2015 Spring BLOCKtalk

OIMP Spring 2015

Vol. 21, Issue 1

$10.00

Keeping Ontario’s Meat and Poultry Industry Informed

Oakridge Acres Country Meat Store Pg. 16

ALSO INSIDE:

Product Recalls: Practicing Prevention for Safeguarding pg. 8

www.ontariomeatandpoultry.ca

MMIS Mondo Inc. Pg. 18

Silliker and Conestoga Partner on New Courses pg. 22

OIMP Industry Day pg. 25

BLOCKtalk - Spring 2015 1

OIMP

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BLOCKtalk - Spring 2015

www.oimp.ca

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OIMP

INDEX 18

MMIS Mondo Inc.

10

President’s Message .....................................................................

Welcome to the Association .....................................................

Names in the News ......................................................................

Competition Provides Motivation to Excel ..........................

Product Recalls: Practicing Prevention for Safeguarding Bill 18: What You Need to Know ...............................................

2015 OIMP Webinar and Worskhop Schedule ....................

Funding Programs for Ontario Processors ...........................

Meat Industry Expo ......................................................................

Oakridge Acres Country Meat Store ......................................

MMIS Mondo Inc. ..........................................................................

Showcasing Ontario Beef ..........................................................

Silliker and Conestoga Partner on New Courses ...............

OIMP Industry Day .......................................................................

Conducting R&D in 2015? ..........................................................

OIMP Call for Expression of Interest for Board Positions Radical Transparency - Ready or Not? ...................................

4 5 6 7 8 10 12 14 15 16 18 20 22 25 26 27 28

Bill 18: What You Need to Know

22

Silliker & Conestoga College Partner on New Courses

21

Smoky Beef Brisket Sandwich BLOCKtalk - Spring 2015 3

.

chine

www.ontariomeatandpoultry.ca

OIMP

Let History Not Repeat Itself

Currently, OPSEU and the Ontario government are in collective bargaining talks. OPSEU represents the 126 provincial meat inspectors. With support from our commodity partners and members, we have expressed our concern regarding the continued delivery of provincial inspection services should negotiations break down. No one will ever forget the devastating effects that the OPSEU strike of 1996 had on provincial plants and the Ontario livestock producers. Over 15,000 red meat animals and nearly 320,000 white meat birds are processed weekly in provincial abattoirs.

The Essential Services Agreement of 1995 and 2005 prohibited provincial inspected abattoirs from processing live animals during a strike. The essential aspect of the government service was to ensure that processing of live animals was not occurring in provincial plants.

We are urging the Treasury Board Secretariat to negotiate an agreement that maintains inspection services to our slaughter plants, as a labour disruption would pose a risk to animal welfare and would severely restrict Ontarians’ access

MEMBER DIRECTORIES

to inspected product as dictated by their religious beliefs.

We have finally made headway in reopening markets previously denied, including major retail chains and health care institutions. If we are unable to provide product to our customers we could we setting our industry back 20 years.

This issue impacts more than just the 132 provincially licensed abattoirs; it impacts many hard working Ontario families that are employed in our processing facilities and the farmers that rely on us to process their animals. We can't afford to be a causality of a situation that we cannot control and I hope the provincial government and the union has heard our concerns. Visit www.oimp.ca and click on the red Important Information button to learn what you can do to support our message.

Cory Van Groningen, President

Affiliate Members - 7 Associate Members - 63 Business Members - 153

Business Retail Members - 47 Retail Associate Members - 48 Total Members - 318

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 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 • Gord’s Abattoir, Leamington - Member since 1982 • L’Orignal Packing, L’Orignal - Member Since 1986 • MMIS/MONDO, Aurora - Member Since 1986 • Nitta Casings, Markham - Member Since 1986 • VG Meats, Simcoe - Member Since 1987 • Stemmler Meat & Cheese - Member Since 1988 • Rothsay - Member Since 1988 • Springer's Meats - Member Since 1989 MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS

Communicating on matters of importance to our membership is key.

Time is of the essence, whether it be changes to regulations, reporting a new funding program, or events or issues that will impact your business. The fastest most cost-effective way to do this in today's environment is email and web. It is important that we have email addresses for our members and that your spam filters are set to receive email from info@oimp.ca, news@oimp.ca and technical@oimp.ca.

With www.oimp. ca as our other main method of communication, we have set up a page to address the current issue of OPSEU contract negotiations and will post updated information as it becomes available.

Now more than ever we must remain united and strong on our message to government that industry cannot withstand a shut down like the one we experienced in 1996.

Based on our communications survey conducted in January we will now be sending Word on the BLOCK early morning every other Monday. Even if you don't have time to read the entire email review the table of contents for items that you may want to read later; you don't know what you don't know.

Be sure to join us for Industry Day, April 17, as we address Innovations, Collaborations, and Solutions in the meat processing industry. I look forward to seeing you there.

• 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 • 2012 - In Memory of Dave Tiller • 2013 - Conestoga Meat Packers, Breslau • 2014 - 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

Laurie Nicol, Executive Director BLOCKtalk - Spring 2015

Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. (800) 263-3797 | info@oimp.ca | www.oimp.ca

• Walnut Hill Farms, Gads Hill - Member Since 1986

Ensuring a Unified and Informed Industry

4

For a complete list of OIMP Business and Associate members please visit the Members Only section of www.oimp.ca

• Member Relations

• Industry Development

• Market Development

• Industry & Government Relations

www.oimp.ca

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OIMP

Welcome to the Association

We’re your Canadian distributor

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

REPRESENTING EUROPE’S

BIGGEST

Retail Associate Members THE BUTCHER OF KINGSVILLE Izabela Muzzin 13 Main St W, Kingsville (519) 712-9573 @ButcherofKville THE CHOP SHOP FRESH MARKET Tyler Truax 34 Heritage Rd, Kingsville (519) 733-3330 www.chopshopmkt.ca COTTAM COLD STORAGE & MEAT MARKET John Ivanisko 120 Talbot St, Box 134, Cottam (519) 839-4744 DANA SHORTT GOURMET Sarah Moreno 55 Erb St E, Unit 101, Waterloo (519) 772-2304 www.danashortt.ca @danashortt DAVY JONES QUALITY MEATS Kyle Deloof 1030 Confederation St, Sarnia (519) 383-8837 www.davyjonesmeats.com KOHN MEAT MARKET Jeff Greenwood 202 Egerton St, London (519) 455-5230 MILL RUN EATERY Pam Fanjoy 102 Main St, Erin (519) 833-0909 www.thefriendlychef.ca @PamFanjoy

t Relations

www.ontariomeatandpoultry.ca

BRAND NAMES

SCHWAB'S & PRIMO'S Brad March 1587 Tecumseh Rd E, Windsor (519) 253-3013 @schwabsprimos

lET MMIS TAKE CARE OF ALL YOUR EQUIPMENT NEEDS Stuffers, injectors, tumblers, smokehouses, cutters, grinders, vacuum pack machines and more!

