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Keeping Ontario’s Meat and Poultry Industry Informed Fall 2012 | Volume 18, Issue 3


DO YOU HAVE THE ULTIMATE BURGER? 2012 Ontario Finest Meat Competition PG. 7 Member Profiles Vik's Country Meats

PG. 16

Cara Epp Marketing Communications Communications PG. 18

Ontario Veal

PG. 20

The Meating Place Place Registration Deadline Approaching Approaching PG. 12

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

Our team of experienced packaging consultants can assist

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

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

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

LIKE US on Facebook: XtraPlast

FOLLOW US at Twitter: XtraPlast

Website: Email:

Contact Us

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


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

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

INDEX Fall 2012 | Volume 18, Issue 3


President’s Message




Executive Director Report


PRESIDENT | Joe Abate Abate Packers - Arthur


Welcome to the Association


New Product Showcase


Member Achievements


Do you have the Ultimate Burger?

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

ADVERTISING DEADLINE February 15 May 15 August 15 November 15

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

PAST PRESIDENT | Tony Facciolo Holly Park Meat Packers - Caledon VICE PRESIDENT | Walter Mueller Jr. Springer’s Meats Inc. - Hamilton SECRETARY/TREASURER Cory Van Groningen VG Meats - Simcoe DIRECTORS Betty Dikeos D & D Poultry - Toronto Carol Goriup Florence Meat Supplies - Oakville Richard Halenda Halenda’s Fine Foods - Oshawa John Koch Walnut Hill Farm - Gads Hill Marc Oliver Sargent Farms - Milton Luis Pavao Salsicharia Pavao - Toronto OIMP Vision Provide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence. OIMP Mission Strengthen Ontario’s meat and poultry industry by working with stakeholders, responding to challenges and identifying opportunities on behalf of the membership. OIMP CORE STRATEGIES • Member Relations • Industry and Government Relations • Industry Development • Market Development

8 OIMP TechTalk: Packing a Food Safety Toolkit 10

Safety First: Lockout to Prevent Injury


Food Handler Training Manual & Examinations


2012 OIMP Workshop Series


AOFP Project Helps Companies Adopt Best Practices


New Managing Director for OFIEC


Continuous Learning for the Food Processing Industry


2012 Conference - The Meating Place


Vik's Serves Up Quality Before Profit


Cara Epp Marketing Communications


Ontario Veal - Appealing to Consumers


Always Audit Ready


Available Funding Programs


Names in the News


Marketing Matters: Exclusive OIMP Member Benefits


Advertiser Index



John William Edward Klompmaker passed away suddenly at the Peterborough Regional Health Care Centre on Wednesday, August 15, 2012, in his 51st year. John was the owner of Hastings County Meat Packers and a member of OIMP since 1996. Our sincere condolences to John’s family, friends and colleagues.

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As summer comes to an end, vacations finished, and kids back to school, we begin preparing for a busy holiday season. OIMP has several projects on the go including the search for Ontario’s Ultimate Burger, Queen’s Park processor day, One of a Kind Christmas Show participation, and the annual conference - The Meating Place, November 2-4, Hockley Valley Resort. I hope you will join us at the conference Awards Gala where we pay tribute to Dave Tiller for his contribution to our industry, acknowledge our long-time members, and crown Ontario’s Ultimate Burger champion (check out page 7 and see who the judges are - WOW). I, for one, am looking forward to visiting with our TableTALK participants, and sampling the snack sticks and jerky entered in the Dave Tiller’s People Choice Competition. We’ve made some major

changes to this year’s Meating Place, including the time of year and venue, and it’s shaping up to be a great weekend together with industry colleagues. I can honestly say for every OIMP event I attend I have taken away at least one idea, contact, approach that has made my investment in time worthwhile. Supporting your association goes beyond paying your membership dues; get involved, contribute, and partake in all that is available to you.

TOGETHER WE’RE STRONGER MEMBER DIRECTORIES For a complete list of OIMP Business and Associate members please visit the Members Only section of Business Members - 193 Associate Members - 58 Affiliate Members - 6 Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. Member Help line: (800) 263-3797 * OIMP LIFETIME MEMBERS OIMP presents the prestigious Lifetime Membership Award to individuals who have made outstanding contributions to the Association and Ontario’s meat and poultry industry.

Joe Abate OIMP President

• 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)



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

CFIA estimates there are 11 million cases of food-borne illness in the country every year with the majority going unreported. With today’s detection methods, advances in science, and traceability, coupled with changes in people’s eating habits and tolerance levels, there’s an increasing requirement for meat manufacturers to ensure that their food safety systems are robust and science-based. Food safety regulations are necessary to protect people from becoming ill or in severe cases dying, but also helps guard your company from the devastating effect of a recall. There are many tools available to assist with your food safety systems and to ensure your facility is always “audit ready”. I encourage you to use our Industry Development Services, to take advantage of the technical resources available, and participate in training workshops. In August, we addressed the control of e-coli 4

BLOCKtalk - Fall 2012

in fermented and dry cured products and in October we will focus on conducting a mock recall. In TechTalk, Daphne speaks about having a toolkit that includes properly calibrated thermometers, pH and aw meters.

• Gord’s Abattoir, Leamington - Member since 1982

Food safety is part of everything you do. The old adage “we haven’t killed anyone” should be replaced by “we are dedicated to ensuring we don’t kill anyone!” What is your food safety statement?

• MMIS/MONDO, Aurora - Member Since 1986

• Rudolph’s Fine Meats, Sudbury - Member since 1982 • Abattoir Brisson, Embrun - Member Since 1986 • Holly Park Meat Packers, Caledon - Member Since 1986 • L’Orignal Packing, L’Orignal - Member Since 1986

• Nitta Casings, Markham - Member Since 1986 • Walnut Hill Farms, Gads Hill - Member Since 1986 MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • 2007 - Leo Rocheleau, Maidstone • 2008 - Stemmler’s Meat & Cheese, Heidelberg • 2009 - VG Meats, Simcoe • 2010 - Springer’s Meats, Hamilton • 2011 - Halenda’s Fine Foods, Oshawa

Laurie Nicol Executive Director

WELCOME to the Association

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

Associate Members

CUMBRAE FARMS Contact: Nathan Pond Address: 270 Haldimand Rd. 12 Fisherville Tel: (519) 428-8356 Website:

MAREL INC. Contact: Ken Poxon Address: 3 Cherrywood Dr. Guelph Tel: (519) 835-0179 Website: Supplier Category: Computer Hardware/Software, Cutting/Boning Equipment, Material Handling

DELFRESH FOODS INC. Contact: Wojtek Szavnva Address: 24 Steinway Blvd. Etobicoke Tel: (416) 675-2241 ROYAL DELIGHT FOODS Contact: Bobby Mirza Address: 6801 Steeles Ave. W. Etobicoke Tel: (416) 674-7778 Website: ST. ANDREW POULTRY Contact: Tony Guerrera Address: 17 St Andrew St. Toronto Tel: (416) 596-7305 STAYNER MEAT PACKERS LTD. Contact: Debbie Weedon Address: 352 Warrington Rd. Staynor Tel: (705) 428-3006 Website: T & T SUPERMARKET Contact: Michelle Y. Chen Address: 790 Tapscott Rd. Scarborough Tel: (416) 644-8215 Website

SANI-MARC GROUP (Food & Beverage Division) Contact: Brian March Address: 190 Annagem Blvd. Mississauga Tel: (905) 795-1183 Website: Supplier Category: Computer Hardware/ Software, Food Safety/HACCP, Sanitation

NEW PRODUCT SHOWCASE Checking Seal Seams Reliably With its MVS seal seam scanner MULTIVAC Marking & Inspection has launched into the market a new inspection system which checks the quality of seal seams reliably during the packaging procedure itself. Product recalls can be avoided; faulty packs are detected before they are dispatched. An immediate inspection of the seam optimizes the packaging procedure and the quality of the product. This protects the brand and leads to cost savings.

