2018 Spring BLOCKtalk

Keeping Ontario’s Meat and Poultry Industry Informed Spring 2018

Vol. 24, Issue 1

$10.00

Quick Q&A A 18 with Denninger’s

20

SYSPRO – Simplifying Success your

ALSO INSIDE:

Meet our 2018 Supporters pg. 13

Building the Ontario Beef Brand pg. 22

Funding Opportunities pg. 32

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Index BLOCKtalk - Spring 2018

Vol. 24, Issue 1

18 6

On Cover: Nathalie Coutayar, Andrew Laurat, Mary Aduckiewicz of R. Denninger Ltd.

Member Achievements

President’s Message......................................................... 4 Welcome to the Association.............................................. 5 Member Achievements..................................................... 6 The Basics of Food Plant Sanitation................................. 8 Fine-Tune Your Business’ Strategic Planning................. 10 Changes to OMAFRA Reporting to CFIA........................ 12 2018 Supporters.............................................................. 13 Industrial Revolution, Technology................................... 14 MAP, Gas, and Skin Packaging....................................... 17 A Quick Q & A with Denninger’s...................................... 18 SYSPRO – Simplifying your Success.............................. 20 Building the Ontario Beef Brand..................................... 22 Save the Dates................................................................ 25 Building a Supplier Food Safety Program....................... 26 Thinkmentalhealth.ca...................................................... 28 Call for Nominations........................................................ 29 Electric Vehicle Rebates.................................................. 30 Funding Opportunities for Processors............................ 32 Become a Board Member............................................... 32 Free Online Courses........................................................ 33 Effective Cleaning and Sanitation................................... 33 Advertiser Index.............................................................. 34

www.ontariomeatandpoultry.ca

A Quick Q&A with Denninger’s

ontario independent meat processors

INDUSTRY DAY 2 018

25

Save the Dates

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Setting the Direction

O

ur Board of Directors met in January with a focus on how we, as an organization, support our members addressing their top three issues: labour, regulatory burden, and operating costs.

At Industry Day, on April 19, we will start the conversation around labour. Besides the benefit of getting together with fellow members, you will hear from experts on how to address the new challenges with the changes to Employment Standards, what industry is doing to train butchers, and how some members are attracting and retaining employees.

As we looked at establishing strategic priorities for the coming year in the areas of Government Advocacy, Technical/Regulatory Support and Communications we identified changes were needed to our By-Laws. You will be receiving more information on proposed changes to reflect a new focused vision for our association and discussion on membership categories to be ratified at our AGM which takes place at Industry Day. We are looking for Business Members interested in getting involved on the Board and will be issuing a Call for Expression of Interest shortly. As always, I encourage you to participate, to share your voice, your valuable insight, and get involved.

Carol Goriup, President

Food Safety is Food Safety

W

ith updated Ontario Food Premises Regulations coming into effect on July 1, and new Safe Food for Canadians Regulations on the horizon, OIMP is gearing up to help our municipally inspected retail businesses with their new challenges in particular the need for enhanced record keeping. The changes to the Food Premises regulations are a welcomed first step in addressing our concern with restaurants making “manufactured meat products” which produced in any other establishment would need to be either provincially or federally inspected.

Restaurants making products that “contains meat as an ingredient and that is customarily eaten without further cooking, and includes meat that is processed by salting, pickling, fermenting, canning, drying or smoking or otherwise applying heat or to which edible fats, cereals, seasonings or sugar have been added” will be required to develop written food safety procedures to ensure that no health hazards arise in relation to their use.

These written procedures must be approved by a Medical Officer of Health or a Public Health Inspector and they will be required to keep records for their manufactured meat products. OIMP will continue to advocate to ensure that the regulatory oversight given to restaurants producing higher risk products is equivalent to that given to our licensed meat plants.

Laurie Nicol, Executive Director 4

BLOCKtalk - Spring 2018

MEMBERSHIP Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know.

(800) 263-3797 | info@oimp.ca | www.oimp.ca Affiliate Members - 6 Associate Members - 52

Business Retail Members - 45 Retail Associate Members - 41

Business Members - 129

Total Members - 273

OIMP LIFETIME MEMBERS • 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)

OIMP 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)

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)

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.

www.oimp.ca

OIMP

Welcome to the Association

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

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

Business Members

Bespoke Craft Foods Chris Sanderson 155-171 East Liberty Street, Toronto (647) 349-4911 bespokecraftfoods.com

Huber’s Bavarian Meats Heidi Brugger 885 Muskie Merk Road, Wabigoon (807) 938-2386 hubersmeats.com

Dick Duff ’s Inc. Jeremy Anderson Newmarket (647) 984-7566 dickduffs.com

BOARD LISTING

DIRECTOR | Gerhard Metzger Metzger Meats, Hensall

TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca

DIRECTOR | Kevin Schinkel Schinkel’s Legacy, Chatham

INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau d.boudreau@oimp.ca

DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

MARKETING & COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca

BLOCKtalk is the official publication of the OIMP, distributed to over 2000 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

MEMBERSHIP COORDINATOR Jessy Courtemanche member@oimp.ca PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT | Cory Van Groningen VG Meats, Simcoe

Retail Associate Members

&

VICE PRESIDENT | Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER | Marc Oliver Sargent Farms, Milton DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay

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

ADVERTISING DEADLINES 2018 Summer May 4 Fall August 10 Winter November 9 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.

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oimp.ca | technical@oimp.ca

BLOCKtalk - Spring 2018

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MEMBER ACHIEVEMENTS Thatcher Farms Wins Regional Premier’s Award Thatcher Farms Butcher Shop, Bakery & Farm Market husband-and-wife team Dana and Adam Thatcher breed, raise, butcher, process and sell their own beef, pork, lamb, chicken and turkey, and even grow their own animal feed.

“The farm welcomes thousands of visitors each year, offering tours, butchery demonstrations and cooking classes. It’s a holistic approach that clearly benefits the bottom line,” the release said. “In less than four years, the farm’s annual income has increased from just under $100,000 to over $1 million. Today, they employ 12 people — a number they plan to double this year — proving that connecting with consumers and adding on-farm value pays off.”

Sanagan’s New Location in East Toronto Sanagan’s Meat Locker is thrilled to announce they are opening a second retail store at 1513 Gerrard Street East, in the east end area of Toronto known as the Gerrard India Bazaar. The butcher shop offers quality meats and poultry from Ontario family farms, from heritage pork and game to dry aged beef and everything in between. Sanagan’s also has a unique charcuterie program, specializing in house-made cooked products in the French and English traditions. They will be opening in early March, check out their Facebook and Instagram (@sanagansmeatlocker) pages for more info as they get closer to the date.

Sargent Farms Invests in Future As it marks its 75th year in business, family-owned and operated Sargent Farms is investing $10 million to enhance and retrofit its halal chicken processing facility in Milton.

The upgrade project, scheduled to begin this spring, will ensure the third-generation business will continue to deliver the highest quality, fresh products to a growing base of loyal customers in the retail, food service and restaurant sectors for decades to come.

Davy Jones Helps Out In December, Sarnia Construction Association (SCA) purchased gift cards from Davy Jones Quality Meats for 65 employees with the intention they would purchase a turkey for their holiday dinner. Davy Jones ordered enough whole turkeys to meet the demand, but only six were picked up as their employees must have bought other products with their gift cards.

The SCA offered to buy the extra turkeys from Davy Jones and donate them to the Inn of the Good Sheppard. Kyle Deloof, owner, sold them at cost and the Inn came and picked them up. “It was around 560lbs of turkey. It was amazing to see that happen,” said Kyle. “I will continue to support the Inn as much as I can. Mainly during the holidays when its needed most. They have an amazing organization.”

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BLOCKtalk - Spring 2018

Sargent Farms, which produces 100% Halal chicken processed by hand, has experienced significant growth over the past decade, driven in part by two retail stores it recently opened in Milton and Mississauga.

The new processing equipment will increase the plant’s efficiency, allowing it to satisfy growing consumer demand by processing more chicken in a shorter amount of time. Greater efficiency will also contribute to the processing plant’s overall profitability, increasing stability for its workforce of almost 300 employees.

Among other benefits, the project will help Sargent Farms continue to enhance its animal care standards and diversify its line of top-quality, local chicken products.

www.oimp.ca

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FM80 Self-Cleaning Filter The self-cleaning FM80 Filter minimizes brine flow restrictions and pressure drops, as well as clogged needles and declining yields. Eliminates operator involvement, pump pressure adjustments and manual cleaning of filter screens.

Individual stripper feet Individual stripper feet align to the contour of the product, holding it in position for a consistent needle pattern with uniform injection. Each foot triggers an individual valve so that brine flows only when the foot is in contact with the product.

“Pump-to-pipe” brine delivery Fomaco’s unique “pump-to-pipe” system ensures uniform brine flow and distribution to each needle. Constant pressure is maintained as the brine flows from the pump to the needles through pipes with continuously decreasing diameters.

