2016 Spring BLOCKtalk

BLOCKtalk - Spring 2016 1www.ontariomeatandpoultry.ca

Spring 2016 Vol. 22, Issue 1 $10.00

Keeping Ontario’s Meat and Poultry Industry Informed

ALSO INSIDE:

2016 Supporter Program pg. 7

CFO's Artisanal Chicken Program pg. 32

Condensation Control pg.12

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

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Branding Cost E�ectivelyfor Top of Mind Awareness

37

11President’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 ......E�ective Cleaning and Sanitation Course ...............................Using your Personal Vehicle for Business ................................

4 567

1214162024273032343536

E�ective Data Management Key to Sustainability

INDEX

Donnell Insurance Brokers: We Care

22

29 How to Decode a GS1-128 Meat Industry Standard Barcode

The Evolution of Pest Management pg.8

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www.oimp.ca4 BLOCKtalk - Spring 2016

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.

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.

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.

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.

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.

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.

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

Laurie Nicol, Executive Director

Making Connections

Cory Van Groningen, President

We’re counting on you!

MEMBERSHIP

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 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.

Affiliate Members - 6 Associate Members - 68 Business Members - 154

Business Retail Members - 52 Retail Associate Members - 57 Total Members - 337

• 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)

• Graham Dalziel (2015)

• 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)

• 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)


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.

Welcome to the Association

ADVERTISING DEADLINES 2016 Summer May 13Fall August 12Winter 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 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.

OIMP &ADMINISTRATION BOARD LISTINGEXECUTIVE DIRECTOR | Laurie [email protected] TECHNICAL DIRECTOR Daphne Nuys-Hall [email protected]

INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau [email protected]

MARKETING & COMMUNICATIONS DIRECTOR | Heather [email protected]

MEMBERSHIP COORDINATOR Jessy [email protected]

PRESIDENT | Cory Van GroningenVG Meats, Simcoe

PAST PRESIDENT | Joe AbateAbate Packers, Arthur

VICE PRESIDENT | Carol GoriupFlorence Meats, Oakville

SECRETARY/TREASURER | Christine Hobson Halenda'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

Associate Members

Business MembersAllegro Meat Ltd.Robert Marchese25-400 Creditstone Rd, Concord(905) 482-2910

Barn Chefs, TheSarah Woods & Luca Molteni5543 Highway 620, Coe Hill(613) 337-9299

Conscious Living Cuisine Processing Ltd.Marilyn Harrison126815 Southgate Rd 12, Dundalk(519) 923-2001consciouslivingcuisine.ca

Diana Distribution CenterGary Tam3767 Nashua Dr, Mississauga(905) 678-9888

Friendly Butcher, TheLauren MacDonald3269 Yonge St, Toronto(416) 544-1729thefriendlybutcher.com

G & L Meat Inc.Kenny Huang3 Dynasty Dr, Markham(416) 918-4109

Mark’s Hungry Deli & KitchenMark Schlote24 Chauncey Ave, Etobicoke(416) 234-9910

Nostra Gourmet Foods Inc. Anne Convery5-20 Millwick Dr, North York(416) 410-9018nostragourmetfoods.com

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

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?

A strong Board of Directors helps to ensure the association is effectively 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.


Longo’s Turns 60!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 locations across the GTA, the Longo’s name stands for freshness and quality.

For the last 60 years, Longo’s has dedicated itself to preserving traditions and serving freshness. And this commitment can be experienced from the locally sourced produce that fill their shelves to their wide offering of fresh food, to our team members who are always there to help.

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

-16 and the Stemmler brothers will be opening a new 17,000 sq. ft. production facility in Waterloo for a total of 23,000 sq. ft. between the two facilities.

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

Over 5000 Coats Collected!Donnell Insurance had another amazing year for our Cookies for Coats & Coats for Kids Campaigns! In 2008, Donnell Insurance initiated the Cookies for Coats campaign. If you brought in a gently used coat, they gave you a delicious box of cookies. With the success of that campaign, in 2011 they started their Coats for 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.

OIMP Members Sharing the LoveOIMP’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.

Many thanks to Vik’s Meats, Pete & Gus's Meat Market, and The Country Butcher/Lambton Meats for partnering with OIMP in delivering donations of Ontario meat and poultry to these much deserving food banks.

