2014 Spring BLOCKtalk

Spring 2014

Vol. 20, Issue 1

$10.00

Keeping Ontario’s Meat and Poultry Industry Informed

Salumeria Il Tagliere pg. 16 Member Profiles BRAND New Name: Beef Farmers of Ontario pg. 20 ALSO INSIDE:

Succession Planning for your Facility pg. 29

Using information for profit.

What’s the key to business How traceability can boost success? Value Your Customers! your business results pg. 22 pg. 14

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Index Spring 2014 | Volume 20, Issue 1 Administration EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca Industry development Coordinator | Derek Boudreau d.boudreau@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR | Janet Wellwood info@oimp.ca Marketing and Design Coordinator | Brennan Raposo b.raposo@oimp.ca Ontario Independent Meat Processors 7660 Mill Road Guelph, Ontario N1H 6J1 Tel: (519) 763-4558 Toll: (800) 263-3797 Fax: (519) 763-4164 www.oimp.ca news@oimp.ca BLOCKtalk is the official publication of the OIMP, distributed to over 550 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

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

BLOCKtalk ads must be sent electronically and properly sized high resolution (300 dpi.) in either a .jpg, .tiff, or .PDF format.

PUBLICATION Spring Summer Fall Winter

ADVERTISING DEADLINE February 15 May 15 August 15 November 15

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

4

Industry starting the year with significant challenges

PRESIDENT | Cory Van Groningen VG Meats - Simcoe

5

Welcome to the Association

PAST PRESIDENT | Joe Abate Abate Packers - Arthur

8

OIMP TechTalk: Keeping you Informed in a Changing

Board of Directors

VICE PRESIDENT | Richard Halenda The Meat Depot - Oshawa SECRETARY/TREASURER | Carol Goriup Florence Meat Supplies - Oakville

Regulatory Landscape 10

Safety First: Health and Safety Representatives

11

Names in the News

12

Sealed Air - Common Soils Found in the Meat Industry

14

OMAF - Using Information for Profit. How Traceability

DIRECTORS Shannon Desborough Finest Sausage & Meat - Kitchener Christine Hobson Halenda’s Fine Foods - Oshawa

can Boost your Business Results

John Koch Walnut Hill Farm - Gads Hill

16

Salumeria Il Tagliere

Marc Oliver Sargent Farms - Milton

18

Wiberg Corporation - A World of Good Taste

Brenda Reinhardt Sprucedale Quality Meats - Sprucedale

20 Brand new name: Beef Farmers of Ontario

Tim Schinkel Schinkel's Legacy - Chatham OIMP Vision Provide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence.

OIMP Mission Strengthen Ontario’s meat and poultry industry by working with stakeholders, responding to challenges and identifying opportunities on behalf of the membership.

OIMP Core Strategies • Member Relations • Industry and Government Relations • Industry Development • Market Development

21

Slow Cooker Ginger Beef

22

What's the Key to Business Success? Value Your Customers!

23

OMAF - What's new in Labelling?

26

Independent Meat Processors Overcome Financial Challenges to Growth through GF2

27

Government of Canada Launches Programs to Support Ontario's Growth and Prosperity

28

OIMP Marketing Matters: The Power of One

29

Succession Planning for your Facility

30

Advertiser Index

Keep Us Informed Your input is essential to produce the best newsletter possible! If you know of a newsworthy person or event, please contact us.

www.ontariomeatandpoultry.ca

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Industry starting the year with significant challenges With beef prices breaking new records every week and no herd expansion yet in sight, beef is reaching a new normal price. My suggestion is don’t wait for the prices to decrease, begin increasing your prices; it looks as though beef prices will remain higher. With the presence of PED in Ontario and other provinces, pork prices will not likely offer much competition for beef, moving up in order to deal with the future possible shortages.

With almost one year behind me serving as OIMP president I wonder where the time went. In reviewing the performance reports for last year that staff has provided, I quickly realized just how much the OIMP does for the betterment of the industry. OIMP as our representative voice is critical to our sector’s success.

As we face the challenges of what lies ahead, I believe more than ever how extremely important it will be for our industry to pay closer attention to what our operating costs are, and make certain we are pricing our products accordingly.

We must not overlook the impact of a $0.75/hour increase in minimum wage on our labour cost starting in June. Although many employees in our industry make more than minimum wage, the wage will begin having an impact on everything else that we purchase.

Sustainability is something that we must all strive for, to support those that rely on our industry for their livelihoods, as well as the wellbeing of our families.

I look forward to seeing you on March 28 at the OIMP Industry Day and AGM. Come be part of the conversation around “Supporting a Sustainable and Profitable Meat Industry”.

There is no doubt that our members are facing significant operational challenges with an ever-changing regulatory environment, increased customer and supplier demands, and a declining 4

BLOCKtalk - Spring 2014

Member Directories For a complete list of OIMP Business and Associate members please visit the Members Only section of www.oimp.ca Business Members - 157 Business Retail Member - 38 Retail Associate Member - 11 Associate Members - 61 Affiliate Members - 7 Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know.

Member Helpline: (800) 263-3797 info@oimp.ca * www.oimp.ca OIMP Lifetime Members OIMP presents the prestigious Lifetime Membership Award to individuals who have made outstanding contributions to the Association and Ontario’s meat and poultry industry.

• Ron Deeth (1995)

• Leo Rocheleau (2001)

• Dr. Ron Usborne (1996)

• Gerry Houtzager (2003)

• Nancy Ackert (1997)

• Pat Johnson (2005)

• Jim Vidoczy (2000)

• Tony Facciolo (2011)

OIMP Long Time Members

Cory Van Groningen, President

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

• The Beef Way, Kincardine - Member since 1979

The Power of One

The theme for this year’s Industry Day & AGM addresses the issue of sustainability.

Whether we’re talking about your business, the industry as a whole, or our organization, actions we take today will impact the future.

Together We’re Stronger

• Ontario Pork, Guelph - Member since 1980

workforce. As part of our 3-year strategic planning, the Board of Directors and staff are aggressively looking at ways to create and deliver more value to our membership and explore new alliances and partnerships, all while dealing with an operating model that must improve our financial results.

Overcoming these challenges and ensuring OIMP continues to be relevant and thrive will take commitment from members, industry partners and government.

• Gord’s Abattoir, Leamington - Member since 1982

A new initiative launching this month is the Just One campaign. Watch for your recruitment kit in the mail to help solicit new members. If we each worked to attract just one new member imagine how impactful a membership twice as strong could be to move our industry forward.

Meat Industry Achievement (MIA) Award Recipients

Help us to strengthen the voice of the independent meat processors in Ontario. There’s power in numbers...Together we’re stronger.

• 2010 - Springer’s Meats, Hamilton

• L’Orignal Packing, L’Orignal - Member Since 1986 • MMIS/MONDO, Aurora - Member Since 1986 • Nitta Casings, Markham - Member Since 1986 • Walnut Hill Farms, Gads Hill - Member Since 1986 • VG Meats, Simcoe - Member Since 1987 • Stemmler Meat & Cheese - Member Since 1988 • Rothsay - Member Since 1988

• 2007 - Leo Rocheleau, Maidstone • 2008 - Stemmler’s Meat & Cheese, Heidelberg • 2009 - VG Meats, Simcoe

• 2011 - Halenda’s Fine Foods, Oshawa • 2012 - In Memory of Dave Tiller • 2013 - Conestoga Meat Packers, Breslau

Laurie Nicol, Executive Director

www.oimp.ca

Welcome to the Association Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

Business Members ADAMS SAUSAGE & MEAT PRODUCTS George Przystal 1437 Michael St, Ottawa (613) 749-3336 www.adamssausages.com

MENTOR WORKS LTD. Bernadeen McLeod 151 Savage Dr, Unit 5B, Cambridge (519) 497-8584 www.mentorworks.ca

GRACE MEAT PRODUCTS Joel Gold 644 College Ave, Toronto (416) 534-7776

Supplier category: Consulting

KENT HERITAGE FARMS Paul Kent 1139 Queenston Rd, Niagara-On-The-Lake (905) 262-6021 www.kentandcompany.ca MAPLE LEAF FOODS INC. Rory McAlpine 6985 Financial Dr, Mississauga (905) 285-5743 www.mapleleaffoods.com

Associate Members FOOD IN CANADA Jack Meli 80 Valleybrook Dr, Toronto (416) 442-5600 www.foodincanada.com Supplier category: Other – Media MACGREGOR MARKETING COMMUNICATIONS INC. Gordon MacGregor 980 Fraser Dr, Unit 101, Burlington (905) 631-9117 www.macgregor-mci.com

SIPLAST Art Henderson 391328 Grey Road 109, RR 3, Mount Forest (519) 821-7028 www.siplast.com Supplier category: Building/ Design Engineer; Consulting TRI-MACH GROUP INC. Krystal Darling 23 Donway Court, Elmira (519) 744-6565 www.tri-mach.com Supplier Category: Building/ Design Engineering; Cutting/ Boning Equipment; Material Handling; Packaging/Labelling; Processing Machinery; Sanitation

Affiliate Members AGRICULTURAL MANAGEMENT INSTITUTE Ryan Koeslag 120 Research Lane, Suite 200, Guelph (519) 822-6618 www.takeanewapproach.ca

SAVE THE DATE

OIMP’s Biennial Conference and TableTALK 2014 Tradeshow Friday October 24 to Sunday October 26, 2014 Niagara-on-the-Lake Extend your stay and bring your friends and family to enjoy a visit to Ontario’s wine country nestled along the shores of the Niagara River and Lake Ontario. Niagara-on-the-Lake exhibits unique charm and historic sites, including Fort George and Brock’s Monument; period-restored heritage homes, topflight golf courses, as well as over 30 wineries and countless vineyards, many of which produce world-class ice wine.

