Page 1

Keeping Ontario’s Meat and Poultry Industry Informed Summer 2012 | Volume 18, Issue 2


Hayter's Farm Taste & Tradition PG. 16

Member Profiles Carlisle Technology PG. 18 Ontario Turkey PG. 20 Food Handler Training The Last Workshop of 2012 PG. 12

We Have What You Need! Thermoforming Film | Pouches | Skin Film | Tray Lidding Film | Shrink Bags

Our team of experienced packaging consultants can assist

you with all your packaging material needs. Working sideby-side with the manufacturing team at VC999, we can best ensure you get the right material for both your machine and your packaging application.

Are You Getting Your Rewards? As a member of you can earn reward points for every dollar you spend. Redeem Points for:

Why Choose • Easy ordering by phone, fax or online • Free membership • Earn free shipping • Five months of free warehousing • Real time inventory control • Experienced design team available for package and label design

LIKE US on Facebook: XtraPlast

FOLLOW US at Twitter: XtraPlast

Website: Email:

Contact Us

Phone: 819-395-4555 Fax: 819-395-6444


BLOCKtalk - Summer 2012

• Credit towards open invoices • Packaging materials • New machines • Electronics • Service calls • Spare parts • Machine upgrade • Technical training • Machine purchases • Accessories

SPECIAL OFFER FOR ASSOCIATION MEMBERS When you buy a new packaging machine from either VC999 Packaging Systems or your first order of packaging *Restrictions apply, call for details. material is FREE!*

Summer 2012 | Volume. 18, Issue 2 Administration

Board of Directors


PRESIDENT | Joe Abate Abate Packers - Arthur

TECHNICAL DIRECTOR | Daphne Nuys-Hall MARKETING AND COMMUNICATIONS DIRECTOR | Heather Nahatchewitz MEMBERSHIP COORDINATOR | Janet Wellwood Marketing & Design Coordinator | Nikki Stager Ontario Independent Meat Processors 7660 Mill Road Guelph, Ontario N1H 6J1 Tel: (519) 763-4558 Toll: (800) 263-3797 Fax: (519) 763-4164 BLOCKtalk is the official publication of the OIMP, distributed to over 550 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology. BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members. BLOCKtalk ads must be sent electronically and properly sized high resolution (300 dpi.) in either a .jpg, .tiff, or .PDF format. PUBLICATION Spring Summer Fall Winter

ADVERTISING DEADLINE February 15 May 15 August 15 November 15

The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for, the correctness of the information. Keep Us Informed Your input is essential to produce the best newsletter possible! If you know of a newsworthy person or event, please contact us.


BLOCKtalk - Summer 2012

PAST PRESIDENT | Tony Facciolo Holly Park Meat Packers - Caledon VICE PRESIDENT | Walter Mueller Jr. Springer’s Meats Inc. - Hamilton SECRETARY/TREASURER Cory Van Groningen VG Meats - Simcoe DIRECTORS

Index 4

President’s Message


Executive Director Report


Welcome to the Association


New Product Showcase


Member Achievements

Betty Dikeos D & D Poultry - Toronto

8 OIMP Technical Talk: What's on Your Label?

Carol Goriup Florence Meat Supplies - Oakvile


Safety First: Violence and Harassment in the Workplace

Richard Halenda Halenda’s Fine Foods - Oshawa


Food Handler Training Workshops


2012 OIMP Workshop Series


2012 Conference - The Meating Place


Growing Opportunities with AOFP


Employers Needed for IFPT Co-op Students


Hayter's Farm


Carlisle Technology

John Koch Walnut Hill Farm - Gads Hill Marc Oliver Sargent Farms - Milton Luis Pavao Salsicharia Pavao - Toronto OIMP Vision Provide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence. OIMP Mission Strengthen Ontario’s meat and poultry industry by working with stakeholders, responding to challenges and identifying opportunities on behalf of the membership. OIMP Core Strategies • Member Relations • Industry and Government Relations • Industry Development • Market Development

20 Ontario Turkey: Connecting with Consumers 21

Grilled Korean Turkey


Your Labelling Questions Answered


Available Funding Programs


Names in the News


CCGHC Works with Health Care Facilities to Support Local Food Systems

29 Marketing Matters: Getting Social Gets Results 31

Advertiser Index

Growing a Sustainable Industry – We all play a part OIMP welcomes Steve Peters as the new Executive Director for the Alliance of Ontario Food Processors (AOFP). Steve is very familiar with OIMP and our industry, having served as Minister of Agriculture Food and Rural Affairs from 2003-2005 and being involved in the introduction of the new provincial Meat Regulations. Steve is passionate about growing Ontario’s food processing industry and gaining the recognition it deserves, and we look forward to working with him toward shared success. We had the opportunity to meet with Deputy Minister Fareed Amin to introduce our association and discuss challenges and opportunities facing our members. While we acknowledged the financial constraints of the government, we urged the ministry to continue financial support programs such as RED given the number of meat plants that have accessed and benefitted from this program, and the many that remain on the waiting list. We also discussed our participation on the Open for Business consultation forum where OIMP has put forward a list of regulations that need amending in Meat Regulation 31/05.

OIMP is undertaking a research project with the University of Guelph - College of Management and Economics, regarding the decline in the number of provincial abattoirs. This project should bring perspective to the reasons abattoirs have closed and identify what supports, if any, may be required to sustain remaining operations. I encourage our processing members to attend the upcoming tour of the Institute for Food Processing Technology, June 18, and to look at providing co-op opportunities in September for students in their Food Processing Technician program. Finding and training our future workforce is critical to the growth of our industry. Let’s all do our part.

Heads up on business opportunities, new funding program announcements, changes to regulations, upcoming training courses, and what OIMP is doing on behalf of our members, are all made available through UPDATE distributed the last Friday of each month, 4

BLOCKtalk - Summer 2012

Member Directories For a complete list of OIMP Business and Associate members please visit the Members Only section of Business Members - 193 Associate Members - 57 Affiliate Members - 6 Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. Member Help line: 1-800-263-3797 * 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. • Ron Deeth (1995)

• Leo Rocheleau (2001)

• Dr. Ron Usborne (1996)

• Gerry Houtzager (2003)

• Nancy Ackert (1997)

• Pat Johnson (2005)

• Jim Vidoczy (2000)

• Tony Facciolo (2011)

OIMP Long Time Members

Joe Abate OIMP President

Thank you to our long time members who have been helping move the industry forward for over 25 years. • The Beef Way, Kincardine - Member since 1979 • Ontario Pork, Guelph - Member since 1980

Missing Out on Important Information? In today’s busy world we are constantly inundated by the number of emails we receive daily. While it’s tempting to ignore them, that email may contain important information that affects your business. To ensure our membership is well-informed we started reviewing monthly reports, and tracking user information regarding our monthly electronic bulletins. While we are 15% above industry standards for the number of people opening the email, we are concerned that members that are not receiving, reading and/or benefitting from the information provided.

Together We’re Stronger

• Gord’s Abattoir, Leamington - Member since 1982 • Rudolph’s Fine Meats, Sudbury - Member since 1982

or the Training Bulletin delivered the third Friday of each month. Check your spam filters or junk mail to ensure you are receiving this information, or be sure to access the information at in the member’s only section. You can also keep others within your company informed by providing the office with additional email addresses and save yourself the forward. Read up - what you’re missing could be just what you’re looking for.

• Abattoir Brisson, Embrun - Member Since 1986 • Holly Park Meat Packers, Caledon - Member Since 1986 • L’Orignal Packing, L’Orignal - Member Since 1986 • MMIS/MONDO, Aurora - Member Since 1986 • Nitta Casings, Markham - Member Since 1986 • Walnut Hill Farms, Gads Hill - Member Since 1986 Meat Industry Achievement (MIA) Award Recipients • 2007 - Leo Rocheleau, Maidstone • 2008 - Stemmler’s Meat & Cheese, Heidelberg • 2009 - VG Meats, Simcoe • 2010 - Springer’s Meats, Hamilton • 2011 - Halenda’s Fine Foods, Oshawa

Laurie Nicol Executive Director

Welcome to the Association

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry. Business Members BBOYZ DISTRIBUTION INC. Contact: Joe Vassallo Address: 21 Jutland Road, Etobicoke Tel: (416) 909-5638 Website: EXPAT DISTRIBUTING INC. Contact: Robert Crawford Address: 1240 Burloak Drive, Burlington Tel: (905) 327-0839 KELLY JAY WHOLESALE INC. (BAR X FOODS) Contact: Kelly Wittnebel Address: 18 D Neville Street, New Hamburg Tel: (519) 662-2101 Website: LAPLANTE POULTRY FARMS LTD. Contact: Robert Laplante Address: 17141 Rombough Road, Monkland Tel: (613) 835-4440

SCOTIAN ISLE BAKED GOODS Contact: Joseph McDonald Address: 972 Hamilton Road, London Tel: (519) 455-8301  Website:

WINPAK Contact: David Hamill Address: 100 Saulteaux Cres., Winnipeg Website: Supplier Category: Packaging/Labelling