Member Achievements

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

(left to right: Gerard Stemmler, MaryAnn Stemmler, Terry Stemmler, Kevin Stemmler, Shawn Stemmler)

(left to right: Major Jeff Johnston, Salvation Army, Joe Donnell)

Celebrating 30 years in Business by Expanding


D u r o p a c | M M I S I N C . | P e m b e r t o n & A s s o c i a t e s

Quality Engineered Solutions | Viscofan Canada Inc.

O n t a r i o I n d e p e n d e n t M e a t Pro ce 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

Our association is dependent upon the ongoing �nancial 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 [email protected] or (519) 635-9281.

S U P P O R T E R P R O G R A M2 0 1 6

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


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.

1. Inspection and Reporting: A large portion of pest management involves the inspection process to detect pest presence and to identify any structural conditions that will allow rodents to enter or hide within your building. Flagging sanitation concerns that act as attractants to pests and could potentially provide them with food source is also critical. Your service technician will help identify any conducive conditions and with your support, work to strengthen your facility’s defenses against rodents.

2. Exterior Bait Stations along the Perimeter: An exterior baiting program greatly helps to eliminate rodents before they have the opportunity to gain entry into the building. The food and food odours, warmth and potential shelter provided by meat processing facilities are highly attractive to rodents, both rats and mice. By maintaining a network of bait stations serviced on an effective frequency, typically monthly, rodent pressure can be significantly reduced. Bait stations must be secured either to the ground or building, be tamper resistant, and locked. The Rodenticide used within the station must be properly secured to protect non-target animals and a warning sticker specifying the product used within the station must be visible on its surface.

3. Interior Mechanical Trap Network: Indoors, mechanical mousetraps are utilized along the building perimeter and within warehouse areas to intercept mice should they gain entry through a door or on a shipment. Snap traps

may be used temporarily to trap out an infestation or to proactively monitor an area should rodent presence be suspected. With interior rodent control it is important not to simply rely on regular spaced devices to determine pest free status; inspection and monitoring are critical to success.

In addition to the fundamentals your program should address these areas to excel in compliance and performance:

4. Service technicians with experience and training on how to effectively service food facilities and the stringent requirements with respect to paperwork, food safety and Third Party Audit standards.

Does your service technician have formal, certified training on Good Manufacturing Practices (GMPs)? Does the

pest management company have established service procedures for food facilities? Organic protocols?

5. A Documentation Binder that includes key details on the pest management program

including program description, business credentials such as company licenses,

service technician licenses and training certificates, insurance, device floor plans for the facility, up to date MSDS and product labels for pesticides, service reports, Approved Chemicals

Lists, Pesticide Usage Logs, etc.

Program Components to Support Safe Food

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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.

7. A Corrective Action process to ensure appropriate action is taken to address important issues identified during the pest management service is also a key requirement. This process can be conducted via a paper Corrective Action Log but is often built into electronic reporting systems for easier management on a daily basis. Strong

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

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 will come in the form of branch management, a quality assurance department, and a strong local base of service technicians. The support 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.

What may have once been considered ‘bells and whistles’ for pest management programs are now standard requirements for your clients and any Third Party Food Safety audits. Program requirements fall under the principle of Active Program Management, meaning that both the food facility and the pest management company must be consistently

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.

Abell Pest Control 246 Attwell Drive, Etobicoke, ON 1-888-949-4949 | [email protected] www.abellpestcontrol.com


“At AVA, we are a major supplier of case ready meats tosupermarkets and other retailers throughout the Northeast. We helpour customers with just-in-time case ready beef and pork programs.The advantage we provide is that all of our products look as if theywere produced at store-level.

“We achieve that ‘wrapped in-store’look using Fabbri Stretch Wrappersfrom Reiser. Our high-speed Fabbrimachines consistently produce superiorpackages that ‘scream’ fresh. Andwhen we combine Reiser’s VemagMMP ground beef portioner and trayhandling 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 ourplant from them. Reiser equipment is perfectly suited to ourmission 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

“Fabbri StretchWrappers make asuperior packagethat retailers love

because it appearsto be wrapped

in-store.”

www.reiser.com

Reiser CanadaBurlington, ON • (905) 631-6611

ReiserCanton, MA • (781) 821-12902014

“Superior case-ready stretch packaging

systems begin and endwith Reiser and Fabbri.”

