2023 Winter BlockTALK - Labour Issue

Keeping Ontario’s Meat and Poultry Industry Informed

Winter 2023 • Vol. 29, Issue 4

Navigating Workforce Challenges Gerhard Metzger’s Journey in the Ontario Meat Industry

ALSO INSIDE:

14 Professionalizing the Canadian Meat Industry

24 Affiliate Profile: Ontario Pork

26 Associate Profile: Mentor Works

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Index BlockTalk - Winter 2023

Vol. 29, Issue 4

s

e culinary ompetition.

urger

rger

Burger

Burger

e Burger

urger

s meat.

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26

Mentor Works: Lending a Helping Hand With Government Grants

12

Simplifying Recruitment & Hiring Processes

Ontario’s Ultimate Burger: Unveiling the Champions Proudly sponsored by:

President’s Message .......................................................... 4 Welcome to the Association.............................................. 5 Transportation of product provided by Erb Transport.

Simplifying Recruitment and Hiring for Meat & Poultry Businesses.............................................. 10 Who... What… WHY and Where to OPPORTUNITY........ 14 Why Choose a Rollstock Thermoformer?...................... 17 Corporate Supporters...................................................... 19 2023 Awards Gala Highlights........................................... 20 Chris McNutt of Halenda’s Crowned Ontario’s Finest Butcher in the 10th Anniversary Competition.............. 22 Ontario Farming Community Rallies Around Man Battling ALS................................................. 23 Curried Pork Burgers........................................................ 25 Mentor Works Lending a Helping Hand with Government Grants................................................. 26 Navigating Workforce Challenges - Gerhard Metzger’s Journey in the Ontario Meat Industry............................ 28 Cost Saving Employee Group Benefit Alternatives....... 32 Does your workplace have hidden lifting and handling hazards?..................................................... 36 Ontario’s Ultimate Burger Competition......................... 40 Ensuring Food Safety and Quality................................... 42 Advertiser Index................................................................ 46 BlockTalk - Winter 2023

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A

s we approach the close of another impactful year in our dynamic industry, let’s reflect on the challenges and triumphs that defined our journey. With your unwavering support, we successfully established the Centre for Meat Innovation and Technology by Meat & Poultry Ontario. We’ve launched an innovative curriculum to address stakeholder needs—details are available on our website.

Despite our achievements, the pressing issue of labour remains, escalating within our workforce. I urge all industry stakeholders to prioritize nurturing and developing their teams, emphasizing the need for substantial investments in strong leadership. This is a time for collective effort.

In retrospect, the past year showcased our industry’s resilience and progress, marked by remarkable initiatives. Looking ahead, promising opportunities await us. I anticipate ongoing collaboration and shared successes in the years to come. Your dedication to our industry’s growth is appreciated.

Kevin Schinkel President Thank you for your continued support.

A

s winter approaches and seasons change, let’s align our business strategies with the evolving landscape. Now is the opportune moment to reflect on our strengths, weaknesses, and future focus areas.

Labor challenges persist in our sector, whether through training existing staff or recruiting new talent. Evaluate your workforce now to identify improvement areas. Our recent Meating Place event featured Leadership Coach Natalie Dumondon, emphasizing ‘Courageous Leadership.’ Leaders of tomorrow will embrace vulnerability and empathy, fostering progress positively. Explore more at https://www.linkedin.com/in/ nataliedumond/.

The Centre for Meat Innovation and Technology offers skill-enhancing courses like Knife Skills, Sausage Making, Food Safety, and a crucial course on the Power, Language, and Importance of Taste in Meat. Visit http://www.cmit.ca for the complete training and events list.

Our partnership with Food and Beverage Ontario’s CareersNow program continues, addressing workforce challenges. Together, we’re launching a campaign for sector interest through targeted media outreach. Feature your job listings on CareersNOW! at https://careersnow.ca/.

As winter unfolds, contemplate becoming a leader of tomorrow, empower your team through education, and recruit purposefully. This BlockTalk edition aims to inspire and provide valuable information for Franco Naccarato, your journey.

Executive Director

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 • Carlos Domingos (2023) • Richard Halenda (2021) • 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 - 1980 Gord’s Abattoir Inc. - 1982 L’Orignal Packing Ltd. - 1986 Walnut Hill Farm - 1986 MMIS / Mondo Inc. - 1986 VG Meats - 1987 Stemmler Meats - 1988 Darling International Canada Inc. - 1988 Schinkels’ Gourmet Meats - 1989 Springer’s Meats Inc. - 1989 Chicken Farmers of Ontario - 1989 Jetnet Norstar Corp. - 1989 Brenner Packers Ltd. - 1991 Norwich Packers Ltd. - 1991 Weston Abattoir Ltd. - 1991 Hay’s Custom Cutting - 1992 Hoffman’s Meats & European Deli - 1992

Newmarket Meat Packers Ltd. - 1992 Sprucedale Meats - 1992 Handtmann Canada Ltd. - 1992 Metzger Meat Products - 1993 Schinkel’s Legacy - 1993 Yes Group Inc. - 1993 Meat Packers - 1994 Malabar Ingredients - 1994 R Denninger’s Ltd. - 1995 Abate Packers Ltd. - 1996 Domingos Meat Packers Ltd. - 1996 Sargent Farms Ltd. - 1996 Townsend Butchers Inc. - 1996 Conestoga Meat Packers Ltd. - 1997 Pemberton & Associates Inc. - 1998

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • King Cole Duck (2021) • 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 • Pemberton & Associates Inc. (2023) • Farm Credit Canada (2022) • Viscofan (2021) • Multivac Canada Inc., Brampton (2020) • Reiser Canada, Burlington (2019)

• VC999, Saint-Germainde-Grantham (2018) • Handtmann Canada, Waterloo (2017) • Malabar Super Spice, Burlington (2016)

PAT JOHNSON AWARD 4

BlockTalk - Winter 2023

• Natasha Barlett, OMAFRA (2022)

• Kelly McAslan, OMAFRA www.meatpoultryon.ca (2022)

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.

SAF Drives Inc. Dan Sippel dsippel@safdrives.com (519) 662-6489 18 Neville St. New Hamburg, N3A4G7 www.safdrives.com

Simple Sku Culinary Corp.

