2019 Fall BLOCKtalk

Keeping Ontario’s Meat and Poultry Industry Informed Fall 2019

Vol. 25, Issue 3

$10.00

B J’s Country Market

22 Home of Oma’s Kitchen ALSO INSIDE:

I Hired a Zombie pg. 8

Homegrown Ontario pg. 17

Microbial Control Interventions pg. 33

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Index BLOCKtalk - Fall 2019

Vol. 25, Issue 3

P U L E S H

A E T M “ E NEE D ” TH

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15

!

Feed Ontario

Media’s Choice Winner

President’s Message ........................................................ 4 Welcome to the Association ............................................. 5 I Hired a Zombie ............................................................... 8 Tech for Food at IFPT ..................................................... 13 Supporter Program 2019 ................................................ 16 Tis the Season for Local Food ....................................... 17 Lessons Learned from the Search ................................. 18 Mozzarella-Stuffed Veal Meatballs ................................. 20 BJ’s Country Market ....................................................... 22 Viscofan – The Casing Company ................................... 24 Hygienic Slaughter Update ............................................ 28 How your HSR can help ................................................. 30 Microbial Control Interventions ...................................... 33 Advertiser Index ............................................................. 34

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T

he weather certainly plays a part in our lives in Ontario. As fall approaches and the air begins to change, OIMP will also be transitioning through some changes. We hope it will give members a chance to reflect on how they can be more active with their membership. In the months ahead, the Board will be developing a new strategic plan to take us through the next few years. The health and viability of our organization depends largely on the participation of our members, and it’s so important to be engaged. Participating in events/emails/surveys all makes us stronger as we recognize areas for improvement.

We continue to work with government focused on regulation reduction. I know at times it really doesn’t seem that way, but we are making headway. MPO is well positioned with a Meat Industry Engagement Panel (made up of our own staff and members) to give feedback to government on how to make a regulator system work for all of us. It’s a great step in the right direction.

Be sure you are at the Expo this year in October. It is gearing up to be the best ever! Staff are working hard to create an event that is fun, educational and yet leaving you lots of time to network with fellow members. I look forward to the conference or tradeshow every year as it gives me a chance to learn something new and meet new members. I can also catch up with old friends in a very relaxed setting. The venue for the evening sounds likes the perfect setting for our group to Carol Goriup, chill and have some fun. Hope to President see you all there!

T

his edition serves as the last time BLOCKtalk will be published under the Ontario Independent Meat Processor’s banner. Our next edition will be with a new look, under a new banner and fresh strategy.

This isn’t the first time our organization has changed names. In fact, we have had several identities over the past 40 years. It all started back in 1979, with the Ontario Association of Wholesale Beef Butchers. In 1986, we became the Ontario Freezer Meat Association. In 1994, we evolved into the Ontario Independent Meat Packers and Processors. Finally, in 2009 we became the Ontario Independent Meat Processors. Each of our names was significant to the times and era they were in.

Today, we are signaling a shift. A call to action to unite our industry to move #ForwardTogether. Farmer, Butcher, Sausage Maker, Processor, Associate, Wholesaler, Retailer, and Restauranteur. To unite our industry with one common purpose. To promote Meat & Poultry in Ontario. A new era of possibilities lies ahead.

While our name and look may be changing, our core remains the same. We exist to serve the family businesses that we represent in the meat and poultry industry.

We will continue to serve you with the same enthusiasm and passion as we have since the beginning.

Please join us October 25 as we unveil our new logo at Meat Industry Expo Scotiabank Convention Centre in Niagara Falls.

Franco Naccarato, Executive Director

MEMBERSHIP (800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 6 Associate Members - 56

Business Retail Members - 45 Total Members - 243

Business Members - 136

MPO LIFETIME MEMBERS • Laurie Nicol (2018) • Joe Abate (2017) • Brian Quinn (2016) • Graham Dalziel (2015) • Tony Facciolo (2011) • Pat Johnson (2005)

• Gerry Houtzager (2003) • Leo Rocheleau (2001) • Jim Vidoczy (2000) • Nancy Ackert (1997) • Dr. Ron Usborne (1996) • Ron Deeth (1995)

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

• 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) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989)

• Springer’s Meats, Hamilton (1989) • Barron Poultry, Amherstburg (1991) • Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy (1993)

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • Hayter’s Farm, Dashwood (2016) • Schinkel’s Legacy, Chatham (2014) • Conestoga Meat Packers, Breslau (2013) • In Memory of Dave Tiller (2012) • Halenda’s Fine Foods, Oshawa (2011)

• Springer’s Meats, Hamilton (2010) • VG Meats, Simcoe (2009) • Stemmler’s Meat & Cheese, Heidelberg (2008) • Leo Rocheleau, Maidstone (2007)

ASSOCIATE MEMBER RECOGNITION AWARD (AMRA) RECIPIENTS VC999, Saint-Germain-deGrantham (2018) Handtmann Canada, Waterloo (2017)

Malabar Super Spice, Burlington (2016)

MPO Vision

To be the unified voice for Ontario’s meat and poultry industry.

MPO Mission

To connect, support, and advocate for our members.

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www.oimp.ca

MPO

Welcome to the Association

ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@oimp.ca

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

Kawartha Meats Inc. Arthur Schickedanz 917 Little Britain Rd, Little Britain (905) 898-4463 European Sausage House Inc. Elena Batki 6-145 Norfinch Dr, North York (416) 663-8323

BLOCKtalk is the official publication of the MPO, distributed to over 2000 MPO 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.