WELLESLEY GOURMET MEATS & CHEESE Billie Ross 1211 Queen's Bush Rd, Wellesley (519) 656-2525 www.wellesleygourmet.com

Business Members

SALES, INSTALLATIONS, & SERVICE

LAMBTON MEAT PRODUCTS Doug Waller 5814 Minielly Rd, Box 268, Wyoming (519) 845-3358 (RETAIL STORE) The Country Butcher 500 Exmouth St, Unit 13, Sarnia (519) 383-1515

OIMP

Since 1979 | HACCP Certified

2449457 ONTARIO LTD Peng Duan 1255 Durham Rd. 13, Sunderland (647) 228-0532

&

ADMINISTRATION

BOARD LISTING

PRESIDENT | Cory Van Groningen VG Meats, Simcoe

PAST PRESIDENT | Joe Abate Abate Packers, Arthur

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

VICE PRESIDENT | Richard Halenda The Meat Depot, Oshawa

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

SECRETARY/TREASURER | Carol Goriup Florence Meat Supplies, Oakville

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

DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener

MARKETING AND COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR | Janet Wellwood info@oimp.ca MARKETING AND DESIGN COORDINATOR | Melissa Shewman m.shewman@oimp.ca

340 Industrial Parkway South Aurora, Ontario, Canada. L4G 3V7 Tel: (905) 841-1717 | 877-873-6647 Fax: (905) 841-1733 www.mmis.ca

DIRECTOR | Christine Hobson Halenda's Fine Foods, Oshawa DIRECTOR | John Koch Walnut Hill Farm, Gads Hill DIRECTOR | Marc Oliver Sargent Farms, Milton DIRECTOR | Brenda Reinhardt Sprucedale Quality Meats, Sprucedale DIRECTOR | Tim Schinkel Schinkel's Legacy, Chatham

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.

PUBLICATION Spring Summer Fall Winter

ADVERTISING DEADLINE February 13 May 15 August 14 November 13

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.

BLOCKtalk - Spring 2015 5

OIMP

Ontario Names Members to Agri-Food Growth Steering Committee Ontario’s premier, Kathleen Wynne, has named several individuals to the Agri-Food Growth Steering Committee. The group is tasked with providing advice and guidance on the road to pushing Ontario’s agriculture and agri-food sector to “double its annual growth rate and create 120,000 new jobs by 2020”.

Included on the committee are: • Deb Stark, Deputy Minister, Ministry of Agriculture, Food and Rural Affairs • Amy Cronin, Ontario Pork Chair, hog farm operator • Ted Bilyea, President,Ted Bilyea & Associates consulting firm and Chair of the board of directors, Canadian AgriFood Policy Institute • Jim Brandle, CEO, Vineland Research and Innovation Centre • Christian von Twickel, Executive Vice-President, Dr. Oetker Canada Ltd • Norm Beal, President and CEO, Peninsula Ridge Estates Winery and Executive Director, Food and Beverage Ontario • Scott Graham, egg and cash crop farmer • Jamison Steeve, Executive Director, Martin Prosperity Institute (Rotman School of Management at the University of Toronto) and the Institute for Competitiveness and Prosperity

6

BLOCKtalk - Spring 2015

Co

Names in the News The steering committee will be co-chaired by Ontario Ministry of Agriculture, Food and Rural Affairs, Deputy Minister, Deb Stark and Ontario Pork Chair, Amy Cronin.

In Photo: Kevin Stemmler, Chef Susur and Sabine Stemmler

Kevin Stemmler judges local chef competition Early February, Kevin Stemmler from Stemmler Meats & Cheese had the opportunity to judge the 2015 Iron Chef Waterloo Region competition.

Guests indulged in eight chef stations, sampling portions of signature dishes featuring beef donated by Stemmler’s. Internationally renowned Chef Susur Lee was also a guest judge. Proceeds from the event will help support Conestoga's Culinary Arts Programs.

www.oimp.ca

OIMP

Competition Provides Motivation to Excel By: Heather Nahatchewitz, OIMP Marketing and Communications Director

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in our vision statement.

As part of that, we are continuously looking for ways our members can distinguish themselves from a crowd. Being an OIMP Proud Member is the first step. Taking home the title for your bacon, sausage, deli turkey, or superior knife skills takes you that much further.

Ontario Finest Meat Competition™, now entering its 26th year, is your opportunity to challenge yourself.

Everyone knows that when you claim to Get innovative with be the best, or have the best, it’s a biased your recipes; don’t be statement. How could it not be? But if you afraid to try something new. For a relatively don’t truly believe that your skills, your low entry fee, your product will be product and your people are the best they judged by well-known can be, then why aren’t you trying harder? foodies including writers, bloggers, and Most businesses make the same chefs. It’s a whole lot claims so why would anyone believe cheaper than running focus groups, you? That’s where competition comes or paying someone to sample your in. Being willing to put your finest new product and collect feedback. forward to be judged by trusted thirdAnd the return on investment, should party experts may just give you that you win, is immense. Even if you competitive edge should the score don’t win, there’s a take-away. What come down in your favour. Being characteristics does the winning able to declare an award winning product have that yours doesn’t? product or that you are Ontario’s Is there an finest butcher goes further than opportunity to just bragging rights. It becomes improve? a marketing tactic to leverage for Are you the literally years to come. finest butcher in OIMP believes in fostering innovation Ontario? Here’s and recognizing excellence – it’s right your chance to Ontario Finest Meat Competition

prove it. Ontario’s Finest Butcher saw such an overwhelming response to the inaugural competition in 2014, that it’s now an annual event. Enter yourself or an employee and, should you make it past the elimination round, face off head-to-head in the final round, on stage in front of your peers, at the 2015 Meat Industry Expo. It’s a great motivator for you or your staff to work on your knife skills and think of unique ways to present fresh meat and poultry products.

Being judged by meat Winners cutting for both experts Competitions will and peers, be announced at will provide indicators the OIMP Awards of where Gala, Saturday you excel October 24, 2015. and where you can improve, and by earning the highest score you’ve earned the right to say you are Ontario’s Finest Butcher. Again, given the low cost to participate, the ROI, even if you don’t win, may just be a few new top-sellers in the meat case.

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deadline to register: June 22, 2015 Ontario's Finest Butcher competition deadline to register: August 14, 2015 Information on registration for both competitions will be available mid-March. www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2015 7

OIMP

TECH TALK

Product Recalls:

Practicing Prevention for Safeguarding

Risks always lurk in the supply chain, especially in an environment as complex as the meat processing industry.

Even plants with the best controls are at risk - human error or mechanical breakdowns can happen at any time.

How meat processing companies prepare for potential problems, to mitigate the fallout should they happen, Daphne Nuys-Hall, can spell the difference between continued consumer confidence and a shuttered business.

Technical Director

In 2014, there were 192 Class 1 recalls in Canada; Class 1 being the highest level due to the potential risk to human health and safety. Of these 192 recalls, two categories rise to the top as the major causes - undeclared allergens and microbiological contamination.

Approximately 70% of recalls were from undeclared allergens, 13% of which were meat products. This may not seem significant, but if one considers there were 36 recalls associated with meat products, 17 were from undeclared allergens, this number becomes a staggering 47%.

