacy to the role at the last Board meeting. This year will we will gain additional insight and knowledge from our Associate members as Board members. The two vacancies were filled by Graham Dalziel (Handtmann Canada) and Mike Hutson (SYSPRO Canada). Their contributions will be an asset and the Board looks forward to working together with them. Finally, we are pleased to announce our new partnership with ECNG. Members can enjoy the expertise and knowledge of ECNG on how to save money on energy bills. There is no cost to have an evaluation done and the savings can be quite substantial. Contact the office for more details. Carol Goriup, Enjoy the summer! President
A
s we transition from spring to summer, it signals a time for new beginnings. The first fruits of spring come out of the ground, butcher shops ready themselves for BBQ season, and finally the year past is behind us. Last month we celebrated our 39th AGM and we did just that, celebrated a year of reflection and brought in a year of renewal. In the year ahead there will be many fresh starts.
We started off the new year with a new addition to the OIMP team. I’d like to officially welcome Roger Oei to the team, bringing with him a wealth of knowledge in finance and administration, Roger will bring a new dynamic to the team that will help us continue building a sustainable non-profit model for the future. Also new this spring are changes to the Ontario Finest Meat and Ontario’s Finest Butcher Competition. In the Ontario Finest Meat Competition, we are introducing new categories to reflect the diversity of our membership. This year’s competition includes pulled meat, game meat and fresh sausage categories. I’m looking forward to seeing the innovation and creativity, and to seeing the best products in Ontario. Ontario’s Finest Butcher challenge will be open to all butchers this year. We are doing this in order to reach out to even more retail stores, continue our work promoting the trade as a viable and successful career and to continue our search for Canada’s best butchers which will compete in Sacramento, California against 13 other countries for the title of World’s Best Butchers in September 2020. We are not done yet, in fact, we have only just begun. There will be many more firsts and new things happening soon. Uniting our industry, standing up for your rights, supporting the sector’s growth and innovation and promoting the best meat and poultry products made by family businesses across the province are our goals. #ForwardTogether is how we are going to get it Franco Naccarato, done. Executive Director
MEMBERSHIP (800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 6 Associate Members - 55
Business Retail Members - 44 Retail Associate Members - 5
Business Members - 138
Total Members - 248
OIMP LIFETIME MEMBERS • Laurie Nicol (2018) • Joe Abate (2017) • Brian Quinn (2016) • Graham Dalziel (2015) • Tony Facciolo (2011) • Pat Johnson (2005)
• Gerry Houtzager (2003) • Leo Rocheleau (2001) • Jim Vidoczy (2000) • Nancy Ackert (1997) • Dr. Ron Usborne (1996) • Ron Deeth (1995)
OIMP LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years. • Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987) • Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989)
• Springer’s Meats, Hamilton (1989) • Barron Poultry, Amherstburg (1991) • Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy (1993)
MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • Hayter’s Farm, Dashwood (2016) • Schinkel’s Legacy, Chatham (2014) • Conestoga Meat Packers, Breslau (2013) • In Memory of Dave Tiller (2012) • Halenda’s Fine Foods, Oshawa (2011)
• Springer’s Meats, Hamilton (2010) • VG Meats, Simcoe (2009) • Stemmler’s Meat & Cheese, Heidelberg (2008) • Leo Rocheleau, Maidstone (2007)
ASSOCIATE MEMBER RECOGNITION AWARD (AMRA) RECIPIENTS VC999, Saint-Germain-deGrantham (2018) Handtmann Canada, Waterloo (2017)
Malabar Super Spice, Burlington (2016)
OIMP Vision
To be the unified voice for Ontario’s meat and poultry industry.
OIMP Mission
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To connect, support, and advocate for our members.
www.oimp.ca
OIMP
Welcome to the Association
ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@oimp.ca
Building an informed and engaged membership representing a diverse Ontario meat and poultry industry. Bani Halal Food Yousef Bani 43 Drummond St, Etobicoke (416) 521-9990 banihalalfood.ca
Charles Quality Meats Ltd. Sam LoBrutto 1476 Wilby Rd, St. Agatha
Dresden Meat Packers Ltd. Michelle Babcock 10210 McCreary Line, Dresden (519) 683-2585 dresdenmeatpackers.com KolMix Foods Inc. Edina Causevic 5-168 Barton St, Stoney Creek (905) 662-0435 kolmixfoods.com
Ulrich Family Meats Erika Barton B-155 Front St S, Orillia (705) 329-4005
Alpha Eagle Group Mohammad Shanid 1-505 Apple Creek Blvd, Markham (905) 470-8806 alphaeaglegroup.com BDO Canada LLP Kevin O’Donnell 1700-1 City Center Dr, Mississauga (905) 270-7700 bdo.ca
Prominent Fluid Controls Ella Knapp 490 Southgate Dr, Guelph (888) 709-9933 prominent.ca Spectrim Label & Equipment Rick Squires 103-3345 North Service Rd, Burlington (888) 852-2357 spectrimlabel.com
&
TECHNICAL DIRECTOR Daphne Nuys-Hall technical@oimp.ca INDUSTRY DEVELOPMENT COORDINATOR Derek Boudreau d.boudreau@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca BOOKKEEPER/ADMIN Roger Oei roger@oimp.ca
BOARD LISTING
PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington DIRECTOR | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Mike Hutson Syspro Canada, Mississauga DIRECTOR | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Maurizio Racco fudi, Brampton DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg
Clip it… clip it good.
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. BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members. ADVERTISING DEADLINES 2019 Fall August 9 Winter November 8
LEARN MORE at
polyclip.com
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.
www.ontariomeatandpoultry.ca
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NAMES IN THE NEWS
New Hire at Malabar
Malabar Super Spice is excited to announce that Abbie Haskett has joined their Customer Service team. Abbie brings the right attitude and commitment that Malabar looks for in managing their customer experience. Already with a great background in the food industry, Abbie is continuing to expand her knowledge and expertise in the meat and prepared food industries.
By recycling food and animal by-products we promote sustainability and provide responsible value-added solutions Our suite of services includes: ▪ Animal By-Product recovery for butcher shops, abattoirs, grocery stores ▪ Oil & Grease recovery for restaurants and food processors ▪ Grease Trap & Interceptor cleaning
Our quality standards and HACCP registered system assure you of only the finest products.
Rothsay P.O. Box 65647 Dundas, Ontario Canada L9H 6Y6
Toll Free: 1.800.263.0302 Fax: 905.628.8577 Web: www.rothsay.ca Email: ontariosales@rothsay.ca
WHAT’S ON YOUR GRILL THIS SUMMER?
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Stefan Neumann. Master Butcher. Sausage Expert.