Dustin Skeoch info@simplesku.ca (289) 259-4898 155 Legion Road North Toronto, ON M8YO1Y simplesku.ca

&

BOARD LISTING

PRESIDENT | Kevin Schinkel Schinkel’s Legacy, Chatham

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca OFFICE MANAGER Meghan Schmuck meghan@MeatPoultryON.ca MEMBERSHIP COORDINATOR Kaitlyn DeWeerd member@MeatPoultryON.ca MARKET DEVELOPMENT COORDINATOR Derek Boudreau derek@MeatPoultryON.ca DIRECTOR, CENTRE FOR MEAT INNOVATION & TECHNOLOGY Luis Garcia luis@MeatPoultryON.ca

PAST PRESIDENT | Carol Goriup Florence Meats SECRETARY/TREASURER Adam Hayward Nesbitt’s Meat Market, Lindsay VICE PRESIDENT | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Peter Baarda J&G Quality Meats, Burlington DIRECTOR | Doris Valade The Malabar Group Inc., Campbellville DIRECTOR | Jeff Miedema Townsend Butchers Inc., Simcoe DIRECTOR | Dale Schefter Schefter Poultry Processing Ltd., Gorrie DIRECTOR | Doug Alexander Leadbetter Foods Inc., Orillia DIRECTOR | Yaser Alqayem Parkhill Meats, Parkhill DIRECTOR | Christine BonneauO’Neill L’Orignal Packing, L’Orignal DIRECTOR | Shannon Desborough Finest Sausage & Meats, Kitchener

DIRECTOR | Rafal Rusiniak Handtmann Canada Limited, Waterloo

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.

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

ADVERTISING DEADLINES 2024 Spring January 12 Summer April 19 Fall July 19 Winter October 18

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

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

Sausage Seasonings Sausage Binder Units Functional Food Ingredients Custom Blending

BlockTalk - Winter 2023

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BlockTalk - Winter 2023

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Simplifying Recruitment and Hiring for Meat & Poultry Businesses

By Isabel Dopta, CareersNOW!

C

areersNOW! is a workforce development program for Ontario food and beverage processors that was launched in the Summer of 2021. Food and Beverage Ontario created the program with industry and stakeholder organizations, including the founding partner, Meat & Poultry Ontario. The project has received 100% funding from the provincial government’s Skills Development Fund each year and earlier this month, Food and Beverage Ontario together with MPO submitted a proposal for another three years of support.

Luis Garcia is directly involved in CareersNOW! working with MPO members to understand the free recruiting activities and Human Resources available to them. Accessing tools for employers has been simplified with an account creation process at www.careersnow.ca When a processor business creates an account they gain access to recruiting and HR advice via webinars and resource downloads.

More critically, businesses with immediate job openings can participate in two different recruiting activities: virtual job fairs and job postings.

Businesses are welcome to participate in CareersNOW! virtual job fairs that attract over 100 candidates per event. The CareersNOW! team sets up a virtual booth for participating companies and takes care of jobseeker recruitment through CareersNOW! networks and online advertising. Each job fair opens with a plenary presentation that provides an opportunity for employers to present their company, showcase employer information, and share links to a hiring page or specific positions. The sessions make it easy for hiring managers to multitask at their desk joining the job fair when a jobseeker enters their booth for a meeting.

Businesses are also encouraged to post jobs with CareersNOW! and benefit from the program’s province-wide marketing campaign. In October, a comprehensive jobseeker recruitment strategy was launched with digital advertising, programmatic displays, social media ads, and out of home advertising in public transit and on billboards. Jobseekers are prompted to create a free account at www.careersnow.ca and participate in employment activities and to find a job.

As an employer, you will want your jobs posted on the website for easy viewing by jobseekers. To post your job go to the CareersNOW! website and create a free account then follow the links to posting your job on the CareersNOW! job board, which is powered by Magnet. Magnet boasts more than 130,000 jobseekers in their system. Of that total, 45,000 have a preference for entry-level or junior jobs, 1,450 have a preference for skilled trades jobs, 8,100 have a preference for jobs in Manufacturing, Warehousing and Material Handling, and 12,700 have a preference for jobs in Catering, Cooking and Food Service.

CareersNOW! businesses can also post their job with project partner Careers in Food and receive the same marketing benefits.

It’s important to build the capacity of CareersNOW! by making as many jobs available as possible when jobseekers visit the site.

Currently, there are just over 165 positions viewable. It’s also important to have multiple employers involved in the virtual job fairs to provide candidates with ample opportunity to find a job in this industry.

For more information visit www.careersnow.ca or connect with Luis Garcia directly.

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BlockTalk - Winter 2023

www.meatpoultryon.ca

Thermoformers; Traysealers; Fillers

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Automatic Packaging Lines

SACCARDO provides packaging systems for large amount of production

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HENKOVAC fulfills the vacuum packing needs of small/medium size productions

CONTACT US: (905) 565 1500 VISIT US: www.dpecfoodsolutions.ca

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If something were to happen, that would not be the right time to find out you bought ground beef when you were sure you purchased a rib eye.

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We are committed to your livelihood, your association and the community we live in. Please give us a call.

(905) 319-2252 | (877) 338-2252 | peterd@donnellins.com Business, Home and Auto Insurance | Employee Benefits 12

BlockTalk - Winter 2023

We Care. www.meatpoultryon.ca

Your A-Z Recruitment Service

Need Workers?

WE PROVIDE • A Dedicated Training Centre Strategic Partners

Meat & Poultry Ontario

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• Capacity of Supplying 200 Workers/Year • 2-Year Guarantee • In-House Legal Team (LMIA & Work Permit)

• Worker Arrival Support (Flight & Housing)

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Who... What… WHY and Where to OPPORTUNITY

Professionalizing the Canadian Meat Industry

By Deanna Zenger, Food Processing Skills Canada

CANADIAN CERTIFIED INDUSTRIAL MEAT CUTTER (CCIMC) Level I OPPORTUNITY

Food Processing Skills Canada is offering Meat & Poultry Ontario Members the opportunity to provide your workforce with a no-cost Industry-based certification for 5 employees. ($5,000 value) WHO Are you a Butcher? Meat cutter? Meat clerk? Beef boner? Ham cutter? Industrial butcher? Industrial meat cutter? Meat trimmer? Slaughterer?

Industrial Meat Cutters have the knowledge and skills to safely operate equipment to process farm-raised animals into safe meat products and meet organizational, industry and regulatory standards. Industrial meat cutters work in fast-paced, labour intensive and automated environments, and continually adapt to changing quality and regulatory standards and workplace technologies. The scope of the Industrial Meat Cutter occupation includes the receiving of live animals through to the breakdown of the animal into primal, sub-primal and retail cuts and into food packaging.

Why Certify My Workforce?

The certification enables your workforce to better equip your organization with professional credentialing aimed at strengthening your business strategy positioning as well.

Value to your business.

Extending past your own organizations benefits – seeking to certify your workforce helps for better positioning within your market, and for your business consumers as well.

WHAT Do you or someone in your organization have a minimum of three months’ work experience in a meat processing organization?