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

AVA_TestimonialAd_VemagGroundBeef_Fabbri_2014Nov_BT_Reiser 11/17/14 7:13 PM Page 1


BRANDINGCost Effectivelyfor Top of Mind Awareness

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.

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,

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) [email protected] www.A1PKG.com

By Katie, Angie and Aleks of A1 Package Co.

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.

What is it?

Condensation occurs when the surface temperature of a material, often metal, in your plant is below the dew-point temperature of the air in contact with the material. The dew point temperature is the temperature at which the air can no longer hold all of its water vapour and some of the water vapour must condense into liquid water. The dew point is always lower than (or equal to) the air temperature. If the air temperature cools to the dew point, or if the dew point rises to equal the air temperature, then dew begins to form. At this point where the dew point temperature equals the air temperature, the relative humidity is 100%.

Moisture will collect at any point where warm, moist air comes into contact with a cold surface, where cold meets hot: countless places in a processing plant. Walls, ceilings, between coolers, between cutting room and kill floor rooms, loading dock areas, the list goes on.

Why is it a concern? Condensation is a concern in meat plants as it is the connection between the non-food contact and food contact areas of your plant. Condensation forms on overheads such as rails, beams, light fixtures and ceilings as

well as on walls which are not subject to the same rigorous cleaning and sanitizing routine as the rest of the plant. These areas may contain accumulations of dirt, debris, meat residue, rust and other particulates which then become harbourage sites for micro-organisms. Beads of moisture can become drips of contamination, carrying with it dirt, microbes and other contaminants. At best, condensation poses a threat to product quality and, at worst, it could lead to consumer illness and a major recall. Moisture can also rot wood and cause other damage to the facility structure, inviting pests and other sources of contamination.

It is a mistaken notion that standard industrial refrigeration equipment can control humidity. The problem stems from the very nature of the processing plant. Mix hot water, moist meat cuts, warm-blooded operators and process heat into a 4⁰C (40⁰F) processing environment, and moisture will accumulate - guaranteed. The moisture that the air cannot absorb results in condensation.

What can we control?

Controlling airflow within a meat processing facility is critical to food safety and condensation control. Appropriate air balance can eliminate the potential for moisture and condensation. Air should move from the cleanest to the dirtiest areas, as well as taking

into consideration warm air versus cold air.

Plants typically have attempted to resolve condensation problems either with fans to draw warm air in or with exhaust fans to pull cold air out. But this creation of negative

air pressure can also lead to condensation which, in most cases, requires installation of some type of dehumidification technology.

Dehumidification systems prevent condensation by keeping the air surrounding the cold surface at a constant dew point set just below the temperature of the coldest

surface. Dehumidification systems come in two types: mechanical and desiccant.

Mechanical dehumidifiers set two coils in series, passing cold air first through a cooling coil, then through a reheat coil.

A desiccant dehumidifier takes plant air and runs it over a desiccant wheel, which absorbs much of the moisture from the air. Desiccant dehumidifiers supply low dew point process air to critical production areas within your plant. This desiccated air allows for an appropriate control dew point, well below room surface temperatures where condensation can form. It can bring the relative humidity down as low as 15 percent.

Routine maintenance of the refrigeration systems will ensure optimum performance. Ensure that the drain lines and pans are cleaned regularly to prevent water build-up during

Daphne Nuys-Hall, Technical Director

Condensation Controlone of the most vexing problems

in the meat industry today 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.

“We are literally trying to defy the laws of physics in

processing plants by trying to maintain a cold room and, at the same time, control a big

latent moisture load.” - Chuck Taylor, Sr VP,

The Stellar Group

- Tech Talk -

the defrost cycle and subsequent freezing when the system returns to set parameters. Reduce the amount of water in the environment. Check for leaking hoses and faucets and repair where necessary. Not only will this reduce the amount of moisture in the air but will reduce your water bill! Ensure hoses are not left running unnecessarily. Reduce the unnecessary use of water. For example, employees will often use hoses to remove debris and heavy soil during sanitation rather than a squeegee or shovel. Ensure the

floors are maintained in good condition to prevent pooling of water.

There is no magic bullet for solving condensation issues in meat processing environments as many different scenarios can play out within the almost endless mix of variables. The constant generation and movement of hot air and cold air creates countless opportunities for condensation and associated airflow challenges.