The following are essential elements of an effective Allergen Control Plan: • Master List of Ingredients - Identify the sources of allergens in your facility.

• Allergen Mapping - Look at the entire production process from start to finish and identify any hazards that need to be controlled.

• Purchasing - Develop procedures for purchasing of ingredients to ensure proper control and identification of allergens for incoming ingredients.

Simple changes in how meat processors • Receiving - Place controls over what is handle and trace allergen containing allowed in, or how it is received. ingredients and labels at their facilities can help dramatically reduce the number of • Storage - Develop procedures recalls due to undeclared allergens. for the proper storage of ingredients containing allergens.

How can you mitigate your risk?

By developing and implementing good manufacturing practices in your meat plant, you can reduce the likelihood of being involved in an avoidable recall.

Develop and Implement an Allergen Control Plan An Allergen Control Plan (ACP) is your company’s written document regarding the storage, handling, processing, packaging, and identification of allergenic foods and ingredients. An effective ACP depends on keeping allergenic foods and ingredients separate from all other products and ingredients from the time they enter your facility until they are introduced into the production line and beyond. Every attempt must be made to visibly identify allergens and isolate them at every step, from other foods, ingredients and equipment.

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BLOCKtalk - Spring 2015

• Production - Dedicate equipment and rooms for the manufacture of products containing allergens; however, when this is not possible schedule production accordingly.

• Use of Re-Work - If using re-work, develop procedures that detail the controls around its use.

• Labelling - Develop procedures to review labels at least annually or when changes are made to product formulations.

• Sanitation - Develop sanitation programs to ensure cleaning between allergen and non-allergen product runs.

• Employee Training - To ensure that the ACP works, both management and employees must be trained to understand their roles and responsibilities.

• Product Development - When developing new products, it is important to minimize the use of potential allergens. If there is a choice between using an ingredient that contains a small amount of allergen and one that does not, focus on eliminating the allergen. By doing this upfront, potential risks to consumers and the challenges of monitoring and controlling allergens in the plant are reduced.

An Allergen Control Plan is about protecting the health and confidence of consumers. But it is also about protecting the financial health and reputation of your company.

Develop and Implement a Test and Hold Policy Of the meat products recalled in Canada, 53% were due to microbiological contamination. A vast majority of these recalls were triggered by testing performed either by the plant or by the Canadian Food Inspection Agency.

Regardless of who is performing the testing, it is important that when product is being sampled for pathogenic microorganisms that the company hold and segregate any tested product as well as any potentially related products until the test results are received. This ensures that in the event there is a pathogen positive, these products have not entered the marketplace, thereby avoiding the need for a recall.

Implement a Traceability System A robust traceability system will enable full traceability from incoming raw materials through to end product.

Traceability can be divided into 3 blocks: • Backward Traceability - knowing the source for every product or component. www.oimp.ca

• Process Traceability - knowing the detailed composition of every prepared product.

• Forward Traceability - knowing who the clients are that received the product.

ortant

The ability to quickly and accurately trace foods back through production, processing and distribution will enable operators to quickly quantify, identify and remove any potentially affected products from the marketplace and or inventory in a timely manner which can reduce the overall impact of a recall.

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Develop and Test Your Recall Plan

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A Recall Plan is a sequential list of steps, detailing resources and procedures, to be taken in order to effectively remove defective or unsafe products from the marketplace. The Recall Plan should include information about the recall team, including their contact numbers and a description of each person’s role. The plans should also identify the procedures required to identify, locate and control recalled products; the procedures to investigate the potential for other products to be affected and locate and

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control them; methods to investigate and respond to consumer complaints; the traceability procedures, including the capability to access customer and supplier names, addresses and contact numbers; procedures to test the effectiveness of the recall program by performing a mock recall, procedures to notify the regulatory authorities, and procedures to evaluate the effectiveness of a recall and update the plan as necessary. A well-defined recall plan is indispensable for a company’s survival in the face of potentially paralyzing circumstances.

OIMP has developed a suite of resources including INFO Sheets, a Recall Manual Template, Standard Operating Procedures and Forms for our members to assist them with the development of their food safety systems. OIMP also offers a series of workshops and webinars, designed to address a variety of issues processors may face while operating a meat plant, including Traceability, Allergen Control and Recall.

Don’t be a statistic in 2015 – prepare yourself now to safeguard your business today and consumer tomorrow.

OIMP

Associated OIMP Workshops and Webinars April 29, 2015 Workshop

Traceability Through the Value Chain September 30, 2015 Lunch and Learn Webinar Allergen Control Plans - Preventing a Recall December 2, 2015 Lunch and Learn Webinar Labelling Prepackaged Meat Products

For more infotmation, contact: Daphne Nuys-Hall OIMP Technical Director technical@oimp.ca (519) 763-4558 ext. 222

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@bio_Track @bio_Links BLOCKtalk - Spring 2015 9

OIMP

SAFETY FIRST

Bill 18: What You Need to Know The act provides greater protection for these vulnerable workers. For instance: • If you hire unpaid workers, such as interns and co-op students, you are now just as responsible for their health and safety as you are for your paid workers.

The Act amends the Occupational Health and Safety Act (OHSA) to include temporary and unpaid workers under its definition of workers.

• If you hire temporary workers, an amendment to the Workplace Safety and Insurance Act (WSIA) means you and not the workers' temp agency could become responsible for any workplace injury costs the workers incur - for the purposes of experience and merit rating programs under section 83 of the WSIA. Implementing this change would involve proclaiming into force related provisions of the act, and establishing a regulation.

If you hire temporary or unpaid workers, Ontario's just-proclaimed Bill 18, Stronger Workplaces for a Stronger Economy Act, has expanded your health and safety responsibilities. Some are already in effect.

These two groups of workers are particularly vulnerable to injury. In the last year alone, three Ontario co-op students have died in work-related incidents: • High school student Adam Keuken was crushed under a front-end loader in the first week of a co-op placement at an auto recycler.

average and had already worked an afternoon shift at a part-time job.

• College student Aaron Murray died in a head-on collision after completing a night shift as part of an unpaid work practicum. He had a 98.5% grade

• College student Wayne Affleck was electrocuted while working as an apprentice electrician for a power distribution equipment maker.

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Your Meat Superheroes are here to save you time and money. call us today 1-866-573-6328 Chris 10

BLOCKtalk - Spring 2015

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OIMP training gaps, and integrate these workers into ongoing training and educational activities,

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• encourage them to ask questions and express concerns, • encourage their supervisors to observe and coach whenever an opportunity arises, • create a buddy system that pairs them with seasoned employees, (Cont'd)

• make your whole organization aware of the changes and their impact.

Some employers may falsely assume unpaid and temporary workers already have all the skills and experience needed to perform the tasks they were hired for. Consequently, these workers may not receive the necessary training and supervision they need to meet the workplace's health and safety performance standards. For these and other reasons, new workers are three times more likely to be injured on the job during the first month of employment than at any other time.

They can also put other workers at risk.

If you have any doubts, ask an expert. Workplace Safety & Prevention Services consultants can help you assess your existing program and identify opportunities to protect your employees and grow the life of your business.

