2019 Winter BlockTalk by Meat & Poultry Ontario

Keeping Ontario’s Meat and Poultry Industry Informed

Winter 2019 • Vol. 25, Issue 4

T ownsend Butchers

18 Finest in Fresh Meats ALSO INSIDE:

8 The Big Picture

26 Spectrim Label & Equipment

36 Awards Gala Highlights

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Index BlockTalk - Winter 2019

Vol. 25, Issue 4

Getting the Most out of Ontario Pork’s Logo

Navigating Labelling Regulations

Ontario’s Finest Butcher 2019

President’s Message........................................................... 4 Welcome to the Association.............................................. 5 Member Achievements...................................................... 6 The Big Picture.................................................................... 8 Ontario’s Finest Butcher.................................................. 12 Tech for Food at IFPT........................................................ 13 Digitalizing to Improve..................................................... 14 Stainless Steel Equipment............................................... 16 Townsend Butchers.......................................................... 18 Supporter Program 2019................................................. 20 Regenerative Agriculture................................................. 21 Ontario Pork...................................................................... 22 Pork and Vegetable Stew................................................. 24 Spectrim Label................................................................... 26 If Your Business is Targeted............................................ 28 In-Vessel Composting....................................................... 30 Navigating Labelling......................................................... 32 Awards Gala Highlights.................................................... 36 Health and Safety.............................................................. 38 Ontario Finest Meat Competition................................... 40 Advertiser Index................................................................ 42 BlockTalk - Winter 2019

his year’s Meat Industry Expo was another huge success! Thank you to Franco and his staff who did an outstanding job organizing this event for us. The Expo gave members a chance to visit various suppliers all under one roof, and the opportunity to meet face to face and discuss challenges or new opportunities. The dinner at Ravine Vineyard was exceptional! Their new venue was a perfect location for us to gather, share a meal and enjoy each other’s company. The awards ceremony showcased the ‘best of the best’ in numerous categories. It was a very exciting evening as everyone waited in anticipation to see who would take home the next award. The final award of the night was presented to this year’s Ontario’s Finest Butcher. Congratulations, Brent Herrington, of Herrington’s Quality Butchers! As the year comes to an end, I can’t help but reflect on the many accomplishments MPO has achieved. Most notably is the establishment of the Meat Industry Engagement Panel which, together with OMAFRA, will help navigate and manage issues so vital to our sector. There is still much to do, and I feel confident that our staff and board are working diligently on your behalf to improve programs and services. As always, please come forward with suggestions or to share your views on various topics. It is vital to help improve the quality of what MPO has to offer. On behalf of the Board of Directors and MPO staff, I would like to extend warm wishes to you and your families for a safe and joyous holiday Carol Goriup, season. President Happy Holidays!

t’s amazing what a year will bring. It was just over a year and half ago I made the challenge to move #ForwardTogether and we’ve been doing exactly that. And what have we done? • Crafted a new strategy. • Launched a new brand for the association. • Lobbied the government for reduced regulation and received - cessation of proactive inspections by Ministry of Environment; - a decrease in regulations resulting in savings for members; and - a Meat Industry Engagement Panel that will help inform government for future regulatory and policy changes and continue the dialogue on regulatory reform for years to come.

MEMBERSHIP (800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 6 Associate Members - 56

Business Retail Members - 45 Total Members - 242

Business Members - 135

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

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

MPO LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years. • Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987) • Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989) • Springer’s Meats, Hamilton (1989)

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

• Launched a Member Savings Program for Energy. New programs coming for credit card processing and business insurance.

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS

• Formed a province-wide abattoir group to assist with the Hide Crisis. While no solutions have been identified, we continue to fight for supports to help the sector find solutions.

• 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)

• Recruited and entered Team Canada into the World Butchers’ Challenge to compete in Sacramento 2020. • Had largest to date Industry Day & AGM, most entries for the Ontario’s Finest Meat Competition™ and the biggest Red Carpet Awards Gala in our history. We aren’t done yet. There is a lot to do. Labour continues to challenge us, implementation of regulations continues to burden our businesses and market access is a challenge for many. To this I say we will be unwavering, we will be diligent, and we will be BOLD until we see light at the end of the tunnel and solutions are brought forth that will help us realize our vision. I wish you and your family the happiest of the holiday season and the best Franco Naccarato, for a bright and prosperous Executive Director New Year ahead! 4

BlockTalk - Winter 2019

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

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

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

www.oimp.ca

MPO

Welcome to the Association

ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@oimp.ca

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry. Miedema’s Meat Market 129 Huron St, Embro (519) 475-4010

Van Raay Farms/The Whole Pig Teresa Van Raay 37871 Dashwood Rd, Dashwood (519) 237-3255 thewholepig.ca

Your Farm Gate Shawn Murphy 3822 Dominion Rd, Ridgeway (905) 347-0502 yourfarmgate.ca

BLOCKtalk is the official publication of the MPO, distributed to over 2000 MPO members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology. BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

CANAMMEATS Mike Holland 6905 Kenderry Gate, Mississauga (905) 949-8882 canammeats.com Dolan Foods Inc. Pearse Dolan 3045 Universal Dr, Mississauga (416) 207-8813 dolanfoods.com

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@oimp.ca INDUSTRY DEVELOPMENT COORDINATOR Derek Boudreau d.boudreau@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca

BOARD LISTING

PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington DIRECTOR | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Mike Hutson SYSPRO Canada, Mississauga DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

Lumar Ideal Carl Veilleux 3695A rue Isabelle, Brossard (450) 659-4450 lumar.ca

DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

NUTRITION ANALYSIS SERVICE Cost Effective, Compliant, Confidential.

ADVERTISING DEADLINES 2020 Spring February 7 Summer May 8 Fall August 7 Winter November 6 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.

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

BlockTalk - Winter 2019

MEMBER ACHIEVEMENTS

Max Meats is Now Certified Organic Max Meats, Downsview, is proud to announce they have met all organic certification requirements and have received their Certificate of Conformity from Pro-Cert Organic. Operating as Organic Organics, Max Meats has been producing organic sausage bacon and Virginia ham along with several other products, all of which can be found on their website, maxmeats.ca. “Keeping pace with the ever-changing meat business is our mission,” says Karl Ulrich, owner, “and we feel moving forward, organic products have an important role to play in our business.”

New Vice President of Canada Operations

A Time to Give Thanksgiving Campaign 2019 The fall can be one of our members’ busiest times of the year, yet they never fail to impress us with their generosity of time, spirit and willingness to help. Each of the following members doubled our donation to a value of $500 for the top three food banks in the ‘A Time to Give’ Thanksgiving Facebook giveaway in support of Feed Ontario food banks. Vik’s Country Meats, Grimsby and Grassie, provided West Lincoln Community Care with fresh and smoked sausages, turkey drumsticks, button ribs, Philly steaks, bacon, and a whole turkey cut into four.

Herrington’s Quality Butchers, Port Perry, provided Brock Community Food Bank with ground beef and a variety of sausages.

VC999 Packaging Systems, a division of the Swissbased Inauen Group, is excited to announce that their own Daniel Gardner has assumed the role of Vice President in charge of VC999 Canada Operations. Daniel has been with VC999 Canada Ltd. Since 2006 as Sales Manager for Quebec. He has an extended background in the meat industry, spanning more than a quarter-century. Mr. Gardner’s knowledge reaches across purchasing, packaging, and processing equipment as well as plant management in Ontario and Quebec for Olymel SEC.

Norpac, located in Norwich, provided Helping Hand Food Bank with 76lbs of lean ground beef.

VC999 is a growing company that believes in strong ties both internally and externally with processing and packaging operations all over the world. Originally founded in Switzerland a half-century ago, VC999 continues to innovate offerings and make their customers’ businesses grow. Daniel Gardner will oversee thirty-plus years of putting customers first, producing top-quality products, and striving to add value to your bottom line.

Thank you to our members for your kindness.

BlockTalk - Winter 2019

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The Big Picture

Professionalizing the Meat Industry Deanna Zenger, Food Processing Skills Canada

e learned from our LMI (Labour Market Information) study that the meat sector in general had the most difficult attraction and retention rates of all food sectors. You know all this. You are living it. But asking and listening to you, it seems that we have been stuck in thinking that when we solve our labour issues, we will magically be OK.

