2016 Spring BLOCKtalk

Spring 2016

Vol. 22, Issue 1

$10.00

Keeping Ontario’s Meat and Poultry Industry Informed

Wagener’s Meat Products Pg. 20 Donnell Insurance Brokers Ltd. Pg. 22 ALSO INSIDE:

2016 Supporter Program pg. 7

www.ontariomeatandpoultry.ca

Condensation Control pg.12

CFO's Artisanal Chicken Program pg. 32 BLOCKtalk - Spring 2016

1

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INDEX 22

Donnell Insurance Brokers: We Care

11

President’s Message ........................................................................

Welcome to the Association ........................................................

Member Achievements .................................................................

2016 Supporter Program ..............................................................

Condensation Control ...................................................................

Health and Safety for your Small Business .............................

Funding Programs for Ontario Processors ..............................

Wagener’s Meat Products: 50 Years in the Making ..............

BFO: Celebrating Ontario Beef ...................................................

OIMP Workshops & Webinars ......................................................

Consumer Trust - Committing to Transparency & Integrity ...

CFO Expands Local Food Communities ...................................

Save the Dates! Industry Day and Meating Place 2016 ......

Effective Cleaning and Sanitation Course ...............................

Using your Personal Vehicle for Business ................................

The Evolution of Pest Management pg.8

4 5 6 7 12 14 16 20 24 27 30 32 34 35 36

Branding Cost Effectively for Top of Mind Awareness

37

Effective Data Management Key to Sustainability

29

How to Decode a GS1-128 Meat Industry Standard Barcode

Making Connections

MEMBERSHIP

Who you know, or even who you don't know, could be vital to your business. With this in mind our theme for 2016 is about making connections, and OIMP is dedicated to making that happen. There hasn’t been an OIMP event or meeting I’ve attended that hasn't resulted in me connecting with someone new, perhaps even a potential customer, or made me think differently about how we do business.

Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. (800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 6

Associate Members - 68

Business Members - 154

Business Retail Members - 52

Retail Associate Members - 57

Total Members - 337

OIMP LIFETIME MEMBERS

Industry Day, April 14, is all about bringing our stakeholders together to make connections.

You may even consider getting involved on the Board as we are looking for Business Members with a passion for our industry and interested in making a difference.

• Ron Deeth (1995)

• Gerry Houtzager (2003)

• Dr. Ron Usborne (1996)

• Pat Johnson (2005)

• Nancy Ackert (1997)

• Tony Facciolo (2011)

Picture Huntsville in October where we will gather for The Meating Place to connect with not only nature but with fellow business owners and solution providers. OIMP provides the venue, it's up to each of us to make the connections happen.

• Jim Vidoczy (2000)

• Graham Dalziel (2015)

I look forward to seeing you at Industry Day and The Meating Place 2016.

OIMP Long time members

Cory Van Groningen, President

• Leo Rocheleau (2001)

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

• The Beef Way, Kincardine (1979) • Ontario Pork, Guelph (1980)

We’re counting on you!

When we surveyed our business members last fall we heard members say they would be collectively poorer and less effective at lobbying, marketing, and training without the support from the OIMP. They told us that looking for information on their own was wasting them time and money. With this in mind, we are continually developing opportunities to provide the support our members need, starting with Industry Day in April. All you need to do is register.

• Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987)

• Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jarvis Industries, Calgary (1989) • Jetnet Norstar Corp., Toronto (1989) • Rowe Farm Meats, Guelph (1989) • Schinkels' Gourmet Meats, Chatham, (1989) • Springer's Meats, Hamilton (1989)

It is no secret that our association is dependent upon the ongoing financial contributions of its members and the industry. We are extremely grateful for the overwhelming attention we have already received for our new supporter program (see page 7). This program allows us to acknowledge the generosity of our corporate supporters across all channels and all events with a one-time commitment of support for the calendar year.

Meat Industry achievement (mia) award recipients

In the coming month we will be rolling out details on our webinar/workshop series, an information session on listeria control, and fall The Meating Place conference and retreat.

Be sure to watch your mailbox and your inbox!

Just as we count on you, you can count on us "to connect, support, and advocate for” our members.

Laurie Nicol, Executive Director

• Leo Rocheleau, Maidstone (2007)

• Halenda’s Fine Foods, Oshawa (2011)

• Stemmler’s Meat & Cheese, Heidelberg (2008)

• In Memory of Dave Tiller (2012)

• VG Meats, Simcoe (2009)

• Conestoga Meat Packers, Breslau (2013)

• Springer’s Meats, Hamilton (2010)

OIMP Vision

• Schinkel's Legacy, Chatham (2014)

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.

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www.oimp.ca

Welcome to the Association

Become a Board Member, Make a Difference in Your Industry!

Do you have a passion for our industry and interested in making a contribution to your association?

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

A complete list of OIMP Members can be found in the Members Only area of www.oimp.ca.

Business Members Allegro Meat Ltd.

Robert Marchese 25-400 Creditstone Rd, Concord (905) 482-2910

Barn Chefs, The

Sarah Woods & Luca Molteni 5543 Highway 620, Coe Hill (613) 337-9299

Conscious Living Cuisine Processing Ltd.

Marilyn Harrison 126815 Southgate Rd 12, Dundalk (519) 923-2001 consciouslivingcuisine.ca

Diana Distribution Center

Gary Tam 3767 Nashua Dr, Mississauga (905) 678-9888

Friendly Butcher, The

Lauren MacDonald 3269 Yonge St, Toronto (416) 544-1729 thefriendlybutcher.com

G & L Meat Inc.

Kenny Huang 3 Dynasty Dr, Markham (416) 918-4109

www.ontariomeatandpoultry.ca

Mark’s Hungry Deli & Kitchen Mark Schlote 24 Chauncey Ave, Etobicoke (416) 234-9910

A strong Board of Directors helps to ensure the association is eectively representing the membership and delivering consistent, high quality programs, services and support that OIMP members much deserve.

OIMP is seeking Board Members with a broad range of skills and experience to serve on the 2016-2018 Board of Directors commencing April 14, 2016.

Business Members interested in sharing their industry knowledge and expertise are asked to submit their Expression of Interest no later than 4:30pm on March 31, 2016.

For more information contact Laurie Nicol, OIMP Executive Director, at (519) 763-4558 Ext 224.

Nostra Gourmet Foods Inc.

Anne Convery 5-20 Millwick Dr, North York (416) 410-9018 nostragourmetfoods.com

Associate Members Packaging Technologies Inc.

Debi Bowins 310 Courtland Ave, Concord (905) 761-5925 ext. 218 ptibox.com

Price Controllers Inc.

Stephan Machin 600-675 Cochrane Dr East Tower, Markham (905) 530-2333 pricecontrollers.com

OIMP

ADMINISTRATION

&

BOARD LISTING

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

DIRECTOR | Marc Oliver Sargent Farms, Milton

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@oimp.ca

DIRECTOR | Brenda Reinhardt Sprucedale Quality Meats, Sprucedale

Industry development Coordinator | Derek Boudreau d.boudreau@oimp.ca MARKETING & COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca PRESIDENT | Cory Van Groningen VG Meats, Simcoe PAST PRESIDENT | Joe Abate Abate Packers, Arthur VICE PRESIDENT | Carol Goriup Florence Meats, Oakville SECRETARY/TREASURER | Christine Hobson Halenda's Fine Foods, Oshawa DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener

DIRECTOR | Kevin Schinkel Schinkel's Legacy, Chatham DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese BLOCKtalk is the official publication of the OIMP, distributed to over 2000 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

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

ADVERTISING DEADLINES 2016 Summer May 13 Fall August 12 Winter November 11 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.

BLOCKtalk - Spring 2016

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Member Achievements Longo’s Turns 60!

Over 5000 Coats Collected!