Enjoy the Old Town shopping district, which boasts of a number of quaint shops, boutiques and restaurants, as well as public and private art galleries, the centuries-old Court House, museums, and of course, the renowned Shaw Festival Theatre.

The Me at ing Pl a ce p r o g r a m , accommodations and venue information will available shortly.

Supplier category: Marketing; Packaging and Labelling

www.ontariomeatandpoultry.ca

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BLOCKtalk - Spring 2014

www.oimp.ca

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- OIMP TechTalkto detain any potentially unsafe products or even cease the manufacture of these products in these operations.

By Daphne Nuys-Hall, OIMP Technical Director

Keeping you informed in a changing regulatory landscape January 1, 2014 rang in not just the New Year for Ontario’s provincially licensed meat and poultry industry but brought with it a revised regulation and the deadline for implementation of measures to control for E. coli 0157:H7 and Salmonella in fermented sausages and in the manufacture of jerky and similar dried meat products.

Ontario Meat Regulation 31/05 The amended Ontario Meat Regulation 31/05 included over 40 technical amendments which you need to familiarize yourself with as some changes may positively impact items on your CAP. These include items such as reduced lux requirements for lighting, the removal of the requirement for an inedible materials room in slaughter plants, and the removal of the requirement for a separate dry storage room. Take advantage of some of the new opportunities such as the processing, packaging and labelling of pet food in a free standing meat plant.

Regardless of the meat industry’s position on the four policies around who should be licensed, the exemptions were made and are currently being rolled out by OMAF. The Canadian Restaurant and Foodservice Association celebrated the exemption of foodservice establishments from licensing and the requirements of Ontario Meat Regulation 31/05, despite these businesses are potentially making Category 2 products. Regardless, OIMP will continue to work with OMAF and the Ministry of Health to ensure that businesses exempted from the meat regulations are held to the same standards under the Food Premise Regulation and continue to be accountable for manufacturing meat products with the same level of food safety and regulatory oversight as those who continue to be regulated by OMAF. OMAF and the Ministry of Health have been working closely and have a Memo of Understanding regarding who is responsible for inspection, the training of their inspectors and have been communicating with Medical Officers of Health and public health inspectors within the Health Units across Ontario. As well, OIMP was assured that the Ministry of Health has the authority within their regulatory framework

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BLOCKtalk - Spring 2014

In the coming weeks OMAF Area Managers will be visiting those businesses that have been identified, either by OMAF or through self identification, as potentially meeting the criteria for either the wholesale or food product exemption. Area Managers will be assessing product formulations or sales and distribution information to determine a plant’s licensing status. Operators deemed exempt will be required to sign a Declaration Form confirming the have met the exemption requirements. OMAF has provided basic calculator tools in the FAQ section of their website for those wanting to verify their eligibility.

Food safety remains our primary concern regardless of what the product is, where the product is made, where the product is being consumed, and regardless of volume.

Controls for E.coli 0157:H7 and Salmonella in fermented sausages and the Manufacture of Jerky and Similar Dried Meat Products OIMP has and will continue to communicate with OMAF the various concerns of the industry and advocate for clarification as well as consistency in interpretation and implementation of the requirements of these MPGs. Many of the questions that OIMP has sought clarification for are posted on the Ministry’s website in their FAQ document.

In addition to the work we are doing with OMAF, OIMP is the lead applicant on a research project that proposes to validate alternative interventions that will yield a 5 log reduction of E. coli 0157:H7 and Salmonella in fermented sausages. We anticipate the findings will be valuable to all manufacturers of these types of products and will communicate those once the project is complete.

As part of the project, the researcher will be compiling a list of manufacturing processes that have been previously validated and published in peer reviewed literature. OIMP will be creating a library which we will make available to our members to access.

If you are interested in joining this project, would like to explore the option of validating your current process, or need help finding an already validated study please contact Daphne at technical@oimp.ca.

Communications OIMP’s Technical Bulletin will continue to provide you with timely information on the regulations and the Controls for E.coli 0157:H7 and Salmonella in fermented sausages and in the Manufacture of jerky and similar dried meat, among other topics.

Further keep yourself up to date as much as possible by meeting with your inspection staff to ensure that you are receiving timely information, and checking the OMAF website frequently for updates, as it is updated on an on-going basis.

Daphne Nuys-Hall is the Technical Director at OIMP. For more information contact Daphne at (519) 763-4558 Ext. 222 or technical@oimp.ca www.oimp.ca

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The Experts in Sanitation Solutions

OIMP Notice of Annual General Meeting

Optimizing Food Safety | Products |CEPS+ Software | Engineering | Technical Services | Training &

V E R A G E BE

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AGENDA 1. President’s Address – Cory Van Groningen 2. Secretary - Treasurer's Report – Carol Goriup 3. Executive Director Report – Laurie Nicol 4. Industry Development Report – Daphne Nuys-Hall 5. Market Development Report – Heather Nahatchewitz

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T O P I

Friday March 28, 2014 9:00am - 9:45am Teatro Conference & Event Centre Milton, Ontario

6. Nominating Committee Report 7. New Business 8. Adjournment

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If you are unable to attend please submit your proxy by March 24, 2014.

sanimarc.com | info@sanimarc.com |1 800 361-7691

www.ontariomeatandpoultry.ca

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- Safety First -

Health and Safety Representatives Ontario’s Occupational Health and Safety Act (the Act) is built on the principle that workers and employers must work together to identify and resolve health and safety problems in the workplace.

To meet this goal, health and safety representatives are required by law in a large number of Ontario workplaces.

This article provides answers to commonly asked questions about health and safety representatives.

What is a health and safety representative?

A health and safety representative is a worker who, under section 8 of the Act, identifies health and safety problems at work and recommends ways to correct these problems.

When is a health and safety representative required?

As a general rule, a health and safety representative is required in any workplace where 6 to 19 workers are regularly employed. (If your company employs 20 or more workers, you are required to have a joint health and safety committee.)

How must the representative be selected?

The representative must be chosen by the workers, or by the union, if the workplace is unionized.

What are the powers, functions and duties of a health and safety representative?

The main role of the representative is to help improve health and safety conditions in the workplace. To this end, the representative has certain powers and functions: Identify workplace hazards This is usually done by inspecting the workplace. The Act states that the representative shall inspect the workplace at least once a month.

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Talking to workers about their health and safety concerns is another good way to identify hazards.

Obtain information from the employer Under the Act, the representative has the power to obtain from the employer any information on: • health and safety tests of workplace equipment, machines, devices, things, materials or biological, chemical or physical agents • any existing or potential hazards in the workplace • the health and safety experience, work practices and standards in other workplaces, if the employer has this information Be consulted about workplace testing If the employer intends to do any health and safety testing in or about the workplace, the representative has the right to be consulted before the testing takes place. If the representative feels that their presence is required to ensure valid testing and/or to obtain information about potential or existing hazards, then they can request to be present during testing (s.8) Make recommendations to the employer The representative has the power to make recommendations to the employer on ways to improve the workplace health and safety.

Investigate work refusals The health and safety representative has the right to be present at the investigation of a work refusal.

Investigate serious accidents If a worker is killed or critically injured on the job, the representative has the right to inspect the scene of the accident and any machine, equipment, substance, etc., that may be connected with the accident. The representative must report his or her findings in writing to a director of the Ministry of Labour.

Request information from the Workplace Safety and Insurance Board The representative has the power to obtain information from the WSIB about the company’s compensation claims.

Accompany a Ministry of Labour Inspector during an inspection The representative has the right to accompany an inspector during a physical inspection of the workplace.

W h a t a r e t h e e m p l o y e r ’s responsibilities?

Co-operate with the representative Employers must co-operate with representatives and give them the assistance and information they need to carry out their legal duties. The employer must not knowingly hinder or interfere with the representative or provide the health and safety representative with false information.