OIMP appreciates the strong support from our commodity partners.

2013 Membership Directory

OIMP members will have received, through mail or email, a request to review their current member profile and make changes if and where required. Your profile is used for both the print directory and our websites; therefore accurate information is critical as consumers use it to search for products; and members for sourcing products or services. Your complimentary copy of the OIMP Membership Directory will be distributed November 3 at The Meating Place, or by mail following the conference. Additional copies may be purchased by members at $15.00 each. If we do not receive edits from you by September 28 your information will be printed as is. Due to the size of the membership, we will not be placing reminder calls to members.

NEW THIS YEAR! Make your listing pop off the page by adding your company logo for only $30.00. Logos are printed in black and white and will appear full colour in the online version. Contact the OIMP office at (519) 7634558 to order additional copies, request a logo added to your profile, or if you did not receive a request from us to review.

BLOCKtalk - Fall 2012


MEMBER Achievements

Fostering innovation, promoting integrity, and recognizing excellence.

Hon. Ted McMeekin, Minister of Agriculture, Food and Rural Affairs and Cory Van Groningen, VG Meats

Fareed Amin, Deputy Minister, Agriculture, Food and Rural Affairs, Kevin, Terry and Shawn Stemmler


Stemmler Meats & Cheese

VG Meats and Beechwood Cattle Company were recently honoured with the Premier’s Award for Agri-food Innovation Excellence. Combining the skill and expertise of a producer and processor has meant getting the most tender and tastiest meat products to customers and a better return for each partner. Cattle production and beef processing have been fine-tuned to meet specific retailer and consumer expectations, such as adopting whole herd vaccination protocols and collecting metrics to ensure efficient production methods. Further, the partners have shared the lessons they've learned with many others during farm and plant tours.

Stemmler’s was recently honoured with the Premier’s Award for Agri-food Innovation Excellence. Innovation never ends at this meat processing operation. By constantly improving their technology and machinery, the Stemmler brothers have made a thriving business of producing meat and cheese products that accommodate a variety of specialty diets including glutenfree, lactose-free, MSG-free and nitrite-free. People with food sensitivities come from all over Ontario to buy their products, and the company’s reputation is global. In the past five years the Stemmler’s have tripled their physical size and sales have grown equally. The Stemmler’s have won numerous awards for their products and employ 40 local staff.



In May of 1982, Malabar Super Spice was opened to serve the needs of customers looking for spices, ingredients and casings. As Doris Valade’s father sold equipment, the next customer request was for supplies and seasonings – and so Malabar Super Spice was born.

VC999/Xtraplast has merged with long time established Swisspac Ltd. and is celebrating its 10 years of operation in Canada together with the 45 year old established company based in Switzerland. Rudy Hueni of Swisspac will remain part of VC999 organization for the years to come.

The name Malabar Super Spice was chosen for two important reasons; ‘Malabar’ from the name of the coastal province in India, where the world’s #1 black pepper is grown, and ‘Super’, to demonstrate their commitment to being the very best in service and quality.


BLOCKtalk - Fall 2012

Rudy Hueni

VC999 has set up a new warehouse in Toronto for their Xtraplast supply division in order to better service the Ontario and GTA area.

Benefits of Participation: In addition to PR opportunities and use of the Award Winning Product logo, the winner of the Ultimate Burger “fresh” category will receive the following: • One free (4) four hour in-store consumer sampling session executed by OIMP ambassadors. • Their winning story pitched to mainstream media (leading into the 2013 barbecue season) with the objective of securing an appearance on a morning show, and pick up in newspapers. • A business development session with Anthony Walsh, Corporate Executive Chef, Oliver & Bonacini Restaurants. The winner will be provided with feedback and guidance on how to introduce their products successfully to restaurants looking for specialty items and a point of differentiation in a competitive market.


THE ULTIMATE BURGER? If you produce, or plan to produce, fresh and/or frozen burgers, for the consumer, wholesale, or foodservice markets, this year’s Ontario Finest Meat Competition™ has your name all over it. Enter in the veal, turkey, beef, lamb, chicken, and/or pork categories – there is no limit to the number of burger products you can enter. Don’t miss your chance to score the Ultimate Burger title, be recognized by your peers at the Awards Gala at November’s conference, and enjoy the amazing prizes secured for the winners including business development sessions with Oliver & Bonacini Restaurants, Gordon Food Service, and Sodexo Canada! Check out our food-savvy judges to date: • Rita DeMontis, Lifestyle and Food Editor, Toronto SUN & National Food Editor SUN Media • Signe Langford, Associate Editor & Food Director, Sweat Equity Magazine • Rebecca LeHeup, Executive Director, OCTA • Reginald Pearce, Chef & Director of Culinary Operations, Sodexo Canada

• John Placko, Chef, Culinary Consultant • Ted Reader, Chef, Food Entertainer • Emily Richards, P.H.Ec., TV Personality • Anthony Walsh, Corporate Executive Chef, Oliver & Bonacini Restaurants

In addition to PR opportunities and use of the Award Winning Product logo, the winner of the Ultimate Burger “frozen” category will receive the following: • A business development session with the Centreof-Plate Team at Gordon Food Service - Ontario's leading distributor of local Ontario products for the foodservice industry. The winner will be provided with helpful tips and guidance on how to market their product successfully to the challenging demands of today's foodservice operator. • A business development session with Sodexo – a global foodservice company with clients across Canada. The winner will meet with the Canadian Vice President of Supply Management and members of his team to gain insight into how to become an approved Sodexo supplier and the growth opportunity it could represent for the winning company. For more information or for registration forms, please visit or call the OIMP office at (519) 763-4558.