Candidates must have a minimum of three months of experience working for a meat processing organization in a position where they would be using a conventional knife for cutting tasks in either the slaughter or meat cutting sides of production. They will have taken in-house training from their current employer and may have other food processing experience or have taken training in a food processing or meat cutting program.

Benefits to Your Customers/Consumers • Objective & independent third-party evaluation of your business’s professional competence • Commitment to both public & consumer safety protections • Accountability through ethical conduct standards & practices Continued on page 16

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www.meatpoultryon.ca

Best in Class Smoking Cooking Chilling Fermenting Drying Defrosting Clean room Automation Warehouse management systems Work safety Environmental protection

Travaglini

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McCormick Place | Chicago. IL Contact us: info@goklever.com |

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BlockTalk - Winter 2023 www.goklever.com

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Continued from page 14 – WHO... WHAT… WHY AND WHERE TO OPPORTUNITY

Employer Benefits • Increase staff retention • Provide upskilling opportunity validated by industry • Reduced risk of errors, accidents and/or legal liability • Provide physical proof & recognition for qualified workers • Curate a sense of pride and value within your organization • Increased audit compliance • Marketing opportunities Employee Benefits • Professional credentials, passport and certificate recognizing competencies • Increased recognition by peers and respect of colleagues in the profession • Improved opportunities for employability and advancement • Greater confidence in their professional competence • Increased professional trust from employers or the public • Increased autonomy in the workplace WHERE & HOW Food Processing Skills Canada (FPSC) is please to offer MPO Member organization 5 seats for the INDUSTRIAL MEAT CUTTER (CCIMC) Level I Certification program.

To challenge the CCIMC Level 1 exam, all candidates must demonstrate a minimum of Three (3) months of practical work experience. Candidates must have worked in a meat packaging organization in a position where they have used conventional knives. They may have work experience in the slaughter side and/ or the cutting side of a meat processing operation. CCIMC Level 1 is not available to those employed in the poultry industry.

Candidates may also come from a variety of educational backgrounds, including, for example: • On-the job training • Butcher/Meat Cutter apprenticeship programs • Butcher/Meat Cutter post-secondary training programs (e.g. 1 to 2 years certificate or diploma programs) This is a special offer for MPO Members recognizing our partnership and support for MPO. Please contact Tracy Biernacki Dusza directly at tbdusza@fpsc-ctac.com.

For further general information on the Certification, please visit: https://foodcert.ca/ certified-industrial-meat-cutter/

We heard from you that:

PROCESSORLINKS FOR ABATTOIRS

• You wanted to support your current processes but not replace them (“if it ain’t broke, don’t fix it”).

• There’s a lot of communication and coordination problems with farmers.

• Farmers often show up on processing day with: • Different size or amount of animals than expected.

• A lack of paperwork.

• A lack of preparation.

• Mismatched expectations between cut styles offered.

• Trust is key to conducting business.

We have been learning from abattoirs how we can better support the processing of your animals.

For abattoirs we will be updating ProcessorLinks with the following improvements:

To get started, just use your phone to visit this QR code and fill in the form. We will reach out from there.

Or visit the ProcessorLinks homepage directly with the url below. processorlinks.ca 16

BlockTalk - Winter 2023

• Access industry news and information pertaining to abattoirs.

• Customizable profile to promote your services.

• Allowing you to dictate your availability for processing on particular days.

• Promote & share last minute availability on your profile.

• Receive booking requests from Farmers online.

• Ability to accept, modify or reject any booking requests received.

• Automatically remind farmers of upcoming dates, schedules and expectations.

• Ability to share images of cut sheets and packaging style to avoid missed expectations with farmers.

www.meatpoultryon.ca

Why Choose a Rollstock Thermoformer?

R

ollstock Thermoformers are widely used globally by the production and packaging industry to make quality packaging. Using them produces one of the most flexible forms of packaging available in the market today. There are several factors that you should consider when choosing Rollstock Thermoforming machines. Here are just a few:

the machine is highly efficient, meaning that it can produce a large number of packages at a low cost per unit. Being fully automated, It also saves money on additional labor to handpacakage or move the product between stations. Additionally, the machine requires minimal maintenance, meaning that businesses do not need to spend a lot of money on upkeep.

Efficiency: A Rollstock Thermoformer is a highly efficient machine. It is capable of producing a large number of packages in a short amount of time. This is because it uses a roll of plastic film to create the packages, which is then heated and formed into the desired shape. This process is much faster than other packaging methods, such as hand wrapping or using pre-made bags.

Additionally, the machine is fully automated, meaning that it requires minimal human input. This not only saves on labor costs, but also reduces the risk of human error.

Safety: A Rollstock Thermoformer is a safe machine. It is designed with safety in mind, meaning that it has various safety features to prevent accidents from occurring. For example, the machine has sensors that detect when someone is too close to the moving parts of the machine, and it will automatically shut off to prevent any injuries from occurring. The machine is made from highquality materials. This durable machine can withstand heavy, continued use without wearingout, or losing focus, which are top reasons for accidents in hand packaging.

Versitility: A Rollstock Thermoformer is a versatile machine. It can be used to package a wide range of products, including food, medical supplies, and industrial goods. This is because the machine can create packages in various shapes and sizes, depending on the needs of the product. This flexibility is particularly useful for businesses that need to package different sizes and shapes of products on a regular basis.

Reduced Waste: A Rollstock Thermoformer uses minimal energy and produces minimal waste. This is because it uses a roll of plastic film to create the packages and only uses what it needs.

Cost-Effective: A Rollstock Thermoformer is a cost-effective machine. Although it may seem like a significant investment upfront, it can actually save businesses a lot of money in the long run. This is because

As you can clearly see, a Rollstock Thermoformer is a highly efficient, versatile, cost-effective, and safe, machine. If you are in the market for a new packaging machine, you should definitely consider investing in a Rollstock Thermoformer. Not only will it help you save time and money, but it will also help you package your products in a safe and sustainable way.

When you are ready to make the switch Give VC999 Packaging systems a call!

1-800-728-2999.

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www.meatpoultryon.ca

Thank you to our 2023/2024

CORPORATE SUPPORTERS DIAMOND

PLATINUM

GOLD

SILVER

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2023

AWARDS GALA HIGHLIGHTS On October 21, Meat & Poultry Ontario (MPO) held our 2023 Red Carpet Awards Gala the JW Marriott in Muskoka.

This event recognizes processors that produce award-winning, artisanal meats for Ontarians, and honours the families of people that make up the association and their commitment to our industry. The night concluded with the crowning of Ontario’s Ultimate Burger and Ontario’s Finest Butcher.

MPO honoured Earlidale Inc., Kent Heritage Farms, Mentor Works Ltd., Pusateri's Pantry Garden, Reiser Canada Company and Sanagan's Meat Locker, as they received their 10-year membership plaques. Pemberton & Associates Inc. was presented with their 25-year membership recognition.