Ensuring all workplace parties fulfill their duties will go a long way towards keeping everyone safe and on the job.

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5110 Creekbank Rd Mississauga, ON L4W 0A1 (877) 494-9777 www.wsps.ca

How the OHSA amendment affects employers Essentially, employers are now expected to protect these workers as they would their permanent workers. For workplaces with a comprehensive and fully compliant heath and safety system in place, the implications may be minimal.

For workplaces still building their health and safety system, the changes present an opportunity to enhance the health and safety of all their workers. The outcome for all workplaces: a safer, more productive organization.

Time is valuable

How to implement the changes Here's a sample list of ways to protect these workers and implement the changes: 1. Inform yourself about the contents of Stronger Workplaces for a Stronger Economy Act. 2. Review your health and safety management system for opportunities to improve protection for temporary and unpaid workers. For example:

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• know your duties as an employer under the Occupational Health and Safety Act, • ensure all employees understand their roles and responsibilities under the act, • provide the same orientation training to unpaid and temporary workers as you would to any new worker, • assess the job and hazard-specific training needs of unpaid and temporary workers, fill any identified

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

BLOCKtalk - Spring 2015 11

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OIMP

2015 OIMP Webinar and Workshop Schedule

Lunch & Learn Webinars run from 12:00 to 1:00pm. Invitations to login will be sent once registration is received and processed. Workshops run from 1:00 to 4:00pm at the OIMP Guelph office (unless otherwise noted on the registration form).

OIMP MEMBERS receive a

DISCOUNT

50%

on all registration fees!

March 25 - E-Marketing Webinar ($50 per person)

Goodbye 1990, hello 2015! It’s the world of computers, tablets and smart phones. Learning how to incorporate email marketing into your efforts is an effective way to be in touch with current and potential customers. Whether it is to promote a sale, expand your customer database, or increase foot traffic, e-marketing is a targeted and measurable tool delivering tangible results. Melissa Shewman, OIMP Design and Marketing Coordinator, will demonstrate how to create a customized email campaign and the steps to follow to ensure you get your message through the everyday clutter.

April 22 - Setting up a Micro Lab in your Meat Plant Webinar ($50 per person)

processing plants when warm humid air comes in contact with cooler surfaces such as those found in cut rooms, chiller rooms and packaging rooms. This workshop will outline the principals of sanitary design of a meat processing facility, in relation to humidity and temperature, to control condensation.

June 24 - Energy Conservation Workshop ($150 per person)

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. By focusing on energy management and understanding the electricity market, your business can create opportunities to save money on your energy bills. This half day session will focus on what the biggest energy costs may be and the potential means of conserving energy and reducing costs.

July 22 - Bar Coding - Traceability and Recall Capability Webinar ($50 per person) September 30 - Allergen Control Plans - Preventing A Recall Webinar ($50 per person)

The key function of a microbiology lab is to provide a safe and efficient environment for the culture, study, storage and disposal of micro-organisms. Addressing these requirements means you’ve got yourself a lab. Learn from industry experts on what you would need to set up and operate your own in-house lab.

For hypersensitive individuals, certain foods and their derivatives can cause allergic reactions. There is no cure for food allergies and the only way for an allergic individual to protect themselves is strict avoidance of the allergen. This webinar 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.

April 29 - The Evolution of Plant Floor Data Collection Workshop ($150 per person)

November 18 - Manufacturing Innovations Workshop ($150 per person)

Implementing an in-plant traceability solution can seem a daunting and expensive venture. Where does one get started and how much should be invested? This workshop, held on location at Carlisle Technology, will educate participants on affordable and streamlined data collection to simplify plant processes and traceability.

May 27 - Ventilation Design and Food Safety Workshop ($150 per person)

Unwanted moisture is a problem in nearly all meat processing plants throughout the world. Dangerous conditions, such as fogging, are the results of unwanted moisture forming on equipment, floors, ceiling, and walls. Condensation happens in

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BLOCKtalk - Spring 2015

December 2 - Labelling Prepackaged Meat Products Webinar ($50 per person)

Your label is the gateway to a sale of your product. It tells the consumer who you are, what products you are selling and why they should buy your products above all others in the meat counter. Inaccurate, misleading or incomplete labels could negatively affect the consumer’s perception of your product and could be in violation of one or more labelling regulations, which could potentially lead to your product being recalled.

This webinar will discuss the characteristics of compliant and complete labels.

www.oimp.ca

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“At AVA, we are a major supplier of case ready meats to supermarkets and other retailers throughout the Northeast. We help our customers with just-in-time case ready beef and pork programs.

The advantage we provide is that all of our products look as if they were produced at store-level.

“We achieve that ‘wrapped in-store’ “Fabbri Stretch look using Fabbri Stretch Wrappers Wrappers make a from Reiser. Our high-speed Fabbri superior package machines consistently produce superior that retailers love packages that ‘scream’ fresh. And because it appears when we combine Reiser’s Vemag to be wrapped MMP ground beef portioner and tray in-store.” handling equipment with the Fabbri system, we have a fast and efficient case-ready solution.

“The bottom line is that Reiser is one of our most valuable and trusted partners with nearly 80% of the machines in our plant from them. Reiser equipment is perfectly suited to our mission of producing products that appear to be wrapped in-store. Plus, Reiser service and support is second to none – we feel they are just as committed to our success as we are!”

Lenny Lombardi, Vice President

www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290 2014

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2015 13

OIMP

Funding Programs for Ontario Processors

Fed/Dev - Investing in Business Growth and Productivity (IBGP) IBGP focuses on established businesses that have the potential to be global players with innovative and unique opportunities to accelerate growth and support job creation. This initiative helps businesses to expand their markets and facilities, adopt new technologies and processes to improve productivity, and increase business capacity to participate in global markets and integrate into global value chains. Funding supports eligible Small and Medium Sized Enterprises (SMEs) to undertake activities related to: • Adapting or adopting new technologies, processes, and related skills development; • Business opportunity development, growth and integration in global value chains; 14

BLOCKtalk - Spring 2015

• Facilities improvement or expansion; • Market development and expansion; and • Business expansion to support greater economic diversification.

For more information, visit www. feddevontario.gc.ca.

Fed/Dev – Advanced Manufacturing Fund (AMF) AMF is a $200 million, fiveyear federally-funded program which supports investments in activities that create new and innovative products or production methods such as prototyping, demonstration projects and advanced product testing.

Repayable funding is available for manufacturing companies that are either undertaking manufacturing activities or conducting research and development in Ontario.

Non-repayable funding is available for post-secondary institutions and not-for-

profit organizations that are collaborating with Ontario manufacturers.

For more information, visit www. feddevontario.gc.ca.

Funding for Youth Internships Food manufacturing companies that are looking to develop new products or improve their technical production processes may qualify for funding to hire an intern through the Industrial Research Assistance Program (IRAP). This program provides financial assistance to innovative Canadian SMEs to hire post-secondary graduates to work on innovation projects. It is designed to meet the needs of innovative companies and to encourage the advancement of highly skilled young people in a rapidly changing labour market.

