2015 Fall BLOCKtalk

BLOCKtalk - Fall 2015 1www.ontariomeatandpoultry.ca

Fall 2015 Vol. 21, Issue 3 $10.00

Keeping Ontario’s Meat and Poultry Industry Informed

ALSO INSIDE:

Effective Environmental Sampling Programs pg. 8

Provincially licensed abattoirs…by the numbers pg. 22

Trotters Butcher Shop & The 'Shed Market Pg. 16VC999 Pg. 18

Funding Programs for Ontario Processors pg. 15

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Veal Farmers of Ontario:An Update

23

20President’s Message .............................................................................Executive Director’s Message ...........................................................Welcome to the Association .............................................................Names in the News ...............................................................................Member Achievements ......................................................................Tech Talk: E�ective Environmental Sampling Programs ...........Safety First: Do You Know the Hazards in Your Workplace? ......0.2015 OIMP Webinar and Workshop Schedule .........................Funding Programs for Ontario Processors ..................................Trotters Butcher Shop: You’ve Got to Try the Pork Chop ........The ‘Shed Market : Where to Start ..................................................VC999: Knowledge to Draw On ......................................................Veal Farmers of Ontario: An Update .............................................Provincially licensed abattoirs…by the numbers ....................New Session Targets Preventative Sanitation Controls ..........X Marks the Spot ...................................................................................Ontario’s Finest Butcher 2015 ..........................................................You’re Invited to the Industry Event of the Year ........................

4 4 5668

101215161718202223242728

New Session Targets Preventative Sanitation Controls

INDEX

27

X Marks the Spot24

Ontario’s Finest Butcher2015

www.oimp.ca4 BLOCKtalk - Fall 2015

MeMber Directories

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

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 | [email protected] | www.oimp.ca

oiMP LiFetiMe MeMbers

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

oiMP LoNG tiMe MeMbers

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

Meat iNDustry achieveMeNt (Mia) awarD reciPieNts

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

Sixteen years ago Janet Wellwood started working for the OIMP as our Communications Coordinator; back when this association ran on a staff of three at the leadership of Leo Rocheleau, my dearly departed friend.

I cannot recall a time when Janet did not have a smile on her face

or in her voice, even through some of the most challenging times. Janet has moved on to an exciting new career opportunity at the University of Guelph and we wish her all the best in her new position.

We are in the process of recruiting to fill the position, so please be patient with us if you get the answering machine and not that familiar greeting we all became so accustomed to…"Thank you for calling"…

October is going to be an exciting time for us in Niagara Falls this year, starting with a sold out Meat Industry Expo. Over 60 exhibitors will be showcasing the latest in equipment, products, and services available to support our businesses. I encourage you to stop by the Flavours section to sample some of the best meat, poultry, wine, and beer in the province. Can it get any better?? Of course! Handtmann Canada is hosting an open house reception on Friday evening, offering a terrific way to connect with fellow business owners.

Saturday afternoon, the 2nd annual Ontario's Finest Butcher competition finals will take place right on the Expo floor. At 2:00 pm come cheer on the three finalists competing head-to-head for the ultimate title.

The excitement peaks Saturday night with our Awards Gala, often referred to as the ‘Academy Awards for the meat industry’. Ontario's Finest Butcher will be announced, followed by the Ontario Finest Meat Competition™ awards including the Ron Usborne Award of Excellence plus the new Diamond Award. You won't want to miss this fabulous evening where we roll out the red carpet and honour our members. Tickets are very limited so order them now and avoid disappointment.

Supporting one another is key to the success of our businesses and the association. I encourage you to visit with our exhibitors and to thank our sponsors, whom without their financial support we wouldn't be able to do what we do!

See you at the Falls....

Laurie Nicol, Executive Director

You’re invited...

Cory Van Groningen, President

Everything Changes

Affiliate Members - 6 Associate Members - 65 Business Members - 149

Business Retail Members - 53 Retail Associate Members - 62 Total Members - 335

• Ron Deeth (1995)

• Dr. Ron Usborne (1996)

• Nancy Ackert (1997)

• Jim Vidoczy (2000)

• Leo Rocheleau (2001)

• Gerry Houtzager (2003)

• Pat Johnson (2005)

• Tony Facciolo (2011)

• Leo Rocheleau, Maidstone (2007)

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

• VG Meats, Simcoe (2009)

• Springer’s Meats, Hamilton (2010)

• Halenda’s Fine Foods, Oshawa (2011)

• In Memory of Dave Tiller (2012)

• Conestoga Meat Packers, Breslau (2013)

• Schinkel's Legacy, Chatham (2014)

• The Beef Way, Kincardine (1979)

• Ontario Pork, Guelph (1980)

• Gord’s Abattoir, Leamington (1982)

• L’Orignal Packing, L’Orignal (1986)

• MMIS/MONDO, Aurora (1986)

• Nitta Casings, Markham (1986)

• Walnut Hill Farms, Gads Hill (1986)

• VG Meats, Simcoe (1987)

• Stemmler Meat & Cheese, Heidelberg (1988)

• Rothsay, Dundas (1988)

• Springer's Meats, Hamilton (1989)

• Member Relations

• Market Development

• Industry Development

• Industry & Government Relations


Dietrich’s Meat WarehouseMike Smolka1260 Speers Rd, Oakville(905) 847-5295dietrichs.ca

Meat The ButcherErnie Hunter157 Main St, Mount Forest(519) 323-3482

The Whole PigTeresa Van Raay37871 Dashwood Rd, Dashwood(519) 237-3255thewholepig.ca

MIAMeat

Industr

y Ach

ievem

ent

Award

I Nominate...

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.

Call for NOMINATIONS!Meat Industry Achievement (MIA) Award

Submit your nomination by October 2, 2015

All nominations must be submitted to Laurie Nicol, Executive Director, no later than October 2, 2015.

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

MIAMeat Industry Achievement

Award

Gloucester Fine Foods Inc.Janusz Pipin1220-1228 Old Innes Rd, Ottawa(613) 749-8878

That Pie PlaceJamie Nadeau461 North Service Rd W, Oakville(905) 827-3373thatpieplace.com

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

Welcome to the Association

PUBLICATION ADVERTISING DEADLINESpring February 13Summer May 15Fall August 14Winter November 13

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 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.