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 Pemberton & Associates Inc. was honored with this distinction.

Since its inception in 1995, MPO has awarded the Lifetime Member Award to 14 individuals who have made outstanding contributions to the industry. This year, Carlos Domingos of Domingos Meat Packers joined the esteemed group of Lifetime Members.

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2023 Lifetime Award Recipient Carlos Domingos & his-Wife BlockTalk WinterVania, 2023 of Domingos Meat Packers

MPO President Kevin Schinkel presenting Leandro Do Vale of Pemberton & Associates Inc. withwww.meatpoultryon.ca their 25 year Membership Plaque.

February 1, 2024

THE ART AND SCIENCE OF MEAT AND POULTRY TASTING ~

A COMPREHENSIVE COURSE THAT EXPLORES THEORY TO PALATE Designed for culinary experts, food & wine enthusiasts, butchers, meat industry professionals, hospitality leaders and more.

After completing this course you will be able to: Understand personal taste buds & profiles Use a unique language for describing meat texture and flavour Understand the various basic cuts and their unique taste profiles Describe how cooking styles affect overall taste characteristics Upgrade your sales tactics to connect and sell to consumers Explain the basics of pairing beef, pork and chicken with wine About the Instructor

Angela Aiello, is an award-winning taste expert with over 20 years experience in the wine , hospitality and culinary industry.

Course Details: Thursday, February 1st, 2024 10am-5pm Woodward Meats, Oakville Early bird $495 (After Jan. 8th $595) REGISTER @

CMIT.ca/courses

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Chris McNutt

of Halenda’s Crowned Ontario’s Finest Butcher in the 10th Anniversary Competition

O

ntario’s Finest Butcher Competition, a decade-long celebration of the craft of butchery and the outstanding skills of Ontario’s artisans, has reached a remarkable milestone as it proudly marks its 10th anniversary.

This year’s competition was nothing short of extraordinary, featuring top butchers from across Ontario who displayed their exceptional talents and creativity. Among the competitors, Chris McNutt of Halenda’s Fine Foods emerged victorious, earning the prestigious title of Ontario’s Finest Butcher.

Richard Halenda, the CEO of Halenda’s Fine Foods, shares his thoughts on Chris’s victory:

McNutt, hailing from Oshawa Ontario, is a seasoned Meat Manager at Halenda’s, boasting 15 years of butchery experience. He kick-started his career by completing a Retail Meat Cutting apprenticeship program and has since become a distinguished veteran of the Ontario’s Finest Butcher Competition.

Franco Naccarato, the Executive Director for Meat & Poultry Ontario (MPO), expressed his enthusiasm for the competition’s 10th anniversary, stating,

“We at Halenda’s Fine Foods are all extremely proud of Chris on his recent win of becoming Ontario’s Finest Butcher. He is a mentor for the company in the hard work and determination he puts into our trade every day.”

The competition was fierce, where three talented finalists, which included Dave Vandervelde of VG Meats and Dylan Meidema of Townsend Butchers, were challenged to transform 3 surprise proteins—boneless chuck roll, leg of lamb, and a whole rabbit—into a dazzling Harvest Season display within 45 minutes. It was Chris McNutt’s seasoned skills, combined with his unwavering dedication, and creative expertise that set him apart, securing his position as this year’s champion.

“Over the past decade, Ontario’s Finest Butcher Competition has become a symbol of excellence in the industry. It has been a privilege to witness the dedication and talent of our local butchers over the years.

Congratulations Chris for taking home the win.”

In addition to donning the official champion’s jacket, McNutt took home a prize package valued at over $3000 including a Minimax Big Green Egg™ Ultimate Kit, eno La Plancha Grill, a Chilly Moose Chilly Ice Box cooler and a $250 cash prize from YesGroup.

In case you missed it, this year’s competition footage can be watched on our YouTube Channel @OntMeatPoultry.

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Ontario Farming Community Rallies Around Man Battling ALS

eading up to Christmas and the season of giving, we’re reminded of the strength and compassion of our Ontario farming community. For eight years, Sebringville resident Neil McPhee has been living with ALS (Amyotrophic Lateral Sclerosis) better known as the debilitating Lou Gehrig’s disease. “Even though I’m in a chair, I try to stay active and engaged.”

His condition was supposed to have claimed his life more than 3 years ago, but Neil continues to fight on. Over the last year Neil says he has spent much of his time travelling across rural Ontario in his new wheelchair. “We decided to see if they could take me on a tour of different farms and businesses.” “We’ve taken him to a variety of different farms,” said retired pork farmer Murry Schlotzhauer.

Schlotzhauer, a volunteer with the Rotary Hospice Stratford-Perth Visitation Program, has organized many of the over 25 trips. “It’s always been rewarding to visit your clients.”

Along with local egg farmer Gary West the volunteer group has provided Neil with a unique opportunity to visit businesses and farms to see where much of our food comes from and meet the people making it. According to Neil the tours and visits give him something to look forward to. “For the guys to come and talk to me as we are now, it’s a demonstration of goodness that helps get me up out of bed each day.” “In general farmers have always been great at stepping up to the situation,” said Scholzhauer.

That statement rang true in a big way, when a story on Neil’s zest for life and his need for a new wheelchair was published in a local paper.

“We used to get the Ontario Farmer and there was Neil’s story,” said Middlesex County pork producer Mike Kerrigan. “I wasn’t even halfway through it, and I knew this was calling us to do something.”

In rural Ontario fashion, the agricultural community stepped up, including a $4000 donation from Kerrigan. “As my mom would say if you don’t give until it hurts then you

are not giving,” said Kerrigan.

“We weren’t the only ones there was a lot of people that made donations, we came in at the end and we helped top it up to make it work.”

An act of kindness that certainly touched Neil’s heart in a monumental way. “For us to discover that this giving, loving community could embrace me, I wasn’t expecting it.”

His new wheelchair cost $35,000, fundraised thanks to people like Mike Kerrigan and others from Stratford-Perth and surrounding farming communities. “We’re not the recipients of money as such we are being witness to the witness of goodness that exists still,” said Neil. Despite a daily battle with ALS, Neil says he has a lot to be grateful for. He also has a message about supporting local farmers, as it was rural communities who showed him remarkable generosity. “Without supporting local, the community goes away and if we don’t have the community what do we have, it’s so very important to shop locally, buy local - be local.

Ontario Pork News (OP News) is an online news channel created by Ontario Pork where they share human-interest stories like Neil’s from the local pork industry and beyond.

If you are interested in getting more stories like this, search ‘Ontario Pork News’ on YouTube. Don’t forget to subscribe!