THE MEAT MERCHANT Contact: Larry Allbright Address: 3 Brock Street West, Uxbridge Tel: (905) 642-9892 Website:

New Product Showcase

Associate Members DIGI CANADA INC. Contact: Prashant Parekh Address: 87 Moyal Court, Concord Website: Supplier Category: Packaging/Labelling, Weighing Equipment

LE COLTURE SALUMI INC. Contact: Jane Abballe Address: 842 Hamilton Road, Belleville Tel: (613) 962-0719

POLY-CLIP SYSTEM Contact: Eric Carr Address: 1000 Tower Road, Mundelein, IL Website: Supplier Category: Casings Seasonings/ Ingredients, Packaging/ Labelling, Processing Machinery

LYONS FAMILY TURKEY FARM LTD. Contact: Gary Lyons Address: 3312 County Road 21, Spencerville Tel: (613) 658-3148 Website:

QWATRO CORPORATION Contact: Patrick Elster Address: 25 Royal Group Crescent, Vaughn Website: Supplier Category: Food Safety/HACCP

MACELLERIA POTENZA Contact: Mike Linardi Address: 2635 Islington Avenue N., Toronto Tel: (416) 741-2658

SEALED AIR FOOD & BEVERAGE DIVISION Contact: Frank Fisico Address: 2401 Bristol Circle, Oakville Website: Supplier Category: Energy, Food Safety/HACCP, Laboratory Services, Packaging/Labelling, Sanitation

MRAKOVIC MEAT & DELI Contact: Amir Mrakovic Address: 44 Wellesworth Drive, Toronto Tel: (416) 695-7396

Highlighting new products and services from our members. We are proud of our members! And so, starting with this issue, OIMP will be highlighting new products and services from our member businesses. If you are interested in finding out how to have your new products and services listed in the Showcase, please email

Pathogen Indicator 3M’s new Molecular Detection System is simple to use, and has the same protocol for each assay and fewer steps than most tests, reducing repetitive tasks. The unique assays can test for multiple organisms in a single run. Positive samples can be identified in as early as 15 minutes.

Round Former At Anuga FoodTec 2012, Handtmann Canada introduced the RF 440 round former, which produces spherical, conical and oval products. It also showcased its minced meat line synchronized with Bizerba scales, and unveiled the VF 624 vacuum filler.

OIMP appreciates the strong support from our commodity partners “Working Together, Moving the Industry Forward”


BLOCKtalk - Summer 2012

Member Achievements

Fostering innovation, promoting integrity, and recognizing excellence. Ontario Pork and OMAFRA Launch Online Grading Tool Ontario Pork in concert with OMAFRA has launched an online grading tool for producers. The Grading Data Explorer computer program was developed to allow pork producers easy online access to their shipping data for a given date range and visually explore the range and distribution of their carcass characteristics. A number of data charting, filtering and sorting options allow point-and-click exploration of the data.

Crowds of people attended the food and drink celebration at Seed to Sausage.

Seed to Sausage On May 19 Seed to Sausage hosted a celebration of food and drink at their retail store in Sharbot Lake. Owner Michael McKenzie is on a mission to ensure that all of the meat that he sources is local and ethically raised even to the extent of tracing back the seed origin in the feeds used to grow the animals. Among the treats available for visitors was a roasted whole suckling pig and locally raised Ontario Lamb. The event was attended by over 800 people and, with the bonus of some amazing weather, was a great success.

Hela Spice Canada receives best marks for food safety practices

New Chair and Vice Chair at Ontario Pork Amy Cronin from Bluevale was elected Chair of Ontario Pork. Together with newly elected Vice Chair, Oliver Haan, from Marysville, they will lead the organization’s 2012 Board of Directors.

Vik’s Country Meats A unique ‘sausage-cutting’ ceremony kicked off the grand reopening of Vik’s Country Meats in Grassie, following a year-long renovation and expansion to their meat processing plant to better meet growing consumer demand. The re-opening was set to coincide with this year’s annual customer appreciation BBQ. Each spring, Vik’s teams up with a local charity and hosts a BBQ. This year customers generously donated to Grimsby’s McNally House Hospice as they enjoyed some delicious sausages.

Hela Spice Canada has recently achieved Grade "A" accreditation from AIB International to the BRC Global Standard for Food Safety, a leading global safety and quality certification program. Notably, this accreditation is recognized around the world by the Global Food Safety Initiative (GFSI), a business-driven initiative for the continuous improvement of food safety management systems. Hela Spice Canada is among the first in their industry to put their best safety practices to the test and receive the highest mark possible. The audit was exhaustive and reviewed their food safety and quality management system, operational criteria, product control, senior management commitment and more.


BLOCKtalk - Summer 2012

Grand re-opening sausage cutting ceremony with Rick and Craig Laciok and special guest Douglas Joyner, Mayor of the Township of West Lincoln.

The project will examine the existing traceability and information sharing capabilities of the Ontario veal industry and determine industry’s preparedness for implementing traceability systems to improve profitability and competitiveness. The project will identify options that can be pursued in order to better facilitate future information sharing among members of the supply chain, from dairy producer to abattoir, that are applicable to both milk and grain fed veal production. “This is a great way for the Ontario veal industry to Cory and Heidi Van Groningen with their three daughters. work with our supply chain partners to proactively explore 2012 Ontario Outstanding opportunities to address traceability issues while improving our profitability,” stated OVA President Judy Dirksen. Young Farmers, Cory and

Heidi Van Groningen

The Van Groningens received the top honour of Outstanding Young Farmers at the provincial awards ceremony held in Niagara Falls. The judges chose the Van Groningens in part due to their commitment to product quality, customer service and interest in the betterment of the entire Ontario beef industry. Through involvement in associations such as the Haldimand Cattlemen’s Association, BIO and the Ontario Independent Meat Processors, the Van Groningens are continually on the leading edge of developments in the beef and meat industry. They also make a conscience effort to not only apply, but also to do research on their farms, all with the goal of producing the best quality beef. Cory and Heidi will now represent Ontario at the National Competition being held in November in Charlottetown, PEI, where they will compete with other farmers from across Canada for the title of Canada’s Outstanding Young Farmers.

Veal Industry Receives Traceability Funding The Ontario Veal Association (OVA) recently secured approximately $140,000 in funding to complete the Gap Analysis of Traceability Capabilities and Practices in Ontario’s Veal Industry project as part of the Traceability Foundations Initiative (TFI).


BLOCKtalk - Summer 2012

Gold Medal for MultivaC At Anuga FoodTec 2012, Multivac Canada Inc. was recognized with the Gold Medal of the International FoodTec Award 2012. The company received the award for its groundbreaking developments in high-pressure processing, making the processing of MAPpackaged food possible.

makin’ headlines? Celebrating an accomplishment? Or know someone who is? We would love to share with the industry your special event, milestone or triumph on our Member Achievements page. Members are encouraged to submit photos and highlights to the OIMP office at, to be published in the next BLOCKtalk issue.

“The OIMP provides a Nutritional Labelling service to help you meet your regulatory requirements.”

- OIMP Technical Talk -

What's On Your Label? By Daphne Nuys-Hall, OIMP Technical Director The OIMP Industry Development Services team fields various questions from our members on a daily basis, focusing on issues from regulatory compliance, programs and written protocols, dry cured and fermented products, and CAP items. One of the most frequent issues is label compliance. So how can you as an operator ensure that your labels on prepackaged meat products are compliant? Use of Inspection Legend The inspection legend serves as evidence that a meat product has been produced and prepared in accordance with regulatory requirements and is fit for human consumption, and is applied to inspected and approved carcasses and to meat products that comply with the meat product standards. Make sure that if you have the inspection legend pre-programmed on to your retail

price labels that the legend is not applied to any other products such as dairy, prepackaged meat products from other establishments, and confectionaries. Labelling of Products containing Priority Allergens The new food allergen labelling regulations include the requirement to clearly identify food allergens, gluten sources and sulphites either in the list of ingredients, or at the end of the list of ingredients with the following statement “Contains…”. Mustard seed has been identified as a priority allergen and all the regulatory labelling requirements apply. Check your labels! Cross reference the labels on your packages with the ingredient listing on the product ingredients or spices themselves or the supplier specification sheet. Make sure that the information matches and that all allergens are listed either in the ingredient statement or in a “Contains” statement.