It is time to reverse engineer our approach. It is time to take back control of the narrative and let the public know how important we are in their everyday lives. That meat jobs matter. And that there is no more important job than feeding our families and Canada! So, we are looking at the BIG PICTURE. Professionalizing the Food and Beverage Industry. What does ‘professionalizing’ mean to you? The meat sector plays a major role in that BIG picture. We are working hard with the MPO team towards the goal of transforming today’s human resource and labour challenges into tomorrow’s opportunity for increased employment and economic growth in the meat sector.

We know from our surveys and research that the public, in general, do not see working in our sector as an attractive place to be. In speaking to many of you, I hear that you do not want your own children to work in your industry!? That meat-cutting is not seen as a ‘career’ of choice. We will never be able to attract workers and keep them with this attitude. For too long, we have sat back and expected government programs to send us workers, when the issue at hand is that we need to take an uncomfortable look at ourselves and why people don’t want to work here. We need to change how the public views the industry, and we need to do that together. If we want this to be a career, we need to make it one officially.

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BlockTalk - Winter 2019

pro·fes·sion·al·ize

give (an occupation, activity, or group) professional qualities, typically by increasing training or raising required qualifications Why is this important? We KNOW what draws people to “careers”. Awareness and education. A career is a place where you can grow and develop. A career is employment you can brag about. Careers demand education. There is an element of respect that comes with having received recognition of your education in the form of a certificate or apprenticeship. Our research points to a lack of awareness about career opportunities in the sector and perceptions about working in the sector. I heard members at the Expo say they “have been cutting meat since they were 12”. That is motivational, but…this is not your father’s business anymore. Times have changed. Regulations have increased. Volume has grown. The consumers expect more. Continued on page 10

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Continued from page 8 – T HE

BIG PICTURE

Not only do companies need employees, but they also need individuals with the right knowledge and skills that meet the current and future labour requirements. Individuals need to see pathways for their development. Whether it is for a career in meat or a job that offers promotion from within. What are we doing? We are going to professionalize meat cutting and make this a solid career choice, not just a job. Certification of Worker Skills Certification indicates that an individual has achieved a specific level of knowledge and skill pertaining to an occupation or role. Certification offers a range of benefits; from improved quality of work and recognizing competent employees to addressing labour shortages and attracting new workers. Certification is proven to increase professionalism in an industry, promoting career development and supporting the achievement of business goals. Certification rewards employees that have invested years in the industry demonstrating their skills and knowledge. With increasing audit requirements, companies can confidently demonstrate that their employees are performing optimally.

If we want this to be a career …we need to make it one!

~ Jennefer Griffith, Executive Director, FPSC Professionalizing the Meat Industry includes the development of on-line industry-based certification programs for, Industrial Meat Cutter Level 1, Industrial Meat Professional Level 2 and the creation of an apprenticeship program that is MPO’s is pioneering.

Practical experiential learning via apprenticeships and mentoring will advance Because so many intricacies of the workplace – the human, soft and hard – are learned on the job, respondents said they expect apprenticeships and forms of mentoring will regain value and evolve along with the 21st‑century workplace. Pew Research Centre – Future of Jobs and Training It is time you got involved. To help our industry continue to grow and prosper, today and into the future, we need a collaborative effort! We need your help in Professionalizing the Meat Industry. Get involved. Participate in a survey. Join a roundtable. Use your voice. We can do this. But we can’t do this alone. Food Processing Skills Canada (FPSC) 201-3030 Conroy Road Ottawa, ON K1G 6C2 (613) 237-7988 succeedingatwork@fpsc-ctac.com www.fpsc-ctac.com

Specialists in Government Funding to the Food Industry including CAP, Hiring Grants, SR&ED and Training Grants. Call us and ﬁnd out how you can recover your costs

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BlockTalk - Winter 2019

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2019-08-29 3:05 PM

BlockTalk - Winter 2019

Brent Herrington, owner of Herrington’s Quality

Butchers in Port Perry, took home top prize in the Ontario’s Finest Butcher 2019 competition. Herrington outperformed his two competitors in a head-to-head contest for meat cutting supremacy hosted by Meat & Poultry Ontario as part of Meat Industry Expo 2019. The theme for this year’s final ‘black box’ round was ‘Outdoor Cooking’ and Herrington along with fellow finalists Doug Easterbrook, Townsend Butchers, and Steve Toms, Fortinos, had 30 minutes to transform two chickens, a leg of lamb, and a beef rib into display-ready items. The judge’s scores combined with the attendee’s votes determined it was Herrington that would carry the honour. “I’m ecstatic to win the title. Putting our trade in the spotlight will help us all find more qualified people,” says Herrington. “I hope butchers continue to try out, meet new people, and stretch the boundaries of their skill.” Herrington’s own skills, honed by 30 years of meat-cutting, will continue to be tested as he joins Team Canada in the World Butchers’ Challenge taking place in Sacramento next September. In addition to donning the official champion’s black jacket, Herrington took home a Minimax Big Green Egg™, YETI Tundra cooler, and Traeger smoker – a prize package valued over $3,000. In the elimination round held in September, ten competitors from around the province had 30 minutes to transform a fresh pork bone-in leg, bone-in butt, and bone-in loin, into merchandisable cuts of their choice, and were judged on the degree of difficulty/efficiency and skill level in boning, trimming and cutting, primal cut utilization and financial performance. The top three moved onto the finals where it was still about skill, but creativity and consumer-appeal were added to the judging criteria.

BlockTalk - Winter 2019

www.oimp.ca

Tech for Food at IFPT

onestoga Collegeâ&#x20AC;&#x2122;s Institute of Food Processing Technology (IFPT) has been growing rapidly in the Applied Research activities and projects. Through it, the IFPT offers food (including meat) and beverage processors the opportunity to address technical challenges that they cannot solve on their own. From 2017, the IFPT has been awarded fifteen grants for funded research and has worked in collaboration with 30 industry partners.

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The applied research program at IFPT has capabilities in several areas such as, new product development, optimization of processes and formulations, development of new/effective packaging systems, food safety and shelf life, and process automation. Our labs are well equipped for food and packaging testing, as is our test kitchen and pilot plant scale retort. At this one-of-a-kind facility, Conestoga offers expertise and innovation in the areas of food safety, food science, packaging technology, and food process engineering. Please contact Luis Garcia at lgarcia@conestogac.on.ca for more information. Institute of Food Processing Technology Conestoga College 850 Fountain Street South Cambridge ON N3H 0A8 (519) 748-5220 ext. 2475 lgarcia@conestogac.on.ca ifpt.ca

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BlockTalk - Winter 2019

Digitalizing to Improve Your Food and Beverage Traceability Plan Mike Hutson, Solutions Architect, SYSPRO Canada

oncepts like Industry 4.0 are rapidly transforming Canadian manufacturing, but the food and beverage sector has been slower to adapt to digitally enabled technology (digital transformation). As traceability becomes mandatory for many food and beverage businesses, it’s time for manufacturers to examine their facilities to decide if they have the right processes and technology in place to handle the challenges they now face. For instance, you will likely find that investing in a digital Preventative Control Plan and traceability program is crucial due to the complexity of the food chain and food safety requirements. But automated systems and sensors can also help to improve inventory management systems, allowing you to better monitor supplier ingredients, warehouses, logistics, and retail points.

Tracking the movement of food and ingredients has always been a time-consuming task, and it’s become increasingly difficult as food systems continue to globalize. A traceability plan is also an essential first step in building an effective recall plan. No manufacturer wants to consider that their products may be recalled for any reason, but when a recall happens it’s vital that it is conducted quickly and efficiently, both for public safety and for the reputation of the business.

Traceability from Farm to Fork Additionally, Canadian food and beverage manufacturers are facing major changes to the way their products are regulated and inspected. The Safe Food for Canadians Regulations (SFCR) came into effect in January 2019, requiring that most processors of food and beverage products have both a working food safety Preventative Control Program based on the Hazard Analysis Critical Control Point (HACCP) process in place, and a verifiable traceability system. This means they must be able to provide traceability evidence one step back and one step forward in their supply chain. They also need to provide traceability throughout their operations, from the ingredients used through to finished goods. The result of ensuring all food processors have this capability ultimately creates a traceability chain from Farm to Fork. Unfortunately, many operators are still unsure of where to start when it comes to creating a traceability system. Because the new regulations are “outcomes-based” rather than prescriptive, the Canadian Food Inspection Agency (CFIA) does not map out a “one-size-fits-all” traceability program to follow. That means manufacturers can create a customized system that fits holistically within their process, while adding value to other areas of their operations.