Driven by the passion of three brothers, Tommy, Joe and Gus Longo, the first Longo’s opened its door in 1956. From a small fresh produce market at the corner of Yonge and Castlefield in Toronto to a fresh food, full service grocery chain, Longo’s has come a long way. With 29 Donnell Insurance had locations across the GTA, the Longo’s name stands for freshness and another amazing year for our Cookies for Coats & quality.

Coats for Kids Campaigns!

For the last 60 years, Longo’s has dedicated itself to preserving traditions In 2008, Donnell Insurance and serving freshness. And this commitment can be experienced from initiated the Cookies the locally sourced produce that fill their shelves to their wide offering for Coats campaign. If you brought in a gently of fresh food, to our team members who are always there to help. used coat, they gave you a delicious box of cookies.

With the success of that campaign, in 2011 they (left to right: Major Jeff Johnston, started their Coats for Salvation Army, Joe Donnell) Kids Scholarship.

The high schools collect gently used coats and in turn they offer every high school in Burlington a $1,000 Scholarship to a graduating student.

This year they donated 1,263 coats to the Salvation Army and the Compassion Society along with cash donations amounting to $13,470.

Donnell is proud to say that since 2008, they have collected over 5,000 coats, over $43,000 in cash donations, and awarded $21,000 in scholarships.

Celebrating 30 years in Business

by Expanding

OIMP Members Sharing the Love (left to right: Gerard Stemmler, MaryAnn Stemmler, Terry Stemmler, Kevin Stemmler, Shawn Stemmler)

OIMP’s final Facebook campaign of 2015, Share the Love, wrapped up late December. Benefiting Ontario food banks, the campaign had the largest impact of all 2015 campaigns with over 66,000 people reached and 717 shares. Over 3200 votes were cast for local food banks and the three with the most votes were Grimsby Benevolent Fund Food Bank, Grimsby, Lanark County Food Bank, Carleton Place, and Inn of the Good Shepherd, Sarnia.

Stemmler Meats started in the fall of 1985 by Gerard and MaryAnn Stemmler in the family garage with the Waterloo Farmers’ Market as the first store front. From there a 1000 sq. ft. store was opened in Heidelberg that same year. In 2005, the Stemmler brothers opened a 6000 sq. ft. retail facility with an attached production facility. Over the next 9 years 300% growth was experienced. Fast forward to 2015 Many thanks to Vik’s Meats, Pete & Gus's Meat Market, and The -16 and the Stemmler brothers will be opening a new 17,000 sq. ft. Country Butcher/Lambton Meats for partnering with OIMP in production facility in Waterloo for a total of 23,000 sq. ft. between the delivering donations of Ontario meat and poultry to these much deserving food banks. two facilities.

You created this PDF from an application that is not licensed to print to novaPDF printer (http://www.novapdf.com)

The goal is to expand presence across the province to food service and retail locations. They also want to have a very large focus on servicing the Ontario Broader Public Sector which includes health care and education systems whom they feel are underserviced with unique quality products.

“The support of the OIMP has been very important for needed guidance when additional help is needed. We encourage you to invite other companies you know of to join. Our family believes a strong OIMP association will make for stronger family businesses in our industry!” ~Kevin Stemmler, Co-Owner 6

BLOCKtalk - Spring 2016

www.oimp.ca

2016

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

Quality Engineered Solutions | Viscofan Canada Inc. Duropac | MMIS INC. | Pemberton & Associates Our association is dependent upon the ongoing financial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the sector.

For more information on how you can become part of the OIMP Supporter Program contact Derek Boudreau at d.boudreau@oimp.ca or (519) 635-9281.

O n t a r i o I n d e p e n d e n t M e a t Pr o c e s s o r s

www.ontariomeatandpoultry.ca w w w. o i m p. c a | w w w. o n t a r i o m e a t a n d p o u l t r y. c a | m e m b e r @ o i m p. c a | ( 5 1 9BLOCKtalk ) 7 6 3 - 4 5 5-8Spring 2016

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The

EVOLUTION

of Pest Management Program Components to Support Safe Food

BE AUDIT-READY with

er f f O l a i c e Sp P Members OIM clusive Ex

onth M t s r i F * FREE

Abell Audits will ensure that your Pest Management Program will meet third party auditor standards such as: SQF 2000

d on a t is base ac *offer onth contr -m EW 12

FSSC 22000

N

NSF GFTC

By: Steven Graff, H.BSc., Quality Assurance Manager, Abell Pest Control When it comes to the meat industry, the days of the pest management professional, simply providing good service, controlling pests, and summarizing their findings and actions on a paper report, are gone.

Yes, good service and strong communication is critical to ensuring safe food; however when it comes to the current environment of HACCP requirements, better science and Third Party Food Safety audits, much more is needed to meet expectations.

A strong and effective pest management program needs to proactively prevent, quickly detect, and safely eliminate pests such as cockroaches, rodents and flies. But what does that look like? Using rodent control as an example will highlight the fundamental program components as well as the new ‘normal’ in pest management.

AIB Silliker BRC

Call Us Today!

Marc Charlton

Office: 519-743-8551 Mobile: 226-338-5312 Email: mcharlton@abellgroup.com

1-888-949-4949

I

AbellPestControl.com

1. Inspection and Reporting: A large portion of pest management involves the inspection process to detect pest presence and to identify may be used temporarily to trap out an infestation or to proactively any structural conditions that will allow rodents to enter or hide within monitor an area should rodent presence be suspected. With interior your building. Flagging sanitation concerns that act as attractants to rodent control it is important not to simply rely on regular spaced pests and could potentially provide them with food source is also critical. devices to determine pest free status; inspection and monitoring are Your service technician will help identify any conducive conditions and critical to success. with your support, work to strengthen your facility’s defenses against rodents.

In addition to the fundamentals your program should address these areas to excel in compliance and performance: 2. Exterior Bait Stations along the Perimeter: An exterior baiting program greatly helps to eliminate rodents before they have the 4. Service technicians with experience and training on how to opportunity to gain entry into the building. The food and food odours, effectively service food facilities and the stringent requirements with warmth and potential shelter provided by meat processing facilities respect to paperwork, food safety and Third Party Audit standards. are highly attractive to rodents, both rats and mice. By maintaining a Does your service technician have formal, certified training network of bait stations serviced on an effective frequency, typically on Good Manufacturing Practices (GMPs)? Does the monthly, rodent pressure can be significantly reduced. Bait pest management company have established service stations must be secured either to the ground or building, procedures for food facilities? Organic protocols? be tamper resistant, and locked. The Rodenticide used within the station must be properly secured to 5. A Documentation Binder that includes key protect non-target animals and a warning sticker details on the pest management program specifying the product used within the station including program description, business must be visible on its surface. credentials such as company licenses, service technician licenses and training 3. Interior Mechanical Trap Network: Indoors, certificates, insurance, device floor mechanical mousetraps are utilized along the plans for the facility, up to date MSDS building perimeter and within warehouse and product labels for pesticides, areas to intercept mice should they gain entry service reports, Approved Chemicals through a door or on a shipment. Snap traps Lists, Pesticide Usage Logs, etc.

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BLOCKtalk - Spring 2016

www.oimp.ca

6. Electronic Reporting and Pest Activity Trending. Electronic reporting allows for a much higher level of detail to be captured with respect to the individual service verses a paper service report. As regular services are merged into one report and findings are tied to specified locations, filtering can be performed to identify chronic issues in the facility with respect to sanitation, structure or pest concerns. Electronic reporting also utilizes barcodes on pest management devices allowing for pest activity and proof of device service to be captured. Typically, pest activity data is processed within these reports to give trend report graphs that can be altered in real time for specific pests or specific locations within the facility.

communication of the issues and cooperation in addressing deficiencies is vital to ensuring a successful and effective program.

documenting and addressing pest activity and conditions that could support it. Be sure to investigate the opportunities to maximize the pest management program at your facility to ensure food safety and to meet HACCP requirements.

