2020 Winter BlockTalk

Keeping Ontario’s Meat and Poultry Industry Informed

Winter 2020 • Vol. 26, Issue 4

L ’Original Packing Ltd.

22 Celebrating 50 Years of Success ALSO INSIDE:

16 Ontario’s Finest Butcher Crowned

18 Ontario Pork

24 Foodcon

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Index BlockTalk - Winter 2020

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Vol. 26, Issue 4

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Building for Food Processing - It’s All in the Details

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Ontario Pork gets cheeky and see results with new campaign

Ontario’s Finest Butcher

President’s Message .......................................................... 4 Welcome to the Association ............................................. 5 Navigating Uncertainty for the Food Sector.................... 6 Canada United Small Business Relief Fund - Up to $5,000 for PPE...................................................... 10 Steve Toms of Fortinos takes the Title of Ontario’s Finest Butcher.............................................. 16 Ontario Pork gets Cheeky and See Results With New Campaign......................................................... 18 Jerk Pork and Vegetable Stew.......................................... 20 L’Original Packing Ltd. – Celebrating 50 Years of Success.......................................................................... 22 Building for Food Processing - It’s All in the Details..... 24 Enhancing Food Safety Programs and Practices in Meat Plants................................................... 26 Brain Fog? Try Mind Mapping!......................................... 30 5 Best Practices for Bringing Visitors Safely Into Your Workplace......................................................... 34 Advertiser Index ............................................................... 38 BlockTalk - Winter 2020

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raditionally, it’s the time of year to reflect on a year about to end. I think most will agree, that looking forward rather than behind might be a wiser decision. 2021 brings much hope and anticipation of a sense of normality. I’m sure many of you have experienced a very busy year as the food chain remained strong. The momentum that you have established will hopefully develop into something that you can manage going forward. More importantly, may you be able to manage this new momentum in such a way that you can find time for yourself and family.

New opportunities await us. Staying flexible has certainly kept our industry more nimble than most and will continue to be one of our greatest strengths. Our Associate members have been a huge part of the last 9 months as we navigated new markets. So many of them working hard on your behalf to supply you with innovative options to get the job done in the most economical way. They will continue to be there as we move forward into the new year. Be sure to reach out and support them. They know this industry best.

Your MPO team continues to assist you in every aspect of your business. Hopefully the many roundtables and discussions with government from this year will result in favourable outcomes next year… with labour being one of them. As always, reach out to the team for any concerns you may have. Chances are, other members have the same issues.

In closing, once the busy holidays are over, I hope you will have a chance, to spend time with the ones you love. 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 season.

Merry Christmas

Carol Goriup, President

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re you ready for the cold? As winter approaches and the year comes to an end, we take the time to reflect on the blessings of the year behind and the hopes for a more social future next year. Take a moment and remember the winter months can be hard on anyone. Add to that the fact that many of us have been practicing social distancing for 8 months already, this winter may be harsher on everyone’s mental health.

Remember to take a moment for yourself, no matter how busy you are, because nothing is more important than your personal health. Give your leadership team a reminder of the same and give them opportunities to pause and reset. Provide all your team a chance to connect with each other, even if it is done from a safe social distance. Reflecting on what you are thankful for and your accomplishments of the last year and thanking those that helped you get here is always a good practice this time of year. Find a meaningful way to communicate this to your teams and they will thank you.

This is also a great time to start anew. To put the year behind us and to look forward and plan. What is your year going to look like? Where do you want to be 12 months from now? What do you want to improve in your business? How do you want to see your business change in the next 365 days? What would success look like to you when you look back at the end of next year?

Here at MPO I am grateful for the amazing team we have that have worked diligently to provide you with the supports you have needed during this crisis.

Our success is due to the hard work of April, Daphne, Derek, Melissa and Roger.

In a time when we were all held apart, they found a way to come together and worked closer than I have ever seen a team work. Special kudos to them for adjusting to the new realities.

I look forward to another year of great things and Franco Naccarato, can’t wait to see what we can Executive Director accomplish together!

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

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

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

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

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

• Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987) • Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989) • Springer’s Meats, Hamilton (1989) • Barron Poultry, Amherstburg (1991)

• Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy, Chatam (1993) • Windcrest Meat Packers, Port Perry (1994) • Malabar Super Spice, Burlington (1994) • R. Denninger Ltd., Hamilton (1995)

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

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

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

Handtmann Canada, Waterloo (2017) Malabar Super Spice, Burlington (2016) www.meatpoultryon.ca

MPO

Welcome to the Association

ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca

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

Canada Settlements and Recruitment Inc. Rosanna Penilla-Bharucha 1-855-234-6426 hiring@canadasettlements. com 519 Ray Lawson Blvd, Unit 3 Brampton, ON L6Y 0N2

St. Helen’s Meat Market Robert Bielak 416-769-1788 robert.bielak@ sthelensmeat.com 3 Glen Scarlett Road, Unit 1 Toronto, ON M6N 1P5

AMK Global Group Limited Sanchit Mahajan 1-905-918-0600 san@amk.global 10 Four Seasons Place, Suite 1000 Toronto, ON M9B 6H7

BLOCKtalk is the official publication of the MPO, distributed to over 250 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.

&

BOARD LISTING

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

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca EVENTS, MARKETING & COMMUNICATIONS MANAGER April Jackman april@MeatPoultryON.ca INDUSTRY DEVELOPMENT SPECIALIST Derek Boudreau derek@MeatPoultryON.ca

VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington

MEMBERSHIP COORDINATOR Melissa McDougall member@MeatPoultryON.ca

DIRECTOR | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Mike Hutson SYSPRO Canada, Mississauga DIRECTOR | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

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

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

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

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

Sausage Seasonings Sausage Binder Units Functional Food Ingredients Custom Blending

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Navigating Uncertainty for the Food Sector Farm Credit Canada (FCC)

C

OVID-19 has created unprecedented disruptions globally as governments were forced to close portions of the economy and restrict business activities. Closures of manufacturing facilities and ports worldwide limited the movements of goods and reduced demand for commodities.