Each of our Fomaco M2 and servo M3 Injectors can be customized to meet your exact requirements and targets.

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BLOCKtalk - Spring 2018

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The Basics of Food Plant Sanitation

F

ood manufacturers and their employees invest a huge amount of time, effort and funds to ensure they produce a top-quality product. We’ve learned that the same effort needs to go into our sanitation program to create a safe and consistent product. This article will explain the basic cleaning principals that should be used in a food manufacturing facility.

We call this the 5 x 4 cleaning theory. The 5 x 4 cleaning theory consists of the 5 basic steps and 4 parameters of cleaning.

The 5 steps are: Area preparation, pre-rinsing, detergent washing, post rinse and sanitizing.

The 4 parameters are: Time, temperature, concentration and mechanical action.

Let’s get a better understanding of what this all means.

Area Preparation The area must be ready to be cleaned, and in a food plant, cleaning can take shape in many different forms. CIP (clean in place), COP (clean out of place) and foam cleaning are the most common. Examples of area preparation for CIP would be to ensure there is no product inside the tank, all the proper valves are open/closed, the connections are made, and you have the time allotted that is required to complete a full CIP cycle. Examples of area prep in COP would be making sure you have disassembled

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the parts to be cleaned, gathered all the necessary tools (brushes, buckets, water hose, PPE), and created your cleaning and sanitizer solutions in a bucket or parts cleaning tank. Foam cleaning area preparation would be to ensure there are no packaging materials or product in the area to be cleaned, sensitive panels and equipment are wrapped, and there are no personnel in the area to be cleaned.

Pre-Rinsing Pre-rinsing is the one step that often doesn’t get enough attention. If pre-rinse is done inadequately it can impact the entire sanitation process. On the contrary if a good pre-rinse is performed we will remove 80 – 90% of the soils we are looking to clean. A proper pre-rinse can be done with high or low-pressure water. Best practice would be to use warm water 130 degrees F, or 55 C. Pre-rinse should be done from the top down. During this step we need to take precaution to ensure there is no over spray, direct hits to sensitive equipment, and that we don’t cause an unsafe environment for our co-workers. INSPECTION IS A MUST! Do not move on to the next step until there is a thorough inspection of the pre-rinse. This sometimes requires flashlights and extendable mirrors to inspect hard to see areas.

Detergent Washing (foam or gel) This is the step where we suspend and emulsify the remaining soils. It requires a proper blend of the 4 parameters. Depending on what type of cleaning you are performing this can be very different procedures in a food plant. If we are CIP cleaning, this step would include filling the vessel (tank, smokehouse, kettles etc.) with the correct amount of water, the cleaning chemical of choice, and heating the solution up to the manufacturer’s suggested temperature. Be sure to time the CIP once the temperature has been reached and not from the start time. If we are COP cleaning, you will require a fresh water hose, a bucket (pail) or parts cleaning tank filled with the correct amount of water and cleaning chemical of choice. It’s important if you are washing anything other than SS such as gaskets or soft metals that you use compatible products for this step. If we are foam cleaning, be sure the surface to be foamed has been thoroughly rinsed.

Foam cleaner should be applied at the correct concentrations from the bottom to the top of the equipment. When foam cleaning, you should expose the entire area to the foam cleaner.

This would include the floors, walls and equipment. Detergent should never be left to dry onto a surface. If detergent dries it often creates the need for specialized cleaning to remove it. Be sure you have adequate time and only foam surfaces that you will be able to rinse within 15-20 minutes after the application. Wet foam is best practice.

The 4 Cleaning Parameters Time - Defined as only the time the detergent and the soil are in contact with each other

8-1020 Hargrieve Rd, London, ON, N6E 1P5 519-601-4444 • www.thefsa.ca 8

BLOCKtalk - Spring 2018

Temperature - Defined as the temperature of the detergent/soil mixture

www.oimp.ca

Concentration - Defined as the detergent strength measured with proper test kits

rinse step this will impact the efficiency of the sanitizer and could create a chemical hazard.

Mechanical Action - Defined as any force enhancing the removal of the detergent/soil mixture

The 5x4 cleaning theory is designed to clean the first time. If you are running into issues start by reviewing the 4 parameters.

If problems remain contact your sanitation supplier immediately.

Verification of your sanitation program should be done regularly.

If you have any questions, please feel free to contact Food Safety Alliance.

Post Rinsing Post rinsing is where we will remove the dislodged soils and residual chemical residue. Post rinse can be done with cold water but warm is preferred. If using a hose to rinse foam cleaner, you will want to start at the bottom and once you’ve reached the top follow the top down. Care needs to be taken not to over spray onto already cleaned surfaces. No matter what type of cleaning we are doing (CIP, COP or foam cleaning) you MUST rinse to a neutral PH. Inspection is a must here as well. Again, a flashlight and/or mirror might be required. Take a systematic approach and work down the product flow to avoid any overspray.

Sanitizing It’s important to remember you cannot sanitize a dirty surface.

If using ATP to verify your cleaning program your swabs should be done prior to sanitizing. If a re-clean is necessary, its best to find out prior to wasting sanitizer. The major difference between cleaning and sanitizing is the cleaning step removes soils using a detergent and the sanitizing step kills microorganisms. Be sure you are using your sanitizer at approved no-rinse levels. If you are applying not in CIP, be sure to expose all surfaces and start with the floors and work your way up the equipment. Again, be sure the sanitizer you’ve selected is compatible with the materials you are sanitizing. If you did not rinse to a neutral PH in our post

The Theory – How It Works Preparation Time Pre–Rinse Temperature Wash Concentration Post–Rinse Mechanical Action Sanitize Different scenarios require different plans of action. If you are low on certain parameters, you will need to increase the others.

Every facility is slightly different and that’s why we need to find what’s best for your specific needs. Invest the time in creating a good sanitation and verification program and it will pay you with peace of mind and provide quality to be proud of.

Food Safety Alliance (FSA) 1020 Hargrieve Road London, ON N6E 1P5 (519) 601-4444 abrock@thefsa.ca thefsa.ca

FIND TIME TO DO WHAT YOU ENJOY “We rely on bioLinks to track our inventory and sell our product at Farmers Markets and through our on-farm retail store.

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@agsights BLOCKtalk - Spring 2018

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Fine - Tune Your Business’ Strategic Planning in 2018 Jeff Shepherd, Marketing Coordinator, Mentor Works Ltd.

A

s the owner of an Ontario-based meat processing business, you understand the critical role that strategic planning has on long-term success. You’ve developed a mature, growth-oriented, and financially stable company that is poised for future growth, but without maintenance on your strategic plan, it can become less useful in helping the business respond to new opportunities or threats.

Spring is a great time for businesses in the agri-food industry to revisit their strategic plan and build on it for the year ahead.

Are you actively focused on growth-based projects? Do you have the internal capacity to grow, and a plan to finance these activities? Understanding how (and how quickly) your business is growing is critical to making quality investment decisions.

Business leaders could use the key tips found within this article to deploy best-practices when it comes to the planning and execution of strategic activities.

How to Build a Superior Strategic Plan for Your Business Unlike routine planning, strategic planning tends to focus on

how you want your company to mature. It provides an ideal state for where the company could be in years to come and may also suggest an action plan to achieve that vision. Strategic planning activities should be performed routinely; many companies devote resources to strategic planning annually or bi-annually.

There isn’t one right way to create effective strategic planning; it involves ‘feel’ just as much as it depends on management science.

That said, there are a few best-practices that can help to keep you and your team moving in the right direction: SWOT Analysis: Your strategic planning tools don’t need to be complex to provide great insights. As a team, develop a list of key strengths, weaknesses, opportunities, and threats, then decide what can be acted on in the short-to-medium term future.

Define Key Stakeholders and Ask for Input: Operational success depends on multiple stakeholders being on-board with your plan.

Developing a strategy that everyone agrees on may be difficult, but it will help to keep everybody moving toward a common goal.

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BLOCKtalk - Spring 2018

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SMART Goal Setting: Stakeholders should be accountable to the goals and strategies outlined in your plan. Use specific, measurable, achievable, realistic, and timely targets to ensure everybody has a clear definition of success.

Evaluate Progress: Prior to developing strategic plans for the next period, reflect on how the goals of last period were exceeded, met, or unmet. What caused these results, and how could they be approached differently to improve outcomes?

Align Strategies to Financial Capabilities: Some companies develop a long ‘wish list’ through strategic planning activities that may be difficult to finance. To keep a clear focus of what is/isn’t possible for your business, integrate budgeting into the process and ensure that projects are feasible.

Support Strategic Growth Plans with Government Funding Strategic planning sessions are a great time to evaluate how growth will be financed. How much capital is needed to accomplish the growth projects? Are cash flows a sufficient source of funding for these tasks? Are there other resources that can help reduce project costs?