When is a Nutrition Facts table mandatory? Regardless of the inspection program you operate under (local health, OMAFRA or CFIA), all meat processors must comply with the labelling regulations. The Nutrition Facts table is mandatory for most prepackaged meat products with the exception of raw, single ingredient meat, meat by-product, poultry meat and poultry by-products. However, prepackaged ground meat, ground meat by-product, ground poultry meat and ground poultry meat by-product must always carry a Nutrition Facts table. If your label or product advertisement contains one or more of the following, a nutrition facts table would be mandatory: • a nutritional reference or nutrient content claim (i.e. a good source of Vitamin A); • a biological role claim (i.e. promotes regularity);

. , i



BLOCKtalk - Summer 2012

• a health claim (i.e. reduces cholesterol); • a health-related name, statement, logo, symbol, seal of approval or other proprietary mark of a third party (such as Health Check) ; or • the phrase “nutrition facts", "valeur nutritive" or "valeurs nutritives". Animal Production Claims Are you using an animal production claim such as Organic, Raised Without Antibiotics, Raised Without Added Hormones, Vegetable Grain Fed - No Animal By-Products, or No Animal Meal, No Animal Fat? It is your responsibility to ensure that you develop a detailed protocol including the origin and identification of the animals in question, husbandry, and processing practices, and provide the results of a third party audit to verify the protocol. More information can be found on the CFIA website in the Guidelines on Natural, Naturally Raised, Feed, Antibiotic and Hormone Claims. Use of ‘Natural’ on Labels The use of ‘natural’ on food products has become a contentious and often missused word. Foods, or ingredients of


BLOCKtalk - Summer 2012

foods, submitted to processes that have significantly altered their original physical, chemical or biological state should not be described as ‘natural’. • A natural food or ingredient of a food is not expected to contain, or to ever have contained, an added vitamin, mineral nutrient, artificial flavouring agent or food additive. • A natural food or ingredient of a food does not have any constituent or fraction thereof removed or significantly changed, except the removal of water. • Although ingredients in a food may be derived from natural sources, the ingredient can be described as ‘natural’, the food itself cannot, since it contains an added component. For example the addition of ‘cultured celery extract’, although the ingredient can be considered natural, the product itself cannot.

supported by appropriate research, and analytical data should demonstrate both that the level is appropriate, and that any residual amount of the substance claimed to be absent is below the maximum acceptable levels. An example of a negative claim is ‘glutenfree’ and the maximum acceptable level in the product is zero. It is your responsibility to ensure that the labels applied to your prepackaged meat products are in compliance with all applicable regulations and that they are accurate and not misleading. However you are not without help. The OIMP provides a Nutritional Labelling service to help you meet your regulatory requirements. If you have any labelling issues or questions, please contact Daphne Nuys-Hall at OIMP for assistance.

‘Free’ When using the word ‘free’ or other such ‘negative claims’ (the absence of a particular ingredient or substance in a food product) it is your responsibility to ensure that the food does not contain the ingredient or substance, and that the label must be factual and not misleading. The claim should be

Daphne Nuys-Hall OIMP Technical Director Tel: (519) 7634558 ext. 222

- Safety First -

Violence and Harassment in the Workplace By Doug Johnson, Health & Safety Consultant

Bill 168, now known as Section 32 of the Occupational Health and Safety Act in Ontario (the Act), became law on June 15, 2010. It represents a significant change in how, and to what extent, both workplace violence and workplace harassment are regulated in Ontario. It also broadens the definitions of workplace violence and places new requirements on Ontario employers. The law defines a series of steps that every employer must take. These include: • Developing written policies that are posted with respect to workplace violence and workplace harassment. • Conducting a risk assessment for workplace violence. • Developing a workplace violence and harassment program. • Ensuring all workers understand that all incidents or threats of workplace violence must be reported to the employer or supervisor. • Establishing a protocol for investigating and managing incidents, complaints, or threats of workplace violence. • Reassessing policies and programs. • Training all workers to understand these policies and procedures. Employers must support workers if they implement a refusal to work where the worker has reason to believe that he/she is in danger of being a victim of workplace violence or harassment. In the Act workplace violence is defined as: • The exercise of physical force by a person against a worker in a workplace that causes or could cause physical injury to the worker; • An attempt to exercise physical force against a worker, in a workplace, that could cause physical injury to the worker; or • A statement or behaviour that it is reasonable for a worker to interpret as a threat to exercise 10

BLOCKtalk - Summer 2012

physical force against the worker, in a workplace, that could cause physical injury to the worker. Types of violence include hitting, pushing, physical assault, sexual assault, stalking, criminal harassment, cyber bullying, robbery, or simply the act of threatening violence.

“Employers must address the issues of workplace violence and harassment to ensure that they are meeting the needs of their workers and the requirements of the law.” The Act broadens and extends the definition of workplace harassment beyond what is presently covered under the Ontario Human Rights Code. The Human Rights Code has long prohibited harassment in the workplace based on race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, age, record of offences, marital status, family status, or disability. The Act now defines workplace harassment as engaging in a course of vexatious comment or conduct against a worker in a workplace that is known or ought reasonably to be known to be unwelcome and not already protected under the Human Rights Code. Types of harassment include sexual harassment, teasing, intimidating or offensive jokes or innuendos, display or circulation of offensive pictures or materials, unwelcome, offensive, or intimidating phone calls, or bullying. Leering, unwelcome gifts or attention, offensive gestures, or spreading rumours could also be considered harassment. Traditionally, harassment that was based on other, non-protected grounds was not actionable, unless the employer had extended additional protection by way

of policy or it had agreed, as part of the collective bargaining process with a union, to incorporate broader protection in a collective agreement. Bill 168 changes this because it requires employers to treat harassment based on non-protected grounds in the same manner as harassment based on Code-protected grounds. This has consequences that extend to anyone working in the plant and includes visitors and inspectors. Everyone in the plant is covered by the Act and regulations, therefore it is the owner’s responsibility to ensure that everyone is protected. To fully understand what constitutes violence and harassment in the workplace visit the Ontario Ministry of Labour site Employers must address the issues of workplace violence and harassment to ensure that they are meeting the needs of their workers and the requirements of the law. The first step is to conduct the necessary surveys (risk assessments) that will determine the potential for violence or harassment in your workplace. Once you have completed the surveys then you must use the information to develop your strategy. There are a number of methods that you may use. Some of these include online training, meeting with individual workers, having discussions at staff meetings, preparing and communicating a policy and generally ensuring that everyone in the workplace understands workplace violence and harassment. If you need assistance give me a call. I will do my best to get you on the right track.

Doug Johnson Health & Safety Consultant Tel: (519) 837-0997


BLOCKtalk - Summer 2012

REGISTER for the last


ABOUT THE WORKSHOP FOR WORKERS & SUPERVISORS The workshops focus on five key areas that are critical for those working in the food processing industry: 1. 2. 3. 4. 5.

Food Safety Responsibilities Food Safety Hazards Controlling Hazards Food Safety Management Systems Management’s Responsibilities for Food Safety

The workshop offers an interactive learning environment, is instructor led, delivered in English, and

We are ALL responsible for Food Safety

meets the training requirements within Ontario Meat Regulation 31/05 and is accredited with Toronto Public Health as meeting the requirements in City of Toronto Municipal Code Chapter 545, Licensing. WORKERS AND SUPERVISORS 1.5 days for workers, providing everything they need to know about food safety; and 2 days for supervisors, focusing specifically on their responsibility within a food safety and management role. Presentation slides, workbook and examination are available in 10 languages: English, French, German, Italian, Polish, Portuguese, Punjabi, Simplified Chinese, Spanish and Traditional Chinese.

TESTING YOUR UNDERSTANDING The workshop prepares you for the Food Handler Training examination, taken immediately following the workshop. Upon successful completion, workers will receive a Certificate of Completion issued through the University of Guelph, Ridgetown Campus. WORKSHOP DATES September 12 - 13, 2012 HOW TO REGISTER Visit and download a registration form or call the OIMP office (519) 763-4558 to request one. TESTIMONIALS We asked participants to share key takeaways from their food handler training. Here’s what they had to say: The most important way this training has affected how I do my job: “I now fully understand what my job and responsibilities are as a supervisor.” “I have a greater understanding of compliance, preventative measures and approaches to hazards.” “Realizing that a food safety culture needs daily reinforcement.” The areas covered in the workshop that are most important to my job: “As a manager I must set the example.” “Understanding my responsibility as a supervisor as far as food safety is concerned.” “The need to have all employees aware of food safety through proper training, and to also mentor others.”

Helping You Put the Pieces Together


BLOCKtalk - Summer 2012

Social Media 101 Wednesday, June 20, 2012 1:00 p.m. to 4:00 p.m. Guelph

Allergen Control

Fermentation and Dry Curing

Wednesday, July 18, 2012 1:00 p.m. to 4:00 p.m. Mississauga

Wednesday, August 15, 2012 1:00 p.m. to 4:00 p.m. Mississauga

Who Should Attend

Who Should Attend

Who Should Attend

Small Business owners/operators, Managers, Marketing and/or Sales

Small Business owners/operators, Quality Control, HACCP Coordinators, Supervisors

Small business owners/operators, HACCP Coordinators, Quality Assurance personnel



$75.00 Business Members $125.00 Non-Members

$75.00 Business Members $125.00 Non-Members

Registration Deadline

Registration Deadline

Wednesday, July 11, 2012

Wednesday, August 8, 2012

Key Learning Objectives

Key Learning Objectives

This workshop will provide participants with an understanding of:

Participants will learn how to:

Cost $75.00 Business Members $125.00 Non-Members

Registration Deadline Wednesday, June 13, 2012

Key Learning Objectives This workshop will provide participants with proper social etiquette, and an understanding of: • Facebook: How to set up a page, encourage ‘likes’ through content selection, and what and how often to post. • Twitter: How to properly set up a Twitter account, gain followers, use hash tags, tweet and retweet. • Pinterest: How to set up a Pinterest account, create boards, and understand the what, why and how to pin and repin content. • How to integrate your networks for greater efficiency and effectiveness.

