2020 Summer BlockTalk

Keeping Ontario’s Meat and Poultry Industry Informed

Summer 2020 • Vol. 26, Issue 2

S chefter Poultry

22 Providing Quality Through Teamwork ALSO INSIDE:

10 COVID-19 Relief Measures

14 Cleaning for COVID-19

18 Chicken As Usual

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Index BlockTalk - Summer 2020

Vol. 26, Issue 2

“In our family life and in our business life, we’ve

Steve and Kahley DeVries and family

had to make some changes,” says Steve DeVries, a chicken farmer in Listowel. “As parents, we’ve had to learn how to become educators and as business owners, we’ve had to make some adjustments to keep our employees and our customers safe which is super important to us.

On our chicken farming side, it’s been chicken as usual in that we’ve been growing chicken as we always do, and that aspect really hasn’t changed.

We’re doing our best and we will continue to do

22 our best.”

Ralph Deweerd, a chicken farmer from Huron County, adds, “COVID-19 has changed how I

Ryan Merrifield

18

MEET SOME OF and routines, particularly surrounding food, have changed for Ontarians recently. One thing that has ONTARIO’S CHICKEN not changed is the commitment of Ontario’s chicken farmers, who remain hard at work to ensure chicken FARMERS WHO ARE production continues across the province,” said Ed Benjamins, a farmer in Wellington County and Chair of Chicken Farmers of Ontario. “The dedication, WORKING HARD TO Chicken As Usual diligence and hard work by farmers during this truly challenging time is outstanding.”

DELIVER ‘CHICKEN AS USUAL’ AMIDST President’s Message .......................................................... 4 COVID-19 PANDEMIC “We understand that many comforting behaviours

relate to my children and grandchildren on the

On behalf of its farmer-members, Chicken Farmers

farm and I miss that. But here on the farm, even

of Ontario has delivered more than 500,000 chicken

though things are not business as usual, I’m still

meals to food banks since the beginning of March,

focused on raising safe, healthy, high quality,

and made an additional donation of $25,000 to sup-

Ontario grown chicken.”

port Feed Ontario’s Emergency Response program

Chicken is the #1 protein choice for Canadian

where and what they eat and how they shop amidst

which provides fresh chicken to food banks across Ontario, has also made some temporary changes to make the program more flexible for food banks, expanding the program to include frozen, prepackaged and further processed Ontario chicken products in order to provide premium Ontario chicken to families and individuals in need.

For more information about CFO, including up to Ralph Deweerd

are also having to adjust to the COVID-19 reality

but are each doing their part to minimize 10 COVID-19 Relief Measures............................................... business as usual, it’s ‘Chicken as Usual’ in terms

of the commitment to producing safe, healthy, high

disruption and support the industry and

families across Ontario.

Cleaning for COVID-19 .....................................................

14 quality, Ontario-grown chicken.

date information as it relates to COVID-19, please visit: ontariochicken.ca

“While times are definitely challenging, it’s nevEd Benjamins

andthe“Pre-Pare” Future?.................................................

6 COVID-19 pandemic,for Ontario chicken farmers Just like consumers, Ontario’s chicken farmers want consumers to know that while things are not

during the COVID-19 pandemic.

The CFO Cares: Farmers to Food Banks Program,

Welcome to the Association ............................................. 5 Re-Think “Modes” ofhaveShelf-Life Extension consumers and, while Ontarians adjusted

Schefter Poultry - Providing Quality Through Teamwork

er been more important to us as a family and as farmers to be able to provide our community the fresh chicken they know and trust,” says Ryan Merrifield, a CFO Artisanal Chicken farmer in Jasper, ON. “We’ve certainly had to change how we market our product, but there has never been more demand for local chicken from consumers.”



@OntarioChicken ChickenFarmersofOntario Chicken Farmers of Ontario

Are you Ontario’s Finest Butcher? ................................. 16 Chicken Farmers of Ontario............................................ 18 Chicken and Chorizo Burgers ......................................... 20 Schefter Poultry................................................................ 22 As business leaders, how do we navigate the road ahead when there is no map or guide book? .................................................................. 24 Supporter Program 2020 ................................................ 28 Planning for the Unknown .............................................. 30 Thank you #cdnFoodHeroes........................................... 32 Understanding Equipment Breakdown Coverage ....... 34 Help Employees Maintain Positive Mental

24

As business leaders, how do we navigate the road ahead when there is no map or guide book?

Health During the Covid-19 Outbreak ........................... 36 Advertiser Index ............................................................... 38 BlockTalk - Summer 2020

3

W

hen I wrote my last message to you earlier this year, I had no idea how the next few months would change. To all our members and associates who own their own businesses, I understand what the last few months have been like for you. The sleepless nights and the constant challenges thrown at us have certainly been very unsettling. For some, the world was put on pause while for others, it put us into overdrive at an alarming rate.

While the meat industry is not resilient to the effects of the pandemic, the determination of those at the wheel has been inspiring to say the least. Called up as essential services, we rose to the challenge. We are so fortunate, here in Ontario, to have a dedicated stream of individuals determined to keep our food chain strong. Farmers, commodity groups, abattoirs, processing & free-standing meat plants, truck drivers, and inspectors have all contributed.

Minister Hardeman has also been a driving force. Frequent roundtables and direct calls to MPO to find ways they can assist during these times has helped us communicate the needs of our industry.

As we go forward, we go forward together. Reach out to us. A specific need at your plant may be common in others as well. We are all in this together and we have been doing a great job. Ontario is certainly fortunate to have the best meat industry in the country.

Thanks to you.

Carol Goriup, President

Stay safe, Carol

T

he business world as we know it has changed. It happened the day the WHO declared COVID-19 a global pandemic. What we have yet to see is the full impact COVID-19 will have on our economy. Some have already felt the strain, if you primarily dealt with restaurants, you know what I mean. The question now remains, how will other businesses respond, and will our economy continue to function? Our world tomorrow will be much different from yesterday and today.

Online shopping will only get stronger post COVID. Business models will need to be nimbler. Work environments need to be responsive to needs of our teams. We need to think outside the box to solve problems. Working together will make us stronger. These aren’t new concepts, but they will be even more relevant throughout recovery. What are you doing to change and adapt to the current times?

There will be those that wait for things to get back to normal, while others will realize this is the new normal and will forge ahead. Those who resist change will find themselves falling behind, and some will not be able to recover. We are fortunate to be a part of an essential industry during this time. There will be difficult times ahead, now is the time for planning, and for getting ready for the new realities. Take a moment to pause and reflect on your processes and ask if you are being efficient with your time and resources. Ask yourself if you are being MORE productive. Think about how you can improve.

Finally, if there is one thing we have realized it is the importance of our teams.

Thousands of meat and poultry processing workers stepped up to the challenge to go to work every day to ensure our communities could be fed. We can’t thank them Franco Naccarato, enough for answering that call.

Executive Director #CNDFoodHeros 4

BlockTalk - Summer 2020

VISION A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry.

MISSION We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members.