Detectamet Detectable Products Inc. Leo Wild 13-2295 Stevenage Dr, Ottawa (613) 736-6560 detectamet.ca Caxton Mark Inc. Ian Mulligan 10 Iroquois Rd, Leamington (519) 322-1002 caxton-mark.com BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

ADVERTISING DEADLINES 2019 Winter November 8

&

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@oimp.ca INDUSTRY DEVELOPMENT COORDINATOR Derek Boudreau d.boudreau@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca

BOARD LISTING

PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington DIRECTOR | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Mike Hutson Syspro Canada, Mississauga DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

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

DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

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For the first time ever, provincial food writers were invited for a sneak peek behind the scenes of the Ontario Finest Meat Competition™ judging. As part of the day, media were given the opportunity to judge a category for themselves and experience first-hand the daunting task put forward to our judging team.

Following blind judging of eight products in the Premium Dry Cured category it was determined the Wild Boar Prosciutto from Speducci Mercatto would take the title of Media’s Choice.

"We are grateful for the industry's recognition of our products,” says Gabriele Paganelli, executive chef, owner and assagiatore salumi at Speducci. “And I am grateful that I have the knowledge of these flavours of Italy, that I can translate them, authentically, here in Canada into what I make."

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BLOCKtalk - Fall 2019

The competition, now in it’s 28th year, had a record 24 companies (10 of which were first timers) from across Ontario enter a record 154 products to compete for top marks in 16 product categories. Eleven judges sampled the products over the course of two days with the Platinum, Gold, and Silver award winners being announced at the Red Carpet Gala to be held at Ravine Vineyard, October 26. www.oimp.ca

Which package makes sense?

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I Hired a Zombie

Or…why we put up with Bad Hires Deanna Zenger, Food Processing Skills Canada

D

o you ever wonder what the heck happened to hiring good people these days? Do you find yourself wondering how so many good companies can make so many bad hires? The fact is it doesn’t matter if you are big or small, even the most rigorous and sophisticated hiring processes won’t prevent bad hires unless we look hard at why we hire the way we do.

Have you done any of the above? Or hired a ‘warm body’ because you are so short of staff? Don’t feel bad. Most have.

One of the main reasons’ companies make bad hires is they do not hire the RIGHT person for the job, they hire who they think is the BEST person for the job. Let’s take a closer look.

1. Do you ignore the total package?

Every employee must follow company rules and guidelines, whether formal or unwritten. Still, some people can’t... or just won’t.

The skilled supervisor/manager with an incredible track record of food safety but who berates line and QA staff won’t immediately turn over a new interpersonal leaf just because you hired him/her.

Or the young person who is a night owl and looks horrified at a 7am start time won’t magically transform into day person.

3. Do you sell your business too hard?

You absolutely need employees who want to work for you. But never try too hard to sell a candidate on your company or sugarcoat the job!

For some people, the work, and how they perform that work, is what matters most - not the job. Don’t assume you can change them. You won’t.

Selling too hard skews the employee/employer relationship from the start. An employee grateful for an opportunity approaches her first days at work much differently than an employee who feels she is doing you a favour by joining your team.

Instead: One, decide you’ll accept the total package and all that comes with it. If you desperately need management and food safety skills, you might decide to live with the proven candidate’s superstar diva behavior. Or offer the overnight shift to the night owl. Always assume that if compromises need to be made then you will need to be the one who makes them. If you aren’t willing to accommodate or compromise, pass.

Instead: Describe the position, describe your company, answer questions, be factual and forthright, let your natural enthusiasm show through, and let the candidate make an informed decision. If this is a physically difficult job or one that includes work in cold conditions, then rotating the new hire through different positions and climates may work better for you. Don’t overwhelm them in the first week!

2. Do you hire for skills and ignore attitude?

Skills and knowledge are worthless when they aren’t used.

Experience, no matter how vast, is useless when it is not shared with others.

Never sell too hard, even if you’re desperate. Trust that the right candidate will recognize the right opportunity.

Think of it this way: The smaller your business the more likely you are to be an expert in your field; transferring those skills to others is relatively easy. But you can’t train enthusiasm, a solid work ethic, and great interpersonal skills--and those traits can matter a lot more than any skills a candidate brings.

According to one study, only 11% of the new hires that failed in the first 18 months failed due to deficiencies in technical skills. The vast majority failed due to problems with motivation, willingness to be coached, temperament, and emotional intelligence.

Instead: When in doubt, hire for attitude. You can train almost any skill, but it’s nearly impossible to train attitude. See the candidate who lacks certain hard skills as a cause for concern but see the candidate who lacks interpersonal skills and enthusiasm as a giant red flag.

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4. Do you reflexively hire friends and family?

Sure, some successful businesses look like an ongoing family reunion.

Still, be careful. Some employees will naturally overstate a family member’s qualifications when they make a recommendation. The employee’s heart may be in the right place, but their desire to help out a family member doesn’t always align with your need to hire employees who will stay.

As well, friends and family see each other outside of work, too, increasing the chances of interpersonal conflicts. In extreme cases, especially in small companies, your company could turn into an episode of Survivor. Three relatives working in your sixperson business may end up wielding more effective power than you do.

Continued on page 10

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Get it right. Go Klever!

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We offer a wide range of service, support, and expert advice to improve your product and process.

BLOCKtalk - Fall 2019 9 905-532-0330 | www.goklever.com | info@goklever.com

Continued from page 8 – I

HIRED A ZOMBIE

Instead: Either set up an appropriate policy, like “no family members in the same department”, or do an incredibly thorough job of evaluating the candidate. In fact, do both: Establishing and following a policy is the cleanest solution, if only because you will never appear to favour one employee over another.

5. Do you ignore your gut feel?

Nothing beats a formal, comprehensive hiring process--except, sometimes, a little dose of gut feel and intuition.

Always weigh impressions against qualitative considerations. And feel free to run little “tests”. I always took supervisor candidates on a tour of our manufacturing areas. Sometimes an employee would stop me to ask a question. I always took the time to get involved because employee needs always come first. Any candidate--especially one who wanted a job leading people--that seemed irritated or frustrated by the interruption was a cause for concern.