Presented by Brittany Stager, Social Media Specialist - Grouptalk

• What allergens are and their impact in the meat industry. • The regulatory framework of Allergen Control and your responsibilities. • The essentials elements of an Allergen Control Plan (receiving, storage, identification, segregation, sequencing, sanitation). • Allergen labelling and your regulatory requirements.

Presented by Hela Spice Company Ltd.

• Calculate degrees hours. • Manage trichinae. • Overcome barriers related to compliance issues and understand regulatory requirements. • Control for the various pathogens associated with the manufacture of these products. • Implement one of the five options for Controls to address hazards related to verotoxinogenic E. coli (e.g. E. coli O157:H7) and Salmonella in fermented sausages.

Presented by Ontario Independent Meat Processors (OIMP)

To register for any of our workshops, visit and download the form, or email 13

BLOCKtalk - Summer 2012

The Meating Place Sponsorship The Sponsorship package is online and ready for your perusal. Remember, we can’t put on this exceptional event without your generous support!

OIMP Business, Associate, Affiliate Members, and other meat processing industry stakeholders, are invited to join us for the weekend at our 32nd Annual Conference, The Meating Place, November 2-4, 2012. Taking place at the beautiful Hockley Valley Resort (and spa), festivities commence Friday evening with a bonfire and continue through to the always popular Sunday morning motivational speaker. OIMP staff is working diligently to strike the perfect balance between entertaining, fun, informative, and motivational. This is one conference you won’t want to miss! TableTALK 2012 – Space is limited. Reserve early! OIMP Business, Associate, or Affiliate members are invited to promote their products and/or services at our TableTALK 2012, tabletop display and networking function. (Reservation Agreement online at Registered conference attendees will be given an ‘Inspection Logbook’ that needs to be stamped by each exhibitor to indicate they have visited the booth. Completed logbooks will be entered to win an Apple iPad to be drawn at 5:00 pm (you must be present to win). To add to the fun, the Dave Tiller People’s Choice snack stick and jerky competition, and raffle table, will run concurrently in the same area. The room will be designed to encourage conversation and a cash bar will be open. What more could you ask for? 14

BLOCKtalk - Summer 2012

The Search for The Ultimate Burger We are looking for not only the best of the best, but the ULTIMATE burger, in this year’s Ontario Finest Meat Competition. Judging will take place in September and the awards presented at The Meating Place Awards Gala Saturday night. Proteins will compete in fresh and frozen categories to find the ‘Best of ’ veal, turkey, lamb, pork, chicken and beef. Then proteins will compete head to head for the definitive title, ‘The Ultimate Burger’. Watch your email - details are coming out shortly, but we can tell you it’s gearing up to be one heck of a competition. The ultimate competition you might say! For more information on The Meating Place and/or any of the components, please visit, give us a call at the office at (519) 763-4558 or email

Growing Opportunities Employers needed with AOFP for IFPT co-op students AOFP Announces New Executive Director The AOFP Board of Directors is pleased to welcome Steve Peters as Executive Director. Peters served as the MPP for Elgin-MiddlesexLondon from 1999-2011. Peters is well known in the agriculture and food industry, serving as Minister of Agriculture and Food from 2003-05. Peters also held the post of Minister of Labour from 2005-07 and Speaker of the Legislature from 2007-11. Prior to his election to the provincial legislature, he served as Mayor of St. Thomas from 1991-99. His roots in the food and beverage industry go beyond his political career – Peters was employed by A&P (Metro) for 18 years and his father was a salesman in the food industry with General Mills and William M. Dunne.

Branding, Marketing, Leadership – Opportunities for Continuous Learning As part of the Managing for Success project, (a project of Growing Forward, a federal-provincial-territorial initiative), AOFP is offering a series of educational webinars and events to help food and beverage processors adopt best management practices. Branding and Marketing 101 is a 4-part webinar series kicking off in June 2012, focusing on Website and SEO Basics (June 8), Branding Beyond the Product Label (June 25), Connecting with Consumers (September 25), and Point of Purchase Basics and Trends (November 27). The webinars are convenient and accessible from anywhere with internet access, and registration is free. The Managing for Success Executive Series is a unique training opportunity for executives and company owners. These one-day executive development courses will be facilitated by accomplished educators who will help give your company a competitive edge and strengthen your skills as a leader. The first executive series offering, Effective Strategic Planning, will be held June 21 at the DeGroote School of Business in Burlington, Ontario, and will be facilitated by faculty member Alex Lowy. Geoff Smith, Associate Professor and Assistant Dean at the University of Guelph, will facilitate the second of the series, Managing Talent, on June 26 at the Delta Meadowvale in Toronto. Branding and Marketing 101 and Executive Series are free to Ontario food and beverage processors and registration forms and more information can be found at 850 Fountain Street South Cambridge, ON N3H 0A8 Tel: (519) 650-3741 15

BLOCKtalk - Summer 2012

Students in the Food Processing Technician program will have their co-op work term in September – when their 3 semesters of school will be completed, but IFPT is posting positions right now. To hire a student you will need to develop a job posting, and connect with our co-op consultant Tina Allishaw, at tallishaw@conestogac., or (519) 748-5220 ext 2587. The position will be posted and you will have the opportunity to interview candidates either on campus or at your facility before making your hiring decision. Benefits of Employing Co-op Students • Receive up to $3,000 per student per work term by qualifying for the Ontario Co-operative Education Tax Credit (CETC). • Acquire cost-effective temporary employees for peak periods of activity, seasonal variations in workload or short-term projects. • Explore new employment positions without extensive investment or long-range commitment. • Raise your organization’s profile with students and graduates as an employer of choice. • Add bright, motivated, fresh talent to your organization. • Evaluate candidates before consideration for permanent employment; the work/study approach to education assists employers in recruiting mature, experienced graduates. • Familiarize prospective full-time employees with your organization, decreasing orientation and training when hiring graduates. • Contribute to the enhanced education and training of Ontario’s future skilled workers. Work Term Capabilities • Apply mechanical skills (tool selection, lubrication, minor equipment repairs) to activities specific to the food processing environment. • Apply food safety concepts (including cleaning and sanitation of equipment) to the manufacture of food products. • Interpret technical documentation typical in a food manufacturing environment. • Perform manufacturing specific tasks in accordance with legislation, safe practices, policies, procedures, standards, regulations and ethical principles. • Under supervision, quickly learn to operate automated food processing equipment according to industry standard principles and practices. • Handle materials (ingredients, packaging materials, cleaning chemicals) respecting GMPs, Health and Safety rules and regulations and Food Safety principles. 850 Fountain Street South Cambridge, ON N3H 0A8 Tel: (519) 748-5220

- Business Member Spotlight A true farm-to-fork operation, Hayter’s Turkey Farm (the actual farm), Hayter’s Turkey Products Inc. (the processing facility), and Hayter’s Farm (the brand and retail operation) all operate at the same Dashwood address. Going one step further, you will find a family member at every step of the operation, ensuring top quality product for the end consumer each and every time.

Tom Hayter, President and second generation turkey farmer, Hayter's Turkey Farm

Although generous and down to earth people, the Hayter’s are also astute business operators who never let a good opportunity pass by unconsidered, and are constantly looking to the future for new processes and products to meet changing market demands. In fact, new ideas are pitched at the weekly family meeting, like they would be at any other company, with members encouraged to research new processes and products and bring back what may work for their own operation. As a close-knit family business, each member is expected to carry their workload and step-up when and where needed, even if that includes a last minute Saturday run to Toronto, or what was to be a day off spent in the plant to ensure orders are filled and retail shelves stocked.

Before I could sit down with Sean Maguire, Sales & Information Systems, to talk about Hayter’s, I got a sneak peek of the latest development, the construction of a test kitchen located above the retail store and next to the business offices. Partly funded by a RED grant received in 2011, the enthusiasm Sean showed when talking about plans for the kitchen was apparent. Although plausible the test kitchen could be used for just that – testing products – Sean shared the many other ways the kitchen could be best utilized including a studio for YouTube cooking demos, sales rep training, and for pitches to potential new wholesale customers.