We’re through three-quarters of 2020, and have more clarity on the economic impacts of COVID-19 for food manufacturing along with the risks for the current rebound.

Global recovery uncertain Global cases of COVID-19 continue to rise. In some regions of the world, governments are dealing with the first wave of the disease while others, including Canada, are dealing with the second wave. As a result: • economic activity will be significantly lower in 2020 • full economic recovery is unlikely to be completed by 2021 • it could be into 2022 before the recovery takes hold

Figure 2: Interest rates to remain near historic lows

The September 2020 Economic Outlook of the Organization for Economic Co-operation and Development (OECD) suggests global GDP will decline by 4.5% in 2020 and increase by 5.0% in 2021. The global economic output recovered swiftly after the pandemic’s initial shock. However, the economy has lost momentum since then. As a result, the OECD forecasts suggest a hybrid L-shape/U-shape recovery where a sharp decline in GDP is followed by a slow recovery.

Figure 1: Global 2020 recession will be deep

Source: Bank of Canada.

Source: OECD September Economic Outlook.

Interest rates in Canada and worldwide also plunged as central banks slashed rates to help protect economies from the economic downturn. In Canada, the overnight rate fell to 0.25%.

The Bank of Canada was also more aggressive than its peers like the U.S. Federal Reserve and European Central Bank in injecting liquidities in the marketplace when measuring against the size of the economies. As a result, the average effective business interest rates declined from 3.36% at the end of February to 2.34% in late September. With both the Canadian and global economies expected to have a slow, drawn-out recovery, we expect the degree of monetary easing to remain in place for quite some time. It is unlikely that we will see any movement by the Bank of Canada until sometime in 2022 at the earliest.

Economic rebound on the horizon Canadian economic growth will be dependent on our ability to control any future outbreaks and re-establish a healthy labour market. The OECD calls for Canadian GDP to decline by 5.8% in 2020. Significant government assistance has minimized the potential long-term negative impacts of the economic slowdown as initial forecasts projected a decline of 8.0% in 2020. Canadian GDP growth is projected at around 4.0% in 2021 as the recovery in industries like food service, entertainment and tourism will be slower.

Canadian dollar to increase slightly and trend mostly sideways in 2021 With little movement in interest rates expected in 2021, the global economic recovery, demand for Canadian exports — notably resources — and risk tolerance of investors will determine the loonie’s value. As economic growth begins to take hold, expect to see investors moving away from “safe havens” such as the U.S. dollar and the Japanese yen into more commodity-driven currencies such as the Canadian dollar or the Australian dollar. Currently, the Canadian dollar is trading Continued on page 8

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Continued from page 6 –NAVIGATING

UNCERTAINTY FOR THE FOOD SECTOR

around 75 cents. We expect the Canadian dollar to fluctuate significantly over the next few months and into 2021, but to hover around 76 cents.

Figure 3: Volatility seen in 2020 could continue into 2021, hovering around 76 cents

August’s wage inflation within manufacturing was 6.1% vs lastyear’s increase of 4.2%. The number of those employed within Canadian manufacturing has increased since April’s decline of 17.7% but was still down 4.9% as of August, meaning the total cost of labour is up year-over-year with fewer employees on the books.

Canadian population growth has slowed, mostly due to border restrictions Immigration accounted for more than 80% of the 1.1% population growth in Canada between July 2019 and July 2020.

Border restrictions have already resulted in a weaker level of immigration.

Source: Bank of Canada.

Labour market is rebounding slowly Household expenditures drive approximately 60% of the Canadian economy. Thus, a healthy labour market is essential to a strong Canadian economy. Before the pandemic, Canadian unemployment was very low (5.6% in December 2019). There was variability across provinces: Ontario and Quebec recorded an unemployment rate of 5.3% while lower commodity prices resulted in a 7.0% unemployment rate in Alberta. The tight labour market supported wage growth and consumer spending.

However, higher wages influence competitiveness. The average wage in food manufacturing has increased by 11.3% between 2014 and 2018. Total labour compensation has gone from representing 56% of output value to 64% in 2019. And the value of output per hour worked slightly declined. This raises serious questions around productivity at a time COVID-19 introduced many disruptions in the food supply chain. Labour costs have increased further as food manufacturers implemented social distancing within plants, procured PPE to employees and boosted pay to incentivize workers.

Table 1: Comparison of labour compensation and output in food manufacturing 2014 2015 2016 2017 2018 2019 Total labour compensation 56% 57% 59% 60% 60% 64% vs output Total compensation $32.90 $34.05 $34.34 $35.09 $35.23 $36.40 per hour worked Real output per hour $58.36 $60.12 $58.42 $58.64 $58.65 $56.96 worked

More manufacturing jobs are filled by immigrants than in most industries (31.6% for food vs. 25.6% in all industries, according to the 2017 data). In an industry where the cost of labour has outpaced output growth since 2015, finding labour of all skills at a competitive price from a smaller labour pool might prove challenging. Passing on higher wages and costs to consumers may also be difficult in the current recessionary context.

Kyle Burak Senior Agricultural Economist, FCC Kyle joined FCC in 2020 as a Senior Agricultural Economist, specializing in monitoring and analyzing FCC’s agri-food and agri-business portfolio, industry health, and providing industry risk analysis. Prior to FCC, he worked in the procurement and marketing department of a Canadian food retailer. He holds a Master of Economics from the University of Victoria.