• Annabelle Waugh, Food Director, Canadian Living BLOCKtalk - Fall 2012


- OIMP TechTalk -

PACKING A FOOD SAFETY TOOLKIT By Daphne Nuys-Hall, OIMP Technical Director

In today’s regulatory environment, one cannot just touch, taste, and smell a product to guarantee its shelf stability or safety. One must rely on tools to generate scientific and technical data that can be verified and validated. The following are essential tools in meat plants. Thermometers A calibrated hand-held thermometer is essential for measuring the temperature of meat products throughout the process. When receiving product one might take the temperature of the incoming meat to ensure that the cold chain has been maintained throughout shipping and that the meat is at the appropriate temperature. If an operator is cooking, fermenting, or curing a meat product, there are regulations that mandate the temperature of the product be taken and what that temperature should be. pH Meter For any operator producing fermented meat products, a pH meter is essential. The pH of a food is one of several important factors that determine the survival and growth of microorganisms during processing, storage and distribution. A pH meter is an electronic instrument used for measuring the pH (acidity or alkalinity) present in meat. Foods with a pH reading above 7 are alkaline, while foods with a pH reading below 7 are acidic. The more acidic the food, the more resistant it is to microbial growth. Therefore, foods with a low pH level ferment more safely than higher-pH foods, which may be vulnerable to contamination. When purchasing a pH meter one must consider the type of products they are manufacturing, the frequency of testing and the conditions under which the tests are performed. 8

BLOCKtalk - Fall 2012

“OIMP is equipped with a toolkit containing these essential tools for the meat industry. If you are interested in seeing a demonstration, please contact OIMP and we can arrange a time to visit your plant.� Water Activity (aw) Meter A water activity meter measures the amount of free (sometimes referred to as unbound or active) water present in a product and is an essential tool in a meat plant. Water activity (aw) is an important consideration for food safety as it predicts safety and stability with respect to microbial growth, chemical and biochemical reaction rates, and physical properties. If a product is kept below a certain water activity, then mold growth is inhibited. This results in a longer shelf-life. For meat processors who are manufacturing and selling shelf stable (not requiring refrigeration) meat products, measuring the water activity of each lot with a calibrated water activity meter is important. Lux (Light) Meters A lux meter is used for checking the level of luminance - which is the measure of the amount of light falling on a surface. A lux meter, when used properly, is a fast and inexpensive way for an operator to verify the lighting levels in all areas of the operation to ensure that they meet the regulatory requirements. An operator could either call an electrician or lighting specialist to come in and measure the lux levels throughout the facility, or they can purchase a lux meter. Regulations have very specific requirements for minimum levels of illumination in specific areas of a meat plant ranging from 110 lux in all rooms and areas, such as maintenance closets, where there are no meat products, to 800 lux at post mortem inspection stations as monitored by inspectors and auditors.

Calibration It is important to ensure that your measuring tools are accurate and reliable. Each one of the tools described in this article require calibration in accordance with the manufacturer’s recommendations. In order to keep track of what equipment needs calibration and when, it is recommended that an operator develop a calibration schedule with the equipment name, serial number and frequency of calibration, e.g. once a year, semi-annually, monthly. Once the calibration activity has been performed, record the date, results of the calibration activities and any corrective actions. These records should be maintained on file for a minimum of one year or the longest shelf life of the products you manufacture. The OIMP Industry Development Services Team is equipped with a toolkit containing these essential tools for the meat industry. If you are interested in seeing a demonstration, please contact OIMP and we can arrange a time to visit your plant.

Luminometer Equipment and food contact surfaces throughout your plant may look clean after sanitation activities have been performed but can you see everything? Surfaces may still be soiled with protein residues and micro-organisms too small for your eyes to see. A Luminometer can be a valuable tool in conjunction with visual inspection to ensure the cleanliness of the lines prior to operations commencing in your plant.

Daphne Nuys-Hall OIMP Technical Director Tel: (519) 763-4558 ext. 222

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- Safety First -


Energy must be locked out, blocked or released to ensure that machinery or equipment does not turn on or move during installation, repair or maintenance. In today’s industrialized workplace, equipment is frequently used to help manufacture products in a faster and more economical way. However, the use of equipment can also pose various risks to the employees operating or performing maintenance activities on them. Recently we have seen a number of workplace accidents involving equipment that was improperly or not locked out. These accidents have resulted in serious injuries and subsequently fines for the employer. In August 2012 an Ontario meat processor, was fined $70,000 for a violation of the Occupational Health and Safety Act after a worker was injured. On February 3, 2011, a worker at the Toronto plant was cleaning a conveyor using a hose. The conveyor was guarded to prevent access to its moving parts. But, when the water pressure in the hose dropped, the worker lifted a guard to get better access to the conveyor with the hose. The worker believed lifting the interlocked guard would stop the conveyor from moving but an electrical switch malfunction stopped this from happening. When the worker put a hand on the still-moving conveyor, the worker's arm was pulled into its gears. The meat processor pleaded guilty to failing to ensure that the machine was cleaned only when motion that may endanger a worker was stopped. ~ Source: Ministry of Labour

It is important, as a plant operator, that you understand the hazards associated with the operation and maintenance of the equipment in your facility and the ways hazards can be controlled to minimize the risk to you or your employees. There are many types of potentially hazardous energy including, electrical, thermal, chemical, pneumatic, hydraulic, mechanical and gravitational energy. All such forms of energy must be locked out, blocked or released to ensure that machinery or equipment does not turn on or move during installation, repair or maintenance. 10

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"It is essential that your workplace has a Lockout Policy and Procedure, and that your supervisors and employees are trained to understand their responsibilities." What is Lockout? “Lockout” or “block out” means to physically neutralize all energies in a piece of equipment before beginning any maintenance or repair work. Lockouts generally involve: • stopping all energy flows (for example, by turning off switches, or valves on supply lines) • locking switches and valves • securing the machine, device, or power transmission line in a de-energized state (for example, by applying blocks or blanks, or by bleeding hydraulic or pneumatic pressure from lines) It is essential that your workplace has a Lockout Policy and Procedure, and that your supervisors and employees are trained to understand their responsibilities.

Your written lockout policy should make reference to your company’s general occupational health and safety policy and it should: • identify all activities and machines, equipment, and processes which require lockouts (for example, repairs, maintenance, and cleaning of pipelines, tanks, and machines) • make the appropriate persons responsible for lockouts • ensure that lockouts are performed by authorized persons only • develop procedures for each specific lockout situation • train those who will perform lockouts • verify the effectiveness of such training • review, update, and enforce the lockout policy Employers have a legal obligation to take every precaution reasonable in the circumstances for the protection of workers; and, supervisors and workers must take appropriate steps to identify and address all workplace hazards. Make sure that you protect your workers, your business and yourself.

Food Handler Training Manual Find essential information on food safety that is vital to the success of your business. ABOUT THE MANUAL



The Manual has critical information for workers and supervisors and focuses on five key areas: 1. Food Safety Responsibilities 2. Food Safety Hazards 3. Controlling Hazards 4. Food Safety Management Systems 5. Management’s Responsibilities for Food Safety

Chapters 1 to 4 provide everything that a worker needs to know about food safety. Chapter 5 focuses specifically on supervisors and their responsibility within a food safety and management role.