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

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

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

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

• Barron Poultry, Amherstburg (1991) • Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy, Chatam (1993) • Windcrest Meat Packers, Port Perry (1994) • Malabar Super Spice, Burlington (1994)

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

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

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

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

www.meatpoultryon.ca

MPO

Welcome to the Association

ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca

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

31st Line Strategic Communications Karen Sample 519-475-6378 ksample@31stline.com 316342 31st Line RR3 Embro, ON N0J1J0 Charkuu 102 Charcuterie Inc. Raymond Cytowicz 807-252-0414 info@charkuu102.com 159 Kuusisto Rd Thunder Bay, ON P7G0T8

Tewari De-Ox Systems, Inc Dr. Gaurav Tewari 1-844-493-7669 info@tewarisystemsglobal.com 9225 Leslie Street, Suite # 201 Richmond Hill, ON L4B3H6 Limestone Abattoir Inc. George McGaffin 289-380-1054 limestoneisland@outlook.com 3129 Monument Rd Providence, ON P0P 1T0

BOARD LISTING

PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca EVENTS, MARKETING & COMMUNICATIONS MANAGER April Jackman april@MeatPoultryON.ca INDUSTRY DEVELOPMENT COORDINATOR Derek Boudreau d.boudreau@MeatPoultryON.ca MEMBERSHIP COORDINATOR Melissa McDougall member@MeatPoultryON.ca

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

CSB System Mary Haughey 800-852-9977 contactus@csb.com 10 Duke Street West, Suite 103 Kitchener, ON N2H 3W4

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

&

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

ADVERTISING DEADLINES 2020 Spring February 7 Summer May 8 Fall August 7 Winter November 6

Spice & Seasoning Blends Rubs & Decor Seasonings Brine Injection Units Curing Salt

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

Sausage Seasonings Sausage Binder Units Functional Food Ingredients Custom Blending

BlockTalk - Summer 2020

5

Re-Think “Modes” of Shelf-Life Extension and “Pre-Pare” for Future?

F

ood preservation has been a long-lasting desire of human beings from pre-historic era, resulting in focus on different extrinsic factors to alter the “natural” food characteristics, in order to obtain COMMERCIAL SHELF-LIFE, which in turn translates to “BOTTOMLINE/DOLLAR”. Figure 1 outlines the key-focus areas and “modes” of food preservation for commercial shelf-life since WORLDWAR II.

Fig. 1 Past, Current and Future Shelf-life Extension Trends Post WWII

‘Age of Additives’

Shift towards ‘shelf-stable’ foods.

Heavy use of preservatives.

Shift to food shortcuts: - Frozen food - Antibiotics - Preservatives

Mid 1940s – 1960s

02

‘No preservatives’ marketing campaign.

Organic/Natural = buzz words ‘Antibiotics/Hormone’ free

1980 – 2000s

1960s 01

Marketing meets Consumer

03

04

1970s – 1980s NASA/US Arm Natick Lab Involved in food production methods.

HACCP concept/ Food Safety/New Food Processing Tech. focus

What Got Missed In quest to achieve long shelf-life and to maximize profits, several not so healthy trends developed since 1940s without understanding the long-term ill-health effects on humans, [Figure 1]. Even post 2000, we continue to see exceptions/ short-cuts pushed by the meat & poultry industry without understanding the long-term health-effects, for example, FDA giving GRAS [Generally recognized as safe] to use Carbon Monoxide for case-ready meats to give “color” and Health Canada allowing use of processing aids [high levels of Peracetic Acid [PAA] for poultry] without understanding the residual levels effect on human-health, and leaving it to the processor for validation? Historically, a lot of interventions, which had regulatory approval ended up having a long-term ill-effect of human health, for example, human became resistance to antibiotics and several human allergies started to develop, and till to-date, we struggle to find the EXACT SCIENCE behind all this. Any extrinsic factor, providing commercial shelf-life, ends up changing the NATURAL INTRINSIC properties of protein, and hence, we see move towards: ORGANIC FOODS, RAISED WITHOUT ANTIBIOTICS, HORMONE-FREE, WHOLE, NATURAL, FRESH, HOME-COOK, etc. Consumer-awareness has increased tremendously, and the processors/industry is left with no choice but to adapt to the reality that “whatever was selling yesterday will become a thing of the past”. FYI: 70% of antibiotics produced by pharmaceutical companies are for non-

No change in meat protein content.

No preservatives/ additives.

Natural enzymes conserved.

Longer shelf-life!

2010s

05

Post 2000s Consumer Awareness HACCP mandatory Heavy use of anti-microbials.

NO Preservatives High Pressure Processing commercialized

06

07

Present ‘Plant Based’ Trend Make vegetarian food to taste like meat ‘Vegetarian food 2.0’

human use. Regulatory bodies have also started to understand its mistakes, and several key changes have happened in the last few years, such as, CANADIAN FOOD INSPECTION AGENCY/ CFIA banning use of Carbon Monoxide for meats, and this trend got followed by several regulatory bodies in Europe and MiddleEast, and in Asia; Use of Anti-biotics [level 1] is prohibited for poultry; Health Canada asking processors to examine the residual levels of processing aids in the end-product, just to quote a few examples.

The following trends shall affect the “modes”, by which the shelflife shall be obtained during current and future times: 1. Alternate proteins trends: In the past decade, we have seen how food has been reimagined by embedding vegetarian food with proteins that originally helped make meat stand apart. While it is still vegetarian food, the era of ‘plantbased meat’ has saturated the media as its goal is to reduce meat production, and thus, minimize the protein industry’s environmental impact. Upon closer inspection, we realize that plant-based foods rely upon a single protein – heme. In other words, heme is responsible for the past decade’s ‘new food’ craze, and further applications of proteins that we may have taken for granted, or may not have known existed, are crucial for the advancement of the global protein industry. The long-term goal of ‘alternative proteins’ is indeed admirable, which is can we produce high quality food with a lower Continued on page 8

6

BlockTalk - Summer 2020

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Continued from page 6 – R E-THINK

“MODES” OF SHELF-LIFE EXTENSION AND “PRE-PARE” FOR FUTURE?

environmental impact? The answer is Fig. 2 Conventional requires multiple steps and heavy human interaction vs. Centralized which requires fewer steps and minimal human handling yes, but we must besiege the problem on all fronts, and that is only possible if Soon to be obsolete Soon to be obsolete Soon to be obsolete Soon to be obsolete every member of the protein industry can reimagine how proteins are produced, Soon to be obsolete Soon to be obsolete Soon to be obsolete Soon to be obsolete used, and consumed. The mastery of Soon to be obsolete Soon to be obsolete Soon to be obsolete Soon to be obsolete heme production spurred the popularity Vacuum Shipping to stores for Retail Meat Animal Slaughter Carcass Chilling Primal Cuts of ‘vegetarian food 2.0’, but can we master Packaging further retail-ready for Soon to be obsolete Soon to be obsolete Soon to be obsolete Soon to Displayed be obsolete preparations Customers other proteins to optimize conventional Future Future Future Future Future Future Future production systems for pork, beef, poultry, etc.? Can we master proteins to Future Future Future Future Future Future Future increase shelf-life, eradicate the use of Future Future Future Future Future Future Future preservatives, and invent new categories Fabrication of Retail-Ready / Portion / Case-Ready Cuts for Animal Slaughter Carcass Chilling Retail Sale of food while still maintaining the highest Future Future Future Future Future Future Future quality of safety? The short answer is Future Future Future Future Future Future Future yes, but we must invest on researching proteins that are underappreciated control/management of inventory at all levels of supply-chain, or underutilized and embrace the few and above all, maximize the shelf-life of currently produced out there who already have the answer. Preserving natural fresh meat/poultry and minimally processed meats/poultry, enzymes within the proteins is the only way to compete with and utilize processes that provides longest possible extension the ‘alternate protein industry’.