Provide information In addition to providing any information that the representative has the power to obtain, the employer must: provide the results of reports and copies of written reports about health and safety, provide copies of all orders or reports issued to him or her by the Ministry of Labour and report any work-related deaths, injuries or illnesses to the representative.

Respond to recommendations The employer must respond in writing to any written recommendations from the representative within 21 days. The response must include an implementation timetable or reasons for disagreement, if any.

Pay the representative The employer must also pay the representative the regular or premium rate (whichever applies) for the time spent inspecting the workplace, investigating accidents, and attending work refusals.

5110 Creekbank Rd #300 Mississauga, ON L4W 0A1 Toll Free: (800) 406-4272 www.wsps.ca www.oimp.ca

Names in the news BFO announces New President at 52nd AGM Over 400 beef farmers and industry representatives from across Ontario gathered for the Beef Farmers of Ontario (BFO) 52nd Annual General Meeting. Bob Gordanier of Dufferin County was announced as President of the Association for the year ahead. Bob operates a 50 head commercial cow-calf forage based operation near Orangeville with his son Andrew. Matt Bowman of Temiskaming was elected as Vice-President. Matt and his family farm near New Liskeard, operating a Charolais-based cow-calf operation with 110 cows and they also cash crop 700 acres.

BFO increases Check-off In order to address rising costs and declining income for the Association’s activities, while maintaining BFO’s core services and enhancing support for Ontario Corn Fed Beef and Sharecost programs, the BFO Board of Directors sought the support of the membership for an increase of $1.00 to the provincial levy (check-off). After minimal discussion at the AGM, delegates at the meeting overwhelmingly supported, and approved, the increase in mandatory check-off to $4.00.

www.ontariomeatandpoultry.ca

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Common Soils Found in the Meat Industr y By: Giles Owen, Business Development, Sealed Air Food soil is generally defined as “unwanted matter on foodcontact surfaces” and can be visible or invisible. The primary source of soil is from the food product being handled. However, minerals from water residue and residues from cleaning compounds contribute to films left on surfaces. Microbiological bio-films also contribute to the soil buildup on surfaces.

Why should we be concerned with food soils remaining on food processing equipment?

Microorganisms! Food soils are the primary nutrient sources f o r m i c r o o r g a n i s m s and microorganisms are the primary contributor to product shelf-life issues. Eliminate the soil and product shelf-life issues can be reduced.

The ability to remove food soils is dependent on the nature of the soil to be removed and its ability to be dissolved, either by water or chemicals. Soils, such as sugar and some inorganic compounds can be dissolved and washed away with water. Any soil that is not directly soluble in water and is not removed with water pressure will be left behind as a deposit or film.

Soils may be classified as the following: • soluble in water (sugars, some starches, most salts); • soluble in acid (limestone and most mineral deposits); • soluble in alkali (protein, fat emulsions); • soluble in water, alkali, or acid.

It is essential that you have an understanding of the nature of the soil to be removed before selecting a detergent or cleaning 12

BLOCKtalk - Spring 2014

regime. The rule of thumb is that acid cleaners dissolve alkaline soils (minerals) and alkaline cleaners dissolve acid soils and food wastes. The purpose of a detergent is to chemically interact with the film and remove it.

Since soils vary widely in composition, no one detergent is capable of removing all types. These films vary in their solubility properties depending upon such factors as heat effect, age, dryness, time, etc. The following are the types of soils and the detergents most effective in removing them.

Protein Based Soils In the food industry, proteins are by far the most difficult soils to remove. Food proteins range from more simple proteins, which are easy to remove, to more complex proteins, which are very difficult to remove.

Heat-denatured proteins can be extremely difficult. Protein soils from milk, eggs, and meat can be solubilized and removed from a surface by a chlorinated alkaline detergent.

Mineral Deposits Depending on the process, mineral deposits will take various forms and have names such as beerstone, milkstone or waterstone and the composition of these deposits will vary.

Some, such as waterstone or hard water scale, can be very quickly removed with an acid detergent. Others are more complex matrixes of organics and minerals that may require a wash with a strong chelant or alternating both alkali and acid detergent washes.

Fats and Natural Oils Fat from animal sources such as milk, poultry or other meats

quickly adhere to surfaces.

Natural oils also adhere to surfaces and act much like fats.

A hot caustic based detergent is the best for removing fats and natural oils. If at all possible, clean above the melting point of the fat or oil as this will greatly enhance removal. Generally this temperature is above 120°F (49°C).

Lubricating Greases and Oils Lubricating greases and oils will not be solubilized by either acids or alkali. They can be melted by hot water or steam but usually a thin film is left behind. Surfactants are surface active compounds which help emulsify greases and oils.

Detergents built with surfactants will break greases and oils into small globules which are soluble in water or can be suspended in water.

Heat Many processes in the food industry require heat; for example pasteurization, cooking or frying. Soils that are heat set (formed on a heated surface) are usually more difficult to remove than soils that are cold set (formed a on a surface a room temperature or lower). The reason is that heat denatures and chemically decomposes the soil.

A heat set soil does not quickly react with acid or alkaline detergents. More aggressive cleaning is usually required to remove heat set soils.

Surface Irregularities The condition or roughness of the surface will influence the ability to remove food soils effectively. Compared to a smooth surface, unevenness and surface irregularities offer niches for soil deposits.

Stainless steel is the preferred surface for food equipment and

is specified in many industry and regulatory design and construction standards. For highly acidic, high salt, or other highly corrosive products, more corrosion resistant materials are often recommended.

Other "soft" metals (aluminum, brass, copper, or mild steel), or nonmetallic surfaces (plastics or rubber) are also used on food contact surfaces. Surfaces of soft metals and nonmetallic materials are generally less corrosion-resistant and care should be exercised in their cleaning. Aluminum is readily attacked by acids as well as highly alkaline cleaners, which can render the surface noncleanable. Plastics are subject to stress cracking and clouding from prolonged exposure to corrosive food materials or cleaning agents.

The table to the right provides a summary of films and deposits, their probable causes and methods of removal.

Giles Owen Business Development Manager Sealed Air Diversey 2401 Bristol Circle Oakville, ON L6H 6P1 giles.owen@sealedair.com (905) 699-9709 www.diversey.com

www.oimp.ca

Film or Deposit Procedure for

Description

Probable Causes

Removal

Protein

A blue or rainbow colored film having a varnish like appearance

1) Use of a non-chlorinated detergent 2) Inadequate pre-rinse 3) Intermittent cleaning

Use a chlorinated detergent at sufficient strength as to maintain 60 PPM available chlorine throughout the wash.

Fat or Grease (Animal Origin)

A greasy, oily sometimes white film on which water will form into beads

1) Low wash temperature (most common) 2) Inadequate/low concentration of detergent

Wash with a hot alkaline solution.

Oil or Grease (Hydrocarbon)

Black and/or greasy film

1) Oil and dirt from manufacturing 2) Over greasing of equipment

Wash and brush with hot foaming alkaline detergent.

Carbohydrates (Sugars and Starches)

Clear to brown sticky films

1) Inadequate pre-rinse 2) Intermittent cleaning

Wash with a hot alkaline detergent. Check sanitation program.

Mineral Deposits

White, grey or yellowish deposits, sometimes gritty

1) Minerals settling out of water 2) Minerals reacting with substances in beer, milk,or meat and then settling out

Either wash with an acid detergent or wash with a detergent contain a strong chelant.

Alternating acid and alkaline washes may be required.

Surfactant Film

Blue film

1) Poor rinsing of detergent 2) Overuse of detergent

Wash and insure rinse is adequate (all foam is gone). Check concentration.

Gasket (Rubber Film)

Black streaks which at times may be sticky

1) Aged gaskets 2) Overuse of chlorine sanitizer

Wash with an acid detergent and change gaskets.

Iron Deposits

A red, brown or black film

1) High iron in water supply 2) Low pH of incoming water 3) Iron corrosion issues

Wash with an acid detergent and address source of iron.

Silica Films

White or grey glaze on equipment

1) Silica from incoming water (most common) 2) Poor cleaning

Need to clean with special acid. Discuss with Hygiene expert.

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Using information for profit How traceability can boost your business results By: Steve Boloudakis, Ontario Ministry of Agriculture and Food What if, in a little more than a year, you could use your traceability system to: • Increase sales 16% • Lower operating costs 17% • Reduce labour costs 18% • Recover the cost of your investment in just 9 months?

It may sound too good to be true. But it’s exactly what happened to an Ontario meat processor and their partners. So how did they do it?

For those in quality assurance, as well as public authorities, the information captured provides evidence that food processing laws and regulations have been met. Traceability also supports effective incident management, such as tracking and tracing product movements during a recall.

How to get started To implement an effective traceability system, you will require

They implemented a full chain traceability system. This helped the processor to better use the information they collected from their partners. They could gain a better understanding of what was happening across the chain. And, they could use the information they collected as a business management tool that led to reductions in labour and operating costs.