Business leaders should consider their mix of project financing, including cash flow, debt and equity financing, and government funding to ensure growth isn’t hindered by lack of capital. Most companies are unaware at the full spectrum of financial supports available to scale production and overall growth.

www.ontariomeatandpoultry.ca

Canadian government funding is one of the best ways for Ontario-based meat processors to accomplish growth projects while minimizing impacts on cash flow. Government grants and loans can help food processors hire and train employees, purchase equipment, reach new markets, and engage in R&D activities.

Is 2018 the year your business will access government funding programs? Be sure to consider their use during your strategic planning sessions over the coming year.

Jeff Shepherd is a Marketing Coordinator at Mentor Works Ltd., a business that specializes in the development and execution of strategic government funding plans. Mentor Works has helped thousands of businesses across Canada discover and leverage funding to optimize their growth plans.

Mentor Works Ltd. 28 Bett Court, Unit B Guelph ON N1C 0A5 888-599-3111 contact@mentorworks.ca mentorworks.ca

BLOCKtalk - Spring 2018

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Changes in OMAFRA Reporting to the CFIA on Federal Animal Identification Requirements in Provincially Licensed Slaughter Plants

P

rovincially licensed slaughter plants must meet the provisions for animal identification requirements of both the federal Health of Animals Act and the provincial Food Safety and Quality Act. The responsibilities of OMAFRA inspectors in reporting compliance with newly introduced federal animal identification requirements at provincially licensed slaughter plants have changed. There are changes to: 1. The species that have mandatory identification requirements.

2. The actions inspectors take if they suspect that animals may not be bearing mandatory identification.

The species that have mandatory federal identification requirements now include:

As of March 1, 2018, if an inspector suspects that a food animal may not be bearing mandatory animal identification, the inspector will contact the Veterinary Scientist (VS) as soon as possible. The inspector will provide the VS with the following information for CFIA follow-up: • Plant name and number • Species • Lot size • Number of animals that do not appear to be bearing approved identification As of March 1, 2018, if an inspector suspects that animal may not be bearing mandatory identification, the inspector will no longer be required to: • Remove and save ears from cattle or any species

• Cattle

• Take pictures of missing/improper identification

• Bison

• Hold the carcass

• Sheep

• Conduct residue testing as a result of missing ear tags

• Pig

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Operator requirements under federal Health of Animals Act and regulation The requirements of the Federal Heath of Animals Act and regulation apply to all abattoirs, including those that are not inspected by the CFIA. The role of the OMAFRA inspector in reporting suspected missing tags to the CFIA does not replace operator responsibilities for compliance with federal requirements under the Health of Animals Act. For information regarding your responsibilities under federal requirements as an operator of a provincial meat plant, contact the CFIA or visit the links below.

Resources For information on the federal livestock identification requirements for provincially licensed slaughter plants: http://www.inspection.gc.ca/animals/terrestrial-animals/ traceability/description/requirements-for-operators/ eng/1398951633117/1398951666534 For information on the federal Health of Animals Regulations: http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._296/ index.html For information on provincial animal identification requirements refer to the Food Safety and Quality Act, O. Reg. 31/05 Meat, sections 58, 59, and 73: https://www.ontario.ca/laws/regulation/050031

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www.oimp.ca

2018 S U P P O R T E R S DIAMOND

PLATINUM

GOLD

SILVER

BRONZE AgSights | Florence Meats | Pemberton & Associates | Stemmler's | Yes Group Our association is dependent upon the ongoing financial commitment of its members. These corporate supporters, by providing monetary contributions beyond membership dues, allow us to focus resources on the continued success of the sector.

For more information on how you can become part of the OIMP Supporter Program contact Derek Boudreau BLOCKtalkat - Spring 2018 www.ontariomeatandpoultry.ca d.boudreau@oimp.ca or (519) 635-9281.

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Industrial Revolution, Technology and The Meat Industry The Constant Evolution to Remain Viable Wayne Slater, SYSPRO Canada

I

t is no secret that the meat industry makes a significant contribution to the economy, not only within Ontario, but across Canada. It’s also no secret that the meat industry (like other industries) is evolving, and to stay relevant, it is more important than ever to consider technology to help ensure your competitiveness and long-term success.

The current state of the Industrial Revolution timeline Industry 4.0: Internet of Things (IOT) Industry 3.0: Computing power Industry 2.0: Electric power Industry 1.0: Water/steam power

software systems to capitalize on the electronic hardware. Integrated systems, such as Material Requirements Planning (MRP), were superseded by Enterprise Resources Planning (ERP) tools that enabled people to plan, schedule and track product flows through the factory. Pressure to reduce costs has caused many manufacturers to source materials from more geographically dispersed suppliers or even outsource assembly to more affordable high-volume players. The extended geographic dispersion has resulted in the formalized concept of supply chain management.

How do I achieve Industry 3.0?

Typically, it’s not easy, but it is a necessity. It requires a forwardthinking vision of where you want to be 2, 3, 5 years down the line.

It requires a management team and company who can instill some serious change management. Adoption of this change management by your employees will be critical to your success – so involve them!

Be ready to remove these six words from your company vernacular “We’ve always done it that way”. The good news, there are solution providers out there who will help you and your company through the changes.

Lastly, embrace technology. Not just any technology, but fully integrated hardware and software. Seek a completely integrated solution that simply interacts with all the disparate pieces of the solution.

Many of today’s small to medium sized meat processors are still in the process of evolving from Industry 2.0 - 3.0. If you are not already at 3.0, your first job is to get there fast.

Why is this important?

Insight - You need a real-time view into orders, production, inventory, shipping and receiving along with full traceability reporting.

Control - You need to get a tighter handle on pricing, costs (both product and loaded), margins, employees, quality, and production output.

Predictability - Will I meet my production goals? Can I afford to take that big, low-margin order?

Competitiveness - Your competition is doing this. If you don’t, your lack of insight and efficiency will affect your ability to compete.

What is Industry 3.0?

In the last few decades of the 20th century, computing technology has evolved and made it possible to more fully automate individual machines to supplement or replace operators (equates to Return on Investment - ROI). This period also spawned the development of 14

BLOCKtalk - Spring 2018

Key Elements of an end-to-end complete solution: Software: Enterprise Resources Planning (ERP) - Unlike basic accounting software, ERP software for food manufacturers is built to solve the unique financial, production and supply-chain challenges across your entire food processing operation. It is your system of record and provides a 360-degree view of your business. Its power is it provides you the ability to look at the collected data, analyze it, and use it to make better business decisions that affect production throughput, operational efficiency, traceability and profitability. The ability to transact information electronically will enable you to work more efficiently with larger, more sophisticated supply-chain partners (EDI). This will make you more competitive.

Example: SYSPRO ERP Hardware (that integrates with the software): Scanners / Mobile Computers - These rugged, mobile computing devices run software that enables fast and accurate data collection via product barcodes that are used for receiving, shipping, warehouse management, inventory control and WIP functions. The scanning of barcodes helps expedite processes while eliminate errors associated www.oimp.ca

with traditional manual data entry, aka: the old-fashioned clipboard.

Office-based data-entry is virtually eliminated and its accuracy improved due the fact the data collection is performed in real-time.

Example: Honeywell CK-75 Mobile Computer Scales / Weight Indicators - These are critical tools used in all areas of the production process from the production process from receiving, WIP, finished goods labelling, etc. Today’s modern scales easily integrate with PC’s running software like ERP or MES systems.

The value comes from automating the collection of the weight data, have it collected by the PC, associate it with the correct product file so the ERP system can assign the correct barcode to each piece, carton or pallet.

Example: Rice Lake Benchmark Scales and Indicators Label Printers - Okay, this one may seem obvious. Given their rugged design, some label printers are better suited for the harsh environmental conditions of a food plant. The more interesting choices come when choosing a desktop label printer for manual label application versus considering automating the label application process with an in-motion label printer or applicator. These printers can provide rapid ROI based the fact they replace the human operator typically required to apply a manual label and will work tirelessly for 1, 2, 3 shifts a day.

Example: Datamax I-Series Label Printer Interesting fact - Mislabeling is still the number 1 reason for product recalls. Label content managed by the ERP or MES software can help to avoid a costly recall based on labelling errors.

The key to achieving a successful evolution to Industry 3.0 is your desire to remain competitive and adopt new technologies to help you be successful. After that, it’s your ability to leverage your new-found data to drive continuous improvement throughout your business and throughout your supply-chain partners.

The goal is the ongoing success of “YOU”, the Ontario Meat Processor. How you do that, is by understanding that there are integrated tools that already exist to enable you to achieve the amazing benefits of Industry 3.0. When you do, your new-found insight and control will help streamline critical business processes, manage costs, pricing, improve productivity, and be a critical enabler to your company’s long-term success.