Craig Klemmer Principal Agricultural Economist, FCC Craig joined FCC in 2009 as an Agricultural Economist, specializing in monitoring and analyzing the macroeconomic environment, modelling industry health, and providing industry risk analysis. Prior to FCC, he worked in the livestock branch of the Saskatchewan Ministry of Agriculture. Craig holds a Master of Agricultural Economics degree from the University of Saskatchewan.

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

Source: Statistics Canada.

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Canada United Small Business Relief Fund - Up to $5,000 for PPE Bonny Koabel CPA, CGA, AKR Consulting

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OVID-19 has adversely affected all businesses, especially retail and eating establishments which have had to introduce barriers at cash-registers, hand sanitizing stations and staff employees in PPE just to carry on daily operations, along with changes to websites to include delivery options.

The Federal Government has just introduced the $12 million Canada United Business Relief Fund to help offset some of the costs that small businesses are facing as a result of COVID-19.

The fund opened on October 26, 2020 and funds will be distributed on first-come first-serve basis. Funding is up to $5,000 per business and a decision on applications will be made within 40 days after being received. Be sure in get your application in soon refund the funds are all gone.

How do I qualify for the Canada United Business Relief Fund?

In order to qualify for funding companies must meet the following criteria: • Only one application may be submitted per ownership group • Be incorporated, or operating as a sole proprietor/partnership,

in Canada as of March 1, 2020 • Have no more than 75 employees • Have minimum annual sales of $150,000 and not more than $3,000,000 • Be in operation after September 1, 2020 (grant recipients must sign a declaration included in the approval letter to confirm) • Must attach all necessary receipts and invoices, accompanied with proof of payment, with the application. Failure to include sufficient expenditure details and accompanying documents will result in automatic disqualification • Be in full compliance with all applicable government laws, rules, regulations, guidelines and other legally binding measures (self declaration) • Must submit the company’s sales tax (GST/HST) registration document or a recent sales tax (GST/HST) filing Priority applicants for consideration will include businesses owned by Indigenous People, women, visible minorities, LGBTQ2+, and persons with disabilities. Considerations will also be made to ensure the fund is distributed broadly to all regions across the country.

Eligible Activities and Costs There are three categories of purchases that are eligible for reimbursement under the program: • Purchase of Personal Protective Equipment (PPE) • Renovation of space to adhere to re-opening guidelines • Enhancement of website/ developing E-commerce capability Eligible expenses directly related to the above categories are permitted provided that purchases were made no earlier than March 15, 2020.

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Category Details: Purchase of Personal Protective Equipment (PPE) Purchase of Personal Protective Equipment may include equipment purchased to ensure operations are safe for both customers and employees. Eligible equipment costs are incremental costs associated with additional precautions for COVID-19, not normal ongoing business costs. This may include: • Masks • Face shields

AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 0A5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com

• Gloves • Sanitizer • Disinfectant chemicals/ wipes • Chemical sprayers Continued on page 12

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Continued from page 10 – C ANADA

UNITED SMALL BUSINESS RELIEF FUND - UP TO $5,000 FOR PPE

• No touch thermometers • Protective gear such as scrubs, lab coats, etc.

Renovation of space to adhere to re-opening guidelines Renovation of space includes alterations specifically related to COVID-19 that are temporary or permanent, made to the applicant’s business to reduce the risk to customers or staff.

These renovations can include: • The building or purchase of physical barriers (plexiglass, sneeze guards, etc.)

• The creation of signage or floor markers • The building or purchase of sanitizing stations • The building or purchase of materials used to create a structure to facilitate curbside pickup or contactless payment, or to otherwise move aspects of the business outside (outside buildings, tents, etc.)

• The installation of touchless devices such as doors, waste containers and bathroom upgrades (taps sinks, etc.)

• Enhancement of website/ developing e-commerce capability • Enhancement of website/ e-commerce capability involves developing or upgrading a website to better serve customers and pivot business operations as a direct response to COVID -19. Detailed description of enhancements must be provided including quotes where applicable.

Enhancement of website Expenses may include: • Creating or designing a website • Hiring external staff for copywriting to write/enhance descriptions found on the website • Having professional photos taken for products E-commerce capability Expenses can include: • The one-time set-up fee for online e-commerce transactions • Monthly fees (from March to September 2020) to support new e-commerce set up. Costs must be incremental - monthly costs associated with pre-existing e-commerce platforms are not eligible.

• Webinar software to allow continued engagement with customers • Hardware allowing for touchless payment Ineligible Costs and Expenses The following costs are ineligible and will not be considered: • Taxes • Consulting fees • Business plans/strategic plans/feasibility studies/strategies etc.

• Inventory costs • Employee wages • Existing operating costs • Office furniture • Laptops, headphones, printers, cables, etc.

• Third-party delivery transaction fees

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

• Renovations not required for social distancing • Social media advertising, posts, marketing etc.

• Items purchased for resale • Recurring subscription fees/services implemented preCOVID-19 • General cleaning services How to Submit an Application To apply for the Canada United Business Relief Fund go to https://occ.ca/canada-united-small-business-relief-fund/ and click on the link to access the application.

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

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

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

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

AKR Consulting Canada Inc. 151 Courtneypark Drive West, Suite 100 Mississauga ON L5W 0A5 (905) 678-6368 info@akrconsulting.com akrconsulting.com www.meatpoultryon.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, pollution control by electrostatic filters, as well as air treatment by germicidal UV lamps in a variety of applications.