8. Program Support. The support team your pest management provider offers can play a critical role in managing the entire program and keeping food safety on track. This support Abell Pest Control will come in the form of branch management, 246 Attwell Drive, Etobicoke, ON a quality assurance department, and a strong 1-888-949-4949 | sgraff@abellgroup.com local base of service technicians. The support www.abellpestcontrol.com team can provide your facility with regular program reviews to determine whether revisions are necessary to mitigate chronic problem areas and strengthen the program.

They can also provide staff training, detailed facility audits, and pest identification services.

7. A Corrective Action process to ensure What may have once been considered ‘bells appropriate action is taken to address and whistles’ for pest management programs important issues identified during the pest are now standard requirements for your management service is also a key requirement. clients and any Third Party Food Safety audits.

This process can be conducted via a paper Program requirements fall under the principle Corrective Action Log but is often built of Active Program Management, meaning into electronic reporting systems for easier that both the food facility and the pest management on a daily basis.

Strong management company must be consistently

“Superior case-ready stretch packaging systems begin and end with Reiser and Fabbri.”

(L) Alex Halterman, Plant Engineer (R) Lenny Lombardi, Vice President

“At AVA, we are a major supplier of case ready meats to supermarkets and other retailers throughout the Northeast. We help our customers with just-in-time case ready beef and pork programs.

The advantage we provide is that all of our products look as if they were produced at store-level.

“We achieve that ‘wrapped in-store’ “Fabbri Stretch look using Fabbri Stretch Wrappers Wrappers make a from Reiser. Our high-speed Fabbri superior package machines consistently produce superior that retailers love packages that ‘scream’ fresh. And because it appears when we combine Reiser’s Vemag to be wrapped MMP ground beef portioner and tray in-store.” handling equipment with the Fabbri system, we have a fast and efficient case-ready solution.

“The bottom line is that Reiser is one of our most valuable and trusted partners with nearly 80% of the machines in our plant from them. Reiser equipment is perfectly suited to our mission of producing products that appear to be wrapped in-store. Plus, Reiser service and support is second to none – we feel they are just as committed to our success as we are!”

Lenny Lombardi, Vice President

www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2014

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www.oimp.ca

BRANDING

Cost Effectively

for Top of Mind Awareness

By Katie, Angie and Aleks of A1 Package Co. Top of mind awareness is the goal in all marketing endeavors; to rank high in the minds of consumers. An example of a company ranking high on the minds of its consumers is McDonald’s, typically the first restaurant thought of when we need a quick meal to go. They have mastered top of mind in the quick meals to go category.

We all want to be the first “go to” resource or “look for” item when a customer needs a product we offer. Many companies attempt to build top of mind awareness through internet, radio, television or print advertising but this is can be very expensive for small businesses.

What can be done with little budget? A common starting point is for small retailers to begin branding with the use of a custom printed declaration label, however, the more cost effective and accelerated brand building method is with a single purpose, uncluttered, strategically placed, clearly visible logo.

meat and HMR packaging, party trays, fresh breads, and baked goods sold in your store. Custom branded labels are priceless when building top of mind awareness as your brand and reputation are reaching those who are not regular customers when brought to friend’s homes, community events, fundraisers and parties.

Your brand also represents your quality. It reflects a deep sense of pride when your products have a reputable name that stands behind it. Brand your product if you are proud of it! Brand it to build company value you are your brand and your brand is you.

A1 Package Co 1-877-77 A1PKG (21754) clientcare@a1pkg.com www.A1PKG.com

Top of mind is built through repetition of a dedicated single message.

Imagine your customers being greeted daily by your logo, and possibly your slogan when they open the fridge, cook a meal, or tear open a branded steak package at a BBQ. Ask yourself how many times a month, week or day your customers see your logo and think of you? How often would you like them to see your logo? In how many places is your logo displayed in your store at this moment? You can extend your marketing reach and build company value by simply adding a brand building label to your fresh, high quality,

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2016

11

- Tech Talk -

Condensation control one of the most vexing problems in the meat industry today

Daphne Nuys-Hall, Technical Director

Spring is fast approaching and with it comes sunshine and warmer temperatures. However, with the warmer temperatures outside so begins the increase in the likelihood of condensation forming inside.

Condensation is one of the most vexing problems in the meat industry today. The need to refrigerate areas within the plant to minimize bacterial growth and preserve product quality has produced conditions that make condensation a potentially significant problem.

well as on walls which are not subject to the into consideration warm air versus cold air. same rigorous cleaning and sanitizing routine as the rest of the plant. These areas may Plants typically have attempted to resolve contain accumulations of dirt, debris, meat condensation problems either with fans to residue, rust and other particulates which then draw warm air in or with exhaust fans to pull become harbourage sites for micro-organisms. cold air out. But this creation of negative air pressure can also lead to Beads of moisture “We are literally trying to can become drips condensation which, in most of contamination, defy the laws of physics in cases, requires installation of some type of dehumidification carrying with it dirt, Condensation occurs when the surface microbes and other processing plants by trying to technology. temperature of a material, often metal, in your contaminants. At maintain a cold room and, at plant is below the dew-point temperature best, condensation Dehumidification systems the same time, control a big prevent condensation by of the air in contact with the material. The poses a threat to dew point temperature is the temperature product quality and, keeping the air surrounding latent moisture load.” at which the air can no longer hold all of its at worst, it could the cold surface at a constant - Chuck Taylor, Sr VP, water vapour and some of the water vapour lead to consumer dew point set just below the The Stellar Group must condense into liquid water. The dew illness and a major temperature of the coldest point is always lower than (or equal to) the recall. Moisture can also rot wood and cause surface. Dehumidification systems come in air temperature. If the air temperature cools other damage to the facility structure, inviting two types: mechanical and desiccant. to the dew point, or if the dew point rises to pests and other sources of contamination. equal the air temperature, then dew begins Mechanical dehumidifiers set two coils in to form. At this point where the dew point It is a mistaken notion that standard industrial series, passing cold air first through a cooling temperature equals the air temperature, the refrigeration equipment can control humidity. coil, then through a reheat coil. relative humidity is 100%.

The problem stems from the very nature of the processing plant. Mix hot water, moist meat A desiccant dehumidifier takes plant air and Moisture will collect at any point where warm, cuts, warm-blooded operators and process runs it over a desiccant wheel, which absorbs moist air comes into contact with a cold heat into a 4⁰C (40⁰F) processing environment, much of the moisture from the air. Desiccant surface, where cold meets hot: countless places and moisture will accumulate - guaranteed. dehumidifiers supply low dew point process air in a processing plant. Walls, ceilings, between The moisture that the air cannot absorb results to critical production areas within your plant. coolers, between cutting room and kill floor in condensation.

This desiccated air allows for an appropriate rooms, loading dock areas, the list goes on. control dew point, well below room surface temperatures where condensation can form. It can bring the relative humidity down as low Controlling airflow within a meat processing as 15 percent.

Condensation is a concern in meat plants as facility is critical to food safety and it is the connection between the non-food condensation control. Appropriate air balance Routine maintenance of the refrigeration contact and food contact areas of your plant. can eliminate the potential for moisture and systems will ensure optimum performance.

Condensation forms on overheads such as condensation. Air should move from the Ensure that the drain lines and pans are cleaned rails, beams, light fixtures and ceilings as cleanest to the dirtiest areas, as well as taking regularly to prevent water build-up during

What is it?

Why is it a concern?

What can we control?

the defrost cycle and subsequent freezing floors are maintained in good condition to when the system returns to set parameters. prevent pooling of water.

Reduce the amount of water in the environment. Check for leaking hoses and There is no magic bullet for solving faucets and repair where necessary. Not only condensation issues in meat processing will this reduce the amount of moisture in environments as many different scenarios the air but will reduce your water bill! Ensure can play out within the almost endless mix hoses are not left running unnecessarily. of variables. The constant generation and Reduce the unnecessary use of water. For movement of hot air and cold air creates example, employees will often use hoses to countless opportunities for condensation and remove debris and heavy soil during sanitation associated airflow challenges. rather than a squeegee or shovel. Ensure the

OIMP invites you to attend our Ventilation and Humidity Control Workshop on June 22 to hear more about the ways in which you can take control of condensation in your meat plant.