By Mail or fax: download the registration form or call the OIMP office (519) 763-4558 to request one.

INDEPENDENT LEARNING Learn the basics of food safety on your own, at your own pace. LEARNING STRATEGIES Activities in each unit will challenge you to apply the knowledge covered in the manual. In many instances, the activities are case studies illustrating common situations encountered in the food processing industry.

To order a Food Handler Training Manual visit and download an order form or call the OIMP office (519) 763-4558 to request one.


 French

 German

 Italian


 Polish

 Portuguese

“I found the Food Handler Training Manual to be very helpful...The self-tests were very beneficial to the learning process.”

 Punjabi

 Simplified Chinese

 Spanish

 Traditional Chinese

“The Food Handler Training Manual...was a great reference guide. It was easy to read and a great study tool with the self-tests and activity sections.” TESTING YOUR UNDERSTANDING The Manual will provide you with the knowledge and understanding to prepare you for the Food Handler Training examination. Certificates of Completion are issued through the University of Guelph, Ridgetown Campus.

Call University of Guelph, Ridgetown Campus at (855) 648-1555 and register over the phone if you are paying by Visa or MasterCard

DATES AND LOCATIONS Thunder Bay October 18, 2012

10:00 a.m.

Scarborough October 24, 2012

10:00 a.m.


November 13, 2012 1:00 p.m.

For processors located in remote locations, arrangements can be made to write the Food Handler Training exam by contacting University of Guelph, Ridgetown Campus at (855) 648-1555. Exams may be rescheduled due to lack of registration. Helping You Put the Pieces Together

BLOCKtalk - Fall 2012


Humidity Control

How to do a Mock Recall

Energy Conservation

Wednesday, October 17, 2012 1:00 p.m. to 4:00 p.m. Mississauga

Wednesday, November 21, 2012 1:00 p.m. to 4:00 p.m. Mississauga

Wednesday, September 19, 2012 1:00 p.m. to 4:00 p.m. Mississauga

Who Should Attend

Who Should Attend

Who Should Attend

Small business owners/operators, Quality Control, HACCP Coordinators, Supervisors and Maintenance personnel

Plant owners/managers, HACCP Coordinators, and Quality Assurance personnel

Plant owners/managers, Maintenance personnel and Supervisors



$75.00 Business Members $125.00 Non-Members

$75.00 Business Members $125.00 Non-Members

$75.00 Business Members $125.00 Non-Members

Registration Deadline

Registration Deadline

Wednesday, September 12, 2012

Wednesday, October 10, 2012

Key Learning Objectives

Key Learning Objectives

Is the elimination of condensation an on-going battle in your meat processing environment? This workshop will outline the principals of sanitary design of a meat processing facility in relation to humidity and temperature to control condensation. By the end of the workshop participants will be able to:

Would you be able to react quickly in the event of a food safety crisis? A successful recall requires an operator to plan ahead. Participants will learn the components of an effective recall program as well as perform a group mock recall exercise. By attending the workshop you will learn:

• Understand the principals of sanitary design as it applies to air flow, humidity and temperature control. • Identify areas in their facilities that may promote the formation of condensation. • Develop solutions specific to their facility to eliminate sources of condensation. • Understand the mechanics of refrigeration and its effect on air flow, humidity and temperature control.

Presented by Brian Taylor


BLOCKtalk - Fall 2012


Registration Deadline Wednesday, November 14, 2012

Key Learning Objectives Energy usage may not be your primary focus, but it can be one of your biggest costs in the day to day operation of your business. This half day session will focus on what the biggest energy costs may be and the potential means of conserving energy and reducing costs. By attending the workshop you will learn:

• What causes recalls.

• The importance of managing and monitoring your energy use.

• Where to begin in the event of a real recall.

• Understanding your demand profile and your electricity bill.

• What your regulatory requirements are.

• Finding savings through energy efficiency and optimizing energy use.

• What your customers expect.

• Making decisions about potential energy savings initiatives.

• How to perform a mock recall. What forms are needed. • How to document the mock recall.

Presented by Keith Mussar Keith Mussar & Associates

• Learning about the incentive programs available for your business.

Presented by Robert Doyle The Independent Electricity System Operator (IESO)



AOFP is now accepting applications for its popular Managing for Success (MFS)* Business Assessment. Starting in fall 2012, a limited number of companies from a cross-section of the Ontario food and beverage processing sector will receive this complimentary, personalized assessment valued at more than $5,000.

Do you have plant employees in need of upgrading? Have they expressed a willingness to advance their career and contribute more? The IFPT offers a variety of programs and courses that offer great learning opportunities for industry. The Food Processing Advanced Sanitation Practices program is designed to provide individuals interested, or currently practicing, in the Cleaning and Sanitation field, with the technical knowledge and skills to achieve effective results, manage the complex tasks associated with sanitary compliance, and be influential leaders on their teams.


In addition, Ontario food and beverage processors have a unique opportunity to brush up on their business skills starting this September. AOFP is offering more than a dozen complimentary courses, workshops and webinars tailored specifically for the sector through its MFS Learning Series. The MFS Learning Series includes one-day executive development courses, half-day workshops and hour-long webinars on a variety of business management focus areas. The curriculum has a strong emphasis on strategy/leadership, marketing/sales and financial management. A recent gap analysis of the industry revealed these are three high-priority needs for the sector. Courses and workshops will take place in the Greater Toronto Area, London and Kingston, while anyone can participate in webinars from the comfort of their office. For more information and to register, visit *Managing for Success is a project of the AOFP, with the support of Growing Forward, a federalprovincial- territorial initiative, to help food and beverage processors adopt best management practices with the ultimate goal of creating a stronger, more competitive food industry sector.

NEW MANAGING DIRECTOR FOR OFIEC Cher Mereweather has joined the AOFP as the Managing Director for the Ontario Food Industry Environmental Coalition (OFIEC). OFIEC is a coalition of food industry associations representing Ontario’s food and beverage processing and input supply sectors. OFIEC was formed under Growing Forward, a Federal-ProvincialTerritorial initiative, with a mandate to act as “one voice” for the industry on environment and sustainability issues. The long-term goal is to implement a best practices stewardship program for the sector.

The Food Processing Supervisor program is designed to provide individuals with the knowledge and skills essential to effectively conduct supervisory activities in a food processing environment. Students will be exposed to exercises, case studies and practical application of supervisory skills related to the food processing work environment. Both programs are offered on a part time basis with the next courses being offered in January 2013. Specialized timetabling can be arranged for groups of 8 employees. OMAFRA recognizes Conestoga’s Food Safety Course The Food Safety – Level 1 course offered through the IFPT meets the food handler training requirements found within Ontario Meat Regulation 31.05. The course is offered in class or online as a standalone course, and is also available as part of the full-time food processing post-secondary programs at Conestoga College, and as the first level of the Process Operator – Food Manufacturing apprenticeship program.