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BlockTalk - Winter 2020 13 905-532-0330 | www.goklever.com | info@goklever.com

YOU FOR K N A H T

R I N A G H S T A R B U LE O Y

Feed Ontario and food banks across the province are so grateful to Ontario’s agricultural community for their generosity and support during this especially challenging year

Are you interested in supporting a food bank?

To make a financial donation, contact Rachel Dixon at 416-656-4100 or rachel@feedontario.ca To make a donation of food, contact Adelaide Wimpenny at 416-656-4100 or adelaide@feedontario.ca 14

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DREAM. GROW. THRIVE.

You’re behind Canadian food and we’re behind you We’re FCC, the only lender 100% invested in Canadian food.

That means we’re invested in you, with financing and knowledge to help you achieve your dreams.

fcc.ca

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Steve Toms of Fortinos takes the Title of Ontario’s Finest Butcher April Jackman, Meat & Poultry Ontario

S

teve Toms of Fortinos in Hamilton took home the title of Ontario’s Finest Butcher (OFBC) in a competition hosted

by Meat & Poultry Ontario (MPO) on September 21. Toms, a 2-year veteran to the competition earned the honour after a fierce head-to-head meat cutting battle with finalists Dave Vander Velde of VG Meats and Frank DiGenova of Butcher by Nature.

“This year has shown us more than ever the importance of your local butcher.” says Franco Naccarato, MPO’s executive director. “There is a great need for trained butchers across Ontario and we hope this competition can elevate and give the profession the recognition it deserves.”

The Ontario’s Finest Butcher competition was started seven years ago to showcase the profession and recognize the level of skill found in butcher shops and meat plants across the province. Twelve competitors from across Ontario faced off in an elimination round

Ship with the experts in temperature-controlled, time-sensitive Food transportation

(held on September 14) to determine the top three finalists.

During this round they were given 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 on to the finals where it was still about skill, but creativity and consumer-appeal were added to the judging criteria.

The theme for this year’s final round was ‘Deja Food’ and Toms along with fellow finalists had 30 minutes to transform two ducks, a leg of veal, and a pork bone-in loin, to prepare several remarkable-looking, display-ready items. The three judges combined scores determined it was Toms that would carry the honour.

“It’s an amazing honour to represent Fortinos and artisans from Ontario in a skilled trade that is now starting to come back to the limelight.” says Ontario’s Finest Butcher winner Steve Toms. “Great work by Meat & Poultry Ontario on organizing a competition to inspire more people into this trade for years to come.”

In addition to donning the official champion’s black jacket, Toms took home a Minimax Big Green Egg™ Ultimate Kit, YETI Roadie cooler, and a gift package from Ecoboard – a prize package valued over $1,500.

If you we’re unable to attend this year’s finale visit https://www.meatpoultryon.ca/finestbutcher/ to watch online.

Special thanks to this year’s event partners:

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Ontario Pork gets cheeky and see results with new campaign Jennifer Davidson, Ontario Pork

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hat makes pork stand out from other proteins in the meat bunker? In May of 2020, Ontario Pork set out to demonstrate that pork’s versatility is why consumers keep coming back to it time and time again, launching its Many Ways to Pork consumer campaign.

Taking a slightly cheekier approach than campaigns in the past, Ontario Pork’s Many Ways to Pork campaign looked to highlight the overall versatility, quality and value of pork.

The campaign includes a summer and fall flight of print, web, social media and digital ads targeting urban, foodie audiences –

where research shows the greatest opportunity to change buying habits without racing to the bottom in a pricing war.

Print ads appeared in Horizon and Condo Nest magazines as well as digital ads at Dundas Square and in a selection of Toronto condo elevators, targeting downtown Toronto commuters and condo dwellers.

The Ontario Pork team created a simple web landing page to act as a hub for the campaign. It was straight to the point, with Ontario Pork branding front and centre and featured recipes for seasonal cuts as well as the campaign videos.

The response has been overwhelmingly positive. The summer flight of the campaign saw the following results: • 8.3 million views by Ontario consumers • 2 6,889 visits to the branded campaign landing page • A 214% increase in web traffic to the Ontario Pork recipe pages • The ‘where to buy’ page saw a 769% increase in traffic • All pages (including the Producer Profiles) saw at least an 85% increase in traffic • A substantial increase in Facebook followers; (3,962 vs 2,734) and an incredible amount of positive engagement through comments and “likes”

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The campaign also has had some indirect effects that ultimately impact how Ontario consumers perceive and choose pork. Searches on Google for local pork and pork-related queries (i.e. how to cook, recipes, etc.) increased across the province, lining up with Ontario Pork’s summer campaign’s flight. It’s the most seen in the last five years.

After such success, it was only natural to expand the campaign into the retail space with some new pointof-sale pieces that complement the campaign’s fall flight while meeting retailers’ needs. Ontario Pork developed a 72-inch by 6-inch cling showcasing a cornucopia of the many great cuts of pork and a suite of 12inch by 6-inch clings featuring four of the most popular pork items, sausages, ribs, roast and tenderloin.

“We really do listen when our brand partners speak,” said Jeremy Yim, Ontario Pork Retail and Food Service Marketing Specialist, “I’ve been receiving requests for images of delicious-looking cooked meat, and these new clings fulfill that need.”

So, what do retailers think of the campaign? “The photos of the meat are beautiful, exactly what we have been looking for, and the taglines are tactfully humourous,” said Denningers’ deli and fresh meat category manager Cherylan Barnes. “We expect that they will inspire consumers to try new cuts and new ways to cook pork.”

Ontario Pork will find even more Many Ways to Pork in 2021 as it plans to continue the campaign with new videos, ads and recipes all design to showcase the versatility of pork.