Email technical@oimp.ca for more information.

Condensation continues to be one of the Top 10 Audit Findings for both abattoirs and free standing meat plants.

- Safety First -

Health & Safety for your Small Business How to "Do It"

Some small business owners believe they'll escape the notice of • First Aid for a minimum of one worker per shift.

Ministry of Labour (MOL) inspectors who surely have bigger fish to fry. The truth is that the MOL inspectors can't take their eyes off • Use of required personal protective equipment. small businesses - and no wonder. You comprise 90 per cent of Ontario firms and one-third of its workforce.

Under the law, organizations with twenty or more employees must have an active Joint Health and Safety Committee (JHSC), and No matter how small your business is, you are held accountable for certify at least two members (one worker and one manager). keeping employees safe. And keeping them safe means empowering them to recognize risks and act in their best interests.

Workplaces with six to nineteen staff must select a health and safety representative: an individual who is committed to improving How to "do it" is the second of six critical steps to an effective health prevention in the workplace, and capable of fulfilling the same and safety program, designed by our trusted health and safety provider, responsibilities and powers assigned to JHSCs in larger organizations.

Workplace Safety & Prevention Services (WSPS).

Certification requires the completion of Part One (basic training) What is the "it" you need to do? Identify and control your hazards, and Part Two (workplace-specific hazard training) of Ontario's certainly - and we address hazard assessments in step four: "Watch for certification training standard under the OHSA. It" - but the prelude to hazard assessments is a deep commitment to training your staff.

You'll find helpful links and downloads in the WSPS Roadmap for Small Business (look for it on www.wsps.ca/smallbusiness).

Your commitment to training needs to be deep for two reasons.

One, health and safety training is a legal requirement. And two, doing it incorrectly or inefficiently is a colossal waste of time and money, something no business, large or small, can afford.

What the law says Mandatory training under the Occupational Health and Safety Act (OHSA) depends on your type of business, and includes: • Ministry of Labour Health and Safety Awareness Training for Workers and Supervisors available at no cost at www.labour.gov.on.ca), which must include instruction on these elements, under the OHSA: o the duties and rights of workers and supervisors under the OHSA o common workplace haza rds a nd occupat iona l i l lnesses, a nd how to ident if y, assess a nd ma nage t hem o the role of joint health and safety committees (JHSCs) and of health and safety representatives o the roles of the MOL, Workplace Safety and Insurance Board (WSIB), and Health and Safety Associations o information and instruction requirements set out in the Workplace Hazardous Materials Information System (WHMIS) Regulation o sources of information on occupational health and safety.

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BLOCKtalk - Spring 2016

How to "Do It" Here are three strategies to keep your valuable, skilled employees doing profitable work safely in a tough competitive environment.

Never assume: The single most damaging mistake small (and large) business owners and managers make is assuming people already know what to do. "There's a perception that this task is common sense or that they should already know how to do it from previous jobs or training, and therefore I shouldn't need to train on it," says Paul Mansfield, Account Manager at WSPS. "Never assume that your life experience is remotely close to another person's. Instead, assume this person has never done this before. Especially if you're training a young and vulnerable worker."

Close all training gaps: Assess your workers' knowledge and skills within the context of any newly assigned job responsibilities. Make sure they understand the hazards, and are trained on every task they are expected to perform (don't neglect to document these activities).

Put extra effort into training new and young workers, who are four times more likely to be injured in the first 28 days on the job: they are often eager to prove themselves, oblivious to risks, and convinced they are invincible. They may not know it, but they depend on you to keep them safe.

Make your training sticky: Help employees remember what they've learned by explaining how the training will affect their well-being and success on the job. Connect the training to the organization's health and safety goals. Be clear about expectations and conditions of employment. Banish distractions like cell phones from training www.oimp.ca

Simple tray packing.

The T 300 traysealer is particularly space-saving and economical. Thanks to its robust engineering, the MULTIVAC Hygienic Design™ and its optimum ease of operation, it is always the better solution.

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venues. In the days and weeks after the training, ask workers to recall and demonstrate what they learned.

Let's make this easier You deserve to be on the simplest, fastest path to a healthy, safe and productive workforce. Check out all six steps to an effective health and safety program in the "Roadmap," "How-To Guide," and other resources offered on the WSPS Small Business Safety Made Easy, and find out how to get it, do it, write it down, watch for it, report it, and find it.

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

By recycling food and animal by-products we promote sustainability and provide responsible value-added solutions Our suite of services includes: ▪ Animal By-Product recovery for butcher shops, abattoirs, grocery stores ▪ Oil & Grease recovery for restaurants and food processors ▪ Grease Trap & Interceptor cleaning

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Toll Free: 1.800.263.0302 Fax: 905.628.8577 Web: www.rothsay.ca Email: ontariosales@rothsay.ca

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- Funding -

Funding Programs for Ontario Processors RED Program Accepting New Applications GF2 Funding: Next Round Opens March 4 Ontario is providing rural communities, businesses and organizations, Be ready when the next round of Growing Forward 2 funding with funding to help attract investment, create jobs, and boost tourism, applications opens on March 4, with applications accepted until through a renewed Rural Economic Development (RED) program.

March 24.

The RED program is accepting applications on the following dates: • April 16, 2016 to July 15, 2016 • July 16, 2016 to October 15, 2016 • October 16, 2016 to January 15, 2017

What are they looking for?

• Good projects that align with one of the six areas of focus below • Well-written and well-documented projects • Required permits for the proposed project are in place • New projects that have yet to be started

The renewed program has two streams for applications. For projects to qualify under either stream, applicants must demonstrate how their project benefits rural Ontario. Support for business applicants Areas of focus eligible for funding: now includes a cost-share of up to 20% to a maximum of $1 • Environment and climate change adaptation million per project. For more information email red@ontario.ca.

• Animal and plant health • Market development • Labour productivity enhancement • Assurance systems; food safety, traceability, animal welfare • Business and leadership development The Southwestern Ontario Development Fund gives money to businesses, municipalities and not-for-profit organizations for economic Questions? Contact the consultants in OMAFRA's Business development in southwestern Ontario.

Development Branch at 1-877-424-1300 or ag.info.omafra@ontario.ca.

The fund supports projects that:

Southwestern Ontario Development Fund

• create jobs • encourage innovation, collaboration and cluster development • attract private sector investment Two types of funding are available through the fund: business and regional.

Funding amount for the business stream is up to 15% of eligible project costs to a maximum grant of $1.5 million. Investments of more than $10 million that also create more than 50 new jobs may be eligible for a loan of up to $5 million.

Successful applicants need to contribute at least 50% of total costs from your own resources or through private financing.

More information can be found at www.ontario.ca.

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www.oimp.ca

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www.oimp.ca

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- Business Member Profile -

In photo: Founders, Alois and Herta Wagenhammer

50 Years

in the Making: Wagener's Meat Products

By: Heather Nahatchewitz, Marketing and Communications Director What started as a store front on Bloor Street in 1966, founded by Alois and Herta Wagenhammer, Wagener’s Meats is now a thriving provincial FSMP conducting solely wholesale operations at the facility on Six Point Road, Toronto.

My first question after sitting down with Stephanie Wagenhammer, was to ask her role in the family business. Her answer was simple, “We don’t really have roles here. If I’m needed in the back, I go to the back. I go where I’m needed to get the work done.” A graduate from the business program at McMaster, Stephanie is the youngest of the family and together with her older brother, Orry, they represent the third generation in the business.

Orry attended Dalhousie for business also, the siblings already knowing they would be going into the family business. “This is how we grew-up,” says Stephanie. “It’s our pride and joy. Normally kids grew up playing on play grounds but we played here, coming in with mom and dad on weekends. At family get-togethers we don’t talk about politics or religion - we talk about meat.”

For a very brief period, all three generations had the privilege of working together as a family. Now, led by second generation Peter and Claudia Wagenhammer, the second and third work to honour the footprints of Alois and Herta and continue to strive forward with the legacy they left behind.