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BlockTalk - Winter 2019

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Improve Cost Control Methods According to Agriculture and Agri-Food Canada, agriculture and food production contributes more than $111.9 billion to Canada’s total GDP. However, food and beverage makers face enormous pressures just to maintain their tight margins. At one end they are squeezed by retailers adjusting prices to suit cost-conscious consumers, and at the other, they must juggle high overheads and fluctuating costs of inputs like commodities and energy. As a result, Canadian manufacturers are increasingly focusing on better cost control methods, while relying on a much wider range of sources for their ingredients, both domestic and international. Meanwhile, Canadian consumers are already driving changes to the food and beverage manufacturing process, demanding more transparency and convenient, technology-enabled access to information about food companies’ ingredients, business practices and values. Harness the Power of Industry 4.0 and Machine Learning Automating your data collection with machine learning processes and adding connectivity offers additional benefits, such as boosting overall efficiency and productivity, while cutting downtime for maintenance or equipment changeover. It can help reduce costs by streamlining the supply chain, minimizing loss and food waste throughout the process, and potentially shortening lead times for bringing new products to market.

Most importantly, these systems give food companies the valuable ability to capture, store and transfer data. If there is a recall – or an audit by the CFIA – data for the entire supply chain can be provided at the touch of a button. Ease of functionality and training also means that you’re no longer reliant on one employee to keep and understand your recall plan. Manufacturers with automated processes are better able to create customized or short-run products for clients and can better manage their resources through just-in-time production. Connected systems can also ensure the company is operating at peak efficiency so that it is best positioned for growth when opportunities arise. SYSPRO Canada 5995 Avebury Road, Suite 902 Mississauga, ON L5R 3P9 (905) 502-5502 info@ca.syspro.com syspro.com

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Stainless Steel Equipment and Food Safety Wayne Sprung, Food Safety Alliance

tainless steel is the most preferred material used in the manufacture of metallic food processing equipment. Reasons for this include: •R esistance to corrosion •A bility to fabricate easily into sanitarily designed equipment •H igh strength and high hardness •E ase of cleaning •R elatively low cost

Grades Stainless steel in simple terms is an alloy comprised of iron, carbon, chromium, and generally nickel and other elements. However, there are dozens of stainless steels, both magnetic and non-magnetic. Magnetic types (the 400 series in the AISI grading system) are not generally used in food processing equipment because they lack strength. They have high heat resistance however and therefore weld easily. Certain types resist cracking and therefore have some specific uses, for example in the brewing industry. Other types are used in such applications as bushings and bearings. Non-magnetic types, (generally the AISI 300 series) are more common. The 304 grade is the most frequently used. It contains

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BlockTalk - Winter 2019

about 10% nickel, so is very corrosion resistant but the 316 grade, which also contains molybdenum, is more-so. No matter the grade, stainless steel must be properly finished or polished. Certain standards or guidelines used in the food industry specify at least a 150-grit finish. This is often called a brush finish. Corrosion Since stainless steel of all grades is composed mainly of iron, it has the potential to corrode. There are a few ways this happens. Uniform corrosion is caused by improper selection and or use of cleaners and sanitizers. Pitting corrosion is more localized and is the result of over-exposure to chlorine and like chemicals. Low pH and high temperatures increase the risk of both. Galvanic corrosion results from non-alike metals being in contact when manufactured. Microbiological or biological corrosion occurs when poor cleaning and or sanitation leaves food residue or microorganisms on the equipment. Biofilms also attack the surfaces causing corrosive reactions. Prevention As is evident from the descriptions, proper cleaning and sanitation procedures are important for processors to avoid corrosion. But, prior to that, they should ensure the equipment is designed properly to allow thorough cleaning. Equipment must be constructed using low corrosion grades, specifically 304 or 316. Passivation The corrosive resistance of stainless steel depends on the maintenance of a passive (non-active or unreactive) chromium oxide film on the surface. This very thin layer, invisible to the naked eye, provides a barrier so that oxygen and water cannot cause iron in the surface to rust. Newly installed stainless-steel equipment should be passivated (see below) before its initial use. It is recommended to repeat the procedure perhaps yearly, or more often if damage has occurred. Repairs involving welding and or grinding would destroy the oxide layer. While passivation occurs naturally, of course, it is almost necessary to chemically treat surfaces. The most common chemical for this is nitric acid, a strong oxidizer, resulting in the formation of a chromium oxide film. The surface must be thoroughly cleaned prior to this procedure. Sanitation companies can supply the necessary chemical(s) and are adept at the passivation process thus they should be consulted. Equipment Layout and Design The American Meat Institute publishes a list of their ten principles of sanitary design. These include such points as the equipment must be accessible for inspection, maintenance, cleaning and sanitizing. Hollow areas of equipment must be www.oimp.ca

hermetically sealed. Other criteria, for example from NSF, stipulate that hollow drums or rollers should not be used. Bearings and motors must have catch pans to prevent product contamination. Equipment should be designed and installed so that condensation is diverted away from product contact surfaces. Most third-party auditing firms have other specific criteria and they all supply these requirements in printed and/or website form. Other References An excellent research article which delves more deeply into the properties, characteristics, composition, and so forth of stainless steel for food and beverage plants is cited below. This technical review, co-written by a food science professor at U. of Florida and others at FDA and USDA, is considered a benchmark publication. Characteristics of Food Contact Surface Materials: Stainless Steel. By Ronald Schmidt and others. In Food Protection Trends, Vol. 32, No. 10, (2012), pages 574-584.

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BlockTalk - Winter 2019

BUSINESS MEMBER PROFILE

Townsend Butchers – Finest in Fresh Meats Heather Nahatchewitz, Marketing and Communications Director, MPO

ollowing a tour of Townsend Butchers’ newly renovated and expanded facility located in Simcoe, I had the great pleasure of sitting down in the spacious and fully outfitted lunch room with the Miedema family to talk about their business, their family, where they came from, and where they’re going. Townsend Butchers was first purchased by another set of brothers, Doug and Dave Miedema, in 1972. Their start was a humble one, but it didn’t take long for the community to realize they now had a source for fresh high-quality local meat, along with great service. Word of mouth spread, and the business continued to grow. Forty years later, in 2011, Doug’s sons Steve and Jeff, purchased the business and began a major expansion completed in 2012, and have just completed a second expansion. Townsend employs 31 people but facing similar challenges as the rest of the province, they are looking for more, at least five in the area of sausage-making, cleaning, and another in retail. A great big beautiful meat counter fronts the harvesting and processing end of the business, filled with sausages galore, fresh cuts of beef, pork, chicken, turkey, lamb, goat, and bison meats along with a selection of deli meats and smoked products including bacon, pepperoni sticks, and cured hams. I went for the pork blade chop (a favourite of the siblings for good reason), plus the thick cut side bacon (their biggest seller, also for good reason). And just because my family likes them, a package each of the extra dry and turkey pepperettes, both of which were gone in two days. If you can’t make it to the retail store, or Simcoe Farmers’ Market on Thursdays, you can always order products through truLOCAL meat delivery service. Townsend provides truLOCAL with mainly pork products including their award-winning bacon, pork roasts, and side and back ribs. The brothers are big fans of the service. “Great concept, great people,” says Steve. “They only source high-quality products.”

