2014 Fall BLOCKtalk

Fall 2014

Vol. 20, Issue 3

$10.00

Keeping Ontario’s Meat and Poultry Industry Informed

SEED TO SAUSAGE

pg. 16

MEMBER PROFILES MacGregor Marketing Communications Inc. pg. 18 Ontario Veal pg. 20

ALSO INSIDE: Practicing Knife Safety pg. 10

The Meating Place: Saturday Speakers pg. 23

Ontario's Finest Butcher: Meet our Competitors pg. 27

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OIMP

INDEX 21

VEAL CUTLET SLIDERS

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Funding Programs for Ontario Processors

4. President’s Message 5. Welcome to the Association 6. Names in the News 6. OIMP Workshop Series 7. Member Achievements 10. Practicing Knife Safety 12. Food Safety and Quality Assurance program begins September 14. Operators to Benefit from Improved Communication 15. In Memory of Leo Rocheleau 16. Seed to Sausage 20. Ontario Veal Appeal 23. The Meating Place: Saturday Speakers 25. Adding Real Business Value for Meat Processors 26. Fall 2014 Grants to Help Meat Processors Expand Globally 27. Ontario’s Finest Butcher Competition: Meet Our Competitors 28. Food Handler Training Workshop 29. Sponsor our Keynote Speaker: Kellie Garrett

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Innovation: Finding a Better Way

The Meating Place October 24 - 26, 2014 White Oaks Resort and Spa, Niagara-on-the-Lake www.ontariomeatandpoultry.ca

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MacGregor Marketing Communications Inc. 3 BLOCKtalk - Fall 2014

OIMP We're Excited...

MEMBER DIRECTORIES

The excitement is building around OIMP's search for Ontario's Finest Butcher. In September, ten competitors go head to head to determine which three finalists will be moving on to compete in the final round at The Meating Place October 24-26, at White Oaks Resort & Spa in beautiful Niagara-on-the-Lake.

For a complete list of OIMP Business and Associate members please visit the Members Only section of www.oimp.ca

If you attend nothing else, this weekend is a must, and you need to make plans to be there as this is the best opportunity to network with your industry colleagues. For the past 15 years that I’ve been attending, I always take away at minimum one new idea from the speakers or the exhibitors participating in the TableTALK displays.

Not only is the event informative (especially learning from each other) it's fun. I'm eager to see what Quinn's Meats enters in the jerky category as they try to defend their title of People's Choice for the fourth straight time.

OIMP presents the prestigious Lifetime Membership Award to individuals who have made outstanding contributions to the Association and Ontario’s meat and poultry industry.

I look forward to connecting with old friends and extend a special invitation to our new members and first timers to join me at a special pre-reception gathering Friday night where you can meet the OIMP Board and staff.

See you at The Meating Place.

Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. (800) 263-3797 | info@oimp.ca | www.oimp.ca OIMP LIFETIME MEMBERS

• Ron Deeth (1995)

• Leo Rocheleau (2001)

• Dr. Ron Usborne (1996)

• Gerry Houtzager (2003)

• Nancy Ackert (1997)

• Pat Johnson (2005)

• Jim Vidoczy (2000)

• Tony Facciolo (2011)

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

• The Beef Way, Kincardine - Member since 1979 • Ontario Pork, Guelph - Member since 1980 • Gord’s Abattoir, Leamington - Member since 1982 • L’Orignal Packing, L’Orignal - Member Since 1986

Cory Van Groningen, President

• MMIS/MONDO, Aurora - Member Since 1986

Saying Goodbye to a Friend As I travelled west on the 401 to Tecumseh to say goodbye to Leo Rocheleau, I couldn't help but think of the many times he would have driven this road on his countless trips to Guelph. Leo often spoke of the 3-hour drive home as a time to reflect on the happenings of the meeting, which generally resulted in sending me an email (written in full caps) suggesting what course of action we should take or a draft of a letter we should send. During his time as president, Leo and I travelled the province attending many regulatory consultations meetings from Kemptville to Ridgetown and everything in between. A strong advocate for the industry, Leo served on many industry committees including the hour allocation committee ensuring fairness in the distribution of inspection hours at a time when the government was considering cost recovery. The financial settlement provincially-licensed plants received was a direct result of Leo's 10-year perseverance fighting for compensation for the loss of business as a result of the OPSEU strike in 1996, which left plants without inspection and therefore shut down for 6 weeks. Leo was always at OIMP events; however, in recent years health issues restricted his travels. Even after Leo's 10-year term on the Board he still found time to check in with “the girls in the office". I will miss you my friend.

Laurie Nicol, Executive Director Ontario Independent Meat Processors 52 Royal Road Unit B-1 Guelph. ON N1H 1G3 4

BLOCKtalk - Fall 2014

Tel: (519) 763-4558 Toll Free: (800) 263-3797 Fax: (519) 763-4164 info@oimp.ca www.oimp.ca

• Nitta Casings, Markham - Member Since 1986 • Walnut Hill Farms, Gads Hill - Member Since 1986 • VG Meats, Simcoe - Member Since 1987 • Stemmler Meat & Cheese - Member Since 1988 • Rothsay - Member Since 1988 MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • 2007 - Leo Rocheleau, Maidstone • 2008 - Stemmler’s Meat & Cheese, Heidelberg • 2009 - VG Meats, Simcoe • 2010 - Springer’s Meats, Hamilton • 2011 - Halenda’s Fine Foods, Oshawa • 2012 - In Memory of Dave Tiller • 2013 - Conestoga Meat Packers, Breslau

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

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

OIMP Core Strategies • Member Relations

• Industry Development

• Market Development

• Industry & Government Relations

www.oimp.ca

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OIMP

WELCOME to the Association

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

Business Members BUSTER RHINO'S Darryl Koster 2001 Thickson Rd S, Unit 7, Whitby (905) 436-6986 www.busterrhinos.com

DEDA'S MEATS & DELI Mike Stankovic 5211 Tecumseh Rd E, Windsor (519) 974-3332 www.dedasmeatsanddeli.com KING COLE DUCKS LTD. Debbie Conzelmann 15351 Warden Ave, Newmarket (905) 836-9461 www.kingcoleducks.com RIDEAU MEATS Jason Miskelly 12090 Hwy 15 N, Smith Falls (613) 283-3477 SCHEFTER POULTRY PROCESSING Dale Schefter 44783 Harriston Rd, Gorrie (519) 335-6791 www.schefterpoultry.com UNIQPOL INC. Jeanette Koprowska 21 Middleton St, Brantford (519) 756-1044 www.uniqpol.com

Retail Associate Members ALAN'S BUTCHER SHOP Alan Kerr 122 Athol St, Whitby (905) 430-6328 www.alansbutchershop.ca

BIBS MEATS LTD. Chris Dunkley 300 Bell Blvd, Unit 5, Bellville (613) 962-0551 www.bibsmeats.com BRADY'S MEAT & DELI Rob Brady 465 Phillip St, Waterloo (519) 885-3390 www.bradysmeats.com

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www.ontariomeatandpoultry.ca

BUCKINGHAM MEAT CO. Sean Kuzenko 200 Carnwith Dr E, Unit 11, Brooklin (905) 620-0300 www.buckinghammeats.com

JOYCE'S MEAT & DELI Jerald Joyce 111 Industrial Blvd, Unit 6, Napanee (613) 354-9311 MARKET FRESH MEAT & PRODUCE Monica Nelmes 10 Paisley St, Unit 3, Guelph (519) 823-9952 www.marketfreshguelph.ca

BUCKINGHAM MEAT MARKET Bill Kuzenko 28 Buckingham Ave., Oshawa (905) 725-2213 buckinghammeatmarket.com

ROMANO'S SPECIALTY MEATS & ITALIAN DELI Claudio Mancini 241 Sandwich St S, Amherstburg (519) 736-4721 www.romanosmeats.com

CENTRAL FRESH MARKET Mike Williamson 760 King St W, Kitchener (519) 576-9400 www.centralfreshmarket.com DUTCHIES FRESH MARKET Brent Fewster 663 Erb St W, Waterloo (519) 883-0550 FRED'S FARM FRESH Linda Bouzide 2144 Huron Church Rd, Windsor (519) 966-2241 www.fredsfarmfresh.ca