Tewari De-Ox Systems, Inc. while retaining the natural intrinsic properties.

The future ZERO-OXTECH protein operation is outlined in Figure 2, and need immediate 2. Pandemic effects: Due to current pandemic, labour-intensive “paradigm-shift” for the industry to go towards an operation food manufacturing, especially, meat & poultry, shall be minimizing human handling or human handling, especially to hurt long-term due non-understanding of human-human, guard any set-back for current and future pandemics without human-animal/bird, animal/bird-animal/bird, animal/ Evaluation of overwrapped beef strip Validation at: steaks packaged in a mother-bag system utilizingsafe-food compromising human/animal health andcase-ready delivering bird-human transfer of virus/infection. Although some Tewari Zero-OxTech System CONCLUSION with longest possible shelf-life. robotics has been introduced in the downstream processing/ The Tewari Zero-OxTech System would allow suppliers to extend storage of beef strip loin steaks to handling in meat/poultry operations, still meat & poultry is a minimum of four weeks in mother bags with an additional 3d minimum retail display.

Dr. Tewari, MS & PHD very labour-intensive, and the pandemic shall have a longTewari Group term effect for years for the meat & poultry operations. This Tewari De-Ox Systems, Inc. 1-844-493-7669 is high time to utilize the resources to its absolute maximum, www.tewarisystemsglobal.com i.e., maximize labour, minimize handling, excellent inventory

Soon to be obsolete

Future

®

®

Tewari De-Ox Systems, Inc.

ZERO-OXTECH

Evaluation of overwrapped beef strip steaks packaged in a mother-bag case-ready system utilizing Tewari Zero-OxTech® System CONCLUSION

Validation at:

The Tewari Zero-OxTech® System would allow suppliers to extend storage of beef strip loin steaks to a minimum of four weeks in mother bags with an additional 3d minimum retail display.

Key Properties of ZERO-OXTECH

SHELF-LIFE using

ZERO-OXTECH

1. No Carbon Monoxide Used 2. No PAA for Organic Poultry 3. Extended Shelf-life 4. Low Cost Customizable Options 5. Ease of Application 6. Case-ready Retail Application 7. Reaching Un-tapped Markets 8. Manual or Automated Dispensing 9. Easy Adaptability to Existing Production Lines 10. Inventory Management 11. Preservation of Natural Enzymes and Flavours 12. No Added Preservatives or Additives

Tewari De-Ox Systems, Inc.

“WE EXTEND LIVES.....” ® 8

SHELF-LIFE using

ZERO-OXTECH

www.meatpoultryon.ca

BlockTalk - Summer 2020

Key Properties of ZERO-OXTECH

SHELF-LIFE using

ZERO-OXTECH

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www.lumar.ca 1-800-363-2183 BlockTalk - Summer 2020

9

COVID-19 Relief Measures Bonny Koabel CPA, CGA, AKR Consulting

A

s a result of COVID-19 the Government has introduced financial measures to compensate businesses. While most companies are aware of the 75% Wage Subsidy and the $2,000 monthly Canadian Emergency Relief Benefit we will take a further look into additional COVID Relief Measures.

In addition Employers with annual payrolls of up to $5 million will be exempt from EHT on the first $1 million of total Ontario T4 Payroll 2020. This increased EHT tax exemption limit will increase company savings from $9,945 to $19,500 in 2020. The EHT exemption limit will return to $490,000 on January 1, 2021.

$40,000 Canadian Emergency Business Account (CEBA) CEBA is available through all major banks and provides interest free loans of $40,000 until December 31, 2021. After introducing the program the Government increased the scope of companies that could be funded. Currently in order to be eligible a Business must have 2019 T4 Salaries of between $20,000 and $1,500,000.

Businesses that are able to repay the loan in full by December 31, 2022 will receive an incentive of $10,000 in loan forgiveness.

Workplace Safety and Insurance Board (WSIB) Businesses covered by the WSIB’s workplace insurance are automatically eligible for the following relief package:

Employer Health Tax Deferrals The Provincial Government is providing assistance with Employer Health Taxes. Beginning April 1, 2020 and for a period of five months, up until August 31, 2020, the Province will not apply any penalties or interest on any late-filed returns or incomplete or late tax payments. Therefore EHT payments from April, May, June and July will not be due until August 31, 2020.

• Schedule 1 employers with premiums owed to the WSIB will be allowed to defer reporting and payments until August 31, 2020.

• The deferral will also apply to Schedule 2 businesses that pay WSIB for the cost related to their workplace injury and illness claims.

In addition, no interest will be accrued on outstanding premium payments and no penalties will be charged during the six-month deferral period.

10% Wage Subsidy All employees and businesses that do not qualify for the 75% Wage Subsidy may qualify for the 10% Wage Subsidy. The 10% Wage Subsidy covers the period of March 18, 2020 to June 19, 2020. Businesses that do not experience a drop in sales of 15% in March or 30% in April, May, and June may qualify for this subsidy for that specific month. Also any Employees who do not qualify for the 75% Wage Subsidy because they began employment with their current Employer after March 18th, 2020 may qualify for the 10% Wage Subsidy.

Eligible Businesses In order for a Business to be eligible for the 10% Wage Subsidy they must have a business limit for their last taxation year that ended prior to March 18, 2020, greater than nil. Companies will need to consult your Accountant and see your T2 Corporate Tax Return to confirm the Business Limit amount.

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

10

BlockTalk - Summer 2020

Eligible Employees The 10% Wage Subsidy applies to all T4 employees that are paid salaries, wages, bonuses, or other remuneration. The Wage Subsidy does not apply to workers from Employment Agencies.

If an Employee goes from Employment Agency payroll to Company payroll the Employee will then qualify for the Wage Subsidy.

Continued on page 12

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BlockTalk - Summer 2020

11

Continued from page 10 – C OVID-19

RELIEF MEASURES

How much is the subsidy?

The Wage Subsidy is 10% of the wages paid to Employees from March 18, 2020 to June 19, 2020. Companies may claim up to a $1,375 Wage Subsidy for each eligible employee to a maximum of $25,000 total per employer.

In addition Associated CCPCs will not be required to share the maximum subsidy of $25,000 per employer.

How do I calculate the subsidy?

The Wage Subsidy is be calculated manually and deducted from a company’s Payroll Tax Remittance that is made at least one a month to the Federal Government. Payroll Tax Remittances are made up of CPP, EI and Tax Payments. The Wage Subsidy can only be deducted from the Tax portion of the Payroll Tax Remittance.