Wayne Slater, the co-author of Food Traceability for Dummies, has been helping organizations solve their businesses challenges through the application of technology solutions and business process analysis for more than 20 years. Working for SYSPRO Canada, Wayne is dedicated to helping food companies to meet their supply-chain and regulatory requirements, streamline productivity, and improve profitability.

SYSPRO Canada 5995 Avebury Road, Suite 902 Mississauga, ON L5R 3P9 (905) 502-5502 info@ca.syspro.com ca.syspro.com @SYSPROCanada SYSPRO Canada SYSPRO Canada

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SYSPRO can help you gain a competitive advantage by: Leveraging our deep industry knowledge and experience to implement an end-to-end solution to solve your unique business needs Uncovering and assisting with alternative finance options including grants, co-funding, leasing and loans

SYSPRO is an award-winning, best-of-breed food manufacturing software solution simplifying manufacturing and distribution operations worldwide.

SYSPRO Canada is proud to help Canadian food companies grow | https://ca.syspro.com/ | info@ca.syspro.com WESTERN CANADA: 604.451.8889 | CENTRAL CANADA: 905.502.5502 | ATLANTIC CANADA: 902.423.1256 | TOLL FREE: 1.888.259.6666

SYSPRO half page add 2018 final draft_v4.indd www.ontariomeatandpoultry.ca

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15 11:19 AM

WE CARE ABOUT OUR COMMUNITY. WE CARE ABOUT YOU. Since 2012, Donnell Insurance has been collecting Coats and Cash for the Salvation Army to help those less fortunate in our community. We have collected over 4000 coats and $20,000 over that time.

We believe, like you, in giving back to our local community.

If your insurance program is nearing expiry please do not hesitate to call us to enquire about the special coverages for OIMP members.

We welcome the opportunity to discuss the difference we can make in your own insurance program.

www.donnellins.com | (905) 319-2252 | (877) 338-2252 | peterd@donnellins.com 16

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www.oimp.ca

MAP, Gas, and Skin Packaging Applications Providing Flexible Options for Fresh Meat

M

AP, gas, and skin applications for tray sealers and thermoformers have become a popular option for many European meat processors and are increasingly being used throughout North America. Skin application, once considered too expensive, has gained popularity in recent years due to its many benefits to not only product quality and safety but to marketability.

A skin application can be integrated into a thermoformer or tray sealer packaging machine system and provides fresh meat processors with a different packaging option. The tight and clean look of a skin package accentuates the product curves and shape, making a more natural appearance but maintaining the product freshness. The additional benefits realized by skin packaging including extending shelf life, marinade and seasoning adhesion, and improved presentation, will sell more product.

While vacuum and MAP are the standards for meat packaging today, the increasingly popular skin application uses a flexible or rigid formed bottom with a flexible skin top film. This application is ideal for marinated or seasoned pork, chicken, beef, cheese, fresh fish or other seafood. A high-quality seal and presentation are attractive to retailers and consumers alike.

You will often find this type of packaging in hanging displays in stores because it gives the consumer opportunity to see the complete meat portion inside the packages rather than traditional packaging in a tray, horizontally displayed. Consumer trends shows that shoppers are looking for less packaging and being able to see more of the actual product. Skin packaging technology gives the opportunity for the consumer to see product and have a better idea about the portion they are purchasing.

Skin pack was, in the past, a very expensive solution primarily because the materials used were more expensive. Thanks to new technology, the flexible plastic industry has been able to develop affordable structures and material compositions as much for frozen as for fresh meat applications. Therefore, skin packaging became affordable and a much more attractive option. Equipment manufacturers have also developed smaller footprint machines and equipment which allows production capacity better suited to local processors and stores, delivering access to skin pack technology and providing a package that once was only available to larger corporations and packaging operations. www.ontariomeatandpoultry.ca

While cardboard sleeves are very popular in the retail market they are expensive and require more labour to assemble and load with products. They also dramatically reduce the product presentation even if an open window is used to display the product. A big advantage of the retail skin packages is to be able to use banding sleeves around the product and attached to it. The banding sleeves might be printed with the product branding and information including nutrition facts, ingredients, company name, barcode and best before date. As a result, the products are very visible and all necessary and requested information remains on the finished packages. There are now systems that will apply the banding automatically on a simple and very affordable operation, reducing package cost, secondary packaging material, labour, and overall, all in a more environmentally friendly package.

Finally, another important advantage of skin pack is also to limit product purge and movement in the package and tightly control the fit and finish. Studies show that bacteria growth develops faster in the purge liquids (blood, cooking brine, etc.) rather than in the muscle or in the product density therefore preventing purges increases product shelf-life.

Less purge in the package also makes the product more appealing and attractive to the consumer especially after time as it keeps the fresh look as though the product was just packaged.

The most advanced machine manufacturers have designed equipment that is multi-functional and offer the ability to turn the equipment from a traditional vacuuming system or MAP system to skin pack. This way, meat processors can introduce newly designed skin packages to their customers while still maintaining the traditional way of packaging their products.

Multi-functional equipment has become more popular and available globally in different sizes and footprints to meet the processors’ requirement.

Lower prices for machines and reduced packaging and labour costs create savings for processors and ultimately, consumers. It’s a win-win.

VC999 Canada Ltd. 153 Rue Sylvestre Saint-Germain-de-Grantham, QC J0C 1K0 (819) 395-4555 Sales.Canada@VC999.com VC999.com BLOCKtalk - Spring 2018

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BUSINESS MEMBER PROFILE

A Quick Q&A with Denninger’s Heather Nahatchewitz, OIMP Marketing and Communications Director

F

ive retail locations strong, with a head office at one, and the manufacturing plant a stand-alone facility, Denninger’s employs roughly 300 full-time and part-time staff, known internally as associates. Daily delivery from the plant to the stores ensures freshness and quality with all of the meat products and prepared meals and allows Denninger’s to manage the quality and keep their small batch recipes delivering the finest in European tradition.

I recently had the great pleasure of sitting down with three of the fine folks from Denninger’s – Mary Aduckiewicz, CEO, Nathalie Coutayar, Marketing and Merchandising Manager, and Christopher Frank, Plant Manager (and third generation Denninger), at their soon to be relocated Burlington store. This is our conversation: 1. This store is reopening in the Burlington Mall. Tell me about that.

Mary: It’s one of the most exciting things we’ve done in 17 years.

We’re taking over one quarter of the old Target store, doubling the size of the current Burlington location. We’re very very excited about the opening in May. 2. What are you doing differently in the new store?

Nathalie: We have a couple new departments. We’re focusing on HMR which is the largest trend right now. Seafood. Value-added produce. The look and feel will be the same but with a modern touch. We have a very strong clientele we would like to keep happy along with bringing new customers in.

Christopher: The concept will maintain the heritage from our other stores. A little roomier. A better shopping experience.

3. What is your most popular product?

Christopher: Customers know us for our specialty sausages and deli meats. That’s where our roots are from. The quality and the recipes have been maintained since my grandfather immigrated here from Germany over 60 years ago. If I had to recommend something I would suggest our Garlic Westfaeler Smoked Sausage. Very representable of a fine German sausage. Quality pork from OIMP members. All natural casing, smoked with wood chips.

4. Have you added new recipes/products to your line?

Christopher: We’re always innovating with new recipe ideas. We meet monthly to review new ideas and concepts. We’re always in the product development phase – listening to our customers.

5. What’s your personal favourite product?

Nathalie: North Tiroler-Style Schinken (ham) is my number one. It’s traditional, double-smoked. It’s not processed, it’s doublefold, brined and not netted like a traditional ham. It’s unique to Denninger’s.

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Chris Frank, Plant Manager

Mary: I love our beef cuts. Canada AAA. Aged 21 days at the plant. Raised without hormones and antibiotics.

Humanely-raised animals. I don’t think you can beat our meats. I do also love our Roasted Red Pepper and Tomato soup.

It’s made in our gourmet kitchen.

“Membership with OIMP is important because it’s the means of the independent meat processors to advance their opportunities and their agendas. Individually we’re small but collectively it means an awful lot more.” ~ Mary Aduckiewicz, CEO 6. How many skus do you produce at the plant?

Christopher: We have two kitchens. A gourmet kitchen and a sausage kitchen. Between the two we have over 400 products coming out of the plant.

7. What are the trends you’re seeing today in the marketplace?

Nathalie: Health food is still a big influence, but ideas like the Wheat Belly are winding down. People are looking for healthier, less is more, quality of ingredients, a smaller panel. There’s a big influence of Asian foods.

I just came back from France, Japanese and Indonesian food are providing inspiration to chefs there. Vegetarian and vegan are still big segments. We had to adapt as a ‘meat store’ to offer both options but in a gourmet way.

Mary: Pretty much back to basics. Let’s have good foods – no preservatives.

Christopher: The younger generation has so much access to information. They are more cognitive of what they’re eating and spending their dollars a little more wisely. Some stray away from processed meats with the thought the process itself is not healthy.

But it’s about the ingredients, and as they come more aware it’s what their grandmother may have served, they become repeat customers.

