2018 Winter BLOCKtalk by Meat & Poultry Ontario

Keeping Ontario’s Meat and Poultry Industry Informed Winter 2018

Vol. 24, Issue 4

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Index BLOCKtalk - Winter 2018

Vol. 24, Issue 4

26 Foodland Ontario Logo Agreements

President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Member Achievements..................................................... 6 Lean Management Principles............................................ 8 Names in the News......................................................... 10 Tastes of Winter............................................................... 12 Growing ROI with ERP and BOB.................................... 14 Foodland Ontario Logo Agreements............................... 16 Food Retail Trends.......................................................... 18 Government Funding Implications.................................. 20 Sanagan’s Meat Locker................................................... 22 Can-Tex Protective Systems Inc..................................... 24 Ontario Pork’s New Branding.......................................... 26 Protecting Your Business from Infiltrators....................... 28 Allergen Management Programs..................................... 30 Safe Food for Canadians................................................ 32 Ontario’s Finest Butcher 2018......................................... 33 Food Safety Culture........................................................ 34 2018 OIMP Corporate Supporters.................................. 35 Work Smarter, Not Harder............................................... 36 2018 OIMP Awards Banquet........................................... 37 Business Success and Growth....................................... 38 Tech for Food at IFPT...................................................... 39 Greenbelt Fund’s Top Investments.................................. 40 Advertiser Index.............................................................. 42 www.ontariomeatandpoultry.ca

You Think You Know the Logo?

Ontario Independent Meat Processors came together for their biennial conference, The Meating Place, in October, with the highlight being the awards banquet held Saturday night. OIMP members were recognized for their accomplishments in several different areas. AKR Consulting, Mississauga, Barilo’s Fine Sausages, Newmarket, Herrington’s Quality Butchers, Port Perry, The Meat Depot, Oshawa, and Minotaur Software, Brampton, were all on hand to receive their 10-year member plaque and Schinkel’s Legacy, Chatham received their 25-year plaque.

Kevin Stemmler, Bonny Koabel & Franco Naccarato

OIMP Lifetime Member

Award

AMRA

associate member recognition award

Edward & Alex Barilo

Marian & Tim Schinkel

Steph Arnett, Richard & Ola Halenda, Christine Hobson & Ricky Halenda

Laurie Nicol received the Lifetime Member Award from last year’s recipient, Joe Abate. Laurie retired earlier this year after 33 years serving the association with determination and hard work. VC999 received the third ever Associate Member Recognition Award (AMRA) for their outstanding contributions to the organization including event participation, advertising in BLOCKtalk, and supporting our members.

Laurie Nicol & Joe Abate

Oleg Gasenko, Danielle Ladouceur & Kevin Schinkel

In the Dave Tiller People’s Choice competition, Brian Quinn’s Meats, Yarker, received the most votes for their Honey Heat beef and pork snack stick, and Buster Rhino’s, Whitby, took the prize for their Pig Candy pork jerky.

Between the raffle, silent auction, and meat auction, OIMP raised $16,115 to be used towards the Darryl Koster & Franco Naccarato continuation of programs and services offered Franco Naccarato, Tyler McSweeney, Brian Quinn & Adam Hayward by OIMP to its members. OIMP would like to thank those that donated and bid on items, as well as our generous supporters. Special thanks to our successful meat auction bidders: THE

2018 OIMP Awards Banquet PLACE 2018

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A Year of Transition This year’s The Meating Place conference was another huge success! It was held at the beautiful Blue Mountain Resort and the OIMP staff did an awesome job once again. There were many opportunities to network with fellow business and associate members alike. This is always my favourite part of the weekend as we’re all so busy in our daily lives that it’s nice to have a chat with people that understand the struggles of being in the meat industry. You certainly don’t find ‘people like us’ on every street corner! The awards banquet was a great opportunity to pay tribute to members and to crown our newest Ontario’s Finest Butcher. Congratulations again to Nicholas Matusiak of Halenda’s Meats. As this year comes to an end, it certainly will be remembered as a year of transition. We move forward into 2019 with bold aspirations. I feel confident that our staff and Board are working diligently on your behalf to improve programs and services, expedite solutions to our labour shortage, source new streams of revenue, and continue to work with OMAFRA to improve communications and transparency. Our new provincial government is “Open for Business” - make sure you are not left behind. On behalf of the Board of Directors and OIMP staff, I would like to extend warm wishes to you and your families for a safe and joyous holiday season. Carol Goriup, President

The Time for Change is Now

here is no better time than the present. When I came to OIMP, I came with a personal mission: to stop the unnecessary duplication of efforts, to put an end to excuses on why we can’t do things more efficiently (together), and to create a culture of change. I don’t consider myself a Darwin enthusiast, but one thing I do strongly believe - it isn’t the strong that survive, but those able to adapt that not only survive, but thrive. If you want your business to survive, then you need to be willing and ready to #Change at ANY given time. Change isn’t easy. Doing the same thing over again is. Even when you don’t get the results you want. Stepping out of that comfort zone is unsettling. Embrace that feeling, search for it, crave it. It is this feeling that heightens your awareness, allows you to better tune in to your surroundings, understand your positioning and set a course of action to get you to a new, better place. Companies willing to adapt can find ways to combat downswing and stand up to competition. Have you been watching the rise in popularity of “lab” meats and have you followed the “meatless” burger craze? Are you going to ignore it? Or use it to make your business better? Newspapers, music, taxis all share a common thing. The failed to recognize disruption in their sectors and didn’t change to meet the demand of their consumers. As a result, the businesses in these sectors have suffered. Let’s make sure our sector doesn’t follow in their footsteps. As the new year approaches prepare yourself and make a commitment to #CHANGE. Wishing you and your families the Happiest of Holidays! Franco Naccarato, Executive Director 4

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MEMBERSHIP (800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 6 Associate Members - 52

Business Retail Members - 44 Retail Associate Members - 19

Business Members - 131

Total Members - 252

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

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. A1 Alfa Distributors Ankur Mehza 7-457 Jevlan Dr, Woodbridge (905) 265-8506 ABB Inc. Chris Salmon 201 Westcreek Blvd, Brampton (905) 460-7384 abb.com

Happy Hog Sausage Company Inc. Stuart Saunders (647) 345-2794 happyhog.ca

INAC Services Limited David Reynolds E-490 York Rd, Guelph (877) 979-6828 inacservices.com

MD Packaging Jaime Alboim 5A-141 Reach St, Uxbridge (416) 291-9229 mdpackaging.com

Mr. Greek Meat Market Eliss Kontos 801 Danforth Ave, Toronto (416) 817-0928 mistergreekmeat.com

Mrakovic Meat & Deli Amir Mrakovic 44 Wellesworth Dr, Etobicoke (647) 534-2492 mrakovic.com

Perth Pork Products Ltd. Fred de Martines 4320 Line 42, Sebringville (519) 393-6846 perthporkproducts.com

BOARD LISTING

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

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@oimp.ca INDUSTRY DEVELOPMENT COORDINATOR Derek Boudreau d.boudreau@oimp.ca MARKETING & COMMUNICATIONS DIRECTOR Heather Nahatchewitz heather@oimp.ca

VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Marc Oliver Sargent Farms, Milton DIRECTOR | Peter Baarda J&G Quality Meats, Burlington

MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca

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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 Spring February 1 Summer May 3 Fall August 9 Winter November 8 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.

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Have a safe and happy holiday season from all of us at Erb Transport! BLOCKtalk - Winter 2018

MEMBER ACHIEVEMENTS

Halenda’s Packages Pork for Donation All the Ontario pork donated by Conestoga Meats, and used for the elimination round of Ontario’s Finest Butcher, was packaged by the team at Halenda’s, Mississauga (in photo) and picked up by Daily Bread Food Bank. There were 11 boxes and approx. 575lbs of pork cuts including roasts, chops, scaloppini, and more.

A Time to Give Thanksgiving Campaign

IMP members went above and beyond again in helping OIMP award three Ontario food banks with donations of meat and poultry as part of our A Time to Give Facebook campaign. We reimburse members $250 for providing the donation but, as in past, they stepped up and increased the donations on their own. Adam Hayward of Nesbitt’s Meat Market donated everything from steaks to chicken nuggets to the Brock Community Food Bank – a retail value of $800.

The Halenda’s Mississauga location team Brock Community Food Bank

Stemmler Meats brings back Iconic Burger

Rick Laciok from Vik’s Country Meats provided 120lbs of ground beef, ribs, sausages, turkeys and burgers – more than doubling the value of the donation to West Lincoln Community Care.

The Stemmler family is working with the Marks family, past owners of the original Harmony Lunch to bring back the “Harmony Lunch Burger” made with the original recipe! If your family has ever been in the Waterloo Region area, you may remember the iconic pork burger. Now you Alisa from West Lincoln Community Care

can get it again. The meat is ready for you to take home and make your own patties but remember you can’t get the same flavour unless you cook it in the fried onions like they did!

John Scali and Paul Spadafora from Scali’s Quality Meats provided 100lbs of boneless, skinless chicken breast to Georgetown Bread Basket – also doubling the value of the donation. Donna from Georgetown Bread Basket John Scali & Paul Spadafora, Scali’s

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“Superior case-ready stretch packaging systems begin and end with Reiser and Fabbri.”