Original recipes were created in Austria by Alois and are still used today, coupled by new recipes developed by Peter with input from the rest of the team. What started with 25 products now tops 200 fifty years later. Peter himself went over to Austria in 1977 to apprentice and learn specifics about the trade. For their part, in addition to business degrees, Stephanie worked at Wiberg Canada and Orry at Wiberg Austria to become more familiar with the meat business while allowing them time to decide whether they had the passion needed to be in the meat business.

How do they make it work? “We have respect for one another. We are a very close family and it works for us. We get along very well and our skills complement each other.”

When asked about staff, Stephanie couldn’t say enough. “Without them we have nothing. We want people to be happy and want to come to work.

Our pride is our people.” Twenty-four strong, some have been there 40+ years, seeing the second and third generations grow and join the business.

“Finding staff can be challenging,” she adds. “Fortunately for us, the turnover here is low, but as long term employees begin to retire it’s hard to find people to take their spots. How

do you easily replace someone that has worked here their entire adult life? They are family.”

Given her relatively young age, it seemed ridiculous to ask Stephanie what she would tell her younger self if she could.

On the other end of the gamut, Wagener’s But her answer was articulate and has no problem finding customers. “We are perhaps beyond her years, “I would blessed with our customers. They love our stuff tell myself to be happy with my as much as we do. We often send them new choices. I made the right choices. I products to sample as we found my calling. trust their feedback. They "OIMP membership is It takes a strong want us to succeed.” to work in important because it brings woman the meat industry.

Wagener’s niche is selling us all together. It gives us You have to love it into specialty delis a safe space where we can or you might as well across Ontario, from the get out. I wish my smallest butcher to high congregate and talk. We’re grandparents could end independent chain such a small playing field see us now as it would stores. “Our customers we need to stick together.” make them so proud.” are loyal and we have - Stephanie Wagenhammer mutual respect across the Wagener’s business values board. Some customers are simple. “It’s important proud, and hard-working family, the legacy of have been buying from us since Bloor Street.” to stand by what you’re selling. If I wouldn’t quality that the Wagener’s name carries will put it on my dinner table, I wouldn’t sell it remain a family tradition for many more years All processing equipment in the plant is to other people. Hard work pays off. Respect to come. imported from Germany including a new pays off. In this industry you have to be levelsmokehouse being installed this year with headed. You have to do what you have to do Wagener’s Meat Products state of the art technology. “Demand is to provide the customers what they want - the 40-44 Six Point Rd. growing and we need to meet the needs of our best product.”

Toronto ON M8Z 2X2 customers.”

(416) 231-0606 “Seeing it all come together is the best stephanie@wagenersmeat.com Their bacon may be one of the most popular part,” says Stephanie. “Even if something www.wagenersmeat.com items but Wagener’s forte is fermented salami. goes wrong it’s an opportunity to ask what @WagenersMeat “That’s where it all started. When people taste happened. What can we do about it? What our products, they know it. They know its did we learn?

Wagener’s salami.”

Hearing constructive criticism and being able Their Tiroler Schinkenspeck (an Austrian- to rise to the challenge gives us a chance to style ‘prosciutto’) is Stephanie’s personal make us better.” favourite. A dry cured pork product, it’s less salty and with a rich aroma. Made with a six With a solid 50 years already behind them, week process (the longest), Stephanie adds, Wagener’s Meat Products will continue to “It’s a beautiful product, and tastes amazing head for new heights of continued success. The served on a platter or just on its own. It’s authentic European style products will remain decadent but I could eat it every day.” customer favourites, and with such a dedicated,

- Associate Member Profile -

Donnell Insurance Brokers: We Care By: Heather Nahatchewitz, OIMP Marketing and Communications Director Since inception in 1983, Donnell Insurance has built a solid foundation of clients who believe in the undeniable merits of dedicated service, and who appreciate the distinct benefits associated with the kind of trusted, one-on-one relationships that have become the company’s signature trademark.

“Supporting the OIMP is important as the small to mid-sized food companies need a strong voice and a competitive advantage. It is in all of our best interests that this industry thrives.”

apps and emails. This will allow the consumer to have 24 hour access to policies, premiums, claims, endorsements, etc.”

Seventeen employees strong, Peter is proud to have a fun upbeat office staff. The social committee keeps it light with golf days, pizza lunches, Blue Jay games and other group What started as a small family company, activities. Perhaps a by-product of Peter’s Donnell has grown into a privately-owned personal philosophy to “have fun at what you - Peter Donnell corporation, serving mainly the Ontario are doing and then it will never seem like market, but also licensed in five other provinces. new programs have included nursing homes, work”. day cares, private schools and golf courses.

They are known in the industry as leaders in This is not to suggest Donnell’s doesn’t keep manufacturing and wholesale markets with When asked about Donnell’s focus for 2016, their eye on the ball. “We need to keep Peter Donnell, commercial lines executive, changing and stay ahead of the curve. This is an Donnell proudly supports: responded, “Continual awareness of options industry that rewards innovative, progressive and technology that are changing the insurance thinking,” says Peter. landscape. There are many opportunities to Carpenter Hospice look at insurance from different angles like risk How does Donnell maintain client trust and sharing within a group of similar individuals foster long-term relationships? Peter responds, Joseph Brant Hospital or companies.”

“By always acknowledging the company isn’t Local Amateur Sports paying the employee’s salaries. The customer Peter went on to say, “We see many is.”

Juvenile Diabetes of Canada opportunities to grow and diversify our business. Investment in technology will allow Donnell Insurance Brokers Halton Women’s Shelter us to capitalize on the changing consumer 3077 Mainway Drive landscape, entice younger talent to enter the Burlington, ON L7M 1A1 Heart & Stroke Foundation business and implement new ideas for the (905) 319-2252 future.” www.donnellins.com United Way info@donnellins.com And what does the future look like? “I think @donnellins Kidney Foundation of Canada it will for sure be paperless, and all done via

The Salvation Army

Burlington Performing Arts Centre Canadian Cancer Society

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OIMP would like to thank Donnell Insurance Brokers for being an OIMP Gold Level corporate supporter. www.oimp.ca

Donnell Insurance is your product recall specialist.

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

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BLOCKtalk - Spring 2016 2015-10-26 9:57 AM

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- Affiliate Member Profile -

Celebrating Ontario Beef In 2015, the Beef Farmers of Ontario (BFO) continued positive partnerships, and celebrated new ones to promote the presence of Ontario beef and its importance in maintaining a healthy diet.

BFO was proud to support the Ontario Association of Food Banks (OAFB) this past year to help those less fortunate receive the much needed protein in their diet. BFO partnered with OAFB to provide $40,000 towards the sourcing and delivery of 15,000lbs of fresh Ontario ground beef to food banks across the province. This contribution amounted to over 45,500 servings of beef for Ontario families in need. In recognition of this support, OAFB awarded BFO with the 2015 Paul Mistele Award, an award recognizing agricultural partners showing significant and enduring commitment to ending hunger in Ontario. BFO’s donation has made a tremendous impact in helping Ontario’s food banks ensure that children and adults living with hunger have access to healthy protein, alongside fresh and non-perishable food staples, throughout the year.

BFO once again continued its partnership with Canada Beef and the Canadian Football League (CFL) in 2015 to promote Ontario and Canadian beef 'Fueling the CFL'. BFO directors, staff and producer volunteers travelled to Ottawa, Hamilton and Toronto to spread awareness of the powerful protein benefits of beef.

In photo: Minister of Agriculture, Food and Rural Affairs, Jeff Leal; Bob Gordanier; BFO, Susan Lee; OAFB, Bruce Christie; Farm & Food Care Canada The success of last year's activities continued. At each game, a 30-second video clip showcasing Canadian beef was featured on the stadium’s big screen, along with a live shot of an Ontario beef farming family.

