2016 Winter BLOCKtalk

Keeping Ontario’s Meat and Poultry Industry Informed Winter 2016

Vol. 22, Issue 4

2016

TABLETALK

$10.00

EXIBITORS

J & G Quality Meats

18 The Return of the Local Butcher

M alabar Super Spice 20 Teamwork Makes the Dream Work

ALSO INSIDE:

Names in the News Pg. 12

Transparency in Food Labelling Pg. 29

OIMP 25 Year Members Pg. 33

Perfect Packages, Fast & Easy

PREMIUM PACKAGE

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

Visit VC999:

OIMP Meat Expo • PackEX IPPE • Pack Expo Process Expo, And More!

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

• • • • • • •

Customized Machine Design Safe & Simple to Operate.

Low-Cost Maintenance.

Sanitary Design.

Vacuum MAP & Skin Pack Options.

Rigid or Flexible Materials.

Manufactured in North America.

Find Out How VC999 Can Help Your Business!

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

Index BLOCKtalk - Winter 2016

Vol. 22, Issue 4

Cover 18

Suppliers to industry showcased their products during The Meating Place 2016

J & G Quality Meats

President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Member Achievements..................................................... 6 Funding Programs for Ontario Processors........................ 8 Government Grants Spur Growth................................... 10 Names in the News......................................................... 12 Trust, but Verify................................................................ 14 Employment Ontario: $6,000 Hiring Grant...................... 16 The Return of the Local Butcher Shop............................ 18 Teamwork Makes the Dream Work................................. 20 OMAFRA’s Regulatory Compliance Model..................... 22 2016 Supporter Program................................................. 23 TechTalk: Implementing a Water and Ice Safety Program.......................................................... 24 Safety First: Steps and Considerations for Machine Safety.......................................................... 26 Food Safety..................................................................... 28 Transparency in Food Labelling...................................... 29 Casing Yield on Pre-Tubed Casings................................ 30 The Meating Place 2016.................................................. 32 OIMP 25 Year Members.................................................. 33 Advertiser Index.............................................................. 34 www.ontariomeatandpoultry.ca

20

Malabar Super Spice Company

BLOCKtalk - Winter 2016

3

Connect, Advocate and Support - That’s What We Do!

T

his year our focus was all about connections, starting with Industry Day in April and ending with what I believe to be one of our best conferences yet. I want to personally thank the membership that took the time to attend this year’s Meating Place, and to the 68 first timers - welcome to the family.

In a world where we have access to all kinds of social media channels, I would argue there is nothing better than coming together face to face to discuss challenges, opportunities and share solutions.

Thank you to our 2016 Supporters and our membership who continue to see the value in being part of an organization that is committed to the growth of our industry.

As 2017 quickly approaches the Board will be looking at the valuable input you have provided through our membership surveys to ensure we continue to provide value for your membership dollars. I would also encourage you to continue to get involved whether through attending OIMP events, calling the office for assistance, or becoming active on the Board of Directors.

In closing, I want to wish our members, their families and the entire industry a safe and prosperous season and a very Merry Christmas.

Cory Van Groningen, President

Predictability?

I

n 2014, the government established a Regulatory Policy on how government would introduce regulations impacting business that included a requirement to post on the government’s regulatory registry for a mandatory 45days, with effective dates January 1 and July 1.

Having regulations come into force on two fixed dates does provide business with greater predictability but at the same time puts a huge burden on organizations like OIMP to stay on top of proposed changes. To say it was a year of consultative fatigue would be an understatement. The Red Tape Challenge alone looked at 171 regulations impacting the meat industry (final report due March 2017) in addition to other consultation in the area of Employment Standards, Labour Relations, Cap and Trade, and Greenhouse Gas Emissions to name a few.

OIMP will be watching for more regulatory proposals early next year including changes to the Food Premise Regulation and proposed Fish Food Safety Regulation. With the next provincial election set for October 2018, we anticipate government will try to put through as many changes before they begin what presumably will be a year of campaigning.

We remain committed to advocating on your behalf to make Ontario’s meat sector a sustainable and profitable industry. On behalf of the OIMP team we wish you and your families a great holiday season and all the best for 2017.

Laurie Nicol, Executive Director 4

BLOCKtalk - Winter 2016

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

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

Business Retail Members - 48

Associate Members - 63

Retail Associate Members - 50

Business Members - 145

Total Members - 311

OIMP LIFETIME MEMBERS • 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)

• Jarvis Industries, Calgary (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)

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)

OIMP Vision

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

OIMP Mission

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

THE REAL JOY OF THE HOLIDAY SEASON IS THE OPPORTUNITY TO SAY...

Welcome to the Association Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

Business Members K & S Family Farms Sarah Crockford 287 Proudfoot Rd, Powassan (705) 825-1576 Parkhill Meats Yaser Alqayem 3900 Elginfield Rd, Parkhill (519) 293-3000 parkhillmeats.ca

Valley Custom Cutting Inc. Daniel Hoysted 159 Lombard St, Smiths Falls (613) 205-1111 valleycustomcutting.com

W W W. R O T H S A Y. C A

Retail Associate Members What’s Good Inc. Charleston Dollano C9 - 125 Cross Ave, Oakville (905) 845-5775 whatsgoodwellness.ca

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

Associate Members Canadian Contract Cleaning Specialists Inc. Carol Zweig 25 - 10 East Wilmot St, Richmond Hill (416) 346-2152 cccsi.com

OIMP

Quantum Food Solutions Inc. Renzo Gomez 510 - 35 Brian Peck Cres, Toronto (647) 963-0182 quantumfoodsolutions.com

&

BOARD LISTING

DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

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

DIRECTOR | Kevin Schinkel Schinkel's Legacy, Chatham

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

DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

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

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

MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca PRESIDENT | Cory Van Groningen VG Meats, Simcoe PAST PRESIDENT | Joe Abate Abate Packers, Arthur VICE PRESIDENT | Carol Goriup Florence Meats, Oakville SECRETARY/TREASURER | Christine Hobson Halenda's Fine Foods, Oshawa DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener

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

ADVERTISING DEADLINES 2017 Spring February 10 Summer May 12 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for the correctness of the information.

DIRECTOR | Marc Oliver Sargent Farms, Milton

www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2016

5

MEMBER ACHIEVEMENTS BIO receives Premier’s Award The Premier’s Award for Agri-Food Innovation Excellence recognizes and celebrates agri-food producers, processors and organizations that are helping to create jobs, boost our economy, strengthen our communities and support a sustainable environment through their innovative ideas and projects.BIO was recognized in November as a regional award recipient from Waterloo Region and Wellington County.

Good data supports better business decisions, but many smallscale food companies often can’t afford the cost of inventory and sales systems. Enter bioLinks. This innovative system uses barcodes and QR codes to track food products from farm to consumer, facilitating feedback up and down the food chain. bioLinks not only gives business owners crucial data, it also helps them tell a story behind the food they produce. bioLinks is helping Ontario’s small businesses compete with big producers, enhance their traceability capabilities, improve product quality, capitalize on food trends and respond to consumer demand for more information about the food they eat.

Stemmler’s Grand Opening Stemmler’s Meat & Cheese celebrated their 30th anniversary in October alongside the official opening of the new 17,000 sq ft plant in Waterloo. “As the company celebrate 30 years, we’re starting to think more about what our legacy means and we know leaving the world a little better off is a big part of it,” said Kevin Stemmler.

Congratulations to Stemmler’s on achieving this impressive milestone.

Solmaz Foods New Store Solmaz Foods recently celebrated the grand opening of their new retail store and manufacturing facility on Jutland Road, Etobicoke. OIMP wishes you continued success with your new location.

MULTIVAC Chamber Machines Simple. Flexible. Profitable.

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

Contact us today!

www.multivac.com

6

BLOCKtalk - Winter 2016

www.oimp.ca

www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2016

7

Funding Programs for Ontario Processors Save on Energy Retrofit Program Save on Energy Retrofit incentives reduce project and operational costs for equipment upgrades – and open the door to new possibilities for your business. Whether it’s a lighting upgrade, motor and heating installations or new control systems, incorporating energy efficiency into your operations delivers benefits that reach far beyond your energy bill.

Eligible measures under the program are those that provide sustainable, measurable and verifiable reductions in peak electricity demand and/or electricity consumption and below are some examples: • Lighting retrofits • Lighting controls • HVAC redesign • Chiller replacement • Variable speed drives • Improvement of thermal performance of a building envelope through measures such as increased insulation, installation of high performance windows and frames, low emissive window glazing or low emissive roof barriers • Implementation of new operating procedures, including the purchase and installation of equipment (such as an energy management system, building automation systems, sensors, control equipment, metering equipment, or related communication systems) necessary either to obtain or to increase the effectiveness of an energy management system or building automation system Get the most out of equipment upgrades by contacting your local hydro company and learn more about retrofit incentives and how they can help your organization gain a competitive edge.