Over the coming months, OFIEC will be piloting a regulatory benchmarking tool, conducting an industry survey and a sustainability integration case study, as well as providing chemical management plan industry briefing notes. For more information contact Cher at

This 90-hour course is designed to provide students with a thorough understanding of food safety hazards, Good Manufacturing Practices (GMP), food safety systems, food plant security, and the impact of food manufacturing on the environment. Students are presented with video materials, and interactive exercises that are focused on practical situations encountered in real life food processing facilities. Registration is open to current food industry employees and anyone with an interest in food safety and food processing.

850 Fountain Street South Cambridge, ON N3H 0A8 Tel: (519) 650-3741

850 Fountain Street South Cambridge, ON N3H 0A8 Tel: (519) 748-5220

BLOCKtalk - Fall 2012


This year’s conference is shaping up to be an event to remember. Haven’t decided whether to attend? Consider the following ‘not to be missed’ speaker topics and conference events: • Need some tips on strategic planning, marketing and human resources? Our first speaker will share some tips to help you utilize best management practices, tools and resources.

• In conclusion, we wouldn’t send you off Sunday morning without a fun and engaging session with our motivational speaker, Darci Lang. We promise you’ll leave feeling energized, motivated, and ready to focus on the 90%.

• Are you interested in funding opportunities, how to stay current, and who to turn to for help with applications? Don’t miss the presentation designed to show you how to put money back into your business.

• A bonfire, a raffle, a People’s Choice competition, a photo station, and silent auction further round out what’s sure to be an entertaining, educational, and memorable weekend with industry colleagues.

• How do you grow sales when your time is being consumed by so many other responsibilities? Learn how to get more of the right customers faster, while increasing purchase size and frequency even when you’ve got many hats to wear. • Our industry has great potential for growth and job creation. Listen to Steve Peters as he shares strategies on how we can collectively ensure that government programs and services are available for our future success. • Get your questions answered. Saturday afternoon over 20 exhibitors will be on hand to share with you the latest in software, packaging, cleaning and sanitation, traceability, equipment, funding opportunities, industry programs, training and so much more. You may even take home an iPad! • The Awards Gala promises an evening to remember with Bob Cowan, our charming master of ceremonies, a moving tribute to our friend Dave Tiller, member awards,

Bob Cowan, CHCH News Morning Live Host


announcement of Ontario’s Finest burger winners, and the crowning of The Ultimate Burger champions.

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Further details can be found in the enclosed flyer, on, or by contacting the office. IMPORTANT: Register for the conference before Monday, October 1 to take advantage of the Early Bird rate. OIMP has reserved a block of rooms for Friday and Saturday evening. All reservations must be made directly with Hockley Valley Resort at (866) 942-0145; please request the Ontario Independent Meat Processors room block. IMPORTANT: Rooms must be booked no later than Friday, September 21 to ensure availability.

Steve Peters, Executive Director, AOFP

Darcy Lang, Focus on the 90%

The Meating Place wouldn't be possible without the support of the following companies. A sincere thank you to our Meating Place sponsors:

For information on becoming a sponsor please review the enclosed flyer, visit, or contact the office.

Make sure you visit our valued tabletop Exhibitors:

For information on becoming an exhibitor, please review the enclosed flyer, visit, or contact the office.

BLOCKtalk - Fall 2012


- Business Member Spotlight -

Original Vik's Country Meats building, opened in 1977.

VIK'S SERVES UP QUALITY BEFORE PROFIT Vik’s Country Meats’ Grassie location is not a place you would happen by, but rather a destination. A destination that has grown so popular in fact, a second location was opened in Grimsby in 2008, followed by a plant expansion completed in 2012, to better serve the demand of their retail locations and wholesale customers. Viktor Laciok opened Vik’s in 1977 after retiring from farming, as a way to continue making his Polish kielbasa and sausage that was already well-known and loved by family and friends. Fast-forward to today and you’ll find Vik’s son, Rick, and grandchildren, Craig and Sarah, now

manage the significantly larger operation. The product line has grown but the famous kielbasa remains a fixture and is made today the same way as day-one using a secret recipe and quality, locally-grown meat. “People count on it being good every time,” says Rick, “and we deliver.” Other best-sellers include their bacon (served exclusively by a Niagara-on-theLake resort) and fresh sausage, sold in an assortment of unique flavours (24 in fact!) including Northern Maple and their awardwinning Pineapple Curry. Peach was the latest sausage flavour of the day. Rick insists it’s the variety that his customers love. When

asked about their own personal favourite meats, Rick prefers the smoked sausages and his daughter Sarah, “definitely the ribeye steak.” Both agreed; however, that the kielbasa straight out of the smokehouse is, “to die for.” While the customer base has grown and changed over the years, a large contingent remains those that have been coming to Vik’s since the start. And second and third generations have followed suit. Rick noted the younger generation has different shopping habits; however, they buy less each visit, but come more often. “People don’t have the same large family gatherings anymore,” explained Rick. “They don’t need to purchase large quantities in one visit.” The industry has also changed, according to Rick, who believes to start from scratch today would be incredibly difficult. There’s the considerable expense, many rules and regulations to comply with, and without an established customer base, building a profitable business would be a challenge. To that end, Rick considers himself blessed to operate an established company, one built

After plant expansion, completed in 2012.


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Northern Maple and Peach Fresh Sausages are just 2 of 24 flavours available.

Vik’s Motto: “Make everything as if you are making it for yourself and your own family.” as far back as 1995, carefully detailing the likes and dislikes of each hunter so that he can repeat or adjust the order with ease. Talk about customer service!

Rick's hand-written notes from as far back as 1995.

in a time when the country thrived on small businesses. Rick is also happy he has children to transfer the business to when he retires – to carry on the tradition and uphold the family motto, “Make everything as if you are making it for your own family.”

When the work day begins at 6:30 a.m. and doesn’t end for 12 hours, the early mornings and long days may discourage even the most dedicated person. So why do they do it? For the satisfaction garnered from people happy with Vik’s products. When they come in and say it was fantastic: that’s what gets Rick and his kids out of bed in the morning. Knowing that their customers get great enjoyment out of what they produce. Viktor taught his son to not be as concerned with cost as with quality. “Just make good product, he said,” shared Rick. “That is why people come back.” And so long as Vik’s continues to stick to the plan, the people will keep coming, year after year.