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“Membership with MPO is important because it keeps us up to date with the industry.” ~ Steve Miedema Townsend also has wonderful long-standing relationships with local farms. Their chicken comes from Southern Pride Poultry, and beef has been supplied by Miller Land and Livestock of Jarvis Ontario since 1990. Perhaps most impressive, is that all pork has been supplied by Prinzen and Sons Farms since 1972; a relationship established by their grandfather in 1955. Butchering is indeed in their blood. When the brothers’ grandfather came from Holland, he was hired on as a farm hand. The farmer he worked for would slaughter livestock in the winter and sell to the neighbours and a few family members. He loved it so much he started his own business. His sons then went into butchering (including Doug and Dave) who then passed the skill down to Doug’s sons, Steve and Jeff. Still following? Now the fourth generation has joined the ranks with Steve’s son Keith, and daughter Stephanie in the business. Stephanie is married to Doug Easterbrook – who you may remember from the final round of the Ontario Finest Butcher Competition 2019. Jeff has a son Dylan working in the business, who was also a contender in the competition. As I said, it’s in the blood! Staying with the third generation for now, the brothers’ opposite skill sets complement one another. Admittedly, Steve is not as driven as Jeff and is more focused on logical steps to get from point A to point B. Jeff is more of a risk-taker, taking a straight path to the end goal. Both can cut meat, however. But Jeff is faster, according to Steve, and more suited to the volume needed for wholesale. Steve feels he is better at cutting for the retail counter. They share HR and paperwork responsibilities albeit reluctantly. I asked for a ballpark number of skus. Without hesitation Jeff says, “397 and looking to expand every day.” Steve counters immediately with, www.oimp.ca

“And I look to control that number every day.” Seems like a battle but a good-natured one as we laugh at their differing perspectives. One of their biggest sellers is bacon. “It’s done oldschool,” says Jeff. “We haven’t changed how we do it in 25-30 years. It’s not the watered-down bacon you find in the grocery store - when you cook a slice of our bacon you’re left with a slice of bacon.”

Although Doug did not take home the black jacket following the final round of the butcher competition, his skills were so impressive he was invited to join Team Canada in the Young Butcher competition category at the 2020 World Butchers’ Challenge in Sacramento, California!

The sales speak for themselves as customers purchase not just one pound of bacon a week but two to three pounds. To keep up with demand, Townsend produces nearly 2,000 pounds of bacon each and every week. They must be doing something right!

hamburger, building boxes – all things that would be frowned upon these days yet consistent with every other child whose family owned a processing plant. Speaking of kids, I took advantage of the opportunity to ask the fourth generation what it’s like to work in the family business. Stephanie likes the fact that she can learn from those that have been through it and that she can trust the people she works with. Keith, the joker of the family, likes to say whatever he wants without getting fired, then laughs and adds more seriously, “We’ve seen the growth, how things were from the time we were little, and so we understand better the challenges and opportunities.” Dylan adds simply, “They push us to get better and better and better.”

The lunchroom starts to fill up with staff including Stephanie, Keith, and Dylan, which became the perfect opportunity to ask what the brothers would tell a younger version of themselves. And there was plenty - always do a good job, focus on quality and integrity, never substitute on the product regardless of what anybody says, be friendly to staff and customers, keep a smile on your face, treat people with respect. The brothers teach their kids the same strong work ethic they were taught. “Growing up we spent more time in the plant then at home,” says Jeff. “Before school in the plant getting things setup for the workers. After school, we’d get off the bus on the corner and dad would be standing out front ‘c’mon, get in here’.” Common childhood chores included putting the equipment together, sweeping the sawdust on the floor, grinding

“Succession has not changed any of our core values,” says Steve. “We still continue to offer high quality locally raised meats with efficient and friendly service. Thanks to the grace of God, the overwhelming support of the local community and an awesome staff and facility, we can continue to provide all of this now and for a long time to come.” Townsend Butchers 419 14th Street East Simcoe ON N3Y 4K3 (519) 426-6750 info@townsendbutchers.ca @townsendbutcher Townsend-Butchers @townsendbutchers BlockTalk - Winter 2019

SUPPORTER PROGRAM DIAMOND

PLATINUM

GOLD

The casing company

SILVER

BRONZE

Our association is dependent upon the ongoing financial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the 20 BlockTalk - Winter 2019 sector. For more information on how you can become part of the OIMP Supporter Program contact Derek Boudreau at d.boudreau@oimp.ca or (519) 635-9281.

www.oimp.ca

Regenerative Agriculture in Ontario By Robert Elliot, Communications Coordinator, Culinary Tourism Alliance The local food movement is growing rapidly, and at the Culinary Tourism Alliance, we have made supporting this movement a badge of honour through our Feast On® certification program, recognizing businesses committed to sourcing Ontario grown and produced food and drink. This growth is partially due to growing concern among consumers over the environmental impact of their purchases. A 2017 study by Cone Communications found that 87% of those surveyed would buy a product with a social and environmental benefit if given the opportunity, and 92% will be more likely to trust a company that supports social or environmental issues. Leadership was also highly valued in this study, with 63% of respondents hopeful that businesses will take the lead to drive social and environmental change moving forward, in the absence of government regulation. While proximity (lower carbon footprint due to shipping) is an important factor for the environmentally conscious consumer, regenerative agriculture is another way farms are becoming more transparent and environmentally friendly. Regenerative agriculture is a farm management style that is not only sustainable but improves the land for future generations. Treating the farm as a holistic ecosystem, it aims to increase biodiversity using sustainable farming techniques such as diverse livestock integration, minimizing soil disturbance and waste, soil coverage, and crop diversity for the betterment of the land. Using this approach, farms can improve the water and mineral cycle, and reduce the impact of climate change through carbon capture. While there is an overall philosophy for regenerative agriculture - the specific implementation varies from location to location and farm to farm. In Ontario, VG Meats and Kendal Hills Game Farm are a couple of local examples of regenerative farms. VG Meats

use a symbiotic relationship between their beef cattle and chickens - living on the same pasture, the chickens stimulate healthy grass growth through soil disturbance and nutrient-rich manure. The cows then graze and trample the grass, promoting the growth of bacteria, fungi, and earthworms for healthy soil. VG Meats believes that regenerative agriculture provides the best possible product while conserving the integrity of the land and reducing their overall environmental impact. Kendal Hills Game Farm is in the ecologically sensitive Oak Ridges Moraine, where Emily and Dave farm pasture-raised fowl and other livestock utilizing the principles of regenerative agriculture to increase yield and improve the overall health of their farm and ecosystem around it. Both farms are part of our preferred purveyor program, bridging the gap between businesses that source local Ontario grown ingredients, and the suppliers and distributors that produce them. We’ve created a network of like-minded businesses to foster relationships and grow Ontario’s food and drink sector. Environmentally responsible food production is also becoming increasingly important in farm to table culinary tourism, and regenerative agriculture practices provide a mutually beneficial relationship between the land, environment, farmers, animals, and consumers. We’re here to celebrate Ontario’s rich agricultural landscape and share the stories behind it.

Culinary Tourism Alliance (416) 644-3601 ontarioculinary.com @OntarioCulinary OntarioCulinary ontarioculinary

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ONE YEAR LATER

Getting the most out of Ontario Pork’s logo

By Jennifer Davidson, Ontario Pork It’s been a year since Ontario Pork refreshed its retail brand and point-of-sale (POS) materials to help retailers increase pork volumes and margins by taking advantage of growing customer demand for meats that reflect their values. Focused on three key attributes—raised by Ontario farmers, no added hormones*, and natural*—the brand refresh showcases the high quality of Ontario pork. The POS materials (available at no charge to meat retailers and processers) featuring these attributes includes package labels, shelf dividers, cling signs for coolers, recipe cards, use of the Ontario Pork logo and educational pork cutting and cooking guides.

Stuart Carroll of Stuart Carroll Quality Meats understands that today's consumer is not only concerned about the quality and cost of food, but how it got to their plate. “Our customers can be assured that we are buying superior products for them to feed their family with confidence,” he said. “Ontario Pork’s branding attributes reinforces our company’s core belief that Ontario pork is the finest quality in the world and better yet, helps us sell more!”

After one year, how has the brand refresh done? “By all accounts, the brand refresh has been a tremendous success,” said Jeremy Yim, retail and food service marketing specialist at Ontario Pork.

So, what’s next for the iconic grey checkmark in green circle? Ontario Pork has set its sights on bringing a similar concept and messaging into food service and further processing; specifically focused on pork raised by Ontario farmers with no added hormones. “Our retailers are reaping the benefits of our new marketing and we want to make sure restaurants and processors can also take advantage of it,” explained Jeremy.

Since launching the new promotional materials, Ontario Pork’s retail membership has grown 43 per cent, from 169 to 242 members. “What’s even more exciting,” explained Jeremy, “is that 90 per cent of our members are actually using our new POS materials featuring our three attributes. That’s up from 69 per cent in just one year.” Consumers and retailers alike are applauding Ontario Pork’s updated branding. “We have definitely noticed that the new material has drawn customers to our counters and has subsequently helped to increase our sales of Ontario pork,” remarked Cherylan Barnes, category manager, fresh meat, deli and prepared foods, at Denninger's Foods of the World.