For more information, visit www. nrc-cnrc.gc.ca.

Rural Economic Development Program (RED) The RED Program has up to $4.5 million funding per year for three years to help rural communities remove barriers to community development and promote economic growth to support sustainable rural economies and regions, while developing the capacity, tools and flexibility they need to become stronger, more prosperous communities.

This will be accomplished through achievement of the Rural Economic Development Program strategic outcomes listed below: • Rural communities and regions have enhanced capacity to succeed; • Rural communities are healthy and vibrant; and • Regions are economically competitive.

For more information, visit www. omafra.gov.on.ca/english/rural/red

www.oimp.ca

OIMP

2015

October 23-24 meatindustryexpo.ca #MEATEXPO15 OIMP is proud to host the 2015 Meat Industry Expo at the Scotiabank Convention Centre, Niagara Falls. If you are interested in joining us as an exhibitor act now! Prime spaces are going quickly. Contact Derek Boudreau at (519) 635-9281 for more information.

New this year! OIMP Business Members have a place of their own in the Flavours section. Come sample some of their finest products and talk to the people that make them. To date, space has been reserved for the following:

Sincere thanks to our first Gold Sponsor:

For more information on sponsorship please contact Janet Wellwood at (519) 763-4558.

· POUCHES · SHRINK BAGS · THERMOFORMING FILM · TRAY LIDDING FILM · SKIN FILM ·

BEYOND THE CUTTING EDGE

Visit XtraPlast:

Why Choose XtraPlast?

Pack Expo, Chicago • Bakery Congress PackEX • OIMP Meat Industry Expo

No One Else Has More Real-Life Material & Machine Experience.

Get your FREE Membership at XtraPlast.com and Start Saving on Packaging Materials Today!

Call 877-435-4555 · Fax 819-395-6444 · Sales.Canada@XtraPlast.com www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2015 15

OIMP

o

RETAIL ASSOCIATE MEMBER PROFILE

AKRIDGE

ACRES COUNTRY MEAT STORE

By: Heather Nahatchewitz, OIMP Marketing & Communications Director

W

ith the store not visible from the road, if not for a large sign I may have missed Oakridge Acres Country Meat Store all together. When they say this is a ‘country’ store it’s no exaggeration with the cattle and bison farm sharing the same plot of land.

But that doesn’t mean this retail outlet wouldn’t rival any found in more urban areas. In fact, up to 15% of Oakridge’s customer base travels from Toronto with coolers in the trunk to stock up on beef, omega-3 chicken, pork, lamb, turkey, bison, and wild boar. The remaining customer base mostly comes from London, Brantford, Elmira, and the tri-city area.

Owners, Cindy and Mark Gerber, weren’t always in the grocery business. They both worked off the farm, but eventually quit their jobs to raise a Black Angus herd as breeder stock. Then BSE hit and all of a sudden the cattle were worth nothing. Rather than find employment elsewhere, Cindy and Mark started a freezer business out of the

16

BLOCKtalk - Spring 2015

garage selling just lamb, chicken, and beef that first year. As the demand grew, the Gerber’s added more freezers.

When they ran out of room in the house with 13 freezers, they had to make a decision on the future of the business and on September 17, 2008, Oakridge Acres Country Meat Store opened its doors.

Oakridge has nine employees, most of them part-time. Daughter Jessica works in the store year-round and runs her own garden centre May/June. Son Benjamin attends U of W, and helps in the store when needed but his interest lies more on the farming side, planning upon graduation to return to the farm full-time.

Doing their best to sell only local products, Oakridge started with about 20 local farmers but have since grown to 40. The Gerber’s themselves raise Black Angus

beef cattle, and have started a small bison herd on the 175 acre farm. Their cattle are not vaccinated, do not receive antibiotics or growth stimulants, and are fed a diet consisting of 80% grasses/hay and 20% non GMO barley. Most of what Oakridge sells follows the philosophy of simpler is better, including a wide range of antibiotic-free, naturally and ethically raised meats.

The natural strategy has been popular with customers looking for certain diet attributes, while also providing options including a wide selection of nitrate-free and glutenfree products for those with allergies or sensitivities. To further understand and meet the demands of this market, Oakridge partners with local naturopaths, homeopaths and nutritionists.

“Naturopaths have sent their clients here for meats like rabbit and bison which will provide the nutrients they need without the fat,” says Cindy.

Looking around the store, you will see a great variety of packaged goods in addition to fresh bakery items, cheeses, and prepared soups and entrees. But not too much at Oakridge can be www.oimp.ca

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In photo: Benjamin, Cindy, Mark, and Jessica Gerber found in large grocery chains. “If we see it on the shelf in a chain store, we will take it off our own shelf,” says Cindy. “That’s not who we want to be.”

The market Oakridge caters to appreciates local food, but it’s much bigger than that. “People are looking to get back to knowing where and how their food was raised. It needs to taste good, and be healthy. There’s a resurgence of a simpler time, where people are cooking more, and relying on convenience less.”

To further encourage that food connection, Oakridge hosts a “Fall Farm Day” the last Saturday in September each year. Customers are invited to come meet the people who supply Oakridge Acres with so many amazing products. Each of 20 farmers has a booth where they can sample their wares and talk about their own operations.

Guests can soak up the farm atmosphere with tours, hay rides and At Oakridge Acres you can find meat and poultry kid’s activities. “The Farm Day meets from other OIMP members including: Stemmler with our vision. We are always looking for Meats & Cheese, Everspring Farms, The Poultry opportunities to do that,” adds Cindy.

Members Supporting Members:

Place, Top Market Rabbitry, VG Meats, and Another way of connecting includes cooking classes offered right in the store. Display units were built on wheels so they can be easily Abate Packers. moved out of the way and a guest chef comes in to teach the group how to prepare a healthy and delicious meal. Sampling events on Saturdays also provides suppliers an opportunity to gain feedback on their products, strengthening the value chain and meeting customer’s needs.

Speaking long-term, Cindy says, “We want to double the size of Being honest and transparent is important the store. Build a large cutting room, and have our own butcher.”

In seeing to the Gerber family. “It’s how we earn what they respect,” says Cindy Gerber. “From other have already accomplished farmers, staff, customers. When someone with the existing asks a question, we answer honestly.” space, it seems the next logical step. With simple word-of-mouth, along with social media tactics, helping to drive traffic from as far as Toronto, this ‘country’ store should have no problem growing to meet the demands of an even larger, ever-changing market.

Oakridge Acres Country Meat Store 2132 Greenfield Rd., Ayr, Ontario N0B 1E0 (519) 632-7653 | www.oakridgeacres.ca www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2015 17

OIMP

ASSOCIATE MEMBER PROFILE

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In photo: Bill de Vos, Trina Ounitchenko, and Dr. Alexander Zetzl

Founded in Markham, and hence the name MMIS (Markham Meat Industry Supplies) it’s a privately-owned corporation established in 1979, employing about 20 full-time employees.

Relocating to Aurora, Ontario, in 1987, and subsequently purchasing Mondo Spice in 2001, what is now known as MMIS Mondo, MMIS Inc.has warehousing facilities in Western Canada, Quebec and Chicago allowing them to efficiently serve customers across the country.