Rick and his son Craig pride themselves in making quality products. “It’s not the cheapest,” Craig admits, “but it’s the best.” And although some products are brought in to fill out the display case, customers always skew towards Vik’s products before they consider purchasing other’s. “Our customers don’t want what they can get elsewhere, they want Vik’s because it never disappoints,” explains Craig. Even the largely seasonal customers, the hunters, recognize the consistent quality. Vik’s further processes meat for about 5060 hunters each year, and has been growing that segment of his business for roughly 15 years. Growth has occurred mostly through positive word of mouth as Vik’s provides custom services to each individual. In fact, Rick has kept hand-written notes from

3340 Grimsby Mountain Rd., RR 1 Grassie, ON L0R 1M0 Tel: (905) 945-4552 Email:

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- Associate Member Spotlight -

Cara Epp Marketing Communications (CEMC) Cara Epp is an innovative, results driven, marketing communications professional consumer, media, and trade outreach from seed to table. while working for Faye Clack Communications, but today her client list includes Ontario Veal Association, Ontario Goat Cheese, Turkey Farmers of Ontario and yours truly, Ontario Independent Meat Processors. If Cara could provide guidance to her younger self she’d say, “Trust your intuition. 99.9% of the time it is right.” It’s the same sixth sense that’s helped carve this niche market for Cara’s services. A market in need of someone to champion their message – to connect with consumers and educate them on the wonderful products produced in Ontario. Cara opened her agency in 2010, and two short years later CEMC oversees recipe development and photography shoots (That her growing team and increased also includes the difficult job of recipe taste testing.) Photo: Veal & services required the leasing Ginger Potstickers. of a 3,200 sq ft office space to Talk to any producer organization in better accommodate her business. This past Ontario and it’s likely that they have either summer was spent under renovations and sat at the same table as Cara Epp, worked the result a warm, inviting studio kitchen closely with Cara, or at minimum familiar to use for recipe development, still and with her name and/or work. Some may video photography, and for creating and recognize Cara from the days she spent preparing the thousands of samples they on the Homegrown Ontario account distribute on behalf of clients at various

CEMC on set shooting the VG Meats Story.


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trade and consumer events throughout the year. Cara hopes to eventually develop their own food-focused YouTube channel to feature cooking demos and videos filmed in the new studio. The versatile use of physical space is mirrored in Cara’s own services, as she’s known for her ability to pull together a multi-faceted marketing campaign embracing the entire marketing mix. Over the past 25 years (she started at age 10, Cara points out jokingly), Cara has been actively involved and trained in business management, branding, event creation and management, public and media relations, social media and more. She has taught at the college level and has been published. Essentially a well-rounded professional Cara laughs, “My clients often say my specialty is being a generalist.” On a more personal note, “People would say I’m known for my passion and a love for the work I do and for the people I do it for.” An important competence of Cara’s that’s unfortunately under-utilized is the ability to bring the entire supply chain together in cooperation. Cara and her team work daily with producers, processors, distributors, retailers and foodservice and if Cara doesn’t know someone to fill the missing link in a joint marketing initiative, she

The team from CEMC offers samples to guests at Second Harvest Toronto Taste on behalf of Ontario Veal Appeal.

Generating Media for its clients is a key service offered by CEMC.

“I know it sounds cliché, but supporting the OIMP is important because together we are stronger. OIMP provides that one strong industry voice that is pushing hard to make the meat industry the best it can be. Oh, and also because its members make bacon.” knows someone who does. In an age where farm-to-fork is the biggest trend in food purchasing, having an agency that can connect each segment together to mutual benefit is a critical but scarce talent. Cara believes the movement and support of a locally grown/raised food supply is only going to get stronger - that people’s love, passion, and knowledge of food continues to grow as evident in the many events, books, shows, etc. that celebrate it. Cara commented further, “More than ever people are connected and interested in the food they are eating and the stories behind it.”

To match her professional yet personable nature, Cara’s business and personal philosophies are one and the same, “What you put out comes back to you.” And adds, “It’s important to me I make a positive difference in this world.” In a role where what she does ultimately effects the lives and livelihoods of real people – the members and families of the associations that have engaged her services, Cara strives to always deliver the best counsel and advice even if it’s not always received favourably. It’s more important to do what’s right for her clients, regardless of whether that results in lower revenue for her agency. Call it karma, good

mojo, the golden rule, or just plain old good business sense, Cara’s approach works for her as she continues to grow with her clients and serve the people who serve us the best foods Ontario has to offer.

18 Automatic Dr., Unit 29 Brampton, ON L6S 5N5 Tel: (647) 217-2835 Email:

CEMC manages social media planning and execution on behalf of its clients.

BLOCKtalk - Fall 2012


- Affiliate Member Spotlight -

ONTARIO VEAL APPEALING TO CONSUMERS As a group dedicated to advocacy and education, the Ontario Veal Association (OVA), on an ongoing basis, works to get consumers interested and excited about the Appeal of Ontario Veal. In the upcoming year there is a lot to get excited about. The focus is on dispelling the myths surrounding production and animal welfare and on making consumers aware that veal is a delicious, lean and nutrientpacked protein. A campaign with, which kicked-off August 16th, features Ontario Veal Appeal (the consumer brand for the Ontario Veal Association) banner ads, six tasty, healthy recipes and targeted keywords so that when a site visitor searches for certain words (for example lean, dinner, protein or veal) the Ontario Veal Appeal ad pops up to steer them to our recipes and content. In addition, Ontario Veal Appeal will have ad placement in Weight Watchers’ September 10 eNewsletter that goes out to 440,000 Ontario subscribers. The campaign, that will associate Ontario Veal with a respected and vibrant online community and indirectly provide thirdparty endorsement from North America’s

number one weight loss program, will run through to the end of January 2013 and will generate more than 7.4 million impressions. After finding success reaching and interacting with consumers on a one-toone basis in the past, Ontario Veal Appeal will once again be an exhibitor at fall shows. For the first time, Ontario Veal Appeal will participate in the Ottawa Wine & Food Festival in early November 2012. Later that same month OVA will return to Toronto’s Gourmet Food & Wine Expo, exhibit at the Royal Agricultural Fair and will join Ontario Meat & Poultry at the One of a Kind Christmas Show. At the food shows Ontario Veal Appeal will be sampling delicious Ontario veal while educating show visitors on veal’s healthy nutrition profile and Ontario veal farming practices. At the Royal the focus is on veal farming in Ontario.

Through a partnership with the Oban Inn on Niagara-on-the-Lake, OVA is securing TV segments that feature the Oban’s Executive Chef, Jill St. Amour, serving up Ontario Veal recipes. The recipes will also be shared via social media. Ontario Veal Appeal maintains a presence and online community on: • Facebook ( ontariovealappeal) • Twitter (@ontvealappeal) • YouTube ( • Pinterest (

As in previous years, Ontario Veal Appeal utilizes traditional and social media vehicles to communicate and educate consumers. Twelve new recipes will be developed and photographed this fall and will be distributed to media across Ontario.

Jennifer Haley, Ontario Veal Executive Director, and the Honourable Ted McMeekin, Minister of Agriculture, Food and Rural Affairs at the Queen's Park Farmer's Market, May 29, 2012.


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Of course the website, OntarioVealAppeal. ca, remains an excellent source of information on cooking, cuts, nutrition, recipes and production. And the monthly eNewsletter, which goes out to more than 4,400 subscribers, focuses on recipes and cooking tips and encourages people to visit the website to learn more. Ontario Veal is also excited to be featured in an episode of Anna & Kristina’s Grocery Bag. Now in its fourth season the show, which is seen on OWN Canada, will be visiting and filming an Ontario veal farm this September. With a history of taking a fair, balanced and objective approach to the subject, the OVA is confident this segment will go far in dispelling the myths surrounding veal farming practices. Once again reinforcing its key nutrition and taste messaging, Ontario Veal Appeal will appear in the 2013 Heart & Stroke calendar.