Do the Right thing and the rest will come By Heather Nahatchewitz, OIMP Marketing and Communications Director

I visited Hayter’s Farm prior to the May long weekend and before I even parked, I noticed the difference. A massive sign outside the retail store advertised a BBQ fundraiser on one side and a message to support the fireman’s breakfast on the other. On a direct route to the shores of Lake Huron, you’d think this prime advertising real estate would be encouraging drivers’ to stop by and pick up some turkey products for their long weekend festivities. But no, it was used to promote charity – a premise that runs through the heart of the operation – do the right thing and the rest will come. It was 1948, when Harry Hayter decided to make a move from beef farming to turkeys and since that time his children and grandchildren have honoured his position of integrity – to raise the best turkey possible. Harry’s children Tom Hayter and Joanne Maguire run the show now, Tom in charge of farm operations and Joanne the plant. 16

BLOCKtalk - Summer 2012

When asked about his personal favourite turkey product, Sean promptly replied the turkey tenderloin as the most tender and versatile cut. When asked the most popular product, it was the Sage and Onion Breast roast both at their retail and through Longo’s private label sales. Turkey sausages and burgers followed closely behind, but their latest venture into further processed product (i.e. pepperettes) is quickly becoming popular. Even though Hayter's sales are now predominantly wholesale driven, the retail store remains central to the success as it provides a testing ground for new products. It’s a walk-in showcase with a captive audience and

allows Hayter’s to make small runs and see how they fare before introducing into other markets. The store also helps with brand awareness as the unique and attractive new packaging proudly displays the Hayter logo. Hayter’s remaining sales come from customers like Longo’s, local Sobeys locations, independents, and restaurant chains, including Duke Pubs in the GTA. Of great importance to the Hayter clan is heritage, tradition and family. So much so, that the logo was created to represent more than a brand and to be a reminder of where they came from. The house is an actual home on the property where Harry Hayter himself was born, lived and passed away. The willow tree, once small in old photos and now grand, marks the passing of time. Three turkeys represent three generations of involvement. And as the first members of the fourth generation are only just in grade school, there isn’t any concern over logo redesign, I was reassured.

Back: Justin Hayter, Tom Hayter, Elaine Hayter; Middle: Sean Maguire, Joanne Maguire, Lindsay-Jayne Hayter, Adam Hayter; Front: Dave Maguire

“Membership with the OIMP is important because it keeps us in touch with our peers.”

Also extremely important to Hayter’s is their staff. Awards for long-term employment appear in the office, but more importantly, their comfort and well-being are considered whenever possible. An example of this would be the new cooling system installed last year – a definite upgrade in terms of efficiency, but also designed to avoid the ‘wind-chill’ effect in the plant. The cool air floats down as opposed to a fan blowing on employees already in a cold environment. It’s true that the holiday season allows for little to no festivities beforehand, but a parking lot ball hockey game on Boxing Day has become a family tradition and a way to reconnect leaving the stress of operations behind. Grandma’s birthday and a cousin’s wedding also allow time to be family and not just colleagues or co-workers. Regardless, even when pushed, Sean could not think of a time when a disagreement held up progress, and that they generally get along, family or not. “We work hard and play hard,” Sean explains. To do the right thing means considering the welfare of all stakeholders (even the turkeys are brought into the plant on a wagon and avoid the added stress of a truck ride), but remembering


BLOCKtalk - Summer 2012

~Sean Maguire, Sales & Information Systems, Hayter’s Farm

that this is a business and that the end goal is to grow. And the more people accept turkey as an everyday protein option, the more opportunities will open for Hayter’s Farm. I look forward to the day when I can visit my local grocer and pick up my favourite maple turkey breakfast sausages. And, thankfully, I don’t believe that day is far. @haytersfarm Hayter's Farm

37467 Dashwood Road, RR 2 Dashwood, ON N0M 1N0 Tel: (519) 237-3561

- Associate Member Spotlight -

Carlisle Technology

Integrated Food Industry Solutions ~ Measure Productivity. Monitor Yields. Achieve Traceability. Gain Control. Established in 1985, Carlisle Technology is a private corporation employing 25 people and servicing the North American market. Carlisle started providing food industry solutions in the early 1990’s with meat processors who needed to comply with downstream demands from their customers to have UCC-128 barcodes (now part of the GS1 standard). Since then, they have steadily responded to the needs of the food industry by adding features, scalability, and integration and today, Carlisle is a provider (and servicer) of fully integrated plant floor data collection and inventory systems, which enables full internal traceability as well as process visibility. Among the impressive list of clientele is Maple Leaf Foods, Sofina, Hylife Foods, Triumph and Seaboard, and OIMP members like Conestoga Meat Packers, Schinkel’s Legacy, and Hayter’s Farm. According to Carlisle, they are seeing the same traceability demands placed on processors whether large or small, which means smaller

processors might have a harder time competing purely on price. The upside? Smaller processors have an inherent advantage: they are seen by consumers as being “closer to the farmer” (which still has romantic connotations), resulting in more market power. If you ask Steven deVries, Director of Marketing for Carlisle Technology, what their specialty is he’ll tell you its Carlisle’s Symphony™ software suite. Designed with feedback and experience of both large and small customers, it’s an integrated system consisting of their proven MES software and WMS software. Symphony™ enables small and medium food processors to improve traceability, gain production visibility, and comply with regulatory demands - all without sacrificing productivity. It’s essentially a plant-wide information solution, collecting and coordinating data from receiving, processing, inventory, order fulfillment, shipping, and external accounting/ERP systems.

Our roots…


Procurement & kill floor Inventory & WMS

Production Control



Weighing, Labelling, Data Collection

• station management • label management • yield, giveaway monitoring • net weight management/SPC

• static, in-motion • cartons, pallets, combos • reporting & production visibility

BLOCKtalk - Summer 2012

• serialized inventory • warehouse management • picking, shipping, invoicing, order entry • stock rotation checking • accounting system integration

• animal receiving • carcass identification • grading, vet stations • cooler yields, primal yields • farmer settlement, pricing grids

Internal Traceability • Backward: production history, input lot# • Forward: destination, derivatives • packaging/usage, lot#

• Process Traceability: recipe of ingredients, steps, quality controls 905-332-5757

“Our customers are managing many products on multiple production lines, and they need to ensure that approved label formats are being applied to their boxes, or they could face product recalls.”





Watch Us on



rss PROMOT twitter




follow us on Twitter RESEARCH “Like Us” on Facebook promotion mainstream networking @OntMeatPoultry rss

research OntMeatPoultry



BLOCKtalk - Summer 2012


wants you to

like us rss PROMOTION twitter connect



like us



watch facebook communicate youtube Ontario Meat &branding Poultry SOCIAL

Ontario Meat & Poultry

Carlisle Technology 3312 Mainway Dr. Burlington, ON L7M 1A7 Tel: (905) 332-5757



Carlisle is committed to the industry for the long term. “We believe that integrity and customer service leads to a strong reputation, which is especially important in a tight group like meat processors,” says deVries. “No single processor can face the challenges of the meat business alone. A dynamic, healthy organization like OIMP keeps Ontario processors leading the world with safe, quality, delicious meat and poultry products.”



What does the future hold? From Carlisle’s viewpoint, technology will be used even more effectively to reduce the burden of regulation, as well as satisfy the consumer’s desire to know their food is safe/local/organic. Fortunately, technology continues to get more affordable, more reliable, more scalable, and more accessible. The challenge for small/medium processors will be to decide when it’s the right time to jump in, and the challenge for solutions providers like Carlisle is to make complex systems simpler to use.

@MENTION mainstream promotion

A feature of Symphony™ that Carlisle didn’t realize was so important until recently is ‘label design and deployment’. According to deVries, “Our customers are managing many products on multiple production lines, and they need to ensure that approved label formats are being applied to their boxes, or they could face product recalls. We have had a lot of requests about this functionality recently, probably because of more stringent labelling requirements, including new allergens. So we’re enhancing this functionality in our Symphony™ product to allow small/medium processors to have a better system of designing, managing, and printing compliant labels.” (See the column OIMP Technical Talk and OMAFRA’s article for more on labelling.)

- Affiliate Member Spotlight -


Creating a “super” retail experience to maximize marketing efforts. Hot on the heels of last year’s efforts to change the way people think about turkey, Ontario Turkey is back at it again with a new marketing program centered on retail. After ‘ruffling some feathers’ and showcasing our fresh brand identity, this year we want to take things further and connect direct with consumers. Our 2011 messaging was well received: our humorous TV commercial got people talking; our updated website, social media strategy and media relations efforts gave us new communication channels; and our presence at consumer tradeshows helped us to encourage people to make the ‘super switch’ to turkey. However, according to our market research, the element of our campaign that scored highest in recall and influence was our point-of-sale materials. They achieved significant awareness and recall, reinforcing our premise that messages are most effective when consumers are ready to buy. Our research results demonstrated that reaching consumers with our product message as close as possible to the point of purchase had the greatest impact. To 20

BLOCKtalk - Summer 2012

leverage this learning, we have tailored our plan for 2012 to maximize our in-store efforts.