“I’m Stefan Neumann and I’m part of the Reiser team of “Meat Heads” who work with customers to improve both their processes and their products. I can help you every step of the way – from formulation to production to packaging. With decades of experience, I can show you how to consistently link the highest quality fresh sausage with exact weights and uniform lengths. Are you ready to improve your sausage processing? Let me show you how.”
Watch Stefan’s video
www.reiserexperts.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2019
Normal is a Setting on a Washing Machine Deanna Zenger, Food Processing Skills Canada
I
n this issue of BLOCKtalk, we will focus on how the WORKPLACE revolution that companies face today is different from the one in the past. The workforce revolution today is about culture and it will be destructive. Changes in attitude and priorities will drive the workforce and in turn, your business.
The job market is hot. Unemployment is low. Millennials, as an example, have higher expectations for their culture. They expect high levels of trust. They demand to be treated with dignity and respect. Why do Millennials have higher workplace demands? One reason: they observed their Baby Boomer parents sacrifice their personal lives for their employers; employers that had little regard for their families. They felt the impact of their parents being laid off and its tragic impact on the family.
coffee shops full-service kitchens fitness centers basketball and tennis courts yoga
daycare shuttle service bicycle repair unlimited vacation time car washes theaters
snacks video games college tuition repayment maid service RSP contributions upskilling programs
Although the perks are nice, they do not guarantee a successful, attractive and enduring culture.
In our current business climate, failing to create a positive employee experience will lead to disaster. It will be difficult to not only attract and retain the best talent, it will be difficult to retain any talent at all. Since the job market is hot, creating a great place to work is no longer an option – it’s a necessity. I find the greatest detriment to creating culture is a lack of generational understanding. Decision-makers are primarily ‘of a generation’ that no longer exists. “Why do I have to change”, is a common refrain in the industry. Who says you have to change? You just need to understand and grow. No matter which generation you belong to, stereotypes will often cloud your thinking about other generations. How often have you looked at a resume and decided that an applicant was “too old” or “too experienced” for the job? Or, on the flip side, you decided not to call a candidate back because you figured they were too “young and lazy”. These stereotypes are not just illegal in many countries, but they are also harmful to your team and your organization. An academic research report, titled The Impact of Aging and Age Diversity on Company Performance, by the University of Zurich analyzed the costs and benefits of age diversity to conclude that the net benefits of age diversity outweigh the costs to have a positive effect on productivity for organizations, particularly those that rely on innovation and creative problem-solving. Perks are Not the Answer There is a lot of news coverage on the latest company perks. Perks are the Millennials workplace crack. The workplace revolution, however, is more than perks. Perks are simply the icing on the cake. You might find it interesting, however, to see a list of perks currently being offered. Just for kicks, here is a list of perks being offered by employers across the country: 8
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The Trust Factor Based on research, trust is the secret sauce of a great company. Employees want to be treated with respect. Regardless of their position, from sanitation workers to the production line, treating employees with dignity is non-negotiable. At any level, we all need to feel respected in the workplace to stay engaged and motivated. Respect looks a little different for each generation, as they value different treatment that affects perceptions of respect. Generation X considers time their most valuable resource; they were the “inventors” of work/life balance. Therefore, you show Gen X respect by giving them their time. This means that you are not overloading them will unnecessary meetings and tasks which Continued on page 10
www.oimp.ca
Save Date! the
We are coming to you! We are hosting eight regional meetings across the province to hear from you, our members, on how our association can better serve you and add value to your membership.
Stay tuned for more information about times and locations GUELPH on week of July 2
SUDBURY on week of July 22
MISSISSAUGA on week of July 2
LINDSAY on week of July 29
WOODSTOCK on week of July 8
OTTAWA on week of July 29
CHATHAM-KENT on week of July 8 THUNDER BAYon week of Aug 6 For more information and to receive updates about the meetings, sign up for our mailing list at: www.wiltongroup.ca/ontariomeat | (519) 763-4558 If the above dates and/or locations don’t work for you, but you’d still like to be involved, contact us!
(905) 319-2252 | (877) 338-2252 | peterd@donnellins.com www.ontariomeatandpoultry.ca
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Continued from page 8 – N ORMAL
IS A SETTING ON A WASHING MACHINE
limits their ability to be productive with what really matters and cuts into their personal time. Baby Boomers, on the other hand, feel respected when you give them your time. They value one-on-one relationships. They want to talk in person and on the phone. They like one-to-one conversations and they like working with others. Millennials want to be part of the decision-making process; they feel respected when they feel as though they have had input and their ideas have been heard. Generation Z have been influenced heavily by their Gen X parents and the speed at which the world works today, so they feel respected when you get directly to the point, give them work to do, and then let them go do it.
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Simple understanding of what drives different generations will go a long way to creating a solid multi-generational culture in your business. Change is the new normal, and change comes from the top. Food Processing Skills Canada (FPSC) 201-3030 Conroy Road Ottawa, ON K1G 6C2 (613) 237-7988 succeedingatwork@fpsc-ctac.com fpsc-ctac.com THE FOOD HANDLING SPECIALIST, YOUR PRODUCTION DESERVES FIRST QUALITY EQUIPMENT CALL US: (905)-565-1500 VISIT US AT: PROCESS EXPO CHICAGO BOOTH #2264, 8-11 OCT MEAT INDUSTRY EXPO NIAGARA FALLS BOOTH #115, 25-26 OCT
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Take the Anxiety out of Recall Management Why is recall management important? Andy Cumpton, Application Specialist, Carlisle Technology
R
ecall management can be a nightmare. According to the U.S. Food Safety and Inspection Service there were over 125 food recalls in the United States in 2018. That is more than double the number of U.S. recalls (54) FSIS reported in 20081. With recalls on the rise in all sectors of the food industry, recall management has become increasingly more important. A recall can costs a food company millions of dollars. Is your company prepared? How confident are you that your team can effectively manage a recall? There are many reasons why a product can be recalled. Effective and timely management of recalls is the key to building consumer confidence, strengthen supplier relationships, manage market risks and avoid legal issues. Food companies can be prepared for a potential recall with the help of an effective traceability system. Why is traceability important? Traceability is important because it’s the mechanism that makes recall management effective. Recall management should be one of the top priorities in any food plant. Unfortunately, most food plants are fast paced and extremely busy (sometimes chaotic) environments. Under those conditions it can be easy for a food plant to adopt a reactionary mentality to try and cope with the realities of high employee turnover, production demands, and ever decreasing margins. This can cause traceability to take a back seat instead of receiving the attention it requires. Take a step back and look at the reasons why recall management is important. It’s required! Adhering to government standards Arguably the most common reason food plants invest in traceability is to adhere to government regulation. A food processing company is responsible for being able to track one step forward and one step backward. Everything production related that is received into the plant, from live animals to finished goods packaging material, must have a record of where it came from. Every production batch must have a record of what products were added to it and where they came from. Every product shipped out the door must have a record of where it was sent and when it was sent. Moving away from the old paper-based tracking method, and adopting an electronic system that is more automated, will enable a plant to quickly and accurately perform a recall or a mock recall with a couple of button clicks instead of taking days or weeks to dig through old manual records. Protecting your brand A food safety incident such as a recall can be expensive and can permanently damage a company’s brand. One of the costliest parts of a food safety incident is the amount of time and money that must go into rebuilding the company’s brand. Since the stakes are so high with food safety, almost all food plants participate in mock recalls. Mock recalls test and confirm the plant’s ability to quickly recall product in the case of an emergency. Most food 12
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companies know the value and importance of their brand and want to establish consumer confidence through their strong recall management capabilities. Expanding market opportunities As food plants gain momentum and begin to expand their operations, they start looking for larger opportunities. With an effective traceability system in place food processing companies can grow their market by gaining access to larger food retailers and distributors who have stricter recall requirements. Almost all large food retailers like Walmart and Costco, require their vendors to have an automated traceability system. Large food retailers and distributors want to reduce their food safety risks by requiring their suppliers to prove the effectiveness of their traceability system. They typically require their vendors to participate in mock recalls to demonstrate they have a firm grasp on recall management. Tell me again, why is traceability important? Traceability helps a food company adhere to government standards which in turn protects the consumer. Traceability protects the food processing company by protecting its brand. Finally, traceability is important because it opens the doors to new opportunities! Carlisle Technology (800) 806-2000 sales@carlisletechnology.com carlisletechnology.com 1 Department of Agriculture, United States. “FSIS.” Recall Summaries 2018, 14 Jan. 2019, www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/ recall-summaries/recall-summaries-2018.
