2014 Winter BLOCKtalk

Winter 2014 Vol. 20, Issue 4 $10.00

Keeping Ontario’s Meat and Poultry Industry Informed

2015 Tradeshow Opportunties pg. 30

The Meating Place: A Recap pg. 20

ALSO INSIDE:MOL to Conduct Machine Safety Blitz pg. 10

Lococo's Hires the Finest pg. 16

Reiser - Built on Trust pg. 18

Lococo's Hires the Finest pg. 16

Reiser - Built on Trust pg. 18

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President’s Message ...............................................................Welcome to the Association ...............................................Names in the News ...............................................................Member Achievements ........................................................Safe Food for Canadians Action Plan ..............................MOL to Conduct Machine Safety Blitz ............................Schinkel’s Legacy Honored with MIA ..............................Accurate Labelling of Lamb and Mutton .......................Lococo’s Employs the Finest ...............................................Reiser - Built on Trust .............................................................The Meating Place: A Recap ................................................Funding Programs for Ontario Processors .....................Making Sustainable Obtainable ........................................Attract New Skilled Employees to Your Business ........Allergic Reaction .....................................................................

2015 Tradeshow Opportunities

Is Your Business Eligiblefor a 66% Training Grant?28

INDEX

30OIMP Premier’s Award12

Apple Bacon Cheddar Soup27

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Table of Contents

www.oimp.ca4 BLOCKtalk - Winter 2014

OIMPMEMBER DIRECTORIES

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

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 | [email protected] | www.oimp.ca

OIMP LIFETIME MEMBERSOIMP 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

Walnut Hill Farms, Gads Hill - 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

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, Chatam OIMP VisionProvide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence.

OIMP MissionStrengthen 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 Development

Market Development Industry & Government Relations

Laurie Nicol, Executive Director

I invite you to get involved

OIMP

Cory Van Groningen, President

Who are you supporting?

Ontario Independent Meat Processors 52 Royal Road, Unit B-1 Guelph, ON N1H 1G3

Tel: (519) 763-4558 Toll Free: (800) 263-3797 Fax: (519) 763-4164 [email protected] www.oimp.ca

We are ending the year with an all time record high of over 300 members thanks to the collective effort from our Just One Campaign, staff resources committed to strengthening our membership base, and the addition of our newest membership category, Retail Associate Member. As we travel across the province, it is very satisfying to see the retail counters carrying other members’ products. It's all about sustaining a prosperous meat and poultry industry in Ontario which includes supporting our Ontario farmers, procuring product from our Business Members, sourcing goods/services from our Associate Members and supporting your organization. As we move into 2015, let's make a commitment to ensure the companies you are supporting are members of the OIMP. The more members we have the louder our collective voice becomes.

Our team will be taking a well deserved break over the Christmas holidays and we look forward to an exciting new year with the return of the Ontario Finest Meat Competition, Meat Industry Expo and what's now to be an annual event, the Ontario's Finest Butcher Competition.

Wishing you a safe and happy holiday.

What a great opportunity the Meating Place provided for reconnecting with members and, for some, meeting them for the first time. I can't stress enough the importance of getting involved in our association, and the benefits you derive from membership are dependent upon your level of engagement.

On Friday April 17, 2015 at our Industry Day & Annual General Meeting we will be looking to elect directors for our 2015-16 Board. The importance and value of participating in shaping the industry for tomorrow, is something I encourage you to consider. Get involved, we have a lot of great things planned for next year and welcome your input.

In the upcoming hustle and bustle of the holidays, we want to take a minute to wish our members, and the entire industry, a safe, prosperous season and a very Merry Christmas.

Affiliate Members - 7 Associate Members - 65 Business Members - 154

Business Retail Members - 44 Retail Associate Members - 38Total Members - 308

BLOCKtalk - Winter 2014 5www.ontariomeatandpoultry.ca

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

WELCOME to the Association

Business Members

Retail Associate Members

Associate Members

OIMP

OIMP &ADMINISTRATION BOARD LISTINGEXECUTIVE DIRECTOR | Laurie [email protected]

TECHNICAL DIRECTOR | Daphne Nuys-Hall [email protected]

INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau [email protected]

MARKETING AND COMMUNICATIONS DIRECTOR | Heather [email protected]

MEMBERSHIP COORDINATOR |Janet [email protected]

MARKETING AND DESIGN COORDINATOR | Melissa [email protected]

PUBLICATION ADVERTISING DEADLINESpring February 15Summer May 15Fall August 15Winter 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.