MMIS Mondo has been supporting OIMP since 1986!

18

BLOCKtalk - Spring 2015

By: Heather Nahatchewitz, OIMP Marketing & Communications Director I had the great pleasure of sitting down with three representatives from MMIS Mondo; Dr. Alexander Zetzl, who serves as Technical Director and holds a Ph. D. in Food Science, Trina Ounitchenko, Operations Manager, and Bill deVos, Managing Director.

Three very different people but all with a shared passion for the business demonstrated by their enthusiasm and genuine interest in meeting their customers’ needs.

MMIS company founder and owner Bert Zetzl was the first in Canada to provide artificial casings to the meat industry, a product which MMIS remains well known for. What I didn’t know was that fibre casings for salamis have special protein adhesions for peel-ability that can be customized to the product, and to the type of conditions for fermenting, ripening, and drying. Orders can also be customized by thickness, and

dimension, and designed to ‘peel like an orange’ if requested. The advantage over natural casing is the consistency and stability from one end to the other.

Casings are imported from Germany and I’m told MMIS is the only company in Canada that does casing converting which is essentially taking mill reels, cutting to order and adding loops.

Destined for the smaller companies that still fill by hand i.e. local butchers, this is a competitive advantage for MMIS. That’s not to say MMIS doesn’t also serve some of the largest companies in Canada, in fact, medium to large being their greatest area of growth and a focus for the upcoming year. Being HACCP-certified helps in meeting customer expectations, especially for this segment, however, as Bill puts it, “It’s important for them, www.oimp.ca

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but it’s also important for us. It’s a lot of paperwork that doesn’t directly generate revenue, but there are significant benefits to our own production. There is a real conscious effort company-wide to follow the protocols.”

MMIS also sells equipment imported from Europe, includingstuffers, injectors, tumbling units, and grinders, plus services all machines. “We’d like this part of business to grow,” says Trina, “but unless there is an expansion or a new build, repeat sales from the same customer is rare. This equipment is made to last.”

blends like Teriyaki, Honey Garlic, etc. Customers can also bring in their own blends and ask them to be replicated. The R&D team analyzes the sample, and recreates the recipe. It can go back and forth a couple of times until it has the taste and look the customer is wanting. Unique recipes help differentiate customers’ products and become proprietary to them.

What’s next for Mondo?

Alexander responded, “We have a couple of new technical products we’re just beginning to promote including a shelf-life extender for fresh sausage.”

person. Making sure the customer has what they need when they need it is paramount.

OIMP

From the inside, it’s a small group and the staff culture is intimate. Everyone knows each other and the formalities of the typical corporate hierarchy don’t stand. Any person can speak to anyone else in the company at any time. And it works for them as proven by the low employee turnover. “We’ve been fortunate with our hires,” says Trina. “We joke that once you’re in, you can’t get out.”

The 25year OIMP membership certificate is the first thing you see when entering the building. In addition to membership, MMIS Mondo also supports OIMP through advertising and participating at events like the Meat Industry Expo.

“You don’t go to the dentist for a haircut.”

MMIS Mondo, the other half of the business, is considered a division of MMIS Inc. and specializes in functional ingredient and custom spice blending. With an on-site lab and R&D team, Mondo combines technical knowledge with innovative ingredients to supply customers with unique blend and flavour profiles.

What’s more, given all the different sizes of equipment and varying recipes, the customer can order in whatever size packaging they require.

Dubbed Mondo Extend this functional ingredient is a ‘clean label’ product that can up to double shelf life, reducing waste and increasing profits.

A replacement option for the chemical erythorbate is Mondo Colorfix. Also a ‘clean label’ product it increases the speed of the curing process while delivering a nice pinkred colour. “It’s about delivering options for our customers,” says Bill.

Trends have dictated the development of recipes that are gluten-free, allergen-free, The ingredients side low sodium, etc. opening definitely has shown new markets. (Trina spoke growth and will continue about a challenge they were to grow, along with new, given to develop a lowunique highly functional sodium Montreal Steak products which are Spice - an oxymoron if ever not often offered by there was!) competitors.

New flavour profiles like Tandoori, Creole, and Chimichurri, round out a product listing that also carries more traditional

What distinguishes MMIS Mondo is the customer service. There are no automated phones; every call gets answered by a live

www.ontariomeatandpoultry.ca

Why are they members?

Bill sums it up by saying, “If there’s an association who can help you out with issues, provide information, then you should belong.

A collective voice has a stronger impact.”

My favourite line of the day goes to Trina however as she explains that if the association was irrelevant to your business then that’s one thing, but OIMP is an accurate source for members to get the information they need. In other words, “You don’t go to the dentist for a haircut.”

340 Industrial Pkwy. S. Aurora, ON L4G 3V7 www.mmis.ca (877) 873-6647 BLOCKtalk - Spring 2015 19

OIMP

AFFILIATE MEMBER PROFILE

Showcasing Ontario Beef

Canadian beef “fueling the CFL”.

At each game attended, a 30-second video clip showcasing Canadian Beef was viewed on the stadium’s big screen along with a live shot featuring an Ontario beef farming family. A BFO activation area was also set up to engage with fans and promote Canadian and Ontario beef. In BFO's activation space, local beef farmers took part to raise awareness and talk to the public about the high quality and nutritious beef they work hard to produce.

Cooking and nutritional information was also distributed via display materials, handouts and “The Playbook” filled with powerful beef recipes. At each game, BFO had great representatives for the big screen, with Dave and Fran Cavanaugh of Peterborough at the Toronto Argonauts game, Jamie Clark at the Ottawa RedBlacks game, and Jason Desrochers and family joining for the Hamilton Tiger-Cats match.

Beef Farmers of Ontario (BFO) had an exciting year in 2014 with plenty of new activities to promote the great taste and availability of Ontario beef.

BFO teamed up with Mushrooms Canada to promote the concept of Blendability combining finely chopped mushrooms with ground beef to bring another serving of vegetables to the plate, add volume to meals, and extend portions. This was a great opportunity to reach out to moms and young families wishing to make nutritious and satisfying meals using beef.

Recipes were developed along with photos and videos which are now featured on www.blendandextend.ca. The expertise of food bloggers was also enlisted to add to this delicious collection of recipes.

In 2014, BFO was also active in creating awareness of the value of the Association to its members while implementing the check-off increase which took effect on November 1, 2014.

As an organization, BFO has witnessed many changes over the years. Despite all of these changes, the principles of the organization have remained the same: a tough and credible advocate and unified voice for the province’s beef

BFO along with Mushrooms Canada, hit the road to attend the Hamilton Food and Drink Fest, as well as the Ottawa Women’s Show to promote Blendability and the nutritional benefits of Ontario beef and mushrooms. Blendability was also showcased at the Food Bloggers of Canada Conference in Vancouver, where BFO and Mushrooms Canada partnered as a presenting sponsor. BFO looks forward to continuing and building on this partnership in 2015.

You may have also caught a glimpse of BFO at a Canadian Football League (CFL) game this summer and fall.