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SUPPORTER PROGRAM DIAMOND
PLATINUM
GOLD
The casing company
SILVER
BRONZE
Our association is dependent upon the ongoing financial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the 14 BLOCKtalk - Summeron 2019 sector. For more information how you can become part of the OIMP Supporter Program contact Derek Boudreau at d.boudreau@oimp.ca or (519) 635-9281.
www.oimp.ca
Open-Faced Grilled Chicken, Asparagus and Red Pepper Sandwiches Foodland Ontario 1 Stone Road West Guelph, ON N1G 4Y2 (877) 424-1300 foodland@ontario.ca @FoodlandOnt @FoodlandOntario @foodlandontario Foodland Ontario Foodland Ontario
Makes 4 servings. ion Time: 15 minutes Grilling Time: 10 to 15 minutes • Preparat , salt and pepper; divide in half. In small bowl, combine oil, garlic, oregano To one half, stir in vinegar. Set aside. ken breasts in half to make 4 Holding knife blade horizontally, cut chic Trim asparagus to length of pieces. Brush with some of the oil mixture. mixture. buns. Toss asparagus with some of the oil over medium heat; grill until Slice buns horizontally and place on grill chicken, asparagus and red toasted, about 2 minutes. Set aside. Add l chicken is no longer pink, and pepper to grill; grill over medium heat unti removing as they are done. vegetables are tender, 10 to 13 minutes, Toss greens with vinegar mixture. bun half. Top with chicken, Brie, To assemble sandwiches, place greens on asparagus and red pepper. utes or until firm. Tip: For easy slicing freeze Brie for 15 min
www.ontariomeatandpoultry.ca
INGREDIENTS
• 3 tbsp (45 mL) olive oil • 1 clove garlic, minced • 1/2 tsp (2 mL) dried oregano leaves • Pinch each salt and pepper • 1 tsp (5 mL) balsamic vinegar sts • 2 boneless skinless Ontario Chicken Brea • 12 Ontario Asparagus Spears Pepper, • 1 large Ontario Greenhouse Sweet Red quartered • 2 crusty buns (such as ciabattas) Greens • 2 cups (500 mL) mixed Ontario Salad or Baby Spinach Leaves d • 4 oz (125 g) Ontario Brie Cheese, slice
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Modernize or Lose Market Share: The Case for Digitalized Operations Mike Hutson, Solutions Architect, SYSPRO Canada
T
oday’s food and beverage manufacturers don’t merely rely on innovation and digitalization because it’s the latest trend - it’s an outright requirement in order to maximize efficiency and cost savings. Gartner’s glossary defines digitalization as “the use of digital technologies to change a business model and provide new revenue and value-producing opportunities.” Being a successful food or beverage manufacturer in 2019 is no small feat. It requires an efficient supply chain and demand management process, quality control, and a willingness to adapt to an ever-changing industry. With advancements in ERP (Enterprise Resource Planning) solutions it’s important to keep your business software up to date to facilitate the digitalization of your operations to achieve optimum sales and distribution success. That being said, let’s explore why digitalization is essential to today’s food and beverage manufacturers. Traceability is Now Mandatory The processes behind the inspection and regulation of food and beverage products are changing, which means that a willingness to adapt and innovate is critical to your operations. For instance, the Safe Food for Canadians Regulations (SFCR)
require that, as of January 2019, manufacturers have a food safety Preventative Control Program in place which adheres to the current Hazard Analysis and Critical Control Points (HACCP) process. In addition, most Canadian food and beverage manufacturers are also required to implement a verified traceability system for transparency. Because the new regulations are “outcome-based” rather than prescriptive, the Canadian Food Inspection Agency (CFIA) does not map out a “one-size-fits-all” traceability program to follow. Manufacturers could create a traceability system that works holistically within their existing processes, while adding value to other areas of their operations. That means manufacturers have the freedom to seek out a traceability system that is optimized to suit their business’ specific needs. The Case for Automating Traceability Manufacturers that implement an automated system have realized key benefits including greater potential increasing production capacity and margins by improving value chain efficiencies. A derivative of a properly implemented system is the ability to have one-step-forward one-step-back traceability of all raw ingredients, packaging and finished
Ontario
FINEST MEAT Competition
TM
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goods which, in the event of a recall, will drastically reduce the time to generate the required information and overall scope and exposure. These manufacturers have started their digital transformation journey with the digitalization and automation of processes; areas where an ERP system can help. Automating your data collection process offers additional benefits, such as boosting overall efficiency and productivity, while virtually eliminating data entry errors. It can help reduce costs, minimizing loss and food waste throughout the process and potentially shortening lead times for bringing new products to market. Manufacturers with automated processes are better able to create customized or short-run products for clients and can better manage their resources through just-in-time production. Connected systems can also ensure the company is operating at peak efficiency so that it is best positioned for growth when opportunities arise. Don’t Put Your Brand at Risk If there’s one thing that can help your business sink or swim, it’s your reputation. Greater transparency and accountability are understandably being demanded by both retailers and consumers, driven by an increase in recalls and investigative reports seeking to protect shoppers. In the event of a recall, the faster you can identify the nature of the issue, the whereabouts of all affected products and your remediation plan, the more confidence consumers will have in your brand.