Now, in addition to the immediate financial returns, they have the security in knowing that if a food safety emergency were to arise, they could specifically identify 100% of the product(s) affected in just 5 minutes. In the past, the same recall would have taken 48 hours.

Gaining a market advantage Consumers are becoming interested in knowing where their food comes from, what is unique or special about what they are buying, and assurances they are eating safe, quality food. Now more than ever buying decisions are being driven by dietary restrictions (gluten free), religious (halal), and personal choices (grass-fed). Food processors with effective traceability systems can provide the evidence needed that their products meet consumer preferences.

How food traceability works Traceability simply refers to a record-keeping system that allows food businesses to follow an item or a group of items and their attributes from one point in the supply chain to another. It can be an animal, a food product or an ingredient. No matter what you are tracking, with an effective traceability system you know exactly: • where an animal or food item is, or has been, at any given moment • what has been done to it • who supplied it to you and who bought it from you.

For a food processor, traceability means being able to measure and control key areas of your business, such as: • inventory control • quality of suppliers • internal and external logistics.

Premises Product Identification Identification

Movement

information related to three main categories which we call the three pillars of traceability.

1. Premises Identification: This allows you to know where your inputs are coming from and where your products are – either on your premises or shipped to your customer. A premise is simply a parcel of land defined in one of two ways: • by a legal land description, or • geo-referenced coordinates.

Does your business have a valid premises identification number?

All Ontario meat plant operators are strongly encouraged to obtain one. Benefits include: • improving emergency preparedness and planning • helping companies respond faster and manage risks in the event of a natural disaster or plant/animal disease outbreaks; and • allowing access to government programs such as Growing Forward 2 and the Local Food Fund.

To get a premises identification number: you will need to identify all parcels of land used in your agri-food operations by registering with the Provincial Premises Registry (visit: www.ontarioppr.ca or call 1-855-697-7743).

Your buyer may request a Global Location Number (GLN) for your business, which is issued by GS1 Canada at www.gs1ca.org.

This number is used to identify the products you produce and ship.

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www.oimp.ca

2. Product Identification: It is easier to find and track products that have been assigned an identification number, such as a lot number or code. Some examples are: • livestock identifiers (e.g. animal ear tags) • barcode containing an assigned lot number • production date.

For processed foods, the method of product identification may be determined by your commodity or market requirements.

3. Movement Recording: Once you have the first two pillars in place, you can track the movement of specific products from one location to another. Movement can also be tracked within a facility. This helps businesses track inventories, schedule production runs and fill customer orders. Examples include: • tracking inventory in and out of storage areas • recording use of ingredients on a production line • pinpointing the movement of in-process products.

Traceability in abattoirs Abattoir operators have an important role to play in tracking the movement of animals. The use of Canadian Cattle Identification Agency (CCIA) tags by producers is mandated under the federal Health of Animals Regulations. Using the CCIA tag enables an abattoir to:

• track carcass performance back to the CCIA tag • provide feedback to the producer to improve genetics and feeding for better quality • access lucrative markets such as premium beef programs, which require age and source verification, as well as individual performance records.

Compliance: another major benefit A traceability system will also enable you to meet regulatory requirements through recordkeeping. The Food Safety and Quality Act: Ontario Meat Regulation 31/05 has several requirements related to traceability. These requirements can be met by following the Meat Plant Guidelines (MPG) set forth by the Ontario Ministry of Agriculture and Food (OMAF).

As we have seen with the Ontario meat processor and their partners described in the beginning of this article, the benefits of traceability programs go far beyond just meeting regulatory requirements. In the end, it’s about profiting from using traceability information: opening access to new markets, improving business relationships, increasing sales and decreasing costs. These are just some of the rewards your business can achieve when you invest in traceability.

• quickly verify which cow you are working with and follow it through your production lines

Donnell Insurance is your product recall specialist.

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Our Food Recall Insurance will cover: 1. Transportation, shipping or packaging 2. Warehouse or storage space 3. Proper disposal of your products 4. Hiring of independent contractors 5. Any other reasonable expense incurred by you Contact us today for a free, no-obligation quote

Our commitment to our client is absolute.

From the front desk to the corner office, we strive to deliver service that is over and above your expectations.

Donnell Insurance Brokers Ltd. | Toll Free: (877) 338-2252 | Peter Donnell Ext. 225 | www.donnellins.com www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2014

15

- Business Member Spotlight -

Salumeria Il Tagliere Handcrafted in Ontario... in the Italian Tradition By: Heather Nahatchewitz, Marketing and Communications Director Frank Rizzardo, Tania Rizzardo and Anna Gallo accepting their Platinum award for Artisan Salame Felino

You have to hand it to the Italians. Who else could translate ‘salami on a cutting board’ into such a beautiful sounding name as Salumeria Il Tagliere?

You have to say it correctly though for full effect, as we quickly learned butchering it (pun intended), several times in fact, at the Ontario Finest Meat Competition™ awards gala. You’d think they were veterans of the competition as Salumeria took home two Platinum awards for their Artisan Capocollo and Salame Felino and a Gold for their Spalla di San Secondo. It was surprising that, for this level of competition, it was their first time entering and, thankfully, they forgave our mea culpa.

‘boccia li’ (roughly translated to ‘that kid there’) will take my place. Unbeknownst to Frank, Cesare had been watching him and felt that he had natural ability in what is a greatly undervalued skill in Canada. Frank agreed on one condition – that he learn slowly, properly and from the start. Family and friends were told there would be no salami that next season and the normal 20 pigs was reduced to 2, to allow Frank to learn without the pressure of delivering.

The journey of Salumeria began about 12 years ago when Frank Rizzardo drove to his then girlfriend’s home to pick her up for a date. As Tania wasn’t ready, Frank headed downstairs to the basement where he was handed an apron to help the other 15 or so people in various stages of salami making.

Although not impressed with her boyfriend’s decision to stay rather than take her to the movies, Tania had no way of knowing this would, in future, become their livelihood.

Fast forward to a few years later, Frank and Tania Rizzardo, together with friend Anna Gallo, wanted to expand and produce products they could sell in stores.

The shared desire to bring ‘products rich in history as well as flavour’ to the table was considerable. Plans were soon underway to build a plant to meet regulations, and finally, during a snow storm Christmas Eve 2008, Salumeria Il Tagliere was given notice they had passed all pre-inspections and received their license. It was official. They could, in fact, go into production Christmas Day should they choose to (I understand they celebrated instead and took a much-deserved break).

It was tradition that every weekend over the winter the group met to prepare salami for family and friends. At the end of the ‘season’, as long-time family friend, butcher, and salami expert Cesare Bertoia was saying good-bye, he was asked about the following year. Instead of agreeing to be there as he always he had, Cesare pointed at Frank and sealed his fortune by saying

A far cry from the basement where the initial inspiration began, Salumeria is already outgrowing their plant and have

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“It’s nice to be connected with others [through OIMP] that have gone through the same growing pains as us, and it’s inspiring to see where they are now. Plus the recognition of our products at the Awards Gala was great.” www.oimp.ca

- Business Member Spotlight plans for expansion in the spring of 2014, tripling their capacity for drying. “We can’t produce enough product for the demand,” says Tania, “so for now we focus on servicing our current customers. After the expansion and we’re running at full capacity we can look at growing our market.”

Frank and Anna run the production, along with a couple part time staff. Tania is the Director of Sales and runs demos at customer’s retail locations – a task she thoroughly enjoys.

“It just makes sense that we add value to our product this way for our retail customers. Who can sell a product more passionately then the person who makes it?” says Tania. “But people are funny,” she laughs. “They sneak a sample and keep walking. Nine times out of 10 once they’ve tasted it, they whip around, eyes wide and ask ‘What IS this?’. "

When I asked Anna what she’s learned from the past few years in the business, “I pay more attention to labels now,” she responded. “Our products have no preservatives, no fillers, no artificial colour or flavour enhancers, and only 3-4 ingredients compared to some you see on the shelf with up to 20. That’s why our products so popular.”

Frank agreed saying, “And we don’t take shortcuts to save time or to make more money.

It would be cheating the customer and that costs more in the long run. It’s frustrating not being able to meet the demand but it’s more important that we deliver the best quality.”

Further, there are currently no plans for selling direct to consumers. “It would be like stealing business from our customers,” says Frank.

And with customers like Highland Farms, Pusateri’s, and Longo’s, Salumeria is not left wanting for business.

Family and cover photo Credit: Frank Mazzuca

As anyone in industry knows, it’s an understatement to say it’s not easy running a plant. There’s always something, a setback, a new regulation. “We put our heart and soul into this,” says Tania, “and knowing people are enjoying it makes the long hours worthwhile.”

Tania is always telling her kids (five boys, the eldest 15), “chin up, charge the mountain”, and Frank lives by the philosophy of, “always give 100%”. With these values instilled, the second generation will be hopefully (but no pressure!), set to take over the family business, making products as the tagline says Handcrafted in Ontario...in the Italian Tradition.