OIMP

THATCHER FARMS Dana Thatcher 5727 5th Line of Eramosa, Rockwood (519) 856-4073 www.thatcher-farms.com

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

TOP MARKET MEATS Leslie Zinger 5887 Splint Rd, Ariss (519) 716-9464 www.topmarketmeats.ca

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

DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener

MARKETING AND DESIGN COORDINATOR | Melissa Shewman m.shewman@oimp.ca PRESIDENT | Cory Van Groningen VG Meats, Simcoe PAST PRESIDENT | Joe Abate Abate Packers, Arthur

CAN-TEX PROTECTIVE SYSTEMS Gary Hawco 50 Flemming Dr, Unit 4, Cambridge (519) 829-9942 garyhawco@can-texfloors.com www.can-texfloors.com HARPAK-ULMA PACKAGING Ken Poxon 175 John Quincy Adams Rd, Taunton, MA Guelph Office (519) 835-0179 kenpoxon@harpak-ulma.com www.harpak-ulma.com

VICE PRESIDENT | Richard Halenda The Meat Depot, Oshawa SECRETARY/TREASURER | Carol Goriup Florence Meat Supplies, Oakville

MEMBERSHIP COORDINATOR Janet Wellwood info@oimp.ca

BIO Betty-Jo Almond 660 Speedvale Ave W, Suite 205, Guelph (519) 767-2665 balmond@bridgingintelligence.com www.bridgingintelligence.com

BOARD LISTING

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

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

Associate Members

DIRECTOR | Christine Hobson Halenda's Fine Foods, Oshawa DIRECTOR | John Koch Walnut Hill Farm, Gads Hill DIRECTOR | Marc Oliver Sargent Farms, Milton DIRECTOR | Brenda Reinhardt Sprucedale Quality Meats, Sprucedale DIRECTOR | Tim Schinkel Schinkel's Legacy, Chatham KEEP US INFORMED

Your input is essential to produce the best newsletter possible! If you know of a newsworthy person or event, please contact us.

BLOCKtalk is the official publication of the OIMP, distributed to over 550 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members. Â BLOCKtalk ads must be sent electronically and properly sized high resolution (300 dpi.) in either a .jpg, .tiff, or .PDF format.

PUBLICATION Spring Summer Fall Winter

ADVERTISING DEADLINE February 15 May 15 August 15 November 15

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

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Names in the News

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Leal becomes Minister of Agriculture, Food and Rural Affairs Jeff Leal has added Agriculture and Food to his provincial government portfolio as Minister of Rural Affairs, becoming Minister of Agriculture, Food and Rural Affairs in the new cabinet. Leal has represented the Peterborough riding at Queen’s Park since 2003. Besides being Minister of Rural Affairs, he also has experience with several other ministries, including Energy and Environment. Jeff Leal has an honours BA in Economics and Political Science from Trent University and an Honours degree in Business Administration from the University of Western Ontario.

Barrett appointed Opposition Agriculture, Food and Rural Affairs Critic Toby Barrett, MPP for HaldimandNorfolk, has been appointed as the PC Opposition’s Critic for the Ontario Ministry of Agriculture, Food and Rural Affairs. First elected in 1995, as a government member, MPP Barrett chaired Rural Caucus and was Parliamentary Assistant to OMAFRA. Barrett also previously served as Agriculture Critic during the John Tory Opposition.

A 600-acre family mixed-farm operation north of Port Dover, provided Barrett a background in dairy, beef, broilers, hatching eggs and sheep, as well as sweet peas, cash crop and hay. Barrett also worked in tobacco and on a variety of fruit and vegetable farms.

MULTIVAC Canada Inc. Appoints New HPP Product Specialist

Multivac Canada Inc. has announced the appointment of Ms. Sadia Seemeen to the position of HPP Product Specialist. Ms. Seemeen has a background in Engineering (Biotechnology) and post graduate qualifications in Food Technology.

Her master’s research was primarily focused on High Pressure Processing undertaken at Massey University in New Zealand, and has worked in the area of HPP for the last 4 years, researching and developing products from concept to commercialization, while also presenting and publishing her research in international conferences in Europe and New Zealand.

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Workshops take place in the OIMP office boardroom from 1:004:00pm on the dates indicated (dates and topics subject to change).

You can also participate from the comfort of your own office via live webinar. Webinar participants and those that attend the workshops in person both have access to the recorded webinar for viewing at a later date. The cost is $75 for members and $150 for non-members.

September 24 - Ingredients: Flavourful and Functional Ingredients such as spices, flavourings and breading can add that something special to your products to make them unique and appeal to your customers. This workshop will highlight the many spices and flavourings available for operators but also processing aides and ingredients, including antimicrobials and anti-oxidants, that will enhance the flavour and help your product’s shelf life and safety. Come prepared with your questions as this workshop includes an interactive discussion with industry leaders in this field.

October 24 - Packaging Technology: Enhance Shelf Life, Food Safety & Marketability New this year, as part of the 2014 Meating Place program, the OIMP will be holding its first ever Meat Innovation Academy.

This hands-on interactive Academy, hosted at the Multivac facility in Brampton, will give participants the opportunity to experience new global packaging technologies first hand. This unique event will demonstrate what advances have been made in packaging technologies, with a focus on those that extend shelf life, enhance product appearance and marketability.

November 12 - Allergen Control and Recall This workshop will outline the elements for an Allergen Control program to manage the use of ingredients identified as allergens in an establishment, prevent undeclared allergen ingredients in finished food products, and identify the presence of allergens through proper labelling. Participants will also learn the essential elements of a Recall Program as well as How to Perform a Mock Recall.

To register call (800) 263-3797 or email info@oimp.ca Workshops will be cancelled the Friday afternoon prior to the workshop date if our minimum number of 6 attendees have not registered. Please ensure you register well in advance to avoid possible cancellation of a workshop you would like to attend.

www.oimp.ca

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OIMP

Member Achievements

Fostering innovation, promoting integrity, and recognizing excellence.

Stemmler Meats on 2014 PROFIT 500 List Canadian Business and PROFIT added Stemmler Meats on the 26th annual PROFIT 500, the definitive ranking of Canada’s Fastest Growing Companies. Stemmler Meats made the list by displaying 5 years of superb revenue growth.

“Stemmler Meats is honoured and proud to be on the PROFIT 500 ranking for the second straight year,” says co-owner Kevin Stemmler. “This wonderful achievement reflects the strength of our company’s brand, food innovation and business strategy. We need to thank everyone for their belief in our company and its philosophy. We promise to continue to give our customers the best of local food, to continue to innovate and provide healthy, wonderful tasting food for all families across Waterloo Region and Ontario.”

VG Meats marketing Canada’s first tenderness-tested steaks Kevin Van Groningen says they started with 100 per cent sensory-panel tasting for steaks sold to Jacob’s Steak House and expanded April 30 to provide 100 per cent tenderness sampling for steaks sold through Longos 27 retail locations in the Toronto area.

Tenderness has always been an illusive target for the beef industry, yet everyone knows it’s critical, he says. If the beef ’s not tender, people have a hard time focusing on other attributes such as juiciness and flavour.

Tied to the VG Tenderness-Tested program is a QR code symbol on the back of the steak package. Scanning the codes with a smartphone will take consumers directly to the company’s Track It program. Entering the tracking code from the meat package into the program, either on the smartphone or back at home on the computer, will retrieve information on when the beef was processed, where the animal was raised, the finishing ration and tenderness score along with a tenderness scale. The program also gives consumers the opportunity to rate the steak, offer comments and ask questions, which lets them be actively involved in deciding how beef should be produced.

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OIMP

TECH TALK

Innovation: Finding a Better Way

In the meat industry we struggle with the concept of innovation.

We pride ourselves on our old world recipes – traditional, authentic products the way our forefathers made them for generations. But innovation doesn’t mean that you have to toss away what makes your products unique.

In fact, innovation can build on those and bring that product or process to another level.

Consumers will see innovation as something that adds value to products or a company.

When used the right way, it can give you an advantage commercially, especially in a market that is saturated or shifting rapidly.

It can get you more positive exposure and your customers will be more willing to pay the extra money for something that is welldesigned and new, rather than picking the less exciting and cheaper rival.