Partnering with the CFL and Canada Beef, BFO travelled to Hamilton, Toronto and Ottawa to promote Ontario and 20

BLOCKtalk - Spring 2015

the voting delegates at the BFO Annual General Meeting in February of 2014, who overwhelmingly endorsed (77%) a proposed increase of $1.00 to the provincial portion of the check-off raising the total check-off per head from $3.00 to $4.00.

BFO utilizes valuable check-off dollars, provided by its membership, to support programs and services that help beef farmers, and to provide solutions to issues facing the beef industry in Ontario. The following is a short summary of how BFO has used, and will continue to use checkoff dollars in support of its members: • Established and maintained the Risk Management program as a valuable business tool for beef farming families.

• Investigating and developing a long-term strategy to expand the cow herd in Ontario.

• Developed a Make It Ontario Beef Brand to support local farmers and promote locally grown beef.

• Provide timely market information and statistical data to help farmers make informed business decisions.

• Providing financial support to important organizations such as the Ontario Corn Fed Beef Program, 4-H Ontario, Ontario Association of Food Banks, and Farm & Food Care.

• Established the BUILD Leadership Program to invest in future leaders.

farmers, representing all sectors of the industry. BFO has done well to represent its members with the resources available, but income continues to decline and costs continue to rise. This was recognized by

To read more about BFO's initiatives, please visit www.ontariobeef.com and view their Report Card.

www.oimp.ca

Smoky Beef Brisket Sandwich

OIMP

Serves: 8 | Prep Time: 15 minutes | Cook Time: 3 1/2 to 4 hours

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Ingredients

4 lb (2 kg) Ontario beef

1 cup (250 mL) barbecue

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1 tsp (5 mL) steak spice

2 tbsp (30 mL) brown sugar

2 tbsp (30 mL) canola oil,

1 tbsp (15 mL) apple cider

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6 slices Ontario side bacon,

8 soft rolls, such as Kaiser

chopped

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1 onion, chopped

8 slices cooked Ontario

4 cloves garlic, chopped

bacon

1 cup (250 mL) beer, such

1 1/2 cups (375 mL)

as amber ale

prepared coleslaw

www.ontariomeatandpoultry.ca

Season the brisket all over with steak spice. Heat the 1tbsp (15 mL) oil in a large skillet set over high heat.

Cook for 3 to 4 minutes per side or until well-browned.

Transfer brisket to a roasting pan.

Reduce heat to medium. Cook bacon, onions and garlic for 5 to 8 minutes or until softened. Add to roasting pan along with beer, barbecue sauce, brown sugar, vinegar, and 1 cup (250 mL) water.

Roast, covered, in 325째F (160 째C) oven for 3 1/2 to 4 hours or until brisket is fork tender. Check brisket in last hour of cooking to ensure there is liquid in the bottom.

Add 1 cup (250 mL) of water, if needed. (There should always be at least 1inch/2.5 cm of liquid in the bottom of the roasting pan) Remove brisket and let rest. Strain and remove fat from sauce. Simmer sauce for 10 to 20 minutes to reduce.

Slice brisket against the grain. Layer in brisket, sauce, bacon and some coleslaw between rolls. Serve with additional coleslaw.

BLOCKtalk - Spring 2015 21

OIMP

Exciting New Workshop at Conestoga On April 28, the Institute of Food Processing Technology will be offering a new one day workshop, Data Management in Food Manufacturing. The purpose of the workshop is to discover how to improve your bottom line in your food manufacturing facility through the effective collection, analysis and use of day-to-day data. This event will include presentations by industry leaders on their effective use of data, interactive workshops with participants, and a demonstration of applicable operating software.

For more information contact ifpt@conestogac.on.ca.

Silliker and Conestoga College Partner on New Courses

Craig Richardson Institute of Food Processing Technology 850 Fountain Street South Cambridge, ON N3H 0A8 519-748-5220 ext. 2499 ifpt@conestogac.on.ca

Silliker Inc. and Conestoga College have partnered to offer a "Good Laboratory Practices" short course. With an international network of over 50 laboratories in 18 countries, Silliker is dedicated to helping companies worldwide find practical solutions to today's food safety and quality challenges throughout the supply chain.

This special Silliker-Conestoga offering will provide participants with an understanding of the basic components of a laboratory quality system to ensure the production of accurate test results.

Scheduled for April 7-8, 2015, in Cambridge, ON, this course will cover: • • • • • • • • •

Accreditation & Certification Lab Facility & Environment Sample Receipt, Handling & Storage Data Handling, Reports & Records Laboratory Standard Operating Procedures Internal Audits Equipment Operation, Maintenance & Calibration Reagents, Solutions & Media Safety

For more information please contact ifpt@conestogac.on.ca or to register please click here.

Call us and find out how you can start saving money AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 1Y5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com

22

BLOCKtalk - Spring 2015

www.oimp.ca

OIMP

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2015 23

OIMP

Net-Can Ltd. 263 Elmira Rd Guelph, ON 519-341-1560 info@netcanltd.ca www.netcanltd.ca

Injectors Cook tanks Separators Dehairing Sets Blast Cooling Chambers Curing & Maturing Chambers Brine Injectors & Mixers Defrosting Chambers Vacuum tumblers Smoke Generators Smoke Chambers Angle Grinders Mixers Cutters

NEW & USED EQUIPMENT FOR YOUR BUSINESS NEEDS 24

Best Quality. Best Price. Longest Warranty Parts.

BLOCKtalk - Spring 2015

www.oimp.ca

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OIMP Industry Day Friday April 17, 2015

OIMP

10:00am – 3:00pm "Innovations - Collaborations - Solutions" Teatro Conference & Event Centre – Tivoli Room, 121 Chisholm Drive, Milton, ON L9T 4A6 Innovation and collaboration play key roles in providing solutions for the meat industry to achieve greater competitiveness and overall success. Working together and sharing ideas fosters an environment where growth and business potential can be realized. Meat processors, agri-businesses, distributors and suppliers to the industry are invited to join us to engage with one another and connect with leaders in the industry to be inspired to generate solutions to industry challenges and take advantage of opportunities.

Accessing government funding

Intervention to improve food safety

Ontario-based food processors can receive funding for innovative R&D activities, adopting new software/equipment technologies, enhancing their workforce, and developing industry clusters to overcome sector-wide challenges.

Hear from Mentor Works about the best organizational tools and resources for researching government funding options.

Hear from Department of Food Science, University of Guelph about the validation study results of using an intervention that will improve food safety by decreasing the risk of a food pathogen such as E. coli O157:H7 in non-heated fermented sausages, which could fit our small operations without jeopardizing the traditional artisanal sensorial quality of these products.

Creating systemic change in Ontario’s food system The Greenbelt Fund delivers support to farmers and local food leaders to ensure more Ontario products are being served and distributed through our public institutions, retail, and foodservice markets. Hear about success stories on projects that have accessed new markets in Ontario.

Driving innovation in Change or die the workforce Today more and more The skilled labour shortage is an issue both at the provincial and national level and is impacting the future success of small and medium size meat processing operators.