Save on Energy Small Business Lighting

Contact your local hydro utility. If the program is available in your area, your local hydro utility representative will help determine eligibility, provide relevant documents, and arrange an appointment to get started on a lighting upgrade.

Youth Employment Strategy (part of Industrial Research Assistance Program) Food manufacturing companies that are looking to develop new products or improve their technical production processes may qualify for funding to hire an intern through the Industrial Research Assistance Program (IRAP). This program provides financial assistance to innovative Canadian Small and Mediumsized Enterprises (SME’s) to hire post-secondary graduates to work on innovation projects.

SMEs will receive a financial contribution geared towards supporting a portion of the salary costs of a youth candidate, who will work on technical opportunities within the firm and on nontechnical but technology-related projects such as: • research and development, engineering, and multimedia; • development of new products and processes; • market analysis for a new technology-based product; • business development related to science and technology activities; and • improvement of customer services, etc.

Interested firms are encouraged to contact IRAP for more information and to complete an application.

Toll-free: 1-877-994-4727 Fax: 613-952-1086 Email: NRC.IRAPInfo-InfoPARI.CNRC@nrc-cnrc.gc.ca

Investing in energy efficient lighting can improve in-store customer experiences, provide more attractive product displays, help employees more easily focus on tasks, and help you manage your operating costs. The new Small Business Lighting program offers businesses in Ontario a simple solution for energy efficient lighting.

Eligible businesses will receive: • A free onsite lighting assessment of their facility; • Up to $2,000 in incentives towards eligible energy efficient lighting upgrades; and • A turn-key lighting installation which eliminates the need to search for a qualified contractor, obtain quotes, submit incentive applications, project manage the retrofit and clean-up.

8

BLOCKtalk - Winter 2016

www.oimp.ca

Jarvis has three types of pneumatic penetrating and nonpenetrating stunners for better kill floor and Halal stunning.

USSS-1 Penetrating Stunner

USSS-2A Non-Penetrating Stunner

USSS-1/2 Penetrating Stunner

USSS-1, USSS-2/2A and USSS-1/2, U.S. Patent No. 6,135,871;German Patent No. DBP/603 48 402.6; European Patent No. EP1613164

Jarvis has power actuated cartridge stunners in .22 (5.6mm) and .25 (6.3mm) caliber made to withstand demanding stunning requirements.

Jarvis Cartridge Stunner Type C .22R (5.6mm) & .25R (6.3 mm)Caliber Available in Standard and Long Lengths

Jarvis Cartridge Stunner Type P Penetrating .22R (5.6mm) & .25R (6.3mm) Caliber

Jarvis Cartridge Stunner Type C Penetrating Cow and Bull .22R (5.6mm) &.25R (6.3mm) Caliber

Jarvis Model PAS Stunner Type P Penetrating Long Length .25R (6.3mm) Caliber

Jarvis Cartridge Stunner Type C Non-Penetrating Concussion .22R (5.6mm) & .25R (6.3mm) Caliber

Jarvis Cartridge Stunner Type P Non-Penetrating Concussion .22R (5.6mm) & .25R (6.3mm) Caliber

Jarvis also provides free training & service We also repair mesh apparel

Jarvis Industries Canada Ltd.

World Leader in Meat Processing Equipment

View Jarvis tools on our website www.ontariomeatandpoultry.ca

3915A-78th Ave. S.E. Calgary, Alberta T2C 2J6 Tel: 800 661-8493 / 403 236-5350 Fax: 403 279-8005 E-mail: info@jarviscanada.com Website: www.jarviscanada.com BLOCKtalk - Winter 2016

9

Government Grants Spur the Growth of Canadian Food Processors Jeff Shepherd, Marketing Analyst, Mentor Works Ltd.

F

ood processing is one of the largest sectors of the Canadian economy and that’s not expected to change anytime soon.

The Conference Board of Canada estimates that Canadian food processors will reach a record $4.3 billion in pre-tax profits in 2016, with exports increasing at a rate of approximately 2.6% in each of the next five years.

However, this opportunity to grow and succeed on a global scale needs to be met with increased investment by manufacturers. In order to satisfy growing demand for products, companies must diversify their offerings and become more efficient.

Fortunately, meat processors can receive support for their investments through targeted government funding programs.

Government grants and loans are available to cover a portion of costs related to strategic business activities, and are available for more projects than most businesses think.

Government Grants and Funding Opportunities for Meat Processors There are four key areas of investment businesses may receive grants for, including: 1. Workforce Development: Hiring and training employees for a more skilled workforce;

2. Business Expansion: Large-scale business investments including the construction of new facilities or developing new international markets; 3. Capital Adoption: Purchasing or modifying technology for productivity enhancement or energy efficiency; and 4. Research and Development: Innovative technology development or commercialization projects associated with new products or processes.

Workforce Development Despite the meat processing sector’s growing need for automation, manufacturers still require skilled employees to keep production flowing smoothly. Being able to recruit top talent, then training them to deliver value to the company is essential for all agri-food businesses to remain competitive.

Government funding programs such as the Canada-Ontario Job Grant (COJG) reimburse companies for up to 66% of eligible third-party training costs, such as trainer or course fees and associated training materials. For small businesses with less than 50 employees, this contribution can increase as high as 83%. This program is an excellent way to offset training costs and improve the skills of your workforce at an accelerated pace.

It was great meeting you at the recent MEATING Place Convention!

During the Table Talk, I had the opportunity to discuss some of your unique food safety concerns.

In particular, as newly introduced CFIA food safety mandates are currently undergoing industry wide implementation, it is critical that we understand how these comprehensive reforms are re-shaping food safety practices across the board.

Our Mission

To deliver unmatched global food safety systems that promote a culture of excellence through innovation and forward thinking.

What we Offer

Effective food safety solutions by using best-in-class technologies...

Contact us today:

Some of Our Services include: Implementation of HACCP-based programs (BRC, SQF) Thermal processing validation (smokehouse mapping) Crisis management & troubleshooting Listeria controls for the plant and products

Phone: (647) 963-0182 Email: renzo.gomez@quantumfoodsolutions.com www.quantumfoodsolutions.com

OIMP MEMBERS RECEIVE:

A FREE on-site assessment and a 25% discount on services!

We look forward to working with you!

10

BLOCKtalk - Winter 2016

www.oimp.ca

Likewise, hiring grants may help manufacturers access employees that have recently graduated from a post-secondary institution. Each spring, a new round of funding is released to offer employers up to 50% of a new hire’s wages to a maximum of $14,000-$20,000. These grants can help employers build a skilled, youthful workforce at reduced cost.

Business Expansion Meat processors can also benefit from government grants aimed at increasing production capacity and developing new markets. These funds are heavily focused on increasing revenue (especially internationally) and increasing the number of jobs a business can maintain.

One of the most popular government grants among Ontario manufacturers is the Southwestern Ontario Development Fund (SWODF). Meat processors who are implementing large-scale business expansion projects may use the fund to recover up to 1015% of project costs to a maximum $1.5 million in government grants. Not located in southwestern Ontario? There are funding programs also supporting eastern and northern Ontario too.

Capital Adoption Technology is transforming the meat processing sector by making it more efficient and better able to cater to customer preferences. Adding new product lines, increasing capacity, and offering products in different sizes are all projects that can help manufacturers grow and succeed in an extremely competitive market.

A new Ontario government grant available exclusively to manufacturers is the CME SMART Green Fund. The program was created to help food processors increase productivity while simultaneously reducing greenhouse gas emissions (GHGs). Agrifood processors may use this program to reduce project costs by up to 50% to a maximum $200,000 per facility. Companies may use the fund for up to 5 facilities for a maximum $500,000 grant.

Research and Development Meat manufacturers should also be aware of grants to research and develop new innovative products or processes. Research activities, either internal or through a post-secondary research institution, can assist businesses overcome technical challenges impeding their growth.

A popular and effective funding program available to businesses across Canada is the Industrial Research Assistance Program (IRAP). IRAP grants may provide up to 50-80% of R&D project expenses to a maximum $50,000 or more, depending on the size of the research project.

Jeff is the Marketing Analyst at Mentor Works Ltd., specializing in strategic planning through customized funding approaches.

Mentor Works has helped thousands of businesses across Canada discover and leverage funding to optimize their growth plans.

Mentor Works Ltd. 151 Savage Drive, Unit 5, Cambridge ON N1T 1S6 888-599-3111 contact@mentorworks.ca www.mentorworks.ca

Donnell Insurance is your product recall specialist.

Are you protected?

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

Our commitment to our client is absolute.

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

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

BLOCKtalk - Winter 2016

11

Names in the News CMC elects new President and Chair Canadian Meat Council elected Troy Warren as President and Chair of the Board for 2016-2018.

Mr. Warren is currently Vice President, Product Management, Planning, and Procurement for Maple Leaf Foods. During an 18-year career with Maple Leaf Foods, he has held a series of progressively responsible leadership roles.

Provision receives accolades for a Clean50 Top 15 Project Provision Coalition has been named a recipient of Canada’s Clean50 Top 15 Projects for 2017 for its award-winning online sustainability portal.