"We’ve found that consistency between instore messaging and outof-store communications is key – providing repetition of the same messages will help build total consumer impressions." We are going to be re-airing our 30-second spot encouraging moms to try something different, but this time with a wider geographic reach and for a longer duration. From May through August (on and off), viewers will be reminded to consider turkey as a meal option via the commercial as well as closed-captioning sponsorships. In addition to the television advertising, we’re going to heighten our visibility through out-of-home advertising. In an attempt to reach consumers while thinking about eating, planning their meals, or en route to the grocery store, our targeted

billboards will increase top of mind and ultimately prompt purchase. Our advertising, social media programs, media relations efforts, tradeshow participation and marketing materials should get consumers thinking and talking turkey, and prime them to consider it when finally in-store. We’ve found that consistency between in-store messaging and out-of-store communications is key – providing repetition of the same messages will help build total consumer impressions. Once in the retail environment, we want to continue to catch consumers’ attention and reiterate the messaging that we’ve communicated through our other channels. To drive both purchase and excitement, we’re going to be sponsoring a consumer contest promoted by on-pack labels, giving them a chance to win one of fifty barbeques. Through a partnership with Diana Sauce, we’re going to be providing recipe pads with three different meal options featuring turkey and the sauces, encouraging consumers to think about turkey in new ways. We’re also going to expand upon our retail presence through bunker signage with a clear message encouraging people

to try turkey when grilling this summer. By reaching consumers at a time of year that is not a typical turkey ‘season’, it reinforces the concept of trying something different. Finally, our most direct retail activity connecting us with consumers will be instore demos. Not only will consumers be able to see our branding and messaging, but they will also be able to taste turkey prepared in different ways. We’re hoping that stimulating yet another sense will have a meaningful impact and translate into positive purchase behaviour. As we’ve embarked on the planning process to put this strategy in motion, we’ve realized that there are other key success factors when reaching out to the public. Connecting with processors, distributors and retailers beforehand has been tremendously useful in building momentum for our programs as we’ve garnered their support. This will be even more helpful as we try to ensure that product supply is solid in our targeted retail locations as we go to market with our campaign. To find out more about our experience reaching out through retail or for more information about our campaign, please contact us at (519) 748-9636.

Grilled Korean Turkey Make this marinade on a weekend when you have some time – Turkey wings and drummettes are incredibly economical and perfect for summer grilling. Ingredients: 1

In a re-sealable plastic bag, combine turkey pieces with 1 cup (250 mL) of the marinade. Reserve remaining marinade. Seal bag and turn to completely coat turkey. Marinate in refrigerator for at least 4 hours and up to 48 hours, turning occasionally.


Turkey Farmers of Ontario 1120 - 100 Conestoga College Blvd. Kitchener, ON N2P 2N6 Tel: (519) 748-9636 Grill turkey pieces over medium heat for 30 min., turning often. Transfer turkey pieces to indirect heat, for another 30 min. Meanwhile, in saucepan, bring reserved marinade to boil over medium high heat and let reduce until slightly thickened, about 10 min. Use marinade to baste turkey during the last 15 min. of cooking. Makes 4 to 6 servings.

Granny Smith apple, sliced


medium onion, sliced

2 15

pieces gingerroot, sliced black peppercorns

2 cups (500 mL)

soy sauce

1 cup (250 mL) 1/2 cup (125 mL) 1/2 cup (125 mL)

brown sugar sake* mirin* (Japanese cooking wine) Ontario turkey drummettes and wings

3 lb (1.5 kg)

In saucepan, combine apple, onion, ginger, garlic, peppercorns, soy sauce, brown sugar, sake and mirin; bring to a boil. Reduce heat and simmer until marinade is reduced by half, about 45 min. Let cool. Cover and refrigerate for 12 hours and up to one day; strain marinade through a fine sieve and discard the remains.

Ontario Turkey

* Chef’s Tip: You can substitute the sake for an equal amount of dry sherry and the mirin with a sweet white wine


BLOCKtalk - Summer 2012

Your labelling questions answered Source: Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)

Labelling is an important means of communicating information to consumers about your meat product. As a provincially licensed meat plant operator, you are responsible for ensuring that all your meat products are labelled with accurate and complete information, as required by the following regulations: • Ontario Regulation 31/05 (Meat) under the Food Safety and Quality Act, 2001 • Federal Food and Drug Act and Regulations • Federal Consumer Packaging and labelling Act and Regulations

All provincial labelling requirements can be found in sections 111-130 of the Meat Regulation.

• Grading regulations (if applicable, depending on the type of meat product)

What are the federal labelling requirements?

What are the provincial labelling requirements? First, labelling requirements are slightly different for pre-packaged meat products and bulk containers. These are defined in Section 1 of the Meat Regulation: • ‘Pre-packaged’ means a meat product that is packaged in a container in which it is sold to or used or purchased by a consumer without being repackaged. • ‘Bulk container’ means a container, including a shipping container, used for a meat product, other than a container in which a meat product is packaged for intended sale by a retailer to a consumer. For ‘pre-packaged’ meat products, the mandatory provincial labelling requirements are outlined in section 118(2) of the Meat Regulation and explained in Meat Plant Guideline P9.12.03.02. They include: • the correct common name • the net quantity • the plant name and address or the name and address for whom the product is prepared • the meat inspection legend • the ingredients and components of ingredients listed in descending order • the storage instructions • the production date of the product or code identifying the production lot • the words "May contain kidneys" for young chickens or young ducks • if a meat product appears to be ready-to-eat and it is not, cooking instructions and a statement indicating that the product is “ready to cook” or “uncooked” are also required (Section 119(3)) • the durable life date of the product and the words "Best Before" if the durable life date is 90 days or less 22

To ensure your label is easy to read, the information must be at least 1.6 mm in height (based on the lower case "o"). The only exception to this rule is the net weight, which may have to be more than 1.6 mm in height, depending on the size of the container. For ‘bulk containers’, a best before date is not required. All other mandatory provincial requirements apply. The mandatory labelling requirements are outlined in section 118(4) of the Meat Regulation and explained in Meat Plant Guideline C9.12.03.03.

BLOCKtalk - Summer 2012

Remember that, in addition to provincial requirements, federal labelling requirements apply to meat products, including: For ‘pre-packaged’ meat products: • Bilingual labelling: All mandatory information must be shown in English and in French except for the name and address of the meat plant. The product may be eligible for an exemption from this requirement; however, documentation would be required to show that the product will be distributed only in the surrounding area where either English or French is the mother tongue of less than 10 per cent of the residents. For additional information, refer to the Consumer Packaging and Labelling Regulations, Section 6. • Allergens: The ingredient list must include all priority allergens present in the product. The priority allergens, as indicated by the Canadian Food Inspection Agency (CFIA) are: peanuts, tree nuts, sesame seeds, milk, eggs, fish, crustaceans/shellfish, soy, wheat and sulphites. The Food and Drug Regulation requires an accurate list of ingredients and components of ingredients. The CFIA will be adding new allergens to this list as well as new requirements related to allergen labelling. These are coming into force on August 4, 2012. For more information visit the CFIA website: • Nutrition Facts Table: Nutrition labelling is required on all pre-packaged products with some exceptions. The nutrition information panel is referred to as "Nutrition Facts." Please refer to Food and Drug Regulations Part B for more information at shtml. • Depending on the type of product, there may be additional labelling requirements. For information please see list of references at the end.

For ‘bulk containers’: For bulk containers, the bilingual information is not a requirement, and the Nutrition Facts Table needs to be available only when shipping. All other mandatory federal requirements apply. Where and how must the legend appear? • For a ‘pre-packaged’ meat product, the inspection legend must appear on the label on the principal display surface.

• Meat Plant Guidelines ▶▶ inspection/meatinsp/manual/index.htm • Guide to Food Labelling and Advertising ▶▶ • Food and Drug Regulations ▶▶

• For ‘bulk containers’, the label must be applied to the container. • Consumer Packaging and Labelling Regulations Requirements are found in section 122 of the Meat Regulation ▶▶ and explained in Meat Plant Guidelines C9.12.02.02, C9.12.03.06 and C9.12.03.07. Note that the legend cannot be used on the label of any product other than a meat product from a provincially licensed meat plant. The measurement through the centre of the legend must be a minimum of: • 10 millimetres if the legend is placed on the label of a prepackaged product, or • 25 millimetres if the legend is stamped directly on a carcass (in this case, only ink that is fit for human consumption must be used for the legend).

Ontario Ministry of Agriculture, Food and Rural Affairs 77 Grenville St., Suite 1100 Toronto, ON M5S 1B3

Management System for Agri-Food Traceability

What are the requirements to reproduce the legend?

To obtain an electronic version of the legend for printing on your label, ask your Area Manager for the form “Statement of Compliance for Packaging Material” and send it to the OMAFRA contact provided on the form.

Flexibility Support both fully automated and semi-automated processes

Is there a label approval process?