(L) Alex Halterman, Plant Engineer (R) Lenny Lombardi, Vice President

“At AVA, we are a major supplier of case ready meats to supermarkets and other retailers throughout the Northeast. We help our customers with just-in-time case ready beef and pork programs. The advantage we provide is that all of our products look as if they were produced at store-level. “We achieve that ‘wrapped in-store’ “Fabbri Stretch look using Fabbri Stretch Wrappers Wrappers make a from Reiser. Our high-speed Fabbri superior package machines consistently produce superior that retailers love packages that ‘scream’ fresh. And because it appears when we combine Reiser’s Vemag to be wrapped MMP ground beef portioner and tray in-store.” handling equipment with the Fabbri system, we have a fast and efficient case-ready solution. “The bottom line is that Reiser is one of our most valuable and trusted partners with nearly 80% of the machines in our plant from them. Reiser equipment is perfectly suited to our mission of producing products that appear to be wrapped in-store. Plus, Reiser service and support is second to none – we feel they are just as committed to our success as we are!” Lenny Lombardi, Vice President

www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2014

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BLOCKtalk - Winter 2018

Lean Management Principles Can Cut Waste and Add Value to Processing Businesses AMI launches new lean “how-to” tools for processors Lilian Schaer for Agri-Food Management Institute

egulatory requirements, labour issues and other challenges can make margins razor thin in the meat business. Other industries have adopted lean management principles to help improve profitability – the idea of looking for ways to reduce waste while adding value to revenue-generating activities.

According to management consultant Garth Baxter of AgriBax Global Inc., that waste could be in terms of product, packaging, wait time, over-handling or having to re-work a product or even just excessive movement in getting from one point to another. “The objective of any lean project is to improve the bottom line by removing waste and reducing non-value-added activities and redirecting those resources elsewhere to make the business more efficient and more profitable,” he explains. “There are many approaches to business improvement – this is one of them. Ontario’s agrifood processing businesses are typically always looking for labour. It’s not about down-sizing; it’s about doing more with what we already have.”

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According to Baxter, one example is looking for ways to improve efficiency on the line and freeing up employees to focus on other value-added tasks. Not only will this boost productivity, but it reduces the costs of hiring new workers and broadens the skill set of existing staff. The Agri-Food Management Institute has just launched a new online resource, developed by Baxter – a top-level six sigma (lean) leader and trainer and former six sigma champion at Maple Leafs Food International – to help food processing businesses implement lean practices in their operations. Available on the AMI website, www.takeanewapproach.ca, the resource follows a five-step process; each step includes education, examples and exercises that can be applied to the business as a whole or to one aspect of the operation, such as how to handle receivables or making improvements to a packaging line, for example. “We’re really proud of this new lean resource that can help

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processors evaluate even just a single aspect of their business and make improvements in efficiency and waste reduction that will contribute to positive change on the balance sheet,” says AMI Executive Director Ashley Honsberger. “Paying attention to what may seem like a little detail could yield significant results.” Step one is an overview of the current situation in a business and establishing where value is added as a product moves through various stages of processing. In meat processing, says Baxter, the value is the change that happens as raw materials move down the line, are transformed and ultimately packaged. Step two measures specific processes to establish what is happening, in what quantities and time and at what stages. Step three focuses on flow and whether products flow consistently through the plant. For example, are there spots where product is waiting on the line or employees are waiting for the line to catch up? “Sometimes a fresh set of eyes is helpful. The challenge for all of us is to look without trying to problem-solve or make a decision right away,” Baxter says. Step four involves finding solutions for problems identified in the earlier steps. Although this can be done on paper or onscreen, it’s most often done in the plant, together with people from the line, according to Baxter.

The final step focuses on implementation of the solution and making sure the change is a lasting one that will yield benefit on an ongoing basis. Each step includes a training component that explains what each step means, as well as videos featuring examples of what that step looks like in a real food processing environment, and tools and templates to guide users through applying the learning to their own business. “It’s important to keep an open mind with this process and ask yourself why you do things the way you do,” Baxter believes. “What the lean approach does is help you structure the discovery of where and how things can be improved.” This article is provided by the Agri-Food Management Institute (AMI). The organization is funded through the Canadian Agricultural Partnership, a federal-provincial-territorial initiative. Agri-food Management Institute 100 Stone Road West, Suite #303 Guelph, ON N1G 5L3 (519) 822-6618 takeanewapproach.ca @AMIOntario

BRING HOME THE BACON WITH AN EFFECTIVE BUSINESS PLAN. Why plan? It's the most effective tool for uniting people around a vision, a guiding light to keep your business healthy for generations to come. Get started with tools and resources at www.TakeANewApproach.ca

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BLOCKtalk - Winter 2018

Names in the News Malabar Super Spice announces Mark Brewster as President Malabar Super Spice Company Ltd. is proud to announce a change in their leadership team as Mark Brewster joins company as President. Doris Valade will continue as CEO.

“I am very excited to be joining the Malabar team,” said Mark Brewster. “I believe that Malabar has a great business model and a talented management team that uniquely positions it to capitalize on growth opportunities in all sectors of the food industry.”

Mark has over 20 years of sales and senior management experience in ingredient manufacturing and distribution in the food industry and is a passionate leader who firmly believes that the customer experience is key to driving growth. “Mark brings great food industry experience and connections,” said Doris Valade. “This will support Malabar’s growth by developing strategic alliances and expanding our sales presence across Canada, and beyond. “

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BLOCKtalk - Winter 2018

Tastes of Winter

Roast, Braise, Stew, Simmer = Mmmm Christine Couvelier, Culinary Concierge

t’s time to think of ‘winter-warm’ flavours. A favourite time of year for creating wonderful aromas in the kitchen and great tastes around the table for family and friends. So many of our winter food tastes revolve around food memories. Here are a few ideas for twists on some traditional tastes. Try a new taste at a Sunday roast beef dinner, by mixing your favourite horseradish with a bit of lemon juice and some sour cream for a fiery horseradish sauce. As we move our pork chops from the bbq to the oven for winter, there are

We extend our Best Wishes for a happy Holiday Season and a New Year filled with Peace, Joy and Success.

some fabulous flavours that can be used to bring new ideas to the dinner plate. I like to create a rub with salt and pepper, and a bit of ground cinnamon. Then, quickly sear the pork chops in a skillet and place in the oven to finish cooking. An aromatic sauce can be made with some red wine, a little bit of chicken stock and some chopped dried apricots, dried prunes and dried cherries. While the sauce reduces on the stove, the pork chops become crisp on the outside and juicy on the inside. As the days have started to feel a bit cooler, I found myself craving a flavourful roast chicken. I stuffed the chicken with a mixture of fresh thyme, crushed garlic cloves (leave the skins on for more garlicky flavour!), a lemon cut in half and salt and pepper. I rubbed the outside with olive oil and a bit of citrus salt and pepper. Then, thinking of how I could make this meal more like a chicken panzanella salad that I love in the summer - I placed the chicken breast side up, on slices of fabulous focaccia bread and popped it into a roasting pan. The juices from the seasoned chicken collected on the focaccia bread and the edges became crispy. The focaccia became the most incredible, flavourful, jumbo-sized croutons to serve alongside the roast chicken. Do you love cabbage rolls? I was working on a new version in my test kitchen recently and I think it may become one of your favourites. Cabbage rolls are one of the perfect rustic, earthy dishes for the winter season. This new recipe was made with ground veal as the filling, along with chopped shallots, chopped garlic, a bit of cayenne pepper, lemon zest and lemon juice and blended with some basmati rice. The twist on the tomato sauce included adding some wonderful Ontario apple cider, brown sugar, grated onion and grated apples. This turned out to be a fabulous taste with the veal filling. Ok, off to the kitchen to make a batch of Moroccan tomato jam seasoned with cinnamon sticks, toasted cumin seeds, ground cloves, garlic, cayenne and honey - great flavours to highlight the tastes of winter. Culinary Concierge taste@culinaryconcierge.ca culinaryconcierge.ca @tastetastetaste @tastetastetaste

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BLOCKtalk - Winter 2018

Growing ROI with ERP and BOB How to leverage your company’s data to streamline your processes Mike Hutson, National Sales Manager Food and Beverage, SYSPRO Canada

n the previous BLOCKtalk articles this year, my colleague and good friend Wayne Slater wrote about the concepts of Industry 2.0, 3.0 and 4.0, how robotics and automated data capture can improve efficiencies and what Enterprise Resource Planning (ERP) software is all about. With such an overwhelming amount of information about technology, you may be asking yourself, “This is all great stuff but how the heck do I apply it to my business?” Let’s recap some of the concepts previously we’ve reviewed. The key tenet of an Enterprise Resource Planning (ERP) system is that it is a central repository for all data within an organization – a system of record. That centralized data can then be shared across all departments reducing multiple data entry and errors and increasing efficiency. As manufacturing processes must improve in order to remain competitive, so must ERP systems. Those of us that remember green – or if you were really lucky ‘amber’ – data entry screens can attest that traditional methods of getting data into any system have come a long way. However, most systems are still heavily reliant on manual data entry – just via much prettier screens.