Business Members

OIMP &ADMINISTRATION BOARD LISTINGEXECUTIVE DIRECTOR | Laurie [email protected]

TECHNICAL DIRECTOR | Daphne Nuys-Hall [email protected]

INDUSTRy DEVELOpMENT COORDINATOR | Derek Boudreau [email protected]

MARKETING AND COMMUNICATIONS DIRECTOR | Heather [email protected]

MARKETING AND DESIGN COORDINATOR | Melissa [email protected]

pRESIDENT | Cory Van GroningenVG Meats, Simcoe

pAST pRESIDENT | Joe AbateAbate packers, Arthur

VICE pRESIDENT | Carol GoriupFlorence Meats, Oakville

SECRETARy/TREASURER | Christine HobsonHalenda's Fine Foods, Oshawa

DIRECTOR | Shannon DesboroughFinest Sausage & Meat, Kitchener

DIRECTOR | Marc OliverSargent Farms, Milton

DIRECTOR | Brenda ReinhardtSprucedale Quality Meats, Sprucedale

DIRECTOR | Kevin SchinkelSchinkel's Legacy, Chatham

DIRECTOR | Kevin StemmlerStemmler Meats & Cheese

Retail Associate Members

Associate MembersAbell Pest ControlMarc Charlton36 Centennial Rd, Kitchener(519) [email protected]

Cog-Veyor Systems Inc.Kathy Nawrocki371 Hanlan Rd, Woodbridge(905) [email protected]

FoodconDon PlumsteadBox 247, Paris(519) [email protected]

Igloo Refrigeration Ltd.Stan Snieg370 Norfinch Dr, Toronto(416) [email protected]

Klever Equipped Inc.Michael Klee1881 Steels Ave W, Toronto(416) [email protected]

MeritechLiz Meitus400 Corporate Cir., Golden, CO(800) [email protected]

Viscofan Canada Inc.David Flomen290 Benjamin Hudon, Ville St Laurent, QC(514) [email protected]


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Names in the News

Dr. Grandin Visits AbateThe Abate family was honoured to host Dr. Temple Grandin along with OMAFRA staff at their plant in June 2015. Dr. Grandin was interested in viewing the zephyr gun used to humanely euthanize rabbit which was developed by OMAFA with their help several years ago. This has become the industry standard for processing small animals. Dr. Grandin has extensive experience in humane handling and processing of animals however this was her first visit to a rabbit processing plant and was quite pleased with the method and results.

Maple Leaf’s VP of Animal CareMaple Leaf Foods announced the appointment of Greg Douglas as vice president of Animal Care. Douglas joins the company after serving more than 10 years in public service, including with the Canadian Food Inspection Agency, as chief veterinary officer for the province of Saskatchewan and most recently, chief veterinarian for Ontario.

Jackiw Assistant Deputy MinisterRandy Jackiw is the successful candidate in the recent competition for an 18 month assignment for the position of Assistant Deputy Minister, Economic Development Division.

Randy’s Ontario Public Service career began with OMAFRA where he held management roles in provincial plant health and food safety programs, and food and horticultural inspection. Prior to moving to the CEO role in 2002, Randy was OMAFRA’s Director of Resource Management where he was responsible for engineering, environmental management, land use planning, and agriculture technology transfer services.

Randy has a great understanding of Ontario’s agri-food industry and rural economy, a proven ability to create partnerships with external stakeholders and has demonstrated his ability to successfully manage program delivery with an organization of over 400 employees.

Leadbetters’ Achieves BRC Certification

LEADBETTER FOODS INC. is proud to announce their achievement of BRC Global Standards certification.

BRC Global Standards is a leading food safety and quality certification programme, used by over 22,000 certificated suppliers in 123 countries. The Standards guarantee the standardisation of quality, safety and operational criteria and ensure manufacturers fulfil their obligations to consumers.

BRC Global Standards are often a fundamental requirement of leading retailers. Internationally, LEADBETTER FOODS may now reach markets where BRC Global Standards certification is required.

Guided by BRC Global Standards, Canadian Food Inspection Agency regulations and H.A.C.C.P. (Hazard Analysis and Critical Control Points) practices, LEADBETTER FOODS INC. continues to ensure each product is made with consistently high quality in a safe environment. Consumer confidence and satisfaction remains the foremost objective.

Member Achievements


surfaces, the highest level of risk, e.g. slicers and tables. Zone 2 sites are non-product contact sites that are directly adjacent to product contact surfaces and can include control buttons, equipment framework and mechanics’ tools. Zone 3 sites are within the post-processing areas and include floors, walls, drains, floor mats, forklifts, pallets and air handling units. Zone 4 sites are not in the post-processing areas, but if unchecked, can lead to cross-contamination of Zones 1, 2 and 3. Zone 4 areas include hallways, loading docks, warehouses, coolers, bathrooms, and locker rooms.

2. What to Look ForFocus on the detection of Listeria spp. rather than L. monocytogenes. Targeting this group of broader indicator organisms leads to more robust verification of environmental conditions, and more rapid identification of niche and harborage sites. If Listeria spp. is detected, appropriate investigation and implementation of corrective actions can occur in order to prevent potential product contamination by L. monocytogenes.

3. Determine Frequency of TestingInitially, this may be subjective but should be done often enough to provide useful data in regards to environmental control. At a minimum you may want to start with five sites monthly. This amount may change based on the results.

Samples should be taken at different times. Pre-operational samples are useful to verify effective sanitation of food contact surfaces. Routine sampling should be performed during production. It is recommended that sampling of Zones 1-3 take place at a minimum of three hours after the beginning of production, and should be varied to cover times, days, and shifts across the entire production schedule.

In order to make the best use of resources and collect relevant data, it is important that processors perform their own plant specific evaluation to determine the selection of number of samples and frequency of sample collection in each of the zones.

4. Review ResultsTo realize full value from a Listeria sampling program, results need to be organized and reviewed by a qualified employee as they become available in order to detect trends and identify problems. Reviewing the results from the previous four to eight samplings would provide a moving window that could detect trends over a period of time.

OIMP recently created a Microbial Working Group, consisting of business and associate members, to discuss the challenges facing and opportunities available to meat plant operators with regards to microbiological testing

programs. One of the areas identified as an opportunity for meat plant operators to be proactive is the development and implementation of Environmental Sampling Programs.

Environmental sampling programs can be used for a number of purposes. A properly established program will act as an early warning system for potential microbial hazards in a meat plant and confirm that sanitary designs, personnel practices, and operational methods already in place are, in fact, effective.

The main advantage of such a program is that it’s non-destructive and can be repeated over and over to observe trends that may provide an early indication of potential problems. It also provides the opportunity to detect and eliminate contamination from the processing environment before it reaches food contact surfaces and finished products.

An environmental sampling program can be as simple as using ATP-Bioluminescence to perform routine monitoring of the effectiveness of the sanitation program, or as complex as targeted investigative swabbing for specific micro-organisms such as Listeria spp.