8. What are your long-term goals?

Mary: To grow the business and be in business for another generation or two or three. We think we have a great story.

Working with the third generation Denninger’s, we have a very bright future.

9. What is your biggest challenge?

Mary: We’re in a very competitive market. 10-15 years ago we www.oimp.ca

owned this space - the specialty food market but are experiencing encroachment from the big banner stores. It’s a continual challenge to source different products to offer to our customers.

Nathalie: Communicating our message is the second biggest challenge. People want information but in a different manner.

We’ve been relying on communicating to customers through our associates. Third challenge is training and finding people who are enthusiastic about the message, finding the next generation.

Mary: Strategic planning last year came up with two differentiating factors that we have. The plant and all the wonderful products made under our control to extremely high quality standards and also excellent customer service at store level. We can’t compete price-wise against the big banner stores. We have to keep focused on what we know works and what we do well to get us to the next step.

Christopher: Finding associates in this day and age is difficult. The younger generation isn’t interested in working in the same job for years. We have to adapt with different training techniques.

Nathalie: We need schooling. The food industry in Canada desperately needs trades like in Europe. It takes 5-6 years of schooling in Europe to become a cheese monger, a butcher. There is glory in Europe in doing those jobs. Here they see it as just a job but people need to know they can be proud of what they do.

10. If you could tell the younger you one thing, what would it be?

Mary: Get as much experience as you can at each thing you do. Do the best you can. Benefit from the breadth of experience.

Christopher: Don’t be afraid to roll up your sleeves. Know what you’re doing first hand before you can expect others to follow you.

Lead by example.

Nathalie: Work hard from the beginning to get the respect of others.

There’s no easy way, no shortcuts. No matter your education, work hard.

11. What’s the best part of working in a family business?

Christopher: Family is the ultimate connection between personal and business. When you can line-up business with family there’s an unparalleled trust. You know that each person is doing their part to the best of their ability.

You can’t always choose who your family is, but you have to overcome those differences. In third generations, you’ve been raised under different roofs with different environments. Bringing together a third generation takes more coordination in utilizing everyone’s best potential and capabilities.

12. Your website says you want to be an employer of choice. How do you accomplish that?

Mary: What we are attempting to do is offer careers to our staff. Pay them fairly. Create a nice working environment where they want to come in to work and to provide excellent customer service.

Nathalie: Keeping the family environment in every store. We see our associates as family members and make them feel part of the success. We take them to the plant, to stores, hold seminars on product knowledge by department.

13. What is your business philosophy?

Mary: To offer products that are extremely high quality to our customers. To treat our vendors, our associates, with respect. To www.ontariomeatandpoultry.ca

carry on the family traditional that has existed the last 60 years.

Nathalie: Being at the start of trends and first to bring to market.

14. What’s your favourite part of the job?

Nathalie: As a buyer, I get to find and try new products for the company. I get to do something different every day. Working in a smaller environment you get to do a lot of different jobs, wear lots of hats. That’s the fun part of the job.

Christopher: Because we’re a vertically integrated business importing products from overseas, to manufacturing, to logistics, to retail, to wholesale, we have so many different facets of our business that most companies don’t try and tackle. But when you can get it right, you can guarantee the best products from source to customer because you control the whole process. That, and working with a great team.

Mary: I love being out in the stores or at the plant, working with our associates. At demos, talking to customers, I find that energizing. I’ll go down to the plant once a week and work a shift just to see how things are done, so I understand.

15. How are you addressing the increase in minimum wage?

Mary: As a company, we don’t disagree with the increase in minimum wage. What we are concerned about is the large increase all at once. Businesses can adapt to many things as long as they’re given enough lead time. Many of our associates are already over minimum wage so what we’re also concerned about is wage compression. It’s not an easy answer. It’s definitely going to affect our bottom line. Making sure we enrich jobs and be efficient as possible. Something we will have to manage as best we can.

About Denninger’s: Denninger’s originated to the Black Forest region of Germany where Rudolf Denninger and his wife Frieda operated three food stores. Shortly after immigrating to Canada in 1953, the Denninger family established their first store on King Street in Hamilton, Ontario the following year. Denninger’s quickly developed reputation for producing high quality, European style sausages, as well as fresh and smoked meats. To meet increasing demand, new stores were added throughout the 1970s and 1980s and Denninger’s became an integral part of shopping in Burlington, Oakville and Stoney Creek.

Denninger’s reputation was initially earned among its European clientele who had immigrated to Canada following the Second World War, and this loyalty continues today.

R. Denninger Ltd. 55 Brant Street, Hamilton, ON L8L 4C7 (905) 522-2414 denningers.com @Denningers Denningers Denningersfoods BLOCKtalk - Spring 2018

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ASSOCIATE MEMBER PROFILE

SYSPRO - Simplifying your Success Heather Nahatchewitz, OIMP Marketing and Communications Director

“Established in 1978, SYSPRO is an industry-built Enterprise Resource Planning (ERP) solution designed to simplify your business process with an end-to-end business solution for optimized cost control, streamlined business processes, improved productivity, and real-time data analysis for comprehensive reporting and decision-making.”

That’s a mouthful, but what does it mean? SYSPRO monitors processes from initial ingredient purchases through to manufacture, finished goods, warehousing, shipment and final delivery while providing traceability throughout. Easily integrated with hardware you may already have, this software has been designed to replace accounting software and Microsoft® Excel spreadsheets, and automate the collection of error-prone manually collected plant data including real-time capture of weights. This complete offering provides ‘one version of the truth’ throughout the entire business.

At the core of the system is the financials module – essentially ‘QuickBooks on steroids’ - then additional modules such as manufacturing and distribution complete the picture.

Consolidating all your information into one system reduces the risk of human error or breaking the traceability trail, increases efficiencies and provides that one representation of your business in real-time.

Offering easy data collection and report production, with an auditing and traceability process for every transaction, manufacturing or journal entry, it becomes effortless to show inspectors and third-party auditors how you are meeting or exceeding all compliance demands.

BLOCKtalk - Spring 2018

August 2017

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“Supporting the OIMP is important because we see the value in the association. Representing the small meat processors is important. They are tomorrow’s medium-sized processors and we want to be there to help them grow.”

With 15,000+ customers world-wide, SYSPRO is celebrating it’s 40th birthday (20 years in Canada) with the launch of the next iteration of their award-winning software - SYSPRO 8. Offering a web-based, cloud-first ERP solution, with a modern user interface, and mobile technology, the SYSPRO team is excited for a summer launch.

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E R P VA L U E M ATR IX

Greater Usability ▷

W

hat are my real yields? Am I giving too much away?

Am I running profitably? If these are the types of questions keeping you up at night, SYSPRO may have the solution for you.

~ Wayne Slater, VP of Channel Sales While competing with the likes of Microsoft®, Oracle®, and SAP®; SYSPRO remains ‘small, nimble, private and mobile’ adjusting quickly to provide the solutions demanded by today’s customers. Their biggest challenge despite having the technology, education and awareness is in dispelling the myths. Is the software expensive? Researching and deciding on any business software

www.oimp.ca

solution is an important decision, therefore with all things being relative, when budgeting you should consider how much would a full recall cost your business? The solution almost always works out less expensive, with some considering the investment “a necessity to remain competitive and achieve long-term business continuity”.

The Return on Investment (ROI) everyone is seeking comes from its ongoing ownership, utilization and the better business decisions you can make from your new-found data. Being able to pinpoint things like giveaway and adjusting during a production run instead of after has a cumulative effect over time on margin, saving thousands of dollars.

If your product has garnered interest from a larger grocery chain, you better be prepared to scale up. Running the numbers in a ‘what-if ’ scenario and knowing you can meet volume and delivery demand while still being profitable, goes a long way toward the ultimate success of your new relationship.

With today’s emphasis on food safety and traceability, a software system like this is an insurance policy to minimize the impact of a recall or streamline QA. Anyone who’s been through a recall knows the impact of how expensive and time-consuming they can be. Being able to isolate and pull back any affected product quickly and completely is crucial and having software like this can make the process easier and get you back to managing your business not your recall faster and with less headache.

It is well documented that properly trained employees are happy employees, and happy employees tend to stick around longer. In an industry where finding good people who are willing to work and stick around is very difficult, an opportunity to increase engagement and morale just makes sense.

In addition to training offered on and off-site, customers have the option of utilizing the SYSPRO Learning Channel, an online self-serve full course curriculum for anyone that would use the software. Separated into modules and function, the channel rewards successful completion of courses with badges. From an HR perspective, being able to see what courses employees have completed and how they did, is invaluable to getting them up to speed, especially old school employees who have being performing their functions the same way for a very long time.