The BFO activation space, located in the stadium, was set up once again to engage with consumers and fans and to promote Canadian and Ontario beef. This display area was a hub of activity – answering consumers’ questions, as well as providing excellent information and raising awareness about the high quality and nutritious beef Ontario farmers work hard to produce. Cooking and nutritional information was also distributed via display materials, handouts and 'The Playbook' filled with nutrient-rich beef recipes. At each game, Ontario beef farmers had great representatives featured on the big screen. Dave and Kim Perry and family attended the Ottawa RedBlacks game, Greg and Sandra Seed and family joined the Hamilton Tiger-Cats game and Colleen, Allan and Ali Cathcart represented Ontario's beef farmers at the Toronto Argonauts match.

In the fall and early winter of 2015, BFO joined the Ontario Culinary Tourism Alliance (OCTA) to promote Ontario beef in local restaurants across the province. The purpose of our partnership was to raise awareness among those who are passionate about local food and grow the presence of Ontario beef on restaurant menus. The campaign was held over a twelve week period at 46 participating restaurants.

In addition to the promotions in the restaurants, there was a great presence on social media with recipes and upcoming events being posted to Twitter and Facebook. OCTA also curated 12 blog posts to promote the campaign, some of which were focused directly on Ontario beef. A video was also compiled to attract visitors to the restaurants participating in the FeastON program. BFO's partnership with OCTA was a successful partnership to promote the awareness and presence of Ontario beef in local restaurants.

To learn more about what BFO is involved in throughout the year, follow @MakeItONBeef on Twitter!

Beef Farmers of Ontario 130 Malcolm Rd. Guelph, ON N1K 1B1 (519) 824-0334 makeitontariobeef.com ontariobeef.com

In photo: Ontario Beef Farmer Greg Seed and sons 24

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www.oimp.ca

Braised Beef Short Ribs in Tomato and Bacon Sauce

Serve these decadent short ribs over a bed of pappardelle noodles with a generous ladle of sauce.

Preheat oven to 325°F. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium heat. Brown ribs all over about 3 or 4 minutes per side.

Transfer to platter.

Add garlic, onion, celery, carrot and bacon.

Cook, stirring, for about 8 minutes, until vegetables are lightly browned and bacon has rendered. Add tomato paste, thyme and oregano and cook for 1 minute. Add red wine to pan, stirring to scrape up any brown bits.

Add beef stock, diced tomatoes and rosemary. Bring to a boil. Return beef ribs to Dutch oven.

Cover and transfer to oven.

Braise ribs for about 3 hours or until fork tender. Remove ribs and tent with foil. Strain sauce to remove excess fat.

Pour sauce into skillet over medium-high heat and simmer for about 20 minutes or until reduced to about 1 1/4 cups (300 mL). Serve ribs with sauce and sprinkle with parsley.

Cook’s Notes: Ask your butcher for “English Cut” short ribs, cut into 3 or 4-inch pieces, between the bone.

Serves: 6 to 8 Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes www.ontariomeatandpoultry.ca

Ingredients 4 lb (2 kg) Ontario beef short ribs on the bone, cut between the bones 1/2 tsp (2 mL) each salt and freshly ground pepper 1 tbsp vegetable oil 3 cloves garlic, minced 1 onion, chopped 1 stalk celery, chopped 1 carrot, chopped 6 slices side bacon, chopped 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) chopped fresh thyme 1 tsp (5 mL) dried oregano 1 cup (250 mL) dry red wine or water 1 cup (250 mL) reduced sodium beef stock 1 can (28 oz/796 mL) diced tomatoes 2 sprigs rosemary 1/4 cup (60 mL) chopped fresh parsley

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A Simple Plan

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

www.oimp.ca

oimp workshops & webinars

OIMP is committed to strengthening Ontario’s meat and poultry industry by providing training, education and assistance with regulatory compliance, embracing a robust food safety culture.

This year we are excited to have presentations from industry experts on Sanitation, Condensation Control, Pest Control and more. For the most up to date listing of our workshops/webinars and registration information visit www.oimp.ca or contact info@oimp.ca .

If you have something you would like to learn about or if you have an idea for a presentation that you feel would benefit the industry please contact Daphne Nuys-Hall at technical@oimp.ca.

OIMP Members receive a 50% discount on webinar and workshop registration fees!

Lunch & Learn Webinars run from 12:00 to 1:00pm. Invitations to login will be sent once registration is received and processed.

Workshops run from 1:00 to 4:00pm at the OIMP Guelph office (unless otherwise noted on the registration form).

PEST CONTROL WORKSHOP May 25, 2016

Pests are insects, rodents, birds and other animals that can contaminate food, spread disease and seriously threaten public health. Pests are known to cause biological, physical and chemical contamination. Pests can contaminate ingredients, packaging and even finished products with disease. Pest control is one of the easiest ways to increase food safety. Both prevention and treatment steps are needed. This session will provide you with the information you need to understand what is required of a successful Pest Control Program.

EXECUTING AN EFFECTIVE MOCK RECALL WEBINAR September 21, 2016

You have developed and documented your Recall Plan but now what?

How do you know that it will be effective? Will you be able to trace all of the products or identify all of the customers that have received them?

This webinar will walk participants through a Mock Recall – identifying where gaps may exist and strategies on evaluating your Recall Plan’s effectiveness.

Contact member@oimp.ca to register.

VENTILATION DESIGN AND FOOD SAFETY WORKSHOP June 22, 2016

Unwanted moisture is a problem in nearly all meat processing plants throughout the world. Dangerous conditions, such as fogging, are the results of unwanted moisture forming on equipment, floors, ceiling, and walls. Condensation happens in processing plants when warm humid air comes in contact with cooler surfaces such as those found in cut rooms, chiller rooms and packaging rooms. This workshop will outline the principals of sanitary design of a meat processing facility in relation to humidity and temperature, to control condensation. www.ontariomeatandpoultry.ca

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info@igloo400.com 370 Norfinch Drive, Toronto, ON, M3N 1Y4 Tel: 416-663-3051 | Toll Free: 1-888-408-8819 | Fax: 416-663-5793

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BLOCKtalk - Spring 2016

www.oimp.ca

how to decode a GS1-128 meat industry standard barcode By: Judith Kirkness, Minotaur Software There are several kinds of barcodes in use in industry today. Most follow a GS1 standard. GS1 is the non-profit, worldwide organization that grants unique barcodes to manufacturers and brand owners. They are known as offering ‘one powerful language of business’.

In the food industry, the common barcodes include the UPC barcode (now called GTIN-12 – GTIN means Global Trade Identification Number), which is a 12 digit barcode generally used to identify an item that will be sold in retail stores. There is the GTIN-14 (formerly called an SCC for shipping container code) which is a 14 digit case barcode that is used if contains a number of retail units (GTIN-12 units) inside.

It often looks like the following:

Both of these barcodes only include a unique supplier prefix and an item number, and do not identify the lot or date the product was made; so, these barcodes are not useful for traceability.

The meat industry is ahead of many other segments of the food industry because they have adopted the GS1-128 barcode as their industry standard around the world. The GS1-128, (also called Code 128 or EAN-128) is a barcode which contains multiple pieces of information that can be captured with a single scan. The reason they adopted this barcode ahead of other segments is because catch weight cases are common in the meat industry and for those cases, each case weighs a different amount.

There are actually 99 possible segments that can be included in a GS1-128 barcode, but some segments are for other industries, as the GS1 organization assigns barcodes to all industries, not just food.

Common segments found on meat cases include: (01) (02) (10) (11) (12) (13) (15) (17) (310n)

(320n)

(21) (422) (423) (424) (425)

GTIN-14 (Global Trade Identification Number) GTIN of Contained Trade Items Batch or Lot Number [up to 20 alphanumeric digits] Production Date (YYMMDD) [exactly 6 digits] Due Date (YYMMDD) [exactly 6 digits] Packaging Date (YYMMDD) [exactly 6 digits] Best Before Date (YYMMDD) [exactly 6 digits] Expiration Date (YYMMDD) [exactly 6 digits] Net Weight, Kilograms (Variable Measure Trade Item) [exactly 6 digits] where ‘n’ is the number of decimals Net Weight, pounds (Variable Measure Trade Item) [exactly 6 digits] where ‘n’ is the number of decimals Serial Number [up to 20 alphanumeric digits] Country of Origin of a Trade Item Country of Initial Processing Country of Processing Country of Disassembly

To join GS1 to get assigned your own unique supplier prefix and barcodes, visit www.gs1ca.org.