“The Sustainability Tools & Resources for Canadian Food and Beverage Companies project was chosen after rigorous screening and research by Delta Management, with advice from internal researchers and external advisors, and was among the Top 15 Projects selected from a large initial pool of well qualified nominees,” Gavin Pitchford, CEO, Delta Management Group.

It was great seeing everyone at The Meating Place. Merry Christmas and a prosperous 2017 to all!

Deb Stark Retires Deb Stark Deputy Minister of Ontario Ministry of Agriculture Food and Rural Affairs retired November 30 after a very successful 30 year career in the Ontario government. She started as a veterinarian in OMAFRA spending most of her career in OMAFRA, Deb also served as an ADM at MOECC and Chair of the OPTrust. In 2012, she was the Queen’s University Amethyst fellow as Deputy Minister of OMAFRA. Deputy Stark was a good friend to the OIMP and we look forward to working with her replacement.

New leadership at CFIA Dr. Bruce Archibald, president of the CFIA, retired October 28 to begin the next phase of his career. Bruce spent 34 years working in academia, the Ontario Government and the Government of Canada. Bruce served as the Deputy Minister of OMAFRA and also president of the Federal Economic Development Agency for southern Ontario.

The Prime Minister of Canada appointed Paul Glover to the position of president of the CFIA. Paul earned his Master in Business Administration from Queen’s University. Paul served as the Associate Deputy Minister of Health Canada from July 2013 onwards.

Prior to his appointment as Associate Deputy Minister of Health Canada, Mr. Glover was Assistant Deputy Minister of the Health Products and Food Branch.

He was the Assistant Deputy Minister of the Healthy Environments and Consumer Safety Branch at Health Canada from September 2008 to January 2011. Previous to that, he was in the Privy Council Office’s Operations Branch, where he worked on a wide range of social policy issues. He began his career at Health Canada in 1986, in the informatics area. Paul then moved on to health systems management and assumed progressively more responsible jobs, eventually leading, as Director General, a number of business units, including First Nations and Inuit Health Programs, the Non-Insured Health Benefits Program, and the Safe Environments Program.

Lisa Kennedy New Coordinator Lisa Kennedy is the new Food Safety Coordinator for the Canadian Partnership for Consumer Food Safety Education. Lisa will be working to improve food safety awareness and promote safe food handling practices among consumers. Her background is with the beef industry working for a major beef packer as well as for the Beef Information Centre.

Can-Tex Protective Systems Inc. Call Gary Hawco at: (519) 829-9942 or Josh Hawco at: (519) 829-9915 50 Fleming Drive, Unit 4 | Cambridge, Ontario | Toll-Free: 888-860-0012

12

BLOCKtalk - Winter 2016

www.oimp.ca

Sean Dougherty Named GM of Jarvis Canada Jarvis Products Corporation has named Sean Dougherty as the new General Manager of Jarvis Industries Canada Ltd., its Canadian subsidiary located in Calgary, Alberta. Sean is taking over for Dwight Streeter who recently retired. Before becoming head of Jarvis’ Canadian operation, Mr. Dougherty was Managing Director of Jarvis Equipment NZ Ltd. in New Zealand.

throughout the country, and the full backing of a dedicated team here in our Calgary office. Even with Jarvis Canada’s excellent reputation within the industry, I am currently working on a number of projects that will further enhance our support services and quality reputation”.

Wayne Bryant rejoins Reiser Canada as VP of Sales Wayne Bryant has rejoined Reiser Canada as their Vice President of Sales. In his new role, Bryant will lead Reiser Canada’s sales team and be responsible for the continued sales growth.

“Wayne is the consummate salesperson and his customer-first philosophy and management style are a perfect fit for Reiser,” says Roger Reiser, President and CEO of Robert Reiser & Co., Inc.

As the new General Manager of Jarvis Canada, Sean considers his new job a very exciting adventure. Compared to New Zealand, he’s amazed by Canada’s geographic size, the volume of product being processed, and the larger size of processed animals. Sean says “covering the vast distances to serve customers is a challenge, but I am surrounded by a great team of service representatives

Mr. Bryant has broad knowledge of the Canadian food equipment industry, having focused much of his career in sales and sales management within that industry. For the past ten years, he served as Country Manager for CFS Canada and more recently as Director of Sales at Multivac Canada. Prior to that, Bryant held various roles at both Reiser Canada and Reiser UK.

your fresh protein destination!

Our team of protein experts do all the hard work finding you the best quality and price for your production and retail requirements.

The Meat Depot services independent retailers, food processors and foodservice companies across Ontario and are able to deliver to the smallest towns in the remotest areas.

Merry Christmas!

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

BLOCKtalk - Winter 2016

13

Trust, but Verify Mike McMorris, General Manager, BIO

T

hose old enough to recall the height of the cold war in the mid 1980’s may remember a critical meeting between US President Reagan and USSR President Gorbachev. The world was changing rapidly and each leader seemed to be seeking a thaw in the cold war, starting with a key agreement. The problem was that Reagan simply didn’t trust Gorbachev. As the meeting approached, Reagan decided to speak in Gorbachev’s language to address this point. The Russian expression “Doveryai, no Proveryai” garnered Gorbachev’s attention and understanding.

Translated, it means “trust, but verify”…yes I will trust you but I will verify that my trust is earned.

More than ever, food now comes with a story, something that consumers respond to. As producers, you really should visit an A&W and look around: the entire place is a storyboard about the food they offer. The past year or two has seen several stories being told (e.g. local, organic, beef with no added steroids, humanely raised livestock), each with an interesting twist. If you are going to tell a story about your product, you must be able to back it up with proof or you will not be in the market for long. In fact, consumers want more than a story, they want to know that there is documentation in place; a biography of food that they eat and that they feed to their children.

What does a political meeting thirty years ago have to do with food in Canada? What does it have to do with you as a producer of that food? Well, the food system is changing rapidly and consumers, particularly Millennials, are asking questions about food like never before. There is almost limitless information about foods now and with the internet and a smart phone, it is at a consumer’s fingertips at all times. Only a fool would believe everything on the internet though and so questions are being asked. Consumers are wanting proof that their trust is deserved.

This trend toward verification is not limited to food. Just recall the US election with regular “fact checking” of every statement made. In today’s world, claims need to be backed up.

When documentation is not in place, or a story is simply false, it can be very costly; witness recent fines (over $1 million) brought to bear by the Canadian Food Inspection Agency for false claims regarding “Product of Canada” and “Organic”.

Commodity groups are developing programs that will provide a consistent and verified story of their product (e.g. Verified Beef Production, Dairy’s proAction program). Making data collection easy is key to the success of these programs and several commodity groups are investing in making it as simple as possible for farmers.

The Federal government is, at the same time, developing a new Canadian Food Policy with input from all sectors of the

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

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

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

bioTrack.ca | 1-855-246-2333 | bioLinks.ca | 14

BLOCKtalk - Winter 2016

@Bridging_Intel www.oimp.ca

food supply chain. Groups such as Canadian Federation of Agriculture, the Conference Board of Canada and Food Secure Canada are raising issues that include profitability at the farm level but also shifting toward community-based agriculture and phasing out genetically modified crops. Recent data from crop insurance shows that simply removing genetically modified crops would reduce yield 30-50% which is not going to enable us to feed several billion more people over the coming years. Those in charge of developing this strategy have a large task at hand!

Underlying all of this development is traceability, properly defined as “places, things, and movements�. Much money (well in excess of half a billion dollars) has been spent on traceability in Canada to date and we have significant work to do yet. Once in place, the foundation of traceability will be the home of the story for any animal, crop or food product.

Being a business owner in the food supply chain in Canada will change dramatically in the coming years. A new national Food Policy; a need to tell your story; a need to document your story; meeting commodity specific verification programs; and traceability requirements will all impact what you do day to day.

Are you ready?

MAKE ANOTHER COOL MOVE ship with the experts in temperature controlled, time-sensitive food transportation services To canada and the united states Punctual . cool . Flexible . Reliable .

- Truckload -less than truckoad -store door distribution

- cold storage -courier / expedite -dedicated services

1-800-665-cold www.erbgroup.com

BIO 294 Mill Street East, Elora, ON N0B 1S0 (519) 767-2665 service@biolinks.ca bridgingintelligence.com

Shrink your impact on the environment WITH our ECO RETRACK BAGS !

Eco Retrack NEW SHRINK BAGS ECO-FRIENDLY PACKAGING 100% Chlorine and PVDC free Suitable for european and asian markets

order your free samples now !

Multilayered barrier shrink bags, suitable for fresh, frozen and cooked meats, cheese, seafood, etc.

Try it out for free to test with your own products.

When you pack with us, it stays fresh.