For more information on Ontario Pork’s Many Ways to Pork campaign visit manywaystopork.ca. If you’re interested in our brand partnership program or want to order your free POS material, contact Jeremy.yim@ontariopork. on.ca or 519-767-4600 ext. 1303.

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Jerk Pork and Vegetable Stew Slow-Cooker Time: Low 6 to 8 hours Preparation Time: 20 minutes Cooking Time: 15 minutes Servings: 4 Ingredients • 1 Ontario Greenhouse Sweet Red Pepper, chopped • 3 cups (750 mL) peeled, cubed Ontario Butternut Squash (about 1 lb/500 g) • 1 tbsp (15 mL) vegetable oil • 1-1/2 lb (750 g) Ontario Pork Shoulder, trimmed and cut into cubes • 1 Ontario Onion, chopped • 1 clove Ontario Garlic, minced • 1 tbsp (15 mL) minced fresh gingerroot • 2 tbsp (25 mL) all-purpose flour • 1/2 tsp (1 mL) salt • Pinch pepper • 1/2 cup (125 mL) low-sodium chicken broth • 1 tbsp (15 mL) jerk paste (or to taste) • 2 tbsp (25 mL) chopped fresh Ontario Coriander • 3 Ontario Green Onions, sliced Instructions Place red pepper and squash in slow-cooker. In large nonstick skillet, heat oil over medium heat. Cook pork, in batches, until browned, about 5 minutes. Place in slow-cooker. Add onion, garlic and ginger to skillet and cook until lightly softened, 2 to 3 minutes. Stir flour, salt and pepper into onion mixture.

In medium bowl, whisk broth and jerk paste until smooth; stir into skillet and bring to simmer. Pour over pork and vegetables.

Cover and cook on Low for 6 to 8 hours or until pork and vegetables are tender. Sprinkle with coriander and green onions.

Nutritional information PROTEIN: 40 grams FAT: 15 grams CARBOHYDRATE: 22 grams CALORIES: 378 FIBRE: 3 grams SODIUM: 620 mg

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21

BUSINESS MEMBER PROFILE

L’Original Packing Ltd. – Celebrating 50 Years of Success April Jackman, Meat & Poultry Ontario

I

was excited to have the opportunity to chat with L’Original Packing owner, Christine Bonneau-O’Neill, about the flourishing business located in eastern Ontario, just west of Ottawa. Established nearly 50 years ago in 1971, L’Original Packing employs 19 staff members, remains a staple in the community and nearby towns and are known their maple bacon and homemade smoked hams.

Celebrating 50 years in 2021, L’Original Packing has been a family business since its inception. Originally purchased as a ‘small town butcher shop’ by Christine’s father, Jean-Guy Bonneau.

Jean-Guy grew the business with his two brothers, Yvan and Claude, and longtime employee Roger Barbarie. What started as a small slaughterhouse soon became a food distributor serving the eastern Ontario region from the Quebec border to Cornwall and Ottawa. In 1981 Jean-Guy expanded operations and moved to a larger production plant to meet demand.

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In 2006, Christine purchased the business with her brothers Andre and Benoit, and eventually became sole owner in 2013.

Benoit still works with Christine as one of the butchers at their retail location, assisting customers with purchasing unique cuts and personalized product choices.

When it comes down to what makes L’Original special, Christine says it’s their personalized service and smoked products. “People will drive quite far to purchase our homemade products.” she says. Their star products being their signature mignon ham and maple bacon. Maple is a staple in the Quebec/Ontario francophone region, with the taste and flavour of the bacon bringing a sense of nostalgia for customers who grew up in the area. “It’s not like the bacon you’ll find at the grocery store, we make it special here.” They recently introduced the ‘Mysterious Sausage’ to market, and with its top-secret recipe and delicious flavour it has become one of the products she is most proud of.

www.meatpoultryon.ca

The pandemic has been a challenging time for everyone, but Christine has seen a positive shift with more customers wanting to know where their food comes from and are returning to buying local. Keeping up with demand hasn’t been easy but the team at L’Orginal has been very supportive in keeping the business going by putting their heart into producing top notch product and service to customers.

Family has been the foundation of the business since the beginning, and that core value translates to the employees.

Christine believes in treating your employees and customers like family and supporting each other through good and bad times.

“It’s a part of the culture here at L’Original Packing, and our customers can feel that when they walk in the door.” says Christine.

In 2019, Christine was awarded the Prescott Russell Chamber of Commerce ‘Entrepreneur of the year’ award for her leadership.

An accomplishment she is very proud of. “Being a woman in the

industry has been challenging at times. I’ve had to overcome many stereotypes and obstacles to build the business, but I never gave up,” says Christine. Over the years Christine has worked to encourage more women to enter the industry and today has several women on her management team.

L’Original has been a member of Meat & Poultry Ontario since 1986. Christine finds the access to industry and technical knowledge to be the greatest asset. She says, “It’s nice to have a place that either already has the answers for you or can quickly find them for you.”

L’Orignal Packing Ltd. 2567 County Road 17 L’Orignal Ontario (613) 675-4612 general@lorignalpacking.ca http://www.lorignalpacking.ca

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23

ASSOCIATE MEMBER PROFILE

Building for Food Processing - It’s All in the Details April Jackman, Meat & Poultry Ontario

I

n October I had the pleasure of speaking with Don Plumstead, owner of Foodcon, a consulting firm that specializes in the design and construction of food processing plants. Foodcon has been serving the meat and poultry processing industry for over 45 years and has a depth of knowledge with both federally and provincially inspected operations.