Artisan Capocollo

Spalla Di San Secondo www.ontariomeatandpoultry.ca

16880 Centreville Creek Road Caledon ON L7C 3B5 (905) 584-7458 www.il-tagliere-salumeria.com

Artisan Salame Felino BLOCKtalk - Spring 2014

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- Associate Member Spotlight -

wiberg corporation A world of good taste By: Heather Nahatchewitz, Marketing and Communications Director

The smell is indescribable (in a good way) when you walk through the front door at WIBERG Corporation, Oakville. It was difficult to pinpoint exactly which spice or blend it was and according to VP Susanne Jones, it changes every day depending on what they are grinding. (Fun Fact: when people start sneezing you know they’re grinding pepper!)

As Vice President, Susanne handles the day-to-day operations of WIBERG. From overseeing the Purchasing department (which buys from all over the world) to managing the software system to ensuring WIBERG is up to date in regulations; every day brings something new.

In 1987, Richard Welzel, with years of experience in the meat and food industries, founded WIBERG Corporation in Mississauga. Ten years later, WIBERG moved their head office and manufacturing plant to a new 94,000 sq. ft. facility in Oakville to better service their customer's needs and expand their in-house cryogenic and roller mill grinding and blending capabilities with high speed pharmaceutical blenders.

Continuing their growth, WIBERG opened offices in Vancouver in 1997 and Los Angeles in 2001.

“We may not all be blood-related but this is a family business in every sense of the term,” says Susanne, who started in the plant at age 18 while in University. Proof positive the staff appreciates the family atmosphere, is the low turnover rate at WIBERG. With more than 50 permanent employees in Oakville (10 in Vancouver and 14 in Los Angeles), 60% have been there more than five years, many since the very beginning.

“There is no upstairs/downstairs culture,” says Susanne. Part of this camaraderie includes things like a surprise potluck bridal shower and the tradition that every woman in the plant gets a flower on Valentine’s Day (this year it was a daffodil). There are cakes for big birthdays and someone is always bringing in treats. “We share our lives,” adds Susanne.

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“We support OIMP because they are our majority customer-base. We need these businesses to thrive as everyone loses when one disappears.” www.oimp.ca

“If we are trying a new spice blend in our test kitchen or a sausage in our in-house kitchen smokehouse, everyone gets a chance to try

“What once was over the top hot now is just hot. Chinese flavours were new in the 70’s and Vietnamese in the 80’s, but now they’re familiar

- Associate Member Spotlight to us. We need to be on top of emerging trends (Mexican/Latin and African), and the influence of new immigrants.”

Further catering to varying demands, Wiberg offers Kosher, Halal, and organic options and their blends can be found around the world.

They are certified SQF and ISO, and HACCP recognized. The bulk of their customers; however, are found here in Canada with the majority in Ontario, suggesting many of OIMP’s members are already familiar with WIBERG's products and services. A member since 1992, WIBERG has also been a great supporter of OIMP as an association, sponsoring events like the Meat Industry Expo and product competition, and through advertising in BLOCKtalk.

and have their feedback heard,” adds Susanne.

“You never know who may provide a solution or that spark of inspiration.”

So what does WIBERG do exactly? “We provide everything you need to make the end meat or poultry product, minus the protein.

The expertise, the spice blends, the casings. We also have a new and used equipment division which extends our capabilities in terms of servicing our customers.”

The future looks bright for WIBERG. They are growing steadily by ensuring they stay on trend. “Palates are changing,” says Susanne.

As I was about the leave I had to ask, is the name pronounced ‘why-berg’ or ‘weeberg’? (There seems to be disagreement at the OIMP office yet I heard Susanne use both pronunciations.) Both versions are correct is the short answer. The first being the Canadianized version, but if you have German heritage you would pronounce it as the latter. And now you know.

931 Equestrian Crt Oakville, ON L6L 6L7 (905) 825-9900 www.wiberg.ca

From left: Dr. Istvan Jankovits, Carmen Savapascu, Elaine Ramsaroop, Brian Welzel, Roop Gill, Seungryeol Lee, Monica Carvajal, Shizu Sasagawa

www.ontariomeatandpoultry.ca

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- Affiliate Member Spotlight -

BRAND New Name: Beef Farmers of Ontario Nearly fifty two years ago, with the need for a unified voice for Ontario beef farmers, the Ontario Beef Improvement Association was formed in 1962 and was modeled after the successful Ontario Soil and Crop Improvement Association. The Association at that time had an annual budget of $20,000 and the primary function for the Association was focused on communications and establishing itself as an independent group.

12 directors representing various sectors of production, an advisory council was formed to better represent member producers and their counties, and a clear mandate for the Association to represent its producers first and foremost was established.

At this same time, a recommendation was put forward to change the name from Ontario Cattlemen’s Association to Beef Farmers of Ontario. It was viewed by many that this

would face the largest crisis to have hit the beef industry in Canada, BSE. Both situations forced the Association to become much less insular. The high profile and unfortunate events damaged perceptions of beef and export sales and over that period changing demographics and attitudes towards red meats affected consumption. These circumstances compelled OCA to become more transparent and more communicative with its members, government, media, and with consumers.

In 2006, OCA embarked on a five year strategic plan to evaluate where the industry was headed and OCA’s role moving forward. While OCA’s mission clearly expressed its mandate to provide leadership in responding to producer needs, it also recognized that ultimately the Association and its producer members were in the business of selling beef, and supporting programs to that end. During this strategic review one of the goals was to determine if the Association had the right corporate identity to meet these needs. As a result, the name change concept was once again brought forward and defeated by the voting delegates at the 2007 Annual General Meeting of the Association.

Later in 1976, with a growing need to become a stronger lobby organization with government and to align with the Canadian Cattlemen's Association, the Association changed its name to the Ontario Cattlemen's Association (OCA).

Up until 2002 the organization had witnessed significant changes yet the basic structure of the organization remained the same. In 2002, OCA undertook a comprehensive review to assess how it conducted its business, and a major re-structuring was implemented.

The Association’s board was streamlined to 20

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change would reflect the reality that they were ultimately producers of beef, and that farmers were seen (appropriately) as gender neutral and more recognizable from a consumer standpoint. While embraced by many members, the recommendation did not pass the majority will. This was not deemed to be a priority in 2002, with many other changes addressed at that time.

On the way to recovery after the Walkerton Water Tragedy in 2000, the Association

Five years later, in 2012, the Association went through a brand review process to evaluate the effectiveness of OCA's current corporate identity and to recognize opportunities that could improve its leadership capabilities and visibility with all stakeholders. From previous research in 2006, it was identified that from a consumer standpoint, there wasn't ready recognition that Ontario Cattlemen’s Association, as a name, represents those who have a direct hand in delivering beef products to the consumers' tables and consumers were much more receptive to “beef farmers” over “cattlemen’s association”. Over the last decade it's also important to note that many other commodities - Egg Farmers of Ontario, Ontario Pork, Dairy Farmers of Ontario, Chicken Farmers of Ontario, Alberta Beef Producers and Manitoba Beef Producers also made revisions to their organizational names.

As a result, a name change consideration was once again identified as one of three recommendations from the brand review www.oimp.ca

process. Not a new concept to the Association, it was presented as a constitutional amendment at the 2013 Annual General Meeting to change the organizational name from the Ontario Cattlemen's Association to the Beef Farmers of Ontario (BFO). After some discussion, and the third time presented to delegates, a decade in the making - the amendment was passed with majority vote, launching the Association into one of its most significant changes since 1976.

With a new logo finalized last June, the exciting process of re-invention began to include updates to corporate identity materials, resources, promotional items, social media presence and a new website viewable at www. ontariobeef.com.

Make it Ontario Beef BFO is committed to supporting the promotion of Ontario beef. In addition to its strong support of the Ontario Corn-Fed Beef program, BFO marketing dollars are directed in a number of ways to increase the awareness of Ontario beef with consumers.

BFO has improved its social media presence and can now connect with consumers on Pinterest and through its dedicated consumer Twitter

handle @makeitONbeef. BFO also continues to publish its seasonal Make it Ontario Beef e-newsletter to over 1,500 subscribers. Last year the newsletters highlighted four steps to the perfect burger, a step-by-step on grilling, simple dinner ideas, and holiday entertaining with Ontario beef. If you would like to receive the newsletter in your inbox, sign up by visiting www.makeitontariobeef.ca For the past two years, the BFO Board of Directors has enlisted in a partnership with the Ontario Independent Meat Processors (OIMP) to work more closely in promoting local Ontario beef products. The partnership has enabled BFO to share recipes and resources and has included promotion in monthly newsletters, social media campaigns, OIMP’s Ultimate Burger Competition and attendance at the One of a Kind Show in Toronto with cooking demonstrations dedicated to Ontario beef. By combining funds, resources and manpower in this logical partnership BFO believes it’s an effective way to extend its efforts and reach in the areas of consumer awareness, retailer engagement, and foodservice opportunities in the further promotion of Ontario beef.

resources. Canada Beef updated their popular "cuts of beef " chart (also available in a pocket guide) and developed a new comprehensive resource "The Roundup". All consumer resources can be accessed from the BFO office.