Not convinced? Although the SYSPRO team can show you the reports, run through a PowerPoint of features and benefits, and even provide testimonials from leading processors, they know there’s nothing quite like seeing the software in action. To this end, SYSPRO is currently working with their software and hardware partners to create an ambitious mock-up production system that they will showcase live. The goal is to give processors a unique

www.ontariomeatandpoultry.ca

SYSPRO Canada’s Mississauga Team Back Row: Wayne Slater, Mike Hutson, Miryan Velez, Michelle Zorn, Paul Ellis Front Row: Zach Richardson, James Weir, Saood Javed Missing: Dale Kehler, Sebastian Alexander, Ajay Saxena, David Beament, Junyee Wang

opportunity to experience (touch and feel) the solution first-hand.

The solution “road-show” will appear at various events across the province including OIMP’s The Meating Place conference and retreat this fall in Blue Mountain Village. Stay tuned for your invitation!

SYSPRO Canada 5995 Avebury Road, Suite 902 Mississauga, ON L5R 3P9 (905) 502-5502 info@ca.syspro.com ca.syspro.com @SYSPROCanada SYSPRO Canada SYSPRO Canada

BLOCKtalk - Spring 2018

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AFFILIATE MEMBER PROFILE

Building the Ontario Beef Brand

2

017 was an exciting year for the Beef Farmers of Ontario (BFO) as the organization made a significant shift in the role they play in the development and implementation of regional marketing initiatives throughout Ontario. 2018 is shaping up to be equally as exciting as BFO strives to build on the momentum gained in 2017.

With the largest consumer market in the country, there is strong demand for Ontario beef in the province and significant market growth opportunities. In an effort to develop these opportunities, BFO has now completed year one of the progressive three-year Regional Marketing Initiative (RMI), which serves to provide direct benefits to Ontario beef farmers through their current check-off investment. The RMI includes strong linkages to industry partners, government agencies and the beef processing sector in Ontario. As BFO knows, a strong processing sector is vital to Ontario beef farmers and a critical link to creating demand for Ontario beef from the farm gate through to the consumer. The RMI is built around the models of success experienced by other BFO-supported Ontario beef brands, such as the Ontario Corn Fed Beef program, and focuses efforts on three important objectives: increasing market penetration for Ontario beef brands; maximizing value of Ontario beef products; and enhancing consumer confidence in the Ontario beef industry.

Year one of the RMI saw many projects and initiatives introduced and set the stage for a busy and productive year for BFO. Collaborative Partnership Program To stimulate industry alignment and encourage collaboration with industry partners and organizations to enhance the overall impact of the RMI, BFO has developed a Collaborative Partnership Program (CPP). Through this program, BFO will consider a 50 per cent cost-share investment with Ontario beef farmers, processors, retailers, distributors, industry associations and supply chain partners in projects that demonstrate alignment with the three strategic objectives of BFO’s RMI. To date, six projects have been approved through the CPP and are at varying stages of completion.

To access a copy of the CPP guidelines and application form, visit www.ontariobeef.com and search for Regional Marketing Initiative under “Programs”.

Ontario Beef Brand Development BFO’s Marketing & Promotions Committee continues to develop the Ontario beef brand. Discussions on research, the definition of Ontario beef and how the Committee envisions brand implementation moving forward continue to be reviewed.

The Committee began working with Hill+Knowlton Strategies (H+K) in June to gather opinions and perceptions of Ontario beef, Ontario beef production and Ontario beef farmers. Through key informant interviews, surveys and focus groups, the results will help shape a brand definition, develop key messages for Ontarians 22

BLOCKtalk - Spring 2018

and Ontario consumers of beef, and identify further research requirements.

The first survey, key informant interviews with 15 industry partners and two focus groups have been completed, while a second consumer survey and two more focus groups are planned for early this year. The initial survey, interview and focus group findings have been compiled, and have been presented by H+K at BFO’s Annual General Meeting in February.

Ontario Beef Brand Session A facilitated session for producer-driven Ontario beef brands was held in September in Toronto to help BFO identify factors, processes or issues that limit the growth and the speed of growth for Ontario beef brands and seek areas of collaboration with the group. BFO was pleased to have representation from Ontario Corn Fed Beef, VG Meats, Enright Cattle Company, Thatcher Farms, Penokean Hill Farms, Rainy River Raised, Buis Beef, Bluewater Beef and O’Brien Farms at the session.

Validating Ontario Beef Terroir Together, BFO and the Ontario Independent Meat Processors (OIMP) have invested in a research project to determine if beef produced in Ontario can be scientifically differentiated from beef produced in another province or country.

Oritain, an analytical company and global leader in scientific traceability, was contracted for a proof of concept research project to determine if their technology can be used to successfully differentiate Ontario beef from imported beef. Through the project, 236 beef samples representing 95 farms were gathered from Ontario provincial abattoirs and farmers between June and September. The samples have been analyzed for stable isotopes and trace elements to establish a composite “fingerprint” for Ontario beef with results expected in early 2018.

This project is funded in part through Growing Forward 2 (GF2), a federal-provincial-territorial initiative. The Agricultural Adaptation Council assists in the delivery of GF2 in Ontario.

Partnership with Ontario Independent Meat Processors For the past six years, BFO has partnered with OIMP in the promotion of Ontario beef with a financial commitment of $10,000 per year. This partnership continued in 2017 with funding directed towards many market development initiatives.

BFO attended OIMP’s Industry Day in April where John Baker, RMI Project Manager, presented BFO’s regional marketing opportunities, including the CPP, to OIMP members. BFO staff www.oimp.ca

also attended with a tradeshow booth to provide resources and connect with OIMP members.

BFO was also in attendance at the 2017 OIMP Meat Industry Expo held in October in Niagara Falls. This event served as an opportunity for BFO to showcase new resources and the CPP, and to network with the processing sector.

Media Tour and Restaurant Pilot with Mushrooms Canada BFO partnered with Mushrooms Canada, the Neighbourhood Group and Food Bloggers of Canada in hosting a media tour for 20 influential food bloggers on May 23, 2017. The tour included a visit to YU Ranch, owned by Bryan and Cathy Gilvesy, and a visit to Whitecrest Mushrooms.

The event concluded with an Ontario beef and mushroom blended dinner at Borealis Grille & Bar in Kitchener.

The Neighbourhood Group also committed to a promotional campaign and feature menu highlighting the “Blend and Extend” concept from June 12 - July 15, 2017. The campaign was deemed a success by the owners of the Neighbourhood Group who have expressed interest in having permanent Blend and Extend menu options for their customers.

Pop-Up Picnic at Yonge and Dundas Square, Toronto BFO attended a PopUp Picnic event at Yonge and Dundas Square in Toronto on June 4, 2017, hosted by Foodland Ontario and the Ontario Culinary Tourism Alliance.

Multiple commodity organizations attended and were partnered with a local restaurant that provided local food samples. Minister Leal attended the event and CTV News Toronto was live on-location. BFO partnered with Mushrooms Canada and Hawthorne Food and Drink Restaurant to serve Ontario beef and mushroom pies.

Dietician Internships In March 2017, BFO partnered with Farm & Food Care and their Dietician Internship program. BFO worked with Rachel Quel, a Dietician Intern from Sunnybrook Hospital in Toronto.

Rachel provided content for BFO’s spring Make It Ontario Beef e-newsletter, which was released in March (nutrition month), and also developed nutrition and food safety content for future publications. She also had the opportunity to visit a beef farm (Sally Smith Pelleboer, Otterville).

BFO then partnered with the University of Guelph and their Dietician Internship program in May 2017. BFO worked with Katherine Sutherland, who provided content for BFO’s summer Make It Ontario Beef e-newsletter. Katherine was also able to visit a beef farm (Scot and Jen Legge, Chesley). www.ontariomeatandpoultry.ca

Ontario Beef Culinary Resource BFO is in the process of developing a comprehensive resource that will provide culinary students with an overview of cattle and beef production, with a focus on the province of Ontario. The resource will cover several topics from the beef production cycle to the grading and meat inspection systems to carcass utilization.

When completed, the resource will be available for inclusion in culinary and butchery curriculums in Ontario institutions.

Breakfast on the Farm BFO staff participated in two Breakfast on the Farm events in 2017, which were hosted by Farm & Food Care. Both events boasted 2,000+ attendees. BFO distributed Make it Ontario Beef balloons for kids and consumer resources.

Visitors to the BFO booth were most concerned about hormones, antibiotics and on-farm production methods.

Ottawa Media Tour BFO was a presenting sponsor of a sold-out media tour hosted by Farm & Food Care during Ontario Agriculture Week in October. The group toured Dwight Foster’s feedlot and grain elevator near Ottawa, and a nearby bio-digester followed by a tour of a mushroom farm. Influential food bloggers and dieticians attended the tour to gain insight about Ontario food production.

CNE & Royal Agricultural Winter Fair BFO staff and volunteers spent over 20 days in total in August and November at the Canadian National Exhibition and the Royal Agricultural Winter Fair to meet with students and visitors to the beef education areas. BFO’s display at each fair focused on beef cattle nutrition and how beef farmers care for their animals, reaching thousands of visitors. These venues provide an excellent forum to have a conversation about agriculture with urban consumers.