Established in 1975, Don started his consulting firm when he was asked to make blueprints for a local poultry slaughter plant. At the time he had never worked on a project designing chicken plants, so he started by doing his research and touring other plants to get a deeper understanding regarding the finer details of processing flow and design. After a successful project completion, Don was referred to work on a mechanically separated meat project around the corner and thanks to many referrals from his clients, has been specializing in the food processing sector ever since. They build everything from veggie packing to bakery, but meat further processing facilities have become Foodcon’s forte.

Don Plumstead and Kelly Ducharme at the MPO tradeshow

Located in Brantford Ontario, Foodcon has clients across the country, with the majority based right here in Ontario. The focus of the firm is the design and construction of complicated renovations and additions in operating food plants, paying special attention to details during the planning phase. Careful planning and scheduling of projects equates to reduced

downtime during the building phase and has been paramount to Foodcon’s success (and clients continuing to come back for 30 plus years). A great example of this is the recent expansion and complete interior rebuild of Heidelberg Foods, a project that was completed in 7 phases over the course of 18 months and resulted in only a few days of lost production time during phase transitions.

When I asked Don about his approach to design, he said “A food plant is not just a building. It’s a machine with lots of moving parts that must work in harmony. It has to run smoothly in order to reach its full potential.

Sanitary design, choosing the right materials, process flow, and learning from previous challenges all factor into our designs.”

Don’s employees all follow the same philosophy of attention to detail and understanding the client’s process. “You have to have a thorough understanding of the client’s operation in order to build for it, so every employee at Foodcon takes food

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www.meatpoultryon.ca

we designed a state-of-the-art facility. Don and his team were a pleasure to work with, I’d recommend them to anyone.” safety courses in order to be able to think like the clients and their employees.” says Don. “We are a compact team, but we get it done right the first time.

Our team is aligned so there is continuity across every project.

Each employee knows all aspects and details of every project, they backcheck each other, and everything is seamless.”

Foodcon’s clients can attest to this, when I reached out to Richard Halenda, who hired Foodcon for a recent renovation, he said “We were in need of expanding our processing plant. Foodcon was an active MPO member so I reached out to Don for consultation on the project. Don quickly recognized that an addition to my existing plant did not make financial sense in the long run. I purchased a much larger building and with Foodcon’s expertise

Foodcon has been a member of MPO since 2015 and believes the organization offers an excellent forum for the exchange of information and contacts. “The trade shows are a great opportunity to connect and learn. I’ve known Daphne for years, even before MPO and she is an amazing resource of technical and food safety knowledge. The Ontario meat industry is fortunate to have an organization with this depth of knowledge.” says Don. Foodcon Paris Ontario (519) 759-8321 dplumstead@foodcon.com http://www.foodcon.com Halenda’s new state of the art facility built by Foodcon.

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TECH TALK

Enhancing Food Safety Programs and Practices in Meat Plants Daphne Nuys-Hall, Meat & Poultry Ontario

2

020 was to say the least a challenging year for the meat and poultry industry. Meat and poultry processors across the province were deemed an essential service and were tasked to continue to manufacture products and keep Ontarians fed during a global pandemic that kept most industries and people lock down. The pandemic showed us that the meat processing community is one that is resilient, resourceful, and responsive. Processors were able to “pivot� and continue to produce safe food products while protecting the health and safety of their workforce.

While the world waits for a vaccine and the eradication of COVID-19, we have adjusted to our new “normal�. The meat industry must continue to move forward, balancing worker safety and profitability. Now is the time to look ahead to 2021 and start to look beyond COVID-19 and what can be done to help enhance current food safety programs and practices in meat plants, increase efficiencies and invest in labour and skills development.

Enhance Current Food Safety Programs In order to verify the effectiveness of your plant’s dressing procedures and interventions, you might consider implementing your own carcass sampling program. The presence of E. coli (STEC) on carcasses represents a serious food safety threat to consumers and it is important to understand how effective your current program is in managing the risk.

Consider designing and implementing an Environmental Sampling Plan. A properly established program will act as an early warning system for potential microbial hazards in a meat plant and confirm that sanitary designs, personnel practices, and operational methods already in place are, in fact, effective.

Environmental sampling programs can be used for a number of purposes.

MPO has developed resources to help plant operators develop their own sampling programs. Please contact Daphne at technical@meatpoultryon.ca to receive a copy.

Continued on page 28

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Continued from page 26 – ENHANCING

FOOD SAFETY PROGRAMS AND PRACTICES IN MEAT PLANTS

Increase Efficiencies The pandemic amplified the continued need for skilled labour in the meat industry and is speeding meatpackers’ shift from humans to automated solutions. The drive for optimal productivity is making automation increasingly important, and newer robotic technologies are among the machines set to play larger roles in plant operations. Consider the hours saved and the fewer employees required if a meat plant installed a high-speed sausage/wiener peeler. While seemingly expensive to purchase, the cost savings in labour and the increase in through-put will validate the return on investment in short order.

MPO’s Associate Members are a great resource for finding new and existing technologies that can help optimize your operations.

Please check out MPO’s Supplier Directory on our website at www.meatpoultryon.ca.

Invest in Labour and Skills Development Consider participating in Meat & Poultry Ontario’s future workforce development activities, set to launch in early 2021.

Building on workforce development best practices MPO will be working with employers in the meat industry to develop a strategy and action plan to enhance recruitment and training activities for new entrants to the industry with a focus on

job seekers experiencing difficulty in the labour market. The strategy will also include working with industry participants to enhance the skills of the current workforce and enhance industry workforce practices to improve retention, worker advancement, engagement and skills.

Training your current workforce is not only important to improve your employees’ skill sets but also creates and environment where they feel more engaged, productive, more invested in food safety and ultimately want to contribute to the overall success of the business.