The same was true if an employee was struggling to keep up on a production line. I naturally pitched in while still talking to the candidate. Most job seekers would also pitch in, some selfconsciously in an obvious attempt to impress, others naturally and without affect. (It’s easy to tell the people who automatically help out from those who do so only because you are watching.)

Instead: Let your experience and intuition inform your hiring decisions. You should know the intangible qualities you want in your employees. Determine a few simple ways to see if a candidate has or lacks those qualities.

6. Are you desperate for workers and take the wrong chances?

There are two kinds of chances you can take on a potential employee.

There are the good chances: taking a shot on a candidate you feel has more potential than her previous employer let her show; taking a shot on a candidate who has few of the skills but all of the attitude; taking a chance on a candidate you feel certain brings the enthusiasm, drive, and spirit your team desperately needs--those are good chances to take.

Then there are the bad chances: the candidate with a history of attendance problems who you hope will suddenly develop a strong work ethic; the candidate who left each of his last three jobs within weeks because “all my bosses were jerks”; the candidate who has no experience in your industry and only wants to talk about how quickly and often she can get promoted.

One situation that repeats itself over and over is hiring a person who has amazing education and experience, the BEST person.

The BEST person may not be the right fit for your organization.

My experience has been that these individuals will balk at starting at a lower level to ‘learn the ropes’ despite being hired for a higher position. If someone won’t make the investment in learning your operation, they are not the RIGHT fit. Forget them!

Why do you take bad chances? You’re desperate. Or you’re lazy.

Or you have “better things to do”. Or you figure a bad apple won’t spoil the bunch for very long because your turnover is already high.

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BLOCKtalk - Fall 2019

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Instead: No matter how hard they try, everyone makes hiring mistakes. Don’t take bad chances - those almost always turn out poorly.

Take good chances. Good chances often turn out to be your most inspired hires - and your best employees.

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BLOCKtalk - Fall 2019

Get your free, no-obligation quote today!

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Tech for Food at IFPT

C

onestoga College’s Institute of Food Processing Technology (IFPT) has been growing rapidly in applied research activities and projects. Through it, IFPT offers food (meat) and beverage processors the opportunity to address technical challenges that they cannot solve on their own.

Between 2017 and 2018, the IFPT was awarded eleven grants for funded research and has worked in collaboration with sixteen industry partners.

The applied research program at IFPT has capabilities in several areas such as, new product development, optimization of processes and formulations, development of new/effective packaging systems, food safety and shelf life, and process automation. Their labs are well equipped for food and packaging testing, as is their test kitchen and pilot plant scale retort.

At this one-of-a-kind facility, Conestoga offers expertise and innovation in the areas of food safety, food science, packaging technology, and food process engineering.

Effective Cleaning and Sanitation Training October 22 – 24, 2019 Make your cleaning and sanitation practices more cost-effective by sending your supervisors or lead-hands to this 3-day applied course. Training will give participants the opportunity to use cleaning and sanitation equipment in IFPT’s food processing pilot plant as well as develop in-depth knowledge of effective cleaning and sanitation practices for the food processing industry.

Methods of detection and correction will be explored, and participants will learn to create a Master Cleaning Schedule and SSOP’s. For more information contact lgarcia@conestogac.on.ca or visit www.ifpt.ca.

Institute of Food Processing Technology Conestoga College 850 Fountain Street South Cambridge ON N3H 0A8 (519) 748-5220 ext. 2475 lgarcia@conestogac.on.ca ifpt.ca

BLOCKtalk - Fall 2019

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P U L E S H

A E M “ E NEETD” TH

!

Protein helps people stay healthy and strong, but it’s one of the hardest items for food banks to acquire.

Are you a meat processor who can help?

Contact Feed Ontario today!

We can move time-sensitive product and will make all the arrangements on your behalf.

Your donation will put healthy food on the tables of the 500,000 adults, children, and seniors who turn to food banks every year.

Contact Adelaide at 416-656-4100 or adelaide@feedontario.ca

BLOCKtalk - Fall 2019

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SUPPORTER PROGRAM DIAMOND

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The casing company

SILVER

BRONZE

Our association is dependent upon the ongoing financial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the 16 BLOCKtalk - Fall 2019on how you can become part of the OIMP Supporter Program contact Derek Boudreau at sector. For more information d.boudreau@oimp.ca or (519) 635-9281.

www.oimp.ca

Tis the Season for Local Food!

Franco Naccarato, MPO Executive Director Fall is around the corner and what better time to promote local food than now! The biggest challenge is that consumers rarely think of meat and poultry as “local” and it’s time we helped put it center of the plate. Here are some suggestions when and how you can promote local in your shop and with wholesale customers.

Celebrate Local!

It’s easy to develop marketing and promotion around holidays, but how can you comple ment that with promotion all year round? Check the calendar - almost every month there are plenty of things to celebrate.

This is no different for local food. The three biggest events are Local Food Week (the first week of June) #loveONTfood, Food Day Canada (first Saturday in August) #fooddaycanada, and Ontario Agriculture Week (this year October 7-13).

With Agriculture Week around the corner, start talking to your customers about it now! Use the hashtags #LoveOntFood #yourcountyname #farmname @yourcompany @FoodlandOntario to help promote the local products you carry. Plan to start 2-3 weeks ahead for retail, and 3-6 weeks ahead for wholesale to make your customers aware. Remember, not all of them are coming to see you every week and almost all will need at least one reminder. Ask “So what’s on your menu in celebration of Agriculture Week?”.