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 [email protected] for more information.

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


Some small business owners believe they'll escape the notice of 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 small businesses - and no wonder. You comprise 90 per cent of Ontario firms and one-third of its workforce.

No matter how small your business is, you are held accountable for keeping employees safe. And keeping them safe means empowering them to recognize risks and act in their best interests.

How to "do it" is the second of six critical steps to an effective health and safety program, designed by our trusted health and safety provider, Workplace Safety & Prevention Services (WSPS).

What is the "it" you need to do? Identify and control your hazards, certainly - and we address hazard assessments in step four: "Watch for It" - but the prelude to hazard assessments is a deep commitment to training your staff.

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 hazards and occupat iona l i l lnesses, and how to ident i f y, assess and manage them

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.

• First Aid for a minimum of one worker per shift.

• Use of required personal protective equipment.

Under the law, organizations with twenty or more employees must have an active Joint Health and Safety Committee (JHSC), and certify at least two members (one worker and one manager).

Workplaces with six to nineteen staff must select a health and safety representative: an individual who is committed to improving prevention in the workplace, and capable of fulfilling the same responsibilities and powers assigned to JHSCs in larger organizations.

Certification requires the completion of Part One (basic training) and Part Two (workplace-specific hazard training) of Ontario's certification training standard under the OHSA.

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

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

- Safety First -

Health & Safety for your Small BusinessHow to "Do It"


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

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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.


RED Program Accepting New ApplicationsOntario is providing rural communities, businesses and organizations, with funding to help attract investment, create jobs, and boost tourism, through a renewed Rural Economic Development (RED) program.

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

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 now includes a cost-share of up to 20% to a maximum of $1 million per project. For more information email [email protected].

Southwestern Ontario Development FundThe Southwestern Ontario Development Fund gives money to businesses, municipalities and not-for-profit organizations for economic development in southwestern Ontario.

The fund supports projects that:

• 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.

GF2 Funding: Next Round Opens March 4Be ready when the next round of Growing Forward 2 funding applications opens on March 4, with applications accepted until March 24.

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

Areas of focus eligible for funding:

• Environment and climate change adaptation • Animal and plant health • Market development • Labour productivity enhancement • Assurance systems; food safety, traceability, animal welfare • Business and leadership development

Questions? Contact the consultants in OMAFRA's Business Development Branch at 1-877-424-1300 or [email protected].

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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

In photo: Founders, Alois and Herta Wagenhammer

in the Making: Wagener's Meat

Products

50Years

- Business Member Profile -

By: Heather Nahatchewitz, Marketing and Communications Director

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

On the other end of the gamut, Wagener’s has no problem finding customers. “We are blessed with our customers. They love our stuff as much as we do. We often send them new products to sample as we trust their feedback. They want us to succeed.”

Wagener’s niche is selling into specialty delis across Ontario, from the smallest butcher to high end independent chain stores. “Our customers are loyal and we have mutual respect across the board. Some customers have been buying from us since Bloor Street.”

All processing equipment in the plant is imported from Germany including a new smokehouse being installed this year with state of the art technology. “Demand is growing and we need to meet the needs of our customers.”

Their bacon may be one of the most popular items but Wagener’s forte is fermented salami.

“That’s where it all started. When people taste our products, they know it. They know its Wagener’s salami.”

Their Tiroler Schinkenspeck (an Austrian-style ‘prosciutto’) is Stephanie’s personal favourite. A dry cured pork product, it’s less salty and with a rich aroma. Made with a six week process (the longest), Stephanie adds,

“It’s a beautiful product, and tastes amazing served on a platter or just on its own. It’s decadent but I could eat it every day.”

Given her relatively young age, it seemed ridiculous to ask Stephanie what she would tell her younger self if she could. But her answer was articulate and perhaps beyond her years, “I would tell myself to be happy with my choices. I made the right choices. I

found my calling. It takes a strong woman to work in the meat industry. You have to love it or you might as well get out. I wish my grandparents could see us now as it would make them so proud.”

Wagener’s business values are simple. “It’s important

to stand by what you’re selling. If I wouldn’t put it on my dinner table, I wouldn’t sell it to other people. Hard work pays off. Respect pays off. In this industry you have to be level-headed. You have to do what you have to do to provide the customers what they want - the best product.”