The Whole Hog is a 200-page recipe book containing recipes and stories from the people throughout our supply chain. Enjoy family recipes from farmers, veterinarians, and nutritionists to processors, transporters, retailers, and consumers. Through our shared love of local food, it is a celebration of the Ontario pork industry and the people along the way who get great food to our plate. The best part is a portion of the proceeds from sales of The Whole Hog will be donated to Feed Ontario’s network of food banks.

Retailers that are interested in carrying The Whole Hog recipe book in their stores this holiday season, can contact communications@ontariopork.on.ca for wholesale pricing.

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GTA Strategies is your premier Government Relations and Strategic Planning services firm.

Helping organizations in the Meat & Poultry Industry with all aspects of strategic services, including: •

Securing government grants and financing

•

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GTA Strategies worked with us to define a winning strategy that helped break down interprovincial trade barriers for the meat and poultry industry.

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info@gtastrategies.com GTA Strategies helped us secure over $500,000 in funds to help modernize our plants

(416) 499-4588

Betty Dikeos VP Marketing D&D Poultry

No matter how you slice it, Pemberton is your one source for all your food processing needs.

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Pemberton & Associates Inc TECHNOLOGY FOR THE FOOD INDUSTRY 24

BlockTalk - Winter 2023

www.pemcom.com 1-800-668-6111 www.meatpoultryon.ca

Curried Pork Burgers These flavour packed burgers will definitely excite the taste buds.

Curried Pork Burgers Preparation Time: 20 minutes • Grilling

Time: About 14 minutes

INSTRUCTIONS

(75 mL) onion, coriander, In large bowl, combine pork, egg, 1/3 cup ers. curry paste and salt. Shape into 6 burg ium-high heat. Grill, covered, Place burgers on greased grill, over med eter inserted sideways into 5 to 6 minutes per side or until thermom C). centre of each burger reads 160°F (71° onions, red pepper and Meanwhile, in medium bowl, toss together turning occasionally, until oil. Place in grilling basket; grill, covered, tender, about 5 minutes. n with red peppers, Toast naan breads on grill. Top each naa e chutney, onion and chutney and burger. Top burger with mor coriander leaves.

Makes 6 servings.

INGREDIENTS

Pork • 1-1/2 lb (750 g) lean ground Ontario • 1 Ontario Egg, lightly beaten n Onion • 1/3 cup (75 mL) minced Ontario Gree Coriander Leaves • 1/4 cup (50 mL) chopped fresh Ontario • 2 tbsp (25 mL) Indian curry paste • 1/2 tsp (2 mL) salt • 6 Ontario Green Onions et Red Pepper, • 1 large Ontario Greenhouse or Field Swe sliced into strips • 1 tbsp (15 mL) vegetable oil • 6 naan breads • 3/4 cup (175 mL) peach chutney er Leaves • 3/4 cup (175 mL) fresh Ontario Coriand

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ASSOCIATE MEMBER PROFILE

Mentor Works Lending a Helping Hand with Government Grants

By Karen Sample and Janet Morley

M

entor Works, a Ryan company, helps Canadian businesses find and apply for various government funding programs, such as wage subsidies, training grants, R&D tax credits, exporting grants, and more.

Accessing funding to grow a business is quite often a challenge for companies. Government grant programs abound, however figuring out the best program for your company’s needs and wading through the required application process can be time consuming, confusing and a bit like a game of pin the tail on the donkey.

Enter Mentor Works 360-funding experience, which finds funding opportunities for every stage of an eligible project.

Mentor Works team of government funding consultants will

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streamline the government funding application process to ensure your company has the highest possibility of securing available funds.

Matthew Mongeon, the Senior Marketing Specialist has been with Mentor Works, a Ryan Company for four years. He provided insights into how the company works and the many government funding opportunities available to Meat & Poultry Ontario members. It is impossible for many companies to keep track of them all!

Mentor Works, a Ryan company is the largest government funding agency in Canada. Originally started in 2008, Mentor Works grew year over year as more companies realized they needed help tapping into available government funding and

www.meatpoultryon.ca

navigating the red tape that too often accompanies those programs. Two years ago, Mentor Works was acquired by Ryan ULC. Globally, Ryan ULC employs approximately 6,000 people.

Under the Mentor Works brand, the Canadian practice has approximately 35 employees.

Mongeon explains that his role is to identify various funding options for clients and put together a strategy to implement those various programs. Once the background work is completed, he then passes the information on to colleagues who actually write those applications on the client’s behalf. “There are 300 to 350 or more programs, which is very overwhelming. A lot of them may not be applicable to every company. By working through us, we help identify the ones that are applicable; the ones that are a good fit based on their growth strategies and their plans,” says Mongeon.

Their vast experience and in-depth knowledge about the available programs combined with the ability to zero in on those that are the right fit for each company yields a success rate of over 86 per cent for Mentor Works clients. That alone is a great draw for companies looking for government financing, but the benefits to the company’s clients extend beyond success rates.

Mentor Works, a Ryan company has calculated a 95 per cent time savings for their clients over companies who work on applications on their own, says Mongeon. “The funding landscape is constantly changing, we stay on top of that. We let you manage your company while we take care of the changes to government funding. We identify those on your behalf and then bring to your attention those we think are a fit.” This not only applies to new clients, but to existing clients. Mongeon says Mentor Works has become a secret weapon for many of our long-term clients, as we notify our clients when a new funding program intake is about to open that their business is eligible to receive funding through.

The process to get Mentor Works doing the heavy lifting of pairing a company with the best government funding programs with the highest possibility of success is straightforward and relatively simple. Mongeon says, “Our goal is to make it as seamless and hands off as possible for our clients. We sit down with interview-type questions, take notes and then draft it into a story for each client.” Once the client has reviewed and approved their story Mentor Works finds the best matches and writes the applications. All told, the process requires only a couple of hours of the client’s time.

We asked Mongeon about the size of company that Mentor Works usually works with. “Our focus is on SMEs with anywhere between one to 1,000 employees.” He does point out that not all programs are available to all sizes of business. For instance, a lot of employee funding and training programs are available to companies with 15 or more employees. But, says Mongeon, “We don’t ignore or turn down the small guys. We can assist them with opportunities as well. There are many opportunities for them such as tax credits through SR&ED for innovative projects.”

Along with the niche opportunities available to MPO member businesses, Mongeon says the industry holds a unique position

that allows companies to tap into many more programs than they realize they could use. From advanced manufacturing to technology, innovation, labour and training funding programs – there are many possibilities that can be accessed by companies falling under the food and beverage umbrella. The best advice from Mongeon to people looking for more information on available government funding programs is, “Reach out to us directly by calling 1-888-599-3111. Our success rates, our experience running these applications with a high likelihood of being approved mean success and time reduction for our clients.”