If your company has not claimed their 10% Wage Subsidy they can do so any time. Just remember to keep you calculations in case there is a Government audit in the future.

Example Company A has 5 employees with monthly salaries of $4,100 for a total monthly payroll of $20,500.The wage subsidy for the month is 10% of $20,500, or $2,050. In April, there are 7 employees with monthly salaries of $4,100 for a total monthly payroll of $28,700.

The wage subsidy is 10% of $28,700, or $2,870. In May 7 there are 5 employees with monthly salaries of $4,100 for a total monthly payroll of $28,700. The wage subsidy is 10% of $28,700, or $2,870.

For the three-month period total payroll is $77,900 and 10% is $7,790.

Since this amount is below the maximum allowable subsidy amount of $9,625 ($1,375 x 7 employees), the total wage subsidy for the three-month period will be $7,790.

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

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BlockTalk - Summer 2020

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Cleaning for COVID-19 Adam Brock, President, The Food Safety Alliance

T

o say we’re living in uncertain times may be the biggest understatement you’ve read today. Because of COVID-19, we’ve been forced to turn on a dime and rethink our processes and procedures, while quickly implementing new policies without much, if any experience to draw upon. FUD (fear, uncertainty, and doubt) sets in and can make us question the decisions we’re making about ensuring the safety of our employees, customers, and products.

In the food industry, we have long been used to monitoring and testing production facilities to confirm sanitization and pathogen standards are being met. But, as we find ourselves in uncharted waters, relying on sometimes daily updates to guide us on how to operate safely during this pandemic, you’re probably finding yourself overwhelmed with (often conflicting) information that more than occasionally leaves you unsure what to believe and how to act.

To add to the confusion, the current crisis has brought with it an avalanche of new businesses making claims in the fight against COVID-19. Unfortunately, there’s not the luxury of time we’re used to having for vetting new products and services as we should.

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BlockTalk - Summer 2020

In this article, I’d like to help you make at least somewhat more informed decisions about what is appropriate and necessary for you and your company to operate safely during the COVID-19 pandemic.

Sanitizers vs. Disinfectants A sanitizer is an agent that reduces the number of diseasecausing (pathogenic) bacteria on an inanimate food contact surface to safe levels as judged by public health requirements. A sanitizer is generally defined as a chemical that kills 99.999% of specific test bacteria in a determined amount of time.

Unlike disinfectants, sanitizers cannot contain artificial scents as they are applied to food contact surfaces and can’t leave a residual trace that might inadvertently add unwanted flavor to food.

A disinfectant is an agent that frees an inanimate body (generally hard, nonporous surfaces) from infection by destroying microorganisms. Disinfectants kill 100% of certain microorganisms, such as bacteria, fungi, and viruses as listed on the label, and are not to be used on people or animals, only inanimate surfaces. Because they do not kill all microorganisms, in particular, bacterial spores, they should not be confused with a sterilant.

If a virus is not listed on the label, or the label only makes a general claim against viruses, it may not be effective for your required use.

A disinfectant can claim to kill viruses, but unless specific viruses are listed on the label, it may not have been tested, or more importantly, be effective against the virus you want to kill. Be sure to ask for specific, verifiable data.

Since disinfectants are not applied to food surfaces, they often have lemon, floral, or other scents added to leave a fresh fragrance after the disinfection. However, if a product is identified as being both a disinfectant and a sanitizer, it must be unscented.

Application The most common method of application for both sanitizers and disinfectants is to “flood” the environment with liquid using a spray applicator. The building and equipment in manufacturing facilities are designed to withstand this type of application. However, because of COVID-19, other facilities such as commercial offices and stores, environments that haven’t been designed for this kind of process, are now in need of disinfecting. Instead of flooding these facilities, an application known as fogging is used. www.meatpoultryon.ca

Although it’s not uncommon to use fogging as an applicator in the food industry, it’s in far greater demand today because of the impact COVID-19 is having on other sectors. As mentioned above, new businesses have come online to meet this rising demand. Unfortunately, this has introduced a lot of confusion to the market as people with no prior experience are claiming to make workspaces safe from COVID-19 with their fogging service.

Here are some things you want to know before hiring a company to fog your facilities: 1. How long have they been doing this kind of work?

2. Ask for references.

3. Ask to see proof of efficacy in the form of test reports, etc. that the product being used is approved for the application you need and kills the virus you want killed.

4. What is their process for post-application testing to ensure no viruses are present?

5. Ask how their employees are trained for the job.

6. How long until someone can enter the environment again?

Also, since not all foggers are created equally, it’s important to know if the equipment being used is appropriate for needs.

Handheld foggers are only as good as the operator. To ensure a proper disinfection has been performed, all surfaces must be exposed to the fog for the amount of time stated in the instructions of the product being used.

For additional peace of mind, if you’re using someone new, you may even want to observe the application in process. Watch that all surfaces are cleaned prior to application. During the application process, all surfaces must be exposed to the product for the full period of time stated in the product directions.

As always, the 5x4 cleaning theory is still the foundation of a solid sanitation program both inside and outside a food plant.

Be sure to follow all procedures as written, and abide by the concentration restrictions.

This is a serious job. If the candidate supplier can’t confidently respond to any of these questions and conditions, look for someone else.

From FSA to you and your families, we wish you the best.

Stay safe.

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

WHAT’S ON YOUR GRILL THIS SUMMER?

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ARE YOU ONTARIO'S FINEST BUTCHER? FRIDAY, AUGUST 28TH, 2020 MONDAY,SEPTEMBER 14TH, 2020

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www.meatpoultryon.ca

WE’RE HERE FOR YOU Celebrate Frontline Food Heroes with Meat & Poultry Ontario

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e all know we are in unprecedented and uncertain times. This is weighing heavily on the minds of many Canadians because no one can predict what tomorrow will bring. One certainty you can count on is that Meat & Poultry Ontario and our members are here for you and will continue to serve you by providing quality, local meats for your table.

We are your frontline food supply chain workers – meat and poultry processors, butchers, sausage makers, packers, farmers, truck drivers, quality assurance technicians, government inspectors, cashiers and retailers.

We have been and will continue to work together every day to ensure you have safe and nutritious food on your table.

You can count on us. We know there will be challenges along the way, and we will adjust our course to ensure the safety of our teams, while providing you with the highest quality of local food you love.

While we navigate through this new normal, we ask that you be patient. Grocery stores will remain stocked, but things may look a little different than you are used to.

Perhaps you can think of this as a great opportunity to

try something new such as a new cut of beef, or a different brand of burger.

Maybe veal or lamb can become a new addition to your dinner table. Easter has now passed, and Thanksgiving is a few months away, but you don’t have to wait: Make turkey a regular part of your everyday menu. As always, pork and chicken are versatile options to add to any plate. There is no need to stock up and over fill your freezer. Continue with your regular grocery routine and we encourage you to get a little creative at mealtimes.

Please also remember to support your local restaurants that are open for takeout. Across Canada, restaurants have adjusted their offerings to accommodate the current challenges. Newly designed take out menus, curb-side pick-up and delivery options are available for you to enjoy your favorite cuisine at home. Wednesdays have been dubbed “National Take Out Day,” so why not take a break mid-week and order in?