With the onset of Industry 4.0 technologies and mandatory traceability, manufacturers have little choice but to modernize or lose market share. Industry 4.0 technology will continue to play an essential role especially when working with perishable products that need to get out quickly without skipping compliance or QA-related steps along the way. After all, you don’t want to be left behind with an out-dated system, since a lack of innovation will allow others to literally take a bite out of your sales. SYSPRO is a global, independent provider of industry-built ERP software designed to simplify business complexity for manufacturers and distributors. Focused on delivering optimized performance and complete business visibility, SYSPRO’s strengths lie in a simplified approach to technology, expertise in a range of industries, and a commitment to futureproofing customer and partner success. SYSPRO Canada 5995 Avebury Road, Suite 902 Mississauga, ON L5R 3P9 (905) 502-5502 info@ca.syspro.com syspro.com
SYSPRO Canada will be exhibiting at the Meat Industry Expo, October 25-26. Stop by BOOTH #123 to hear first-hand how SYSPRO is solving complex business challenges in the food industry.
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4:14 PM 17
Contact Sasha Giurici for details: (905) 635-3280 | sgiurici@ecng.com
In partnership with
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WATERLOO REGION MEAT PROCESSOR CREATING JOBS AND BOOSTING LOCAL ECONOMY Greenbelt fund investment paying off for Stemmler Meats & Cheese With the help of a $115,000 investment from the Greenbelt Fund, Stemmler Meats & Cheese has created eight jobs and significantly increased local food sales.
“Our investments, including this support for Stemmler Meats & Cheese, mean the creation of good jobs and more local food being purchased across the province.”
Stemmler Meats purchased high-tech equipment that is supporting the Waterloo Region processor's growth by attracting large customers, such as school boards, universities, colleges, long-term care homes and hospitals. The processor's new automated packaging processes have reduced production time from 10 hours to under two—bringing sales of locally-raised meat to broader public sector organizations, including Guelph's St. Joseph’s Health Centre and Waterloo's Luther Village on the Park, from $885,000 in 2015 to $1.75 million in 2018, an increase of $865,000 or nearly 100%. As of 2019, Stemmler’s is now providing local meat products to new customers such as Oakville Memorial Trafalgar Hospital and the City of Toronto’s long term care homes.
"The food manufacturing sector is the second largest employer in Ontario and by adding more local farmers in this equation—rather than imports—it helps businesses like ours put them to work," said Kevin Stemmler, co-owner of Stemmler Meats & Cheese. "I am a big believer in eating healthy and there isn’t a better way to eat healthy than to eat local. These are two great reasons why the Greenbelt Fund should continue making investments in Ontario's agri-food sector."
"By partnering with Ontario businesses through our grant program we're able to open up new markets for our province's farmers," said Edward McDonnell, CEO of the Greenbelt Fund.
Since 2010, the Greenbelt Fund has invested in hundreds of projects across the province that directly support farmers and small businesses in the local food sector. These investments are increasing the amount of fresh and delicious local food available to the people of Ontario— providing a financial boost to the province's farmers and helping to build successful and prosperous rural communities. About the Greenbelt Fund: The Greenbelt Fund changes the way we eat food in Ontario. The Fund’s innovative investments get more local food onto the plates of the people of Ontario. We work with businesses, institutions and NGOs to make Ontario’s farmers the first choice for consumers. The Fund’s work has generated a 13-fold return on our investments, permanently changed the food value chain and improved local food awareness and education around the province. As a not-forprofit, the Greenbelt Fund is supported by public and private sources.
Greenbelt Fund
(905) 875-2077 greenbeltfund.ca @ontariofresh ontariofresh ongreenbelt OntarioGreenbelt
www.ontariomeatandpoultry.ca
- Summer 2019 Left to right: Kevin, Terry and BLOCKtalk Shawn Stemmler
19
Meet local chicken demand with CFO’s Artisanal Chicken program ®
“The nice thing about the program is that it keeps the numbers up—they bring larger orders,” said Velma Armstrong, who, along with her husband, owns Sprucedale Quality Meats. “It’s easier to process one order of 200 chickens than having 10 farmers bringing us 20 each,” she added.
With consumer demand rising for chicken that’s grown locally and sustainably, independent processors and butchers can find both customers and suppliers through the Chicken Farmers of Ontario’s (CFO) Artisanal Chicken® program. “There’s a certain segment of society that wants a premium product from a known source,” said Dale Schefter, who owns Schefter Poultry Processing, located about 15 kilometres west of Harriston. “The artisanal farmers are able to capture that market.” Schefter added that the 27 artisanal farmers that he deals with always bring high-quality, processor-ready chickens.
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The provincially-licensed abattoir is located 20 minutes north of Huntsville, and has a small retail outlet on location and an online market. Armstrong said that there are four to six regular artisanal farmer customers who come to her abattoir to have their chickens processed. The farmers then sell the birds to local restaurant and retail outlets. The program is the first-of-its-kind in Canada. It was introduced by CFO in 2015 to encourage small-scale farmers to supply craft chicken for processing which is intended for local farmers’ markets, retail outlets and restaurants. It’s a way for farmers and processors to explore specialized markets, grow their businesses and support their local communities.
www.oimp.ca
The Artisanal Chicken® program enables farmers to raise between 600 to 3,000 birds annually. Participants have to adhere to the same exacting food safety, biosecurity and animal welfare standards as all other farmers who are granted growing rights and licences through CFO regulation. CFO also provides technical and educational support to new farmers, and is available for advice and assistance should they need it. Currently, there are close to 150 of these farmers across Ontario, and there’s room for more. Rebecca Landman, of Landman Gardens and Bakery has participated in the program since 2016 and is most proud of the quality of the meat from her birds. Her business is located north of Grand Valley. This year, she’s raising 2,000 birds. Landman sells her chickens at her on-farm retail store, at a farmers’ market in Orangeville, and to local restaurants. Chicken meat is also available through her Community Supported Agriculture (CSA) business.
Independent meat processors looking to expand their local markets and differentiate their product lines are encouraged to contact CFO about the program at artisanalchicken.ca
To participate in the program, farmers need to fill out an application that goes through how they intend to produce their flocks, and the markets they intend to sell into.
or reach out to
Landman, who raises free-range, antibiotic-free and nonGMO birds was impressed with CFO’s Artisanal Chicken® program right from the beginning.
local areas to see if
“It was an awesome process,” Landman said. “I was amazed at how open they were to different methods of raising chickens.”
farmers in their they are interested in participating.