OVA chose March to coincide with Dietitians of Canada’s Nutrition Month. OVA also has developed a wealth of recipe booklets and guides that focus on cuts, production or nutrition. These are made available to retailers to help promote Ontario Veal. Processors interested in obtaining materials for their customers can contact OVA at (519) 824-2942/(866) 3116422 or If you would like to learn more about these or other initiatives please visit or contact OVA. About the Ontario Veal Association Incorporated in 1990, the Ontario Veal Association is a voluntary, non-profit association that represents the specific needs and interests of more than 450 grainfed and milk-fed veal producers in Ontario.

Jennifer Haley, Executive Director

449 Laird Rd., Guelph, ON N1G 4W1 Tel: (519) 824-2942 Email:

SEARED VEAL WITH SWEET POTATO RÖSTI The delicate flavour of tender, melt-in-your-mouth Ontario veal tenderloin is complemented with a crispy, sweet potato rösti. Ingredients: 1 lb (500 g) 1 tsp (5 mL) 1 tsp (5 mL) 2 cups (500 mL) 1/2 cup (125 mL) 1/2 cup (125 mL) 1/4 cup (60 mL) 2 1/4 cup (60 mL) 2 tbsp (25 mL)

Ontario veal tenderloin each salt and fresh cracked pepper, divided dried thyme grated sweet potato minced celery grated red onion bread crumbs eggs, lightly beaten finely chopped cilantro vegetable oil, divided

In a large non-stick skillet, heat half of the oil over medium heat. Brown half of the rösti, about 5 minutes per side until golden brown on both sides and tender. Repeat with remaining oil and rösti. Transfer to platter and keep warm in oven while cooking veal. In same skillet, sear veal on both sides until golden on each side and a hint of pink remains, about 2 minutes per side. Serve hot with warm rösti. Makes 4 servings.

Directions: Slice veal into 8 medallions. Sprinkle with half of the salt and pepper, and thyme. Set aside. In bowl, stir together sweet potato, celery, red onion, breadcrumbs, egg and remaining salt and pepper. Divide into 8 “patties.”

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ALWAYS AUDIT READY Source: Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)

Being “always audit ready” is part of running a successful business, and not just in the meat industry. Leading businesses ensure they are proactive by preventing deficiencies and by promptly correcting any that are identified. Here are a list of suggestions that may help you proactively identify areas to review. These suggestions are based on the most common deficiencies logged by meat inspectors and auditors over the past year. Sanitation Program The most frequently observed sanitation deficiency is the failure to follow a written sanitation program including the designated cleaning frequency. Here are some suggestions on how to achieve a hygienic operating environment: • Conducting cleaning and sanitizing procedures as described in the documented sanitation program. • Conducting a pre-operational inspection (pre-op) checklist prior to the start of operations to verify that the plant, equipment and utensils are maintained in accordance with the sanitation program and are in a sanitary condition before use. • Updating the pre-op and sanitation program as often as required to reflect the specifics of the plant. • Determining and following an appropriate cleaning and sanitation frequency for the plant, equipment and utensils that supports hygienic operations, taking into consideration factors such as: operating frequency, plant design, and completeness of the sanitation program. Condensation Inspectors and auditors are finding that condensation is a common problem, as it creates a potentially high food safety risk. Water dripping from condensation can contaminate meat or meat products. Areas where carcasses, parts of carcasses, or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled are of particular concern. Here are a few tips to address condensation issues: • Properly maintaining refrigeration units, and controlling humidity to minimize or eliminate condensation. • Ensuring proper air flow within the meat plant, and that heating, cooling, and ventilation systems are adequate to meet the requirements of the activities carried out in each of the rooms or areas of the plant. • If a condensation problem is identified: ▶▶ Immediately taking steps to prevent water from dripping on food products.


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▶▶ Include a condensation check on the daily pre-operational checklist to ensure that there are no condensation problems and that humidity is being properly controlled before starting operations. Pest Control All licensed meat plants must have a written pest control program that contains effective measures to prevent the contamination of the premises, equipment and utensils by pests. Prevention is the best measure for pest control. • Good housekeeping practices, removing the debris and keeping the grass short surrounding the premises will reduce the potential sites that harbour pests. • The meat plant should be designed and maintained in a manner that prevents the entry of pests (for example, sealing door gaps and fixing broken screens). • All observed evidence of pests should be recorded and corrective actions documented. • Pest control programs should be developed specifically for the plant and be kept up-to-date. Staying informed on current and effective pest control products for the industry will go a long way. For further information, refer to OMAFRA’s Pest Control Policy posted on the website, Construction Materials Meat plants must be built with materials that are suitable for their intended purpose. For example, surfaces including floors, ceilings, doors and walls where meat or meat products are handled should be made with material that is hard, smooth and corrosion-resistant and can be effectively cleaned and is impervious to moisture. These requirements are in place to achieve hygienic conditions to optimize food safety and meat quality. The OMAFRA Meat Inspection Program website provides additional information and resources to keep meat plants in optimal condition and always audit ready. Please visit:

77 Grenville St., Suite 1100 Toronto, ON M5S 1B3

For more information please call 1 800 668 8111

Model 713-SS

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


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

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Available FUNDING


A list of current funding programs available to the industry. Career Focus Program Funding 2012-13 Food Processing HR Council is pleased to announce the new $1 for $1 funding is now available for food processors to hire employees. Through the Career Focus Program your company can receive 50% of the funds to hire that additional staff member you wanted, but were not sure you could afford. This is not a 'loan'. There is nothing to pay back. It is an investment the Government of Canada's Sector Council Program is making for your viability and your growth. Applications are approved on a first come first serve basis. Companies can hire for most positions within a processing facility, but only until March 31, 2013. For more information visit and click on the Careers tab.

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

The following websites are excellent resources to identify financial assistance programs: • • • •

Managing for Success Business Assessment

A complete list can be found on

Managing for Success is a project of the AOFP with the support of Growing Forward, a federal-provincial- territorial initiative, to help food and beverage processors adopt best management practices with the ultimate goal of creating a stronger, more competitive food industry sector. Starting in fall 2012, a limited number of companies from a crosssection of the Ontario food and beverage processing sector will receive this complimentary, personalized assessment valued at more than $5,000. The Managing for Success Business Assessment is open to all food and beverage companies with a permanent processing operation in Ontario that haven’t participated previously. For more details and to apply for an assessment visit

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

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

. , i


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NAMES IN THE NEWS Highlighting people, companies, government and supporters in the industry. Healthier hot dogs

Son joins family business

Alexander Zetzl, a PhD candidate at the University of Guelph, and employee at MMIS/Mondo Inc., recently published an article in the official trade journal of the Royal Society of Chemistry “Food and Function”. Alexander has been successful in using a gel made from canola oil and ethyl cellulose to replace traditional pork/beef fat without changing the flavour or mouth feel we expect from regular hot dogs/frankfurters. Excessive consumption of saturated fat is a major contributor to heart disease and therefore, this type of research to replace harmful fats with a healthier alternative is significant to our industry.