What is innovation? Innovation is finding a better way of doing something. It’s all the

activities necessary to create, implement, and market new or improved products or processes. Innovation is not only about designing a new product or service to sell, but can also focus on existing business processes and practices to improve efficiency, find new customers, cut down on waste, and increase profits.

Daphne Nuys-Hall, Technical Director

Innovation takes two forms: product innovation and process innovation.

Product innovation is the development and commercialization of a product with improved performance characteristics, which tends to expand consumer choice.

More product choice allows more consumers to find products that better match their particular tastes and preferences.

There are many examples of product innovation in the meat industry. One example is the introduction and use of cultured celery powder as a replacement for sodium nitrate in processed meats.

Consumers were becoming increasingly concerned about the effects of nitrates and

nitrites on their overall health and wellbeing and were seeking more natural alternatives.

The industry responded with a replacement that had the same functional effect on the product but provided the consumer with an ingredient listing they felt more comfortable with and ultimately were willing to pay a premium for.

cont'd on pg.9

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• Study the market to spot existing trends and target any that can be exploited.

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Where does one start looking for ways to be innovative, either with processes or products?

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• Research your market and your customers; find out what products or services they want and what they currently cannot get, and concentrate in these areas.

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Here are some other places to look for ideas:

OIMP

Optimizing Food Safety

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The meat industry is a highly competitive sector with low margins. Therefore, we are continually seeking ways to become more efficient and cost effective while producing safe, high quality meat products. Process innovation has been integral in maintaining the viability of businesses within this sector.

The evolution of packaging equipment over time demonatrates innovation, helping meat plants reduce manual labour, increase line speeds as well as enhance end product characteristics, such as extending shelf life and reducing contamination risks. (For more information on packaging innovations consider attending OIMP’s Meat Innovation Academy held October 24, 2014 at Multivac’s Brampton facility.)

is always looking to fund projects that are innovative.

(You can find a listing of funding opportunities at www.oimp.ca or contact your OMAFRA Business Development Consultant.)

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Process innovation is the development or adoption of a new or significantly improved production or delivery method. These may be technological, organizational, involve changes in equipment, human resources, working methods or a combination. They all tend to make production more efficient.

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In terms of process innovation, your own staff is likely to have ideas and potential SM - OIMP ad_02-2014_3,92x5,1.indd 1 solutions to existing • Look at what your problems which are “Encourage staff to incorporate competitors they face on a doing. See if you can innovation into their regular basis. They apply their successful are often your most processes to your 'everyday' work, and link valuable asset when business, or take looking to innovate. this to your vision statement advantage of anything Encourage staff they are not doing well and core values.” to incorporate (and which you could innovation into do better). their 'everyday' work, and link this to your business' vision statement and core values.

• Consider investing in a dedicated research and development team.

Also, it can often be worthwhile involving stakeholders, suppliers, customers, and • Review your existing processes to see if business contacts in the innovation process, there is anything you could do better. as they are likely to have valuable insights and contributions to make. Government Although every company will have its own

priorities and specific issues to balance, businesses that fail to innovate run the risk 2014-02-24 of losing ground to competitors, losing key staff, or simply operate inefficiently.

Successful businesses not only respond to their current customer or organizational needs, but often anticipate future trends and develop an idea, product or service that allows them to meet this future demand rapidly and effectively. Innovation will help you stay ahead of your competition as markets, technologies or trends shift.

For more information contact: Daphne Nuys-Hall OIMP Technical Director (519) 763-4558 ext 222 d.nuyshall@oimp.ca

INNOVATION: in-no-va-tion, noun 1. something new or different introduced.

2. the act of innovating; introduction of new things or methods. mid-15c., "restoration, renewal," from Latin innovationem (nominative innovatio), noun of action www.ontariomeatandpoultry.ca

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OIMP

SAFETY FIRST

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Practicing Knife Safety

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Knives are essential tools in the meat industry; however, they are also one of the most dangerous if they are not handled and used correctly and safely.

The number of injuries involving knives, with the most common type being lacerations, is a major concern to the industry, not only from an employee welfare perspective, but also due to the WSIB costs associated with them.

Hazard: Dull or Sharp Knife Blade

The most important thing to remember is that a sharp knife is a safe knife. Dull knives require more grip and more force to do the job and, therefore, can result in serious strains and sprains to workers Injuries include: and can cause lasting injuries. Workers with sharp knives do not • cuts to the non-knife hand or arm (most common) have to push the knife and therefore get less tired and sore over the • cuts to the hand holding the knife which occur when the hand slips course of the day. off the handle (e.g. run-through injuries) • cuts which occur with a reverse grip and pulling back towards Dull knives require extra pressure to work effectively. Using force to the body cut with a dull knife can cause you to lose control, sending the knife • cuts to another person, inadvertently, where people are working in an unpredictable direction. Likewise, an operator using a blunt too close together knife that needs to be forced through the meat is more likely to • sprains or strains (e.g. from the extra effort required to use knives accidently stab themselves or those working around them. that are not sharp enough) Whether sharp or dull, in use or being stored, ensuring that your employees are trained on the proper use, storage and sharpening of knives in the workplace can prevent injuries to themselves and their co-workers as well as reduce lost-time injury claims.

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Before you start

• Keep knives sharpened to reduce the pressure needed to work effectively • When you sharpen a knife, swing it away from your body and hands www.oimp.ca

• Use a proper cutting board • When required by your workplace procedures, put on a personal protective equipment (PPE) such as mesh or Kevlar gloves and an apron

While you are working

• When you are trimming or boning, cut away from your body and fingers – if you slip slightly, the blade will not keep coming towards you and cause injury • Put anything that you are cutting on a cutting board instead of holding it in your hand (“palming” it) • Carry only one knife at a time, with the blade pointed down and close to your side

When you have finished

• After using the knife, wash, sanitize and dry it separately (preferably by hand) – this keeps the knife from rusting and getting dull • Store knives in a knife rack or a scabbard, with the handle facing the front and the sharp edge facing away from you

At all times

• Pay attention to where the knife’s edge is pointing • Use the right cutting tool for each task • Do not fool around when your are handling knives • Do not talk while you are using a knife – especially if you ‘talk with your hands’ • Don’t use a knife to move pieces of meat, especially to someone else e.g. a slicer to a packer • Don’t use a knife as a scraper • Do not try to catch a falling knife – stand back and let it fall

OIMP

Hazard: Working in Awkward Positions

Muscles tire quickly when you work in an extreme or awkward position, which places you at higher risk for injury.

Safe Work Guidelines

• Rotate your work activities to break up repetitive or awkward tasks, such as boning vs. trimming • Keep you back and neck straight • Adjust table height so that: a) your work surfaces are at waist height, b) you can keep your upper arms relaxed, and c) you can keep your forearms and wrists straight • To improve blood circulation and reduce muscle tension, take regular mini-breaks to stretch or move • Whenever possible, use mechanical slicers instead of cutting food by hand • Whenever possible, keep fit; stretch and exercise your body regularly outside of work • If you stand for a long time, use anti-fatigue mats or put one foot on a foot rest For more information about knife safety, Health and Safety Ontario has a ‘Knife Safety Awareness’ video. Visit www. healthandsafetyontario.ca to access the video online.

5110 Creekbank Road Mississauga, ON L4W 0A1 (905) 614-1400 (877) 494-9777 www.wsps.ca

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Food Safety and Quality Assurance program begins September

This September, the IFPT will welcome its first class of students in the Food Safety and Quality Assurance Graduate Certificate program. This program is designed for students having a previous degree or diploma in science or engineering, and offers a suite of courses designed to enhance skills and knowledge gained in previous education for direct applicability in the food processing environment with respect to food safety and quality assurance. The program is unique in Ontario because students apply their learning in Conestoga's pilot plant facility, enabling learners to incorporate theoretical knowledge in quality assurance and food safety to the practical environment of food manufacturing. Upon completion, graduates will have practical experience in food safety applications in the industrial processing 12

BLOCKtalk - Fall 2014

environment, a strong understanding of Canadian and International food safety regulations, and knowledge of the inter-dependence between cleaning and sanitation principles, food safety concepts and quality assurance and quality control elements typical of the food processing sector.Graduates from this program will be qualified for highly skilled positions such as Food Safety Coordinator, Food Safety/ Quality Assurance Manager or Supervisor, HACCP Coordinator, Quality Control Manager or Supervisor, Quality Assurance Specialist, etc. with a clear advantage over those who have not benefited from formal education and training in the field.