Although in person training may be difficult in the coming year there are a number of online and virtual training options available. Food Processing Skills Canada offers an extensive portfolio of online courses including Food Safety and Meat Processing 101, HACCP Fundamentals and Good Manufacturing Practices.

Whatever it is that you choose to invest in in 2021 we are here to help. Please feel free to contact any one of the MPO team members.

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Brain Fog? Try Mind Mapping!

Doris Valade, The Malabar Group Inc.

D

o you feel as though your brain is in a bit of a fog at the moment? You’re not alone. As COVID-19 rages on, business leaders are trying to stay focused on managing their business. The uncertainty and anxiety can leave us unable to move forward. If you’ve never done any mind mapping, now might be the perfect time. From personal experience, l can tell you it will clear your mind and help determine next steps. You will gain clarity in your daily activities and a creativity boost.

Mind mapping also allows for team input, because even as business leaders, we don’t have to go it alone, particularly during a pandemic.

Mind mapping is more effective and a whole lot more fun than traditional note taking Your brain is your mind’s physical home. It translates the contents of your mind, your thoughts, beliefs, feelings, memories and even your imagination. What happens when you hear the word ‘dog’? Do you see the word D-O-G? Most likely, you get a mental picture of a dog, in colour and the dog is moving about. We don’t just process thoughts as letters, words, sentences or lists. Our thoughts include images, colours and shapes. Did you know that combining two skills — processing words and colours — involves two different parts of the brain?

This can improve your memory far more than note taking. So why take notes with pen and paper, in a traditional linear manner as thoughts present themselves? Mind mapping is easier, more effective and a whole lot more fun!

Mind maps encourage you to visualize and allow for the free flow of ideas The concept of mind maps was developed in the 1960s by Tony Buzan, an English author and educational consultant.

Commonly referred to as the ultimate thinking tool, it was actually inspired by techniques used

by Leonardo da Vinci and Albert Einstein. Mind maps encourage you to visualize your thoughts, allowing for the free flow of ideas using pictures, colours and keywords (i.e., a word or concept of high significance).

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(Photo by Gift Haveshaw on Unsplash)

Not only does this improve memory and recall, it gives your thoughts greater clarity. You can use a mind map to increase business productivity, optimize project management and improve collaboration and communication with teams or clients and that’s just for starters.

How to make a mind map The layout of a mind map (above) is similar to the physical layout of our brain, which has billions of neurons branching out, further extending into hundreds of dendrites, which connect with other neurons. There is no start or finish and no lineal order to a mind map. Each map is just one page. You can create one by hand or use a web-based software program (e.g., mindmapping. com or mindmeister.com).

Continued on page 32

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31

Continued from page 30 – BRAIN

FOG? TRY MIND MAPPING!

To create one by hand: 1. Start with a blank piece of paper and a few different coloured markers.

2. At the center of the paper, write/draw your key topic. It could also be a question or problem.

3. Draw lines out from the center topic and jot down keywords associated with the topic. There are no right or wrong ideas and the more words you have, the more creative you can be.

TIP! Draw images to represent keywords — simple doodles or sketches are fine; you don’t need to be an artist.

4. From each keyword, continue to extend your thoughts and associations using additional lines and keywords.

5. Once your ideas are spread around the page, organize and connect them for further clarity.

TIP! Look for words that are frequently repeated as they may be key topics. Make sure keywords support your central topic.

6. Now put your ideas into a sequence, as a plan of action, by adding numbers or placing them in clockwise order around the central topic.

7. Share your mind map with your team — their input can be part of a brainstorming session.

What are the benefits of mind mapping?

According to a 2019 study, “State of Mind Mapping Software,” conducted by Chuck Frey (Marketing Strategist and Mind Mapping Expert), mind mapping helps executives to be 20 to 30% more productive in their work and increases their creativity by 30%. 18% of respondents said that mind mapping saved them more than 7 hours a week. Another 13.5% stated that it saved them 5 to 7 hours per week.

(Here is the link for a full review of the 2019 study: https:// mindmappingsoftwareblog.com/2019-mind-mapping-softwaretrends-survey-report/ ) With all of the uncertainly surrounding us at the moment, mind mapping is a reliable tool to help manage information, increase productivity and provide clarity (business and personal) at a time when perhaps, we have never needed it more!

Recommended Reading: 1. Th e basics of mind mapping: https://simplemind.eu/how-tomind-map/basics/ 2. H ow to mind map effectively: https://www.youtube.com/ watch?v=xges9V4rLms References: Mind Map Mastery, Tony Buzan, Watkins Media Ltd., 2018

About Doris Valade Doris has been involved in the meat and poultry industry for over 35 years. She has sat on the boards of Food & Beverage Ontario, the Canadian Meat Council, and the Canadian Spice Association.

Doris has been included on the list of Profit magazine’s Top 100 Female Entrepreneurs from 1999 – 2005 and again in 2016.

Meat and Poultry Ontario recently awarded Doris the Lifetime Member Award for her outstanding contribution to the industry.

Doris is a business and leadership coach supporting business owners and entrepreneurs to challenge, define and lead. You can request a free (no obligation) 15-minute phone call and conversation with Doris by sending her an email request: doris@malabargroup.ca

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SAFETY FIRST

5 Best Practices for Bringing Visitors Safely Into Your Workplace Reprinted with permission from Workplace Safety & Prevention Services

W

hen the pandemic began, many workplaces that were not open to the public applied a simple solution to the issue of visitors: no visitors allowed. But as the pandemic persists, this strategy may no longer be sustainable.

For instance, an equipment breakdown or process change may require on-site technical support.

Develop or update your current visitor screening process, outlining the safety protocols to be followed by staff and visitors.