There are also regional events and promotions to look out for. In southwestern Ontario, Taste Real Wellington puts

on Local Food Fest in late June and Foodlink Waterloo Region displays its best at Taste Local! Taste Fresh! early September. In eastern Ontario, Prince Edward County puts on one of the biggest celebrations in Taste the County, late September.

Marketing Your relationship with farmers, and the story of where your food comes from, is a distinct advantage you have over big retailers. Use this to your benefit. If you don’t have those relationships, use short promotions as ways of testing out new suppliers and gauging the response from your customers.

Soon enough you’ll find they will be a staple in your case.

Displays, displays, displays! Tell your customers the story of where their food comes from. Use photos of your supplier partners and tell them about their families. Identify local items in your store with POS, on your flyers and order forms with symbols (like the Foodland Ontario logo). Use signage, posters, and features to highlight local products in your display case and/or order form. Reach out to our members Ontario Pork, Beef Farmers of Ontario, Ontario Turkey, Ontario Veal, Ontario Sheep Farmers, and Ontario Chicken to see what supports they have for merchandising materials.

Don’t forget we still have some marketing supplies of Homegrown Ontario signage that you can use to help promote products that come from Ontario farms.

Contact Jessy at member@oimp.ca for your POS material needs.

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Lessons Learned from the Search for Ontario’s Best Veal Sandwich Jennifer Haley, Executive Director, Veal Farmers of Ontario (VFO) On June 15th the 2019 search for Ontario’s Best Veal Sandwich crowned a winner, Kantene Restaurant of Mississauga. A 2018 finalist, Kantene’s Chef Harith Darshana was determined to take home the trophy in 2019, and he did so by creating the spectacular Veal Supreme.

Kantene’s panko-crusted Ontario veal is a little thicker than most but remains tender with a light crispy coating.

It’s topped with grilled eggplant, melted bocconcini in a fresh tomato-based basil sauce, melted Provolone and crispy Parmesan, and enveloped by a fresh Italian bun.

For the third year, VFO once again secured John Catucci, popular host of the Food Network’s You Gotta Eat Here and Big Food Bucket List, to promote the search and create social and traditional media buzz. Restaurants vied for the chance to have John and the judging team visit the restaurant in person and fans flocked to the restaurants for selfies with the Food Network star. John went above and beyond to support the Veal Farmers’ initiative, claiming that this might be the most Italian thing he has ever done.

The search revealed that Ontario veal farmers and the competitors have a lot in common. Like most Ontario veal farms, the participating restaurants were, by and large, family run businesses sharing knowledge, passion and recipes through several generations. And they were grateful for the attention the contest brought to their business.

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Impact: One of the biggest measures of the success of the program was the ability to take a misunderstood agricultural commodity and turn it into a positive and fun story, creating passionate and vocal veal ambassadors.

There was a 56% increase over last year’s media impressions; more than doubling the quantity of media coverage, which includes 43 positive articles with a reach of more than five million. In addition, a four-week billboard and transit campaign launched on March 18 to generate 9.2 million impressions. Social media engagement rates were strong at 6% with 16,440 interactions tracked.

Ultimately, the goal was to sell more veal and that’s exactly what happened. The finalists and semi-finalists interviewed indicated that the promotion they received from VFO’s marketing outreach led to new customers who wanted to judge the sandwich for themselves. Semi-finalist Ace’s Place owner Arthur Ewing created and added a veal sandwich to his menu after learning of the competition at the Restaurants Canada Show. Since then he has sold over one thousand Ontario veal sandwiches and it now has a permanent spot on his menu. In the weeks that followed the win, Kantene experienced more business than the entire first year they were open. After one busy lunch, where they created and sold 50 to 60 of the award-winning sandwiches, co-owner Chandula Darshana sent a photo of an exhausted Chef Harith, napping on the floor. On more than one occasion they had to send staff out to source and purchase more Ontario veal to meet demand. That’s what success looks like.

www.oimp.ca

Verifying the source To be considered for judging, restaurants had to verify that their veal was from Ontario, or at the very least, Canadian. To do this, the origin of the veal was traced back to the processor. It became evident that many restaurant operators believe the veal is local if they bought it from an Ontario supplier. Most of the restaurants do not purchase their veal from a processor, but instead from a meat distributor or a local butcher. During the source verification and judging process, it further became evident that the veal being local wasn’t the only thing that needed to be verified. In fact, VFO uncovered significant amounts of ungraded beef being sold as veal to unsuspecting consumers. The depth and breadth of food fraud was revealed – many sandwiches being sold as veal were an inferior product, creating a false (and often poor) perception of the quality, tenderness and taste of Ontario veal.

Restaurant owners interviewed encouraged VFO to impose consequences and expose those businesses that sell ungraded beef as veal. And they requested assistance in finding trusted sources for Ontario veal. They also asked for marketing materials to promote both Ontario veal on their menu, and that they had participated in the search for Ontario’s Best Veal Sandwich.

In response to the feedback gathered, VFO will create new marketing materials to support our restaurant partners.

VFO will also implement an education and awareness program with all our restaurant operators and suppliers about Ontario veal and the importance of sourcing quality Ontario veal for their customers. Additionally, VFO will pursue enforcement with those businesses who are intentionally selling ungraded beef as veal.

The relationships built, the lessons learned and the industry information and feedback gained as a result of the search for Ontario’s Best Veal Sandwich are far more than originally anticipated and makes the return on investment into these promotions that much greater for all involved in the Ontario veal sector. Several veal promotional activities continue for the remainder of 2019 which includes planning for the retail level, a digital campaign with LCBO’s Food & Drink and continuing a culinary education program in key post-secondary institutions. As the building of the 2020 campaign and promotional strategies program begin, there is a solid foundation from which to promote all the great things about Ontario veal!