Graduates of this program will be available for employment nearing the end of April 2015. If you have any postings you wish to share with these students and/or have posted on our careers page at www.ifpt.ca/careers. php, please email the posting in Word format to ifpt@conestogac.on.ca.

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Effective Cleaning and Sanitation course to run again in October After a successful run of this course in March and August, industry will be happy to know that this course will be offered again October 21-23, 2014. As a component of the Advanced Sanitation Practices part time Certificate program, this course gives students in-depth knowledge of effective Cleaning and Sanitation in the food processing industry. Methods of detection and correction are explored from a theoretical and practical point of view.

Students perform testing of cleaning agents, practice cleaning and sanitation tasks and assess the efficacy of cleaning and sanitation procedures by on-site visual inspections, microbiological and ATP testing, on actual food manufacturing lines. Students also www.oimp.ca

S

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T f a s

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*

create a Master Cleaning Schedule and SSOP’s. For more information on the course or to register, please contact ifpt@conestogac.on.ca or call Susan at (519)748-5220, ext 2499.

OIMP

"Graduates of this program will be available for employment nearing the end of April 2015."

Craig Richardson Institute of Food Processing Technology Conestoga College 850 Fountain Street South Cambridge, ON N3H 0A8 Tel: 519-748-5220 ext. 2499 Fax: 519-748-3532 ifpt@conestogac.on.ca www.ifpt.ca

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

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www.ontariomeatandpoultry.ca - Fall 2014 13 www.themeatdepot.ca | 1-866-573-MEAT (6328) | Karen Munroe x239 | BLOCKtalk Steve Webster x236

OIMP

a p c o r r m b

Operators to Benefit From Improved Communication and Clarity in Meat Plant Inspection

F

By: Ontario Ministry of Agriculture, Food and Rural Affairs An agreement signed in April 2014 between Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) and the Ministry of Health and LongTerm Care (MOHLTC) will improve inspection efficiency and effectiveness at licensed meat plants.

The Memorandum of Understanding (MOU) clarifies the responsibilities of OMAFRA and local boards of health (via the MOHLTC) and streamlines inspection in meat plants that include a retail or food service component. The MOU also provides a framework to

enhance communication and cooperation between OMAFRA, MOHLTC and local boards of health to support inspection roles.

Local boards of health are responsible for the inspection of food premises. This role overlaps with OMAFRA’s responsibility for inspecting licensed meat plants, particularly in meat plants with retail or food service areas. This overlap made it necessary to clarify the respective roles of local boards of health and OMAFRA in meat plants licensed under the Meat Regulation.

A r p • The MOU is currently being rolled out with Meat Inspection Program staff and boards of health. Annual meetings, regular sharing of information on licensed plants and food premises, training and heightened awareness of meat hazards in food premises will contribute to a successful partnership and effectiveness of inspection.

Clarity in OMAFRA and public health inspection roles and better information sharing will improve communications with operators and reduce ambiguity.

Exempt facilities under the Meat Regulation are transitioning to public health inspection Since new exemptions under the Meat Regulation came into effect on January 1, 2014, area managers have been working with local public health units to transfer the responsibility for inspection of exempt facilities to local boards of health.

ROASTER CHICKENS, PHEASANT, CORNISH HENS, DUCKS AND QUAIL. , great-tasting gourmet poultry & game mea ts.

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As of August 2014, 17 plants have undergone this transition, the majority of which were eligible for the volume exemption.

The Meat Inspection Program continues to work with licensed meat plant operators who believe they fall under one of

these exemptions. Determining if a plant is exempt requires a case-by-case evaluation, and may include a review of records that demonstrate yearly patterns of activities. Operators may contact their area managers to discuss their situation and potential eligibility. In certain cases, area managers may contact operators of plants that are obviously exempt (e.g., if they produce only pizza, sandwiches, bouillon or edible fat or oil).

OMAFRA in collaboration with MOHLTC conducted five regional workshops in May and June to provide additional, more in-depth training on meat processing to public health inspectors. Public health inspectors and local medical officers of health have authority under the Health Protection and Promotion Act to respond to potential health hazards.

For more information contact your area manager or visit: www.omafra.gov.on.ca/english/ food/inspection/meatinsp/ frequentquest.htm

Exemption refresher Food Service Exemption Businesses are exempt from OMAFRA licensing if the majority of the business' sales

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

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www.oimp.ca

•

• •

• Bouillon; or • Any other meat product, if the amount of meat contained in it is 25 percent or less by weight

• Sales to wholesale markets do not exceed the greater of either: a) 25 percent of meat products sold in a fiscal year; and b) 20,000 kg of meat products sold in a fiscal year.

In Memory of Leo Rocheleau Leo Rocheleau, 66 years of age, passed away peacefully on August 5, 2014 surrounded by his family.

Leo sat on the OIMP Board of Directors from 1994-2005 and served as President from 1997-2000. In 2001, Leo was recognized as an OIMP Lifetime Member for his many years of dedication to the association and his commitment to the industry. He spent over ten years working on behalf of Ontario’s provincially-licensed abattoirs working to achieve a financial settlement for losses incurred during the labour disruption of 1996. It was for these very reasons that OIMP developed the Meat Industry Achievement (MIA) Award and in 2007 Leo was named the first recipient.

Leo also represented the provincial hog industry on the Ontario Hog Grading Authority Board of Directors and on many committees including Ontario Pork In-Transit loss and Ontario Pork Strategy Review.

Leo will be sadly missed by Neil, Lynne, Jim and the many customers of Weston Abattoir where he worked as the sales manager for many years. Our thoughts and prayers are with Leo's wife Margaret, sons Greg and Marc, and daughter Kristen during this difficult time. www.ontariomeatandpoultry.ca

Call us and find out how you can start saving money 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

Call for NOMINATIONS! Meat Industry Achievement (MIA) award.

Submit your nomination by September 26, 2014

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• Pizzas that include meat as an ingredient; or• Edible oil or fat; or

• Only performs lower risk activities (Category 1 activities); and

IA

• Sandwiches that contain meat as an ingredient; or

Businesses may wholesale a small portion of meat products without requiring a provincial licence. A business is exempt from OMAFRA licensing if the business:

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A provincial licence is not required if a business only prepares:

Volume Distribution Exemption

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Food Product Exemption

of the product's total ingredients.

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are meals or meal portions prepared for immediate consumption on the premises or elsewhere. This means that a restaurant or caterer would not require a provincial licence if more than 50 percent of their business is preparing meals.

OIMP

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Do you know an OIMP Business Member company or individual that is deserving of recognition for their achievement in the meat and poultry industry? Reward them by submitting a nomination for the Meat Industry Achievement (MIA) award.

All nominations must be submitted to Laurie Nicol, Executive Director, no later than September 26, 2014.

MIA Meat Industry Achievement

Award

Visit www.oimp.ca to download the nomination form or call 519-763-4558 for more information.

BLOCKtalk - Fall 2014

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OIMP

BUSINESS MEMBER SPOTLIGHT

“Membership with the OIMP is important because if I have a problem or a question I can make one phone call to one person that can provide up-todate and accurate information.”

Now Op Seed to Sausage G 729 Gladstone Ave

(and may we add tasty.)

By: Heather Nahatchewitz, OIMP Marketing and Communications Director It’s literally in the middle of nowhere. On Road 38 between Sharbot Lake and Tichborne, seventy kilometres north of Kingston, Ontario. But it’s there, a fully operational plant fronted by a charming retail space, producing product rivaling that of any found in larger, urban centres. And as if attesting the fact, the walls are lined with articles in publications like Clean Eating, Oxygen, and Herd magazines, the Ottawa Citizen daily, posts from bloggers The Gouda Life and foodiePrints, stretching from Kingston to Frontenac to Ottawa.