To see a full list of all possible barcode segments (called application identifiers) visit this Wikipedia page: https://en.wikipedia.org/wiki/GS1-128

Using these composite barcodes, multiple pieces of information can be passed along the supply chain with the ease of a single scan. So, grab your list and walk your warehouse to see what information your It’s easy to determine what information is available within a GS1- suppliers are providing you in their barcodes and look at your own 128 barcode by looking at the segments included in the barcode. The barcodes to ensure you are giving your customers the information they segments are often highlighted in the numbers listed below the barcode need in barcodes you are printing. by using brackets.

Here is a typical meat industry barcode:

Minotaur Software Ltd. 202 Main St N, Brampton, ON L6V 1P1 (905) 458-7575 info@minotaursoftware.com

www.ontariomeatandpoultry.ca

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Consumer Trust By: Cher Mereweather, Executive Director, Provision Coalition

If you increase transparency, you will increase trust.

- Committing to Transparency and Integrity -

through easy to understand and find communications on company websites.

Of course we know in the meat processing industry that communicating practices is one thing, making production and processing changes are another. Developing a sustainability action plan at the processor This simple statement nicely summarizes a report by The Center for level takes resources and dedication, but it’s part of a continuous Food Integrity (CFI) in the U.S. on consumer trust. A Clear View of improvement commitment integral to good business practices. You Transparency and How it Builds Consumer Trust takes a hard look, can create your own complementary sustainability action plan within after many years of research, at how different categories of consumers Provision Coalition’s online sustainability portal. respond to food production and supply chain issues.

For more information or help getting started visit www.provisioncoalition.

The report delivers a clear message that consumers have an increasing com or contact Cher Mereweather at cmereweather@provisioncoalition. expectation for transparency in the food supply chain. What might be com. even more significant is that consumers look to food manufacturers to provide transparency in all aspects of food production. The table below Provision Coalition is funded in part through Growing Forward 2, a demonstrates that even on the topic of animal well-being, consumers federal, provincial, territorial initiative. hold food manufacturers responsible for transparency. Are you prepared to tell that story?

Provision Coalition 100 Stone Road West, Suite 205 Guelph, ON N1G 5L3 (519) 822-2042 info@provisioncoalition.com @ProvisionC

provisioncoalition.com

Transparency is important for both positive and negative issues. On the latter, consumers want to know how a company is addressing a problem when it arises. The report provides solid evidence of how Maple Leaf Foods managed their listeria outbreak in 2008. By taking responsibility, apologizing publicly and increasing food safety measures, Maple Leaf foods proved that being transparent can trump the “big is bad” bias on the road to building trust, even in very difficult circumstances.

Not surprising, the report also revealed that consumers rate transparency in food safety and the impact of food on health as the two most important categories. In terms of general communications, consumers are looking for straightforward access to information through product labeling (particularly for health and food safety), or on a company’s website. Further, they don’t want to be told – they want to be shown.

The report states, consumers are saying, “Show me your practices and explain to me how you’re verifying them.”

In terms of environmental impact, labour practices and human rights, consumers want the opportunity to ask questions and seek information 30

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RESOURCES FOR ONTARIO’S MEAT PROCESSORS What you will find: • • • • •

Provision Coalition – your one-stop source for sustainability

• •

Free Registration Getting Started Framework Self-Assessment Tool Key Performance Indicator Scorecard Technical Checklist & Environmental Benchmarking Tools Waste & Wastewater Reduction Tool Funding & Consultant Database

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CFO Expands Local Food Communities with new Artisanal Chicken Program Chicken Farmers of Ontario (CFO) is continually looking to meet the changing needs of Ontario consumers and markets. Last year, CFO announced a number of new programs designed to help farmers and independent processors fill local food and seasonal markets, giving Ontario consumers more choice and options in how and where they buy locally-grown chicken. These new programs include an Artisanal Chicken program which is targeted to smaller, independent, familyfarmers and the independent meat processing community looking to cater to markets within their communities.

This innovative program is the first of its kind in Canada.

Under the CFO Artisanal Chicken program, non-quota holding farmers who wish to grow between 600 and 3000 chickens each year can partner with independent processors to provide Artisanal Chicken for select identified markets. Prior to the development of this program, smaller-scale farmers in Ontario were limited to only growing up to 300 chickens per year for home consumption or farm-gate sales under the CFO Family Food Program. (Candidates interested in participating in the program are required to complete an application for an Artisanal Production Licence).

In January 2016, CFO granted conditional licence approval to more than 80 local farmers from around the province to join the Artisanal Chicken program. These farmers have built (or will build) relationships with local processing partners, and in some cases, will extend the relationship directly to the retail sector.

CFO continues to focus on finding new ways to support the growth of a local chicken industry, increase job opportunities across the province and ultimately to provide fresh ideas to grow Ontario.

Members of the Ontario Independent Meat Processors (OIMP) and Ontario farmers looking to supply their communities with fresh, high quality chicken are encouraged to get involved in the Artisanal Chicken program today!

For more information on this unique opportunity visit ontariochicken.ca.

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BLOCKtalk - Spring 2016

Chicken Farmers of Ontario 3320 South Service Rd, Burlington, ON L7R 3Y8 (905) 637-0225

PACKAGING FOOD?

Samuel Packaging Group has everything you need!

Stretch Wrappers

Case Erector & Sealer

EaglePM Trayformer Kompo Filler

Shrink Wrappers Strapack Strapper Kompo Clipper

Kompo Sanitation Cleaning

Tray Sealing Equipment

Samuel Packaging Group Packaging and Unitizing Solutions

1-800-607-8727

www.ontariomeatandpoultry.ca

Thermoforming Equipment

www.samuelstrapping.com www.youtube.com/samuelstrapping

www.goval.com

BLOCKtalk - Spring 2016

33

S AV E T H E D AT E S ! ontario independent meat processors

INDUSTRY DAY 2 016

THE

MEATING PLACE 2016

April 14, 2016 | 10:00am - 3:30pm Teatro Conference & Event Centre, 121 Chisholm Drive, Milton

October 21-23, 2016 Deerhurst Resort, 1235 Deerhurst Drive, Huntsville www.deerhurstresort.com

#OIMPID16

#MEATINGPLACE16

Making Connections

Strengthening Connections

Business and personal success is all about making the right connections - new colleagues, employees, customers, and friends - and finding the people who will lead you to new opportunities.

If you are a stakeholder in Ontario’s meat and poultry processing sector, you don’t want to miss this opportunity to strengthen connections with peers and key decision makers in the industry.

You are invited to join us at Industry Day 2016, where we are bringing together members from all aspects of the meat industry including processors, retailers, producers, suppliers and government to share in a day of Making Connections.

You are invited to attend OIMP’s biennial conference and retreat this fall in beautiful Huntsville, Ontario. The weekend begins with An Evening with Handtmann in the Maple Pub, followed Saturday by a line-up of speakers, complemented by TableTALK, our tabletop tradeshow, Dave Tiller’s People’s Choice snack stick and jerky competition, and Ontario’s Finest Butcher 2016 final round. The banquet takes place Saturday night and the conference concludes Sunday morning with our motivational speaker.

Capping off the day will be our Meat and Mingle networking event. Stay for a drink, sample some of the best meat products Ontario has to offer, and make some new and lasting connections!

Business and Retail Associate Members interested in sampling product at the Meat and Mingle should contact Daphne Nuys-Hall at technical@oimp.ca or (519) 763-4558.