Toll free 1.877.362.2552

EVOH barrier HIGH BARRIER CLARITY and TRANSPARENCY SEALABILITY HIGH PUNCTURE RESISTANCE CFIA - ISO9001 - HACCP Kosher APPROVED

Employment Ontario $6,000 Hiring Grant Bonny Koabel CPA CGA

I

f your company is looking to hire new employees, and the new employee requires on the job training your company is eligible to receive a Hiring Grant of up to $6,000 for training the new employee. Hiring Grants are administered through Employment Ontario with offices all across Ontario to serve you.

Goal of Program The goal of the Employment Ontario is to create long term employment in Ontario. The Hiring Program redirects funds that would be used to pay Employment Insurance Premiums to pay for on-the-job training.

Timelines It takes up to 7 business days to get a Hiring Grant in place.

Company Requirements In order for your company to qualify to receive a Hiring Grant you must meet the following criteria: • Have been in business for 1 year.

• Have WSIB or third party liability insurance.

• Have a business number.

• Be placing the new employee on payroll and making appropriate tax deductions.

Specialists in Government Funding, Energy Efficiency Grants, SR&ED Tax Refunds and Hiring Grants for the Meat & Food Processing Industries.

Call us and find out how you can recover your costs

Season’s Greetings!

Job Funding Requirements The job must meet the following requirements: • Must be a permanent, long term, full –time position. Contract positions do not qualify for funding.

• Must be at least 25 hours per week.

• Must offer a salary or hourly position. Pure commission positions do not qualify for funding.

Funding Amounts The Employment Ontario provides up to 40% of the new employees salary or hourly rate for up to 4 months to a maximum of $6,000 per new employee hired. Companies may use the programs multiple times during the year as long as the new hire requires training.

New Employee Requirements The new Employee must: • Have a valid SIN. • Be a Canadian Citizen or have a Permanent Residence Card.

Employment candidates with Work Permits do not qualify for funding.

• Be placed on company payroll.

• The new employee cannot be leaving an existing job to come and work for your company.

• The new employee must not be a “first of kin” ie. mother, father, wife, husband, son or daughter.

Your company may find its own employees, or you can contact your local Employment Ontario office who can find you employment candidates. You will need to provide the Employment Ontario office a job description and they will source resumes for you. You are not obligated to hire any of the candidates provided to you by Employment Ontario, sourcing job candidates is simply another service they offer.

The Process Once you have found the new employee you would like to hire you need to contact the Employment Ontario office and forward them a copy of the candidate’s resume. The Employment Ontario office will set up a meeting with the new employee to determine how much training the new employee requires and the amount of the Hiring Grant.

Employment Ontario will then draw up the Hiring Grant Agreement outlining the terms and conditions.

T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com

16

BLOCKtalk - Winter 2016

www.oimp.ca

Hiring Grants Depend on Training Required The amount of funding a company receives depends on the amount of training that the Employment Ontario determines the new employee requires. Factors that the Employment Ontario look at are: • Age of the new employee (younger employee have less work experience and therefore require more training).

• Education level (higher the educational level less training required).

• English speaking skills (those with English as a second language will require more training due to language barriers).

• New to Canada (new immigrants will require more training due to language barriers).

Can I Fire the Employee?

The Government understands that not all employees work out.

If you fire the employee your company will still be compensated with the Hiring Grant for the time period the employee was at your company. If the employee is not working out we recommend firing the employee as soon as possible. You would like to use the Employment Ontario Hiring Grant programs on an ongoing basis and it does not look good if you fire the employee close to when the Hiring Grant period ends, as it appears your company was trying to take advantage of subsidized labour.

CLIPPERS DICERS

What Happens if the Employee Quits?

If the employee quits your company will be compensated with the Hiring Grant for the time period the employee was at your company.

When does the Employer receive their Funds?

In order to receive the Hiring Grant funds from the Government the Employee must provide cheque stubs to Employment Ontario that show the Employee was paid and payroll tax deductions were made. This is usually done on a monthly basis. A refund cheque is then sent out approximately 4 weeks after receipt.

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

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

YOUR ONE STOP SHOP FOR BETTER SMARTER SOLUTIONS

SLICERS

SKINNERS AND MEMBRANE MACHINES

MIXERS AND GRINDERS

KEBAB MACHINES

STUFFERS AND PUMPS

COOKING AND CHILLING SYSTEMS

FORMERS AND MEAT BALL SYSTEMS

BATTER AND BREADING SYSTEMS

CONTACT US : 1-800-668-6111 www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2016

17

BUSINESS MEMBER PROFILE

The Return of the Local Butcher Shop Heather Nahatchewitz, OIMP Marketing and Communications Director

O

n May 19, 2016, Peter and Keri Baarda took ownership of J & G Quality Meats on Plains Road in the Aldershot neighbourhood of Burlington. After some consideration it was decided to keep the name and although Peter questioned his decision “as everything that could be changed inside the store has changed”, he wanted to honour the 54 years of history shaped by the two previous owners.

One of the big changes was the introduction of a dry-age program. Even before the store was officially theirs, Peter placed an order with his beef supplier knowing he had to have meat aged and ready to go for the counter. And at the time of interview, prime rib was already aging for Christmas orders. The counter is also filled with antibiotic-free chicken and pork, local lamb and some select game meats.

What didn’t change was the presence of previous owner, Peter Smolenaars. Peter offered to stay on for a month to help with the transition but three weeks in asked if he could stay, explaining, “You made it fun again. Everything is different and I want to see it succeed.

Keeps me young.” At 71, owner Peter calls him the energizer bunny and is happy to have his help and expertise.

Peter’s wife Keri offers much support to the business too, completing paperwork, paying bills, meeting with the inspector, helping out up front. Keri also manages the summertime market at the Burlington mall. “It’s a bit crazy,” says Peter. “One thousand people are there at once and ready to shop.”

Seven employees strong, a young butcher named Josh is already practicing to represent J & G in the next butcher competition, coached by both Peter’s. “Any butcher who’s any good learns from more than one teacher,” says Peter, he himself having learned different skills from an estimated 10-15 other butchers before developing his own style.

“He’s a leftie though which looks weird - like he’s going to cut himself.

But I can stand across the table from him and he mirrors what I do. It works.”

18

BLOCKtalk - Winter 2016

Peter’s customers include the affluent residents in the surrounding neighbourhood he describes as hardworking from all walks of life. Young families ranging to older ladies who don’t drive but manage to make it into the store for the ‘half and half ’ cream Peter stocks just for them, albeit reluctantly. “I wouldn’t choose to take up space in a butcher shop with milk and butter but what can I do?

These customers can’t make it here AND to the grocery store.”

Left to right: Pete Baarda, J & G Quality Meats, Joe Abate, OIMP Past President) Ontario’s Finest Butcher 2016 - Facing off against Brent Herrington, Herrington’s Quality Butchers, Port Perry, and Nicholas Matusiak, Halenda’s Meats, Oshawa, Peter took highest marks from a combined score of judges and delegates at OIMP’s The Meating Place. Each butcher had a whole rabbit, chicken, and veal loin from which to prepare merchandisable cuts ready for the barbecue within the allotted half hour.

Peter’s first year will continue to be a test year, seeing what works, what the sales are like at different times.

“I had to predict numbers for my business plan but I didn’t have the history. What I do have is an accountant that tells me every week I was wrong - over here, under there,” he laughs. “This year is a big learning curve, finding the trends; it’s different then what I expected. Who knew people would buy that much stewing beef in the summer?” www.oimp.ca

One of the many things he did get right was to stock tomahawk steaks in the counter almost right from the beginning.

“Even Tuesdays and Wednesdays, which I thought might not be the smartest thing to do, but father’s day was coming up and I wanted people to remember the tomahawk steaks.”

heads’ is long past us,” Peter says. “The level of skill in the finals as well as the preliminary rounds is proof of that.

I’m so proud to have cut alongside the other competitors. These are the people that are going to bring the local butcher shops back to the forefront.

Bringing skill back to our trade.”

And it worked. Although not just for father’s day, a dad who was hosting a barbecue for his engaged son, saw the steaks when shopping one night then returned another day and ordered 25 tomahawks. “He wanted the party to be unique. Nice wine and great food.

Afterwards he posted photos on Facebook and the amount of people that came in because of that one barbecue is incredible.

He lives right around the corner and every one of his neighbours shop here now, his son comes in as well. It’s true what they say about word of mouth,” says Peter.

“Membership is important to stand together as a unified body but more importantly it’s like your family. You don’t always see your cousins but when you do it’s like no time has passed. You start talking like its nothing. That’s pretty cool.

Hopefully I’ll never have to call on OIMP for something serious, but it’s good to know they’re there if I need them.”

Building on the momentum created by positive word of mouth, J & G uses a Facebook page and Twitter for promotion, plus outside signage. They also sample on weekends whatever they want to push - bacon, sausage, etc. And although they close at five they leave the door open while they are still cleaning up so those last minute shoppers can get in and still grab dinner.