“Seeing it all come together is the best part,” says Stephanie. “Even if something goes wrong it’s an opportunity to ask what happened. What can we do about it? What did we learn?

Hearing constructive criticism and being able to rise to the challenge gives us a chance to make us better.”

With a solid 50 years already behind them, Wagener’s Meat Products will continue to head for new heights of continued success. The authentic European style products will remain customer favourites, and with such a dedicated,

proud, and hard-working family, the legacy of quality that the Wagener’s name carries will remain a family tradition for many more years to come.

Wagener’s Meat Products 40-44 Six Point Rd. Toronto ON M8Z 2X2 (416) 231-0606 [email protected] www.wagenersmeat.com @WagenersMeat

"OIMP membership is important because it brings us all together. It gives us a safe space where we can congregate and talk. We’re such a small playing field we need to stick together.”

- Stephanie WagenhammerBy: Heather Nahatchewitz, 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.

What started as a small family company, Donnell has grown into a privately-owned corporation, serving mainly the Ontario market, but also licensed in five other provinces.

They are known in the industry as leaders in manufacturing and wholesale markets with

new programs have included nursing homes, day cares, private schools and golf courses.

When asked about Donnell’s focus for 2016, Peter Donnell, commercial lines executive, responded, “Continual awareness of options and technology that are changing the insurance landscape. There are many opportunities to look at insurance from different angles like risk sharing within a group of similar individuals or companies.”

Peter went on to say, “We see many opportunities to grow and diversify our business. Investment in technology will allow us to capitalize on the changing consumer landscape, entice younger talent to enter the business and implement new ideas for the future.”

And what does the future look like? “I think it will for sure be paperless, and all done via

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 activities. Perhaps a by-product of Peter’s personal philosophy to “have fun at what you are doing and then it will never seem like work”.

This is not to suggest Donnell’s doesn’t keep their eye on the ball. “We need to keep changing and stay ahead of the curve. This is an industry that rewards innovative, progressive thinking,” says Peter.

How does Donnell maintain client trust and foster long-term relationships? Peter responds,

“By always acknowledging the company isn’t paying the employee’s salaries. The customer is.”

- Associate Member Profile -

Donnell Insurance Brokers: We Care

“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.”

- Peter Donnell

By: Heather Nahatchewitz, OIMP Marketing and Communications Director

Donnell proudly supports:

Carpenter Hospice

Joseph Brant Hospital

Local Amateur Sports

Juvenile Diabetes of Canada

Halton Women’s Shelter

Heart & Stroke Foundation

United Way

Kidney Foundation of Canada

The Salvation Army

Burlington Performing Arts Centre

Canadian Cancer SocietyOIMP would like to thank Donnell Insurance Brokers for

being an OIMP Gold Level corporate supporter.

Donnell Insurance Brokers 3077 Mainway Drive Burlington, ON L7M 1A1 (905) 319-2252 www.donnellins.com [email protected] @donnellins


Our commitment to our client is absolute. From the front desk to the corner office,

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Contact us today for a free, no-obligation quote

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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.

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

- Affiliate Member Profile -

In photo: Minister of Agriculture, Food and Rural Affairs, Jeff Leal; Bob Gordanier; BFO, Susan Lee; OAFB, Bruce Christie; Farm & Food Care Canada

In photo: Ontario Beef Farmer Greg Seed and sons


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.

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

Serves: 6 to 8 Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes

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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 [email protected] .

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 [email protected].

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).

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.

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.

oimp workshops

webinars&

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 [email protected] to register.

PEST CONTROL WORKSHOP May 25, 2016

VENTILATION DESIGN AND FOOD SAFETY WORKSHOP June 22, 2016

EXECUTING AN EFFECTIVE MOCK RECALL WEBINAR September 21, 2016

www.oimp.ca28 BLOCKtalk - Spring 2016www.igloofoodequipment.com

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BLOCKtalk - Spring 2016 29www.ontariomeatandpoultry.cawww.igloofoodequipment.com

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CASH & CARRY [email protected] Nor�nch Drive, Toronto, ON, M3N 1Y4Tel: 416-663-3051 | Toll Free: 1-888-408-8819 | Fax: 416-663-5793We have it all!

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.

It’s easy to determine what information is available within a GS1-128 barcode by looking at the segments included in the barcode. The segments are often highlighted in the numbers listed below the barcode by using brackets.