Chicken Farmers Of Ontario (905) 637-0025 ontariochicken.ca @OntarioChicken ChickenFarmersofOntario Chicken Farmers of Ontario
www.ontariomeatandpoultry.ca
BLOCKtalk - Summer 2019
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By Megan Wollenberg, Feast On Program Manager According to the Ontario government, our province hosts one of the largest and most accessible economic markets in North America. We have an incredible ease of access to and within the province, for both our 14 million residents and 142 million people living within a day’s drive of Ontario. With that in mind, it’s no surprise to learn that one of our primary sources of tourism comes from our neighbours down south and domestically from our very own Ontarians. The most recent report from the Ontario Ministry of Tourism, Culture and Sport, indicates that Ontario’s GDP from tourism was 32.7 billion dollars. From that, 40 percent of all spending by Americans in Canada was made in Ontario; 34.1 percent by all Canadian spending on tourism in Canada was also spent in Ontario. What’s even more fascinating, is the second most reported reason for tourism within this province is to engage in local food experiences and food destinations. Culinary tourism is a revenue generator and an economic driver here in our province. At the Culinary Tourism Alliance, we know that visitors are looking for homegrown Ontario experiences – experiences that define an unique and memorable taste of place. This is why our Feast On program works hard at developing direct relationships with our program partners, producers, restaurants, and everyone else in between. We seek to build and develop more robust business relationships within the food, agriculture and tourism industries.
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None of this would be possible without partnerships with Ontario’s food commodity groups already doing the work to build economic support within their industry. An integral part of our Feast On program are Program Partners who support Ontario farmers and producers by providing a market for Ontario products – as well as education to bolster consumer appetite for local products in the foodservice, hospitality and tourism industries. Let’s take a quick look at some of our Program Partners – Ontario Pork, Ontario Beef and Turkey Farmers of Ontario. These three partners each act as a conduit for farmers and producers within their groups, bolstering education and access for consumers to Ontario product. With these partnerships, Feast On further connects with commodity specific farmers, facilitates education for chefs on local product or even the breaking down of specific product. This brings more awareness of what Ontario farmers and processors are doing in Ontario, how to access it, and brings more of it to the consumer’s plate. This network is crucial for developing the foundation for Ontario’s taste of place – it’s capacity to create unique, authentic and memorable food experiences in the province. Culinary Tourism Alliance (416) 644-3601 ontarioculinary.com @OntarioCulinary OntarioCulinary ontarioculinary
®
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BLOCKtalk - Summer 2019
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Three Myths about Hiring Temporary Foreign Workers Neil Connolly, Director of Client Success, Bright Immigration
T
he Federal Government has recently announced improvements aimed specifically at the meat processing industry that will help you recruit the qualified people you need to grow your businesses. If you’ve never considered hiring a Temporary Foreign Worker, it may be worth considering now. Here are three myths of which you should be aware, so you don’t get led astray!
Myth #1 - F inding and Hiring a Temporary Foreign Worker is Daunting Finding and hiring a Temporary Foreign Worker (TFW) can be a lengthy process that involves several steps, but it is a process that can be outsourced to professionals. There are three main areas for which you need to plan: immigration, recruitment and settlement. Create a good plan to improve your chances for success at each step. The whole process can take months from when you start until your foreign workers begin work in your organization. Take
a long-term look at your labour needs before you begin the immigration and foreign recruitment process, because this is not an overnight fix for your urgent labour turnover. Hiring a TFW should be part of your long-term growth strategy. Depending on which immigration program is best for your business, you may have to build a documented business case for the government that shows what you have done to try to recruit Canadian workers and why you now need to bring in foreign workers. Immigration Choose the best immigration program for your company. There may be better options for you than the popular Labour Market Impact Assessment (LMIA) program. You could save time and money and improve your outcomes. Recruitment Planning your recruitment several months in advance can help reduce your costs and shorten the time it takes to bring a TFW into your organization. It is important in the recruitment process to determine as closely as possible that the candidates’ objectives and interests are aligned with your organizational needs. Settlement Settlement services are programs and support designed to assist TFW’s to begin the settlement process and to help them make the necessary adjustments for their life at in a new company and a new city. Supporting foreign workers through a smooth transition to their new environment allows them to more fully participate and contribute at work, and in your community.
Get your free, no-obligation quote today! Contact Scott McKenna smckenna@sanitationco.com (519) 830-2597 In association with Food Safety Alliance
Establish a program to help your new employees become more quickly orientated in their new environment, and establish new, comfortable routines. New employees will appreciate the attention and care and will feel welcomed and valuable. Myth #2 - H iring a TFW Restricts my Flexibility if I Need to Lay Off Employees A Temporary Foreign Worker is entitled to the same rights as your other Canadian employees. No more, no less. If your Continued on page 26
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www.oimp.ca
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Continued from page 24 – THREE
MYTHS ABOUT HIRING TEMPORARY FOREIGN WORKERS
business changes and you need to lay off employees, you can lay off TFW’s under the same conditions and selection process as your Canadian workers. Obviously, you want to try to keep your best workers, whether they are Canadian or TFW’s, but you will have no additional restrictions as to who you need to lay off when it comes to Temporary Foreign Workers. Myth #3 - I t’s Way too Expensive to Hire a Temporary Foreign Worker What rate of return (ROI) do you expect when you make an investment for your business? 10%? 20%? If you could make an investment for your business and get a 30% return, would you be inclined to make that investment? There are definitely some up-front costs involved with hiring a TFW, but the return on that investment is excellent, sometimes ranging well into the 100’s of percentages. It will be much higher than investing in new technology or machinery. So, if you’re looking for one of the best investments you can make in your business, look no further than hiring a Temporary Foreign Worker. You may think that such an investment may fall flat if you hire someone who is not a productive worker in your company. Well the truth is that foreign workers are highly motivated
when they come to Canada. They want to get Canadian Permanent Residency and give their family a better life than in their home country, so they generally work hard and with dedication. With structured recruitment, organized onboarding and ongoing support, you will increase the probability of maximizing your investment in a Temporary Foreign Worker. There are many good reasons to invest in Temporary Foreign Workers. It offers a good financial return and allows you to grow your business and take on new customers. Make sure you get all the correct facts about the international recruitment and immigration process, so you can make the best decision for your business. Speak to an immigration professional so you have the facts, not the myths! Bright Immigration 407 Yonge St. Toronto, ON M5B 1S9 (416) 229-0857 nc@brightimmigration.com brightimmigration.com
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BLOCKtalk - Summer 2019
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BUSINESS MEMBER PROFILE
Buster Rhino’s Southern BBQ Heather Nahatchewitz, OIMP Marketing and Communications Director
A
n avid cave diver, Darryl Koster travels to Florida annually, stopping to visit family (who are professional barbequers!) in South Carolina. Over the years, he learned how to barbeque and became quite good at it and his family suggested he open something in Ontario where there was nothing like it at the time. That was about 15 years ago. Darryl knew he was tired of being a computer programmer, and desperate to try something new, he followed his true passion - a great love for food and preparing food for others - and opened Buster Rhino’s Southern BBQ. “Since it was first discovered meat tastes good cooked over a fire, we’ve had barbecue” says Darryl. “But Southern BBQ was not big in Ontario until the past several years.”