Waiting for owner Michael McKenzie, to arrive (he was travelling from Ottawa with his family), I had the chance to talk to (or rather be entertained by) his production manager, Dan Keeler. A chef by trade, Dan almost just ‘fell’ into the role as he frequented the shop, became friends with Mike then started working for him one day as the delivery driver about ‘2ish’ years ago. Given his background, it’s not surprising he refers to the space in the back as the ‘kitchen’, and when asked about his position he quoted someone who once told him, “Most jobs are either physically grueling, or mentally gruelling, but kitchens are both.” Given his fun and light-hearted nature, I’m guessing he’s one of those that excel under pressure.

The grand opening took place late spring 2012, but Mike has been feeding his passion for years before his dream of the shop came true. As many of our members have, Mike started in his garage making cured products for friends and family, trying and testing various recipes. Then progressed to training alongside German and Italian sausage makers and great chefs in order to refine his skills. Mike obtained his Food Handler Training Certificate in 2011, and, always expanding his knowledge, also attended OIMP workshops including Smoking Cured Meats, Packaging & Labelling, and How to Do a Mock Recall.

Mike arrives with his wife Megan, caretaker of the retail side of business, and son Sawyer, 4, and daughter Eloise, 2. The store wasn’t open the day I was there, but when open during the week Sawyer 16 BLOCKtalk - Summer 2014

Cover photo credit: ACE Bakery Artisan Incubator Video stills credit: Feature FAB - Frontenac County

www.oimp.ca

Now Open! usage General Store one Ave, Ottawa ON

OIMP is pleased to announce Michael McKenzie, owner of Seed to Sausage, will be sitting on the panel ‘Industry Leaders in Action’ Saturday morning at The Meating Place! See pg. 23

OIMP

and Eloise attend daycare down the street, along with Dan and Kate’s kids (Kate also works at Seed to Sausage). Living in Kingston has created some challenges but as with most small business owners, they have adjusted to ensure the best quality of life possible. Michael’s father Ken, does the bookkeeping and his mom Anna is involved in the business too. “I don’t tell her what to do, she does what she wants. But she works really hard,” laughs Michael.

Seed to Sausage has distribution, despite its challenges, across Ontario, on menus in highend restaurants in Ottawa (i.e. Beckta), Toronto (i.e. Drake Hotel), and Kingston (i.e. Chez Noir). In fact, 70% of sales are to foodservice through distributors, a segment Mike would like to continue to grow. Once driving a $20 piece of meat to Ottawa on his day off because it was missing from an order, Mike believes in providing exceptional service. And good product is part of good service. Now known by, and friends with, the likes of chefs Michael Blackie, Stephen Beckta, and Michael Smith, it appears the demand will only increase with the supply becoming the biggest hurdle.

Most popular products are the chorizo, saucisson sec (Sawyer’s favourite), and bacon, but Michael’s personal favourites are the Montreal smoked meat and capicola. Taking home the Silver award for his Jalapeño and Cheddar Smokie in the 2013 Ontario Finest Meat Competition™ further shows the impressive variety of exceptional products available.

What’s next for Michael? “I’d like to get back into the kitchen, making new salamis. Ideally with a new lab to better understand how the microbial activity effects flavours and makes products taste different. What happens during that process?

Experiment and write it down. Perhaps even film a video series on how we do things.”

When looking back, Michael says, “It’s important to make mistakes. It’s how you learn. And I had to learn everything. Regulations, product costing, procedures. I had to figure out how to make a retail store, how to sell stuff, develop relationships with our customers and retain them, how to distribute.” He pauses and adds, “It seems to have worked out pretty good.”

www.ontariomeatandpoultry.ca

If you’re ever on Road 38 be sure to stop in, grab some swag and a tasty chorizo, and if in Ottawa, visit the new Seed to Sausage General Store for the best meat and cheese in the city. Dining out in the finest restaurants with good friends and family, you may just be enjoying a taste of Seed to Sausage. But wherever you find it, you will know this is what small-batch, hand-made salami is meant to be, in the words of Michael McKenzie, “simple, good, food”. www.seedtosausage.ca | (613) 279-2455 BLOCKtalk 12821 Hwy 38, Tichborne, ON,- Fall K0H2014 2V0 17

OIMP

ASSOCIATE MEMBER SPOTLIGHT

Creative First By: Heather Nahatchewitz, OIMP Marketing and Communications Director

OIMP members Springer’s Meats and Agricultural Management Institute (AMI), Bioniche Animal Health, and Agribrands Purina Canada, to name a few.

MMCI also has extensive experience with the ag community, with clients including OIMP affiliate members Ontario Veal, Ontario Pork, Ontario Sheep, and most recently Chicken Farmers of Ontario. In fact, the Homegrown Ontario™ logo was designed by the MMCI team along with the POS materials shown here.

need to come to that decision together.”

The heart of the business has shifted over the last five years; where once MacGregor focused on print, everything is moving toward an online presence.

Going further Gordon explains, “We now design for the mobile phone first, and then make sure it also works on the website, where before we designed websites first and made sure they looked good on phones. Everyone is on their phone and that’s where communication needs to happen.”

Evelyn MacGregor, also principal, takes care of Just prior to OIMP’s August branding the bookkeeping, Long-term goals for workshop, being led by Gordon MacGregor, and their kids MMCI are to grow the “OIMP allows the people principal, and Clint Szakacs, business grower, Sandra, 7, and Ian, business in a sustainable at MacGregor Marketing Communications within it to learn from 10, like to visit the way, at a rate that allows Inc. (MMCI), I had a chance to sit down office.

Sandra can’t them to service clients their peers and share ideas with Gordon to chat about their business. In wait to become the well.

The shift from short, MMCI is a design shop and ad agency receptionist and Ian in a non-competitive way. print to online will located in Burlington and now in its 13th is already showing progress and MMCI will Everyone benefits from that. ” year of business serving clients with a focus great hand skills. continue to specialize in on animal health, agriculture and agri-food.

“Hopefully one day creative first, adjusting Although a relatively small group with five we’re going to need an ad with dinosaurs. to ensure consistency among various touch full-time (three of which are designers) and He’s really good at dinosaurs,” laughs points for the brand, and in the right context. three part-time staff, MMCI serves clients Gordon.

“We need to maintain a very clear awareness across North America including of trends to ensure we are changing at the Known for exceptional same rate and in the same direction. Right creative, MMCI does concept now we’re not sure if our communications work that turns into ad will be talking to people, or to their phones. campaigns, websites, sales What is relevant and works today will not aids, tradeshow booths, and five years from now.” so on. “Our focus is on how our clients want their Gordon explains further how branding message or communication used to be what your prospective audience visually displayed. We’re thought of you, but now it’s what Google really good at creating thinks of you. “Search engine optimization that. I bill myself as the is essentially you branding to Google. You ‘pretty picture’ guy,” adds want to be well-known to Google so that it Gordon. “And we always can tell others about you. We never did that present concepts from 10-15 years ago.” mild to wild. We like to show a range of Come hear Gordon MacGregor creative because I don’t presume to talk about making the most of know better than branding programs like Homegrown the client what Ontario™ available exclusively to best suits their objectives—we OIMP members at The Meating Place,

macgregor

marketing communications inc.

Go

r o g e r G c rdon Ma

October 24-26! See pg. 23

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OIMP

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What’s it like to work for MacGregor? “Our staff is very long term for the industry. We try very hard to create a positive work environment and must be doing something right as staff have been with us for 8-9 years, some right out of university. When I make decisions that affect my employees, I ask myself, if I was employed here would this be ok? - and base decisions on that answer.”

When asked what you wish you knew 12 years ago, the answer was unexpected but thought-provoking. “Ignorance is bliss.”

Gordon laughed and went on to say, “An old acquaintance once told me, ‘there are no easy businesses’. It’s important you recognize that as a business owner. In the early years, I used to go outside, look at my house, and say to myself, you need to make it work or this all goes away. I got used to sales real quick.”

work. Make everybody happy. For a profit.”