Another important consideration is the concept of BOB or Best of Breed. This refers to the ability of the ERP system to be integrated with other key business software such as warehouse management, MES, eCommerce and more. This ensures your overall solution contains the most meaningful features and functions for each area of your business so that you get the quickest and most impactful ROI. So how can you apply all this to your business? Let’s look at a typical Purchase Order receiving process. With an automated system, once the PO is entered, the details are immediately available to all related departments. When the shipment arrives, the Receiver has all the required information on a device – no more digging through piles of paperwork. Quantities actually received, as well as HACCP information such cleanliness of the truck, can be recorded on a Mobile Terminal (a.k.a scanning gun or tablet). There’s no more trying to decipher scribbled notes and, once the data is entered, we get three immediate results: • A Goods Received Note data record that will be used by Accounts Payable to perform a 3-way match for invoice payment • One-Step-Back Traceability matching goods by Lot to supplier • QA support documentation that is directly linked to Lot and PO in the event of a recall investigation Another example is Production Scheduling. As anyone who does this or has exposure to it knows, if done well, it is akin to Black Magic. The Scheduler typically relies on information provided from multiple sources in multiple different formats. If their colleague is on vacation or if a single cell in a spreadsheet accidently gets deleted, the result can be chaos.

recommendations for what to buy, when to buy it, what to make and when to make it in order to meet your demand while not overextending your capital. Further, it can help in the tedious task of setting the production schedule. Functionality can allow you to set up machines and work centers that represent processing areas within your plant and set attributes such as processing capacity. Once a job is created, the scheduler can simply drag it onto the scheduling board. Based on the Bill of Materials, the system knows which routing - process path through the plant - the job needs to follow and how long it will take at each work center based on the quantity to be made. Issues will still happen, automation does not make that go away, but corrections to the schedule are now an easy drag and drop. You can also integrate directly to the actual machines and have the system monitor them. If the machine runs slower than expected or breaks down, the scheduler can select an alternate route for the job and adjust the schedule as necessary. Easily collecting accurate data is great and by its very nature will improve efficiencies, however, collecting all that data is pointless unless you can easily use it to help run your business. Hard copy reports will probably never go away and will continue to have their place. However, you can take it to the next level by providing real-time feedback to your operators, supervisors and management in the form of live dashboards. Providing real-time information, such as current progress against a running job or give-away trending, allows for in-process tweaks on the plant floor to be made which can have a direct positive impact on increasing margin. As your business grows, keep these points in mind. Your business may or may not be of the size or complexity to justify the implementation of a full ERP system, but do not simply accept the status quo. One of the key features of a Best of Breed solution is that it is modular by definition and can be easily augmented as your business needs evolve. Protect any investment you make by doing a bit of research to ensure what you purchase can integrate with other systems from different vendors so that you have a growth path for the future. SYSPRO Canada 5995 Avebury Road, Suite 902 Mississauga, ON L5R 3P9 (905) 502-5502 info@ca.syspro.com • ca.syspro.com @SYSPROCanada SYSPRO Canada SYSPRO Canada

This is where an ERP system really shines. Since the system has captured all the sales order data, raw and finished goods inventory, forecasts (if you do them), what is currently on order and what is currently in or reserved for production, it can make 14

BLOCKtalk - Winter 2018

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There is a better way Spreadsheets and clipboards can only take you so far. You need management tools designed for your business to maximize operational eﬀectiveness, minimize giveaway and ensure food safety. Partner with a team of industry experts that understand your challenges and design solutions that suit the unique needs of food processors like you.

The SYSPRO Difference: Reduce the time spent on recalls by generating support documentation at the push of a button. Get better production control and insights through real-time automated data collection. A system that is affordable and modular – buy only what you need today with flexibility for growth tomorrow.

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BLOCKtalk - Winter 2018

Foodland Ontario Logo Agreements

oodland Ontario is a consumer promotion program of the Ontario Ministry of Agriculture, Food and Rural Affairs. It was established in 1977, and since then, has partnered with Ontario’s agri-food sector to champion, promote and drive consumer propensity to anticipate, identify and choose Ontario foods first. Foodland Ontario’s mission is to spread the word about the great taste, nutrition and economic benefits of buying Ontario food to all people in Ontario and in particular, grocery shoppers.

89% of principal grocery shoppers recognize the Foodland Ontario logo With a logo agreement, the Foodland Ontario logo, print and merchandising resources can be used at no cost by growers, processors, retailers, farmers’ markets, on-farm markets and foodservice operations to promote the Good Things that Grow in Ontario. Applying for the Foodland Ontario logo is a simple four-step process: 1. Ensure your product meets the Foodland Ontario consumer and industry approved definitions of Ontario food products: www.ontario.ca/foodland/page/ontario-foods-definitions.

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2. Send us your application by email (foodland.omafra@ontario. ca) or by completing the online form. Be sure to provide the following: a. demonstrate how your product meets the Foodland Ontario approved definition (e.g. describe your product and ingredients) b. identify how you intend to use the Foodland logo (e.g. on packaging, marketing materials) 3. If your product meets the above criteria, you will be sent a Foodland Ontario logo agreement to complete and return. 4. Once processed and approved by Foodland Ontario, you will be sent a copy of the Foodland Ontario logo to use on your products and/or marketing materials. This step may take up to 10 business days. For more details, visit www.ontario.ca/foodland/page/how-usefoodland-ontario-logo. Foodland Ontario 1 Stone Road West Guelph, ON N1G 4Y2 (877) 424-1300 • foodland@ontario.ca @FoodlandOnt @FoodlandOntario @foodlandontario Foodland Ontario Foodland Ontario

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Brazil - Canada - Czech Republic - China - Costa Rica - Germany - Mexico - Russia - Serbia - Spain - Thailand - United Kingdom - Uruguay BLOCKtalk - Winter 2018 - USA 17 www.ontariomeatandpoultry.ca

Why you Need to Monitor Food Retail Trends Leigh Anderson, Senior Agricultural Economist, Farm Credit Canada

anada’s food preferences are changing. According to 2006 and 2016 census data, shifting demographics and increased diversity are transforming how we eat and what we buy. The percentage of Canadian individuals foreign-born were 21.9% in 2016 versus 19.8% in 2006. Over 250 ethnic origins were reported in the 2016 census versus 200 in 2006. Canada’s population is also aging. In 2006, 13.2% of the population was aged 65 years or older. In 2016, it increased to 16.5%. What this means for red meat producers Several socio-economic factors influence the demand for meat proteins: lifestyle, location, preferences, dietary restrictions, etc. Per capita red meat consumption has been on a downward trend for the last two decades. Between 1998-2017, per capita beef and pork consumption declined 21% and 26% respectively while chicken consumption increased 26%.

pork, beef and chicken. A solid understanding of the fundamental drivers in food consumption is important in order to understand the trends in prices at the farm level. For example, lower beef retail prices will generally lead to weaker pork consumption, which can lead to declines in the demand for hogs and thus lower hog prices.

Yet the top drivers of food purchases remain price and income. And these variables have recently supported the demand for

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Source: Statistics Canada

Cattle and hog prices generally tend to move together, balancing out the demand and supply for meats and live animals. In 2014, when retail beef and pork prices rose 13.6% and 12.7% respectively, consumption of both meats declined as consumers switched to more affordable meat proteins. In 2015, when beef prices increased a further 15%, some consumers substituted pork and chicken – the substitution effect. Retail prices expected to weaken Retail prices for beef and pork are now in their third year of lower prices, leading to a slight recovery in per capita consumption levels. Retail meat competition is expected to intensify in the short-term as North American red meat prices weaken due to global trade tensions and increased production.

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Larger anticipated supply of cattle and hogs in the U.S. market are expected to slow food and meat inflation. Growth in U.S. hog production is projected to have the largest year-over-year growth of 4.3% and 4.5% in 2018 and 2019. U.S. trade tensions have eroded the export market to Mexico and China, driving down the demand and price for U.S. hogs. Weakening prices are expected to keep the competition at the retail level fierce. The red meat sector in Canada is highly integrated with the U.S. market, meaning it’s a North American market and Canadian prices are largely set by what happens south of the border. www.oimp.ca

Growth in U.S. meat production However, Canadian consumption is expected to be strong given limited price relief at the retail level, growing disposable incomes from strong wage growth and low unemployment numbers. Consumer response to lower and competitive retail prices amongst the three major proteins will be important in providing support to weaker farm-gate prices and boosting overall meat consumption. Food preferences are favourable to red meat and provide a backstop for prices to fall further.

production for beef and pork, meaning the export market will continue to be very important. Red meat also competes in global markets, where consumers may be willing to pay more, and increased exports show strong demand for beef and pork. Price is one factor in understanding consumption and demand of meat. Canadian demographics continue to evolve and diversify which is having an impact on consumption preferences. Consumer interest in plant-based protein is increasing and is expected to become an increasingly competitive protein alternative in the future. Leigh joined FCC in 2015 as a Senior Agricultural Economist, specializing in monitoring and analyzing FCC’s portfolio, industry health, and providing industry risk analysis. Prior to FCC, he worked in the policy branch of the Saskatchewan Ministry of Agriculture. He holds a Master of Agricultural Economics degree from the University of Saskatchewan. This Ag Knowledge article was originally published by Farm Credit Canada. It’s reposted by permission of the author and FCC.

Source: USDA

Despite the long-term declines in red meat consumption domestically and the current economic struggles in hog production, the long-term outlook for the Canadian red meat industry is favourable. That’s because demand for red meat is expected to increase – both domestically and globally. The export market represents approximately 47% and 60% of domestic

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FCC Agribusiness and Agri-Food 100 - 120 Research Lane Guelph, ON N1G 0B5 (519) 824-6360 onguelph@fcc-fac.ca fcc-fac.ca @FCCagriculture @fccagriculture

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Ontario Election

Government Funding Implications for Meat Processors Jeff Shepherd, Marketing Coordinator, Mentor Works Ltd.

n June, Ontario voters ushered in a new Conservative majority government that vowed to reduce the cost to work and live in the province. This mandate includes measures to end the provincial Cap and Trade program, reduce energy costs, lower tax rates, and relax business regulations. Many of these decisions have a direct or indirect impact on the way government funding is administered to businesses, including meat processors. Since taking office, Ontario’s PC Party has made many changes to the administration of government funding programs. This includes closing the Jobs and Prosperity Fund (JPF) and incentives offered through the GreenON program. A value-formoney audit is also being performed to assess the performance of other government programs, potentially limiting the number of incentives available for meat processors to apply for.