A special thank you to our 2016 corporate supporters for without your assistance we would be unable to put together these events for our members. Please see page 7 for a complete list of members who have chosen to become part of the 2016 Supporter Program.

Please watch for further communication on Industry Day and The Meating Place to come via email and direct mail or feel free to contact the office for more information at member@oimp.ca or (519) 763-4558.

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

BLOCKtalk - Spring 2016

www.oimp.ca

expert plant productivity & traceability

Affordable Integrated Solutions for: • Data collection – barcode scanners, mobile computers, RFID • Label printing and protective enclosures • Static or in-motion piece, carton and pallet weighing • Product management and label design • WIP tracking and recipe management • Shipping / receiving • Procurement, sales and purchase orders • Insight into – yields, loss, giveaway; sales profit / loss; product costing; real-time production and inventory • Detailed traceability reporting

CONTACT US TO LEARN MORE wwww.carlisletechnology.com info@carlisletechnology.com 1.800.806.2000

Effective Cleaning & Sanitation Course – Theory & Applicatio traceability software

Apri

Three day hands- on course in our state-of-the-art pilot plant! © 2015 Honeywell International Inc.

Conestoga’s Institute of Food Processing Technologies (IFPT) will deliver a training session Effective Cleaning & Sanitation Course address questions such as,

Three day hands-on in our state-of-the-art Why is effective Cleaningcourse and Sanitizing so important? pilot plant!

Conestoga’s Institute of Food Processing Technologies (IFPT) will deliver a training session to address

What should questions such as:be cleaned and sanitized?

Why is effective Cleaning and Sanitizing so important?

When should cleaning and sanitation take place?

What should be cleaned and sanitized?

When should cleaning and sanitation take place?

Thiscourse three-day course provide of the and sanitation This three-day will provide in-depth will knowledge of the in-depth best cleaning knowledge and sanitation practices in best the foodcleaning processing industry through hands-on activities in a real-life food manufacturing environment.

Participants will perform testing and swabbing, conduct visual inspections and practices in the food processing industry through hands-on activities in a real-life food create a master cleaning schedule and SSOP’s.

manufacturing environment. Participants will perform testing and swabbing, conduct visu inspections and create a master cleaning schedule and SSOP’s.

The course is also designed to help participants, • identify the main causes of environmental cleanliness failure

• determine the most appropriate methods of detection and correction

• apply microbiological and ATP testing techniques

The course is also designed to help participants,

Register today, and learn from industry experts in the only hands-on, state-of-the-art learning facility unique to Conestoga’s IFPT.

To learn more about the course or to register, visit ifpt.ca or contact • identify the mainifpt@conestogac.on.ca. causes of environmental 850 Fountain Street South, Cambridge, ON, N3H 0A8 519-748-5220 ext. 2499 www.ontariomeatandpoultry.ca

cleanliness failure

• apply microbiological and ATP testing techniques

• determine the most appropriate methods of detection and correction BLOCKtalk - Spring 2016

35

NUTRITION ANALYSIS SERVICE Cost Effective - Members receive a 50% discount on services.

Compliant - Meet your regulatory obligations.

Complete confidentiality guaranteed!

OIMP offers a Nutrition Analysis Service to assist you in meeting your labelling obligations for prepackaged food products.

The service includes a nutrient analysis and a camera ready Nutrition Facts label.

CONTACT US TODAY! (519) 763-4558 oimp.ca | technical@oimp.ca

Do you use your personal vehicle for business?

By: Peter Donnell, Donnell Insurance Brokers Most insurance companies classify vehicle use into one of three categories - commuting to work or transit, commercial use, or pleasure and errands only.

While these categories accurately describe the driving behavior for most people, some drivers who use their vehicle for business purposes have faced a dilemma. Do they report they only use their vehicles to commute to work, or do they acknowledge they use their vehicles for commercial purposes and face higher premiums? You must disclose the proper usage of your vehicle in order to be properly insured but make sure you are clear as to the extent that you use your vehicle for business.

If you drive your vehicle to work, but also use it to visit clients for limited business, you may need Incidental Business Use rating and for a small increase in premium, you won't have to worry about having any problems at the time of claim. Imagine the hardship of finding out you are unable to collect after an accident, especially after faithfully paying your insurance premiums because you failed to disclose the actual use of the vehicle. Don't be caught in a situation like this! If in doubt, talk to your broker about your vehicle usage and see if you need Incidental Business Use! Donnell Insurance Brokers Ltd. 3077 Mainway Drive Burlington, ON L7M 1A1 905-319-2252 info@donnellins.com www.donnellins.com

Commercial vehicle insurance isn't just for big trucks!

36

BLOCKtalk - Spring 2016

www.oimp.ca

Key to

Effective

Data Management Sustainability

By: Mike McMorris, General Manager, BIO There are many moving pieces in the meat world: consumer desire for local products; evolving environmental, animal welfare, and traceability requirements; international trade dynamics; market access; new tools for genetic improvement (genomics); etc. To be successful and sustainable, you need to be proactive.

It can be said that sustainable meat production involves the three P’s - profit, planet, and people. ‘Profit’ is an obvious element because if sustainable meat were not profitable, we would end up with no livestock farmers or processing plants! ‘Planet’ deals with the environment and will involve an expansion of positive initiatives such as Environmental Farm Plans and regulations regarding processing facilities. ‘People’ is all about how society accepts the industry, including things like adherence to established Codes of Practice for animal welfare.

There is one common element in all factors…effective data management.

Collecting, documenting and sharing data. Most plant owners and farmers would rather be performing their daily tasks than collecting and working with data, therefore it needs to be collected easily and transformed into useable information without difficulty.

Today’s businesses have access to several different providers, including BIO, who can help producers and processors gather information on animals and track traceability, inventory, and sales information. For more information on bioTrack and bioLinks call (855) 2462333 or visit bridgingintelligence.com.

Watch for Part One of a two-part series from Wayne Slater of Carlisle Technology in the Summer issue of BLOCKtalk on ‘How to Choose and Implement the Right Food Traceability System’.

294 Mill St East, Suite 209 Elora, ON N0B 1S0 Toll Free: 1 (855) 246-2333 Phone: (519) 767-2665 www.bridgingintelligence.com

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.

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

CAN DIFFERENTIATE YOUR BUSINESS.

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

@bio_Track @bio_Links BLOCKtalk - Spring 2016

37

Advertiser Index A1 Packaging www.a1pkg.com

pg. 11

Meat Depot, The

www.themeatdepot.ca

pg. 9

Abate Packers www.abatepackers.com

pg. 27

MMIS Mondo Inc. www.mmis.ca

pg. 32

Abell Pest Control www.AbellPestControl.com

pg. 8

Multivac ca.multivac.com

AKR Consulting www.akrconsulting.com

pg. 32

Pemberton & Associates www.pemcom.com

pg. 19

BIO www.bioTrack.ca

pg. 37

Poly-Clip www.polyclip.com

pg. 26

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

pg. 23

Provision Coalition www.provisioncoalition.com

pg. 30

Carlisle Technology www.carlisletechnology.com

pg. 35

Quality Engineered Solutions www.qes.ca

pg. 17

Donnell Insurance www.donnellins.com

pg. 23

Reiser

www.reiser.com

pg. 10

Duropac www.duropac.com

pg. 18

Rothsay www.rothsay.ca

pg. 15

Handtmann Canada www.handtmann.ca

pg. 39

Samuel Packaging Group www.goval.com

pg. 33

pg. 28

VC999 www.vc999.com

M&M Enterprise (Canada) Inc.

www.mmenterprisescanada.com

pg. 13

Viscofan www.viscofan.com

Igloo Food Equipment www.igloofoodequipment.com

Malabar Super Spice

www.malabarsuperspice.com

38

BLOCKtalk - Spring 2016

pg. 15

pg. 2 & 40

pg. 31

pg. 23

www.oimp.ca

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2016

39

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BLOCKtalk - Spring 2016

A DIVISION OF

www.oimp.ca