~ Peter Baarda J & G Quality Meats 175 Plains Road East, Burlington ON L7T 2C4 (905) 634-0196 jngmeats@cogeco.net @jngmeats 175PlainsRd.E

Whatever the day or the reason, people want to talk directly to the butcher. “It’s about trust,” says Peter. “If they don’t trust you, they’ll second guess everything you sell. I love when people come in and ask ‘what’s for supper?’”

“To be part of people’s celebrations is everything.

Before the shop, I used to have extra time. Now its early mornings, its late suppers. But it’s fulfilling what we do here.”

And what Peter does, he does well, taking home the title of Ontario’s Finest Butcher three years running. “The days of butchers just being ‘meat www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2016

19

ASSOCIATE MEMBER PROFILE

Teamwork Makes the Dream Work Heather Nahatchewitz, OIMP Marketing and Communications Director

“T

eamwork makes the dream work,” a phrase coined by internationally acclaimed author John C. Maxwell, is not just something they say at Malabar Super Spice. They live it! Every. Single. Day.

Established thirty-four years ago, in Burlington, Ontario, by Owner-Operator and President, Doris Valade, Malabar employs 16 people and has customers across Canada. It serves small ‘mom and pop’ butchers, mid-size provincially-inspected processors and large federal plants and the company is particularly passionate about saying yes to serving small companies.

“We’ve been there and know what it’s like to be small and not have suppliers want to deliver because of it,” says Doris. Small butcher shops face the same challenge, so the company has no minimum order requirement. “Like Malabar in the early days, everyone has to start somewhere,” she says.

“We don’t look at the size of a company then decide what kind of service we will provide.” Malabar’s informative newsletters and technical/customer support are aimed at helping all their customers.

Doris’s industry experience goes back farther than Malabar. Her father owned the first butcher equipment supply company in Canada – Modern Butcher Supply. He opened in 1956 and was the first representative for Handtmann, Kilia, Ruhle and Naturin.

Growing up in the family business Doris paid attention.

“Every time we sold a piece of equipment, customers would ask ‘where do we go for spices and ingredients?’” says Doris. She saw an opportunity and in 1982, Malabar opened for business in a separate building.

Although Doris didn’t work for her father, she worked with him, sharing premises and sales until 2003 when she bought Modern Butcher Supply, so he could retire. It was sold in 2008, allowing Doris to turn her full attention to Malabar.

20

BLOCKtalk - Winter 2016

Today, her business continues to thrive.

Originally, the majority of sales were single spices and ingredients. Today’s focus on food safety programs sees more and more customers moving towards seasoning units. Doris explains how Malabar can take a family recipe (protecting its secret ingredients as intensely as the customer, of course) and create a seasoning unit to fit production size and specifications. With spices, seasonings and curing agent (if applicable) in one unit, customers can easily match a unit of spice per unit of meat without the hassle of dealing with individual measurements.

Left to right: Doris Valade, President, Malabar; Christine Hobson, Secretary/Treasurer, OIMP: Malabar Super Spice received the first ever Associate Member Recognition Award or AMRA. The AMRA is given to an Associate Member company that, judged by the membership, is deserving of recognition for their contribution to the association and to the industry.

Although Malabar still provides single spices and ingredients, custom blending is an area that’s growing. “We also provide different seasonings for those unsure of what they’re looking for, perhaps a honey-garlic or mild Italian blend,” says Doris.

With the government’s sodium reduction initiative at the forefront in 2017, Malabar has a definite advantage as the exclusive Canadian distributor for NuTek, makers of a natural potassium salt. This sodium chloride replacer has similar functionality, modified to take away the bitter metallic flavour.

“It offers 35% less sodium with no change in taste, which is very important,” says Doris.

Malabar is more than the inventory they carry. The company assists with product development, offers technical and regulatory support and is very involved in trade associations, including the Canadian Meat Council, Food and Beverage Ontario and OIMP. “We are looking to be well informed about what’s going on and what’s coming up so we can help our customers,” explains Doris.

Internally, Doris feels growth is dependent upon energy, ideas and teamwork and is committed to regular team building www.oimp.ca

activities like mini golf, wall climbing, birthday celebrations, work anniversaries and successful completion of the annual safety audit – which brings “a little bit of stress” – so it’s important to celebrate the positive outcomes. During the summer, Malabar purchases meat products from various customers for company barbecues so Malabar staff can experience the different flavours they’ve helped create.

The highlight of the winter months isn’t the company Christmas party, but the community outreach activity led by Malabar employees. For the past two years, they’ve ‘adopted’ a Burlington family. Malabar matches what the team contributes and a total $480 was made available last year to go shopping for gifts and gift cards. “The family last year was totally overwhelmed, we made a big difference,” says Doris, proudly.

Children of Christmas Past is another charitable initiative Malabar supports. Seniors from long term care homes in the community make a wish for a small gift. Between staff and the company, last year 15 seniors were given simple gifts like pyjamas and slippers.

Malabar also supports education, providing a $500 bursary to a local high school graduate who has excelled or shown outstanding skill in a food program.

“I run my business as a business,” says Doris. “It has to be profitable, it has to grow, but we also have to contribute to our employees and to the community, that’s what a business is.”

“Membership with OIMP is important as one voice is a very small voice, but coming together as a group means a louder voice. A louder voice will get heard and be taken more seriously.” ~ Doris Valade Malabar generously contributes to OIMP through support of Ontario’s Finest Meat Competition™ and various OIMP events, including the conference and expo. Recently, Malabar provided pantry and fresh ingredients for the 2016 Ontario’s Finest Butcher Competition. Doris feels that promoting the ‘local butcher’ is more important than ever in today’s economic climate.

“In Canada there is so much food waste,” Doris explains. It’s a subject she’s passionate about. “In Europe, they buy fresh meat every few days – nothing gets thrown out. In butcher shops there is no ‘naked’ meat, everything is marinated and seasoned ready for that night’s meal. We need to move that way and the butcher competition promotes that.”

Doris is very proud of her team and what they’ve achieved together. She should be!

In Malabar’s case, it seems the saying rings true – teamwork really does make the dream work.

Malabar Super Spice Company Ltd. 459 Enfield Road, Burlington ON L7T 2X5 (905) 632-2062 info@malabarsuperspice.com malabarsuperspice.com www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2016

21

OMAFRA’s Regulatory Compliance Model Jason McLean, General Manager, Meat Inspection Program, OMAFRA

P

rovincially licensed meat plant operators are responsible for ensuring compliance with the Food Safety and Quality Act, 2001 and the meat regulation (O. Reg. 31/05). The Ministry of Agriculture, Food and Rural Affairs’ (OMAFRA) Meat Inspection Program takes a risk-based approach when a plant is not in compliance with food safety and animal welfare requirements under this legislation.

There are many tools available to meat inspectors to ensure ongoing compliance. The Meat Inspection Program developed a Regulatory Compliance Model to further guide inspectors in selecting the approach to take when non-compliance is found help meat plant operators understand the decision-making process for compliance actions.

The concepts expressed in the compliance model are not new. Communication, education and awareness with operators continue to be important features of our compliance approach, with progressive compliance action taken for chronic violators and for addressing more immediate food safety and animal welfare risks.

ch Top-not

, great-tasting Gourmet Poultry & Game Me

ats

The Regulatory Compliance Model further guides inspectors in selecting the approach to take when non-compliance is found and helps meat plant operators understand the decision-making process for compliance actions.

How the Model Works Incidents of non-compliance in licensed meat plants can be identified in many ways including through inspections, audits, testing results, referral by other regulatory authorities and complaints.

The food safety and animal welfare risks from these incidents of non-compliance are then assessed to determine if the risk is low, medium, high, significant or critical.

The compliance history of the operator is considered along with the operator’s level of cooperation in addressing the hazard(s) (Proactive, Cooperative, Uncooperative or Obstructive).

Once these factors are considered, a meat inspector then determines the compliance tool that will be used to address non-compliance.

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

Compliance tools include: • Compliance promotion, such as operator education and awareness.

• Administrative compliance action, such as verbal warnings, written warnings, and compliance orders.

• Enforcement actions, such as product(s) being detained or condemned, withdrawal of inspection services or licence suspension.

• Licence revocation or prosecution.

Order your festive meal today.

Learn More The Meat Inspection Program remains committed to building strong working relationships with provincial plants in meeting food safety and animal welfare requirements. To learn more about the Meat Inspection Program’s Regulatory Compliance Model, please visit OMAFRA’s Meat Inspection website.

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

22

BLOCKtalk - Winter 2016

www.oimp.ca

2016

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

AKR Consulting Canada Inc. | Farm Credit Canada Klever Equipped Inc. | Quality Engineered Solutions Reiser Canada Co. | Sargent Farms | Viscofan Canada Inc. Abate Packers | BIO | Bizerba Canada BSA Inc. | Duropac | Florence Meats | MMIS Inc. Pemberton & Associates | Perflex Label Inc. | The Meat Depot

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

www.ontariomeatandpoultry.ca

23

TECH TALK

Implementing a Water and Ice Safety Program Daphne Nuys-Hall, OIMP Technical Director

W

ater is often taken for granted in most food preparation and processing operations. As well as being an ingredient in many meat products, it may be used for rinsing carcasses, as a cooking medium, for making ice and/or steam, for cooling of meat products, for hand washing, for cleaning and sanitizing the plant, equipment, utensils, and food contact surfaces as well as for personal consumption.