While the impact of these decisions has yet to be seen on a large scale, businesses should be aware of the changes made to-date and what changes are likely to-come. To that end, we’ve included some areas where we expect to see the government funding landscape change.

Energy Efficiency and Conservation Programs Doug Ford quickly repealed the province’s Cap and Trade program and is a main figure in opposing a federal carbon tax system. Ontario’s Cap and Trade program was predominantly used to fund clean energy incentives such as the GreenON Agriculture and GreenON Food Processor incentives. These programs are now closed, and applications previously submitted will not receive funding. Similar funding programs could be launched by the federal government over the coming year or two to replace GreenON, however there is no certainty that this will happen. Ontario’s new government has stated that other energy conservation programs funded through Ontario’s energy system will instead shift to the general tax base. This will reduce energy costs while potentially retaining government funding programs like Save on Energy and the IESO Conservation Fund. Ontario businesses will still have some options when it comes to accessing energy incentives, but they might not be as lucrative or as widely available as when the GreenON programs were in place.

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Business Investment Funding Programs The Jobs and Prosperity Fund was an Ontario business funding program that supported large private-sector businesses investing in Ontario-based operations. Launched in 2013, the fund supported over 35 projects with approximately $830 million in grants and repayable contributions. As a result, more than $10.9 billion worth of investment has been brought into Ontario, brought into Ontario at a ratio of over $12 in corporate investment per $1 of government support. The general public put the transparency of the application process into question, which was subject to scrutiny during the election. Upon ascending to government, the Ontario PC Party closed the program and will audit its performance to see if government funds could have been better spent elsewhere. Although this program helped food and beverage companies, it is no longer an option for those seeking business investment funding. Fortunately, regional development funds such as the Southwestern Ontario Development Fund (SWODF), Eastern Ontario Development Fund (EODF), and Rural Economic Development (RED) program will continue to operate. SWODF and EODF support large capital investments into infrastructure and equipment, making them well-suited for food and beverage processors. Elections Often Disrupt the Government Funding Process A change in government often brings new priorities and can dramatically shift the government funding landscape. It takes

time for the dust to settle following an election before the true state of government funding can be evaluated. Since the election, there have been changes or cancellations to some programs to be aware of. These updates are communicated by the programs directly and are reported by news sources such as the Globe and Mail and www.mentorworks.ca. During these expected changes in the government funding landscape after elections, businesses should be conscious of all applicable programs by either researching each government program or consulting with a government funding specialist, such as Mentor Works. By discussing your projects with someone who’s up-to-date with the funding landscape, you can optimize your funding potential and ensure you’re tapping into all relevant funding opportunities with competitive applications. Jeff Shepherd is Marketing Coordinator at Mentor Works Ltd., a professional services firm that specializes in the development of government funding plans. Each year, Mentor Works helps hundreds of businesses across Canada discover and leverage funding to optimize growth. Mentor Works Ltd. 28 Bett Court, Unit B Guelph ON N1C 0A5 888-599-3111 contact@mentorworks.ca www.mentorworks.ca

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BUSINESS MEMBER PROFILE

Sanagan’s Meat Locker Specializing in Local Heather Nahatchewitz, OIMP Marketing and Communications Director

arrived just in time to see Peter Sanagan, owner/operator, Sanagan’s Meat Locker, hauling a side of pork out the front door over his shoulder. It’s too bad I wasn’t camera ready as the shot would have epitomized the ‘local butcher’ – a hard working, strong, service-oriented person. Peter had been at the shop since 6am, and they were short-staffed on a busy Friday, but he still graciously made time for us to sit down and chat. I followed Peter through the back-of-house maze, typical of an older store, to an office on the second floor.

A chef by trade, Peter spent 15 years in some of Toronto’s best kitchens, predominantly Mistura, then travelling north in 2008 to be the chef at The Falls Inn in Walter’s Falls. “I realized then that Toronto needed to discover the remarkable quality and variety of food produced by the small farmers who rarely have the means to get their goods into big city shops. Especially the meat. That winter, I returned to Toronto pondering how to express my love of the farmland in the city.” A ‘For Sale’ sign in a butcher shop window in Kensington Market changed everything for Peter.

Rounding the corner on a tenth anniversary, Sanagan’s Meat Locker now employs roughly 46 staff across two locations, one in Kensington Market and a newer location just opened this year in the Gerrard India Bazaar neighbourhood. Now meeting the needs of Toronto’s west and east ends, plans for a third and potentially fourth location in the city are early stages. Although there’s an undeniable rush from the fast-pace of the cutting room, these days Peter is spending more time on administration, meetings, developing ways to grow the business, going to farms to talk to producers, and being more proactive with marketing.

Perhaps because he is not busy enough (sense the sarcasm?), Peter has a contract with Penguin Random House Canada to write a meat cookbook to be released in 2020. Content due February, this cookbook will cover step-by-step how to buy meat, where it comes from, plus seven chapters on different proteins. Peter also spends considerable time on human resources. Walking into the shop you could immediately tell his employees enjoy their jobs and, given that labour is such a timely topic, we spent some time discussing how he reduces turnover and gets the best from his team every day. “I make sure staff know they are appreciated,” says Peter. “We offer fair and competitive pay, and full benefits after six months.” But that’s just the tip of the iceberg. Every week or two Peter writes an email to all staff – updating them on certain things and giving shout-outs to those who have

really stepped up according to their department head. There’s also an employee of the month program for those who have gone above and beyond with a $100 gift certificate as the prize. An annual staff survey measures what are they doing right/wrong, and what they can be doing to improve the staff experience. Speaking of above and beyond…Peter just hired an HR consultant and has incorporated what is essentially an ombudsman service – an outlet for staff who may have an issue but don’t feel like they can come to a manager. Then there’s the social side where every Sunday staff enjoys a beer or two after close, plus two big parties a year - one a BBQ on a supplier’s farm and the other, a Christmas party.

“I love having new challenges,” says Peter. “Learning how to do anything, a new part of the business. For example, my bookkeeper just left, and I’ve had to learn parts of her job. Small business “The majority of my staff are 20-35 years old,” says Peter. “And accounting is not that hard but taking the needed time to living in Toronto is not easy for them. Everything is so expensive teach myself a new skill is rewarding.” It speaks to his business and there’s a ton of anxiety. Mental health is a big thing, so we philosophy – always finding the challenge and making it an offer five paid mental health/emergency days per year.” opportunity, always striving to do it better, to be better. 22

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Due in great part to the positive work environment, turnover is low. “We actually have a lot of artists and musicians on staff. The flexible hours allow them the opportunity to perform evenings and weekends. If people leave, it’s usually because they’ve found a job in the field they went to school for or they move away.” For those that want to stay and advance I asked about progression. “We tend to promote from within,” says Peter. “All of our managers have grown into that role, and one of our core values is to create opportunity to do so.”

Employees receive not one but two annual performance reviews. One is a check-in and one includes a salary raise. “If they meet the criteria, which is very clear, they will get the top end of their wage raise for their position, which is 8%.” Looking outside their four walls, I asked Peter his thoughts on the future of the industry. “Retail looks good but the only way you can compete against the big grocery stores is to specialize. Here we purchase everything from Ontario family farms. I have a relationship with all my suppliers, that’s our niche.” Peter went on to say, “How can you survive selling the same product as Walmart? We can’t win on price, and if you’re pre-packed, you lose out on that conversation. My customers appreciate coming in and talking to someone. We’re also very proud of our dry-age beef program, fresh sausages, and steak cuts you can’t find at other places.” Peter no longer operates a meat plant but has maintained OIMP membership regardless. “Membership with OIMP is important www.ontariomeatandpoultry.ca

because it provides that connection with other members I may not have known of. We can learn a lot from each other and bridging that gap is essential to the success of all our businesses,” he explains. Interview complete, I spent another half hour in the store checking out the counters (noting many fellow OIMP member products) and talking to the very knowledgeable staff. I purchased several items that met with rave reviews and, as maybe I’m biased, I encourage anyone on the fence about taking a trip to Sanagan’s

to read the positive online reviews of the unbiased. But nothing replaces first-hand experience and I’m sure the team at Sanagan’s would be happy to see you. Prepare to be impressed. Sanagan’s Meat Locker Kensington Market 176 Baldwin Street Toronto, ON M5T 1L8 (416) 593-9747 info@sanagansmeatlocker.com Gerrard India Bazaar 1513 Gerrard St East Toronto, ON M4L 2A4 gerrard@sanagansmeatlocker.com @sanagans @sanagansmeatlocker sanagansmeatlocker BLOCKtalk - Winter 2018

ASSOCIATE MEMBER PROFILE

Can-Tex Protective Systems Inc. Flooring applications for the food industry Heather Nahatchewitz, OIMP Marketing and Communications Director

stablished in 1997, Can-Tex Protective Systems, located in Cambridge, specializes in seamless flooring applications for the Ontario food, beverage and industrial industries. They employ a team of 18 and primarily service the GTA as well as south to Chatham and east to Belleville. I say ‘primarily’ as they will travel for existing clients and the occasional job including an aircraft hangar in Moosonee!