Why Meat & Poultry Ontario?

Mongeon says, “There are many opportunities out there and we try to spread the word to as many people as possible. The biggest value-add is the opportunity to make these programs known to MPO members. We can give the opportunity for clients to learn these programs and if they do need support, we’re happy to help with that.”

To date, Mentor Works has received over a billion dollars through government funding programs for their clients. Speak with a member of their team at mentorworks.ca/contact or by calling 1-888-599-3111.

Mentor Works 28 Bett Court Unit B Guelph, ON N1C 0A5 Canada 226-808-0082 www.mentorworks.ca

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BlockTalk - Winter 2023

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BUSINESS MEMBER PROFILE

Navigating Workforce Challenges Gerhard Metzger’s Journey in the Ontario Meat Industry

By Karen Sample and Janet Morley

E

ntrepreneurial success stories often hinge on more than just business expertise; they are deeply rooted in the ability to navigate labour challenges and foster strong community relationships. Gerhard Metzger’s story reflects a 30-plus-year journey from a modest family-run operation in Germany to a thriving business in Canada.

Innovation at Metzger Meat Products involves more than creating new products and upgrading and expanding facilities and processes. It is also about finding creative solutions to one of the greatest challenges of businesses today – hiring, retention and training of qualified labour.

Gerhard Metzger, wife Heike, son- Jason Metzger and daughter Stephanie Metzger-Johns

Over the years, Metzger Meat Products has evolved from a modest operation into a robust business. Starting in a small 1900-square-foot facility, the company has expanded to include modernized equipment, a larger workforce, and diversified product offerings.

This growth reflects Metzger’s commitment to innovation, quality, and adapting to market needs. The expansion of their facilities, including a new section for processing ready-to-eat products, marks a significant milestone in their journey, further cementing their position in the Ontario meat industry.

Labour: The Heartbeat of Growth Labour is the very pulse that drives growth and sustains businesses. Metzger began his Canadian enterprise as the solitary linchpin of his operations, performing multiple roles to keep the business running. As his venture flourished, he transitioned from a one-man operation to a staff of 30. The hands-on expertise required in meat processing cannot be undervalued, and Metzger’s investment in labour is reflective of his understanding of its importance. His employees are more than just workers; they are the artisans and engineers of the company’s success.

Confronting the meat industry’s persistent labour shortages, he has embraced a global approach to staffing, turning a challenge into an opportunity for innovation. By recruiting internationally, he has cultivated a diverse and skilled workforce, reflecting a strategic pivot that has been a game-changer.

The biggest challenge he faces is the processing time for immigration, as it varies depending on the country the 28

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workers come from, making it difficult to anticipate and plan accordingly. While some Labour Market Impact Assessments (LMIA) were approved very quickly, others took as long as a year. “It’s a balancing act, dealing with the unpredictability of processing times for foreign workers,” Metzger said. “But we adapt and find ways to keep our momentum going.” Although these variances in processing times by Immigration Canada have introduced an element of unpredictability, Metzger’s adaptability has ensured that these hurdles have not impeded his business’s momentum.

Housing as a Strategic Investment Metzger’s innovative approach to labour recruitment also addresses a broader challenge within rural Ontario - housing.

In rural Ontario, where rental markets can be tight, Metzger’s strategic investment in employee housing is a visionary solution to a pressing problem. Recognizing that a stable and contented workforce is foundational to business success, he has taken a hands-on approach to ensuring his employees have a place to call home. By converting a commercial building into living quarters, Metzger will not only provide his employees with immediate accommodation, but he has also invested in the long-term stability of his workforce. This move is strategic, serving as both a retention tool and a recruitment incentive. “Providing our employees with stable housing is more than just a necessity; it’s a part of ensuring their well-being and the success of our business,” emphasized Metzger. www.meatpoultryon.ca

His investment in housing goes beyond mere convenience; it’s an indication of his commitment to his employees’ well-being.

This approach has fostered a strong sense of loyalty among his staff, creating a community within the workforce that extends into their living spaces. Housing, in Metzger’s business model, is more than a roof over one’s head—it’s an integral part of the support system that upholds his company’s productivity and morale.

Metzger values his membership in Meat & Poultry Ontario for the community and support it provides. “Being part of MPO is not just about the resources and information,” he explains.

“It’s about being part of a group that understands and shares your challenges and aspirations. It’s a platform for collective growth and a voice for our industry.” This membership aligns with Metzger’s philosophy of collaboration and continuous improvement within the meat sector.

Employee Retention and Community Metzger’s successful approach to employee retention is holistic.

Embracing the philosophy that employees stay where they feel valued and seen has resulted in impressive longevity among his staff, with some members remaining for over two decades.

Metzger’s journey is a compelling narrative of the labour challenges and triumphs within the Ontario meat industry.

From overcoming initial hurdles to adapting to a changing labor market, his story is one of ingenuity, commitment, and unwavering dedication to quality and community. As his business prepares to usher in a new era of expansion and innovation, it is clear that Metzger has drawn a blueprint for continued success in an industry where labour is as crucial as the product itself.

The sense of community he has nurtured extends into the local area, with his business practices and ethos contributing to a broader network of support and cooperation. For instance, most local landlords are receptive to housing foreign workers, recognizing them as good people who take care of their properties. His employees are not just retained through financial incentives; they are retained through the creation of a workplace that values respect, mutual support, and a shared purpose.

Metzger Meats does not exist in isolation but is a vibrant part of the local economy and culture. Employee retention, therefore, becomes a reflection of the company’s integration into the fabric of the local community, ensuring that both business and community grow in tandem.

Gerhard Metzger 180 Brock Avenue Box 514 Hensall, ON N0M 1X0 Canada 519- 262-3130 www.metzgermeats.com

Training and Development Metzger’s approach to training and development is a blend of in-house training and external education, which reflects an investment in the long-term skill advancement of his team. He understands that a well-trained workforce is the bedrock of quality and efficiency.

To augment on-the-job learning, Metzger has established a resource library of meat production and science literature to ensure knowledge acquisition is an available and ongoing process. The seasoned artisans within his team further nurture trainees, creating a culture of mentorship and continuous improvement.

Such an environment not only elevates the standard of products but also instills a sense of pride and craftsmanship among the workforce. It is a strategic element that not only addresses the immediate skills gap but also prepares the business for future technological and procedural advancements. Through training and development, he is not just equipping his team for today’s challenges but also empowering them to innovate and excel in the evolving landscape of the meat industry.

The Future: Succession and Legacy As he looks to the future of his company, Metzger has already begun crafting a succession plan, with his children, Jason and Stephanie, at the forefront, ensuring the continuance of the business’s values and ties to the community.