Listeria is a bacteria of concern for the ready- to-eat (RTE) meat industry as it is commonly found in the environment. While processed meat and poultry products are cooked to destroy L. monocytogenes, on rare occasions this environmental bacteria can re-contaminate the product as it is being packaged, handled or distributed. Therefore it is extremely important in a RTE meat processing plant to ensure that they are monitoring and controlling for L. monocytogenes with an environmental sampling program.

An environmental sampling program for Listeria is a seek-and-destroy program; the aim is to find, eliminate, and prevent establishment of Listeria growth niches. For those new to designing and implementing an environmental program a suggested path to begin is as follows:

1. Establish “Zones”The “zone” concept is widely used in RTE meat and poultry plants for environmental monitoring programs; plant operations are divided into zones based on level of risk. Zone 1 represents product contact

- Tech Talk -

Daphne Nuys-Hall, Technical Director

Effective Environmental Sampling Programs

If you are looking for it and you don’t find it – you’re not looking hard enough! A successful environmental sampling program is one that rewards aggressive investigation and does not penalize finding Listeria spp. These positive results are viewed as an opportunity to strengthen and improve food safety programs.


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5. Investigation & Corrective Actions Corrective actions should be taken any time Listeria spp. is identified in the plant. The purpose of investigating the results and implementing corrective actions or preventive measures is to try to identify the root cause and eliminate the condition that may have resulted in the presence of Listeria spp.

Corrective actions should be initiated as rapidly as possible to eliminate the potential niche where Listeria spp. could grow or survive. The course of corrective action will depend upon the particular situation and actions may escalate depending on persistence.

Whether your environmental sampling program is part of on-going sanitation verification or an investigation for a specific pathogen it should be a planned and strategic course of action. This ensures that the results are meaningful and corrective actions can be effective. For more information or for resources to help you develop your Environmental Sampling Program contact Daphne Nuys-Hall at [email protected].

Resources: OIMP Environmental Sampling INFO SheetCanadian Meat Council’s Industry Best Practices for Control of Listeria monocytogenes

For more information, contact: Daphne Nuys-Hall OIMP Technical Director [email protected] (519) 763-4558 ext. 222

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• Look at the way the work is organised or "done" (include experience and age of people doing the work, systems being used, etc).

• Look at foreseeable unusual conditions (emergency situation, power outage, etc.).

3. Evaluate the Risk When identifying and documenting hazards, evaluating the risk that the hazard poses helps determine which hazard is the most serious and thus which hazard to control first. Priority is usually established by taking into account the employee exposure and the potential for accident, injury or illness. To establish the risk answer the following questions:• What could possibly go wrong?• What would the result be should a worker come into contact

with the hazard?• How could the worker come into contact with the hazard?• What other factors may contribute to the hazard?• What is the likelihood of the hazard arising?

There is no one simple or single way to determine the level of risk. Ranking hazards requires the knowledge of the workplace activities, urgency of situations, and most importantly, objective judgement.

September 14, the Ministry of Labour will begin a 6-week material handling inspection blitz. Get ahead of the Ministry by starting your workplace hazard assessment focusing on those jobs involving material handling. Turn this into an opportunity by identifying gaps in your prevention program and implementing an action plan.

What is hazard assessment?A hazard is any practice, behaviour, substance, condition, or combination of these that can cause injury or illness to people, or damage to property. A hazard assessment involves identifying hazards and ranking the risks so that you can develop an action plan to eliminate or control them.

How is hazard assessment done?There are no fixed rules when performing a hazard assessment however outlined below are a few general principles that should be followed. For more detailed information and on-line resources visit www.wsps.ca.

1. Assemble the TeamWhile the employer is legally obligated under the Occupational Health and Safety Act to take every reasonable precaution to protect workers, which includes conducting hazard assessments, ideally they would be done by those closest to production, with the assistance of other people, such as managers, who are required by law to know what the hazards are.

2. Identify the HazardsOnce the team has been assembled and a plan has been developed on how to perform the assessment, e.g. dividing the workplace into major work areas or steps in the work flow, the goal is to find and record all possible hazards that may be present. To be sure that these hazards are identified the team should:• Look at all aspects of the work - include non-routine activities such

as maintenance, repair, or cleaning.• Look at areas inside and outside, e.g. shipping and receiving, waste

disposal, parking areas.• Look at accident / incident / near-miss records.• Include people who work "off-site" such as drivers or sales staff,

visitors, etc.

Do You Know the Hazards in Your Workplace?

A hazard is any practice, behaviour, substance, condition, or combination of these that can cause injury or illness to people, or damage to property.

- Safety First -

By Daphne Nuys-Hall, OIMP Technical Director

An average WSIB claim is $11,771.

Factor in other costs like lost productivity and staff replacement the cost can be as much as four times more - approximately $59,000 per injury.

With a profit margin of 5%, sales/services required to cover the total cost of one injury equals about $1.2 million.

Source: WSIB "Preventing Slips, Trips and Falls in the Workplace"


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4. Controlling the HazardThe next step is to determine whether existing controls are adequate. These controls include: • elimination/substitution — removing the

hazard from the workplace• engineering — reducing the exposure through

design or modification of the facility, equipment, ventilation systems, and processes

• administrative — altering the way the work is done, including timing of work, policies and other rules, and work practices such as standards and operating procedures (including training, housekeeping, and equipment maintenance, and personal hygiene practices)

• personal protective equipment — worn by individuals to reduce exposure; for example, to chemicals or noise

Determine what controls are required by law and by company rules. This may require consulting with an expert, such as an industrial hygienist, ergonomist or machine safety specialist.

5. Follow up on your assessment findingsIt is important to document and share the results of the assessment with affected workers, supervisors and managers. Everybody is required to know about the hazards, and understand that they have their own hazard responsibilities. Develop, share and implement an action plan for controlling the hazards and train workers on the new controls.

It is also important to review your progress with the action plan, and reassess regularly. The workplace is continually changing and with these changes new hazards can be introduced or existing ones eliminated, e.g. the installation of new equipment.

Hazard assessment should be an essential part of your organization’s safety culture and safety management systems, and will help reduce injuries and illnesses in your workplace resulting in greater productivity and employee engagement. For more information please contact Daphne Nuys-Hall at [email protected] or (519) 763-4558 x222.

Resources:Workplace Safety and Prevention Services: www.wpsps.caMinistry of Labour: www.labour.gov.on.ca

Every year, thousands of workers in Ontario are the victim of a serious injury or illness on the job. The majority of these injuries and deaths can be prevented if the hazards that caused them had been properly identified and controlled ahead of time. The importance of conducting a work place hazard assessment is immense; if the tragedies caused to an employee and their family by serious injury or death isn’t reason enough, company losses as a result each year are in the millions of dollars.