Modular solution, adapting to your specific needs

There is no formal label approval process performed by OMAFRA. In the normal course of inspection, inspectors may check labels against labelling requirements found in the Meat Regulation. Operators are responsible for putting in place their own label review process to review all new and changed labels, to ensure label accuracy and completeness and to take any corrective action. Meat Plant Guideline C9.12.03.08 outlines the guidelines for maintaining records of label reviews and corrective actions. For more information on labelling:

Multilingual user interface

Easily integrates with existing business systems Accuracy


RF and barcode capability

Optimized starting up and packaging operation Continious traceability

Inventory and transformation management

Integration of scales and printers to the network

Quality control in receiving and shipping

Simultaneous labeling and packaging

Inventory contol by expiry dates

Production management

Inventory control

Order shipping & invoicing

• Ontario Regulation 31/05 Part XII ▶▶ • OMAFRA website ▶▶ inspection/meatinsp/m-i-p-r/foodlabelling.htm ▶▶ 23

BLOCKtalk - Summer 2012

Talk to us about our special pricing for OIMP Members ! Phone: 1-905-525-3387 Fax: 1-905-525-1466

Available FUNDING


A list of current funding programs available to the industry. Canadian Agricultural Adaptation Program (CAAP) On April 11, 2012, the Agricultural Adaptation Council (AAC) was verbally notified by staff at Agriculture and Agri-Food Canada that the current Canadian Agricultural Adaptation Program (CAAP) will expire March 2014 and that there is no role for the regional councils in the delivery of future federally funded programs. Ontario’s Agricultural Adaptation Council is one of 14 regional councils representing every Canadian province and territory. The decision to abandon regional council delivery of future federal funding is disappointing news to the agriculture and agri-food industry. The AAC’s success as an industry-led, arms length delivery agent has been based on the Council’s ability to respond quickly, appropriately, and efficiently to the regional needs and priorities of Ontario’s agriculture and agri-food sector. Since its inception, federal funds totaling approximately $140 million have been made available to the Ontario agriculture and agri-food industry through the AAC. That works out to approximately $7 million per year. This funding has been proven to improve the competitiveness of Ontario farmers, food processors, and the rural community within national and global markets. The impact of this decision will not be felt immediately as the current CAAP program remains open. • All current CAAP projects, project timelines and funding allocations will remain unchanged. • All proposals currently waiting board review will be reviewed as scheduled. • The CAAP program remains open and applications are still being accepted. Please contact the AAC staff to discuss your project ideas. • All projects must be completed by October 2013. Visit for more information.

AgriProcessing Initiative (API) The AgriProcessing Initiative (API), part of the federal Agricultural Flexibility Fund, is a five year, $50 million initiative designed to enhance the competitiveness of the agri-processing sector in Canada. You could receive a repayable contribution of 50% of eligible project costs to a maximum of $2 million per project, for: new (novel to facility) machinery and equipment (including the commissioning) 24

BLOCKtalk - Summer 2012

that enables the adoption of new manufacturing technologies and processes; or consultation, design and advice on new technologies, processes and products which are new to your facility. Applications are welcome on an ongoing basis until funding is exhausted. While there are no deadlines to apply, funded projects must be completed by March 31, 2014, therefore, the timing of applications must allow for this condition to be met. To contact an API representative for further information, please email API at, or call (877) 246-4682.

Eastern Ontario Development Fund (EODF) The $80 million fund is targeted to businesses and economic developers. The program supports projects that create and retain jobs, encourages the introduction of new technologies, pursues growth in new markets and contributes to the diversification of the economy of Eastern Ontario. The EODF Business Stream is available to businesses to help them improve their competitive position and pursue growth through the development of new products or new markets. Businesses must have at least 10 employees and a great project idea that will create new jobs in the next five years and help develop new products or pursue new markets. EODP will provide 15% of eligible project expenses for implementation of new technologies, new equipment or skills training for employees for projects valued at $500,000 or more. The Eastern Ontario Development Fund Team is waiting to hear from you. To connect with the team to discuss your project and for more program details, including criteria and the new quick and easy on-line application process call (866) 909-9951 or visit www.

The following websites are an excellent resource to identify financial assistance programs: • industry/funding-prog-index.htm • • •

A complete list can be found on


Provides Free Service and Training

Buster IV and V Carcass Splitting Bandsaws

Circular Breaking Saws

Wellsaw速 Reciprocating Breaking Saws

Electric Beef Brisket Saws

Model VC Poultry Vent Cutter

Reciprocating Breaking Saws

Skinning Tools

Model H080 Carcass Splitting Bandsaw

We have the tools you need for all your kill and cutting floor applications Distributor Inquiries Invited.

New and Used Bandsaws Available.

Jarvis Industries Canada Ltd.

View these tools at


BLOCKtalk - Summer 2012

3915A-78th Ave. S.E. Calgary, Alberta T2C 2J6 Canada Tel: 800 661-8493 Fax: 403 279-8005 E-mail: Website:

Names in the News Highlighting people, companies, government and supporters in the industry. Loblaw increases offer of locally sourced beef in its Ontario banner stores

Agriculture, Food and Rural Affairs. "This is exactly the kind of collaboration we like to see among farmers, food processors and retailers to build the value chain."

Harper Government invests to upgrade Toronto processing plant Based on the positive reception from customers and a commitment from Ontario farmers to beef up supply, Loblaw Companies Limited (Loblaw) announced that Ontario Corn Fed Beef (OCFB) will be available at 46 more Ontario Loblaw grocery stores, bringing the total to 200 of its stores. This program involves 500 Ontario beef farmers, with more producers expected to join the program to meet growing market demand. In store, customers can look on pack and for signage to identify Ontario Corn Fed Beef. Customers will be able to sample and learn all about this top quality product straight from the farmer's mouth when they participate in the Ontario Corn Fed Beef Association's barbecue tour travelling across Ontario this summer. "It's great that even more Ontario families will have a chance to enjoy Ontario Corn Fed Beef," says the Honourable Ted McMeekin, Minister of


BLOCKtalk - Summer 2012

Producers in southern Ontario will benefit from upgrades to a local processing facility with the support of the Government of Canada. Agriculture Minister, Gerry Ritz, announced an investment of $3 million to Quality Meat Packers Limited to upgrade its processing facilities. "Our Government is creating the conditions for growth in the hog sector, which will help hog producers and processors compete on the national and international scene," said Minister Ritz. "Our plan is clear: this Government is making strategic investments to strengthen the competitiveness of Canada's livestock sector and opportunities for producers."

"This loan allows us to invest in the modernization of our Toronto plant that has been processing Ontario hogs for over 50 years," commented David Schwartz, president of Quality Meat Packers. "We will enhance food safety and traceability, improve plant efficiency, and reduce operating costs through the purchase of value-added equipment."

The combined operations will supply retail and foodservice customers across Canada and into the U.S. with 15 primary and further processing operations in British Columbia, Alberta, Saskatchewan, Ontario and Washington State, the release said.

Sofina Foods to acquire Fearmans Pork Inc. Sofina Foods Inc. and Sun Capital Partners Inc., a leading private investment firm, are pleased to announce the companies have signed a definitive agreement under which Sofina will acquire 100 percent of Fearmans Pork Inc. Terms of the transaction were not disclosed. The transaction is expected to close shortly after required regulatory approvals are received, upon which Fearmans will become a wholly owned subsidiary of Sofina.

Associations merge to form NAMA The executive committees of the North American Meat Processors Association (NAMP) and the National Meat Association (NMA) unveiled the official logo for North American Meat Association (NAMA), the new merged organization scheduled to take effect July 1. The image emphasizes the group's North American membership and scope of work; while a three-word tag line - regulatory, education, partnership - highlights what NAMA will offer members.

Michael Latifi, Sofina Chairman and CEO stated, "This acquisition provides Sofina with secure access to high quality raw materials that will allow us to grow our fresh meat markets and build and sustain our further processed protein business." "Fearmans Pork has made great strides as a standalone business," said Marc Leder, Co-CEO at Sun Capital Partners. "Management has effectively created an infrastructure and stabilized hog procurement, which assures the region's hog farmers that they have a committed and capable partner. Sofina Foods is a natural steward for the next stage of its growth."

Barry Carpenter of NMA will become the CEO of NAMA, and Phil Kimball of NAMP will become the organization's Executive Director.

Sofina Foods to acquire Italian deli meat company Sofina Foods Inc., of Markham, Ont., will acquire Brampton, Ont. based Santa Maria Foods, a leader in specialty Italian-style deli meat and imported grocery products. "This acquisition not only allows Sofina to bring prominent brands into the Sofina family but also strengthen our capabilities in further processed proteins," Sofina chairman and CEO Michael Latifi stated in a release. "We are very excited to be joining the Sofina Foods organization," added Fred Jaques, CEO of Santa Maria Foods. "The history and success of our specialty Italian food business is a great fit with Sofina Foods' growth strategy, and we are proud to be part of the family." 27

BLOCKtalk - Summer 2012

Call us and ďŹ nd out how you can start saving money AKR CONSULTING CANADA INC. 7270 Torbram Road, Suite# 200 Mississauga, ON L4T 3Y7 T: (905) 678-6368 | F: (905) 677-1700

CCGHC Works with Health Care Facilities to

support local food systems

By Brendan Wylie-Toal, Sustainable Food Manager, CCGHC

Health care is a large and growing portion of Ontario’s economy, and the largest component of the province’s public/MUSH sector (municipalities, universities, schools, hospitals/long-term care facilities). It currently makes up over 40% of the province’s operating budget 1, and there are over 800 facilities providing both acute care and long term care services to Ontario’s 13.2 million residents every year 2 . With so many facilities preparing three meals a day for each patient, it’s not startling that an estimated 115,000,000 meals are served every year to patients in Ontario’s health care sector. Considering the volume of food purchased in the sector, the health care food system should represent a very attractive market for local food processors. For example, the Canadian Coalition for Green Health Care (CCGHC) estimates that each year Ontario hospitals and Long Term Care (LTC) facilities consume almost 38 million 8oz steaks alone – representing a large and relatively untapped market for local food processors. In 2011, CCGHC and My Sustainable Canada partnered with MealSource (a group purchasing organization (GPO) in southern Ontario) on a project to increase the amount of local food contracted by MealSource’s member facilities. In the first phase of the project, the foods contracted by MealSource were audited to determine how many local, Ontario products were already being purchased. On the meat and poultry contract, a scant 8 of 86 items (13%) were local.