What is southern BBQ? The process of cooking meat low and slow over hardwood or charcoal for extended periods of time. The pork rinds are sold across the province through the store/ restaurant or online, and Darryl’s IT background provided the perfect advantage when developing the ecommerce site. Darryl believes that’s something butchers are missing – that knowledge, the ability to build, maintain, and utilize a website to its full capacity.
Darryl did his due diligence and started smoking meat in the back yard, feeding it to friends and neighbours to acquire feedback and further perfect the process. From there he began catering and attending festivals and fairs. “It was a nightmare trying to sell pulled pork. No one knew what is was and were reluctant to try it.”
“The industry needs to be more forward-thinking in the way they market to current and new customers. Our whole customer base is very quickly going to switch to between 25 and 40 and they want to be able to do everything from the convenience of their phone and online. If we don’t figure out how to tackle that, as an industry, we’ll run into some serious issues. We are given so many options at big box stores there’s no reason to go to those smaller stores.”
Over the years it grew in popularity, leading Darryl to open several restaurants, and a plant also fronted by a restaurant. “Pork was cheap, and shoulder was readily available,” says Darryl. As the business evolved, the stand-alone restaurants were closed, and the focus placed on the retail and wholesale channels.
Admittedly, Darryl likes to talk, or to be more precise – communicate. “Talking is great but listening is more important. That’s where my ideas come from – from communicating with different people at different places and venues. There’s always something I can take away.”
Today the plant and adjoining restaurant are 26 employees strong, serving foodservice, wholesale, and retail customers all of the wonderful recipes Darryl creates for brisket, ribs, and pulled pork, plus those he manufactures like BBQ sauces, spices, rubs, etc.
Richard Halenda provided the impetus for Darryl joining OIMP, but Derek Boudreau is the reason he stays. “Derek stays in touch with me. He keeps me informed.”
“Darryl is a true entrepreneur, full of ideas, and not afraid to put them into action.”
As great as all these products are, the big hit is Buster Rhino’s pork rinds. “With help from the keto diet ramping up, this segment literally exploded!” says Darryl. “I work my butt off for 15 years and do okay then bam, my revenue line shoots straight up and has not shown any indication of slowing.”
And Darryl has done his research, trying different ways of preparing, different spices and seasonings. According to Darryl, pork rinds are one of the largest consumed products in the world. Only Canada doesn’t eat them regularly. “We’ve been taught all our life it’s deep-fried fat and to avoid, but it’s not even fat – it’s skin.” “We have to educate the consumer,” he continues. “You’ll find in the next ten years people enjoying pork rinds as an everyday snack. They taste good and they’re good for you.” It’s a proprietary process to make these delicious little bits of pork skin, and it takes three days from start to finish. “If we fall behind it will be very difficult to catch up again,” says Darryl.
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~ Richard Halenda, Halenda’s Meats Darryl also finds the shows and events valuable. “I’ve met new partners at every show, done business at every show. I tell people don’t complain if you don’t participate.” Speaking of, be sure to visit Buster Rhino’s at Meat Industry Expo this fall in the Flavours section and enjoy some lively “communication”, and a pork rind or two. Buster Rhino’s Southern BBQ 7-2001 Thickson Road South Whitby ON L1N 6J3 (905) 436-6986 info@busterrhinos.com busterrhinos.com @BusterRhinos @BusterRhinosBBQ busterrhinosbbq www.oimp.ca
P U L E S H
A E T M ” “ THE NEED!
Protein helps people stay healthy and strong, but it’s one of the hardest items for food banks to acquire. Are you a meat processor who can help? Contact Feed Ontario today!
We can move time-sensitive product and will make all the arrangements on your behalf. Your donation will put healthy food on the tables of the 500,000 adults, children, and seniors who turn to food banks every year. Contact Adelaide at 416-656-4100 or adelaide@feedontario.ca www.ontariomeatandpoultry.ca
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ASSOCIATE MEMBER PROFILE
Erb Transport Limited – Bringing Food to your Family’s Table Heather Nahatchewitz, OIMP Marketing and Communications Director
T
he first thing I noticed pulling into the Erb Transport terminal, Baden, was a big sign that read Welcome Home. What a great way to be greeted - whether you’re gone for a day or for a week. Just as the drivers are welcomed home, I was greeted with the same warm hospitality some may argue only comes through the culture of a family-owned and operated business. Established in 1959, Erb is celebrating 60 successful years in business. As such, the annual summer employee appreciation barbecue will be bigger and better than ever, as surrounding communities are invited to join in the celebrations, across the country, at all terminals. A more formal affair will take place in November where a gala dinner, entertainment, and awards will take place at all of the terminals concurrently, honouring the 1500 employees and owner operators that helped Erb get to where they are today.
(left to right): Dave Dietrich, V.P. of Human Resources, Greg Tuckwell, Director of Operations, Lucky Bajwa, Western Canada Account Manager, Joanna, volunteer , Randy Steckly, Corporate Driver Training Manager, Carol Roth, Document Control Supervisor
Privately held, Erb will continue to grow organically. I asked Wendell Erb, President & CEO, about their short-term goals. “Our day to day goal is to meet the needs of our customers. We move goods from point A to point B and if we don’t do a good job, our customers don’t meet the needs of their customers. Our drivers know when they’re making a delivery, they’re not representing Erb, they’re representing the company whose goods are bring delivered. We don’t lose sight of that.”
By “retire” I mean buy a fixer-upper farm and start cash cropping. “It allows him to tinker,” says Wendell, and then added, “He’s the humblest person you’ll ever meet. He managed the business by walking from desk to desk, checking in and seeing how everyone was, pitching in where needed – the way it should be. Now that it’s my role, he doesn’t second-guess me, but he’s still here nearly every day in the shop, stealing a mechanic, keeping an ‘eye’ on things.”
Erb is a Preventative Controls Plan (PCP) certified carrier, meeting the requirements of North America’s foods acts. “We want to be at the forefront of any changes in the industry,” says Wendell. “And we want to be the first choice for our shippers.”
“I guess you can say it all started with Mom kicking Dad’s butt,” laughed Wendell, and then proceeded to fill me in on his own auspicious start.