Twenty years ago, the only coating available for flooring in the food industry was epoxy. The problem being Gary Hawco owns the business, and employs two of his three sons, it couldn’t take Chris as warehouse manager and Josh in sales. The boys grew up thermal-shock in the business, riding along with Dad as children, then working (water above after school as teenagers. Many of the current employees also 140 degrees). went to school with Josh and Chris, working part-time through When hot school and staying on after graduation. “It’s like a big family,” says water hits the Gary. cold flooring for cleaning, Food plants make up 90-95% of the sales, and include several epoxy starts OIMP members like Schinkel’s Legacy, Halenda’s, Wagener’s to break down Meats, and Springer’s Meats. and needs to be replaced

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Every day for the past 8+ years Gary Hawco has updated a ‘quote of the day’ on their voicemail and, more recently, website. Curious? Visit www.can-texfloors.com for today’s quote! every year or so. Polyurethane was introduced as an alternative compound that can resist water, is easy to clean, and can handle the thermal-shock. Can-Tex is slowly moving plants over from epoxy to polyurethane, but the cost can be prohibitive for smaller establishments. (FYI - There are funding options!) Now that plants operate longer hours, some working around the clock, it makes it very difficult to get in to replace flooring. However, with polyurethane lasting 10+ years when properly cared for, it makes sense to invest in the switch. Right now, CanTex operates weeknights and weekends but as demand grows finding weekday work is a priority. Business goals include maintaining leadership in the food and beverage industry and ensuring a profitable business for the next generation. Can-Tex relies on word of mouth to keep the workload flowing. “There’s always work,” says Josh. “Expansions, new builds, flooring replacements. We pride ourselves on referrals. When a person moves to a new plant, they bring us with them. Food plant designers recommend us. It’s fairly easy to keep busy.” And then there’s the last-minute calls. “Safety and unexpected audits are priorities and we will do our best to rearrange our schedule to accommodate,” says Gary. “A core value of Can-Tex is to treat clients with dignity and respect.”

Can-Tex continues membership with OIMP to keep their name top of mind in industry. They continue to support and attend OIMP’s TableTALK and Meat Industry Expo as Gary says, “People notice when we’re NOT there.” Make sure you stop by their booth at our next event and say hello. Can-Tex Protective Systems Inc. C-540 Thompson Road Cambridge, ON N1T 2K8 888-860-0012 joshhawco@can-texfloors.com can-texfloors.com

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AFFILIATE MEMBER PROFILE

You Think you Know the Logo? Increase sales with Ontario Pork’s new branding Kevin Swayze

efreshed Ontario Pork brand promotional materials are ready to help retailers’ profit from growing customer demand for food that’s natural, healthy and locally raised.

It’s all about showcasing the high quality of Ontario pork – which doesn’t come with a premium price. The brand refocus comes after a year of research, including input from retailers, consumers and customer surveys.

Research shows Ontario consumers consider more than price when food shopping: • 58 per cent of consumers surveyed say they are “very likely” to purchase local when there is signage indicating local • 55 per cent of shoppers asked continue to prefer local • 41 per cent of consumers are willing to pay more for locally produced meats • 44 per cent of primary grocery shoppers recognize the checkmark Ontario Pork logo • Shoppers are 31-per-cent more likely to purchase a product if there is an accompanying recipe available nearby The new Ontario pork promotional materials are available at no charge to meat retailers, processors and food service companies. They include: package labels, shelf dividers, cling signs for coolers, recipe cards, use of the Ontario Pork logo and educational pork cutting and pork cooking guides. The new promotional effort will “absolutely” resonate with today’s consumers, said Mike Krajac, assistant manager of Highland Packers, located in Stoney Creek, ON.

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www.oimp.ca

“The branding refresh is an improvement and is building a customer experience across the store, with educational materials and recipe cards. Anything you can give to the customer, the customer is going to remember you,” he said. “It’s like Foodland Ontario: seeing that logo everywhere. It’s a good for the customer preference. Customers really do want to buy local.” “Ontario meat shoppers care about where their food comes from and how it was raised,” said Krajac, who started at Highland last year after six years as a meat manager at Costco. He was surprised at how Canadian Costco customers preferred local. Consumer response was immediate whenever U.S. beef was substituted for Canadian AAA beef. “Sales went down. Customers may buy things from the around the world, but when it comes to their food, local is 100 per cent important,” Krajac said. It’s exactly the kind of promotion he wants in Highland Packers. “It is basically getting free promotional materials and recipes to attract customers,” Krajac said. “It is a wonderful opportunity to work to our mutual benefit. I have already placed my order.” The new retail program is a long way from the “Put Pork on Your Fork” promotional campaign of the late 1970s and early 1980s. The rhyming slogan once graced T-shirts, posters and was put to music with a country twang in television commercials. “I believe this new refresh gives consumers a new reason to enjoy pork and make them feel confident that Ontario Pork is a great product for their family,” said Jeremy Yim, Ontario Pork’s Retail Food Service Marketing Specialist.

pork segment, a niche market serving consumers seeking organic farming methods and animals raised without antibiotics.” Yim sees a sweet spot for Ontario pork, positioned between commodity and premium. He’s nudging consumers towards considering the health and economic benefits of buying locally raised, high-quality pork. The more Ontario pork that Ontario retailers sell, the more opportunity they have to gain on margin compared to selling non-branded and non-local pork. If Ontario-branded and nonOntario pork is priced the same and displayed side-by-side, Yim expects many customers will pick local. If the price for Ontario pork is a little higher, he expects some will pay more for its premium attributes, resulting in higher profits for Ontario pork branded partners that they would otherwise have not received in the past. “We are trying to make pork less price sensitive and get consumers to think beyond just dollars and cents,” Yim said. “Nobody wins in a price battle, especially smaller businesses.” For more information or to sign up for Ontario Pork’s retail program and receive your free point of sale material, contact Jeremy Yim at jeremy.yim@ontariopork.on.ca. Ontario Pork 655 Southgate Drive, Guelph, ON N1G 5G6 519-767-4600 877-668-7675 jeremy.yim@ontariopork.on.ca ontariopork.on.ca @OntarioPork @OntarioPork @OntarioPork

The new Ontario Pork brand marketing program focuses on four key attributes: • Raised by Ontario Farmers • No added hormones: like all Canadian pork • Natural: like all minimally processed Canadian Pork • Healthy: excellent source of protein, vitamins and zinc There can be a price gap between Ontario pork and pork from outside the province. “With the new attributebased approach, we can help close this gap when it exists,” said Yim. “The Ontario pork market is split,” he said. “There’s pork as a commodity where the key sales attribute is price. And there’s also a premium-price

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Tips on Protecting your Farm or Business from Infiltrators Farm & Food Care Ontario

very few months, a new undercover video is released by animal activist groups somewhere in Canada. And each one of these videos shows how far these groups will go in order to infiltrate farm-related businesses.

In addition to paying employees to be whistleblowers, the activist tactic of obtaining illicit employment at a farm, livestock market or processing plant is increasing. Such “infiltrations” are done to acquire information and video intended to malign the reputation of food producers. While animal abuse is never condoned by the agriculture industry, activists use highly-edited images of violence to mislead and to prey on the emotions of the public. Images are often pulled from several sources, some not even from our country and it may be hard to determine the authenticity of the images. Occasionally, the publicity surrounding such video releases spur extremists into taking retribution against the target, including animal theft and property damage.

While realizing that it is impossible to totally guard against these undercover activities, there are steps that farmers, truckers, auctions and food processors can take to protect themselves. One of the more common mistakes that farmers and livestock facilities can make is thinking that because they’re in rural areas or small towns, that somehow no one knows they’re there. What they fail to understand is that activists who go undercover have done their research. They choose their targets carefully and are willing to trespass or do infiltrations for weeks and months at a time if that’s what it takes to get the so-called ‘evidence’ of mishandling, etc. A rural facility is every bit as vulnerable to spying as an auction market, slaughter facility or transport company located in a large city. Added to that is the fact that today’s miniaturized video equipment allows hidden footage to be taken without risk of getting caught. There are steps you can take to protect your businesses from these threats:

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• Employers must make certain that they hire the right people who are there for the right reasons. If you feel suspicious about an employee or a job applicant, there’s probably a reason. The chances of actually hiring someone who is an undercover animal rights activist are probably remote; however, not everyone is good with animals so delving into a job applicant’s previous work record and references is only sound business. It’s easier not to hire than it is to fire. • Practice what you preach. Make sure all personnel understand the necessity of proper handling and care of animals and that ignoring or violating animal care and handling procedures will not be tolerated. Develop standard operation procedures (SOP) for the running of your farm and have employee training in place based on the National Farm Animal Care Council Code of Practice for your specific animal species (http://www.nfacc.ca) Encourage immediate reporting of any animal mishandling so management can take corrective action. • Make it easy for all animal handlers to follow proper animal care, handling and euthanasia procedures at all times. Thorough understanding of acceptable practices is a must and may require comprehensive animal handling training sessions – based on a tried and true design -- even for casual labour. Provide proper equipment and facilities, and make sure they are used correctly. If you’re working with live animals, ensure that all staff (new and www.oimp.ca

existing) sign an Employee Animal Care Code of Conduct. A sample form is available to be modified from the Farm & Food Care Ontario website (www.FarmFoodCareON.org) • All job applicants MUST BE properly vetted, including day labour. This means verifying applications, ID, work history, etc. Be especially careful when hiring for positions where the job would allow free access to the full operation. Be especially wary of unannounced visitors or “walk-ins” looking for seasonal or short time work. Double check their identification and make sure you check all references provided. • Evaluate every request for information about your operation, even the most routine. Obtain as much information as possible (e.g. name, contact information, reason for request). NEVER be talked into touring or hiring folks who may not otherwise be qualified or who claim to have heard good reports about your farm or business. • Watch for people who are not where they’re supposed to be, e.g. servicemen at loading/unloading areas or clerical staff near the barns, this can lead to safety and biosecurity problems. Make sure service personnel access only those areas of the facility that their task requires. • Be aware of new employees who are overly curious about operations that are well beyond their job descriptions. Encourage long-term employees who are overly questioned about animal handling, care, etc. to talk with you about these encounters.