2017 was a very active and productive first year for the RMI. Once the foundational research has been completed by H+K, BFO anticipates the RMI to gain momentum in the year ahead as the development of the Ontario beef brand will begin to take shape. Resources, tools and promotions will be developed to support the Ontario beef brand and consumer engagement.

Follow our progress by visiting www.ontariobeef.com.

Beef Farmers of Ontario 130 Malcolm Road, Guelph ON N1K 1B1 (519) 824-0334 ontariobeef.com makeitontariobeef.com @OntarioBeef @MakeItONBeef BeefFarmersofOntario OntarioBeef OntarioBeef

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ontario independent meat processors

INDUSTRY DAY 2 018

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BLOCKtalk - Spring 2018

Ontario Independent Meat Processors | www.oimp.ca | member@oimp.ca | (519) 763-4558

25

TECH TALK

Building a Supplier Food Safety Assurance Program Daphne Nuys-Hall, OIMP Technical Director

A

s meat processors, you use a variety of raw materials, ingredients, packaging materials and other components to manufacture your finished products and rely on many suppliers to provide these to you. The quality and safety of these ingredients, products and packaging are paramount to your success as safe finished product depends on using safe materials therefore choosing good, reputable suppliers is a critical business decision.

purpose they are intended. The following article details some key components of such a program.

Historically, if one asked a business owner what the criteria was for choosing a supplier their first answer would be price followed by supplier location, delivery capabilities and customer service.

While these factors are important, meat processors must also consider the suppliers’ ability to provide safe, quality products in a timely matter. Purchasing and receiving unsafe or substandard products can cost your business money and potentially its reputation for many reasons including production downtime, decreased product shelf life or quality, or food recalls. Having a Supplier Food Safety Assurance program helps ensure that ingredients and packaging materials are safe to use and fit for the

Verify that the supplier has in place a well-developed, written food safety system such as HACCP or one of the Global Food Safety Initiative standards. Ask if the supplier is audited by a third party and if they are willing to reveal the results of their audit.

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

Our quality standards and HACCP registered system assure you of only the finest products.

Rothsay P.O. Box 65647 Dundas, Ontario Canada L9H 6Y6

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

Supplier Approval Prior to purchasing from a supplier, it is important to ensure that the supplier meets the food safety and quality requirements of your business. Only when they have been approved can they be added to your approved suppliers list. The following should be considered or requested when selecting and keeping suppliers:

Request a recent Letter of Guarantee from the supplier. A Letter of Guarantee usually states that products are made under sanitary conditions, packaging materials are approved for food contact and government regulations and other company standards are met. It would also guarantee that any ingredient substitutions, formulation changes or changes in manufacturing processes must be brought to your attention immediately. It is advisable to get a letter from suppliers before agreeing to use their products and have the letters updated annually.

Request Written Product Specification Sheets detailing the requirements that a product must meet. These should include: • Name of ingredient, packaging material, or chemical; • Internal code number; • Effective date; • Description of product; • Specifications or acceptance criteria including accept or reject levels; • List of ingredients; • Allergen information; • Signature of reviewer; and • Date of the most recent review.

Specifications may include acceptance criteria or expectations, a list of tests, and analytical procedures. They may also include required or allowed (numerical) limits or ranges for the test results. Acceptance criteria refer to the specified limits for the amount or presence of contaminants, impurities or foreign material. A lot, batch or shipment must be within these limits to be accepted into your plant.

www.oimp.ca

For construction materials, food contact packaging materials meet food safety standards they can bring contamination, and non-food chemical products, the supplier must ensure that compromising the safety and quality of the finished products. they are approved for use in a food facility. This information may One place to verify supplier performance is by conducting be found on the “Reference Listing of Accepted Construction receiving inspection on all incoming materials.

Materials, Packaging Materials and Non-Food Chemical Products” as issued by CFIA or the supplier will have a Letter of No Receiving inspection procedures may include: Objection from CFIA. • Visual inspection at receipt; Approved Suppliers List Once a supplier has been approved they can then be added to your company’s Approved Suppliers List. The Approved Supplier List should include: • The date the supplier was added to the list; • Details of the supplier and individual contact information; • What product(s) the supplier is approved for; • Recall/product traceability contact information; and • General contact information.

This can be a simple spreadsheet on the computer and a printed copy shared with all staff involved in purchasing and receiving. This helps ensure that only the right materials from the right suppliers are brought in. This list will change as suppliers are added or removed and depending on the supplier’s performance.

Receiving Inspection Receiving is the entry point for all product coming into the facility. If incoming ingredients and other materials don’t

• Getting a Certificate of Analysis from the supplier; or • Analytical laboratory testing.

Receiving inspection should confirm that the incoming materials meet the written specifications, documenting and reporting back any deficiencies to the supplier. Good communication with suppliers can increase confidence in the quality and safety of products being brought into your plant.

The process to find the ideal supplier is often not easy and requires discipline and hard work and may bring some initial costs. However, by selecting the suppliers who can meet your company’s expectations for safe, quality ingredients it will pay off over time through consistent, high quality, safe products from start to finish.

OIMP is here to help you get your Supplier Food Safety Assurance program started. Call or email me today for forms and templates, (519) 763-4558 or technical@oimp.ca.

WHAT’S ON YOUR GRILL THIS SUMMER?

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2018

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SAFETY FIRST

Thinkmentalhealth.ca - A Free Resource

I

s your mental health at risk? In any given week 500,000 Canadians will miss work due to mental health issues. The smaller the workplace, the greater the impact employee absences may have. Supporting and protecting the mental health of your people is a crucial business strategy, and while task can seem daunting it doesn’t have to be. You now have access to a free website, thinkmentalhealth.ca that provides a one-stop shop for acquiring information and tools to help.

Launched by Ontario’s health and safety system partners, Thinkmentalhealth.ca provides a collection of free online resources to guide workplaces in developing a psychologically healthy workplace. The website provides information on how to address the various workplace factors that contribute to mental health issues at work and possible solutions that can be explored at one’s own pace.

“Addressing workplace mental health can seem daunting,” says WSPS consultant Danielle Stewart. “There are a lot of mental health tools out there and it can be hard to figure out where to start. This website has a readiness tool designed to help assess organizational awareness, attitudes and abilities to enhance mental health efforts.”

“Small businesses can’t afford to ignore mental health in their workplaces,” adds Danielle. “The website is especially helpful for small- to medium-sized organizations that are looking to implement cost effective and easy to use mental health solutions.”

The website lets employers share resources with employees via a widget that can be housed on the company Intranet. This gives employees access to daily tips and facts, short instructional videos, and other helpful resources.

Navigating the site The website is easy to use. A menu at the top of the home page offers visitors a clear path into the site, where they can: • broaden understanding of mental health • explore the benefits of investing in mental health — research shows an average 230% return on every dollar invested in creating a mentally healthy workplace • take the short view — 5 easy-to-execute action items to get started • take the long view — follow a roadmap, starting with an optional 2-minute survey to understand where your workplace is now How WSPS can help Our team of workplace mental health consultants can work with you to identify ways to improve your employees’ work environments, such as: • raising awareness of workplace mental health and developing stigma reduction strategies • conducting needs assessments based on workplace factors known to contribute to a mentally healthy workplace • Implementing CSA Z1003 - Psychological health and safety in the workplace, Canada’s national standard We also offer mental health first aid training. “It’s a great starting point,” says Danielle. “The training will help workers to better understand the signs and symptoms of mental health crises and how to respond with confidence — just like a physical first aid training helps you respond to physical injuries.”

PRODUCERS OF NATURAL TORO BRAND CASINGS AND CUSTOM SPICE BLENDS. WE CARRY A LARGE SELECTION OF ARTIFICIAL CASINGS, NETTING, SPICES AND HERBS.

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

CANADA COMPOUND www.canadacompound.com

905-856-5005

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www.oimp.ca

Submit your nomination by September 28, 2018 Do you know an OIMP Business Member company or individual that deserves recognition for their achievements in the meat and poultry industry? Now is the time to submit your nominations for the Meat Industry Achievement (MIA) award.

Self-nominations are also welcome.

All nominations must be submitted to the Executive Director, no later than September 28, 2018.

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Electric Vehicles up to $75,000 in Rebates Bonny Koabel CPA, CGA

T

o curb global warming, the Ontario government has pledged to reduce greenhouse gas emissions by 15% below 1990 levels by 2020, 37% by 2030 and 80 by 2050. It is estimated that 34% of greenhouse gas emissions in 2012 come from vehicles. To meet these goals, the Ontario government is introducing many incentive programs to assist individuals and businesses with making more efficient vehicle purchases, reducing or eliminating gas and diesel bills and in turn reducing greenhouse gas emissions.