Explaining further, Gordon added, “Be fair, honest, transparent, and provide good value. If you do that, people will come back. We do that for our staff, our vendors, our clients. In return we get tremendous loyalty.” Well said, MMCI. Looking forward to working with you for many years to come.

s c a k a z Clint S

MacGregor Marketing Communications Inc. 980 Fraser Drive, Suite 101, Burlington, Ontario, L7L 5P5 (905) 631-9117 www.macgregor-mci.com

Summed up, the secret to success for MacGregor Marketing, “Do really good

Proudly Yours Ask for Homegrown Ontario pork, veal and lamb. www.hgontario.ca

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e,

www.ontariomeatandpoultry.ca

Homegrown Ontario™ was a funded branding program developed 2006, Ontario RED CMYKin Colour Values by for Pantone Solid Coated 1805C: Pork CProducers’ Marketing -0% M - 91 % 100 % K - 23the % Ontario BoardY - (OPPMB), Veal Association (OVA) and the Ontario Sheep Marketing Agency (OSMA). In January 2008 and May 2008 respectively, Turkey Farmers of Ontario (TFO) and the OIMP joined the Homegrown Ontario™ program.

In 2010, OIMP assumed ownership of Homegrown Ontario™ and offers it for exclusive use by members to help promote Ontario meat and poultry across the province.

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OIMP

AFFILIATE MEMBER SPOTLIGHT

"Y an

The Ontario Veal Association (OVA) is dedicated to enhancing and promoting a viable and competitive veal industry in Ontario and is pleased to partner with the OIMP as an Affiliate Member in order to address the needs of the entire supply chain from farm to fork. Here is a snapshot of some of the issues and projects the OVA is working on:

Using Market Research to Understand the Appeal of Ontario Veal The OVA has been tracking consumer attitudes and behavior patterns towards veal for several years and feels this is a very important strategic investment of resources given both the perceptions of veal and the niche it has within the meat category. Before embarking on a new consumer campaign, we felt it was important to get feedback from our consumers. In December 2013, the OVA conducted focus groups and in February 2014, conducted an online survey with a sample of Ontario’s consumers. The results of this research are now being used to formulate a 2015-16 consumer strategy.

Some of the high level results suggest that: • Consumption trends remain steady with over 1:3 people having served fresh veal at home and also eaten veal away from home in the last year.

• The veal consumer tends to be a little older, coming from larger households, higher income and higher education and more likely to be of European descent.

• Compared to previous studies, satisfaction was down and consumers indicated the product was inconsistent.

• The weekly use of veal has gone down but the infrequent use (every 2-6 months) has gone up.

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• Light and non-veal users Mercy for Animals and W5 Update indicate price is the largest barrier.

Animal welfare concerns rated the As many are aware, on April 19 an lowest of all barriers. undercover video of a milk-fed veal farm was aired on CTV’s W5. Since then, the • Veal is a “special occasion” meal OVA has been quite busy dealing with the and consumers are planning these meals issue. Together with our partners at the Ag around a celebration or event. and Food Exchange, the OVA has handled several media calls, phone calls and emails Lobbying for an Increase in Veal from people looking for more information Carcass Weights or assurances about production standards in Ontario, as well as direct calls from Mercy The OVA is investigating raising the upper for Animals Canada (MFAC). MFAC has weight limit for a veal carcass from 396lbs to the financial resources to ensure the veal, 425lbs. It is felt by processors and producers and other livestock issues, remain active that an increase in carcass weight would issues both with the organizations and in the produce a veal carcass that is better finished, media. The ultimate goal of the organization would yield more and therefore, provide a is that consumers will convert to plantbetter financial return for all involved in based diets. We expect that the OVA will the veal sector. To date, the OVA has sent a need to continue allocating resources to the letter requesting support to La Federation management of this issue on an ongoing des producteurs de bovins du Quebec, which basis. includes both the milk-fed and grain-fed sectors. This letter was also sent to the OVA Issues Commitment to Canadian Beef Grading Agency. At this time, Animal Care Statement Quebec is not in favour of an increase. The OVA will be lobbying the CFIA to make To ensure the OVA remains proactive and these changes on behalf of the veal sector. responsive to the needs of the industry, the OVA has adopted a “Commitment to Animal Ethnic Meat Marketing Project Care Statement”. This statement outlines the OVA’s strategic direction towards animal The OVA is partnering with Ontario Sheep care standards and our work to continuously Marketing Agency (OSMA), Ontario Goat improve. To view this statement visit: www. and Ontario Rabbit on a joint research ontarioveal.on.ca/producer-information/ project looking at the opportunities for our member-programs/ sector in the various ethnic meat markets.

This project will look at what the ethnic consumer (wide range of ethnicities being studied) wants and also the economics of livestock production and whether our 449 Laird Road producers and processors will be able to Guelph, ON N1G 4W1 increase their margins as a result.

Tel: 519-824-2942 Fax: 519-824-2534 info@livestockalliance.ca www.oimp.ca

"Yum!� is all you’ll hear from your guests after you serve these delicious and adorable Italian-inspired miniature sandwiches. For an added twist, try serving veal sliders on soft and buttery brioche buns.

OIMP

Veal Cutlet Sliders

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Steps

Ingredients Gremolata:

Veal Cutlet Sliders:

1 cup (250 mL) finely chopped fresh parsley

1 3/4 cups (425 mL) dried breadcrumbs

1/3 cup (75 mL) olive oil

1/3 cup (75 mL) grated Parmesan cheese

2 tbsp (30 mL) finely grated lemon zest

1 lb (500 g) veal scaloppini

1 clove garlic, minced

1/2 tsp (2 mL) each salt and freshly ground pepper

1/4 tsp (1 mL) salt

For an extra cheesy finish, layer mozzarella on cut scaloppini pieces and broil for 30 seconds to 1 minute until melted and bubbly. Add some heat to your appetizer and serve these sliders with hot pepper rings. *Makes 12 pieces*

1/2 cup (125 mL) all-purpose flour 2 eggs, beaten 1/4 cup (60 mL) olive oil 1 cup (250 mL) baby arugula 12 slices tomato 12 slices Buffalo mozzarella

Gremolata: Stir parsley with olive oil, lemon zest, garlic and salt; set aside.

Veal Cutlet Sliders: Toss the breadcrumbs with the Parmesan cheese; set aside. Season scaloppini all over with the salt and pepper.

Coat each cutlet first in flour, then dip in the beaten eggs and then coat with breadcrumb mixture. eat oil in a large nonstick skillet set over H medium heat. Cook scaloppini, in batches, for 3 to 4 minutes per side or until golden brown, adding more oil as needed. Drain on a paper towel-lined tray. Cut scaloppini to fit buns.

Layer some arugula, veal, tomato, mozzarella and gremolata on each ciabata bun. Serve immediately.

12 slider ciabatta buns, toasted www.ontariomeatandpoultry.ca

BLOCKtalk - Fall 2014

21

OIMP

Funding Programs for Ontario Processors Youth Employment Fund Youth who are unskilled and under the age of 29 often have difficulty finding a job. The government now offers a wage subsidy to employers who can commit to hiring and training these youth.

Amount: Up to $6,800 to offset training and wage costs linked with a job placement plus an additional $1000 for training per new hire.

Employer Eligibility: No limitations on industry sector; must offer meaningful onthe-job training for youth; mandatory work site visit to verify work site legitimacy.

Youth Eligibility: Between 15 and 29 years old; unemployed; not enrolled in full-time school; resident of Ontario; no limit on the number of applications per company.

Cannot be a co-op or summer student returning to school.

Timeline: 4-6 month placement commitment.

For more information visit www. ontario.ca/youthemploymentfund 22

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SAVE ON ENERGY: Retrofit Program Receive up to 50% of project costs for upgrading old or inefficient equipment.

The Retrofit Program makes it possible for commercial organizations to install and benefit from newer, more energy efficient solutions that will help you operate your business more efficiently and improve your bottom line.

Incentives are available for high efficiency equipment such as lighting, motors and heating and for installing new control systems to improve the overall efficiency of your building.

will make an appointment to complete your retrofit at your convenience.

Kick-start your participation by contacting your local electric utility to learn more about the eligibility requirements and the many ways you could benefit.

Process & Systems Receive up to $50,000 for engineering studies and up to 70% of capital costs for energy efficiency upgrades. The Process & Systems program is designed to help organizations with complex systems and processes identify, implement and validate energy efficiency projects from start to finish.

Under Small Business Lighting, qualifying businesses can get up to $1,500 in energyefficient lighting and equipment upgrades and gain access to further incentives. Energy efficient upgrades will go a long way toward reducing your electricity consumption and managing your monthly electricity costs.