Thank you for continuing to support your local meat and poultry processors. We are here for you. We are all in this together and we will move forward together.

Visit www.homegrownontario.ca for resources to help you celebrate Ontario’s frontline food heroes.

#cdnFoodHereos

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MEET SOME OF ONTARIO’S CHICKEN FARMERS WHO ARE WORKING HARD TO DELIVER ‘CHICKEN AS USUAL’ AMIDST COVID-19 PANDEMIC

“We understand that many comforting behaviours and routines, particularly surrounding food, have not changed is the commitment of Ontario’s chicken farmers, who remain hard at work to ensure chicken production continues across the province,” said Ed Benjamins, a farmer in Wellington County and Chair of Chicken Farmers of Ontario. “The dedication, diligence and hard work by farmers during this truly challenging time is outstanding.”

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consumers and, while Ontarians have adjusted

Ed Benjamins

where and what they eat and how they shop amidst want consumers to know that while things are not business as usual, it’s ‘Chicken as Usual’ in terms of the commitment to producing safe, healthy, high quality, Ontario-grown chicken.

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changed for Ontarians recently. One thing that has

Chicken is the #1 protein choice for Canadian

the COVID-19 pandemic, Ontario chicken farmers

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Just like consumers, Ontario’s chicken farmers

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disruption and support the industry and

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families across Ontario.

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www.meatpoultryon.ca

“In our family life and in our business life, we’ve

Steve and Kahley DeVries and family

had to make some changes,” says Steve DeVries, a chicken farmer in Listowel. “As parents, we’ve had to learn how to become educators and as business owners, we’ve had to make some adjustments to keep our employees and our customers safe which is super important to us.

On our chicken farming side, it’s been chicken as usual in that we’ve been growing chicken as we always do, and that aspect really hasn’t changed.

We’re doing our best and we will continue to do our best.”

Ralph Deweerd, a chicken farmer from Huron County, adds, “COVID-19 has changed how I relate to my children and grandchildren on the

On behalf of its farmer-members, Chicken Farmers

farm and I miss that. But here on the farm, even

of Ontario has delivered more than 500,000 chicken

though things are not business as usual, I’m still

meals to food banks since the beginning of March,

focused on raising safe, healthy, high quality,

and made an additional donation of $25,000 to sup-

Ontario grown chicken.”

port Feed Ontario’s Emergency Response program during the COVID-19 pandemic.

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The CFO Cares: Farmers to Food Banks Program,

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which provides fresh chicken to food banks across Ontario, has also made some temporary changes to

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make the program more flexible for food banks, expanding the program to include frozen, prepackaged

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and further processed Ontario chicken products in order to provide premium Ontario chicken to families and individuals in need.

For more information about CFO, including up to Ralph Deweerd

date information as it relates to COVID-19, please visit: ontariochicken.ca

“While times are definitely challenging, it’s never been more important to us as a family and as farmers to be able to provide our community the fresh chicken they know and trust,” says Ryan Merrifield, a CFO Artisanal Chicken farmer in Jasper, ON. “We’ve certainly had to change how we market our product, but there has never been more demand for local chicken from consumers.”



@OntarioChicken ChickenFarmersofOntario Chicken Farmers of Ontario

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Chicken and Chorizo Burgers Ground chicken mixed with smoky, paprika spiked chorizo sausage, topped with grilled tomato salsa and coriander pesto makes for an amazing, flavour packed burger.

Ingredients Pesto: • 1 cup (250 mL) packed fresh Ontario Coriander Leaves • 2 tbsp (25 mL) pumpkin seeds • 2 tbsp (25 mL) olive oil • 1/2 tsp (2 mL) salt • 1 clove Ontario Garlic, chopped • 1 Ontario Jalapeño Pepper, seeded and chopped • 2 tbsp (25 mL) fresh lime juice Salsa: • 2 Ontario Greenhouse or Field Tomatoes, each cut into 4 rounds • Quarter large Ontario Red Onion, cut into 1/2-inch (1 cm) rounds • 1 tsp (5 mL) vegetable oil • 1 clove Ontario Garlic, minced • 1 tbsp (15 mL) red wine vinegar • 1-1/2 tsp (7 mL) Mexican chilli powder Burger: • 1 lb (500 g) Ontario Ground Chicken • 8 oz (250 g) fresh Ontario Chorizo Sausage, removed from casing and crumbled • 1 Ontario Egg, lightly beaten • 1/4 cup (50 mL) dry breadcrumbs • 1 tsp (5 mL) each onion powder and dried oregano leaves • 1/2 tsp (2 mL) each ground cumin and salt • 1/4 tsp (1 mL) pepper • 1 cup (250 mL) shredded Ontario Monterey Jack Cheese • 6 gourmet burger buns • 1-1/2 cups (375 mL) torn Ontario Greenhouse or Field Lettuce Leaves Instructions Pesto: In food processor combine coriander, pumpkin seeds, oil, salt, garlic, Jalapeño pepper and lime juice; process until almost smooth. Set aside.

Salsa: Brush tomato and onion rounds with oil; place on grill over medium heat. Grill, covered for about 5 minutes or until tender, turning over once. Coarsely chop and place in small bowl. Add garlic, vinegar and chilli powder. Stir to combine; set aside.

Burger: I n large bowl, combine chicken, sausage, egg, breadcrumbs, onion powder, oregano, cumin, salt and pepper. Shape into 6 burgers.

Place burgers on greased grill over medium heat. Grill, covered, for 5 to 6 minutes per side or until thermometer inserted sideways into centre of each burger reads 165°F (74°C). Top with cheese and grill to melt.

Toast buns on grill. Top each bun bottom with lettuce leaves, salsa, burger, pesto and bun top.

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ASSOCIATE MEMBER PROFILE

Schefter Poultry Providing quality through teamwork April Jackman, Events, Marketing & Communications Manager, MPO

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ocated in Gorrie Ontario and serving the north eastern corner of Huron County, Schefter Poultry was originally opened in 1977 by Jim and Marion Schefter. After 20 years of growing the business, market conditions caused them to close its doors in 1997. Over the next 9 years, demand for poultry began to steadily increase, and with a lack of processors in the area, Dale Schefter decided (after much research and consideration) to reopen the doors, and on July 13, 2006 the plant became fully operational once again.

Initially the processing consisted of whole dressed birds in polybags, and over the last 14 years has evolved to offer several services including custom cutting with vacuum packaging, multi-species specialization, and organically certified processing with full traceability. But the one thing that stands out is Schefter Poultry’s attention to detail with custom poultry processing and providing their customers with exceptional quality with each and every cut. “I want my customers to be able to sell a quality product they can be proud of and run successful businesses because of our partnership.” says owner, Dale Schefter.

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Dale takes a team approach to running the business and credits the majority of the businesses success to his 35 employees, whom even through the uncertainties that have arisen during the pandemic, have banded together as a team to rapidly adapt to the changes required to keep the plant safe and operational.