Veal Farmers of Ontario 449 Laird Road Guelph, ON N1G 4W1 ontariovealappeal.ca ontarioveal.on.ca (519)-824-2942 info@livestockalliance.ca @OntarioVeal @OntVealAppeal @OntarioVealAppeal @OntarioVealAppeal

BLOCKtalk - Fall 2019

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Mozzarella-Stuffed Veal Meatballs Serve these baked meatballs which have a surprise inside - a melting centre of mozzarella with a greenhouse tomato sauce on spaghetti or mashed potatoes.

Preparation Time: 30 minutes Cooking Time: about 15 minutes Baking Time: 15 minutes

Serves 4

Meatballs: 12 3/4-inch (2 cm) cubes Ontario Mozzarella Cheese 1 Ontario Egg 1 tsp (5 mL) dried Italian seasoning 1/4 tsp (1 mL) each salt and pepper 1 lb (500 g) ground Ontario Veal 1/3 cup (75 mL) dry bread crumbs

Sauce: 1 tbsp (15 mL) olive oil 1 Ontario Onion, finely chopped 2 cloves garlic, minced 1 Ontario Greenhouse Sweet Red Pepper, chopped 1/2 tsp (2 mL) dried Italian seasoning 1/8 tsp (0.5 mL) crushed red pepper flakes Salt and pepper 2 large Ontario Greenhouse Tomatoes, chopped 2 tbsp (25 mL) grated Parmesan cheese Chopped fresh Ontario Basil Meatballs: Place mozzarella cubes on plate and freeze for 15 minutes, or up to 1 hour. Line rimmed baking sheet with parchment paper or foil; set aside.

In large bowl, using fork, beat egg and Italian seasoning until blended. Add veal and breadcrumbs; combine with fork just until blended. Divide into twelve equal portions. Wrap each portion around 1 cheese cube, shaping into about 1-1/2-inch (3.5 cm) meatball. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart. Bake in 425°F (220°C) oven until firm and well-browned on the outside and no longer pink inside, about 15 minutes.

Sauce: Meanwhile, in large skillet, heat oil over medium heat; cook onion, stirring occasionally until starting to soften, about 3 minutes. Add garlic, red pepper, Italian seasoning, red pepper flakes, 1/2 tsp (2 mL) salt and pepper to taste; cook, stirring often, until peppers are softened, about 5 minutes. Add tomatoes, increase heat to medium-high and cook, stirring often, until tomatoes start to release their juice, about 5 minutes. Serve meatballs topped with sauce; sprinkle with Parmesan cheese and basil.

Tips: If you like a little more heat, increase the red pepper flakes in the sauce to 1/4 to 1/2 tsp (1 to 2 mL) and/or add 1/4 tsp (1 mL) to the meatball mixture.

Be sure to use a gently hand when mixing the meatball mixture to keep them tender – working the meat too much can cause the cooked meatballs to be tough.

20

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21

BUSINESS MEMBER PROFILE

BJ’s Country Market – Home of Oma’s Kitchen Heather Nahatchewitz, MPO Marketing and Communications Director

I

t was a beautiful drive to meet up with Brad and Jane Scott, owners of BJ’s Country Market and Oma’s Kitchen. We sat on the (licensed!) patio to chat about this thriving business in the heart of Delaware, just west of London Ontario. Established over 30 years ago in 1988, BJ’s employs 15 staff members, serves the local community and other small towns, and is a destination for commuters traveling the 400’s between London, Sarnia and Chatham. Oma’s branding was developed by the family, with Jane’s mom, Joanne, in mind. Her background is Dutch, which traditionally means ‘back to basics’, a solid work ethic, and meals made from scratch.

Brad started cutting meat at age 14 in Darling’s in his hometown of Exeter, completing his apprenticeship by the time he was 18. He then went on to A&P for seven years and gained some valuable retail experience. At 24, he took over the meat department at their current location, which at the time was M&F Superior, leasing the meat counter and receiving a percentage of sales from the store owner. That arrangement lasted for three years and Brad laughs, “We almost starved.” When the owners wanted to retire and their children were not interested in taking over, Brad and Jane jumped at the opportunity to rebrand the store as BJ’s Country Market.

Jane was working at a bank before coming to work full-time at BJ’s but was always on hand to help wherever needed, with the books,

A special thank you to BJ’s Country Market for providing a MiniMax™ Big Green Egg Kit to the winner of the Ontario’s Finest Butcher Competition 2018 and 2019!

Come and see Brad and Jane at Meat Industry Expo this fall!

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displays, signage, kitchen, or cutting room. Jane has a flare for design, customer service and maintains the supportive spirit in the store.

Their three kids, Jordyn, Sam and Claire, have worked the store operations since they were very young. Today, Jordyn is the store manager and manages all the social media messaging, and Claire works parttime while attending university to become a nurse. Sam has carved his own path as a refrigeration mechanic.

www.oimp.ca

“The meat department has really flourished over the past several years,” she adds. Much of the meat and poultry comes from other MPO members including VG Meats, Sargent Farms, Schinkel’s Legacy, and Halenda’s.

“Beef brisket is a big seller,” says Brad. “You can’t find it, especially with the fat cap still on, in a regular store. Cooking it is a process.

Low and slow is the only way to get it right and it’s perfect for the Green Egg.”

Brad and Jane credit much of their success to their incredible staff, but will lose several to university this fall (that hopefully can be replaced). Although the pay is slightly higher than average, hiring is a challenge as the store is somewhat remote and less and less people drive these days.

Social media posts and word of mouth drive the most traffic as they do not employ traditional advertising. Friday nights in the summer, Brad cooks up three or four options on the Big Green Egg to be enjoyed on the patio with a glass of wine or beer while being entertained by local musicians. The regular crowd brings friends who are converted to BJ’s customers and it snowballs from there.