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• Maintain basic security. Lock all doors, barns, shops and office doors, including office filing cabinets. Use computer passwords and have firewalls installed on any networked computer system. Keep all animal health products under lock and key. • Ensure access to the facility is controlled. Establish check-in procedures for visitors. Place appropriate signs noting such procedures and require visitors to sign in and out. Use visitor identification badges. This protects your visitor as well as your operation. • Use security lighting and alarms. Maintain fencing and gates. Post signs indicating restricted and no access areas. Use no trespassing signs at all property access points and at intervals along fence lines. • Have a “no cell phone” policy for all employees in work areas when they’re on the job. Farm & Food Care Ontario 100 Stone Road West, Suite 202 Guelph, ON N1G 5L3 (519) 837-1326 info@farmfoodcare.org FarmFoodCareON.org @FarmFoodCareON

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Allergen Management Programs Melissa Stevenson, Principal Consultant, FS & RD Consulting

ver half of the recalls in Canada are due to a product that contains an undeclared allergen. An allergen is a substance that is foreign to the body and can cause an adverse reaction in certain people. For example, pollen, nuts or mold. This adverse food reaction can either be a food intolerance or a food allergy. Allergic reactions to foods can be vary from mild gastrointestinal discomfort, to skin rashes and/ or potentially life-threatening asthma and anaphylaxis. For the purpose of this article we will focus on the allergens that the Canadian Food Inspection Agency require to be effectively controlled within food facilities.

These allergens are: Egg, Dairy - Milk and milk ingredients, Wheat, Gluten, Soy, Fish / Crustaceans / Shellfish, Peanuts, Tree nuts, Sesame, Mustard and Sulphites at a level >10 ppm. The allergen management program needs to outline how you will identify and control: 1) upon receiving and storing 2) ingredients and product through the processing 3) of packaging and labelling Received & Stored Allergens It is important that you store allergen-containing materials in a manner that cannot cross contaminate another non-containing allergen (e.g. packaging closed, intact). One common practice is to sticker allergen containing products with different coloured stickers so that you can identify the types of allergens that you have. Maintaining a segregated area within your storage area for allergen containing ingredients makes it easier to ensure that they don’t contaminate other ingredients. By ensuring that you always store non-allergenic ingredients above allergenic ones or by storing ones with a lesser number of allergens above those with more of the same allergens, you can minimize any risk that a spill would potentially contaminate the other non-allergenic ingredients. Processing There are two key actions that will control allergens as they are being processed within your facility. The first is ensuring scheduling arranges products with no-allergens to be run first, before products that contain allergens. Products with allergens will be scheduled later and in order by number of allergens. i.e. one with soy to be done before one with soy and wheat. At times you may not be able to schedule allergens in this fashion and may need to produce the allergen product first. If this occurs, then you will require a full cleaning prior to the changeover to the non-allergen. This cleaning process would need to 30

BLOCKtalk - Winter 2018

be validated to ensure that it removes the allergenic protein effectively. The second action is to ensure that all transfer equipment scales, buggies, carts, racks, scoops etc. are kept for the allergen products. A few ways that this can be done would be to colour code them or tag them so that they can easily be identified which allergenic products it is being used for. Special care will likely need to be taken around the ovens and cooling if they are found within your process as this is often where multiple products are kept together prior to packaging. Packaging and Labelling Packaging and labelling are important as this is where employees will need to ensure that the right package or label is applied to the product. You may have two products that are extremely close in visual appearance, but one contains an allergen and the other doesn’t (i.e. regular hot dog, hot dog stuffed with cheese). Therefore, you should ensure that you have checks and balances to ensure the right label is getting onto the correct product. Removing packaging from the floor prior to converting to a new product helps to ensure that incorrect packaging isn’t accidentally placed on the wrong product. This step starts, however, when the labels are developed to ensure that all allergens are included on the label. Therefore, strong relationships with your suppliers is important to make sure you always have correct specification / ingredient information. Then, it is important that you take great care during the creation of the new label to ensure that all allergens are included on the label. You also need to review your process to determine whether you can effectively eliminate all allergens. If you can’t then you do need to use a may contain statement. For example, in a bakery where sesame seeds are being used, it may not be possible to ensure 100% elimination of this allergen and therefore you would need to put this on the label as a “may contain sesame” statement. By effectively maintaining and controlling allergens as they pass through your facility you can keep your name off the “undeclared allergens” recall list. Just one more way to maintain brand integrity. If you feel that there is more that can be done with your program and you aren’t sure where to start, feel free to email me at melissastevenson@fsrdconsulting.com or check out my website at www.fsrdconsulting.com. I can review and identify any areas of improvement that you may wish to make. FS & RD Consulting (905) 334-1733 (905) 827-8273 melissastevenson@fsrdconsulting.com fsrdconsulting.com www.oimp.ca

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BLOCKtalk - Winter 2018

Safe Food for Canadians Melissa Stevenson, Principal Consultant, FS & RD Consulting

he Government of Canada has adopted a new regulation called the Safe Food for Canadians Act. This is to make our food safety system stronger and ensuring greater consistency within food inspection and enforcement. With all manufacturers following these new regulations Canada can make sure they are putting safe food on shelves for consumers.

The three main changes for all food manufacturers are: 1. Licensing 2. Preventive Control Program (HACCP) 3. Traceability Under these new regulations, all manufacturers will need to have a license to produce/process product. Current federal facilities that are registered will move to the licensing format when their registration is due. Many Ontario regulated facilities may not need to obtain a licence until 2020. It is important that you determine the timing that your company needs to follow. This can be done by heading to the CFIA website where you can determine what date you require a license. Licenses will be

Clip itâ&#x20AC;Ś clip it good.

required for those who import, manufacture, process, export foods and those who slaughter, store or handle meat products. For many of you, you will already have a HACCP program which already outlines the preventive control programs that you have in place. However, for some of you it may mean the implementation of a Preventive Control Program. CFIA has constructed templates to assist manufacturers with the development of this program, which is essentially a condensed version of HACCP. You, as a manufacturer, will be required to review all the hazards that are associated with your ingredients and processes and determine measures needed to control these hazards. Once youâ&#x20AC;&#x2122;ve identified the hazards that are not fully controlled within your facility you will put together procedures to effectively control them. It may include training, maintenance, sanitation, allergens. Traceability is critical for consumer safety as it ensures an ability to remove a product from the marketplace as quickly as possible, thus reducing the potential exposure to the hazard for the consumer. As part of the new regulations all manufacturers will need to have the ability to trace a product backwards to its supplier and forwards to the retailer and will need to have clear and readable records that show this. Retailers will also need to be able to trace product back to their original vendor. These traceability records will need to be maintained for a minimum of two years. Typically, most accounting programs have the capability to trace ingredients from purchase through manufacture and through to retailers. As a manufacturer many of these regulations may need to be implemented as early as January 15, 2019, which is just around the corner although the timing on the three segments may vary depending on the type of product you manufacture and where it is distributed. FS & RD Consulting can assist you with navigating through the revisions that are required with this new legislation.

LEARN MORE at

polyclip.com

BLOCKtalk - Winter 2018

FS & RD Consulting (905) 334-1733 (905) 827-8273 melissastevenson@fsrdconsulting.com fsrdconsulting.com

www.oimp.ca

Nicholas Matusiak

, head butcher at Halenda’s King Street, Oshawa location, took home top prize in the Ontario’s Finest Butcher 2018 competition. Nicholas outperformed his two competitors in a head-to-head battle for meat cutting supremacy at the final round held as part of The Meating Place in October. The theme for this year’s final ‘black box’ round was ‘Hunting Season’ and Matusiak along with fellow finalists Brent Herrington of Herrington’s Quality Butchers in Port Perry, and Paul Kennedy of Nesbitt’s Meat Market in Lindsay, had 30 minutes to transform a whole duck, a wild boar rack, and a leg of venison into merchandisable cuts ready for a display case. When the dust settled, judges and delegates concurred the winner and undisputed champion of Ontario’s Finest Butcher 2018 was Nicholas Matusiak. “It’s an amazing feeling to hold this prestigious award,” says Matusiak. “I’d like to thank everyone from OIMP and the entire Halenda’s company. I’d also like to congratulate the other finalists, Brent and Paul, and thank my family for their love and encouragement. Hard work and determination pay off!”