Protecting his team has been a top priority for Dale, and like many MPO members, Schefter Poultry has faced various challenges over the past few months and had to work quickly to introduce social distancing within the plant, purchase hand washing stations and implement new procedures for employees and customers entering the facility. And his staff have taken it all in stride, leaving Dale very proud of the team that he has built, recognizing the important role that they play as essential food workers.

“So what’s your specialty?” I asked Dale. He was quick to respond; “Pretty much anything with feathers and white meat, we can turn into a high-quality product for our customers.”

Schefter Poultry takes great pride in their attention to detail from the time the birds arrive on their property, all the way to the

www.meatpoultryon.ca

type of packaging that is chosen for delivery to the customer.

Dale’s philosophy is “treating the customer how I would want to be treated” and delivering a clean, ready to use product in premium packaging that will help extend shelf life.

What’s the best way to eat a bird in Dales world – well, there are plenty of options, but his ultimate favorite is his spouse Jessica’s sheet pan ground turkey nachos smothered in avocado, olives, sour cream and salsa. Dale also enjoys bringing his family and friends together to cook on the outdoor rotisserie. Being able to watch food cook and make an event of it really brings people together, and that’s what food is all about.

When discussing the future of the industry, there are a lot of variables required to succeed in the meat and poultry sector.

Dale believes if you can set yourself apart and attract a clientele that appreciates what you have to offer, at a scale that can keep you operational is key. But that cannot be done without the right team. Working in abattoirs is a very physically demanding job but can be very rewarding with the right support from the management and the rest of the team. The well being of employees should always be considered first - your employees happiness equates to happy customers.

Schefter Poultry Processing Ltd 44783 Harriston Road RR 1 Gorrie, ON N0G 1X0 (519) 335-6791 dschefter@wightman.ca

Schefter Poultry made the decision to become a member of Meat & Poultry Ontario in 2014, as Dale believes it’s important to have a unified voice for the sector to bridge the gap and build positive relationships between processors and regulators. He also feels that MPO plays and important role in consumer and government advocacy on the issues that matter most to our industry.

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As business leaders, how do we navigate the road ahead when there is no map or guide book?

Doris Valade, The Malabar Group Inc.

O

n March 11, 2020, the World Health Organization (WHO) officially declared the outbreak of COVID-19 a pandemic.

Day-to-day life changed for all of us. Many of you remember the financial crisis of 2008 — 2009. It wiped out $2 trillion in global growth and cost 2.6 million jobs in America. In Canada, unemployment rose to 8.4% and more than 1.5 million people were looking for work. Yes, Canada went into a recession, but we did recover. Will we recover again? It depends.

Today, we are facing the possibility of another recession, but this time with the added stress of risks to our businesses and our health. It’s a lethal combination. Fear, uncertainty and confusion are making it difficult for many business leaders to think about tomorrow. After all, who plans for a 100 per cent drop in revenue?

Right now, as business leaders you are facing challenges that are not found in a typical business plan or company handbook. Your business is at risk and perhaps in critical condition. Much like a surgeon, you must make difficult decisions — decisions that cannot be based on thinking about immediate pain or eventual recovery. Rather, you must focus on the goal of saving the life of your business right now. But where do you start? Start with the two key fundamentals to running a business that are now more important than ever – communication and cash flow.

The fundamental need for communication As your company’s leader, you make important business decisions every day. You are the go-to person for guidance and direction. So right now, everyone is looking to you for answers to, “What is happening?” and “What can do we do about it?” If you haven’t done so already, open or expand the different channels of communication around you. Communication should include open dialogue with your team, your customers, your vendors, your family and yourself! No business leader has all the answers.

(If you think you do, trust me, it will impede your company’s recovery.) Start the conversation and bring together resources that can provide reassurance, understanding and support.

“Fear, uncertainty and confusion are making it difficult for some business leaders to think about tomorrow. After all, who plans for a 100 per cent drop in revenue?”

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Your team needs reassurance — they will be worrying about job security and income. Their emotional and financial wellbeing will directly impact their productivity. Open dialogue and regular company updates are important. So is sharing the challenges you are facing as a company. As leader, you are also human, so it is a great time to share more of that side of you. Share your experiences. Encourage questions. Engage your team with topics that include how the company could improve its processes through the pandemic. If you’re not in business, but are staying in touch with staff, invite suggestions for improvements when operations resume. This gives everyone hope and keeps you in touch.

Communicating with your customers is also critical — like your staff, they too will have questions.

Communicating with your customers is also critical — like your staff, they too will have questions. The simple things are important for them to know now. What are your hours of operation? Who can they talk to if they have questions or concerns? How can they contact you? Have your services/ products changed during the pandemic? Let your customers know that they are still top-of-mind. Regular email updates provide the reassurance that business will continue.

www.meatpoultryon.ca

Don’t forget vendors! This includes your suppliers as well as your bank, shareholders and private equity partners. You may need to reach out to key vendors to ask for extended payment terms or to your bank to review your line of credit. Let vendors know how your business is doing, even if you don’t need additional help. In cases where you think a vendor may be able to provide support in the future, share your key challenges with them now. Managing inventory, accounts payable and commitments for future orders will be more important than ever.

Last but not least, don’t forget your family and yourself. Your family will be aware of your frustrations and fears. Sharing your thoughts with them can provide an amazing sense of relief and emotional support, for you and for them! As with your team at work, you’re in it together.

Your role as a business leader/owner can still be lonely.

Think about joining peer groups (e.g. PEO – Presidents of Enterprising Organizations), contacting mentors or reaching out to other industry leaders through associations such as Meat & Poultry Ontario.

statement or cash position report provides you with a current ‘picture’ of how your business is doing, as well as key financial indicators including total revenue (for the week, or for the month), accounts receivable (including over 60 and over 90), accounts payable, cash on hand (current bank balance), cost of inventory and line of credit balance (if applicable).

Managing cash flow is critical to the life of your business.

Increasing sales is also important, as is making sure that your profit margins on selling prices are competitive and greater than your costs. Consider including employee input and suggestions to help increase sales and/or reduce expenses by having a contest to encourage their ideas on how to either increase product/ service sales or reduce everyday expenses. Award gift cards for each idea that is adopted by the company.

What about your expenses? Take a hard look at the top five expense accounts in your business right now to see how you can lower costs.

The importance of cash flow Banks and financial institutions were especially hard hit by the 2008 crisis, confirming the importance of tight rules on the amount of debt they could carry (US regulators and Congress supported an increase in the amount of capital that banks should hold in reserve to deal with unexpected contingencies), along with a more conservative approach to risk. Canada was able to avoid the worst of the crisis since under the Bank Act, our banks are forced by law to have cash reserves of approximately 14%1.

Canada’s businesses are bound by no such requirement.

Once you have the sales, never lose sight of the receivables due from those sales. Do you have a follow up program in place to track receivables once they are over 30 days? Over 60 days? What about your expenses? Take a hard look at the top five expense accounts in your business to see how you can lower costs right now. Look for alternate suppliers. Find a freight broker to manage and reduce courier and freight costs. Reach out to your employee benefit provider for more cost-effective options.