September 25 - Effective Energy Management WebinarAre you interested in learning how to save money on your energy bills? Energy usage may not be your primary focus, but it can be one of your biggest costs in the day to day operation of your business. This 1-hour session will focus on understanding your electricity bill and where your biggest energy costs may be. Our energy experts will also help you identify potential opportunities for saving energy, reducing costs, and applying for incentive rebates.

September 30 - Allergen Control Plans - Preventing a Recall WebinarFor hypersensitive individuals, certain foods and their derivatives can cause allergic reactions. There is no cure for food allergies and the only way for an allergic individual to protect themselves is strict avoidance of the allergen. This webinar 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.

November 10 - Manufacturing Innovations WorkshopIn today’s ultra-competitive meat processing industry, the rapidly developing ability to automate is pushing traditional speed and accuracy requirements to new limits. These advancements are creating breakthrough demands for hyper-accurate, high speed portioning and just in time production, making them the new cornerstones of processor profitability. This workshop will demonstrate the latest in high-speed automatic linking, hanging and cutting line technology. Participants will have the opportunity to be hands on in this workshop.

December 2 - Labelling Prepackaged Meat Products WebinarYour label is the gateway to a sale of your product. It tells the consumer who you are, what products you are selling and why they should buy your products above all others in the meat counter. Inaccurate, misleading or incomplete labels could negatively affect the consumer’s perception of your product and could be in violation of one or more labelling regulations, which could potentially lead to your product being recalled. This webinar will discuss the characteristics of compliant and complete labels.

2015 OIMP Webinar and Workshop ScheduleOIMP strives to deliver timely and informative workshops and webinars on relevant topics to the meat industry. We have partnered with experts in the industry to share their knowledge and expertise that can provide you with the resources to help solve a problem or improve your day to day operations.

Register today so as not to let these great training opportunities pass by.

Workshops Regular: $150 OIMP Member: $75

Webinars Regular: $50 OIMP Member: $25

Rates:

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).For more information or to register visit www.oimp.ca or call (519) 763-4558.

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Funding Programs for Ontario ProcessorsRED Program UpdateSupporting jobs and economic growth in rural Ontario is a key government priority. With the support of the Rural Economic Development (RED) program, rural communities are better positioned to create jobs and attract investment. Since 2003, Ontario has invested more than $185 million in 598 RED projects, generating more than $1.2 billion in economic activity and creating more than 37,000 jobs.

Earlier this year, the Ontario Ministry of Agriculture, Food and Rural Affairs led a review of the program to ensure that RED was meeting the expectations of businesses, community organizations and rural municipalities. The province will soon be accepting applications under a renewed RED program. The new intake will begin in October 2015. For more information email [email protected].

Canada-Ontario Job GrantCanada-Ontario Job Grant (the Job Grant) provides an opportunity for employers to invest in their workforce, with help from the government. The Job Grant will provide direct financial support to individual employers who wish to purchase training for their employees. It will be available to small, medium and large businesses with a plan to deliver short-term training to existing and new employees, and will provide up to $10,000 in government support per person for training costs.

If you're an employer with a particular skills demand, the Canada-Ontario Job Grant might be right for you. Applications will be accepted on an ongoing basis. For further information, please contact the Employment Ontario Contact Centre. Call toll-free 1-800-387-5656 or email [email protected].

Jobs and Prosperity Fund: Food and Beverage Growth FundUnder the Jobs and Prosperity Fund, the Food and Beverage Growth Fund provides funding for food, beverage and bio-product projects. This fund is available for food and beverage processing, and bio-product projects across the province with more than $5 million in eligible costs. You could receive a grant or loan reimbursing up to 20% of your eligible project costs.

For information regarding the Food and Beverage Growth Fund contact the Agricultural Information Contact Centre 1-877-424-1300 or send an email to [email protected].

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With 5-stars across the board for Facebook reviews (perhaps biased, but we’re not judging!), Trotters is already impressing the people of Guelph with their fresh sausages and salumi, all made in-house. I’m personally looking forward to trying the Bresoala or the Kimchi & Bacon Sausage or the Orange Walnut Salami, but apparently, from reviews, I’ve got to try the pork chop!

Reviews:"The best thing recently to happen to Guelph! Had the best pork chop ever here and I've had some pretty good pork chops.” ~ Stuart C.

“Chicken Liver Mousse - amazing - pork chops were fantastic and smoked andouille sausage was delish!!!" ~ Carolyn F.

"A weekly stop. Great product and advice on how to prepare what I purchase. This way I actually know what I'm doing on the bbq!"

~ Aaron Z.

- Business Member Profile -

This issue of BLOCKtalk we decided to feature two prominent members in the Guelph area. Both already huge successes in the market, you wouldn’t have guessed they’ve been in business less than a year. But they get it. Beyond dedication, passion, and skill, success for these two members comes from also supporting their communities and purchasing local. And local includes buying from numerous other OIMP members ensuring consumers get not only the best selection but some of the best meat and poultry from around the province.

Located downtown Guelph on Cork Street, Trotters Butcher Shop had its grand opening February of 2015; celebrating their six month anniversary in August. Owner Brett MacDonald, originally a chef at popular Guelph hotspots including Baker Street Station and Aberfoyle Mill, wants to bring back the premise of the ‘local butcher’. The butcher that calls you by name, takes their time to ensure you’re getting the cut you want, and the prep advice to go with. “Our staff is always available to provide tips and cooking instructions, and help you to select the cut that is right for you,” says Brett.

Trotter’s fits the definition of ‘Ontario independent meat processors’ to a tee, sourcing the finest quality local meats and creating their own hand-crafted salami and innovative dry cured products.

“With our nose-to-tail approach, our skilled team supports Ontario farms and our community, providing only the freshest and healthiest meat for our customers,” says Brett.

You’ve Got to Try the Pork ChopLeft to right: Liam Bible, Ches Zaborowski, Jeff Sample, Brett MacDonald

42 Cork Street EastGuelph, ON N1H 2W8(519) 763-0555trottersbutchershop.com

@trottersguelph

facebook.com/TrottersButcherShop

trottersbutchershop


Just bordering the Clairfields neighbourhood at Arkell Road and Gordon Street in Guelph, you’ll find The ‘Shed Market. A small retail location doing big business. Business that includes catering, take-out, prepared foods, RTE, deli counter, fresh meat case…the list goes on.

Their name (The ‘Shed) is derived from the concept of a foodshed. A foodshed encompasses how food flows from the farms and producers to the place where it is purchased. It includes the route these products travel, the markets they pass through, and finally ends up on dinner tables.