(905) 319-2252 | (877) 338-2252 | peterd@donnellins.com www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2018

TECH TALK

Food Safety Culture It takes leadership commitment Daphne Nuys-Hall, OIMP Technical Director

n the last edition of BLOCKtalk, I highlighted the need to “get back to the basics”, recognizing that a solid foundation is the stepping stone to building a strong food safety culture. It reiterated that the day-to-day behavior of a company’s employees and management defines and reflects its food safety culture and that employees have critical roles and responsibilities in preventing foodborne illness outbreaks. However, it is only with strong leadership and management commitment that a positive food safety culture truly be realized in a meat processing facility. Establish food safety as a priority that must be taken seriously by every employee, during every shift, and with every product, and demonstrate to employees and customers that making safe food is an important commitment. In a meat plant where there is a strong food safety culture, owners and managers take ownership of food safety by implementing robust food safety programs such as HACCP, BRC or SQF. They train their employees on their role and responsibility in preventing foodborne illness outbreaks. They provide the tools and resources necessary to achieve the food safety outcomes. They no longer rely on the inspectors and auditors to point out issues or tell them how to correct problems, they are proactive

and perform self inspections to identify any potential issues and take corrective actions. Management’s commitment to a food safety culture starts with creating a solid foundation of programs, procedures and policies. Without documented policies and procedures that clearly tell the employees how to make safe meat products they will not necessarily know what to do or what the expectations are. Polices set the standard for everyone’s food safety behaviour in the workplace. They ensure that everyone knows what to, when to do it, how and why. Food safety training is an ongoing effort. New employees must be trained immediately, not only ensure they are aware of and understand the policies and procedures but to also emphasize that food safety is a huge priority for your company. Refresher training must be provided for all staff to keep the food safety “rules” top-of-mind. It’s not enough to tell employees what they need to do but also explain why it’s so important to follow each specific protocol, so they understand the reasoning behind the rules so that they will be more willing to comply, e.g. washing hands after using the washroom to prevent contamination of the food product. It is the responsibility of owners and managers to provide a suitable environment, equipment and tools that are in good repair and are made of materials that are easily cleaned as well as the financial and human resources to support the food safety program and when necessary to address food safety concerns. If employees are not provided with the proper facilities, e.g. functioning sinks in appropriate locations with hot and cold water, how are they expected to follow rules such as handwashing? Managers should periodically self-inspect production operations. These routine, nonbiased inspections or audits ensure that the programs are functioning as intended and any deviations are corrected before an inspector or auditor finds them. The internal audit verifies continuous improvement, management commitment to food safety and demonstrates the business’s dedication to customer safety.

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

BLOCKtalk - Winter 2018

There are other reasons to perform self inspection or internal audits, including: • Assuring product quality • Guaranteeing compliance with current Good Manufacturing Practices • Maintenance of good sanitary practices • Having accurate records and observations of plant practices and changes can enhance operations Food safety is about engaging staff and getting people to buy in by building a culture of trust, which enhances accountability and continuous improvement. As Sterling Crew, of Kolak Snack Foods says: “Food safety culture is what happens when management isn’t there. It’s not just about training people. It’s about changing what they do.” www.oimp.ca

2018 S U P P O R T E R S DIAMOND

PLATINUM

GOLD

SILVER

BRONZE AgSights | Florence Meats | Pemberton & Associates | Stemmler's | Yes Group Our association is dependent upon the ongoing financial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the sector. For more information on how you can become part of the OIMP Supporter Program contact Derek Boudreau BLOCKtalkat - Winter 2018 www.ontariomeatandpoultry.ca d.boudreau@oimp.ca or (519) 635-9281.

SAFETY FIRST

Work Smarter, Not Harder

rgonomics is used to design better work environments, so humans can perform work to the best of their abilities while limiting exposure to Musculoskeletal Disorder (MSD) hazards. MSDs are injuries and disorders of the musculoskeletal system, which includes the muscles, tendons and nerves and occur in the workplace when the demands of the job exceed the capabilities of the worker.

At work, ergonomics is focused on three domains - physical, organizational and cognitive. Employing ergonomics strategies in these core areas will not only reduce MSD hazards but improve workplace performance. The science of ergonomics is being considered when implementing other safety programs to ensure proper fit with human capabilities improving success. New MSD Prevention Guideline The Centre of Research Expertise for the Prevention of Musculoskeletal Disorders (CRE-MSD), in partnership with Ontario health and safety system partners, has revised the MSD prevention guidelines originally launched in 2007. This comprehensive and easy to use online tool is available to all workplaces to help in preventing MSDs. Visit msdprevention.com to access. The new Guideline has three interlinked sources: • Quick Start Guide for small and micro businesses; • Basic Guideline for medium-sized organizations and, • Comprehensive Guideline for larger organizations. The new Guideline includes: • an introductory video, • newly developed hazard identification and control approaches, • animated graphics, and • downloadable templates and documents to help organizations prevent MSDs. Success in implementation means getting the right advice. Connect with WSPS account managers, consultants and ergonomists for help in preventing MSDs in your workplace. More on MSDs MSDs are injuries that affect muscles, tendons, ligaments and nerves. Injuries can develop when the same muscles are used repetitively, or for a long time without adequate rest. This type of injury increases if the force exerted is high and/or the job requires an awkward posture. Some examples of MSDs include back pain, carpal tunnel syndrome, tendonitis and tenosynovitis.

BLOCKtalk - Winter 2018

MSDs do not include musculoskeletal injuries or disorders that are the direct result of a traumatic event, such as a fall, being struck by or against an object, being caught in or on something, a vehicle collision, or workplace violence. What the law says Employers are required by law to take every reasonable precaution to protect workers from hazards, including those that may result in MSD injuries. Numerous sections under the Occupational Health and Safety Act (OHSA) and regulations relate to MSD prevention and ergonomics. How MSDs can affect your business MSDs account for 43% of all work-related injuries, 43% of all losttime claim costs, and 46% of all lost-time days. (Source: MOL: Prevention Workplace Pains and Strains! It’s time to take action!) Employers can improve their bottom line and employee morale by fitting the work environment to the worker. Less strenuous tasks make it easier to train workers. Healthy workers, free from discomfort, are more efficient. What you can do Handle MSD risk factors the way you would any other workplace hazard: identify where workers could sustain an MSD injury and eliminate or control it. Make MSD prevention a key element of your workplace health and safety program. Apply ergonomic principles early in the design phase of a new process or task to save money. Steps you can take: • Familiarize yourself with MSD hazards in your workplace. • Perform your own audit. • Establish controls to reduce worker exposure to MSD risk factors. • Have a well-documented MSD program visibly in place. • Implement MSD-specific strategies, tools and training. • Train workers about the MSD risk factors in their job and in the workplace. • Encourage workers to report MSD symptoms or concerns. Workplace Safety & Prevention Services 5110 Creekbank Road Mississauga, ON L4W 0A1 (877) 494-9777 customercare@wsps.ca wsps.ca

www.oimp.ca

Kevin Stemmler, Bonny Koabel & Franco Naccarato

OIMP Lifetime Member

Award

Edward & Alex Barilo

Marian & Tim Schinkel

Steph Arnett, Richard & Ola Halenda, Christine Hobson & Ricky Halenda

Laurie Nicol received the Lifetime Member Award from last year’s recipient, Joe Abate. Laurie retired earlier this year after 33 years serving the association with determination and hard work.

VC999 received the third ever Associate Member Recognition Award (AMRA) for their outstanding contributions to the organization AMRA including event participation, advertising in BLOCKtalk, and supporting our members.

Laurie Nicol & Joe Abate

associate member recognition award

Oleg Gasenko, Danielle Ladouceur & Kevin Schinkel

www.ontariomeatandpoultry.ca

2018 BLOCKtalkPLACE - Winter 2018

Business Success and Growth Holly Hendershot, Director, Marketing & Communications, Provision Coalition

ising energy costs, climate risks, foreign competition, growing consumer and retail demands – Canadian food manufacturers have never been under more pressure to perform in an increasingly complex business environment. By adopting sustainable practices manufacturers can strengthen their ability to compete and win in today’s fiercely competitive marketplace.

A sustainable business is a business that creates financial value, knows how their actions affect the environment and actively works to reduce those impacts, cares about its employees, customers and communities and works to make a positive social change. 1. Recognize the Business Opportunity Sustainable business models could open US$12 trillion worth of economic opportunities and increase employment by up to 380 million jobs by 2030.¹ By helping drive progress towards a more sustainable planet, companies can help to secure stable and reliable markets over the long term and unlock new markets and opportunities for growth. Research shows that brands that have integrated sustainability into their purpose and products grow 30% faster.² 2. Define Your Purpose… Beyond Profit A purpose driven organization aims to maximize benefit and profit. Defining your businesses purpose is key for having a resilient, sustainable and scalable organization. Consider the benefits of your products and services, the problem(s) your business is solving, the legacy you are creating, and the impact you have on your community and society. In defining your organization’s purpose use aspirational language, be brief but rememberable and ensure it is meaningful to your employees and stakeholders. 3. Create a Sustainable Business Strategy An effective strategic plan should align your team to a common vision, measure performance, and drive daily decision making. It’s important that the leadership team be engaged in the strategic planning process. Typically, the strategic plan begins with development (and agreement) of the purpose and vision statement. This is followed by the development of strategic pillars. Strategic pillars represent the elements that are critical to the company’s success and assist in providing a clear focus for the organization. 38