Cash flow refers to the monitoring and tracking of the movement of cash in and out of your business. A cash flow

Continued on page 26

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Continued from page 25 – A S

BUSINESS LEADERS, HOW DO WE NAVIGATE THE ROAD AHEAD WHEN THERE IS NO MAP OR GUIDE BOOK?

When business is going well, we sometimes forget about the day-to-day operations and the key financial numbers that we should monitor at all times because they provide us with warning signs of trouble ahead. I know this from experience! As the 2008 financial crisis approached, like most business owners I was wearing many business hats. We were understaffed and I had no growth strategy for the company. We did not monitor our over-30-day receivables and had not done a recent analysis of our break-even costs for products. Cash was tight … and then the 2008 financial crisis hit and we fell flat on our face! Recovery was long and painful with many hard lessons learned. One tool that I implemented and continued on a weekly basis, was a cash position report (1 page) that provided a snapshot of our receivables over 30 days, our cash on hand, our inventory values and our profit margin by product category. This represented the ‘heartbeat’ of the company and staying healthy was our priority.

As I write this article, there is a lot of discussion around getting back to full employment, opening up all businesses and trying to get back to ‘normal’. None of us are sure what ‘normal’ is going to look like. In fact, many businesses are not even sure they can continue to operate.

Open communication and positive cash flow are vital. So stay strong — in every way!

Recommended reading as an alternative to watching the daily CVID-19 TV or online updates: Michael Beer writes about organizational trust and honest communication in his new book, “Fit to Compete – Why Honest Conversations about Your Company’s Capabilities are the Key to a Winning Strategy.” (Harvard Business Review Press, 2020).

Doris Valade has been involved in the meat and poultry industry for over 35 years, and has sat on the boards of Food & Beverage Ontario, Canadian Meat Council and the Canadian Spice Association. Doris has been included on the list of Profit Magazine’s Top 100 Female Entrepreneurs from 1999 – 2005, and again in 2016. Meat and Poultry Ontario recently awarded Doris with the Lifetime Member Award for her outstanding contribution to the industry.

Doris now keeps busy as a business and leadership coach supporting business owners and entrepreneurs to challenge, define and lead. She can be reached by email; doris@malabargroup.ca 1. G overnment of Canada, Office of the Superintendent of financial Institutions. https:// www.osfi-bsif.gc.ca/Eng/fi-if/rg-ro/gdn-ort/gl-ld/Pages/CAR18_chpt1.aspx

Doris Valade The Malabar Group Inc. 905.659.8473 doris@malabargroup.ca

And remember … “In the midst of every crisis lies great opportunity.” – Albert Einstein

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29

TECH TALK

Planning for the Unknown Daphne Nuys-Hall, Technical Director, MPO

P

lant owners and operators go to work each day with a plan for what they intend to accomplish. They plan for how many head of livestock are to be slaughtered, how many kgs are to be processed, and how many shipments are to leave the plant that day. But what happens when the unexpected occurs, when some or none of these can be accomplished?

We cannot predict when fires may break out, a loss of power, when Mother Nature sends the worst our way, or even when there is a global pandemic – but we can plan a course of action to mitigate our losses and regain control of our businesses as quickly as possible. As we enter the fourth month of a global pandemic that has forever changed our lives the need for businesses to have in place a Business Continuity Plan has never been more relevant or necessary. Being informed and knowing what to do in the event of an emergency or outbreak will help minimize the impacts on our daily lives, work, and activities.

What is a Business Continuity Plan?

It is a plan that describes how an organization will continue to function during or after some kind of emergency, disaster or event. It involves planning how your key services or products can be continued, and the recovery of key business and systems.

Traditionally, most business continuity plans focus on what

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will happen if the building, equipment, products or services are damaged in some way, assuming that people will be able to return to the building, or begin rebuilding, almost immediately after the event. However, during an infectious disease outbreak, issues may come up about how to keep the organization operational, and at the same time, how to protect your workers from the effects of illness. The workplace may be affected by staff absenteeism, shortages of supplies, and decreased numbers of customers.

An emergency plan specifies procedures for handling these sudden or unexpected situations. The objective is to be prepared to: • Prevent illness, fatalities and injuries.

• Reduce damage to buildings, stock, and equipment.

• Protect the environment and the community.

• Accelerate the resumption of normal operations.

The key to a successful business continuity plan lies in understanding the impact a disaster situation or outbreak could have on a business and creating policies to respond to any such impact. The first step is to perform a risk assessment.

A risk assessment is an evaluation of the company’s risks and exposures. Essentially, you need to take a look at what has the potential to impact your business, which of those are most likely to happen and what is critical to your business continuing to function during that event. Remember to look at all aspects – for example, personnel, systems, site, supplies, transportation, utilities, etc.

Once you know the risks and impacts you can develop plans to work around these situations. You will need to decide on your strategy — determine what your goals are for recovery or continuance of the business. What must be done in the shortterm vs. long-term? What resources do you need to implement your plan? Specific duties, responsibilities, authority, and resources must be clearly defined. How detailed or extensive your business plan is depends on what priorities you decide upon. There may be some areas where you must maintain full operations while in others you scale back.

After the plan has been developed, it is critical to circulate the plan, get feedback, and make sure that all employees know about the plan. Conduct any necessary training, especially for back-up positions and for implementing the plan itself. Everyone needs to be aware of and fully understand their role in order for the plant be effective.

The same as with your Recall Plan, you need to test your Business Continuity Plan at least once a year to ensure that it is effective and still reflects the priorities and needs of the business.

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When critical services and products cannot be delivered, consequences can be severe. All organizations are at risk and face potential disaster if unprepared. A Business Continuity Plan is a tool that allows businesses to not only to moderate risk, but also continuously deliver products and services despite disruption. www.meatpoultryon.ca

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BlockTalkwww.cccasing.com - Summer 2020 31

Thank you to the

#cdnFoodHeroes who have been feeding our communities throughout the pandemic.

Help us celebrate frontline food workers by sharing your local food hero story using the hashtag #cdnFoodHeroes.

www.homegrownontario.ca

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www.meatpoultryon.ca

FOOD PLANTS AVAILABLE Peterborough: For Sale Abattoir/Processing; 7 Acres; incl.

Business & Residence Mississauga: For Lease 11,500 sf Processing; Freezer-Cooler; Floor drains

Cambridge: For Sale 41,000 sf Abattoir; CFIA & HACCP; 9 Acres For more information please contact: David S Moore | Sr VP, Broker Consulting to Food Processors

905-609-0943 dmoore@indusite.com

1015 Matheson Boulevard East, Suite 11 | Mississauga, ON L4W 3A4 | T: 905.624-3500

https://www.indusite.com/FoodGradeFacilities

Call us and mention this ad for a free consultation 780-761-1836 | info@symyimmigration.com

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Understanding Equipment Breakdown Coverage Peter Donnell - Donnell Insurance Brokers Ltd.

N

o matter what type of business you own, you rely on equipment to some degree to deliver products and/ or services to your customers. Whether it’s the air conditioning unit or your computer network, an equipment breakdown could negatively impact your operation–and ultimately your bottom line.