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.

PRESIDENT | Cory Van GroningenVG Meats, Simcoe

PAST PRESIDENT | Joe AbateAbate Packers, Arthur

VICE PRESIDENT | Richard HalendaThe Meat Depot, Oshawa

SECRETARY/TREASURER | Carol GoriupFlorence Meat Supplies, Oakville

DIRECTOR | Shannon DesboroughFinest Sausage & Meat, Kitchener

DIRECTOR | Christine HobsonHalenda's Fine Foods, Oshawa

DIRECTOR | John KochWalnut Hill Farm, Gads Hill

DIRECTOR | Marc OliverSargent Farms, Milton

DIRECTOR | Brenda ReinhardtSprucedale Quality Meats, Sprucedale

DIRECTOR | Tim SchinkelSchinkel's Legacy, Chatham

KEEP US INFORMEDYour input is essential to produce the best newsletter possible! If you know of a newsworthy person or event, please contact us.

L & M MEAT DISTRIBUTING Luana Lauri 189 Aberdeen Ave, Woodbridge (905) 775-6775 www.landmmeats.com

LEONE FINE FOODS Paul Leone 8655 Weston Rd, Unit 4, Woodbridge (905) 850-2100 leone.azurewebsites.net

MIKE DEAN'S SUPER FOOD STORES Gordon Dean 12015 Main St, Winchester (613) 774-1822 www.mikedeans.com

NITH VALLEY BUTCHER AND DELI Mike Koller 125 Hamilton Rd, New Hamburg (519) 897-1345

SUPERIOR MEATS Mike DeMaria 11 Patterson Rd, Unit 22, Barrie (705) 725-3798 www.shopsuperior.ca

TAYYIBAH HALAL MEAT Shafiq Ahmad 4311 Mastwoods Rd, Port Hope (647) 924-9786

TROTTERS BUTCHER SHOP AND CHARCUTERIE Brett MacDonald 42 Cork St E, Guelph (519) 829-6449 www.trottersbutchershop.com

BJ'S COUNTRY MARKET Brad Scott 4 York St, Delaware (519) 652-3330 www.bjscountrymarket.com

BRADT'S BUTCHER BLOCK Scott Bradt 34 Mill St W, Leamington (519) 326-4871

DAR'S COUNTRY MARKET Darlene Dunn 6458 Wellington Road 7, Unit 3, Elora (519) 846-8600 www.darscountrymarket.com

DETTWEILER'S SAUSAGE Kim Dettweiler 2057 Victoria St N, Breslau (519) 648-2015 www.dettweilersausage.ca

DI LISO'S FINE MEATS - ST. LAWRENCE MARKET John Di Benedetto 91-93 Front St E, Toronto (416) 601-9780 www.dilisomeats.com

MEDEL BROTHERS QUALITY MEATS Greg Medel 2940 Dominion Blvd, Windsor (519) 966-2670

NORTON FARMS Ken Norton 2687 Countyline Rd 74, Hagersville (519) 900-6202 www.nortonfarms.com

PAISLEY FINE FOODS Joe Marini 563 Woolwich St, Guelph (519) 763-9322 www.paisleyfinefoods.com

STRODES BBQ & DELI Brian Witteveen 403 Fairview Dr, Brantford (519) 752-3151 www.strodes.ca

TRADING POST QUALITY FOODS James Cannon 1920 Whitfield Rd, Port Perry (905) 982-0118 www.tradingpostqualityfoods.com

WHITEHOUSE MEATS - ST. LAWRENCE MARKET Leila Batten 93 Front St E, Toronto (416) 366-4465 www.whitehousemeats.ca

YOUR FAMILY'S BUTCHER SHOPPE Cornelis Lamers 285 Queen St, Unit B, Woodstock (519) 320-1616 yourfamilysbutcher.wix.com