In the year ahead, BFO looks forward tosharing more exciting details on a new potential partnership with Mushrooms Canada to further promote the versatility and blendability of Ontario beef and mushrooms with young families. Stay tuned!

130 Malcolm Road Guelph ON N1K 1B1 (519) 824-0334 www.ontariobeef.com www.makeitontariobeef.ca

On a national level, BFO also works closely with Canada Beef to renew and develop consumer

Slow Cooker Ginger Beef

Melt-in-your mouth beef gets an Asian flare from ginger, soy sauce and rich beef stock. This main requires just 10 minutes of active time so you can let the slow cooker do the heavy lifting.

Serves 6 | Prep Time: 10 minutes | Cook Time: 10 hours | Total Time: 10 hours 10 minutes 1 ½ lb (750 g) Ontario flank steak, cut into 2-inch pieces* 3 carrots, cut into ½-inch (1 cm) slices 3 scallions, white and light green sliced 1 small onion, sliced 1 1/2 tbsp (22 mL) minced garlic 2 tbsp minced ginger 1 ¾ cups (425 mL) low sodium beef stock 2 tbsp (30 mL) low sodium soy sauce 2 tbsp (30 mL) cornstarch mixed with 2 tbsp water 1 red pepper, chopped

www.ontariomeatandpoultry.ca

1 1/2 cups (375 mL) jasmine rice 1 tsp (5 mL) butter ¼ tsp (1 mL) kosher salt 1 ½ cups (375 mL) frozen snap peas In a 5-quart slow cooker add beef, carrots, scallions, onion, garlic, ginger, beef stock and soy sauce; stir to combine. Cover and cook on low heat for 9 hours.

Turn slow cooker setting to high heat. Carefully uncover and stir in cornstarch mixture and peppers. Cover and cook for 20 minutes more.

Meanwhile, bring 2 1/2 cups (625 mL) of water to a boil. Stir in rice, butter and salt. Cover and cook over low heat for 15-18 minutes until water is absorbed. Turn off heat, let stand for 10 minutes and fluff with a fork.

Add snap peas to slow cooker for 1 minute. To serve, divide rice between bowls and top with a ladle of gingered beef and vegetable stew. *Ask your local butcher to cut the flank steak into pieces for you to save on prep time.

BLOCKtalk - Spring 2014 21

What’s the key to business success?

Value Your Customers!

By: Sherri Griffin, Chief Conversationalist Here’s a few useful customer service statistics that can help your business become even more successful then it currently is.

According to an American Express 2011 survey ‘3 in 5 customers would try a new brand or company for the promise of a better service experience’.

There’s an age-old adage: ‘Customers remember service much longer than they remember price’. If that’s true, then this next piece of information is a slam-dunk way to create a point of difference that makes customers feel great instantly. Use their name. Studies show that our names are the most important sound to ourselves; our brain actually lights up when we hear our name. In 2013, the good folks at Contact Point Client Research found employees only asked for

The same study reveals ‘7 in 10 customers spend more with companies they believe provide excellent customer service’.

Brad Tuttle wrote in Time magazine that ‘80% of companies say they deliver “superior” customer service, however, only 8% of their customers felt they received “superior” customer service’.

The questions those companies should be asking themselves is “Do we think we’re delivering amazing service but our customer thinks its average?” and “What does superior customer service look like to our customers?”

customer’s names 21% of the time. This one little idea could create better customer service instantly in your business.

It’s hard to write about customer service without bringing Zappos’ CEO Tony Hirsch into the conversation. In his book Delivering Happiness he says “Customer service shouldn’t be just a department, it should be the entire company.” There’s a reason they’ve succeeded where others haven’t.

Finally, I’ve got a quick hit upside the head with a two by four for you.

(Don’t say I didn’t warn you!) Howard Schultz, of Starbucks fame, tells in his book Onward about the company credo that saved them from tanking. “You can’t expect your employees to exceed the expectations of your customers if you don’t exceed the employee’s expectations of management.”

Companies That Read Together Succeed Together!

I hope these gems help you get to the next level of your success!

Ask us how Growing Forward 2 (GF2) can help pay for your leadership development and sales training needs.

Increase productivity and sales Measure outcomes and ROI Quick – Custom – Economical – Fun

sherri@thebizbookclub.com 22

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Sherri Griffin Chief Conversationalist The Business Book Club Training Company sherri@thebizbookclub.com www.thebizbookclub.com

www.oimp.ca

W hat’s new in labelling?

Changes to Meat Regulation simplify provincial requirements By: Ontario Ministry of Agriculture and Food and Ontario Ministry of Rural Affairs Meat product labels provide important information to consumers. Part of this information is required by provincial regulations and the other part is required by federal regulations. As a provincially licensed meat plant operator, you are responsible for ensuring labels meet both provincial and federal requirements.

What are the provincial requirements?

As part of recent changes, sections of the Meat Regulation (O. Reg. 31/05 under the Food Safety and Quality Act, 2001) have been streamlined. The sections on labelling outline provincial requirements only and federal labelling requirements are no longer listed.

Removing federal requirements helped to clarify and simplify the provincial requirements and eliminate duplication.

Ontario Ministry of Agriculture and Food inspectors assess compliance with those labelling requirements in the Meat Regulation.

www.ontariomeatandpoultry.ca

The provincial Meat Regulation requires that labels have: • the meat inspection legend (section 113) • a production date or code, unless meat product is a carcass or half carcass (section 116(2)) • all required information in easily legible characters that are not less than 1.6mm in height (unless the main display area is 10 cm2 or less, in which case characters may be not less than 0.8 mm in height) (section 124) • the storage instructions (“Keep Refrigerated/Garder au Froid” or “Keep Frozen/Garder Congelé”) if the meat product is not shelf-stable or does not meet any conditions specified in the legislation (Section121) • appropriate use statements (“ready to cook”, “uncooked”, “ready to cook/prêt à cuire” or “uncooked/non cuit” or an

equivalent term) and cooking instructions when the product is not ready-to-eat but appears to be ready-to-eat (section 119 (3)) • the words "May contain kidneys" or "May contain kidneys/Peut contenir des reins", if the meat product is young chickens or young ducks (section 118 (7)(b)) • the words “clean, green” or “clean, green/ lavé, vert” if the meat product is a part of an alimentary tract that has not been scalded or bleached but cleaned in another manner (section 119(4)) • the common name, where there is a standard set out in Table 1 — Meat Product Standards of O. Reg. 31/05, and the product conforms to the standards set out by the table (section 119, 138) • a word or phrase from the Table in section 119 — Labelling Restrictions Based on Processing of Meat Products, where Cont'd on page 24

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Cont'd from page 23 the meat product has met the related requirements of this table (section 119) Although a federal requirement, please note that bilingual statements are included in the Meat Regulation for your convenience.

For more information about provincial labelling requirements, please refer to Ontario Regulation 31/05 on e-laws: www.e-laws.gov.on.ca, or talk to provincial meat inspection program staff.

What are the federal requirements?

Though requirements under federal law are no longer included in the provincial Meat Regulation, your product labels continue to be subject to these requirements, including for example nutritional information, bilingual information, allergen labelling, etc. They are listed in various federal acts and regulations, including: • Food and Drugs Act and Regulations • Consumer Packaging and Labelling Act and Regulations • Livestock and Poultry Carcass Grading Regulations • Weights and Measures Act and Regulations For information or questions regarding federal labelling requirements, please contact the Canadian Food Inspection Agency: 1-800-667-2657 labelwindow@inspection.gc.ca

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Call for Expression of Interest for Board Positions A strong Board of Directors helps to ensure the Board is representing the membership and delivering the consistent, high quality programs and services that OIMP members have come to expect.

The association’s governance model is volunteer-driven, and the Board welcomes and encourages applicants from a broad range of backgrounds and experiences, with a passion for our industry, to serve on the 2014-2016 Board of Directors commencing March 28, 2014. Interested candidates are asked to submit their Expression of Interest no later than March 14, 2014, 4:30pm.

This is truly a chance to make a contribution to your industry association, to be challenged, and to develop and share your professional knowledge and expertise.

For further details contact Laurie Nicol, OIMP Executive Director at (519) 7634558 Ext. 224.

www.oimp.ca

Workshops take place in the OIMP office boardroom from 1:00-4:00pm on the dates indicated (dates and topics subject to change). You can also participate via live webinar. Those that attend the workshops have access to the recorded webinar for viewing at a later date. The cost is $75 for members and $150 for non-members, but be sure to use your Free Workshop voucher!