Water safety can never be taken for granted. Unsafe water - whether the result of direct contamination or improper treatment - may result in a contaminated product. It is your responsibility as a meat plant operator to ensure that the water used is safe and that there is a system to supply the plant with potable hot and cold running water that is protected against contamination. Potable water must meet the minimum requirements for drinking water quality as prescribed in the Ontario Drinking Water Standards (O. Reg. 170/03) under the Safe Drinking Water Act, 2002. OMAFRA performs routine water andads_Layout ice monitoring in provincially-licensed meat plants.

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

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

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

24

BLOCKtalk - Winter 2016

Monitoring frequency is determined using the plant’s water result history, water source, and level of processing activities.

Implementing a Water and Ice Safety Program in your meat plant can assist you in mitigating your risk. The following are elements to include in your program.

Treating and Monitoring Water Water that is from a non-regulated source such as a well must be treated to ensure its potability. Water treatments may include chlorine, iodine, ozone or ultraviolet light.

Monitoring the operation of water treatment is important to ensure that the equipment is working effectively and achieving the desired level of disinfection. Often treatment systems can be set up so that automatic monitoring takes place and in the event of a failure there is an audible or visual alarm or automatic shut-off. In other cases, manual monitoring on a regular basis would be required.

Protecting Water Processors should ensure that all water lines and water handling systems are designed and installed so that there is no potential for contamination within the operation. Hoses should be handled properly so that their use in the process will not contaminate product, equipment or ingredients. Perhaps the greatest potential concern for contamination is crossconnections. Look for any “dead spots” or dead-ends in the lines. Water lines remain clean because they are constantly flushed. Unused lines off a main or a large reservoir below the floor will not be flushed properly. Water remaining in these dead areas can create potential health and quality problems.

Do you have back-flow prevention devices on water lines?

There should be an easily accessible back-flow device on all water mains coming into the plant. Back-flow devices are designed to prevent dirty or contaminated water from flowing towards a clean source. They allow water to flow in one direction only.

Water Quality Analysis Operators should test the microbiological quality of the water in the plant from different outlets at least once each year and preferably more often. This should be done even if water is obtained from a municipal water system. The water quality as it leaves a treatment plant and its condition when it gets to your plant may vary. Operators should collect water samples from the farthest faucet from the line in the facility and preferably from the cold side. www.oimp.ca

Be sure to establish documented programs for water sampling. These should include how to sample, how often to sample and where to sample. These procedures should also include what tests should be done and the methods for doing the work. Maintain all your records and testing procedures in a separate file or binder so that test results may be quickly and easily accessed.

Ice Much like water, ice is used in a variety of ways in a meat plant. It can be used as an ingredient or as a mechanism to cool food and therefore should be handled in the same manner as any other meat product or ingredient. All workers who handle ice should be trained to: • Wash hands before obtaining ice • Hold the ice scoop by the handle and do not touch other parts of the scoop • Do not handle the ice with hands • Do not return unused ice to ice storage chest or ice machine If you manufacture ice using ice making equipment, the equipment needs to be cleaned and sanitized on a regular schedule. Processors with ice making capacity should sanitize their units on a weekly basis. They should also establish a regular maintenance program for the water filters. Records of filter maintenance and icemaker cleaning and sanitizing should be maintained in the plant to document that the work has been done.

Test your ice at the same frequency as you test your water.

If your water results are good and the ice results are poor, you will know that your ice making equipment is a potential source of contamination and corrective actions need to be taken such as enhanced cleaning and sanitizing, training employees on proper handling, etc.

When purchasing ice for use in your facility you can request from your supplier that a Certificate of Analysis is provided for each lot of ice shipped. A Certificate of Analysis is a document issued by a lab that confirms that the ice meets the acceptable potability requirements.

Water is an integral part of almost all meat processing operations, yet it is something that far too many operators take for granted. It can affect food safety, quality and sanitation.

Processors need to understand how water is delivered to their plant, how it is removed, and the safety of the water entering the operation. Understanding water quality and how it moves through the plant is one part of the equation needed to produce safe, high quality meat products.

For more information contact Daphne Nuys-Hall at technical@oimp.ca or (519) 763-4558 x222.

Traceability – Empowering Trust and Profits Researching which electronic traceability solution is right for you can seem like a daunting venture Let Carlisle remove the confusion and help you achieve: • affordable and streamlined data collection • improved efficiency and increased profits • stronger branding and customer trust By providing the right tools at the right price!

“The built-in integration and traceability gives us a 360-degree view of our operation. We could not run our business without them.”

For more information contact: Our advice is FREE! www.ontariomeatandpoultry.ca

www.carlisletechnology.com 1.800.806.2000 BLOCKtalk - Winter 2016

25

SAFETY FIRST

Steps and Considerations for Machine Safety

M

achinery injuries have been a prevention priority since the dawn of the industrial age, but workers continue to sustain injuries with disturbing frequency. In 2013, the Workplace Safety and Insurance Board received lost-time injury (LTI) claims from 1,641 workers caught in, or compressed by, equipment.

6 Steps To Take Now 1. Compile a list of every machine, station, production line, and cell within your facility.

2. For each piece of equipment, make a list of all accessible equipment hazards or safeguards that you can reach under, over, through, or around. Look for: • i n-running nips, draw-in hazards, and any type of pinch point, crushing, shearing, impact • energy isolation points for lockout purposes, such as electrical lockout points, pneumatic lockout points, and sources of hydraulic, thermal, and potential energy (e.g. gravity falls) 3. Conduct a high-level physical inspection of each piece of machinery, targeting high-risk equipment first. For example, hand loaded power presses and robot cells. Involve someone from maintenance and/or engineering, as well as a health and safety specialist. If your workplace doesn’t have a dedicated specialist, then involve the joint health and safety committee or health and safety representative. While conducting the

inspection, observe workers using the machinery. Watch for potential musculoskeletal (MSD) hazards that could result from awkward postures and repetitive activities. Ask the supervisor and operators questions about hazards that might not be immediately evident.

4. Make a plan for correcting each safeguarding deficiency, targeting the highest risks first. Include completion dates and who’s responsible so that if an inspector asks you can show them what’s being done. Avoid the temptation to correct all the issues on one machine before proceeding to the next.

5. I f your workplace has internal know-how, correct the deficiencies in house. Otherwise, bring in an external contractor. Better to have the work done than risk inspectors’ orders, an equipment shutdown or, worst of all, an injury.

6. Follow up to make sure that the improvements are effective, aren’t creating new hazards, and don’t impede operators to the point where they’re tempted to circumvent the safeguards.

4 Considerations For An Ongoing Strategy 1. Establish a formal risk assessment process that applies methodologies suited to your business.

2. Assess machine safety twice, once assuming there are no safeguards and again after you’ve identified possible safeguards.

3. Develop an internal equipment safety evaluation/audit process.

Include criteria that would trigger an evaluation/audit, such as a new piece of equipment or process.

4. Ensure your procurement process takes regulations and standards into account so that new equipment and processes enter your workplaces already compliant.

How WSPS Can Help WSPS can help with every aspect of machine safety, from conducting hazard assessments to assembling a comprehensive machine safety program.

Learn more about the safe operation of machinery blitz by registering for the live webinar scheduled for January 12.

Check out our safeguarding and lockout resource page at www. wsps.ca. You’ll find a list of applicable legislation, public training, self-paced training, pre-recorded webinars, and downloads.

Speak with a machine safety specialist. Call WSPS Customer Care, 1-877-494-WSPS (9777).

Workplace Safety & Prevention Services 5110 Creekbank Road • Mississauga, ON L4W 0A1 (877) 494-9777 • customercare@wsps.ca • www.wsps.ca 26

BLOCKtalk - Winter 2016

www.oimp.ca

The worldwide leader in artificial casings

Your FIRST CHOICE for all your edible collagen needs Viscofan Canada extends best wishes to everyone for this holiday season, and all the best for a happy and healthy 2017.

We welcome you to become part of the Viscofan Canada family in 2017 with the most comprehensive line of casings for the meat processing industry, including Edible and Inedible collagen, Fibrous, Plastic and Cellulose.

We also have a full line of antimicrobials to ensure a safer 2017.