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BlockTalk - Spring 2023

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Cost Saving Employee Group Benefit Alternatives By: Bonny Koabel, AKR Consulting

I

n today’s competitive business environment where all additional costs are scrutinized reduced in order to remain profitable Employee Group Benefits coverage usually ends up being reduced or is never made available to employees.

Group Benefits are traditionally medical and dental benefits given to Employees, where the Employer pays all of a part of the monthly insurance premium and the Employee may contribute part payment to the monthly Group Benefits insurance premiums, which is known as a co-pay policy.

Annual Group Benefits usually increase on a year to year basis as Group Benefits use increases. As a result most companies are forced to reduce Employee Group Benefit coverage, have Employees pay part of the coverage or get rid of the Group Benefit coverage completely.

alternatives to traditional Group Benefits that can save your company thousands of dollars on an annual basis: Government Paid Drugs - The Ontario Drug Benefit Program ( ODBP ) Most companies are completely unaware that the Government provides drug prescription coverage to anyone in the Province on Ontario who does not have Group Benefit Coverage or does not have 100% Prescription coverage. The program is called “The Ontario Drug Benefit Program” (ODBP) and information on the program and application forms can be found on line at: http://www.health.gov.on.ca/en/public/programs/drugs/ programs/odb/opdp_trillium.aspx It is important to note there is a deductible based on your annual family income.

If you are looking to reduce Group Benefit costs, or thinking or getting Group Benefits for your employees here are some Continued on page 34

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BlockTalk - Winter 2023

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Continued from page 32 – COST SAVING EMPLOYEE GROUP BENEFIT ALTERNATIVES

How to Use The Ontario Drug Benefit Program The ODBP can be used strategically in several areas: (1) E mployers without Group Benefit Coverage - If you are an Employer that does not provide Group Benefit Coverage, you can let your Employees know that the Government provides prescription coverage and provide your Employee with the link or application.

(2) E mployees with Partial Group Benefit Coverage - If your company has a Group Benefit Program where the Employee pays for a portion of the Group Benefit coverage, the Employee can apply to the ODBP. Once the Employee’s prescription bills exceed their yearly deductible they will receive reimburse through the ODBP. (3) Employees with Full Drug Benefit Coverage - If your company provides 100% coverage of prescription drugs under your Group Benefit Plan and you have an Employee using a high dollar amount of prescription drugs the Ontario Drug Benefit Program can be strategically used to keep you Group Benefit premium rates from soaring in the next year due to high Group Benefit use. In this scenario, the Employee should register through the ODBP, and for prescription purchases above the Employee’s Ontario Drug Benefit deductible, these bills should be submitted to the ODBP.

Government Paid Drugs for Employees under 25 If your company does not offer Group Benefits you can inform staff members under the age of 25 years old that if they have a valid health card they are entitled to prescription drug coverage under OHIP+. There are no applications to fill out, the Employee simply needs to let the Pharmacist know that they do not have Group Benefits coverage and the fees will be paid by the Province of Ontario.

Adminstration Services Only (ASO) Group Benefit Coverage An alternative to traditional premium based Group Benefit is Administrative Services Only (SO) Group Benefits. An ASO system works as follow, you only pay for want the company uses plus an administrative fee to the ASO provider of usually 10%. If an Employee does not use the Group Benefits coverage over the course of the year, it will cost the company $0, only if the Employee uses the Group Benefit Coverage will Employee be charged the cost of the Prescription Drugs or Dental fees plus 10%.

In addition to minimize your exposure to any Employee that uses a high dollar amount of Prescription Drugs during the year, “Stop Loss” insurance is purchased. A Stop Loss Policy limits the amount of Group Benefits exposure you must pay for any one Employee. For example your company has a $2,000 Stop Loss Policy. For each dollar an Employee uses for Group Benefits over $2,000 will be paid by the Stop Loss Policy. Therefore, if an Employee used $16,000 worth of Prescription Drugs over the year, your company would pay $2,000 + the 10% ASO fee, and the Stop Loss Policy would cover the additional $14,000.

In order to determine if ASO Group Benefit Coverage will benefit your company an analysis is done of Group Benefit use over the last 2 years. Remember it does not cost you anything to speak with your Group Benefits provider and ask for an ASO quote, it could save your company thousands of dollars annually and on average 30% savings annually over a traditional Group Benefits package.

Call us and find out how you can start saving money

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

AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 1Y5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com

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SAFETY FIRST

Does your workplace have hidden lifting and handling hazards?

Download this free checklist.

By Workplace Safety & Prevention Services

T

ake action towards mitigating the risk of material “Tackling these injuries can be difficult for workplaces because handling injuries in your workplace with a new download. material handling encompasses such a wide range of activities Business in Motion: Managing Material Handling and potential hazards,” says Kathy. “It’s easy to miss things.” This Hazards uses a checklist format to help you easily pinpoint and new checklist offers workplaces an easy-to-follow, step-by-step manage material handling risks in your operations. approach to managing material handling hazards.

High Number of Injuries and Fatalities WSIB stats show that a high percentage of traumatic fatalities and injuries are linked to material handling activities. These include struck by and crushed by injuries and fatalities, lower back injuries, sprains and strains, contusions, and more.

Reducing these injuries is a priority for the Ministry of Labour, Immigration, Training and Skills Development (MLITSD), which has a proactive inspection campaign underway until March 31, 2024. “Workplaces need to make it their priority too,” says WSPS Consultant Kathy Wrzos.

“The checklist lets you stop and reflect on how and where material handling is carried out in your workplace so you can identify and control associated hazards more effectively.” Kathy provides more details about the checklist below.

How the Checklist Works “Material handling is an intrinsic part of most business operations – including industries such as manufacturing, warehouse and distribution, retail, and farming,” says Kathy.

It covers all aspects of the movement of materials through the workplace, including, but not limited to, loading and unloading, Continued on page 38

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Continued from page 36 – DOES YOUR WORKPLACE HAVE HIDDEN LIFTING AND HANDLING HAZARDS?

moving items by hand, using a conveyor, pushing items with a cart, using a lift truck or walkie, and storing items on a racking system or shelving.

“Any time you move materials, there is a potential risk to the worker,” says Kathy. To identify those risks, you need to have a good understanding of each element of your material handling program.

In a series of steps, WSPS’ material handling tool helps you identify and document: • what tasks are involved in material handling in your workplace • where in the workplace the tasks are being carried out • why the task is hazardous • what controls you can put in place to reduce risks For the meat and poultry sector, you’ll want to review common hazards and risks associated with various job task in the industry such as: • loading and unloading trailers and delivery vehicles • lifting and carrying heavy or awkward shaped boxes of meat • twisting, turning and reaching motions associated with handling of meat products • placing products on shelves or racks

“With this information, you can then create an action plan,” says Kathy.