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“Pork is a feature item on a lot of menus and an ingredient in many consumer-packaged goods,” he continued. “They are the two largest untapped sectors that provide us the extraordinary opportunity to grow outside of traditional retail. The more the Ontario Pork logo is adopted in every sector, the stronger the brand will be and the more it will benefit all of our program members.” Having the Ontario Pork logo on a restaurant menu or on a packaged product lets consumers know where their food is

www.oimp.ca

coming from. Ultimately, the logo provides confidence and assurance that they are getting a premium product. While the food service program is in its early stage, members currently have access to Ontario Pork’s digital logo and attribute files, “Proud to Serve Ontario Pork” window clings, and are identified on Ontario Pork’s retail map. They also get, by association, the benefits and time that Ontario Pork puts into marketing the brand. As membership grows, Ontario Pork plans to offer more free materials to help branded partners show their support for local. Jeremy has high, yet realistic, hopes for the program, “We know that it won’t happen overnight but our end goal is for people to walk into the grocery store and see the Ontario Pork logo in their meat department, go down another aisle and see it on other product packages and then go out to eat, open a menu and see our logo there.”

*Like all minimally processed Canadian Pork

Ontario Pork

655 Southgate Dr. Guelph, ON N1G 5G6 (519) 767-4600 (877) 668-7675 jeremy.yim@ontariopork.on.ca ontariopork.on.ca @OntarioPork @OntarioPork @OntarioPork

For more information or to sign up for Ontario Pork’s retail or food service program and receive your free point of sale material, contact Jeremy Yim at jeremy.yim@ontariopork.on.ca or 519-767-4600 ext. 1303.

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Pork and Vegetable Stovetop Stew Sweet potatoes and parsnips add a touch of sweetness to this easy stew. Pork tenderloin ensures quick cooking; it needs just enough time to cook the vegetables until tender. Serve with crusty bread or over noodles or rice. Preparation Time: 15 minutes Cooking Time: 30 minutes Serves 4 1 tbsp (15 mL) 1 tsp (5 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) 2 tbsp (25 mL) 1

1 2 2 cups (500 mL) 1 medium

2 2 tbsp (25 mL)

all-purpose flour dried thyme leaves salt each crumbled dried rosemary and pepper vegetable oil Ontario Pork Tenderloin (about 12 oz/375 g), cut into 1-inch (2.5 cm) cubes Ontario Onion, chopped cloves garlic, minced sodium reduced chicken broth Ontario Sweet Potato, peeled and cubed (1/2-inch/1cm) Ontario Parsnips, peeled and chopped chopped fresh parsley

Combine flour, thyme, salt, rosemary and pepper; toss pork in mixture. In Dutch oven or large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add pork and cook until lightly browned, about 5 minutes. Remove to plate. Add remaining oil to pan. Stir in onion and garlic; cook until lightly softened, about 3 minutes. Stir in broth and bring to boil. Add sweet potato, parsnips and pork; cover and bring to boil. Reduce heat and simmer until pork and vegetables are tender, about 25 minutes. Serve sprinkled with parsley.

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www.oimp.ca

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ASSOCIATE MEMBER PROFILE

Spectrim Label & Equipment

Dollar Stores Sell Stickers, We Manufacture Quality Labels Heather Nahatchewitz, Marketing and Communications Director, MPO

was surprised for a couple reasons upon entering Spectrim Label & Equipment, located in Burlington, Ontario. First, the front office was lovely, painted a muted gray, a fireplace on the wall, natural lighting, each computer station set-up with two monitors, clean and simple and comfortable with no boxes or piles of paperwork lying around. Not necessarily the print shop vibe I had experienced in past. Much like their office space, co-owners Lisa Guagliano, President & CEO, and Rick Squires, VP of Sales & Marketing, were warm and inviting. Nearly two years into ownership, Lisa and Rick have made it a priority to create a comfortable workspace for their team of ten, including new desks, and fresh paint. “Put someone in a nice space, and they appreciate it,” says Guagliano. “Everyone feels valuable.” Although Lisa had been with Spectrim for 26 years, starting as a receptionist and working her way up, and Rick was hired nearly a decade ago, the business has been in operation since 1982, and has retained several staff

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members from nearly the beginning. Mike Fegan was operating Spectrim during the early years. His passion for labels was contagious. As Lisa made her progression to manager she developed her own business philosophy of, “surround yourself with good people.”

“I have been dealing with Spectrim Labels for more than 15 years, and have been completely satisfied with their service, support, and quality of their products.” ~ Reza Shahbazi, Denninger’s Foods of the World

www.oimp.ca

In fact, when Mike interviewed Rick, his first words were, “I don’t like salespeople.” Confused but amused, Rick asked why he was hiring one then. “Because Lisa said I had to.” Mike became ill a few years later, and a year following his passing, Lisa and Rick transitioned from employees and investors, to owners. They continue to build on what Mike had started but with a literal and metaphorical “new coat of paint”, bringing the company forward to better serve today’s market. Although perhaps once nervous about their future, Spectrim staff enjoy several perks like birthdays off, year-round short Fridays, catered lunches, and an annual Christmas party, ensuring both their well-being and continued loyalty. “We invested in the company, but we also invested in the people,” says Squires. “We are blessed by our team,” he adds. “We have fun, but we also know when it’s time to get to work.” “We’re very competitive and offer quality products,” says Guagliano, “but customer is everything. We are a people company.” Together with pertinent members of the team, Rick or Lisa first assess unique needs (including applications in the often-challenging meat processing environment), then present options for stock, adhesives, artwork, whatever is most costefficient to meet the requirements of the customer. Offering both digital and press printing options (from orders of 100 labels, to over 1,000,000), the graphics team is incredibly creative in the use of colour and design, while meeting labelling regulations including claim statements and Nutrition Facts Panels. had sent an email to a client database of 1000’s letting them know Spectrim would be reducing the use of plastic bags in their packaging where possible. Lisa expected a bit of backlash but only two customers responded requesting they continue to use plastic. “We’re headed in the right direction by working to eliminate single use plastics,” says Guagliano. “We also add labels to boxes asking customers to please reuse or recycle packaging.” A pleasant, productive, and eco-friendly environment, a happy, creative team, a customer-first mentality, and a quality product, all led by a dynamic duo (they’re going to hate being called that!). What more could you ask for in a label company?

Visually, the place was impressive, but I was expecting that sharp pungent smell of chemicals and paint, ink and whatever that smell is surrounding printing presses and machinery that runs continuously, filling orders and meeting a constant demand. It was conspicuous by its absence. “We use water-soluble ink,” explains Squires. “It doesn’t have that odour and is better for the environment.” Spectrim does what it can for the ecosystem including introducing a new label material that uses biodegradable paper and compostable adhesive. Just weeks prior to my visit Lisa

About Spectrim Label: With our experience you can rely on us to provide you with products you can trust. We use quality materials, inks and equipment that give us the flexibility to provide products our customers can trust. We are also a UL Authorized Supplier, CSA Approved, and a proud member of the Baking Association of Canada and Meat & Poultry Ontario (MPO). Spectrim Label & Equipment 3345 North Service Road, Unit 103 Burlington, ON L7N 3G2 (905) 335-1006 rick@spectrimlabel.com spectrimlabel.com BlockTalk - Winter 2019

If Your Business is Targeted, How Will You Recover?

hink about your business for a moment. Maybe you have a standard office set-up. A modest number of employees. A solid IT person – perhaps even a team. You have a website, of course, and a pretty impressive customer following in your region. But you certainly aren’t a national bank or a global technology giant, so you don’t consider yourself to be a target for cyber criminals.

Stories in the media about cyber-attacks tend to focus on huge corporations, but smaller businesses are just as much at risk according to a recent study by the Insurance Bureau of Canada. New cyber security trends are constantly emerging. And while common threats like ransomware attacks and phishing scams aren’t exactly new, they are becoming more sophisticated and widespread. Think about your business again. Do your employees use computers and smartphones? How many online transactions – business-related and personal – do

you suppose take place every day within your company and on the electronic devices connected to it? With the line between personal and business activity blurring, cyber criminals can target us in ways that appear more professional and authentic than ever before. The reality for small businesses is that they generally don’t have resources at their disposal to fix a breach, and recovery can be a painfully long and expensive process. At least your private customer data is “locked down” … right? If you’ve taken precautions to protect your customer information, that’s great. The threat of compromised customer data is still very real. While there was a time when privacy was the main concern, there are new consequences today to consider. For example, do you sell anything online? If you experience an attack, how long can your online store be out of service before the loss of revenue becomes a significant problem for your business?