BLOCKtalk - Winter 2018

More and more businesses are utilizing the UN’s 17 Global Sustainable Development Goals (SGD’s)³ , many of which directly reference the food system, to identify focus areas for their organizations. Businesses will play a large role in meeting the challenge of achieving the SDGs. Eighty-two out of 100 blue chip companies (companies known to weather downturns and operate profitably in adverse economic conditions), demonstrated commitment to the SDGs in their 2016 annual reports, either through explicit statements about the goals or implicit actions that support them. The baseline for any company should be to ensure that its operations are not hindering global development towards these goals. 4. T ake Action (Case Study: Ontario Meat Processor Reduces Waste) Cutting waste cuts costs, maximizes profits and reduces environmental impact. A recent assessment completed at an Ontario meat processing facility identified $286,000 in resource savings associated with wasted product at the facility, with an aggregate payback of less than one month. Manufacturers often associate the cost of food loss + waste with the disposal or diversion of waste; however, this does not capture the lost investment from the ingredients purchased but not sold, or the embedded water, energy, greenhouse gases, labour and nutritional calories at the time of loss. In this example, the Ontario meat processor identified an additional $2,584 of wasted natural gas, electricity and water that were embedded in the food, further strengthening the business case to correct the problem. In addition to the cost savings for the meat processor, the recommended food loss + waste measures are equivalent to 279 tonnes of GHG emissions and 257,212 meals annually! Check out Provision’s website⁴ for more information on how to conduct your own food loss + waste assessment with our complementary FLW Toolkit. 5. Measure, Monitor and Report Performance Assess and benchmark your business performance to evaluate your position within the industry and build realistic performance targets. Identify your strengths and potential gaps in performance in the four core areas of business: operational excellence, people, products and partners. As Peter Drucker, ‘Father of Management’, was quoted saying, “What gets measured gets managed”. Develop your Key Performance Indicators and goals and ensure they are tracked www.oimp.ca

and shared internally with employees, because when you align employee performance targets to your goals it will help establish accountability and drive performance. For those KPIs that align to SDGs goals, report them externally to your key stakeholders to demonstrate commitment, build trust and transparency. Provision Coalition is a national non-profit sustainability organization directed by our Coalition Members - including OIMP. Provision offers cost-share programs for food and beverage manufacturers in the areas of Sustainable Business Strategy Development, Food Loss + Waste Assessments and Key Performance Indicator Monitoring and Reporting. Learn more at provisioncoalition.com. Provision Coalition 100 Stone Road West, Suite 202 Guelph, ON N1G 5L3 (519) 822-2042 @ProvisionC Provision Coalition

Tech for Food at IFPT

onestoga College’s Institute of Food Processing Technology (IFPT) has been growing rapidly in the applied research activities and projects. Through it, the IFPT offers food (meat) and beverage processors the opportunity to address technical challenges they cannot solve on their own. Between 2017 and 2018, the IFPT was awarded eleven grants for funded research and has worked in collaboration with sixteen industry partners.

The applied research program at IFPT has capabilities in several areas such as new product development, optimization of processes and formulations, development of new/effective packaging systems, food safety and shelf life, and process automation. Our labs are well equipped for food and packaging testing, as is our test kitchen and pilot plant scale retort. At this one-of-a-kind facility, Conestoga offers expertise and innovation in the areas of food safety, food science, packaging technology, and food process engineering. Please contact Luis Garcia at lgarcia@conestogac.on.ca for more information.

1. B usiness and the Sustainable Development Goals https://www.goldstandard.org/ sites/default/files/documents/sdg_report_optimized.pdf 2. B usiness and the Sustainable Development Goals https://www.goldstandard.org/ sites/default/files/documents/sdg_report_optimized.pdf 3. https://sustainabledevelopment.un.org/?menu=1300 4. https://provisioncoalition.com/sustainabilitymanagementsystem/foodlosswastetoolkit

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

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BLOCKtalk - Winter 2018

The Greenbelt Fund’s Top Investments in Meat Processing

he Greenbelt Fund is committed to supporting Ontario’s farmers and independent processors by working along the food value chain to make it easier than ever to choose local. Through the Local Food Investment Fund grant program, the Greenbelt Fund has invested over $12 million in projects that increase sales of local food across Ontario since 2010.

FCA received Greenbelt Fund funding to buy a new labeling weigh scale, high capacity water heater, vacuum sealer, new saws, and a walk-in freezer, allowing them to add new services to clients and increase business by 53% in one year. In December 2017, FCA received a Premier’s Award for Agri-food Innovation Excellence (North Augusta).

Since 2015, this has meant over $530,000 in investments to independent meat processors, including abattoirs.

NMK Foods $43,000 Halal is a growing market for independent processors, and NMK foods is increasing their capacity by automating their packaging process through the purchase of a Multi-Vac Tray machine with support from the Greenbelt Fund. NMK Foods increased product output, enhanced market access for local poultry and beef producers and is feeding the growing demand for halal products across the Greater Toronto Area.

Abate Rabbit Packers $25,000 Abate Rabbit Packers was able to increase production by 108% thanks to an investment from the Greenbelt Fund to purchase a new a hide removal machine. The project increased revenues by 15% because of this increased production and distribution capability. Exceldor Foods $52,750 Exceldor Foods, in partnership with Butterball, received funding to increase capacity to process ground turkey and increase production levels by investing in a new packaging system. This new chub packaging increases shelf life, reduces environmental impacts and improves process efficiency. One key benefit for consumers - the new packaging is resealable, helping consumers reduce food waste. Parkhill Meats $35,000 Parkhill Meats sources 100% Ontario-raised beef, lamb, goat, veal, and processes ready-to-cook halal burgers, kebabs, meatballs, and specialty cuts of meats. An investment from the Greenbelt Fund was used to enhance production efficiencies by upgrading refrigeration and cooling capacity to stock more local meat, upgrade a holding tank to process more carcasses, and install an automated vacuum packaging machine to ensure extend shelf life. After upgrading their cooler in August 2017, Parkhill Meats saw a 70% increase in revenue within six months. Len & Patti’s Butcher Block $46,438 As a processor of 100% Ontario-raised meat products, Len and Patti’s Butcher Block wanted to increase market access for more than 100 local farmers. The Greenbelt Fund supported this goal by providing an investment to purchase processing equipment, add another processing room and expand to add a smokehouse. Together, these investments address one of the remaining bottlenecks in its processing workflow and meet growing consumer demand. With efficient production processes in place, local food sales are expected to grow to $2.5 million by the end of next year. Farmersville Community Abattoir $30,141 Farmersville Community Abattoir (FCA) is a not-for-profit formed in April 2016 to provide long-term, secure and reliable service to farmers. In order to meet the needs of their customers, 40

BLOCKtalk - Winter 2018

Sheik Halal Farms $75,000 As a processor of 100% local chicken products, Sheik Halal Farms have increased market access for local farmers by purchasing an industrial icemaker to address the remaining bottleneck in its processing workflow, helping to reduce cooling time and cost of ice by 80%. The Greenbelt Fund’s investment has helped create three new full-time jobs and increased chicken production output by 190%. Beverly Creek $43,000 Beverly Creek Farms processes local lamb, pork and beef. With a Greenbelt Fund investment to support equipment upgrades, they increased automation efficiency and production, while meeting regulatory standards and reducing operation costs, capitalizing on the growing demand for humanely slaughtered meat and kosher products. D&D Poultry $30,000 D&D Poultry is expanding their reach into new healthcare markets by improving labeling efficiency and food safety to meet market requirements. The Greenbelt Fund investment helped with increasing target marketing and presence in the healthcare, wholesale, retail and corporate foodservice community with a dedicated salesperson, and by developing custom products that will create niche opportunities. VG Meats $36,000 Working with the Ontario Culinary Tourism Alliance to research and determine best practices, VG Meats worked toward processing and packaging whole carcasses of beef, lamb and pork, reducing animal waste and providing value-added products. The project created four full-time jobs, increased market access for 18 processors and 4 distributors, and delivered skills development training to 16 individuals.

www.oimp.ca

Stemmler Meats & Cheese $115,000 Stemmler Meats & Cheese used Greenbelt Fund support to automate their packaging processes and adopt new technologies to expand their public sector protein supply, resulting in improved production times, and the acquisition of many new Broader Public Sector clients. Demand for local food is growing across Ontario among consumers and institutional buyers. The Greenbelt Fund has a strong track record of investing in local businesses and leaders with the shared goal of increasing the amount of local food bought and sold in Ontario. To learn more, visit www. greenbeltfund.ca. Greenbelt Fund 661 Yonge Street, Suite 500 Toronto, ON M4Y 1Z9 416-960-0001 sdualeh@greenbeltfund.ca greenbeltfund.ca @ontariofresh

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BLOCKtalk - Winter 2018

Advertiser Index Abate Packers abatepackers.com

pg. 8

MD Packaging Inc. mdpackaging.com

pg. 39

Agri-food Management Institute takeanewapproach.ca

pg. 9

Meat Depot, The themeatdepot.ca

pg. 20

AKR Consulting akrconsulting.com

pg. 34

Multivac Canada ca.multivac.com

pg. 13

Canada Compound canadacompound.com

pg. 12

Pemberton & Associates pemcom.com

pg. 19

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

pg. 41

Poly-Clip System polyclip.com

pg. 32

Carlisle Technology carlisletechnology.com

pg. 10

Reiser reiser.com

pg. 7

Donnell Insurance Brokers Ltd. donnellins.com

pg. 33

Rothsay rothsay.ca

pg. 18

Duropac duropac.com

pg. 21

Stock Canada stockcanada.ca

pg. 41

Erb Transport erbgroup.com

pg. 5

SYSPRO Canada ca.syspro.com

pg. 15 pg. 11

Finest Sausage & Meat finestsausageandmeat.com

pg. 16

Weber Inc. Canada weberslicer.com

Food Safety Alliance thefsa.ca

pg. 28

VC999 vc999.com

Handtmann Canada handtmann.ca

pg. 43

Viscofan viscofan.com

Klever Equipped Inc. goklever.com

pg. 29

pg. 2 & 44 pg. 17

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. 42

BLOCKtalk - Winter 2018

www.oimp.ca

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