Each step includes practical examples to eliminate guesswork and ease you through the process. For example, an effective control might be to reduce the weight and size of materials being moved to prevent awkward postures and promote safe lifting practices.

A fillable checklist gives additional detail about the tasks that may be involved in material handling and allows you to document your findings for each of the steps.

The action plan you create from the checklist should outline how and when controls will be implemented and monitored. “You need to make sure the change has actually taken hold.”

Download your free copy of the Business in Motion: Managing Material Handling Hazards.

This article was prepared by Workplace Safety and Prevention Services (WSPS). For more information visit Food Manufacturing & Root Cause Analysis | WSPS

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BlockTalk - Winter 2023

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TECH TALK

Ensuring Food Safety and Quality Traceability Requirements in the Ontario Meat Industry

By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario

T

raceability is a fundamental component of food safety. In the event of a foodborne illness outbreak or contamination, the ability to trace products back to their source allows for swift identification and removal of affected products from the market. This protects consumers and minimizes the impact on public health.

• “Process Traceability”, that corresponds with knowing the detailed composition of every prepared product, • “Forward Traceability” that focuses in knowing who are the clients you delivered each product lot from your company.

The traceability requirements for meat plants are outlined in the Safe Food for Canadians Regulations (SFCR) and are enforced by the Canadian Food Inspection Agency (CFIA).

These requirements apply to a wide range of businesses within the meat industry, including slaughterhouses, processing facilities, and retail establishments, whether they are federally, provincially or municipally inspected.

Backward Traceability - Receiving The receiving process is the starting point of traceability in the meat industry. It is where every item that enters a facility is documented and recorded. For traceability purposes, businesses must record specific information about each item received, including: • The date and time the food was received.

• The common name of the food.

• The name and address of the person who manufactured, prepared, produced, stored, packaged, or labelled the food.

Food Traceability is divided into 3 blocks: • “Backward Traceability” that corresponds with knowing the source for every product or component.

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Altogether these make up end-to-end traceability.

Continued on page 44

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Continued from page 42 – E NSURING FOOD SAFETY AND QUALITY

• The lot code or another unique identifier to trace the food.

• The quantity received.

• Date and time the food was manufactured • The name, quantity and lot code of the finished meat product

Process Traceability - Production Meat processing is unique in comparison with other manufacturing sectors as it is a disassembly process. That is, rather than assembling inputs into a final product as is done in most manufacturing processes, an animal entering a processing plant is broken down into many parts or cuts and these parts are then re-assembled with the same or similar cuts from other animals and then typically placed in a box for shipment. Take for example a hog carcass - we are taking one raw material input, the carcass, and breaking it down to a potential of 29 individual primal cuts that can then be further processed down into retail cuts. Throughout the process there is the opportunity for the addition of other inputs such as seasonings, breadings, casings, water, vegetables, cheeses, other meat proteins, etc., all of which need to be included in a plant’s traceability system as they pose their own food safety risks. There are many challenges of data management throughout the process due to this complexity.

Forward Traceability – Distribution Accurate and complete distribution records are essential. In the event of a recall, it is crucial to have access to specific information, and the distribution records should contain: • Customer name and telephone number, • The product identification and size of product, if applicable.

• The product lot number or code • The quantity of product shipped to the customer • The date the product was shipped to the customer

Production records are an important aspect of traceability as they document the: • The name, lot code and amount of the raw material inputs used • The name, lot code and amount of the any ingredients

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Maintaining these clear and readable records is essential, and they must be kept for a minimum of two years. These records should be easily accessible within Canada and provided to the CFIA upon request. If electronic records are used, they must be provided in a single file and in a format that can be easily opened and used with standard commercial software. This rapid identification can lead to timely recalls and containment, minimizing health risks to consumers and protecting a company’s reputation.

Labelling Requirements Proper labelling of meat and meat products is another crucial aspect of traceability. The label on a food product must include: • The common name of the food.

• The name and principal place of business of the person by or for whom the food was manufactured, prepared, produced, stored, packaged, or labeled.

• The lot code or another unique identifier (especially for consumer prepackaged food, it must include a lot code).

The Role of Traceability in Product Recall Traceability is not merely a regulatory requirement; it is a critical tool to protect consumer health, especially during product recalls or food safety incidents. When a contaminated or unsafe product is identified, the traceability information allows businesses and authorities to swiftly identify affected products and remove them from the market. This not only safeguards public health but also helps maintain consumer trust in the meat industry.

The ability to trace meat products from source to consumer is vital in protecting public health and maintaining the reputation of the industry. With the support and resources provided by organizations like Meat & Poultry Ontario, businesses in the meat industry can navigate these requirements efficiently and continue to deliver safe and high-quality meat products to consumers across Ontario.

350 Wildcat Road, Toronto, Ontario 1-800-606-2231 • info@polytarp.com 44

BlockTalk - Winter 2023

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BlockTalk - Winter 2023

45

Advertiser Index Abate abatepackers.com

pg. 32

Klever Equipped goklever.com

pg. 15

Agsights agsights.com

pg. 42

Kungfu Butchers kungfubutchers.ca

pg. 13

AKR akrconsulting.com

pg. 34

Malabar Super Spice Malabarsuperspice.com

pg. 5

Canada Compound canadacompound.com

pg. 37

Multivac ca.multivac.com

Carlisle Technology carlisletechnology.com

pg. 36

Norstar Corporation norstarcorp.ca

35

CSB Systems csb.com

pg. 29

Ontario Beef ontariobeef.com

18

Darling (Rothsay) darlingii.ca

pg. 10

Pack 3000 pack3000.com

pg. 31

David Food Processing Equipment Inc. davidfoodprocessing.com

pg. 12

Pemberton pemcom.com

pg. 24

Donnell donnellins.com

pg. 12

Poly-clip polyclip.com

pg. 9, 45

pg. 11, 43

Polytarp polytarp.com

pg. 44

DPEC Food Solutions dpecfoodsolutions.ca

pg. 6-7

Duropac Duropac.com

pg. 30

Reiser reiser.com

pg. 39

Erb Transport Erbgroup.com

pg. 27

Sani Marc sanimarc.com

pg. 38

Grasselli SSI Canada grasselli.com

pg. 30

Viscofan viscofan.com

pg. 33

GTA Stategies gtastrategies.com

pg. 24

VC999 Vc999.com

pg. 2, 48

Handtmann handtmann.ca

pg. 47

MEMBERS, Are you receiving

MPO electronic communications?

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

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

If there are other people within your company that should be receiving information contact April at (519) 763-4558 or april@meatpoultryon.ca to have them added to our lists.

46

BlockTalk - Winter 2023

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