(905) 319-2252 | (877) 338-2252 | peterd@donnellins.com 28

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www.oimp.ca

There are also new threats in sectors like manufacturing. Higher levels of technology are used throughout facilities that didn’t exist even a decade ago, and criminals are infiltrating these systems too. But no matter what industry you’re in, consider this: word gets around quickly in today’s climate of social media use. Public chatter about a business being compromised can result in longterm reputation damage. It’s hard to put a dollar amount on “fixing” a tarnished brand, and even the most skilled IT team is helpless to recover a company’s reputation.

Clip it… clip it good.

Your business is worth it. We know how overwhelming it is to try and keep up with cyber trends and stay aware of new threats – especially while running a business. However, the health of your business is worth the effort to partner with experts who will implement systems and processes to protect you against the cyber threats of today, and for what’s coming.

LEARN MORE at

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

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In-Vessel Composting

A Ready Option for Slaughterhouse Dead Tissue and Hide Waste Matthew Epp, Abattoir and Aquaculture Specialist, Ecodrum™ Composter Canadian Representative

t’s no secret: waste and hide disposal costs are rising, and policy is getting tighter – ask business owners in Ontario’s greenbelt! Waste disposal has become an industry concern, and the meat industry across Canada is actively looking for new, cost-effective, environmentally-sound waste disposal options.

The composting of on-farm mortality has been a common practice of the farming community for decades. More recently, due to rendering pick-up service challenges and requirements for refrigeration of dead tissue waste prior to pick-up, the slaughter industry has been increasingly turning to the power of composting as well. Now there is a new composting player emerging: In-Vessel Composting. Composting, as described by Dr. Tom Tabler of Mississippi State University in his article Rotary Drum Composting of Poultry Mortalities, can be described as “an all-natural, environmentally friendly method of mortality management, which minimizes water and air pollution.” By mixing the right ratio of organic material with a suitable carbon source such as wood shavings, the composting process works well. Microbial activity in the mixture naturally breaks down the dead tissue into base nutrients, while giving off adequate heat to kill most pathogens. There are different traditional methods to compost dead tissue and hides, including the familiar windrow or static pile system. Static composting requires time to work the piles, the monitoring of temperatures and turning of the active piles. Often, static piles have a pungent smell which is not very popular with surrounding communities. However, when compared to other dead tissue/hide waste options, composting operating costs are minimal and present the most environmentally sound option (Ontario Ministry of the Attorney General, Meat Inspection Report, Disposal of Meat Production Waste Chapter 7, p. 294).

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The challenges of static pile composting have made it prohibitive for many slaughter businesses. The most common complaints include the amount of manpower/labour involved in managing it properly, the length of time required – months for material to break down, adequate land space for the static piles, scavengers’ accessibility to the waste piles, and the overall appearance and odours of composting dead tissue. These challenges have limited the composting application in the meat industry. In-vessel composting brings a proven solution to the challenges of traditional composting. “In-vessel composting is done in an enclosed vessel, such as a large-diameter drum. The material is typically agitated, turned, and/or force-aerated daily or perhaps multiple times each day. Because of this turning and aeration, the composting process starts and progresses more quickly than in a windrow. The highly degradable, oxygen-demanding materials are decomposed more quickly than with other composting alternatives”. (Tabler) After completing his research and field testing utilizing in-vessel composting equipment, Tabler summarized several advantages: 1. B ecause the vessel is enclosed, there is minimal chance of leachate escaping and contaminating surrounding ground, soil, and water. 2. I n-vessel converts dead tissue and hides more quickly and is more efficient at material breakdown due to the automated turning/mixing and aeration. 3. C omposting equipment that has active/forced aeration systems reduce negative odour, producing an earthy smelling composting product. 4. In-vessel systems remove the ‘gross factor’ of dead tissue from the public eye, while presenting a greener industry image. Public acceptance of agricultural/slaughterhouse practices are important issues today.

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5. In-vessel composting enhances bio security by enclosing material and removing the scavenger threat. 6. Forced aeration in-vessel systems enhance bio security through increased, consistent temperatures known to kill harmful pathogens. 7. In-vessel composters produce a compost material that has value as a soil amendment. 8. There are in-vessel composters constructed of polyethylene which offer a corrosion free composting experience. 9. The land requirement for in-vessel composting is considerably less, often the size of a large shed, when compared to static pile composting. This is due to the quicker material breakdown. One of the Ontario meat industry key concerns is the disposal of sheep hides since the downsizing of the hide collection industry. In-vessel operator Trent Ens of Smokehaus Meats in Martensville, Saskatchewan has reported a “complete breakdown of all hides” in his in-vessel system, also stating that he does not pre-sort or pre-grind material. “Everything goes in the composter,” says Ens. He further indicated fifteen minutes a day was all his waste stream required, saving time and money. Trent is happy to not have to rely on the inconsistent pick up service for rendering or bear the risk and public image associated with transporting waste to the landfill. Tyler Ford of Benson, Vermont manages several herds of sheep. His employer recently committed to the purchase of a third in-vessel system. Tyler is fully committed to the in-vessel

composting concept, reporting that all sheep remains compost rapidly at pathogen reduction temperatures in his system. Citing the active forced aeration, which is part of his composting equipment of choice, he reports that only bits of wool sometimes go through the vessel but adds that they rapidly disappear in the discharged compost. There are important environmental aspects that result from invessel composting. With the smaller land requirement and low odour experience, in-vessel composting can take place within proximity to the slaughterhouse. This eliminates the carbon footprint associated with the transportation of dead tissue and hides. In-vessel composters typically operate on minimal electricity, and can even be plugged into solar panels, resulting in a zero-carbon footprint waste stream disposal method. As well, it captures what was once considered a waste stream, and converts it to a nutrient stream which can be used to increase agricultural yield in the region. All things considered, in-vessel composting is a proven, efficient, and economical dead tissue/hide disposal option for the Canadian meat industry, offering several advantages over static methods including quicker material breakdown, reduced odour, no leachate, no scavengers, full pathogen reduction, and a cleaned up, presentable compost site. Something to consider! Ecodrum™ Composter (431) 998-3243 matt@triformpoly.com ecodrumcomposter.com

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TECH TALK

Navigating Labelling Regulations Daphne Nuys-Hall, Technical Director, MPO

inding the answer you need when it comes to labelling your prepackaged meat products can be challenging and onerous considering companies must adhere to requirements under several pieces of legislation including the Food and Drugs Act (FDA) and Regulations (FDR), the Safe Food for Canadians Act (SFCA) and Regulations, and Ontario Meat Regulation 31/05 for provincially licensed meat plants.

It is important to note that Health Canada published amendments to the nutrition labelling requirements in December 2016 with a five (5) year transition period. The key changes relate to the format of the nutrition facts panel to make the information more relevant, consistent, and easier to read and are reflected in the diagram below.

This article will help you navigate the regulatory landscape to find the answers to your most frequently asked labelling questions. The Food and Drugs Act and Regulations The Food and Drugs Act and Regulations (FDA and FDR) provide the regulatory framework for the manufacture and labelling of all foods in Canada, whether federally, provincially, or municipally manufactured. Specifically, the FDR is where food manufacturers will find the requirements for general, allergen, The most significant changes being: and nutrition labelling (including the Nutrition Facts Table • making the serving size more consistent so that it’s easier (NFT)), permissible nutrient content, and health claims for foods. to compare similar foods, and realistic so that it reflects the amount that Canadians typically eat in one sitting The FDR also includes several standards for foods, including • increasing the font size of serving size and calories, and adding meat, which prescribe additional labelling and packaging a bold line under the calories requirements such as for mechanically tenderized beef. • revising the % daily values based on updated science • adding a new % daily value for total sugars • adding a footnote at the bottom of the table about % daily value - t his will help consumers understand how much sugar and other nutrients (like sodium) are in their food and will explain that 5% or less is a little, and 15% or more is a lot Along with the changes to the NFT, Health Canada made amendments to the requirements for the list of ingredients that must be implemented at the same time as the NFT. The changes to the list of ingredients include: • grouping sugars-based ingredients in brackets after the name ‘sugars’ to help consumers identify all sources of sugars added • listing food colours by their individual common names • making the text in black font on white or neutral background • creating minimum type height requirements for ingredients • using bullets or commas to separate ingredients • using both upper and lower case letters for the ingredients in the list

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These changes will make it easier to find, read and understand the list of ingredients. The same format rules will apply to any ‘contains’ statement indicating the presence or potential presence of priority food allergens, gluten sources, added sulphites. Continued on page 34

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www.oimp.ca

Get it right. Go Klever!