Learn about what the Food Processing HR Council is doing in terms of identifying need and providing tools and solutions.

demands are placed on farms and processors: needs that compel innovation. Every business owner needs to be clear on what is driving change in their world, both internally and externally.

Being innovative and collaborating with others can be challenging and at times painful… but it beats the alternative!

Proud Sponsors:

For more information on becoming a sponsor, please contact Janet at (519) 763-4558.

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2015 25

OIMP

Conducting R&D in 2015?

Food science requires a commitment to internal R&D in order to ensure that the product formulas meet the target market’s needs, as well as the required national protocols. Fortunately, the Industrial Research Assistance Program (IRAP) offers research grants and vouchers for Canadian businesses committed to innovation.

IRAP Funding for Internal Research & Development IRAP offers multiple programs to businesses interested in developing new technology or innovative products for the Canadian and international markets. For example, meat processors who wish to formulate a new product line, that is market leading and gives them a competitive advantage, can receive up to 80% of their related wages covered as well as 50% of subcontractor fees to a maximum of $50,000 in grant funding through the IRAP Accelerated Review Process. Larger R&D programs with >$100,000 in budgeted spend can receive up to 65% wage coverage in grant funding through another Gourmet Poultry & Gam ch, great-tasting e Me a t s Top-not

ROASTER CHICKENS, RABBITS, PHEASANTS, CORNISH HENS, DUCKS & QUAIL.

Producers play an important part in the agricultural sector and food and beverage processors that are able to modify their raw ingredients into a unique end product are experiencing the benefits of market differentiation.

IRAP program specifically for mid-size R&D projects.

Please note that the new product would have to be innovative to their target markets as a product that differentiates itself from competition. IRAP will also assist with process redesign projects to assess and define new production methods.

In a recent study conducted by the Canadian Manufacturers & Exporters called Management Issues Survey 2014, 55% of the 800 businesses surveyed stated that, when reviewing their workforce, technical positions were the key to their businesses’ success. Subsidizing their wage by as much as 80% allows businesses to have better access to research talent in order to stay competitive.

Third Party R&D Collaborative Funding through IRAP The Business Innovation Access Program (BIAP) was launched in 2014 and allows businesses to receive external R&D support from a third party research institution, including postsecondary colleges and universities. The program covers up to 50-75% of eligible R&D costs related to research, technology, and business development services at universities, colleges, and other non-profit research institutions. IRAP receives a top-up of funding on April 1 of each year so be sure to meet with your IRAP Industrial Technology Advisor (ITA) at that time to determine your 2015 research priorities.

Eligibility Factors & Getting Started with IRAP Applicants must be incorporated in Canada, have at least one employee on payroll, and be committed to internal research and development activities through in-house technical expertise. Businesses will be assigned a regional IRAP ITA that will meet with them directly and determine what projects are eligible for funding.

If you are interested in learning more about IRAP funding and other government grants and loans, please feel free to register for a free funding webinar or workshop at www.mentorworks. ca/events.

Order your festive meal today.

7597 Jones Baseline, Arthur ON, N0G 1A0 | Tel: (519) 848-2107

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BLOCKtalk - Spring 2015

Chris Casemore Director of Client Management & Development Mentor Works Ltd. 151 Savage Drive, Unit 5, Cambridge ON chris@mentorworks.ca 1-888-599-3111 | www.mentorworks.ca

www.oimp.ca

BUSINESS MEMBERS!

tural re ue arket

OIMP

Are you interested in making a contribution to your industry association, to be challenged, or to develop and share your professional knowledge and expertise?

The association’s governance model is volunteer driven. A strong Board of Directors helps to ensure the Board is effectively representing the membership and delivering the consistent, high quality programs and services that OIMP members have learned to expect.

The Board welcomes and encourages business members from a broad range of backgrounds and experiences, who have a passion for our industry, to serve on the 2015-2017 Board of Directors commencing April 17, 2015.

Interested candidates are asked to submit their Expression of Interest no later than 4:30pm on March 27, 2015.

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

P E M B ERTONS 1-800-668-6111 A complete line of small to medium sized food processing equipment High quality stainless steel equipment Made in Italy CSA approved Local after-sales service

www.ontariomeatandpoultry.ca

BLOCKtalk - Spring 2015 27

Block Talk

OIMP Radical Transparency - Ready or Not? June 9 Industry Forum Examines the Opportunities and Risks of the Growing Demand for Business Transparency Where are you sourcing from? Are your products sustainably made? Do you have verifiable data?

These are the questions the market is now asking. Join Provision Coalition for Radical Transparency - Ready or Not? a one-ofa-kind industry forum, June 9 at the Mississauga Convention Centre. This is a first-hand opportunity to learn more about the opportunities and risks related to the growing market demand for business transparency.

“The rapid growth of big data and social media is opening up company operations and supply chains to more public awareness and scrutiny,” says Meena Hassanali, Industry Program Manager for Provision Coalition. “We invite all meat processors to come and discover how managing reliable and meaningful data can prepare your business for the changes occurring in the food and beverage industry.”

One of the Keynote Speakers will be dynamic presenter Andrew Winston, author of The Big Pivot: Radically Practical Strategies for a Hotter, Scarcer, and More Open World. Andrew will address the challenges that are changing "business as usual" for the food and beverage industry, including extreme weather, resource constraints and radical transparency enabled by new technologies.

This event will also feature an Industry Discussion Panel representing perspectives from across the value chain and interactive sessions on Responsible Sourcing and the Practical Applications of Transparency. The results of the 2014 State of the Industry Sustainability Survey will also be revealed. See how your facility compares to the 2014 results by completing the Sustainability Self-Assessment in Provision’s portal beforehand at www.provisioncoalition.com (registration to the portal is free for meat processors).

This is a day not to be missed. For more information or to view the complete agenda, visit: www.provisioncoalition.com/ NewsEvents/IndustryForumAGM This initiative is supported by Growing Forward 2 (GF2), a federal-provincial-territorial initiative.

Radical Transparency - Ready or Not? June 9, 2015 Mississauga Convention Centre Register today at: radicaltransparency.eventbrite.ca

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OIMP

Advertiser Index

Abate Packers www.abatepackers.com

pg. 26

AKR Consulting www.akrconsulting.com

pg. 22

pg. 32

pg. 5

Net-Can Ltd

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pg. 24

Pemberton pg. 27 www.pemco.com

Carlisle Technology pg. 32 www.carlisletechnology.com Donnell Insurance pg. 28 www.donnellins.com Duropac pg. 23 www.duropac.com Handtmann Canada pg. 31 www.handtmann.ca M&M Enterprise (Canada) Inc. www.mmenterprisescanada.com

MMIS Mondo Inc. www.mmis.ca

BIO pg. 9 www.bioTrack.ca Can-Tex Protective Systems Inc. www.can-texfloors.com

Meat Depot, The pg. 10 www.themeatdepot.ca

pg. 6

Perflex pg. 27 www.perflexlabel.com

Poly-Clip System www.polyclip.com

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Reiser pg. 13 www.reiser.com

Sani-Marc pg. 11 www.sanimarc.com

VC999 pg. 2 & 15 www.vc999.com

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