With more and more safety features becoming available - things like driver assist, collision mitigation, roll stability, and adaptive cruise control - it’s a different world on the roads today. According to Wendell, it still takes a human being to back a truck into a dock or navigate an alleyway in downtown Toronto. “Even with all the technology, driverless trucks will not happen in our generation.” Speaking of generations...there’s always a back story, and this one doesn’t disappoint. From a young age, Vernon Erb, founder (and Wendell’s father) had a passion for trucking. Barely 21, Vernon bought a dump truck and started hauling. Within two weeks, it broke down. Vernon returned it to the dealership in Toronto and hitchhiked home. Unimpressed, Vernon’s wife immediately took him right back to pick up his truck telling him, “You’re an Erb, and Erb’s don’t quit.” (Speaking of not quitting, Vernon couldn’t join us for the interview that day as he was trucking in Mississippi!) Fast forward forty successful years of growing the family business, and Vernon semi-retires. 30
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It was the day after grade eight graduation, and Wendell was looking forward to a nice relaxing break when his mom informed him, “You’re working on the dock this summer.” “I was picked up at 6pm by Roger Zehr (still driving for Erb today) also travelling from Wellesley, where I lived at the time, and I came home with the foreman, who was the last to leave. It was sometimes 10:30-11am before I got home and then back to work again at 6pm.” “I’m not sure how much work I actually got done,” says Wendell. “We were carrying 180-pound hinds of beef and I was maybe 140
“We have many large customers but the heart and soul of what we do is the small shipper. We open up markets to them in Ottawa or Timmins, markets they couldn’t get into themselves necessarily. By supporting the meat competition, we like to think we are giving back to the people paying our bills.” ~Wendell Erb, President & CEO www.oimp.ca
pounds myself. But I learned a lot!” When summer ended, Wendell continued working Friday nights, Saturdays, and every summer afterwards. His final week of high school, Wendell recalls he had two exams, one on a Monday and one on Tuesday. After his last exam on the Tuesday, (left to right): Dale Bauman, VP of Sales, with no time Derek Boudreau, OIMP Industry Development, to waste, he Marty Otten, Director of Sales walked up to the dispatch window, a little hole in the wall at the time and announced to Ernie Fink, “I’m ready to drive full-time now.” The then 18-year-old started 5am the next day. Wendell’s first trip was to downtown Toronto, delivering to 11-12 KFC’s. He had a map, and at every stop he’d ask for directions to the next one. By the time he made his last stop in Georgetown 12 hours later, he was beat. “I get home and pull up to the fuel pumps,” recalls Wendell, “and there’s dad. ‘When were you going to call and tell us you’re empty?’.” Apparently, that’s how that works. A pick-up was scheduled from a business next door to his last delivery. “I never made that mistake again!” “All I wanted to do was go on the furthest trip with the biggest truck, but everything was by seniority. That was until winter came around, and all the drivers in the snow belt couldn’t get in. I did get the good trips, but in bad weather.” After a couple years running in Canada, Wendell started trucking into the USA after his 21st birthday. About a year and a half the USA business needed a dispatcher full time and Wendell moved into the office. To this day Wendell is an active driver. When he has to visit one of the terminals, he often takes an Erb truck and moves freight for customers on his way. For the barbecues in Winnipeg and Thunder Bay, he will definitely be taking a load with him.
wonderful family atmosphere at Erb. Vernon comes in and knows everyone by name and everyone feels important and valued – the most junior person can talk to the most senior. Heading up the employee engagement committee, the two ensure a positive work environment by recognizing holidays, milestones, and awareness days such as wearing denim to fundraise for breast cancer research, and cooking pancakes on Shrove Tuesday. For the company blog, Melissa interviews different Erb employees and shares their stories and their perspectives, whether from the customer service department, driver or a mechanic in the shop. As a result of the culture, the retention rate is strong; one employee reaching her 46th work anniversary! Wendell adds, “Driver turnover is 12-14% which is good for the trucking industry.” Now with his own two children, Katie, 30, and Kyle, 32, in the sales department, Erb officially reaches third-generation family business status. I’d be remiss if I didn’t take the opportunity to thank Erb Transport for their support of the association and the Ontario Finest Meat Competition. Erb provides all the shipping free of charge to transport the products from members across the province to the judging venue. Without their outstanding service and dedication, the competition would not be possible, and for that we are grateful. Congratulations on your anniversary! Erb Transport Limited 1-800-665-COLD (2653) sales@erbgroup.com erbgroup.com @ErbTransport @ErbTransport erbtransport Erb Transport The Erb Group of Companies
Wendell believes the best part of trucking is there are no two days alike and you will never be bored. “It’s rewarding as you have so many people working together. It’s a team effort to pull off everything we do.” Speaking of the team, I had the pleasure of meeting Melissa Dubeck, communications and marketing assistant and Jacqueline Culham, communications and marketing coordinator. When asked about company culture they both agreed there is a www.ontariomeatandpoultry.ca
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TECH TALK
One Step Back Traceability Daphne Nuys-Hall, Technical Director, OIMP
T
he Safe Food for Canadians Regulations (SFCR) came into force on January 15, 2019. Under these regulations, new licensing, preventive control, and traceability requirements apply to food businesses that import or prepare food for export, or to be sent across provincial or territorial boundaries. However, there are key pieces of the regulations that apply also to those businesses who sell food to consumers at retail. Under the SFCR, the traceability requirements apply to retail food businesses, such as supermarkets, grocery stores, bakeries and butcheries who sell food to direct to consumers. These businesses are required to trace the food back to their immediate supplier but are not required to trace forward to the consumer. Many provincially licensed meat plants, and even some federally licensed meat plants have a retail store attached to their plant that sells directly to the consumer. Often, they are not only selling the meat products they manufacture but carry a full line of grocery items including baked goods, canned and preserved products and fresh produce, and the traceability requirements would apply to these types of businesses. What are the traceability requirements and your responsibilities? “One Step Back” or “Backward Traceability” is the ability to identify
the source of all items used in the manufacture of your products or that have been brought in to be sold in the retail store. Receiving is the gateway for everything that comes into your plant to make your finished products or to be sold in your store and therefore is the first and most integral point of your traceability system. It is essential that you record information on all incoming meat, meat products, ingredients, food products and packaging materials as each of these could have a potential impact on the safety and integrity of the products you are manufacturing and selling. The traceability documents must include: • date and time the food was received • the common name of the food • the name and address of the person who manufactured, prepared, produced, stored, packaged or labelled the food • the lot code or other unique identifier (e.g. production or best date) to trace the food • quantity received These clear and readable records are to be maintained for two years, be accessible in Canada, and provided to the CFIA upon request. Where electronic records are used, they need to be provided in a single file and in a format that can easily be opened and used in standard commercial software. Additionally, operators must make sure that a label is applied, attached to, or accompanies the food products, whether it is manufactured at their own meat plant or brought in and they must include the following information: • the common name of the food • name and principal place of business of the person by or for whom the food was manufactured, prepared, produced, stored, packaged or labelled • the lot code or other unique identifier (in the case of consumer prepackaged food, it must be a lot code) A lot code refers to a code that you use to identify a quantity of food that was manufactured, prepared, produced, stored, graded, packaged or labelled under the same conditions. It can contain numbers, letters or both numbers and letters. A unique identifier refers to a code that you use to identify a defined quantity of food to allow it to be traced. Unique identifiers may include a lot code, best before date, purchase order number or bill of lading number. A Universal Product Code (UPC) or Price LookUp (PLU) code is not considered a unique identifier since it does not identify a defined quantity of a food that is provided to another person.