Travaglini Klever Equipped is the North American distributor of Fessmann and Travaglini food processing solutions. We specialize in heat-treatment and air-circulation equipment with the following functions: smokehouses, cooking, fermenting, chilling, drying, clean rooms, and pollution control by electrostatic filters. We offer a wide range of service, support, and expert advice to improve your product and process.

BlockTalk - Winter 2019 33 905-532-0330 | www.goklever.com | info@goklever.com

Continued from page 32 – NAVIGATING

LABELLING REGULATIONS

The Safe Food for Canadians Act and Regulations The Safe Food for Canadians Regulations (SFCR) set out the requirements for all foods that are imported, exported, and inter-provincially traded, however there are some traceability, labelling and advertising provisions also apply to intraprovincially traded foods. Requirements of standards of identity and grades have been included in documents incorporated by reference. Part 11 of the regulations combines the food labelling requirements for the Consumer Packaging and Labelling Act and the Meat Inspection Act. The labelling requirements under the Food and Drugs Act and regulations will continue to apply. There are four divisions with Part 11. Division 1: General Labelling Information • interpretation of false, misleading or deceptive labelling • labelling requirements when standards are prescribed for food • official language requirements • legibility and type size requirements Division 2: Requirements Applicable to Prepackaged Food • applies to intra-provincially traded foods • labelling requirements that were previously in the Consumer Packaging and Labelling Act, and the Consumer Packaging and Labelling Regulations • basic labelling requirements for all prepackaged food including common name, principal place of business and net quantity declaration

BlockTalk - Winter 2019

Division 3: Specific Requirements for Certain Foods • labelling requirements from the commodity-specific requirements from regulations under Canada Agricultural Products Act, Meat Inspection Act and Fish Inspection Act • use of the inspection legend, storage instructions, shelf life, specific poultry labelling requirements Division 4: Exceptions • sets out exceptions from labelling requirements resources • labelling, standards of identity and grades Ontario Meat Regulation 31/05 Ontario Meat Regulation 31/05 applies to provincially licensed meat plants. The labelling provisions in the regulations speak specifically to the conditions of use of the inspection legend, including design and application. It also includes requirements for the name of product and storage instructions where required. It is important to note that regardless of your level of inspection, the labelling laws of Canada, starting with the Food and Drugs Regulations, apply to your prepackaged meat products. It is your responsibility to ensure that your products are labelled in a truthful and accurate manner in compliance with all the applicable regulations. Meat & Poultry Ontario is here to help. We have several resources available to help ensure your labels are compliant in the marketplace including our Nutrition Labelling Service and Label Review document. Contact MPO Technical Director at technical@oimp.ca for more information.

www.oimp.ca

G TOG ET IN K HE OR R W

THE FOOD HANDLING SPECIALIST, YOUR PRODUCTION DESERVES FIRST QUALITY EQUIPMENT CALL US:

(905)-565-1500

Backsaver CD Portable Combo Bin Dumper

Stainless Steel Tanks/Bins 200Ltr | 300Ltr | Perforated Dripping Lip | White/Blue Wheels

www.dpecfoodsolutions.ca

Stand Alone Scale for 200Ltr Tanks

Food Handler Training Workshop Jan. 29-30, 2020

Cambridge

Food Handler Training

for the meat processing industr y

BlockTalk - Winter 2019

We honoured Karlovo, Farm Credit Canada, Sheik Halal Farms, Webers Food Group Limited, Longo Brothers Fruit Markets, Eddystone Meat Products, Wagener’s Meat Products and Agram Meats as they received their 10-year membership plaque, followed by Malabar Super Spice and Windcrest

Meat Products who were honoured for 25 years of loyal MPO membership.

MPO would like to thank those that donated and bid on items, as well as our generous supporters.

Since the awards’ inception in 1995, MPO has presented only 12 prestigious Lifetime Member Awards to individuals who have made outstanding contributions to industry. This year we inducted Doris Valade, formerly of Malabar Super Spice, into that respected club.

Special thanks to our successful product auction bidders:

The Associate Member Recognition Award (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. This year Reiser Canada, Burlington, was honored with this distinction and accepting the award on behalf of Reiser was Terry Rees.

Con tin

The Red Carpet Awards Gala closed the weekend activities at Ravine Vineyard with a record 250 guests attending. There, we celebrated family businesses that produce award-winning, artisan meats for Ontarians and we honoured the family of people that make up our industry association and their commitment to our organization. The night concluded with the crowning of Ontario’s Finest Butcher, in the sixth year of this annual competition.

dition Tra ng ui

Between the live and silent auctions, MPO raised $17,192 to be used towards programs and services oﬀered to our members.

In photo L to R: Carol Goriup, MPO President, Doris Valade, MPO Lifetime Member, Kevin Stemmler, MPO Director www.oimp.ca 36 Winter 2019 Photos BlockTalk from the-evening can be found on our Facebook page at www.facebook.com/OntarioIndependentMeatProcessors

P U L E S H

A E M “ E NEETD” TH

Protein helps people stay healthy and strong, but it’s one of the hardest items for food banks to acquire. Are you a meat processor who can help? Contact Feed Ontario today!

We can move time-sensitive product and will make all the arrangements on your behalf. Your donation will put healthy food on the tables of the 500,000 adults, children, and seniors who turn to food banks every year. Contact Adelaide at 416-656-4100 or adelaide@feedontario.ca

BlockTalk - Winter 2019

SAFETY FIRST

How Health and Safety can Affect your WSIB Premiums

s a small business owner, you know that financial considerations can keep you awake at night. But did you know that having a solid health and safety program that gets positive results can save you money?

Under the Workplace Safety and Insurance Board’s (WSIB) new premium rate-setting model, which comes into effect on January 1, 2020, your individual claims experience will be taken into consideration when your premium is set.

Safety & Prevention Services (WSPS) will be delivering the program for businesses across the province. Managing Risks To help you get a comprehensive picture of how your company is doing and which areas you need to tackle in terms of health and safety, check out WSIB’s online Compass tool. Businesses like yours now have secure login access to Compass and can get exclusive, in-depth insights into claims, costs, and premium rates. You can also access and analyze key health and safety statistics to make effective business decisions to improve workplace health and safety performance.

As we move closer to the implementation of the new rate-setting model, you can start making a difference now to improve your safety experience. Managing the risks in your workplace with the right health and safety practices is the key. “With just a few clicks,” says Stephen Shaw, Director of Integrated Operations for Workplace Safety & Prevention Services, In November, WSIB launched a new health and safety excellence “Compass gives you a picture of where injuries are happening program that will provide a clear roadmap for businesses to in your workplace, what group of workers is being injured, improve workplace safety. Success in the new program can lead and what types of injuries they are incurring. This benefits to rebates and an improved health and safety record can help your business and everyone in it. For instance, if the statistics lower premium rates. As a WSIB-approved provider, Workplace indicate your workplace’s most common injury is strains and sprains, then it may be time to conduct a risk assessment of those areas and the processes involved.”

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

To log in, go to wsib.ca/onlineservices and select “analyze your rates and past claims costs on Compass” from the menu. Once you’ve securely logged on, a wide range of data will be at your fingertips including: • claims registered • claim costs • costliest types of claims • return-to-work statistics • premium rate information Want more information on how WSPS can help with your health and safety success? Check us out at www.wsps.ca or contact us at customercare@wsps.ca.

CANADA COMPOUND

391 Rowntree Dairy Road, Woodbridge, ON L4L 8H1 Tel: (905) 856-5005 www.canadacompound.com 38

BlockTalk - Winter 2019

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

www.oimp.ca

Scott Steinman. Application Specialist. Injection Expert.