“We are foodshed fed! Our philosophy in business, as in life, is based on a strong sense of community. We work and play here. Dine, shop and are entertained here. We volunteer, teach, and help bring people together. The ‘Shed Market is an extension of our lives – established to support our community and offer the best products and services we possibly can,” says partner Jim Loat.

“We’re fortunate to have some of the best farmers and producers in the country, and we’re proud to bring their food to your table. We strive to make these products accessible and affordable, and maybe change the way you eat!”

Known for their famous pulled pork, consumers are also giving 5-stars for the wings, chicken pot pies, meatballs, and smoked mac and cheese, to name a few. It appears that the biggest dilemma with shopping at The ‘Shed is choosing where to start.

Reviews: “As a first time visitor, I will definitely be a returning customer!! The chicken wings I enjoyed tonight are the best I have ever tasted!! Nice, friendly atmosphere as well!!” ~ Kelly M.

“The most delicious sandwich ever and the bacon is amazing. Can't wait to try more!!!” ~ Lisa S.

“We had their chicken pot pies tonight. Amazing! Big hunks of white meat, great puff pastry and carefully spiced. Art really!” ~ Dante W.

1398 Gordon StreetGuelph, ON N1L 1C8 (519) 840-0800theshedmarket.ca

@theshedmarket

facebook.com/TheShedMarket

At The ‘Shed you’ll find other OIMP member products from the likes of:

• Conestoga Meat Packers • VG Meats

• Thatcher Farms • Harriston Poultry

• Stemmler’s Meats • Norpac Beef

• Willowgrove Hill Pork • Abate Rabbit Packers

Where to Start

- Retail Associate Member Profile -


Knowledge to Draw On

- Associate Member Profile -

By Heather Nahatchewitz, OIMP Marketing and Communications Director

and service. The unique combination with our XtraPlast supplies division allows us to offer a complete program to our customers all under one roof,” explains Remi Boudot, VP Canada.

VC999 currently employs more than 250 people worldwide, servicing Canada coast to coast with sales and service support. A family-owned company that’s family driven, VC999 likes to know their employees and have them part of the group. A very large proportion of employees have been with the company for 10+ years. “At VC999, we recognize excellence and support training and continuous learning, so together we all become a more efficient and effective organization.”

VC999 has been growing since the first day it was established in Canada. This year a building expansion will double their size; adding a new equipment show room with full access to machines and supplies. Customers can now come and test their product using the different packaging systems they offer. Further, VC999 is expanding their supplies converting department by installing two more lines for shrink bags and vacuum pouches to keep up with growth. In 2016, the Toronto warehouse will move to a larger facility.

VC999 Packaging Systems was founded almost a half-century ago and the company remains today, family-owned and headquartered in Herisau, Switzerland. The continued growth and expansion of VC999 throughout Europe, Asia and into the west includes manufacturing operations in Kansas City, Missouri, and offices throughout North, Central and South America.

The US office boasts nearly 30 years of sales, manufacturing, and spectacular service. The Canadian office, VC999 Canada Ltd., first opened 15 years ago in Montreal, and added a warehouse and office in Mississauga in 2011, to better serve the GTA.

VC999 sister brands include XtraVac Packaging Machines, providing machine solutions ranging from tabletop to massive industrial lines, and XtraPlast Packaging Materials, which stocks thousands of packaging supplies to fit any specific product needs.

“We develop complete new packaging ideas from start to finish. Our line of VC999 thermoforming machines has

been a great success throughout the country due to the simple design, ease of use, maintenance

Be sure to visit the VC999 pavilion at Meat Industry Expo 2015 - showcasing the newest technologies

in packaging for the meat processing industry.


When asked what does the future of the industry look like? Remi responded, “At VC999, we believe the industry has to adapt to new regulations and market expansion all the time. It is important to be up-to-date and always aware of what is new and what is happening. This is why we believe the association is a great way to be connected. We want to invent, design and manufacture solutions for food processors that like to supply healthy, safe and tasty foods.”

Speaking of, “We have been doing business with a number of OIMP members including Lococo’s, Springer’s

Meats, Denninger’s, Schinkel’s Legacy, Wagener’s Meats, Finest Sausage & Meats, and many others. We also do

business with the most recognized names in the food industry in Canada,” he adds.

VC999’s winning business philosophy can be explained simply as: #1 customer satisfaction, #2 employee satisfaction, #3 profit. Perhaps proof positive, VC999 was named AAMP's Supplier of the Year for superb packaging machine quality and service.

VC999 Canada Ltd. has been a strong supporter and proud member of OIMP for over 10 years, and we look forward to continuing this long-term partnership for many years to come.

VC999 Canada Ltd.153 Sylvestre, Saint-Germain-de-Grantham, QC J0C 1K0Tel (819) 395-4555, Fax (819) [email protected]

“supporting the oiMP is important because it’s a fantastic group of people dedicated to their industry,

always looking for talent, new ideas and innovation to be shared among members.”

~ Remi Boudot


Market AppVFO and Farms.com, with Growing Forward 2 funding, have developed a Veal Market Report app for Apple and Android available early September. As well, a more mobile-friendly weekly market report will be available across all platforms. The app’s market reports, compiled by VFO, are based on live-sale auction market data electronically submitted to BFO and direct sales reported by packers to VFO. Having timely access to market information will help producers make business management decisions.

Antimicrobial ResistanceAntimicrobial resistance and usage continues to be a focus for the VFO board and staff. Veal continues to be a discussion point around antibiotic usage and livestock production. Veal production has changed considerably over the years, VFO board and staff have spent considerable time educating government on changing production practices. The proposed policies would impact all veal production, regardless of stage of production or milk-fed or grain-fed.

Carcass Benchmarking Study UnderwayVeal producers have identified the ability to obtain and use the carcass information received from processors as a key risk to their financial sustainability. To help producers use this information to improve their profitability, Veal Farmers of Ontario (VFO) is conducting a Carcass Benchmarking Study as a follow-up to the Veal Quality Audit commissioned in 2002, which investigated the causes of decreased

- Affiliate Member Profile -

Veal Farmers of Ontario License Fees The Veal Farmers of Ontario (VFO) came into force on April 1, 2015 as a regulated marketing board under Regulation 272/14 and Regulation 58/15 under the Farm Products Marketing Act. As a result, and with direction from members, the Ontario Veal Association (OVA) has now been dissolved and all assets, liabilities and contracts will transfer to VFO.