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Traceability is critical to protect consumer health, especially when large quantities of contaminated products are distributed across widespread markets. The traceability information that is applied or attached to the food product will allow both you and the person to whom you sell that product, to effectively identify whether that product is subject to a recall and retrieve it from the marketplace quickly and effectively. OIMP is here to help you meet your traceability requirements. Call or email me today for forms and templates, (519) 763-4558 or technical@oimp.ca. www.oimp.ca
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SAFETY FIRST
Pre-Start Health and Safety Reviews Insights and Advice from Industry Experts
C
onfused about when and how to conduct a Pre-Start Health and Safety Review (PSR) of new or modified equipment? You’re in good company. Workplace Safety & Prevention Services’ (WSPS) first ever PSR Summit, attracted a capacity crowd seeking expert advice and insights on these and other questions. PSRs are legally mandated safety examinations of new or modified apparatus, structures or protective elements, which must be conducted by a professional engineer. The goal is to ensure the safety of workers before the apparatus, structures or protective elements goes into use - ideally in the design stage. Employers are responsible for acting on any compliance recommendations made by the engineer and keeping workers safe after the equipment or process goes into use.
The PSR Summit’s keynote speaker, Frank O’Rourke Vice President, Safety, Health, Environment and Sustainability for Weston Foods, was quick to acknowledge that many workplaces grapple with PSRs. The legal requirement to conduct a PSR has been in place since 1997, “but we’re still talking about it today,” noted O’Rourke.
Nevertheless, he’s an advocate of PSRs. Although only required in Ontario, Weston Foods has adopted the PSR process across North America. “PSRs are a commitment to ensure that when you put a new piece of equipment in, or you modify a piece of equipment, you do it properly. It’s about doing the right thing for your people.” A cost-effective and proactive way to prevent illness or injury, PSRs also offer additional benefits, such as less retrofitting, downtime and replacement of equipment, and greater compliance with legal requirements. Where the process breaks down Speakers at the PSR Summit recognized that workplaces don’t always get the PSR process right. They identified common challenges, including: • fi nding the right engineer. “I work with structural engineers weekly,” said WSPS Warehouse and Racking Specialist Chuck Leon. “There are good ones and not so good ones. You’re responsible for bringing on board the right people to do the right job for you, and hopefully at the right cost.” • e nsuring the workplace acts on the engineer’s recommendations. Some workplaces mistakenly believe receiving the engineer’s report concludes the PSR process, but instead it’s the point at which the employer assumes responsibility for implementing the engineer’s recommendations. Miles Purvis, President of ProSafe Inc., says in the past it wasn’t uncommon for clients to put ProSafe’s PSR reports “on a shelf or file it away forever.” Chuck Leon recounted asking a client if he could look at a PSR and being handed a sealed envelope. The client had never opened it or read the engineer’s recommendations. •m aintaining the safety of new or changed equipment or processes after they go into operation. “What keeps me awake at night,” said Frank O’Rourke, “is not new equipment, because I think we have a really great PSR process. It’s the older equipment, and the human interaction with it since the PSR took place.”
Call us and find out how you can start saving money AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 0A5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com
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Looking for more information on PSRs? • Contact WSPS Customer Care at (905) 614-1400 if you have any questions • Review the Ministry of Labour’s Guidelines for Pre-Start Health and Safety Reviews: How to Apply Section 7 of the Industrial Establishments Regulation Workplace Safety & Prevention Services 5110 Creekbank Road Mississauga, ON L4W 0A1 (877) 494-9777 customercare@wsps.ca wsps.ca
www.oimp.ca
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www.oimp.ca
Advertiser Index Abate Packers abatepackers.com
pg. 6
Handtmann Canada handtmann.ca
pg. 39
ABB new.abb.com/food-beverage
pg. 27
Klever Equipped Inc. goklever.com
pg. 25
AKR Consulting akrconsulting.com
pg. 34
Malabar Super Spice malabarsuperspice.com
pg. 36
Artisan Farms Direct artisanfarms.com
pg. 33
MD Packaging Inc. mdpackaging.com
pg. 36
BDO bdo.ca
pg. 33
Meat Depot, The themeatdepot.ca
pg. 26
Bizerba Canada bizerba.ca
pg. 40
Multivac Canada ca.multivac.com
pg. 23
Canada Compound canadacompound.com
pg. 32
Pemberton & Associates pemcom.com
pg. 11
Can-Tex Protective Systems can-texfloors.com
pg. 33
Poly-Clip System polyclip.com
pg. 5
Carlisle Technology carlisletechnology.com
pg. 13
Reiser Canada reiser.com
pg. 7
Rothsay rothsay.ca
pg. 6
Donnell Insurance Brokers Ltd. donnellins.com
pg. 9
DPEC Food Solutions dpecfoodsolutions.ca
pg. 10
Stock Packaging stockcanada.ca
pg. 13
Duropac duropac.com
pg. 27
SYSPRO Canada ca.syspro.com
pg. 17
Erb Transport erbgroup.com
pg. 10
VC999 vc999.com
Food Safety Alliance thefsa.ca
pg. 24
Weber perfectportions.co/deli
pg. 2 & 40 pg. 35
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. www.ontariomeatandpoultry.ca
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Over 80 exhibitors will be on hand showcasing the latest and greatest innovations, technologies, equipment and service solutions for your meat processing, wholesale and retail operations. Our Flavours section will showcase OIMP members sampling some of the best meat and poultry products found in Ontario complemented by samples of Ontario craft beer and wine.
October 26, Ravine Vineyard, St. Davids (Niagara) Guests will start boarding coaches at 5:30pm for the short drive to the winery, where they will have an opportunity to tour the grounds and enjoy the tasting bar before dinner begins 38 BLOCKtalk - Summer 2019at 8:00pm.
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