Once a year, in early June, BJ’s hosts Eggfest at the local community centre. Ten teams showcase their skills and demonstrate their specialty recipes all day long on 18 Big Green Eggs, while other local vendors display their wares, a craft brewery serves, and a live band plays. BJ’s also caters local weddings, meetings, small parties and holiday dinners through the year.

I asked Brad and Jane about their most popular items. “Our freshmade sandwiches,” says Jane without hesitation. “Choice of fresh home-made bread and toppings, with beef brisket on Fridays, pulled pork, or smoked turkey all cooked on our patio using the Green Egg.”

Personally, Jane’s favourite product is a rib-eye cooked mediumrare. Brad was even more specific with a 42-56 day old dry-aged tomahawk, with canned(!) whole mushrooms cooked to rare in a cast iron pan. Also a fan of the rib-eye, I admitted the tomahawk intimidates me. Brad was quick to provide simple instructions to prepare via the “reverse sear” method. Not familiar? You’ll just have to ask Brad.

“That’s where we shine in the meat department,” says Brad.

“There’s not as many butchers around and people are looking for help. I spend a lot of time explaining how-to. You can’t get that at a grocery store.”

“And people want to know where their food comes from,” he adds.

“That’s one of the other advantages we have as small butchers. We have the personal touch.”

Aside from the meat counter, BJ’s enjoys significant sales of prepared foods. “We make all of our salads in-house – every single one,” says Jane. “Everything on the daily hot bar is also prepared in-store every day.”

Brad and Jane make a great team, in the store and out. “I’m easy to get along with,” laughs Jane. She loves talking to people, asking them what brings them in, and Brad loves tweaking things here and there (much to Jordyn’s chagrin). Together they’ve built this impressive little market focusing on freshness and quality in everything they do.

BJ’s Country Market 4 York Street Delaware ON N0L 1E0 (519) 652-3330 info@bjscountrymarket.com @BjsCountryMarket @bjsmarket BLOCKtalk - Fall 2019

23

ASSOCIATE MEMBER PROFILE

Viscofan – The Casing Company Heather Nahatchewitz, MPO Marketing and Communications Director

O

n his way through to a customer in Sudbury, Tim Sylander took a slight detour to our Guelph office to talk to me about his role as Technical Sales Manager serving the Ontario market for Viscofan Canada. With a regional head office in Montreal, and facilities on every continent but Africa, Viscofan Canada employs about 50 people in the Canadian market serving the industry coast to coast.

“Tim Sylander is a pleasure to deal with. He has a no-nonsense approach to sales and understands food processing, which is hard to find in salespeople these days. I would have no issue recommending Tim and Viscofan products to any of my peers in the industry.”

Tim has been with Viscofan for four years but has been in different roles in the food industry since the beginning, starting with meat-cutting school in Vancouver 26 years ago.

~Walter Mueller Jr, Director, Springer’s Meats According to their website, Viscofan is the global leader in the manufacturing, production and distribution of casings for the meat industry.

“Viscofan is very progressive in how they look for new opportunities,” he says. “Because we are a leader in many channels, we’re expected to be the first to market with new products and technologies.”

In addition to casings, Viscofan sells shrink bags, thermoforming films, and antimicrobial products. Plus there’s a lot of interest in one of their newest offerings, Viscofan Veggie – a plant-based edible casing, specially developed for use in vegetarian and vegan recipes.

Viscofan Canada partners with other MPO members like Handtmann, PolyClip, Reiser, and Pemberton as the equipment and consumables all need to work together. “We support each other. Those relationships are key to our mutual benefit and the success of the customer.”

“It was a six-month program,” says Tim, “but it was difficult finding a job as a butcher afterward as everyone wanted someone with experience.”

Continued on page 26

Tim eventually secured a position at a grocery store in a small community of 1200, on Vancouver Island. His career moved through a couple smaller grocers, then on to Costco, before becoming a Meat Manager for Sobeys.

In 2007, feeling he needed a change, Tim moved to the States to take a position as a Management Consultant for SuperValu. “It was very rewarding,” says Tim. “[Figuratively] tearing the stores down and building them back up again.”

Upon returning to Canada, Tim started in sales for Export Packers; selling back to the stores. Moving to UniPac, then finally his role at Viscofan. “It’s been a nonstop learning experience at Viscofan Canada.”

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BLOCKtalk - Fall 2019

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For more information contact:

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Australia | Brazil | Canada | Czech Republic | China | Costa Rica | Germany | Mexico | Russia | Serbia | Spain | Thailand | United Kingdom | Uruguay | USA BLOCKtalk - Fall 2019 25

Continued from page 24 – VISCOFAN

– THE CASING COMPANY

EDIBLE AND INEDIBLE COLLAGEN PLASTICS – including shrink bags and thermoforming films VISPICE CELLULOSE FIBROUS VISCOFAN VEGGIE TRANSFER …and more!

“Tim is great to deal with and an excellent addition to the Viscofan team. We have relied on his product knowledge and expert approach to help us solve challenges many times.

He is a pleasure to work with, a true professional.” ~ Rafal Rusiniak, Key Account Manager, Handtmann Canada Ltd. “I really enjoy working with smaller companies like MPO members,” says Tim. “They can bring new products to market with a very short turnaround and seeing products on the shelf that maybe I helped with is exciting.”

“Stemmler Meats has been working with Viscofan and their representative Tim Sylander for several years now. Their product has met all our expectations and needs while Tim has been a great resource for us when needed. We’ve been very satisfied.” ~Kevin Stemmler, CEO, Business, Product Development and Regulatory Affairs, Stemmler’s Meat & Cheese

Tim says Viscofan is committed to providing the highest quality products, newest innovations, and best service and support. “Support is huge in Canada and is offered to customers without charge. Things like assistance with product development, smokehouse cycles, increasing productivity and yield, and reducing costs.”