Judith and Richard Kirkness, owners of Minotaur Software, are pleased to announce that their son Roger Kirkness has joined the family business. After working in marketing at GNC’s Canadian head office since 2010, Roger brings his passion and experience to Minotaur. Roger will serve as an Account Representative developing new business and has already led the creation of a new website (www. to support the company’s growth.

This development has been attracting attention. Scientific American and Macleans picked up the story and Alexander was also featured on the webpage of the University of Guelph.

340 Industrial Pkwy. S. AURORA, ON L4G 3V7 Toll: (877) 873-6647


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18 Automatic Rd. Unit 27 Brampton, ON L6S 5N5 Toll: (800) 668-1284 unites business and farmers The new version of the popular website was released bringing more functionality and enhanced features to users. The new website allows local food buyers and sellers to search for products, announce the availability of seasonal products, and post contract opportunities by using a sophisticated search function. The website is also a source for industry information and stories from local food champions.

Management System for Agri-Food Traceability


Support both fully automated and semi-automated processes

Create a new or update an existing profile by October 15, and be entered to win a weekend getaway. For more information visit Accuracy

Cardinal Meat Specialists receives Government funding for innovation The federal government announced an investment of more than $826,000 for Cardinal Meat Specialists Ltd. toward the purchase of new equipment for the manufacturing of sausage at its facility in Brampton. According to the release, the investment will go toward the purchase of new manufacturing equipment that will produce a higher quality sausage that is more resistant to splitting or bursting while cooking. The company, to its knowledge, will be the first to apply the technology in Canada. The company said these business improvements will allow it to introduce a new product to the market, increase production and sales, and support the creation of new jobs. Enhanced production also means an increase in the company's procurement of Canadian beef, pork, and wheat, profiting domestic farmers. This investment comes through the government's AgriProcessing Initiative, a fiveyear program that invests in innovation in Canada's agri-processing sector.

RF and barcode capability Inventory and printers to the network

Quality control in receiving and shipping

Simultaneous labeling and packaging

Inventory contol by expiry dates Inventory control

Order shipping & invoicing

Talk to us about our special pricing for OIMP Members ! Phone: 1-905-525-3387 Fax: 1-905-525-1466 BLOCKtalk - Fall 2012


- Marketing Matters -

EXCLUSIVE OIMP MEMBER OPPORTUNITIES By Heather Nahatchewitz, OIMP Marketing and Communications Director

Examples of demo topics include: • How to create an antipasto platter, or other simple recipes. • What to look for in a high quality salami, prosciutto, etc. • What to look for in fresh meat and poultry cuts. • How does ‘aging’ work? • How are snack sticks/jerky, etc. made? • Getting the most from your butcher. OIMP commitment involves: • Promotion of your company/product name including onsite announcements. • Providing sampling supplies and utensils. • Providing cold storage, work area, demo area, lapel mic and sound system. • Staffing support.

Promote your products direct to consumers OIMP is sponsoring the Flavours section at this year’s One of a Kind Christmas Show and Sale running November 22 to December 2, 2012, at the Direct Energy Centre, and we are inviting you to take advantage of this opportunity to promote Ontario meat and poultry through sampling your products and sharing your expertise.

For a minimal investment of your time and product you could see a significant return in the form of increased awareness of your business and products to this qualified market. Please contact Heather for more information on how to get involved.

Show Facts:

Interested in supplying Foodservice?

• 800 exhibitors • 140,000 shoppers • 82% are women between the ages 25‐54 • 30% have an average household income of $150,000 per year • Everything sold at the show is made by hand in North America by Canadian and American artisans. Your commitment involves: • Donation of your time for a minimum half-day. • Donation of your product for sampling and for demonstrations. • Sharing your expertise by conducting two 15-minute demos (within the booth area), and being available to answer questions.


• Exhibitor badges.

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Plans are underway for the OIMP to have presence at the Canadian Restaurant & Foodservice Association (CRFA) Show to be held March 3-5, 2013 at the Direct Energy Centre, Exhibition Place. “The CRFA Show is the leading foodservice and hospitality event in Canada. A comprehensive forum of industry products, the CRFA Show attracts 12,000 industry professionals and puts them face to face with exhibitors showcasing all their latest products. From new trends in foodservice through to the latest in energy efficient equipment, restaurant owners, operators and buyers will find everything they are looking for at this convenient, one-stop marketplace.” Source: If you are interested in participating within the OIMP booth, please contact Heather for more information.

Economical graphic design services Anyone that has hired a freelance graphic designer or agency to create labels, signage, advertisements, or any other design work, knows how expensive it can be. Where hourly rates can be as high as $250, OIMP has a qualified in-house designer with an affordable rate of $75 per hour. OIMP’s in-depth knowledge of the industry, combined with technical input and marketing expertise ensure you are getting a professional, effective design.

Upcoming consumer contest The summertime “It’s a Meatalicious Long Weekend!” giveaway has ended and OIMP is now turning attention to the next Facebook giveaway, “You Gotta Get a Guy” (working title). Building on the key learning’s from Meatalicious, the objective is to educate consumers on the importance of ‘getting a guy’ or establishing a relationship with their local butcher and enjoying access to high-quality, artisan products and the freshest and most tender of cuts direct from the source.

bragging rights, and one consumer will be chosen at random to win a prize package that includes a gift certificate for meat and poultry from the store they posted. OIMP members with retail locations will be sent small posters to put up and promote the contest to their customers. Electronic artwork will also be available for posting to social media networks and on websites. Watch for further details including rules and regulations, and artwork to arrive shortly by mail. @OntMeatPoultry

Ontario Meat & Poultry

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

For entry, consumers will be asked to snap a photo of themselves in a member location and post to Facebook with a few words describing their visit. OIMP members with the most snapshots posted win

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Advertiser INDEX Adept3 Chemical Technology Inc.

pg. 25

M&M Enterprise (Canada) Inc.

pg. 25

AKR Consulting Inc.

pg. 24

NovaTMS pg. 27

Donnell Insurance Brokers Ltd.

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Pemberton & Associates Inc.

pg. 23

Duropac pg. 9

Scott Processing Equipment & Controls

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Handtmann Canada pg. 32

Sipromac Inc. pg. 26

Jarvis Industries Canada Ltd.

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VC999 Canada Ltd

Malabar Super Spice Co. Ltd.

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pg. 2 & 29

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

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BLOCKtalk - Fall 2012




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BLOCKtalk - Fall 2012 HM_AZ_Canada_204774_0210_RZ.indd 1

09.02.2010 8:42:17 Uhr

2012 Fall BLOCKtalk  
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