Here is a typical meat industry barcode:

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) GTIN-14 (Global Trade Identification Number) (02) GTIN of Contained Trade Items (10) Batch or Lot Number [up to 20 alphanumeric digits] (11) Production Date (YYMMDD) [exactly 6 digits] (12) Due Date (YYMMDD) [exactly 6 digits] (13) Packaging Date (YYMMDD) [exactly 6 digits] (15) Best Before Date (YYMMDD) [exactly 6 digits] (17) Expiration Date (YYMMDD) [exactly 6 digits] (310n) Net Weight, Kilograms (Variable Measure Trade Item) [exactly 6 digits] where ‘n’ is the number of decimals (320n) Net Weight, pounds (Variable Measure Trade Item) [exactly 6 digits] where ‘n’ is the number of decimals (21) Serial Number [up to 20 alphanumeric digits] (422) Country of Origin of a Trade Item (423) Country of Initial Processing (424) Country of Processing (425) 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 suppliers are providing you in their barcodes and look at your own barcodes to ensure you are giving your customers the information they need in barcodes you are printing.

Minotaur Software Ltd. 202 Main St N, Brampton, ON L6V 1P1 (905) 458-7575 [email protected]

how to decode a GS1-128 meat industry standard barcodeBy: Judith Kirkness, Minotaur Software

30 BLOCKtalk - Spring 2016

This simple statement nicely summarizes a report by The Center for Food Integrity (CFI) in the U.S. on consumer trust. A Clear View of Transparency and How it Builds Consumer Trust takes a hard look, after many years of research, at how different categories of consumers respond to food production and supply chain issues.

The report delivers a clear message that consumers have an increasing expectation for transparency in the food supply chain. What might be even more significant is that consumers look to food manufacturers to provide transparency in all aspects of food production. The table below demonstrates that even on the topic of animal well-being, consumers hold food manufacturers responsible for transparency. Are you prepared to tell that story?

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

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 level takes resources and dedication, but it’s part of a continuous improvement commitment integral to good business practices. You can create your own complementary sustainability action plan within Provision Coalition’s online sustainability portal.

For more information or help getting started visit www.provisioncoalition.com or contact Cher Mereweather at [email protected].

Provision Coalition is funded in part through Growing Forward 2, a federal, provincial, territorial initiative.

Consumer TrustBy: Cher Mereweather, Executive Director, Provision Coalition

Provision Coalition 100 Stone Road West, Suite 205 Guelph, ON N1G 5L3 (519) 822-2042 [email protected] @ProvisionC

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32 BLOCKtalk - Spring 2016

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, family-farmers 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.

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

Call us and find out how you can recover your costs

Call us and find out how you can recover your costs

AKR CONSULTING CANADA INC.151 Courtneypark Drive West, Suite# 100

Mississauga, ON L5W 0A5T: (905) 678-6368 | F: (905) 677-1700

[email protected]

Specialists inGrowing Forward 2,

Energy Saving Programs,SR&ED Tax Refunds,

Hiring Grants and Other Funding Programs for the Meat &

Food Processing Industries

CFO Expands Local Food Communities with new Artisanal Chicken Program


Stretch Wrappers

Shrink Wrappers

Thermoforming Equipment

Kompo Clipper

Kompo Filler

Case Erector & Sealer

Kompo Sanitation Cleaning

EaglePM Trayformer

Strapack Strapper

Tray Sealing Equipment

www.samuelstrapping.comwww.youtube.com/samuelstrapping

www.goval.com

Samuel Packaging GroupPackaging and Unitizing Solutions1-800-607-8727

PACKAGING FOOD? Samuel Packaging Group has everything you need!

www.samuelstrapping.comwww.youtube.com/samuelstrapping

www.goval.com

112614 Samuel_OIMP Ad.indd 1 2015-04-24 9:54 AM


THE

MEATING PLACE 2016

INDUSTRY DAYontario independent meat processors

2 016

Strengthening Connections

If you are a stakeholder in Ontario’s meat and poultryprocessing 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 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 �nal round. The banquet takes place Saturday night and the conference concludes Sunday morning with our motivational speaker.

April 14, 2016 | 10:00am - 3:30pmTeatro Conference & Event Centre,

121 Chisholm Drive, Milton

#OIMPID16

O n t a r i o I n d e p e n d e n t M e a t Pro ce 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

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 o�ce for more information at [email protected] or (519) 763-4558.