This means that VFO will now be responsible for collecting license fees (also known as check-off ) in the amount of $4.00/head on veal cattle. The VFO is asking for the cooperation of all industry partners in the remittance of the license fees as well as information on whom the license fees are being remitted on behalf of. Processors who purchase veal cattle directly from the farmer are responsible for remitting VFO license fees regardless of their final carcass weight.

For more information about VFO license fees and to download remittance forms please visit: www.ontarioveal.on.ca/about-us/licence-fee-faq/

Veal Industry Advisory CommitteeThe first meeting of the Veal Industry Advisory Committee (VIAC) was held the last week of July with representatives from VFO, Beef Farmers of Ontario (BFO), Ontario Livestock Dealers Association (OLDA), Ontario Independent Meat Processors (OIMP), Dairy Farmers of Ontario (DFO), Ontario Livestock Auction Markets Association (OLAMA) and the Ontario Farm Products Marketing Commission (OFPMC). The VIAC is chaired by OFPMC member Valerie Hobbs and its purpose is to discuss and identify veal industry issues in collective forum.

Veal Farmers Still Participate in Financial Protection ProgramEven though the organizations representing veal and beef farmers are now separate, veal farmers are still eligible to participate in the Beef Cattle Financial Protection Program and the required deductions for premiums are still required to ensure coverage.

Veal Code of Practice Review Update The Veal Code of Practice Review Committee met on July 22-23 in Ottawa for its second face to face meeting. The code review process is moving along nicely. It is a big project as veal production has changed since the last code update in 1998. The code review process is expected to be complete in two years.

Veal Farmers of Ontario An Updat e


Veal Ragout PastaIngredients1 tbsp (25 mL) vegetable oil1 tbsp (25 mL) butter1 lb (500 g ) Ontario Veal stewing cubes1 cup (250 mL) diced carrot (about 2 medium) 1 cup (250 mL) diced celery (about 2 medium ribs) 1 cup (250 mL) diced onion (about 1 medium)

2 cups (500 mL) stemmed and quartered button mushrooms2 cloves garlic, minced1 tsp (5 mL) finely chopped fresh rosemary 2 tbsp (25 mL) tomato paste 2 cups (500 mL) red wine 2 cups (500 mL) chicken stock 2 bay leaves3 sheets fresh lasagna noodles1/4 cup (50 mL) shaved Parmesan cheese

DirectionsPreheat oven to 350ºF (180ºC). In large Dutch oven or saucepan, heat oil and butter over medium-high heat. Add veal cubes and cook, browning on all sides for approximately 8 to 10 minutes. Transfer veal to plate. Add carrot, celery, onion and mushrooms to same pan and cook, stirring, until onions are tender, approximately 5 minutes. Stir in garlic, rosemary and tomato paste and cook, stirring, for 2 minutes. Return veal and any juices to pan and add the wine, stock and bay leaves. Bring to a boil, cover with a tight-fitting lid and bake in preheated for about 1-1/2 hours, or until meat is tender and pulls apart easily with a fork. Remove bay leaves and using two forks, pull apart (or shred) veal cubes in the sauce.

Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling, salted water until al dente, approximately 4 minutes. Drain well.

To assemble: Lay one sheet of pasta on plate and spoon 1/2 cup on top. Follow with two additional layers of pasta and sauce. Top with shaved Parmesan cheese, if desired.

Chef ’s Tip: Ragout can also be served with wide noodles such as Pappardelle or Fettuccine.

Serves 4.

veal slaughter and demand in Ontario. Provincial and federal packer and retailer interviews have been conducted to learn more about their opinions and perceived problems with veal. Spring slaughter and cooler audits at five processors are complete and summer data collection is now underway, with more on-site visits to packers planned for this fall. Data on the number of animals, sex, grain-fed / milk-fed status, live animal defects, carcass defects, and organ defects is being recorded and chilled veal carcasses are being assessed for carcass weight, ribeye area, lean color, carcass conformation and abundance of kidney fat. Through this project, veal producers will be provided with benchmark percentages for condemned carcasses and an evaluation of carcass yield that will enable them to develop and adopt innovative technologies for their sector to respond to changing demands of the marketplace and make more informed business decisions to improve profitability.

Breakfast on the FarmVFO is, once again, a sponsor of Breakfast on the Farm. This event is being held Sunday, September 20 at Hylander Farms in Tecumseh. Thanks to host Brian Hyland for opening up his beef and veal operation to the public. VFO will be there with a booth to share facts on veal farming with visitors. ontarioveal.on.caontariovealappeal.ca

@OntarioVeal

@OntVealAppeal

facebook.com/OntarioVealAppeal


activity (2.1%), the processing of silkies was apparently only done at provincially licensed plants. Other species like quail, pheasants, and partridges are also processed solely in provincial abattoirs. These species, along with geese, account for the remaining 2.9% of the white meat processed in provincial plants.

From a provincial view, our abattoirs look to be market-driven and provide a valuable and unique service. By the numbers, it’s an interesting time for our provincial abattoirs and I look forward to continuing to work with you.

Jason McLeanGeneral Manager (A)Meat Inspection Program

HACCP Certified!

340 Industrial Parkway South Aurora, Ontario, Canada. L4G 3V7

Tel.: (905) 841-1717 Fax: (905) 841-1733 1 877-873-6647 www.mmis.ca

*Select Items Only

Since my arrival as General Manager of the Meat Inspection program, it has become clear to me that our 134 provincial licensed abattoirs across Ontario are very diverse, differing in many ways, including the species they process. Ontario’s licensed abattoirs offer niche products to markets across the province. Some plant operators have chosen to specialize in processing certain species for select markets, while others may be involved in processing multiple species at their locations. When looking at the ‘numbers’, Ontario abattoirs demonstrate a unique role in serving their communities across the province.

Our review of slaughter activity indicates that red meat slaughter activity in provincial abattoirs has been gradually increasing. As summarized in the included charts, red meat slaughter activity in provincial abattoirs this past fiscal year was about 806,000 animals. This is a 4% increase from the previous fiscal year, and a 9% increase from the 2010-2011 fiscal year, when this upward trend began. Compared to federal slaughter figures, provincially licensed abattoirs seem to conduct about 16% of red meat slaughter activity in Ontario.

This data also suggests that provincial abattoirs are responding to a growing market for sheep and goats. In comparison to federal plants, provincially licensed abattoirs appear to account for about 92% of sheep and goat slaughter in Ontario. In addition to typical livestock (hogs, cattle, sheep and goats), our provincial abattoirs also seem to have developed a niche market for processing other species like llama, deer, elk and ratites.