March 26 - Preventative Maintenance This hands-on workshop will highlight the critical procedures to allow for proper and safe operation of meat processing equipment. You will learn how maintenance, or lack thereof, can impact machinery performance and food safety.

April 30 - Adding Value to Your Meat Case: Merchandising Workshop The retail meat case provides the centerpiece of consumers' meals, and serves as a core factor in a typical shopper's decisions about what to prepare for family dinners. This workshop will explore adding value to otherwise “misunderstood” meat products as well as explore the opportunities available to enhance the retail meat case using various merchandising techniques and materials.

May 28 - Marketing Your Brand: Developing your Brand Strategy You have developed a great line of products and you’re ready to introduce it to the market, but where do you start? This workshop will lead participants through developing branding and marketing strategies that will help you sell your products.

June 25 - Traceability: An Opportunity for Profitability Traceability is an essential component of an operation’s food safety system as well as a regulatory requirement. Traceability helps businesses track products when things go wrong; however, a good traceability system offers a chance to take a deeper look at one’s business and find potential opportunities. This workshop will educate participants on what these opportunities are and how to take advantage of them. www.ontariomeatandpoultry.ca

July 16 - HR Fundamentals: Building Your Workforce Have you ever struggled with how to write a good job ad or how to interview a potential candidate? Do you know what your responsibilities are when hiring, training or terminating an employee? This workshop will teach the participants the fundamental Human Resource elements in building and retaining a reliable workforce.

September 24 - Ingredients: Flavourful and Functional Ingredients such as spices, flavourings and breading can add that something special to your products to make them unique and appeal to your customers. This workshop will highlight not only the many spices and flavourings available for operators but also processing aides and ingredients including antimicrobials and anti-oxidants that will not only enhance the flavour of your products but help your product’s shelf life and safety.

October 22 - Packaging Technology to Enhance Shelf Life, Food Safety & Marketability of Your Products At this workshop, learn what advances have been made in packaging technologies, with a focus on those that extend shelf life, enhance product appearance and marketability.

November 12 - Allergen Control and Recall This workshop will outline the elements for an Allergen Control program to manage the use of ingredients identified as allergens in an establishment, prevent undeclared allergen ingredients in finished food products, and identify the presence of allergens through proper labelling. Participants will also learn the essential elements of a Recall Program as well as How to Perform a Mock Recall.

To register call (800) 263-3797 or email info@oimp.ca BLOCKtalk - Spring 2014

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Independent Meat Processors Overcome Financial Challenges to Growth through GF2 Independent meat processors across Ontario have experienced accelerated growth thanks to support from Ontario Growing Forward 2 (GF2) Funding for Processors. This grant program offers significant opportunities to offset the costs of equipment purchases, third-party consulting, leasehold improvements, lean implementation, software enhancements, and adoption or adaption of processing equipment.

Ontario-based companies with either primary or secondary processing capabilities are eligible for funding of up to $350K maximum contribution per incorporated business. Projects can take place over a maximum of 2 years and must be completed by March 31, 2018.

Case Study #1: Pork Processor Receives $100K in Funding for Business Process Analysis (BPA) Challenge: An Ontario pork processor was undertaking a labourfocused process improvement initiative in their cut and pack area, with the aim of reducing overtime and identifying headcount requirements throughout this area for each shift.

Funding for the Assessment: This firm was recommended to access funding through Growing Forward 2’s Capacity Building Stream in order to cover the data capture and time analysis costs at 50% for a total of $100,000 in grant funding.

Funding for the Project Implementation Plan: Overall, this business received just over $40K in grant contributions to fund their project implementation related costs through GF2 Ontario’s Project Implementation stream, including third party consulting and capital costs.

Result: The successful project resulted in a time study and the identification of non-value-added tasks and productivity barriers providing strong documentation for the ownership to pursue the implementation of these recommendations. At the same time, Growing Forward 2’s goal of encouraging strong planning in Ontario’s food and agriculture operations was also achieved.

The Bottom Line: The processor was able to receive funding for a wide variety of costs related to their process analysis, including consulting costs, hardware and software, seeking support for 35% of the costs.

Using internal documentation and interviews with key staff, as well as the software vendor, key performance indicators for the project were developed. Some key outcomes included improved tare giveaway, reduced cut waste, and the implementation of a new operations management system with labour tracking capabilities and live views for supervisory staff.

The project is expected to result in well over $1M in annualized savings from redirected labour costs and increased yield. The application was successful and the total costs of the project were supported by Ontario Ministry of Agriculture and Food (OMAF) at approximately 43% across the two streams of the GF2 Program.

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Case Study #2: ERP Implementation Saves GTAbased Processor $775K Annually Challenge: An independent meat processor based in the Greater Toronto Area (GTA) turned to Growing Forward 2 to help with a systems implementation project. This processor of proteins (beef, chicken, pork) had recently installed a new ERP system and required additional specialized hardware and software in order to fully integrate the system with their state-of-the-art processing equipment.

Funding for the Assessment/Audit: Growing Forward 2’s Capacity Building stream helped fund 50% of a third party audit and assessment that was undertaken in order to determine what additional systems were needed to complete the integration and maximize project impacts. Funding provided for third party assessments totaled $9,000 and positioned them to benefit from significantly more grant funding through the Project Implementation stream.

Funding for the Project Implementation: Not only is grant money available to fund the initial assessment, but the processor and vendor were also subsidized for the initial implementation of the ERP system as well as the upgrades to fully integrate via the GF2 Project Implementation Stream. These costs included consulting fees, hardware and software costs. The processor is positioned to receive 35% funding on the full implementation of the ERP and integrated system, totaling over $183,000 grant support.

Result: The meat processor will be able to automate and increase integration of a number of business processes through updating and enhancing their current system, including a document management system (DMS), a manufacturing resource planning (MRP) system, and automated sales order processing system. These new systems will provide industry best practice Business Intelligence (BI) reporting, a fully capable HACCP/QA model, improved inventory management processes, better vendor performance measurements, data archiving, and streamlined R&D functionality with document steering.

The Bottom Line: This project will yield a total savings of $775,000 annually due to increased labour efficiency, inventory management and operational improvements. The project also supports the development of three new highly skilled positions including a Business Analyst, Inventory Coordinator and Planning Coordinator.

Alex Barlow Business Development Executive 151 Savage Drive, Unit 5B Cambridge ON N1T 1S6 (519) 731-2345 alex@mentorworks.ca www.mentorworks.ca www.oimp.ca

Government of Canada Launches Programs to Support Ontario’s Growth and Prosperity As 2013 drew to a close, Ontario processors received some promising news as FedDev Ontario announced several programs aimed at developing a stronger, more vibrant Ontario economy. These programs include the Southern Ontario Prosperity Initiatives (SOPIs), the Advanced Manufacturing Fund (AMF) and the Eastern Ontario Development Program (EODP).

Eligible activities under the fund include:

Southern Ontario Prosperity Initiatives

• technology adoption

• prototyping • demonstration projects • product testing • advanced research

The Southern Ontario Prosperity Initiatives (SOPIs), which will begin April 1, 2014, include four separate initiatives. Collectively, they will provide $530 million to the region over the next 5 years.

The initial intake period for the AMF officially opened on December 9 and will close on October 1, 2014, with a second intake period beginning in 2015.

The four SOPIs will focus on:

Eastern Ontario Development Program

• Business Innovation, for young ventures • Business Growth and Productivity, for established businesses • Commercialization Partnerships • Regional Diversification

The EODP addresses economic challenges in eastern Ontario and taking advantage of innovative opportunities in the region. It will encourage new partnerships and project development for the expansion of community economic assets, business growth and business infrastructure/services to help create jobs, growth and longterm prosperity.

The EODP supports projects that creates jobs, attracts private sector investments and encourages innovation, collaboration and cluster development.

Eligible recipients may include: • Not-for-profit organizations • Commercial enterprises • Aboriginal organizations • Post-secondary institutions For more information on all of these programs, including guidelines, eligibility and application processes visit: www.feddevontario.gc.ca.

Advanced Manufacturing Fund The AMF is a $200-million, five-year plan that will provide repayable contributions to support manufacturers with both large-scale advanced activities and the development and use of cutting-edge technologies. Repayable funding is available for manufacturers that are either undertaking manufacturing activities or conducting research and development, while non-repayable funding is available for post-secondary institutions and not-for-profit organizations that are collaborating with Ontario manufacturers. Under both streams, applicants must provide evidence of at least 50 per cent support to the total project costs from industry and/or other sources.

www.ontariomeatandpoultry.ca

850 Fountain Street South Cambridge, ON, N3H 0A8 Tel: (519) 650-3741 x223 info@aofp.ca www.aofp.ca

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- Marketing Matters an OIMP membership. They could be your suppliers, your customers, partners or peers.

Step Two: Have a brief conversation either in person or over the phone letting the potential member know the value you receive from your membership, and why you joined.