That’s not to say that there isn’t any interest within the health care sector in supporting local food. In fact, there’s plenty of interest from both purchasers in health care and processors from the value chain. The problem has been that neither side is communicating with the other, but this is changing. Over the past year, many hospitals, LTC facilities, and health authorities have found ways to purchase more local food. The Broader Public Sector Investment Fund, a pot of money that funded field to fork programs for public institutions across Ontario, stimulated much of this increased activity. That funding included the project with the MealSource GPO that increased the procurement of local food by over $670,000, almost half of which were gains in local items on the meats and poultry contract. This achievement, which won the Greenbelt Foundation’s Local Food Champions Award for 2012, is a signal to the local food value chain that the health care sector is a potential market and ally. So what does it take to get engaged in the health care market? First, you need to understand the client. Food safety is always a top concern because of the physical condition of the patients. Portion control and nutrition are also important factors. As independent meat processors, your biggest advantage is your ability to build relationships with these facilities. Most purchasers in health care want to be able to put a name, face, and story behind the food they serve. The barriers to entry for local food processors are often more perceived barriers than they are real barriers. By making connections with facilities you can discuss their product, pricing, and nutritional needs and often a few opportunities will present themselves.

"As independent meat processors, your biggest advantage is your ability to build relationships with these facilities. Most purchasers in health care want to be able to put a name, face, and story behind the food they serve."

The CCGHC continues to work with health care facilities to encourage them to support local and sustainable food systems, and have also completed several reports on the health care food system landscape, and the opportunities to incorporate local products, as well as several case studies that profile best practices. For more information, visit projects/foods.

1 Certified General Accountants of Ontario, 2012 2 Ontario Ministry of Health and Long Term Care, Master Numbering System, April 2011; Ontario Ministry of Finance Population Projections, 2011


BLOCKtalk - Summer 2012

- Marketing Matters -

Getting Social

Gets Results

By Heather Nahatchewitz, OIMP Marketing and Communications Director

We spend a lot of time encouraging our members to get social, whether setting up their own accounts or making use of the networks OIMP already utilizes. (We even have a workshop titled Social Media 101 running June 20. Register today!) What we haven’t done; however, is to show you not only how we are promoting our members to consumers, but what kind of results we are getting. So here are some highlights from our Facebook giveaway. It’s a Meatalicious Long Weekend! Leading up to every long weekend this summer, we will be running our Meatalicious giveaway on our Facebook page, Ontario Meat & Poultry. One lucky fan will win $100 of product at one of our member stores just in time for the weekend. The winner is asked to visit the product locator, pick a member location, and we handle the rest. The idea is to increase our reach, number of fans and traffic to the product locator. The first Meatalicious giveaway ran prior to Victoria Day weekend, May 9-16. Did we achieve our objectives? Check out these numbers: • Our fan page went from 84 fans to 176, and continues to grow (188 as of publication date). • Our weekly reach on Facebook spiked from 405 to over 22,000 people. • Facebook became the number one referrer to our consumer website (, with 44% of all referrals. In the past, was consistently the top referrer.

• Visits to the website jumped to 200 the day the giveaway opened, and the locator received nearly 1,000 pageviews for the month. What advice can we share with you for your own Facebook contests and giveaways? • It’s best to use software created for precisely this purpose. We used as it was free, but is another good option. • Be sure to use the "Tell a Friend" widget to get the best return. • Make becoming a fan (or Liking your page) a prerequisite to entry. • Ask your fans (and OIMP!) to share the contest on their pages. • Add a link from your website to the giveaway, and be sure tweet about it, or pin to Pinterest. • Research Facebook ads as a way to promote your contest. • Be creative with your prizing. Even tickets to a local festival will create interest. If you’re looking to grow your online presence, Facebook is a relatively easy way to do it. Think about your objectives and be sure to measure results so you can apply best practices to your next contest or giveaway. As always, if you need help, or just want to run an idea by someone, please be sure to call the office and ask for Heather. @OntMeatPoultry Ontario Meat & Poultry Ontario Meat & Poultry

Heather Nahatchewitz OIMP Marketing and Communications Director Tel: (519) 763-4558 ext. 225


BLOCKtalk - Summer 2012

BEGIN with the RIGHT Packaging Machine PARTNER!

NOW FEATURING XtraVac Complete Shink Line is the choice of small to medium sized processors across Canada. Our high quality, economically priced machines provide you with the perfect solution to take your packaging operation to the next level. XtraVac Features a Complete Line of: w w w w

Tray Sealers Chamber Machines Shrink Tanks Flow Wrappers

Contact Us at Call 819-395-4555 or Easy Online Ordering at

For more information please call 1 800 668 8111

Model 713-SS

Bulk slices, stacks and shingles into portions at a rate of 60 strokes per minute, per lane. 30

BLOCKtalk - Summer 2012


rote’s 713 Multi-Slicer has been a staple in the food service industry for over 20 years. The Grote 713-SS combines the same great versatility found in the 713 Multi-Slicer with several significant enhancements over previous models, including off-the-shelf electrical controls and an improved sanitary design. The new sanitary design includes sloped surfaces, substantially stainless steel construction, and a sealed cabinet for superior washdown protection of the clutch unit. The 713-SS can perform a variety of slicing applications, including bulk slicing, stacking, and shingling into portions. In addition, its linear stroke action makes the 713-SS perfect for specialty slicing applications, such as bias cutting, and its 7” x 13” cut zone is ideal for slicing large whole muscle meat products. Boneless/non-frozen meats, cheeses, vegetables, fruits and bread products are all precisely sliced at a rate of 60 strokes per minute per lane. Operation and sanitation are simple. The user friendly keypad utilizes easily identifiable symbols to allow for quick and easy selection of slicer functions. Product may be continuously loaded into the product holders and slice thickness can be easily adjusted while the machine is in operation.

Advertiser Index Adept3 Chemical Technology Inc.

pg. 8

Malabar Super Spice Co. Ltd.

pg. 32

AKR Consulting Inc.

pg. 27

M&M Enterprise (Canada) Inc.

pg. 11

Donnell Insurance Brokers Ltd.

pg. 11

NovaTMS pg. 23

Duropac pg. 9

Pemberton & Associates Inc.

pg. 30

Grouptalk pg. 32

Scott Processing Equipment & Controls

pg. 32

Handtmann Canada pg. 32

Sipromac Inc. pg. 26

Jarvis Industries Canada Ltd.

VC999 Canada Ltd

pg. 25

pg. 2 & 30

Classifieds are now online at

Advertise Banner Advertisments



• This magazine-style newsletter is the • is updated weekly to provide official publication of the OIMP. the most current information to visitors. • BLOCKtalk is published four times per year. • averages 1,200 visits per month, making the home page an ideal place to target your • Distributed to over 550 OIMP members, advertising to the meat and poultry industry. commodity groups, and government.

• Be the exclusive sponsor of one or both of our

• BLOCKtalk advertisements are produced in full colour.

• eBulletins available for sponsorship are UPDATE (450+ recipients) and the Training Bulletin (775+ recipients).

Online Classifieds • Classified ads are 100 word descriptions and may include one (1) picture.

monthly eBulletins.

• The ‘Official Sponsor’ receives a colour logo, link and short description within the eBulletin margin.

Contact Heather for more information about advertising opportunities. Tel: (519) 763-4558 ext. 225 | Email:


BLOCKtalk - Summer 2012

Introducing the NEW line of Scott Smokehouses

Scott EcoCook Vertical Air Flow Smokehouses from $26,650 Quality you can rely on!

“Where there’s smoke, there’s Scott!” F•r ••r• ••••r••••••, •••••

T•ll fr••: 1-888-343-5421

15 S•u•hg••• Dr•v•, Gu•••h, O•••r••, C•••d• N1G 3M5 T••• 519•836•6902 •••••••••••••••••••••••••••


BEST DRESSED MEaTS in town... The


VF 608 plus / VF 610 plus Up to 40 % less residual sausage meat!

...with Marinades and Decor Seasonings, from Malabar


Gourmet European Liquid Marinades, Seasonings, Rubs, Dips & Sauces.


Taste the Difference Technology Optimisation on feed and vacuum system for maximised dry sausage meat processing efficiency.

Visit or call 1-888-456-6252 (MALA)


Quality Huge versatility and flexibility in application of all types of product.

Efficiency Up to 40 % reduction in residual sausage meat for cold and stiff dry sausage meat products.

handtmann Canada Ltd. 654 Colby Drive, Waterloo Ontario N2V 1A2 Phone: 519-725-3666 Fax: 519-746-0803

BLOCKtalk - Summer 2012 HM_AZ_Canada_204774_0210_RZ.indd 1

09.02.2010 8:42:17 Uhr

2012 Summer BLOCKtalk  
Read more
Read more
Similar to
Popular now
Just for you