Are there any perks to the job I ask? In addition to the extensive training, there’s the travel. “That’s a definite perk,” says Tim. “Places like Turkey and Germany and Spain. I get to meet people from around the world with the same job and share our unique experiences.”

I asked about membership with MPO and Tim responded without hesitation, “Supporting the MPO is important because it ensures the continued growth of the independent business in a global world where uniqueness is more and more important. It’s a market where niche products, quality, and family businesses still mean something.”

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BLOCKtalk - Fall 2019

Although Tim did his best to educate me, all the while clearly showing his passion for the role, the products, and for the company, the many options in casings is a tad overwhelming to the layman (read: me). With that in mind I encourage you to contact Tim directly to have all your questions answered. Or even better yet, come talk to the Viscofan team at Meat Industry Expo, October 25 & 26, at Booth #329! “We’re here to help in any way we can,” says Tim. Viscofan Canada Inc. 290 Benjamin Hudon Ville St-Laurent, Quebec H4N 1J4 514-333-1700 1-800-465-8201 sylandert@canada.viscofan.com viscofan.com

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BLOCKtalk - Fall 2019

27

TECH TALK

Hygienic Slaughter Update Daphne Nuys-Hall, Technical Director, MPO

I

n the 2017 spring edition of BLOCKtalk I wrote about hygienic slaughter practices and the use of interventions as a means of prevention and reduction of potential carcass contamination in provincially licensed beef and veal abattoirs.

The motivation of the article at that time was to assist meat plant operators to identify key areas to focus efforts on to reduce the risk of carcass contamination during slaughter.

Since that article, there has been a significant amount of work done by both industry and government in improving hygienic slaughter practices. OMAFRA has continued their microbiological baseline study on the prevalence of E.coli 0157:H7 in provincially licensed meat plants. Ministry test results indicate a substantial drop in the presence of potentially harmful bacteria over the last 10 months.

As well, OMAFRA implemented the use of Hygienic Slaughter Checklists. These checklists have helped meat hygiene officers observe and communicate any areas of concern to the meat plant operators to improve employee and plant hygiene practices. It is highly recommended that operators incorporate these checklists into their everyday activities, either using the form developed

by OMAFRA, developing their own or request a copy of OIMP’s Hygienic Slaughter Checklist.

To further protect food safety, OMAFRA mandated the implementation of microbial control interventions to control E. coli on beef and veal carcasses in all provincially licensed meat plants as of July 1, 2019. Although most meat plants have voluntarily implemented microbial control interventions there are a select few who still need to take actions to mitigate the risk.

In addition, OMAFRA will be requiring meat plant operators to implement a microbial control intervention on additional red meat species (including sheep, lamb, goats and pigs) and poultry produced in provincial abattoirs as of October 1, 2019.

How can you prepare for the October 1 deadline?

Facility Assess the facility to ensure that the design, construction, and overall operation contribute to the production of safe and wholesome products. Consider separation ‘clean vs. dirty’ by adding physical barriers, proper design of air flow, and proper flow of the operation and personnel. In addition to the direction of air flow the heating/cooling/ventilation system should minimize humidity and protect meat products from temperature abuse.

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BLOCKtalk - Fall 2019

www.oimp.ca

Ensure that the facility is equipped with enough sanitizing stations, tools, gloves, equipment, etc., to allow the employees to perform their job in a clean and hygienic manner.

Dressing Procedures There is no one step, process or treatment to ensure that a carcass is free from harmful bacteria. Just like the sanitation of food contact surfaces, effective use of carcass interventions is a multistep process. It is important that good manufacturing practices and effective standard operating procedures are employed throughout slaughter and dressing process to ensure that the carcasses are as clean, both visibly and microbiologically, as possible prior to the application of the intervention. The carcass surface must be cleaned before it can be ‘sanitized’. There is no substitute for keeping bacteria off the carcass in the first place.

OIMP has published INFO Sheets on Hygienic Slaughter Practices for Red Meat and Poultry which include more information for controlling contamination at each stage of dressing and evisceration. For copies please email technical@oimp.ca.

Employee Practices According to the recent results from OMAFRA’s Hygienic Slaughter Assessments, personnel practices and trimming procedures were the most commonly identified areas of concern while assessing slaughter and dressing practices in abattoirs slaughtering bovine, at 88% and 64% respectively.

Employees need to understand the impacts poor hygienic practices could have on public health and are trained to perform slaughter and dressing practices in a hygienic manner.

Training programs should be in place to ensure that employees know, understand, and can fully execute appropriate tasks for their specific position. These tasks include but are not limited to: • Prevention of visible contamination from the hide/feathers or viscera to the carcass surface • Sanitizing of hand tools • Frequent washing and sanitizing of equipment Microbial Control Intervention However, no matter how carefully a plant dresses carcasses, it is inevitable that bacteria will contaminate the carcasses. Therefore, applying ‘interventions’ to carcasses during and after the dressing procedure to effectively remove or inactivate bacterial contamination and improve meat safety is important. There are several microbial interventions available for operators to choose from including lactic acid, acetic acid, peroxyacetic acid, and chlorine compounds.

Implementing a microbial control intervention does not mean you have to apply a chemical to your products. There are many approved options to use in your facility including steam vacuuming, hot water carcass rinse, steam pasteurization and dry aging.

Unlike the beef and veal abattoirs who had two years to evaluate their programs and processes and implement microbial controls, those plants slaughter the additional red meat species (including sheep, lamb, goats and pigs) and poultry have less than a year.

Therefore, it is imperative that you take the time now to assess your operations, address any deficiencies and choose and implement the microbial control intervention that best suits your operation and train your staff.