If you are an industrial or institutional organization, you are likely to have complex systems and processes that contribute to a significant portion of your electricity costs, and finding energy efficiencies may not be as straight forward as a simple retrofit project.

The Process & Systems program provides you with the funding, tools, and resources to help your organization identify, implement and validate energy efficiency projects from start to finish.

Ontario Power Authority will supply, install, clean up and recycle – making it easy for you.

An authorized, licensed electrical contractor

Learn more about these three programs and more at www. saveonenergy.ca/Business.aspx

Small Business Lighting

www.oimp.ca

B f p i l c S e t i

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The Meating Place

OIMP

October 24 - 26, 2014 White Oaks Resort and Spa, Niagara-on-the-Lake

SATURDAY MORNING SPEAKERS Sherri J. Griffin

Tom Deans Ph.D.

Gordon MacGregor

The Business Book Club Training Company

Best-Selling Author

MacGregor Marketing Communications Inc.

Optimizing Your Profits through Your People Businesses often make the mistake of forgoing employee training because the pain of not training your team isn’t immediately felt. Find out how to leverage employee training and build customer loyalty to increase profitability.

Sherri will be sharing the top five things employee training needs to deliver and the successes you’ll be able to measure immediately. www.TheBizBookClub.com

Make Your Wealth Your Family Legacy

Utilizing Your Marketing Tools Whether it be Ontario Finest Meat Award Winning Product™, Homegrown Ontario™ or other local food initiatives, find out how easy it is to leverage existing strategies to maximize your investment.

Learn more about Gordon and MMCI on page 18. www.macgregor-mci.com

OIMP Business Member Panel

Industry Leaders in Action Learn from a panel of members about seizing opportunities, developing new markets, getting involved in community, utilizing social media, and the benefits and challenges of working in the family business.

Tom's thought-provoking and contrarian approach to business succession planning and family wealth transitions leaves you motivated to take action. Registered companies will receive a copy of his books Every Family's Business: 12 Common Sense Questions to help families stay focused on building wealth, protecting it and keeping family relationships intact, and Willing Wisdom: 7 Inspiring Questions to guide your giving decisions. www.willingwisdom.com

Cindy Salo

Thunder Bay, ON www.baymeats.com

Michael MacKenzie Tichborne, ON www.seedtosausage.ca

Peter Sikorski

London, ON www.sikorskisausages.com

A very special thank you to our generous Conference Sponsors:

o

www.ontariomeatandpoultry.ca

BLOCKtalk - Fall 2014

23

A V

“I o P S in a th

K in b

“Th d h c in a

NOTHING PORTIONS

more

P R E C I S E LY than the

MARELEC PORTIO With a state-of-the-art 360° 3D laser scanning system, the Marelec Portio is the industry’s most accurate portion cutter.

The Marelec Portio portion cutter features up to three laser scanner cameras for highly accurate portioning. This intelligent portioner slices all types of fresh boneless product by weight or by thickness.

Marelec Portio 3 Portion Cutter As product is fed on the infeed belt, three laser scanners measure its volume. A portion computer then calculates where to cut. Four stabilizing arms maintain control of the product. An ultra-fast cutting knife makes up to 1,000 precise fixed-weight cuts per minute. The economical Portio increases throughput, virtually eliminates giveaway, reduces trim, and delivers consistent and accurate portions. Contact us for more information. www.reiser.com Reiser Canton, MA • (781) 821-1290 Reiser Canada Burlington, ON • (905) 631-6611 2014

B m m s s m im fo r M d fo a c m

P o s s m th a

O to A a id P c e m a r T

Adding Real Business Value for Meat Processors

OIMP

Provision's One-Stop Online Sustainability Portal

“I can see how this will be very useful,” commented Kevin Stemmler of Stemmler’s Meat & Cheese after reviewing data in the Key Performance Indicator (KPI) Scorecard tool in Provision’s Online Sustainability Portal. Based in Heidelberg, Ontario, and already an innovation leader in the meat processing sector, Kevin and his team are gathering information, on the hunt for new ideas and avenues as they look to expand their family business.

Kevin is excited about discovering that the tools and resources in Provision’s Portal will aid in that expansion and provide the benchmarking data and resources to do it.

“The Funding and Consultant/Vendor databases in the portal will also be helpful,” he added. “We’re always looking at how we can improve operations and finance our initiatives and having those resources easily available to us is invaluable.”

to help address potential compliance gaps. Other helpful resources include the comprehensive funding and consultant/vendor databases, plus a library of articles and food and beverage case studies.

Manufacturers ready to begin or expand on their sustainability journey can register in the portal today at www.provisioncoalition. com. Provision is also making house calls to food and beverage manufacturers who might like a helping hand. Contact the Provision team (info@provisioncoalition.com) and request an on-site visit and/ or portal demonstration.

(519) 822-2042 | 100 Stone Rd W., Suite 205, Guelph, ON N1G 5L3

Balanced growth and the desire to be more competitive are two key reasons manufacturers are looking at integrating sustainable practices into their business strategy, operations, culture, and decision making. Reduced production costs and improved margins, a smaller environmental footprint and minimizing the risk of regulatory non-compliance are three others.

Manufacturers are also facing increasing demands from consumers and retailers for sustainable production information and verification, but meeting these needs can prove challenging for many small and medium-sized businesses.

Provision’s Online Sustainability Portal is a one-stop source of innovative, web-based sustainability tools and resources designed specifically to help food and beverage manufacturers assess, monitor and improve their sustainability performance. And best of all, it’s free to all manufacturers.

Once registered in the portal, manufacturers will find valuable tools to help meet their customer and business needs. The SelfAssessment Survey provides a comprehensive evaluation of a facility’s economic, environmental and social performance, identifying strengths and gaps in operations. With the Key Performance Indicator (KPI) Scorecard, users can enter and crunch production data, including energy, water, waste and emissions generated, to develop KPIs that can be used to establish, monitor and track performance targets. Manufacturers can also assess their facility’s compliance with Ontario’s environmental regulations and legislation using the Environmental Benchmarking Tool. Facilities receive a prioritized report suggesting action items www.ontariomeatandpoultry.ca

Quick Case Study Beau’s All Natural Brewing Company in Vankleek Hill, Ontario, began using the web-based tools and resources in Provision’s Portal in 2012. The result?

- Energy use per litre of beer produced cut 50 per cent - from 6.05 gigajoules to 3.03.

- Greenhouse gas emissions, per litre produced, also cut in half.

- Uncovered new opportunities to make their facility more efficient by improving water, wastewater and solid waste management.

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OIMP Fall 2014 Grants to Help Meat Processors Expand Globally While downward pressures from supply chains continue to decrease food prices, the rates of manufactured goods have been decreasing less than real farm gate prices while retail prices have declined the least. In light of this, food processing companies across Canada are continuing to consolidate operations while taking advantage of an upward trend in global demand for food imports from countries like China, Indonesia, Brazil and India. However, whether or not they are exporting, Canadian food businesses are increasingly taking advantage of government funding in order to move into the more profitable realm of food processing.

Tapping into Canadian government grants and loans for manufacturers offers food businesses the opportunity to offset investments in food processing. Whether the firms are investing in innovation activities that are performed via collaboration with a post-secondary institution, or in-house, funding exists to support smart strategic initiatives. With the latter projects also qualifying for lucrative non-repayable grants for hiring new employees.

Grants for Collaborative R&D via BIAP

Investing in research and development activities is the main strategy in developing innovative, quality processed food products. While the end result can improve margins and product differentiation, the R&D process requires significant resources.

Fortunately, funding through Industrial Research Assistance Program (IRAP) exists to support the cost of research aimed at solving such innovation challenges. One such program is IRAP’s Business Innovation Access Program (BIAP). This R&D grant has helped businesses across all industries, including food processors, develop new products, conduct market research to venture into new cultural and geographical markets, and complete health claim studies.

of their wages for the first 6-12 months. Companies can expect to contribute between $2-$3/hour toward the salary of each employee hired under the program.

• Amount: Up to $20,000 per recent graduate or $20/hour.

• Timeline: This program is now accepting applications for businesses hiring 8+ employees. The applicant can expect a response from ESDC within 6-8 weeks after submitting an application.

• Company Eligibility: Must be able to provide the recent graduate with mentorship and a career-related work experience.