Limit visitor access to essential visitors only. Clearly identify roles and responsibilities of each workplace party. Establish a team of staff or a designated staff member responsible for triaging, approving and managing visitor access.

“With all the health and safety precautions we follow in our work and personal lives during this pandemic, it’s understandable to have a bit of hesitation before allowing visitors into our workplace,” says Priya Sookdeo, WSPS’ OHS Management Systems Lead. “By streamlining the COVID-19 protocols such as a visitor screening process, employers can safely allow essential visitors in their workplace.” Here are five things you should do.

Set parameters for which areas of the workplace may be accessible or off limits. Would visitors be allowed to navigate the workplace on their own? Would they be accompanied by staff?

Will there be a separate entrance for visitors?

1. Establish or update your existing visitor policy Identify who qualifies as an essential visitor. Typically, this would include people with skills required for the business to continue operating safely and efficiently, such as technical consultants, suppliers and service providers.

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Inform all employees of the policy, and provide clear instructions to anyone who would authorize, receive or interact with a visitor.

2. Establish a screening protocol As the pandemic progressed, many workplaces began screening employees for symptoms and risk factors of COVID-19. Effective September 26, employers in Ontario must proactively screen all employees and visitors using questions set out in a Ministry of Health screening tool http://www.health.gov.on.ca/en/pro/ programs/publichealth/coronavirus/docs/workplace_screening_ tool_guidance.pdf.

Add any questions that would satisfy your workplace’s record keeping and tracking requirements. For more on employee and visitor screening protocols, check out WSPS’ PostPandemic Business Playbook https://d1ow5xpphy0w2p. cloudfront.net/common/WSPS-Safe-Work-Playbook-LR-Final2. pdf?mtime=20200825134242&focal=none 3. Share key information beforehand Advise prospective visitors that their visits must be scheduled and that they will be required to complete your visitor screening prior to their arrival — in addition to any screening practices their own employer has in place. Send your screening instructions in advance. Keep a record of each visitor screening and their contact information (refer to step 5 for tips on this).

Inform visitors of on-site preventive measures and protocols, such as • physical distancing and use of masks • sanitizing practices for hands, tools and equipment brought into the workplace

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• limits on physical contact — no handshakes, no sharing of tools or devices without sanitizing Continued on page 36

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Continued from page 34 – 5

BEST PRACTICES FOR BRINGING VISITORS SAFELY INTO YOUR WORKPLACE

4. Minimize physical contact with visitors “Since the pandemic has taught us to minimize any close physical contact,” says Priya, “have visitors complete and submit an online screening form before they arrive.” If this is not possible or practical, consider a phone-in process. Be prepared to accommodate disabilities or language barriers.

To minimize contact on arrival, look at implementing a touchless check-in or sign-in process so that visitors don’t have to touch equipment or surfaces when entering your facility. For example, provide QR codes that allow access to specific areas of your building.

5. Retain visitor details for contact tracing Collect such information as the person’s name, phone number, and date and time of visit. Store the information and keep it confidential and secure. Share it if requested by a public health authority for reasons such as contact tracing.

Final Thoughts “Policies and procedures are living documents,” says Priya. “They should be continually reviewed and assessed for any gaps and or improvements. Update as needed and communicate the changes to employees.”

How WSPS can help We have created an extensive library of online COVID-19 resources. Among them • a template for developing a COVID-19 workplace safety plan https://www.ontario.ca/page/develop-your-covid-19workplace-safety-plan?_ga=2.196241836.102983247.15922259762004407970.1586446216, including employee and visitor screening. Start by watching a short video https://www. youtube.com/watch?v=wTIUKsMdTME on the same topic.

• sector-specific best practices and hazard controls for preventing the spread of COVID-19. Choose from more than 100 guidance documents https://covid19.wsps.ca/resources/ sector-specific-health-safety-guidance.

These and many other resources appear on WSPS’ COVID-19 Hub https://covid19.wsps.ca/. Explore the hub today. * COVID-19 Screening Tool for Workplaces (Businesses and Organizations) http://www.health.gov.on.ca/en/pro/programs/ publichealth/coronavirus/docs/workplace_screening_tool_ guidance.pdf Workplace Safety & Prevention Services 5110 Creekbank Road Mississauga, ON L4W 0A1 (877) 494-9777 customercare@wsps.ca wsps.ca

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Advertiser Index Abate Packers abatepackers.com

pg. 17, 28

Lumar Ideal Lumar.ca

pg. 9 pg. 5

AgSights agsights.com

pg. 26

Malabar Super Malabarsuperspice.com

AKR Consulting akrconsulting.com

pg. 10

Meat Depot, The themeatdepot.ca

pg. 32

Canada Beef canadabeef.ca

pg. 35

Mrakovic www.mrakovic.com

pg. 11

Canada Compound canadacompound.com

pg. 37

Multivac Canada Inc ca.multivac.com

pg. 33

Donnell Insurance donnellins.com

pg. 35

Pemberton & Associates pemcom.com

pg. 11

Duropac Duropac.com

pg. 27

Poly-Clip polyclip.com

Erb Transport Erbgroup.com

pg. 16

Reiser reiser.com

pg. 31

Farm Credit Canada fcc.ca

pg. 15

Rothsay Rothsay.ca

pg. 12

Feed Ontario feedontario.ca

pg. 14

Stock Canada stockcanada.ca

pg. 17

Food Safety Alliance thefsa.ca

pg. 34

VC999 Vc999.com

Handtmann handtmann.ca

pg. 39

Viscofan Viscofan.com

Klever Equipment goklever.com

pg. 13

pg. 7, 21

pg. 2, 40 pg. 29

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