Greenhouse gas emission reduction programs are being funded by the Ontario Cap and Trade program, which to date has collected $1.5 billion that will be spent on greenhouse gas emission projects. Over the past few years we have seen several grant and rebate programs emerge for reducing energy consumption, and there are certainly more incentive programs to come.

Funding Programs and Amounts The Ontario government has introduced the Electric Vehicle Incentive Program (EVIP) for cars and SUVs. EVIP provides the following incentives for Battery Electric Vehicles (BEVs) with a Manufacturer’s Suggested Retail Price (MSRP) less than $150K

and Plug-In Electric Vehicles (PIEVs) with an MSRP less than $75K: • Base incentive of $6,000 to $10,000 based upon the battery size of the vehicle for eligible electric vehicles with a battery capacity from 5 to 16 kilowatt-hours (kWh) • Additional $3,000 incentive for eligible electric vehicles with battery capacities greater than 16kWh • Additional $1,000 incentive for eligible electric vehicles with five or more seats • Incentives for PIEVs with a MSRP of $75,000 to $150,000 are $3,000 BEVs and PHEVS with an MSRP of $150,000 or greater are not eligible for an EVIP incentive.

The Green Commercial Vehicle Program (GCVP) is an incentive-based program for the commercial vehicles, where incentives are provided upon proof of purchase as outlined in the chart on the next page.

How many vehicles rebates can I apply for?

There is no limit to the number of incentives that may be applied for. Payment of incentives will be subject to the availability of funds.

What happens if the manufacturer is not able to deliver my Commercial Vehicle within the six-month period?

If the purchase is not completed within six months of the application being approved, a new application will need to be submitted. Under exceptional circumstances, applicants can contact the Ministry to request an extension, which the ministry may choose to grant at its sole discretion.

How is the incentive amount calculated?

For vehicles, the incremental cost will be determined based on the pre-tax value of the alternative fuel vehicle and its conventional equivalent. The specified percentage and caps will then apply.

Call us and find out how you can start saving money AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 0A5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com

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Incentive amounts are deducted from the final purchase price, after all taxes are applied.

How do I apply?

For more information on The Electric Vehicle Incentive Program: http://www.mto.gov.on.ca/english/vehicles/electric/ electric-vehicle-incentive-program.shtml For more information on The Green Commercial Vehicle Program: http://www.mto.gov.on.ca/english/trucks/greencommercial-vehicles.shtml www.oimp.ca

ALTERNATIVE FUEL COMMERCIAL MOTOR VEHICLE

EARLY ADOPTER INCENTIVE (for first 10 applications from September 1, 2017 – March 31, 2018)

INCENTIVE (after first 10 applications or after March 31, 2018)

New Electric

60% of the incremental purchase cost compared to an equivalent conventional fuel vehicle, up to a cap of $75,000 per vehicle

50% of the incremental purchase cost compared to an equivalent conventional fuel vehicle, up to a cap of $75,000 per vehicle

New Natural Gas (Class 6-8 only)

40% of the incremental purchase cost compared to an equivalent conventional fuel vehicle, up to a cap of $30,000 per vehicle

30% of the incremental purchase cost compared to an equivalent conventional fuel vehicle, up to a cap of $30,000 per vehicle

Conversions (from conventional fuel to natural gas, Class 6-8 only)

40% of the conversion cost, up to a cap of $30,000 per vehicle

30% of the conversion cost, up to a cap of $30,000 per vehicle

Dual fuel retrofits (natural gas and diesel, Class 8 only)

25% of the retrofit cost (40% for LCVs), up to a cap of $7,500 per vehicle ($15,000 per vehicle for LCVs)

15% of the retrofit cost (30% for LCVs), up to a cap of $7,500 per vehicle ($15,000 per vehicle for LCVs)

40% of the cost of purchasing and installing the device and the charging infrastructure up to a cap of $5,000 for diesel-electric units or $7,500 for fully electric units

30% of the cost of purchasing and installing the device and the charging infrastructure up to a cap of $5,000 for diesel-electric units or $7,500 for fully electric units

Refrigeration

Bonny Koabel CPA, CGA is President of AKR Consulting Canada a AKR Consulting Canada Inc. Mississauga, ON firm specializing in Government Grants, Subsidies, 151 Courtneypark Drive West, Suite 100 Tax Credits, Refunds and Rebates since 2003.

Mississauga ON L5W 0A5 (905) 678-6368 info@akrconsulting.com akrconsulting.com

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Funding Opportunities for Ontario Processors Canada-Ontario Job Grant Canada-Ontario Job Grant (the Job Grant) provides an opportunity for employers to invest in their workforce, with help from the government.

The Job Grant will provide direct financial support to individual employers who wish to purchase training for their employees. It will be available to small, medium and large businesses with a plan to deliver short-term training to existing and new employees, and will: • Provide up to $10,000 in government support per person for training costs.

• Require employers to contribute one-third of the total costs. There will be additional flexibility for small businesses to provide an in-kind contribution towards their share of the costs.

• Require training to be delivered by an eligible, thirdparty trainer.

If you’re an employer with a particular skills demand, the Canada-Ontario Job Grant might be right for you. Applications will be accepted on an ongoing basis.

For further information, please contact the Employment Ontario Contact Centre. Call toll-free 1-800-387-5656 or email EmploymentHotlineInquiries@ontario.ca.

Business Refrigeration Incentive Get up to $2,500 in refrigeration upgrades. When you’re running your own business and wearing many hats, downtime is never an option. Increase reliability, cut costs and reduce food spoilage with refrigeration upgrades that work just as hard as you do.

Small business owners using commercial-grade refrigeration to cool products can receive a free energy assessment and up to $2,500 in refrigeration upgrades.

Key Benefits • Save an average $100/month on ongoing energy costs.

• Boost sales with brighter, more appealing LED display cases.

• Reduce refrigeration energy use by 45-60%.

Make a difference in your industry, become a Board Member.

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

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

OIMP is seeking Board Members with a broad range of skills and experience to serve on the 2018-2020 Board of Directors commencing April 19, 2018.

Business Members interested in sharing their industry knowledge and expertise are asked to submit their application form Interest no later than 4:30pm on March 13, 2018.

• Improve food safety/quality with more reliable equipment.

Who is eligible to participate?

You may qualify if your business: • has a General Service Account (residential accounts aren’t eligible) • uses commercial-grade refrigeration to cool products • has an average peak electricity demand of less than 250 kW annually • owns or leases the facility (if you lease the space, you must have written permission from the owner) • hasn’t participated in a previous business refrigeration program Participate with three easy steps: 1. Contact your local hydro company to schedule your no cost refrigeration assessment at a time that is convenient for you.

2. Your local hydro company will visit your business and provide a personalized refrigeration action plan for upgrades, without any disruption to your business.

3. A licensed contractor will install your upgrades.

For more information visit www.saveonenergy.ca.

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

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www.oimp.ca

Free Online Courses for Food Processors

F

ree online courses are available to help processors gain skills and knowledge in food safety and traceability. You will learn how to reduce risks to your business and customers, improve efficiencies, and access new markets.

These online courses are available on the Agriculture and Food Education website: • Sanitation • Recall • Personnel • Profiting from Traceability

Effective Cleaning and Sanitation (April 30 – May 2, 2018)

B

ring your Cleaning and Sanitation practices up to speed by sending your supervisors or lead-hands to this 3-day applied course at IFPT. 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.

• The Basics of Traceability • Food Safety Foundations To sign up, go to www.agandfoodeducation.ca.

RESPECT THE CHOP.

Whether you’re a processor or retailer, let us help you get pork on their fork!

Call today: 1 (866) 573-6328 www.ontariomeatandpoultry.ca

www.themeatdepot.ca

BLOCKtalk - Spring 2018

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Advertiser Index Abate Packers

pg. 27

abatepackers.com AgSights

pg. 9

pg. 30

pg. 11

pg. 28

pg. 10

pg. 16

pg. 29

finestsausageandmeat.com

Pemberton & Associates

pg. 31

Poly-Clip System

pg. 12

Reiser

pg. 7

Rothsay

pg. 26

rothsay.ca pg. 29

erbgroup.com Finest Sausage & Meat

pg. 24

reiser.com

duropac.com Erb Transport

Multivac Canada

polyclip.com

donnellins.com Duropac

pg. 33

pemcom.com

carlisletechnology.com Donnell Insurance Brokers Ltd.

Meat Depot, The

ca.multivac.com

canadacompound.com Carlisle Technology

pg. 35

themeatdepot.ca

bizerba.com Canada Compound

Handtmann Canada handtmann.ca

akrconsulting.com Bizerba

pg. 8

thefsa.ca

bioLinks.ca AKR Consulting

Food Safety Alliance

SYSPRO Canada

pg. 15

ca.syspro.com pg. 16

VC999

pg. 2 & 36

vc999.com

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 763-4558 or member@oimp.ca to have them added to our lists.

34 at (519) BLOCKtalk - Spring 2018

www.oimp.ca

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