• Employee Eligibility: Candidates must be under the age of 30 years old and be Canadian citizens, permanent residents of Canada, or have had received refugee status in Canada. Candidates must not yet be on payroll in order to qualify. All internships must last from between 25-50 weeks and utilize digital skills, such as software or IT hardware utilization.

Sign up for a Government Funding for Agriculture and Food Processors Webinar by visiting www.mentorworks.ca/events, or contact a Canadian government funding expert at www. mentorworks.ca/contact in order to learn more about these and additional funding opportunities for food processors.

• Amount: Up to $50,000 in grant funding, covering third party research costs.

• Timeline: Projects to be carried out between April 1 and March 31 of every year.

• Eligibility: 1-500 people on payroll and 2 years incorporated. Must have a third party research partner, such as an institution, including colleges and universities.

Hiring Grants of $160,000+ or $20/Hour

Companies that wish to keep their R&D activities in-house can opt to utilize hiring grants in order to bring on high skilled post-secondary graduates. One government funding program in particular has helped food processing firms overcome the financial barriers of workforce expansion: ESDC Career Focus. For businesses that are planning to add eight or more post-secondary graduates to their workforce, ESDC Career Focus grants for hiring are available through the Youth Employment Strategy. Although this program is available for any position that provides the post-secondary grad with relevant work experience, non-repayable grants of up to $20,000 per candidate are available to employers, subsidizing up to $20/hour 26

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www.oimp.ca

C

OIMP

At the elimination round September 15, 2014, our 10 competitors will be judged in three areas: Professionalism and Workmanship, Primal Cut Utilization, and Value and Yield Optimization. The three competitors with the top scores will move on to the final round Saturday afternoon at The Meating Place, Niagara-on-the-Lake, where they will dazzle attendees and judges with their charisma, creativity, and merchandising techniques of their undisclosed protein. A combined score of judges and conference delegates will determine who will be named Ontario’s Finest Butcher.

COMPETITION Meet our Competitors:

Proudly Sponsored by:

Brandon Gorodnick, VG Packers, Simcoe Carlo Villella, Longo’s, Vaughan Damian Goriup, Florence Meats, Oakville Ian Field, VG Meats, Stoney Creek James Ward, Halenda’s Meats, Mississauga Jason Garforth, Market Fresh Meat & Produce, Guelph Joe Vercesi, Cataldi Fresh Market, Woodbridge Josef P. Herbinger, Vik’s Country Meats, Grassie Luc Robert Nadeau, Schinkel’s Meat Market, Essex Peter Baarda, Lococo’s, Stoney Creek Register for The Meating Place before October 1, 2014 to receive the Early Bird rate!

BLOCKtalk - Fall 2014 Visit www.oimp.ca for registration forms and more information.

www.ontariomeatandpoultry.ca

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OIMP

S

ABOUT THE WORKSHOP The workshop focuses on five key areas that are critical for those working in the food processing industry: 1. Food Safety Responsibilities 2. Food Safety Hazards 3. Controlling Hazards 4. Food Safety Management Systems 5. Management’s Responsibilities for Food Safety The workshop offers an interactive learning environment, is instructor led, and delivered in English.

Meets the training requirements within Ontario Meat Regulation 31/05 and is accredited with Toronto Public Health as meeting the requirements in City of Toronto Municipal Code Chapter 545, Licensing.

WORKERS AND SUPERVISORS 1.5 days for workers, and 2 days for supervisors.

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Presentation slides, workbook and examination are available in 10 languages: English, French, German, Italian, Polish, Portuguese, Punjabi, Simplied Chinese, Spanish and Traditional Chinese.

TESTING YOUR UNDERSTANDING The workshop prepares you for the Food Handler Training examination, taken immediately following the workshop. Upon successful completion, students will receive a Certicate of Completion issued through the University of Guelph, Ridgetown Campus.

WORKSHOP DATES October 1 - 2, 2014 - Guelph

TESTIMONIALS “Concise - Worth taking the time off work.”

“The instructor has in-depth knowledge of the program.”

“Covered the entire gamet of food safety with just the right level of information.”

“Real stories about people affected by lack of food safety.”

“Learning new areas of food safety.

It was a great course and I would recommend it.”

Helping You Put the Pieces Together

HOW TO REGISTER To register for a Food Handler Training Workshop visit www.oimp.ca and download a registration form or call the OIMP office (519) 763-4558 to request one.

Ontario Independent Meat Processors Tel: (519) 763-4558 | Fax: (519) 763-4164 info@oimp.ca | www.oimp.ca

www.oimp.ca

OIMP

The Meating Place October 24 - 26, 2014 White Oaks Resort and Spa, Niagara-on-the-Lake

SPONSOR OUR KEYNOTE SPEAKER! SUNDAY MORNING KEYNOTE (3) $1500 (OR SOLE SPONSOR FOR $4500) Includes event signage, opportunity to provide an item for delegate registration bags, acknowledgement on all promotional materials, chance to address the delegates, and introduce the key-note speaker.

KELLIE GARRETT

Named one of Canada’s top 25 Women of Influence in 2012, Kellie will lead a thought-provoking session to focus on high-value strategies to empower leadership which can lead to increased employee engagement and boost profitability. Kellie’s sense of humour, knowledge and wisdom will leave you empowered with things you could change to make a difference. @KellieLGarrett

P E M B ERTONS

1-800-668-6111 A complete line of small to medium sized food processing equipment High quality stainless steel equipment Made in Italy CSA approved Local after-sales service

www.ontariomeatandpoultry.ca

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OIMP

Advertiser Index Abate Packers www.abatepackers.com

pg. 14

AKR Consulting www.akrconsulting.com

pg. 15

BIO pg. 32 www.bioTrack.ca

ARE YOU AN OIMP BUSINESS MEMBER... making award-worthy jerky and/or snack sticks,

Donnell Insurance pg. 8 www..donnellins.com Duropac pg. 12 www.duropac.com Handtmann Canada pg. 31 www.handtmann.ca M&M Enterprise (Canada) Inc. www.mmenterprisescanada.com

pg. 11

Mentor Works Ltd. www.mentorworks.ca

pg. 26

open to having your peers evaluate your products,

and attending the 2014 Meating Place conference in October?

MMIS Mondo pg. 32 www.mmis.ca Reiser Ltd. pg. 24 www.reiser.com Sani-Marc pg. 9 www.sanimarc.com The Meat Depot pg. 13 www.themeatdepot.ca VC999 Canada Ltd

pg. 2 & 7

www.vc999.com Yes Group pg. 32 www.yesgroup.ca

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Then you need to consider entering the Dave Tiller People’s Choice Competition to be held October 25, 2014, at The Meating Place in Niagara-on-the-Lake.

What’s in it for the winner you ask?

A big beautiful plaque, bragging rights, your peers’ admiration, and the ability to add ‘award-winning’ to your packaging!

Interested? Check out the rules online at oimp.ca, or call the office at (800) 263-3797.

www.oimp.ca

2 for 1

Buy 1 Mondo Technical Injection Unit for Ham or Poultry (13 kg bag) OR Mondo Technical Injection Unit for Bacon (10 kg bag)

YOUR PARTNER IN THE PROCESS...

...for equipment, supplies and ingredients for the meat and poultry industries.

And get the 2nd bag free!

Maximum purchase 10 bags per order; second bag of the same item.

Just add salt & water! Clean label shelf life ingredients included.

See your representative for details.

The Yes Group stocks a full line of meat processing supplies including aprons, gloves, knives, hooks, netting, thermometers, safety wear, and HACCP approved products.

Binders, Marinades, Units & More 340 Industrial Parkway South, Aurora, ON L4G 3V7 (905) 841-1717 | (877) 873-6647 | www.mmis.ca HACCP CERTIFIED | Sale ends October 31, 2014

Place your order today!

201 Don Park Road, Unit 1 Markham, ON L3R 1C2 Tel: 800-465-3536 Email: sales@yesgroup.ca

www.yesgroup.ca

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

Identify value, reduce inventory and sales headaches with bioLinks and improve your business.

Come see us at TableTALK at The Meating Place!

CONTACT US TODAY TO SET UP A DEMO AND SEE HOW BIOLINKS

CAN DIFFERENTIATE YOUR BUSINESS.

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

@bio_Track @bio_Links