Equipment breakdown insurance helps keep your out-of-pocket expense to a minimum when your equipment bites the dust. This optional coverage can be added to your commercial property insurance policy.

Types of Equipment Covered If an accident damages your business equipment or it simply breaks down, equipment breakdown insurance can help cover the cost to replace or repair it. This coverage applies to any equipment you use to keep your business running including: • Mechanical and electrical equipment

• Air conditioning and refrigeration systems • Boilers and pressure equipment • Security and alarm systems If you operate a food business, coverage may also help replace food spoiled because of an equipment breakdown.

Covered Incidents There are many reasons your business equipment could become inoperable and force you to have to repair or replace it. Depending on the policy you select, covered incident may include: • Operator error • Power surges • Short circuits • Mechanical breakdowns

• Computers and communication equipment

(905) 319-2252 | (877) 338-2252 | peterd@donnellins.com 34

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To figure out the appropriate amounts and limits of equipment breakdown insurance that is right for your business, you should factor in more than just the cost of replacing the equipment.

Also consider whether the breakdown could cause damage to your facility or cause you to shut your business down for several hours or several days.

Talk to your insurance broker about the various scenarios that could result if your equipment breaks down to ensure that you select a policy that protects your business no matter what situation occurs.

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

Sustainable Solutions for a Greener Tomorrow By recycling food and animal by-products we promote sustainability and provide responsible value-added solutions Animal By-Product recovery for butcher shops, abattoirs, grocery stores â–Ş Oil & Grease recovery for restaurants and food processors â–Ş

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

Rothsay, a division of Darling International Canada Inc. 485 Pinebush Rd. Unit 101 Cambridge, ON N1T0A6

Toll Free: 1.800.263.0302 ontariosales@rothsay.ca www.rothsay.ca

Chicken YOUR

DESTINATION And beef. And pork. And veal too!

Locally raised. Federally and Provincially inspected.

Let us meat all your protein needs. Freshness guaranteed.

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

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SAFETY FIRST

Help Employees Maintain Positive Mental Health During the COVID-19 Outbreak

M

any of your employees may experience a feeling of stress, anxiety and concern related to the coronavirus outbreak. As more and more people physically isolate or enter quarantine, supporting employees during this difficult time can be key to helping employees with their mental health while building a level of trust.

Here are some tips to help promote positive mental health: 1. Encourage your employees to stay connected with friends, family and coworkers through e-mail, social media, video conferencing and telephone. Think of it as physical isolation while maintaining social relationships. At times of stress, we work better when we know we are not alone.

2. Encourage those working from home to try and maintain a healthy balance by allocating specific hours for work, a consistent schedule, and if possible, a designated work area.

This allows “work” to feel more like work.

IN LO IR

•

STRIP LOIN • TE ND ER

L

ON E

B RI

THEM COOK!

•S

•

LET’S HELP

FREE! IN

BEEF

ALL 3 KITS ARE

O

ARE BUYING

4. Encourage employees to take regular breaks. A quick walk around the block, playtime with the kids or indulging in a healthy snack can make a world of difference.

5. K indness and patience go a long way. We are all adjusting to this new normal and each person operates differently. Make time to talk and be supportive of your employees’ current needs and concerns.

6. B e flexible, reassuring and understanding. If you have employees who normally struggle with their mental health, they will likely require additional support.

INTRODUCING 3 NEW beef how-to-cook resource

T-B

YOUR CUSTOMERS

3. K eep things in perspective. Remind employees that this is a temporary period of isolation and their efforts are helping the greater community.

Grilling Steak 1. Season steak.

2. Grill, broil or pan-fry using medium-high heat, turning twice or more.

3. Cook 1-inch thick steaks approx.

10 minutes for medium-rare (145°F).

canadabeef.ca

kits for your customers.

HOW TO COOK RESOURCE KITS

NEW On-Pack Cooking Instruction Labels: Clear-view labels or Scale Label text files, with 1,2,3 cooking instructions & helpful icons.

Independent Retailers Program Kit: Canadian beef proud, featuring beef & veal know-how.

The One & Only Beef Kit: Sassy & fun POP that’s ground beef focused.

ORDER ONE or ORDER THEM ALL!

For more info and to order: canadabeef.ca/retailresources

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7. Utilize resources at your disposal. Does your organization have an Employee Assistance Program (EAP) in place? Remind staff that the EAP is there if they need support. Nothing in place? Take advantage of local crises or distress resources and centres which are readily available.

8. Take care of your own mental health. Take deep breaths, stretch or meditate. Try to eat healthy, well-balanced meals, exercise regularly and get plenty of sleep. Being good for your employees’ means being kind to yourself.

This article was prepared by Workplace Safety & Prevention Services (WSPS). For more checklists and tips for working at your home office, check out the COVID-19 resources at www.wsps.ca, or contact us at customercare@wsps.ca.

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

The

Food handling specialist YOUR

CALL US:

PRODUCTION DESERVES QUALITY EQUIPMENT

(905)-565-1500

TRANSPORTATION

HANDLING

PACKAGING

www.dpecfoodsolutions.ca

BlockTalk - Summer 2020

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Advertiser Index Abate Packers abatepackers.com

pg. 15

Klever Equipped Inc. goklever.com

pg. 13

AgSights 27 agsights.com

Lumar Ideal Lumar.ca

pg. 9

AKR Consulting akrconsulting.com

pg. 10

Malabar Super Spice Malabarsuperspice.com

pg. 5

Artisan Farms Direct artisanfarms.com

pg. 25

Meat Depot, The themeatdepot.ca

pg. 35

36

Multivac Canada ca.multivac.com

pg. 39

Canada Beef canadabeef.ca Canada Compound canadacompound.com

pg. 31

Pemberton & Associates pemcom.com

pg. 27

Donnell Insurance Brokers Ltd. donnellins.com

pg. 34

Poly-Clip System polyclip.com

pg. 30

DPEC Food Solutions dpecfoodsolutions.ca

pg. 37

Reiser Canada reiser.com

pg. 21

Duropac Duropac.com

pg. 26

Rothsay Rothsay.ca

pg. 35

Erb Transport Erbgroup.com

pg. 37

Stock Canada stockcanada.ca

Farm Credit Canada Fcc.ca/FOOD

pg. 7

Food Safety Alliance thefsa.ca

pg. 14

VC999 Vc999.com

Handtmann Canada handtmann.ca

pg. 11

Viscofan Canada Viscofan.com

Indusite Realty Corporation www.indusite.com

SYMY Immigration Symyimmigration.com

12 pg. 33 pg. 2 & 40 pg. 29

33

Are you receiving MPO electronic communications?

Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest events and opportunities within the industry. Technical eBulletins are distributed as needed with information such as regulatory challenges and animal rights activist events.

This important industry information is often time sensitive. Please make sure your spam list includes news@meatpoultryon.ca, technical@meatpoultryon.ca and member@meatpoultryon.ca.

If there are other people within your company that should be receiving information contact Melissa at www.meatpoultryon.ca 38 BlockTalk - Summer 2020 (519) 763-4558 or member@meatpoultryon.ca to have them added to our lists.

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