By Heather Nahatchewitz, Marketing and Communications Director

The Power of One An association is defined as ‘a group of people organized for a joint purpose’. For OIMP that purpose has and continues to be a single and unified voice for meat and poultry processors in Ontario, providing industry leadership on matters that directly affect our members.

If every member brought Just One new member to the organization, our unified voice would grow exponentially. This allows the association greater leverage in everything we do from advocacy, to research, to promotion, which in turn provides even greater value to our members.

We invite you to help us recruit new members and over the next few months will be providing members with the engagement tools in a Just One kit to be used following these steps: Step One: Think about who you know that would get value from

Step Three: Provide the potential member with the applicable card and/or ask they call the OIMP office for more information.

Step Four: Provide the OIMP office with a contact name and business name so that we may follow-up with a visit or a phone call.

What you will receive in your Just One Kit and who you would distribute to:

Business Member Recruitment Cards (black)

WHO ARE WE? A not-for profit, board-led association representing nearly 300 members across Ontario including abattoirs, processing plants, butcher shops, fine food stores, suppliers and partners.

WHO ARE WE? A not-for-profit, board-led association representing nearly 300 members across Ontario including abattoirs, processing plants, butcher shops, fine food stores, suppliers and partners.

WHAT WE DO AND WHY? As a single and unified voice for meat and poultry processors since 1980, the OIMP provides industry leadership on matters that directly affect our members. Our objective is to protect, grow, and strengthen our industry t o t h e benefit of all members and to best serve Ontario consumers.

MEET THE OIMP STAFF youtube.com/OntMeatPoultry

Business members are any establishment involved in the processing or sale of meat and poultry products.

“Belonging to a strong organization like OIMP gives us strength in numbers. At the end of the day, we are all in the same boat and it’s nice to have someone just a phone call away.”

Retail Associate Member Recruitment Cards (red)

Ontario Independent Meat Processors oimp.ca info@oimp.ca 1-800-263-3797

Retail Associate members are permanent retail establishments with regular business hours engaged only in the sale of meat and poultry products direct to consumer.

M. Heleniak, Norwich Packers Ltd., Norwich

WHAT WE DO AND WHY? As a single and unified voice for meat and poultry processors since 1980, the O I MP p ro v ides indu st ry lea dership o n matters that directly affect our members.

Our objective is to protect, grow, and strengthen our industry to the benefit of all members and to best serve Ontario consumers.

MEET THE OIMP STAFF youtube.com/OntMeatPoultry

“Supporting the OIMP is important because we need an organization to provide a common sense point-of-view to the elements that shape our industry.”

K. Lucas, President, CP Industries

Ontario Independent Meat Processors oimp.ca info@oimp.ca 1-800-263-3797

WHO ARE WE? A not-for profit, board-led association representing nearly 300 members across Ontario including abattoirs, processing plants, butcher shops, fine food stores, suppliers and partners.

WHAT WE DO AND WHY? As a single and unified voice for meat and poultry processors since 1980, the OI MP p ro v ides indu st ry lea dership o n matters that directly affect our members.

Our objective is to protect, grow, and strengthen our industry to the benefit of all members and to best serve Ontario consumers.

Do you operate a butcher shop, deli, or fine food store? Are you interested in joining an association dedicated to helping it’s members grow and prosper?

Ontario Independent Meat Processors (OIMP) association, known to consumers as Ontario Meat & Poultry, invites you to become a Retail Associate member and take advantage of all we have to offer.

Ontario Independent Meat Processors oimp.ca info@oimp.ca 1-800-263-3797

THERE’S POWER IN NUMBERS...

TOGETHER WE’RE STRONGER.

Associate Member Recruitment Cards (gold) Associate members are companies or individuals who provide goods or services to the meat and poultry industry including ingredients, equipment, packaging materials, consulting, and more.

Wondering what we do here at the OIMP office? Watch our Meet the OIMP Staff video hosted on our YouTube Channel – OntMeatPoultry!

Heather Nahatchewitz is the Marketing and Communications Director at OIMP. For more information contact Heather at (519) 763-4558 Ext. 225 or heather@oimp.ca 28

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www.oimp.ca

Succession Planning for your Facility The Craig Richardson Institute of Food Processing Technology (IFPT) has designed a poster to assist with succession planning in your facility.

It was developed to introduce your current staff to an opportunity for their children to earn a post-secondary diploma in the food and beverage processing industry thus securing the next generation of skilled worker for the sector.

The poster is available in six languages and would be great to hang in the lunchroom or other common areas at your facility. To order your poster and for more information on other programs and training available at the IFPT, please visit www.ifpt.ca or contact Mihaela Simion at msimion@conestogac.on.ca or 519-748-5220 x2496.

Hands on training for sanitation supervisors - without shutting down your line!

The Craig Richardson Institute of Food Processing Technology (IFPT) is offering a three day hands on course designed for sanitation supervisors in the food and beverage processing industry. The course offers the opportunity to perform tests of cleaning agents and practice cleaning and sanitation tasks in our state of the art pilot plant facility.

The Effective Cleaning and Sanitation - Theory and Applications course will take place March 18-20, 2014, and includes one day of theory with two days of practical training in the pilot plant. The course will give attendees in-depth knowledge of the chemistry of soil removal in the food processing industry. Specific methods of treatment and elimination, main causes of environmental cleanliness failure, specific agents and the science base of choosing the most effective ways to perform and evaluate cleanliness will be presented. For more information visit www.ifpt.ca.

850 Fountain Street South, Cambridge, ON N3H 0A8 Tel: (519) 748-5220 ext. 2499 | Fax: (519)748-3532 ifpt@conestogac.on.ca | www.ifpt.ca

Food Handler Training Ontario Meat Regulation 31/05 requires all employees of the plant to be trained and competent to perform their assigned duties and that there shall be at least one supervisor in attendance at the plant who has received formal training in hygienic food handling.

The Ontario Independent Meat Processors (OIMP) Food Handler Training Program has the critical information to address your food safety training needs. Upon successful completion of the exam you will receive a Certificate issued through University of Guelph, Ridgetown Campus that meets the regulatory requirements.

FHT Manual or Study Guide available through OIMP The Manual (available in English only) and Study Guide (available in 9 languages) allows you to learn the basics of food safety, at your own pace.

Activities in each unit challenge you to apply the knowledge covered in the unit to real-life case study situations. Self-tests associated with each chapter help you to prepare for the exam. Answers to activities and self-tests are provided at the end of the Manual or Study Guide. When you feel you are prepared and ready to write the exam, register to write the exam at a location nearest to you.

To order a FHT Manual or Study Guide, contact OIMP: Online: www.oimp.ca/safety/handler-training.aspx Email: info@oimp.ca Tel: (800) 263-3797

Food Handler Examination Schedule* Exam Location Guelph Scarborough Hamilton

Date of Exam April 30, 2014 May 28, 2014 June 26, 2014

Exam Start Time 10:00 am 10:00 am 10:00 am

To register to write an exam, contact the University of Guelph Ridgetown Campus: Online: www.ridgetownc.com/bdt/ce_foodhandler.cfm Email: rcfhtc@uoguelph.ca Tel: (519) 674-1529 or (855) 648-1555 *Individuals in remote areas can make alternate arrangements by contacting the University of Guelph Ridgetown Campus. www.ontariomeatandpoultry.ca

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Advertiser Index AKR Consulting www.akrconsulting.com

pg. 13

Business Book Club, The

pg. 22

www.thebizbookclub.com

Carlisle Technology pg. 32 www.carlisletechnology.com

Donnell Insurance Brokers Ltd. www.donnellins.com

pg. 15

Duropac pg. 24 www.duropac.com Handtmann Canada pg. 31 www.handtmann.ca M&M Enterprise (Canada) Inc. www.mmenterprisescanada.com

pg. 23

Pemberton & Associates Inc. www.pemcom.com

pg. 11

no longer use and are taking up valuable space? Why not list them on OIMP’s online Classifieds?

Benefits:

Reiser Ltd. pg. 7 www.reiser.com Sani-Marc Group pg. 9 www.sanimarc.com Sealed Air pg. 13 www.sealedair.com VC999 Canada Ltd

Do you have machinery, equipment, or parts that you

pg. 2 & 9

www.vc999.com

• Our website attracts a very specific target market that’s interested in the industry.

• The classifieds page is always in the top three pages viewed on www.oimp.ca.

• Business members can place an ad for free; Associate members at a nominal fee.

• Photos (one per ad) are included at no extra charge.

• Help Wanted ads are also welcome.

Further details can be found at www.oimp.ca or email the office at news@oimp.ca to request a form.

Yes Group pg. 32 www.yesgroup.ca

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www.oimp.ca

YOUR PARTNER IN THE PROCESS...

The Yes Group carries a full line of major equipment including Brine Pumps, Batter/Breading Machines, Trimmers and Smokehouses.