To start your 2017 off with success, please contact:

Coffinet Elastic Netting Fibrous Casings Plastic Casings Cellulose Skinless Casings Non Edible Collagen Casings

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

519-217-4812 800-465-8201

www.viscofan.com

info@canada.viscofan.com

BLOCKtalk - Winter 2016 27 www.ontariomeatandpoultry.ca Brazil - Canada - Czech Republic - China - Costa Rica - Germany - Mexico - Russia - Serbia - Spain - Thailand - United Kingdom - Uruguay - USA

Food Safety – Not Just a Post-Production Sanitation Concern Adam Brock, President, Food Safety Alliance

T

he food industry is changing quickly and has been for some time now. Government regulations are getting stricter and are not going to trend any other way. The general public is more knowledgeable due to social media, the internet, and other forms of publicity (both good and bad), and food safety is a top concern when purchasing food (especially for meat and poultry products). According to a 2007 Harris Interactive poll, 55% of consumers said they would temporarily switch brands following a recall incident and 21% would avoid purchasing any brand made by the affected manufacturer because of health and safety concerns. Moreover, four out of five respondents indicated general concerns over recent food safety recall incidents.

Furthermore, short-term revenue is lost because of recalled/ destroyed product, and in the long term, in some cases the damage done to branded products may take years to repair. In the most extreme cases, these businesses go bankrupt, and put many people out of work.

As our food evolves, so do the bacteria we are trying to combat. The need for a top quality food safety program is more important now than ever before. The “old school” thinking of production during the day and cleaning up at night just doesn’t cut it anymore. Food safety has to be a culture embraced by all of your staff not just the sanitation crew. Food-borne illness affects 1 in 8 Canadians (4 million people) annually resulting in 11,600 hospitalizations and 238 deaths according to the CFIA. In the US, the numbers are even higher.

The financial impact of food safety does not have to be negative.

Many companies find that once they have implemented a strong food safety program, new business opportunities arise. Larger big box stores and grocers will carry their products; they have an increased shelf life allowing them to ship their product further; and many use strong commitment to food safety as a marketing / advertising tool. Being able to demonstrate a proven track record of food safety such as shelf life testing, micro swabs, and audit results will make the sale of your product much easier. Brand recognition is very important and you want people to recognize your brand in a positive manner.

The cost of these incidents to the economy is estimated to be billions. Costs include notifying consumers, removing food from and paying damages result1from lawsuits.

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

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

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

28

BLOCKtalk - Winter 2016

Each year Maple Leaf Foods pauses in August to remember the 2008 deli meat incident whereby contamination with Listeria monocytogenes caused the death of 23 people. Even large companies like Maple Leaf which had very good food safety programs in place before that have had to continuously evaluate and improve their programs.

When designing and implementing your food safety program, be sure to use cross-functional teams made up of management, production, maintenance, QA/QC, shipping and sanitation.

You may also need to include suppliers. You may have to set a new standard for your suppliers (ask for audits of their plant, temperatures of incoming product, allergen information etc.) You need to be sure the program will work for all of your departments.

If the program looks strong on paper but cannot be applied in a real life scenario it is counterproductive, and a waste of time and money.

Other things to keep in mind when implementing a food safety program: 1) Be sure to recruit the right team. This should include staff, suppliers, auditing agencies, and groups like OIMP or GFTC. 2) Make sure it works for you. Don’t create rules for yourself that are not realistic.

3) Reach out to the industry. Some of your colleagues may have some great tips for you. Learn from other people’s mistakes!

4) Realize that any program is a step in the right direction. You can always change, manipulate and add to your program as time goes on.

5) Once your program is implemented, tell people! Make sure your customers know you are taking initiatives on food safety.

They will appreciate it and support your products as a result.

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

Transparency in Food Labelling Aaron Hibma, Director of Food Safety & HACCP Services, Mallot Creek Group Inc.

C

onsumer demand for transparency is impacting their food choices. This includes a range of aspects such as where their food comes from, how it is produced, what is in it and whether it meets key lifestyle requirements. It can be challenging for food processors to decipher what is important and also what is involved in making specific food claims.

Firstly, let’s discuss one labelling trend that doesn’t have a regimented definition: Clean Labels. There is much discussion in the food industry regarding what the term clean label means and what is important to end users. Consumers have identified that they want wholesomeness of ingredients, a lack of artificial ingredients and also a lack of common allergens1. This typically is represented by clear and understandable declaration of ingredients that consumers can relate in concrete terms2. In some cases, the fewer the ingredients, typically five or less, denotes to consumers that it is a better quality product than comparable products with many ingredient components. Most companies are developing their own clean label definition based on consumer and industry acceptance and what their own internal capabilities will allow. The most important part of transparency is to communicate exactly what you strive to offer.

For example, use of recognizable ingredients; absence of artificial ingredients and chemicals; minimally processing and avoiding common allergens, are all relevant approaches to clean labels.

Most claims though can be defined. With these claims comes regulatory guidelines and in some cases verification bodies.

Depending on your product, some food claims can be achieved with an easy product formulation or production adjustment but for others, this can be a costly endeavor. Involving a continuous process improvement approach can allow you to understand whether your current ingredient and operational costs can be improved upon or if the claim requirements are restrictive and incur additional production costs.

Let’s review several prominent claims and what is involved with achieving them: “Organic”, “Natural”, “Raised without the use of Antibiotics”, “Gluten-Free”.

Producers of products making “Organic” claims or displaying the Canada Organic logo must be prepared to demonstrate that they are in compliance with the Organic Products Regulations. This is achieved by verification through certification bodies (on behalf of the CFIA) that allow these producers or processors the ability to make these claims. The use of the organic logo and statement is only permitted on products that have an organic content that is greater than or equal to 95% and have been certified according to the above requirements. Terms such as “organically grown”, or similar are considered the same as “organic” claims and must meet the same requirements. Achieving organic status is complex and can take several years.

In a desire to be seen as minimally processed some consumers seek out products that are labelled “Natural”. In Canada, to use a natural claim is very difficult. To be able to use this term a processor or producer must ensure that the food or ingredient does not contain added vitamins, mineral nutrients, artificial flavouring agents or food additives; not have any constituents removed or significantly changed, except the removal of water; and not have been submitted to processes that altered their original physical, chemical or biological state. Phew, that is complex! In the United States however the term has a much looser definition, so much so that consumers have lost trust in products with this claim.

Retail and food service operators are offering products that are “Raised without the use of antibiotics”. This claim requires proof in the form of animal production protocols and records that the animal has not been treated with antibiotics, by any method, from birth to slaughter. This includes administration through feed, water, injection, or to embryos and eggs. In addition, antibiotics may not be given to the lactating mother of the animal that would result in antibiotic residue in the animal.

While the benefits of “Gluten-Free” diets for those that are not diagnosed with Celiac disease can be argued, it is a trend that resonates with consumers. Gluten is present in wheat (including spelt and kamut), oats, barley, rye and triticale. The specific CFIA regulatory limits holds manufacturers and processors to a 20-ppm level of gluten, which is considered protective for the majority of people with Celiac disease.

The bottom line, it is important to understand your market and determine whether complying with a specific claim status operationally allows you to achieve your margins or increase your margins by adding value.

For more information on labelling, go the Canadian Food Inspection Agency (www.inspection.gc.ca) or contact Mallot Creek Strategies Inc. (mallotcreek.com), a full service food industry consulting agency.

Mallot Creek Strategies Inc. 294 Mill Street East Suite 201 Elora, ON N0B 1S0 (519) 846-1830 AHibma@mallotcreek.com mallotcreek.com

1. What do ‘natural’ and ‘clean labels’ mean anyway? Caroline Scott-Thomas, June 18, 2013 http://www.foodnavigator.com/Market-Trends/What-do-natural-and-clean-label-mean-anyway 2. http://www.clean-label.de/index.php?page=that-is-clean-label

www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2016

29

Casing Yield on Pre-tubed Casings Stefan Sprenger, Product Specialist, Reiser Canada

P

re-tubed natural casings are great. Ever since they came on the market everybody enjoys the time savings they bring to the stuffing table. Not many want to go back to the old fashioned salted natural casings you have to soak forever, and then still rinse them thoroughly with water before pulling them on the stuffing horn.

What happened to the casing yield?

As a Product Specialist in the field I encounter a lot of complaints about casing yield. While watching operators stuffing pre-tubed natural casings, I often see the casing slipping easily from the horn at the beginning and the end but the casing is sticking in the middle. This can result in either the casing bursting in the middle part or the sausages are too loosely stuffed at the be-ginning or end.

So what went wrong?

As often is the case in meat processing, the issue is caused by improper preparation and han-dling at an earlier stage of the process. Although old fashioned casing watering does not need to be done in order to put the pre-tubed casings onto the horn, it is necessary to do to ensure that the casings are free from all salt and any dry spots prior to stuffing.

To demonstrate the importance of proper watering to the operator, I take out the plastic tube from the pre-tubed casing and thoroughly rinse it with water to remove all the salt. The casing, with water still inside, is then pulled onto the horn piece by piece.

The casing moves freely on the horn and therefore, when stuffing, there is no difference between the beginning, the end and the middle part. The result is better stuffing and casing yield results.

How do you water the casings correctly for a better casing yield?

First, rinse the net or bundle of pre-tubed casings with cold water the day before production, even if there is no visible salt.

Water from the top flowing into the tub doesn’t reach the bottom part, it overflows right away and bottom stays salty.