For white meat, about 17 million birds were processed in the 2014-2015 fiscal year, with no significant change from the previous year. However, this represents an increase of 8% from the 2012-2013 fiscal year. Ontario’s provincially licensed abattoirs seem to conduct about 2% of the white meat slaughtered across all provincial and federal meat plants. Not surprisingly, chickens came out as the top white meat species processed by provincial abattoirs, at 82.4% of all white meat processed in these plants. Ducks (6.9%), fowl (3.4%), rabbits (1.4%), and turkeys (0.9%) also account for a large portion of the slaughter.

Provincial plants also appear to have developed a special market for silkies. While they represent a small portion of overall white meat

Provincially licensed abattoirs…by the numbers

Animal # of Animals Processed

% of Red Meat Processed

Cattle + Veal Calves 97,219 12%Hogs 369,718 45.9%Sheep/Lamb + Goats 337,718 41.9%

Other* 1,221 0.2%Total 805,752

Table 1: Red meat slaughter statistics for the 2014-2015 fiscal year in Ontario provincially licensed abattoirs, broken down by species.

*Other species include: Alpacas, llamas, bison, elk, buffalo, yaks, ratites and different species of deer

Animal # of Animals Processed

% of White Meat Processed

Chicken 13,936,998 82.4%Ducks 1,171,968 6.9%Fowl 569,328 3.4%Silkies 347,147 2.1%Rabbits 231,498 1.4%Turkey 145,798 0.9%Other* 501,933 2.9%Total 805,752

Table 2: White meat slaughter statistics for the 2014-2015 fiscal year in Ontario provincially licensed abattoirs, broken down by species.

*Other species include: Cornish hens, Fancy Poultry, Guinea fowl, pheasants, pigeons, quail, partridges and geese


Conestoga College’s Institute of Food Processing Technology (IFPT) and Merieux NutriSciences will jointly deliver a new training session on Environmental Monitoring Program and Aseptic Techniques on September 29 and 30, 2015.

This two day training session will concentrate on one of the centerpieces of the Food Safety Modernization Act (FSMA) - preventive sanitation controls. They’ll provide you with the fundamental tools needed to develop a cost effective environmental monitoring program and how to interpret in-plant data.

The goal of the program is to successfully integrate highly monitored procedures and to stress the importance on how to choose appropriate sampling methods, when, where and how often to sample and many other topics. This is to help you better understand the microbial conditions inside your plant.

Join them and benefit from the reputation and experience of Merieux NutriSciences, in delivering nearly three decades of expert training combined with hands-on learning in Conestoga College’s state-of-the-art food processing pilot plant at the IFPT.

For more information please visit: www.ifpt.ca or email [email protected].

New Session Targets Preventative Sanitation Controls

BEYOND THE CUTTING EDGE

· POUCHES · SHRINK BAGS · THERMOFORMING FILM · TRAY LIDDING FILM · SKIN FILM ·· POUCHES · SHRINK BAGS · THERMOFORMING FILM · TRAY LIDDING FILM · SKIN FILM ·


Why Choose XtraPlast?No One Else Has More Real-Life Material & Machine Experience.

Get your FREE Membership at XtraPlast.com and Start Saving on Packaging Materials Today!

Visit XtraPlast:Process Expo, Chicago • Pack Expo, LV OIMP Meat Expo • IPPE


X Marks the SpotBy Heather Nahatchewitz, OIMP Marketing & Communications Director

As part of our consumer outreach program, OIMP runs at least two Facebook campaigns each year, promoting our consumer-facing brand Ontario Meat & Poultry. About the same time this BLOCKtalk issue goes to print we will be wrapping up week 10 of this summer’s campaign - The Great Ontario Meat & Poultry Scavenger Hunt.

The scavenger hunt revealed a new clue each week, 10 clues in total. Facebook fans had to correctly answer the clue for the chance to win a $50 gift certificate at an OIMP member of their choice. At the end a grand prize of $250 is awarded by random draw to someone who has answered all 10 clues correctly.

As all answers can be found on our consumer website ontariomeatandpoultry.ca, we were driving traffic with the purpose of increasing awareness for our business and retail associate members, plus our hundreds of recipes featuring everything from bison to rabbit.

OIMP members have been incredibly helpful in awarding prizes over the summer and from across the province and we wanted to take this opportunity to thank them for their cooperation.

Sincere thanks to:• Halenda’s Meats • Nicholyn Farms

• Metzger Meats • Pete & Gus’s Meat Market

• Lococo’s • Robert’s Boxed Meats

• Norwich Packers • Village Kitchen

By the Numbers (June 17 - August 26, 2015)

Net new Facebook page Likes: 173Highest Single Day Reach: 9075Total post impressions: 135,000+ Website sessions vs previous period: 38% Website sessions vs previous year: 4%


N O T H I N G P O R T I O N Sm o r e

P R E C I S E LYt h a n t h e

M A R E L E C P O R T I OWith a state-of-the-art 360° 3D laser scanning system, theMarelec Portio is the industry’s most accurate portion cutter.The Marelec Portio portion cutter features up to three laser scannercameras for highly accurate portioning. This intelligent portioner slices all types of fresh boneless product by weight or by thickness.

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 maintaincontrol of the product. An ultra-fast cutting knife

makes up to 1,000 precise fixed-weight cuts perminute. The economical Portio

increases throughput, virtually eliminatesgiveaway, reduces trim, and delivers consistent

and accurate portions. Contact us for more information.

Marelec Portio 3 Portion Cutter

www.reiser.com

ReiserCanton, MA • (781) 821-1290

Reiser CanadaBurlington, ON • (905) 631-66112014

MarelecPortio3Ad_2014April_BT_Layout 1 7/31/14 10:50 AM Page 1

FOOD ENTREPRENEURS: BUILDING ONTARIO INNOVATIONONE PRODUCT AT A TIME:

Hosted by: CONFERENCE DATE: Friday, March 4, 2016:

Location: Georgian College One Georgian Dr. Barrie ONtario L4M 3X9:

PRE-CONFERENCE SEMINARS::

Thursday, March 3, 2016: Introduction to Food Safety Regulations:Introduction to Nutrition Labelling:

For more information, please visit GeorgianCollege.ca/food-entrepreneurship, call 705.728.1968, ext. 1774 and follow us on Twitter at hashtag Food. E.: O.: N.:

2016.

Photo courtesy of Reflections by Patty.

Presents.


FOOD ENTREPRENEURS: BUILDING ONTARIO INNOVATIONONE PRODUCT AT A TIME:

Hosted by: CONFERENCE DATE: Friday, March 4, 2016:

Location: Georgian College One Georgian Dr. Barrie ONtario L4M 3X9:

PRE-CONFERENCE SEMINARS::

Thursday, March 3, 2016: Introduction to Food Safety Regulations:Introduction to Nutrition Labelling:

For more information, please visit GeorgianCollege.ca/food-entrepreneurship, call 705.728.1968, ext. 1774 and follow us on Twitter at hashtag Food. E.: O.: N.:

2016.