#MEATINGPLACE16

October 21-23, 2016Deerhurst Resort, 1235 Deerhurst Drive, Huntsville

www.deerhurstresort.com

Making Connections

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

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.

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

Business and Retail Associate Members interested insampling product at the Meat and Mingle should contact

Daphne Nuys-Hall at [email protected] or (519) 763-4558.

S A V E T H E D A T E S !

• identify the main causes of environmental cleanliness failure

Effective Cleaning & Sanitation Course – Theory & Applications

April 26 - 28

Three day hands- on course in our state-of-the-art pilot plant!

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

Why is effective Cleaning and Sanitizing so important?

What should be cleaned and sanitized?

When should cleaning and sanitation take place?

This three-day course will provide in-depth knowledge of the best cleaning and sanitation practices in the food processing industry through hands-on activities in a real-life food manufacturing environment. Participants will perform testing and swabbing, conduct visual inspections and create a master cleaning schedule and SSOP’s.

The course is also designed to help participants,


• apply microbiological and ATP testing techniques

• determine the most appropriate methods of detection and correction

Register today, and learn from industry expererts 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 [email protected]. Look for upcoming courses @ ifpt.ca


expert plant productivity & traceability

Affordable Integrated Solutions for:CONTACT US TO LEARN MOREwwww.carlisletechnology.com [email protected]

• 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

© 2015 Honeywell International Inc.

traceability software

Effective Cleaning & Sanitation CourseThree day hands-on course in our state-of-the-art pilot plant!Conestoga’s Institute of Food Processing Technologies (IFPT) will deliver a training session to address questions such as:






850 Fountain Street South, Cambridge, ON, N3H 0A8 519-748-5220 ext. 2499




Effective Cleaning & Sanitation Course – Theory & Applications

April 26 - 28

Three day hands- on course in our state-of-the-art pilot plant!

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









Register today, and learn from industry expererts 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 [email protected]. Look for upcoming courses @ ifpt.ca

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 [email protected].


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 [email protected] www.donnellins.com

Do you use your personal vehicle for business?By: Peter Donnell, Donnell Insurance Brokers

Commercial vehicle insurance isn't just for big trucks!

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 Serviceto 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 | [email protected]


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 | @bio_Track @bio_Links

PRESERVE IDENTITY& INCREASE PROFIT.

bioLinks – Use everyday technology to track your investment every

step of the way.

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) 246-2333 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

EffectiveBy: Mike McMorris, General Manager, BIO

Data ManageMent Key to

SuStainability


A1 Packaging pg. 11 www.a1pkg.com

Abate Packers pg. 27 www.abatepackers.com

Abell Pest Control pg. 8 www.AbellPestControl.com

AKR Consulting pg. 32 www.akrconsulting.com

BIO pg. 37www.bioTrack.ca

Can-Tex Protective Systems Inc. pg. 23www.can-texfloors.com

Carlisle Technology pg. 35www.carlisletechnology.com

Donnell Insurance pg. 23www.donnellins.com

Duropac pg. 18 www.duropac.com

Handtmann Canada pg. 39www.handtmann.ca

Igloo Food Equipment pg. 28www.igloofoodequipment.com

M&M Enterprise (Canada) Inc. pg. 13www.mmenterprisescanada.com

Malabar Super Spice pg. 23www.malabarsuperspice.com

Advertiser IndexMeat Depot, The pg. 9www.themeatdepot.ca

MMIS Mondo Inc. pg. 32www.mmis.ca

Multivac pg. 15ca.multivac.com

Pemberton & Associates pg. 19www.pemcom.com

Poly-Clip pg. 26 www.polyclip.com

Provision Coalition pg. 30 www.provisioncoalition.com

Quality Engineered Solutions pg. 17www.qes.ca

Reiser pg. 10www.reiser.com

Rothsay pg. 15www.rothsay.ca

Samuel Packaging Group pg. 33www.goval.com

VC999 pg. 2 & 40www.vc999.com

Viscofan pg. 31www.viscofan.com

www.oimp.ca40 BLOCKtalk - Spring 2016877-435-4555 · [email protected]

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2016 Spring BLOCKtalk

Documents

Transcript of 2016 Spring BLOCKtalk