30

BLOCKtalk - Winter 2016

Next, store the casings in cold water over night (1/4 - 1/3 casings to 2/3 - 3/4 water) and let the water run just slightly from the bottom of the pail or bin in which the casings are stored. Don’t just let it flow over the top – the process still takes salt out of the casings, but water running in the bottom and overflowing the top is more effective and wastes less water. The fresh water circulation from the bottom removes more salt.

Finally, a half an hour before stuffing put the casings in warm water, but not warmer than 38C. Over 38C the proteins start coagulating which, over time, can be Ideal water temperature 33.7˚C enough to develop a stiff casing. It is best to stay around 30 to 35C which is warm enough to render a little of the natural fat on the casing. This will help to allow the casing to slide from the stuffing horn more readily.

Enjoy not only the easy way getting them on the stuffing horn, but also off the horn and a bet-ter casing yield.

Reiser Canada 1549 Yorkton Court, Unit 4, Burlington, ON L7P 5B7 (905) 631-6611 sales@reiser.com • reiser.com

Too many casings in the water does not dissolve the salt well. www.oimp.ca

HIT YOUR TARGET. ALL DAY, E VERY DAY.

Only the Fomaco filter system eliminates clogged needles and enables you to hit your injection targets all day long without adjusting pump pressure or stopping to clean filter screens. In fact, every component in the Fomaco Injector is engineered for superior performance. From its FM80 self-cleaning filter to its unique pump-to-pipe brine delivery to its individual stripper feet, the entire system is built to ensure injection accuracy and process uniformity.

FM80 Self-Cleaning Filter The self-cleaning FM80 Filter minimizes brine flow restrictions and pressure drops, as well as clogged needles and declining yields. Eliminates operator involvement, pump pressure adjustments and manual cleaning of filter screens.

Individual stripper feet Individual stripper feet align to the contour of the product, holding it in position for a consistent needle pattern with uniform injection. Each foot triggers an individual valve so that brine flows only when the foot is in contact with the product.

“Pump-to-pipe” brine delivery Fomaco’s unique “pump-to-pipe” system ensures uniform brine flow and distribution to each needle. Constant pressure is maintained as the brine flows from the pump to the needles through pipes with continuously decreasing diameters.

Each of our Fomaco M2 and servo M3 Injectors can be customized to meet your exact requirements and targets.

FGM 26 M2 Single Head

www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 www.ontariomeatandpoultry.ca 2016

FGM 44 M2 Single Head

FGM 48 M3 Single Head

FGM 88 M3 Double Head

FGM 112 M3 Triple Head

BLOCKtalk - Winter 2016

31

Strengthening Connections See all of the weekend pictures on our Facebook page at www.facebook.com/ONTARIOINDEPENDENTMEATPROCESSORS

O

ntario Independent Meat Processors came together for their biennial conference, The Meating Place, at Deerhurst Resort, Huntsville late October, with the highlight being the awards banquet held Saturday night. OIMP members were recognized for their accomplishments in a number of different areas.

Brian Quinn of Brian Quinn’s Meats, received the Lifetime Member Award from last year’s recipient, Graham Dalziel. Brian has been involved in the meat industry since 1976, before the association was even formed, and his history with the OIMP goes back some time. His uncle, Doug Lewis, was Left to right, Graham Dalziel, involved in founding Handtmann Canada; Brian Quinn, what was then the Brian Quinn’s Meats Ontario Freezer Meat Association in 1979, and he himself sat on the board as a Director from ’89 to ’91. Their plant and store is located in Yarker, Ontario.

The Meat Industry Achievement (MIA) Award was presented to Hayter’s Farm of Dashwood, Ontario,

by Kevin Schinkel of Schinkel’s Legacy, the 2014 MIA recipient. Hayter’s is a family-owned turkey farm in Dashwood, Ontario, where three generations of the Hayter family have devoted their passion Left to right, Joanne Maguire, for premium quality Sean Maguire, Hayter’s Farm; for over 60 years.

Kevin Schinkel, Schinkel’s Legacy Hayter’s Farm, a poultto-plate integrated operation, is the only turkey farm in Canada that raises birds and processes products on-site. By managing every step, they can ensure the best practices for their birds, environment, and customers.

Presented as a blind taste-test with delegates voting on their favourites, the Dave Tiller People’s Choice is a friendly competition among members with 26 entries submitted (16 snack sticks, 10 jerky).

Denninger’s of Hamilton received the most votes for their Landjäger meat stick and

Malabar Super Spice of Burlington, received the first ever Associate Member Recognition Award or AMRA. The AMRA is given to an Associate Member company that, judged by the membership, is deserving of recognition for their contribution to the association and to the industry.

Malabar, founded in 1982, proudly serves meat and poultry processors across Canada, with the majority of their customers small to mid-size meat processors in Ontario. Malabar provides quality spices and seasonings combined with expert technical support and regulatory guidance, and food safety a priority. (See Malabar’s profile on page 20.)

32

BLOCKtalk - Winter 2016

Left to right, Daphne Nuys-Hall, OIMP; Frank Kolvek, Denninger’s

www.oimp.ca

The final award for the evening was presented to Peter Baarda, owner of J & G Quality Meats, Burlington. For the third consecutive year, Peter was awarded the title Ontario’s Finest Butcher. Facing off Saturday afternoon against Brent Herrington, Herrington’s Quality Butchers, Port Perry, and Nicholas Matusiak, Halenda’s Meats, Oshawa, Peter took highest marks from a combined score of judges and delegates. Each butcher had a whole rabbit, chicken, and veal loin from which to prepare merchandisable cuts ready for the barbecue within the allotted half hour. (See J & G Quality Meats profile on page 18.)

Left to right, Hans Roessl, Franz’s Butchershop; Daphne Nuys-Hall, OIMP

Franz’s Butchershop, Peterborough, took the prize for their Magnificent Maple Jerky.

The evening concluded with a live auction of the butcher competition proteins as prepared by the three finalists. With OIMP staffer Derek Boudreau acting as auctioneer, $3,600 was raised to support OIMP activities. Product cut by Nicholas went to Malabar, by Brent to Duropac, and by Peter to Abate Packers.

Many thanks to our successful live (and silent!) auction bidders!

OIMP wishes to recognize the following members for their twenty-five years of support.

Without your contribution to the association we would not be where we are today.

Barron Poultry Ltd. 7470 Essex County Road 18 Amherstburg, ON N9V 2Y7 •(519) 726-5252

Norwich Packers Ltd. 11 Robson Street Norwich, ON N0J 1P0 • (519) 468-3617 • www.norpacbeef.com

Barron Poultry has a customer base mainly in the Windsor Essex County area, as well as throughout southwestern Ontario. Their main focus is wholesale; providing chicken to restaurants, clubs, small grocers and butcher shops.

Norwich Packers is a family run, full-service processing plant offering wholesale and retail services. They offer specialty products such as AAA portioned steaks, an assortment of beef patties, beef and pork breakfast sausages, sweet pickled brisket and pork backs, all beef franks and beef jerky.

Brenner Packers Ltd. 497 Cataraqui Street • Windsor, ON N9A 3N8 • (519) 256-4956 Brenner Packers sells an array of different meat products to the wholesale and foodservice industries.

Weston Abattoir Ltd. 5409 North Talbot Road • Maidstone, ON N0R 1K0 (519) 737-1209 A provincial slaughter facility, Weston Abattoir specializes in supplying pork to the wholesale industry.

Working Together - Moving the Industry Forward www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2016

33

Advertiser Index Abate Packers www.abatepackers.com

pg. 22

Meat Depot, The www.themeatdepot.ca

AKR Consulting Canada Inc. www.akrconsulting.com

pg. 16

Multivac ca.multivac.com

BIO www.bioTrack.ca

pg. 14

Pemberton & Associates www.pemcom.com

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

pg. 12

Poly-Clip System www.polyclip.com

Carlisle Technology www.carlisletechnology.com

pg. 25

Quality Engineered Solutions Ltd. www.qes.ca

Donnell Insurance Brokers Ltd. www.donnellins.com

pg. 11

Quantum Food Solutions www.quantumfoodsolutions.com

pg. 10

Duropac www.duropac.com

pg. 15

Reiser www.reiser.com

pg. 31

Erb Transport www.erbgroup.com

pg. 15

Rothsay www.rothsay.ca

pg. 5

Handtmann Canada www.handtmann.ca

pg. 39

VC999 www.vc999.com

pg. 2 & 40

Jarvis Industries Canada Ltd. www.jarviscanada.com

pg. 9

Malabar Super Spice www.malabarsuperspice.com

pg. 26

Viscofan www.viscofan.com

pg. 13 pg. 6 pg. 17 pg. 24 & 28 pg. 7

pg. 27

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.

34

BLOCKtalk - Winter 2016

www.oimp.ca

SPIN UP YOUR PRODUCT PRODUCTION!

Visit VC999:

OIMP Meat Expo • PackEX IPPE • Pack Expo Process Expo, And More!

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

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

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

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

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

A DIVISION OF