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Artisanfarms.ca | info@artisanfarms.ca | 905 670 3450 BLOCKtalk - Fall 2019

29

SAFETY FIRST

How your HSR can help keep your Business Humming

I

magine your business running smoothly - no equipment failure and no injuries (or worse) - and being able to focus 100% on serving your customers. Investing in business interruption insurance is one way to cover yourself after incurring a loss, but by making a small investment in your health and safety representative (HSR) you can help prevent losses from happening at all.

Ontario’s Occupational Health and Safety Act requires HSRs in workplaces with 6 to 19 regularly employed workers.

“HSRs are more than a legal obligation,” says Workplace Safety & Prevention Services (WSPS) Small Business Manager Kirsi Henry. “With proper training and support, they’re a vital resource in keeping your workplace healthy and safe, and preventing disruption and loss due to preventable incidents and injuries.”

For instance, HSRs can: • provide an extra pair of eyes and ears to help identify hazards through activities such as workplace inspections, accident investigations and analysis.

• offer informed insights and ideas on how to prevent injuries and loss by controlling hazards and improving your programs and procedures.

• support your health and safety culture by promoting the internal responsibility system.

5 Ways to Promote your HSR’s Effectiveness The key to maximizing the value of your HSR is to provide them with the tools and resources to do their job. Here’s what Kirsi suggests: • Help them develop competence: provide training so that the HSR understands their role and requirements, and how to do their job effectively.

• Give them enough time to fulfil their responsibilities, such as conducting monthly workplace inspections and submitting recommendations.

• Engage with them. Ask questions, share ideas and discuss your thoughts on issues they identify.

• Recognize the HSR’s contribution to your workplace’s health and safety culture, but make it clear the HSR does not run the health and safety program or enforce policies. This is the employer and supervisor’s role.

• Remind all employees that the HSR is one critical component of the internal responsibility system. The HSR will share important observations but can’t be expected to identify every hazard in the workplace during a monthly inspection. The best prevention insurance is when the owner and every employee take an active role in workplace health and safety, every day.

For more information and resources, please visit the WSPS Small Business Centre.

This article was prepared by Workplace Safety & Prevention Services (WSPS). For more information, visit www.wsps.ca or contact WSPS at customercare@wsps.ca.

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BLOCKtalk - Fall 2019

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BLOCKtalk - Fall 2019

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Microbial Control Interventions

T

o further protect food safety, on October 1, 2019, provincially licensed meat plant operators will be required to implement a microbial control intervention to control E. coli and Salmonella spp. on pig, sheep, lambs, goat and poultry carcasses. Note that poultry includes chicken, fowl, turkey, ducks, geese, fancy poultry and all other birds slaughtered in provincial meat plants. The requirement for microbial control interventions came into effect on July 1, 2019 for beef and veal carcasses.

A range of options for interventions are available for you to choose from, including hot water, steam, acid rinses, and dry aging. See Meat Plant Guideline (MPG) S9.08.13.02 for full list of intervention options. For operators whom have already adopted an effective intervention, this may be continued provided that it aligns with the Meat Plant Guidelines (MPG) requirements.

The application of microbial control interventions, when used as outlined in the MPG S9.08.13.02, can significantly reduce bacteria numbers, lowers the risk of food-borne illness, and protects your investment and industry reputation. Documentation and record keeping are key to an effective intervention. It will be your responsibility to develop, implement and maintain an intervention protocol at your meat plant. Protocol templates are available to assist you and can be obtained through your Area Manager.

For more information on microbial control interventions visit Ontario.ca/meatinspection or contact your Area Manager.

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BLOCKtalk - Fall 2019

33

Advertiser Index Abate Packers abatepackers.com

pg. 13 & 27

Handtmann Canada handtmann.ca

pg. 35

ABB new.abb.com/food-beverage

pg. 27

Klever Equipped Inc. goklever.com

pg. 9

AKR Consulting akrconsulting.com

pg. 30

Malabar Super Spice malabarsuperspice.com

pg. 32

Artisan Farms Direct artisanfarms.com

pg. 29

MD Packaging Inc. mdpackaging.com

pg. 32

BDO bdo.ca

pg. 28

Meat Depot, The themeatdepot.ca

pg. 33

Canada Compound canadacompound.com

pg. 28

Multivac Canada ca.multivac.com

pg. 21

Can-Tex Protective Systems can-texfloors.com

pg. 12

Pemberton & Associates pemcom.com

pg. 11

David Food Processing Equipment davidfoodprocessing.com

pg. 14

Poly-Clip System polyclip.com

pg. 6

Reiser Canada reiser.com

pg. 7 pg. 6

Donnell Insurance Brokers Ltd. donnellins.com

pg. 5

DPEC Food Solutions dpecfoodsolutions.ca

pg. 10

Rothsay rothsay.ca

Duropac duropac.com

pg. 14

VC999 Vc999.com

Erb Transport Erbgroup.com

pg. 11

Viscofan Canada viscofan.com

pg. 25

Finest Sausage & Meat finestsausageandmeat.com

pg. 12

Weber perfectportions.co/deli

pg. 31

Food Safety Alliance thefsa.ca

pg. 12

pg. 2 & 36

MEMBERS, ARE YOU RECEIVING OIMP ELECTRONIC COMMUNICATIONS? Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest news within the industry including upcoming training events and funding opportunities.

Technical eBulletins are distributed as needed with information including regulatory changes, MOL blitzes, animal rights activist events, and business opportunities.

As this important industry information is often time-sensitive, please make sure your spam safe list includes news@oimp.ca, technical@oimp.ca, and member@oimp.ca.

If there are other people within your company that should be receiving information contact Jessy at (519) 763-4558 or member@oimp.ca to have them added to our lists.

34

BLOCKtalk - Fall 2019

www.oimp.ca

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