“I’m Scott Steinman and I’m a member of Reiser’s team of ‘Meatheads.’ I work with customers to improve their product. I have the knowledge, experience and tools to help you with your entire injection process — from brine preparation to filtration to injection— so you’ll be able to consistently produce the highest-quality products. Are you ready to improve your injection accuracy, uniformity and product yields? Let me show you how.” Watch

Contact

Scott’s

Scott at

video

(781) 821-1290

www.reiserexperts.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2019.11

BlockTalk - Winter 2019

Ontario

FINEST MEAT Competition

The biennial meat competition is the largest of its kind in Canada with product categories that embrace both modern trends and the enduring heritage of Ontario’s artisanal meat and poultry products. Open exclusively to Meat & Poultry Ontario (MPO) members and encompassing 154 products, across 16 categories and 24 companies, products were judged over the course of two days in July. Judges included food writers, authors, chefs, and meat buyers. Fifty-one awards were presented with placing for Silver, Gold, and Platinum in each category. The Ron Usborne Award of Excellence was presented to Halenda’s Meats, Oshawa for the most points accumulated in the competition (previously winning in 2011, 2013, 2015). Halenda’s took home eleven awards in addition to the Ron Usborne - ﬁve in platinum, four gold, and two silver. “We are honoured to have won these product awards. It is testament to the care our employees put into each and every product they make,” says Richard Halenda, owner. The Diamond Award was presented to Speducci Mercatto, Toronto for producing the item with the top score across all products, Wild Boar Prosciutto. This same product took home the Media’s Choice award previously announced and immediately following judging.

In photo L to R: Stephanie Halenda-Arnett, Ola Halenda, Richard Halenda, Ricky Halenda, Christine Hobson

In photo L to R: Franco Naccarato, MPO Executive Director, Gabriele Paganelli, Speducci Mercatto, Assagiatore Salumi, Carol Goriup, MPO President

Ron Usborne

AWARDof EXCELLENCE

Ontario Finest Meat CompetitionTM

BlockTalk - Winter 2019

Ontario Finest Meat CompetitionTM

www.oimp.ca

2019

ONTARIO FINEST MEAT COMPETITION

Back Bacon Platinum Gold Silver

◆ ◆ ◆

Kielbasa Halenda's Fine Foods - Canadian Back Bacon VG Meats - Cowboy Coﬀee Rubbed Back Bacon Halenda's Fine Foods - BBQ Back Bacon

Bacon – Open Platinum Gold Silver

◆ ◆ ◆

Halenda's Fine Foods - Montreal Smoked Meat VG Meats - Beef Pastrami Ulrich Family Meats - Montreal Smoked Beef

◆ ◆ ◆

Platinum Gold Silver

◆ ◆ ◆

Speducci Mercatto - Wild Boar Prosciutto Halenda's Fine Foods - Necken Finest Sausage & Meat - Neck Smoked European

Platinum Gold Silver

◆ ◆ ◆

Buster Rhino's - Pulled Pork VG Meats - BBQ Beef VG Meats - Pulled Pork

Platinum Gold Silver

◆ ◆ ◆

King Cole Ducks - Duck Vidal Salami VG Meats - Beef Salami Sikorski Sausages - Beef Mini-Kabanos

Platinum Gold Silver

◆ ◆ ◆

Venetian Meats - Cacciatore Mild VG Meats - Rock Pepper Sausage Stemmler Meats - Spicy Summer Sausage Chub

Specialty Sausage

Halenda's Fine Foods - Craft Beer & Cheddar Sausage Halenda's Fine Foods - Beet (Borsch) Sausage Speducci Mercatto - Barese Sausage

Ham – Open Platinum Gold Silver

Halenda's Fine Foods - Hand Carved Turkey Breast VG Meats - Chipotle Rubbed Turkey Breast VG Meats - Smoked Turkey Breast

Dry/Semi-Dry Sausage

King Cole Ducks - Duck Sausage with Apples and White Wine Mrakovic Meat & Deli - Chevapi Stemmler Meats - Spinach & Feta Chicken Sausage

Fresh Sausages – Pork Platinum Gold Silver

◆ ◆ ◆

Salumi

Ulrich Family Meats - Roast Chicken with Dill Loaf Finest Sausage & Meat - Porchetta Sikorski Sausages - Dry Polish Sausage

Fresh Sausages – Other Platinum Gold Silver

Platinum Gold Silver

Pulled/Shredded Meats

Cold Cuts - Deli Meat Platinum Gold Silver

Sikorski Sausages - Village Sausage/Goralska Halenda's Fine Foods - Ham Kobassa L'Orignal Packing - Kielbosa

Premium Dried or Dry Cured

VG Meats - Thick Cut Pork Side Bacon Halenda's Fine Foods - Double Smoked Bacon Metzger Meat Products - Side Bacon Traditional Style

Beef/Veal Whole Muscle Deli Platinum Gold Silver

◆ ◆ ◆

Poultry Whole Muscle Deli Halenda's Fine Foods - Craft Beer Bacon VG Meats - Cowboy Coﬀee Rubbed Breakfast Bacon VG Meats - Beef Bacon

Traditional Side Bacon Platinum Gold Silver

Platinum Gold Silver

◆ ◆ ◆

Florence Meats - Kranska with Jalepeno & Parrano Cheese Sikorski Sausages - Coq au Vin Chicken Sausage Sikorski Sausages - Jalapeno & Cheddar BBQ Sausage

Traditional Sausage Denninger's - North Tiroler-Style Schinken (Ham) VG Meats - Boneless Country Style Smoked Ham Halenda's Fine Foods - Mishka - Mini Dinner Ham

Platinum Gold Silver

◆ ◆ ◆

Sikorski Sausages - Podhalanska BBQ Stemmler Meats - Maple Smoked Sausage Denninger's - Smoked Chicken Garlic Westfaeler-Style Sausage

CONGRATULATIONS! Buster Rhino's (905) 436-6986 busterrhinos.com

Halenda's Fine Foods (905) 576-6328 halendas.com

Mrakovic Meat & Deli (416) 695-7396 mrakovic.com

Denninger's Foods of the World (905) 522-2414 denningers.com

King Cole Ducks (905) 836-9461 kingcoleducks.com

Sikorski Sausages (519) 659-1219 sikorski.ca

Finest Sausage & Meat (519) 748-9003 ﬁnestsausageandmeat.com

L'Orignal Packing (613) 675-4612 lorignalpacking.ca

Speducci Mercatto (416) 242-2777 speducci.com

Florence Meats (905) 842-2066 ﬂorencemeats.com

Metzger Meat Products (519) 262-3130 metzgermeats.com

Stemmler Meats (519) 699-4590 www.stemmlermeats.ca

Ulrich Family Meats (705) 329-4005 Venetian Meats (905) 545-1845 venetianmeats.com VG Meats (519) 426-2000 vgmeats.ca

BlockTalk - Winter 2019

Advertiser Index Abate Packers abatepackers.com

pg. 34

Handtmann Canada handtmann.ca

pg. 43

ABB new.abb.com/food-beverage

pg. 29

Klever Equipped Inc. goklever.com

pg. 33

AKR Consulting akrconsulting.com

pg. 10

Meat Depot, The themeatdepot.ca

pg. 17

Artisan Farms Direct artisanfarms.com

pg. 13

Multivac Canada ca.multivac.com

pg. 7

BDO bdo.ca

pg. 32

Pemberton & Associates pemcom.com

pg. 11

Canada Compound canadacompound.com

pg. 38

Poly-Clip System polyclip.com

pg. 29

David Food Processing Equipment davidfoodprocessing.com

pg. 15

Reiser Canada reiser.com

pg. 39

Donnell Insurance Brokers Ltd. donnellins.com

pg. 28

Rothsay rothsay.ca

pg. 13

DPEC Food Solutions dpecfoodsolutions.ca

pg. 35

STOCK Packaging stockcanada.ca

pg. 11

Duropac Duropac.com

pg. 14

VC999 Vc999.com

Ecodrumâ&#x201E;˘ Composter ecodrumcomposter.com

pg. 31

Venetian Meats venetianmeats.com

Erb Transport Erbgroup.com Food Safety Alliance thefsa.ca

pg. 8 pg. 16

Viscofan Canada viscofan.com Weber perfectportions.co/deli

pg. 2 & 44 pg. 17 pg. 9 pg. 25

Are you receiving MPO electronic communications? Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest events and opportunities within the industry. Technical eBulletins are distributed as needed with information such as regulatory challenges and animal rights activist events. This important industry information is often time sensitive. Please make sure your spam list includes news@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 42 BlockTalk - Winter 2019 (519) 763-4558 or member@oimp.ca to have them added to our lists.

www.oimp.ca

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