Photo courtesy of Reflections by Patty.

Presents.

A complete line of small to medium sized food processing equipment

High quality stainless steel equipmentMade in Italy

CSA approvedLocal after-sales service

PEMBERTONS

1-800-668-6111

John Allen, Halenda’s Meats, Whitby

Peter Baarda, Lococo’s, Stoney Creek (Ontario’s Finest Butcher 2014 Winner)

Rob Brady, Brady’s Meats, Waterloo

Inancio Dias, Speducci Mercatto, Toronto

Damian Goriup, Florence Meats, Oakville (Ontario’s Finest Butcher 2014 Finalist)

Judy Kendall, University of Guelph, Guelph

Nicholas Matusiak, Halenda's The Meat Store, Mississauga

Mark Michelin, St. Jamestown Steak & Chops, Toronto

Greg Pycherek, Rowe Farms Meats, Toronto

Stephanie Roukema, VG Packers, Simcoe

Csaba Szeivolt, MarketFresh Meat & Produce, Guelph

Joe Vercesi, Cataldi Fresh Market, Woodbridge (Ontario’s Finest Butcher 2014 Finalist)

At the elimination round September 14, 2015, our 12 competitors will face off head-to-head in a battle for meat cutting supremacy. Judges will be looking at the degree of difficulty/efficiency and skill level in boning styles, merchandising techniques and finished product choices to maximize yield, profitability and presentation. The three competitors with the top scores will move on to the final round to be held in Niagara Falls at the Meat Industry Expo. A combined score from Expo attendees and judges will determine who will be named Ontario’s Finest Butcher.

Proudly sponsored by:

Register to attend the Meat Industry Expo 2015 and watch the three finalists compete Saturday October 24 on the tradeshow floor. Join us for the Red Carpet Awards Gala that night and see who takes home the prize. Visit www.meatindustryexpo.ca or www.oimp.ca for more information.

Meet our Competitors:

2015


Highlights:Expo Flavours:In the newly created Flavours section, Innocente Brewing Company and Chateau des Charmes winery will be joining us to sample their finest selections, perfectly complementing our members sampling some of the best meat and poultry products found in Ontario.

GOLD

SILVER

BRONZE Donnell Insurance Highland Packers Sani Marc Tri-Mach Group

Thanks to our Expo sponsors:

You're Invited !October 23-24, 2015

Join us in beautiful Niagara Falls this October for Meat Industry Expo 2015 at the Scotiabank Convention Centre. Over 60 exhibitors will be on hand showcasing the latest and greatest innovations, technologies, equipment and service solutions for your meat processing,

wholesale and retail operations.

Friday October 23, 6 - 11pmGrand Presidential Suite, Marriott Gateway on the Falls

to the Industry Event of the Year

Ontario’s Finest Butcher Finals:Saturday afternoon on the tradeshow floor our three finalists will compete head-to-head, dazzling the crowd while adding value to their undisclosed protein. Meet our competitors on page 27.

Red Carpet Awards Gala: The expo culminates Saturday night as we roll out the red carpet and honour our members. The Meat Industry Achievement (MIA) recipient, and 10 and 25 year members will be recognized followed by the winners of the Ontario Finest Meat Competition™ and the unveiling of Ontario’s Finest Butcher. Register to attend today as tickets are limited. Scotiabank Convention Centre, Saturday October 24, 6:00pm Reception, 7:00pm Dinner


Order your festive meal today.

Top-notch, great-tasting Gourmet Poultry & Game MeatsTop-notch, great-tasting Gourmet Poultry & Game Meats

7597 Jones Baseline, Arthur ON, N0G 1A0 | Tel: (519) 848-21077597 Jones Baseline, Arthur ON, N0G 1A0 | Tel: (519) 848-2107

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ARTIFICIAL CASINGS, NETTING, SPICES AND HERBS.

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CANADA COMPOUNDwww.canadacompound.com

OIMP ad QrtPg July15.indd 1 2015-07-23 11:48 AM

A Proud Gold Sponsor

2015

In Memory of Leo Rocheleau

Thank you to all our valued customers!

Experience the benefits of buying the finest “ONTARIO PORK”

5409 N Talbot RoadMaidstone ON, N0R 1K0

(519)737-1209


Abate Packers pg. 29 www.abatepackers.com

Agri-Food Managment Institute pg. 26 www.takeanewapproach.ca

AKR Consulting pg. 6 www.akrconsulting.com

BIO pg. 9www.bioTrack.ca

Canada Compound Corporation pg. 29 www.canadacompound.com

Can-Tex Protective Systems Inc. pg. 9www.can-texfloors.com

Carlisle Technology pg. 12www.carlisletechnology.com

Donnell Insurance pg. 15www.donnellins.com

Duropac pg. 7www.duropac.com

Handtmann Canada pg. 31www.handtmann.ca

M&M Enterprise (Canada) Inc. pg. 7www.mmenterprisescanada.com

Malabar Super Spice pg. 29www.malabarsuperspice.com

Advertiser IndexMeat Depot, The pg. 11www.themeatdepot.ca

Meritech pg. 13www.meritech.com MMIS Mondo Inc. pg. 22www.mmis.ca Pemberton & Associates pg. 27www.pemco.com Reiser pg. 25www.reiser.com Samuel Packaging Group pg. 14www.goval.com SaniMarc pg. 32www.sanimarc.com Spectrim Label & Equipment Inc. pg. 32www.spectrimlabel.com VC999 pg. 2 & 23www.vc999.com

The YES Group Inc. pg. 32www.yesgroup.ca

Weston Abattoir pg. 29


Since 1987 the YES GROUP has provided equipment, ingredients

and supplies to the meat and poultry industry in Canada.

Ronco Protective ProductsRemco Products | Rubbermaid

1-800-465-3536Quebec: 450-544-7240

The 3 "R"s have supported the YES GROUP in providing our customers with all their FOOD SAFETY and HACCP

colour coded needs.

Email [email protected] Website spectrimlabel.comPhone 1-888-852-2357

TIME is valuable

FOOD SAFETY

is key

sanimarc.com [email protected]

1 800 361-7691

NO RINSE ANTIMICROBIAL INTERVENTION FOR POULTRYAND MEATPROCESSING

Chinook

2015 Fall BLOCKtalk

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Transcript of 2015 Fall BLOCKtalk