ABI SYSTEM INC. Tariq Bilal 1694 Albion Rd, Unit 3, Etobicoke (905) 783-5627 www.abisystem.com

BIZERBA CANADA INC Chris Gilks 2810 Argentia Rd, Unit 9, Mississauga (905) 816-0498 www.bizerba-na.com

GDI INTEGRATED FACILITY SERVICES Carol Zweig 60 Worcester Rd, Toronto (866) 998-9009 x 325 www.gdiservices.ca

PERFLEX LABEL INC. Sandy Richardson 124 Milner Ave, Unit 5, Toronto (416) 321-0555 www.perflexlabel.com

WEBER INC. Kendra Kemp 10701 N Ambassador Dr, Kansas City, MO (816) 891-0072 www.weberslicer.com


OIMP

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Names in the News

Barber meets Butcher!

CANADA COMPOUND

391 Rowntree Dairy Road, Woodbridge, ON L4L 8H1Tel: (905) 856-5005

www.canadacompound.com

We extend our Best Wishes for a happy Holiday Season and a New Year filled with Peace,Joy and Success.

Yes, David Chilton was in Florence Meats filming a follow-up episode of Dragon's Den. Florence was chosen to feature their biltong in the Carnivore's Club August mailing; the company which David has taken under his wing. Owners Carol and Damian were very excited that CBC chose to film this follow-up episode at their shop! Watch for it to air March 2015. MMIS is pleased to announce that Dr.

Alexander Zetzl is joining the corporation in January 2015 as Technical Director. Alexander graduated from the University of Guelph with a PhD in Food Science. His Doctoral work focused on fats, oils, and processed meat products. He recently worked in Germany for ICL, one of the largest specialty food phosphate companies in the world.

MMIS MONDO Inc. announces new Technical Director

Jason McLean has accepted a one year assignment as the General Manager of Meat Inspection with the Food Inspection Branch. A graduate of Mohawk College and the University of Waterloo, Jason joined the Ontario Public Service in 2000 and has served in various diverse and progressive positions beginning at the Ministry of Training, Colleges and Universities where he was involved in the regulatory oversight of private career colleges. After taking his career through the Ministry of Community Safety and Correctional Services, Jason joined OMAFRA in 2010 and served as Executive Assistant to the Deputy Minister. For the past year, Jason has been on special assignment to help establish and lead activities related to the Economic Regulatory Deputy Ministers’ Committee (ERDMC), a multi-ministry senior executive committee that includes OMAFRA. This committee is examining key strategic areas where ministries can work collaboratively together in finding solutions to common regulatory compliance challenges. Jason’s combined OPS experience, and particularly his role with ERDMC, will benefit the Food Inspection Branch in connecting with some of the current thinking underway regarding regulatory compliance across the public service.

Nick Van Lankveld will shift portfolios and assume Joe Koza’s position as Regional Manager (East) as Joe has accepted a secondment with the Business Services Branch in the Research and Corporate Services Division. For the duration of Joe’s secondment, Kim Landers , Area Manager (Vineland), will serve as Interim Regional Manager (West).

Changes at Meat Inspection

In Photo: Carol Goriup, David Chilton, Damian Goriup

www.canadacompound.com


OIMP

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PEMBERTONS

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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 applicants 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.

Stemmler’s receives RED fundingStemmler’s Meat & Cheese recently received nearly $44,000 in funding from the Rural Economic Development program. Working with another OIMP member, Mentor Works, Stemmler’s now has the funds necessary to improve internal information systems at their location in Heidelberg.

Malabar Becomes BRC Certified Seasoning manufacturer and food processing partner Malabar Super Spice recently announced that it has achieved certification against the BRC Global Standard for Food Safety, with an A-grade.

BRC Global Standards is a leading safety and quality certification program, used by over 21,000 certificated suppliers in 123 countries, with certification issued through a worldwide network of accredited certification bodies. The Standards guarantee the standardization of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer.

“Malabar has always been absolutely dedicated to quality and food safety. This certification is the culmination of that commitment, and we are thrilled to have been given BRC’s top grade!” says Doris Valade, president, Malabar Super Spice.

Member Achievements OIMP CALL FOR EXPRESSION OF INTEREST FOR BOARD POSITIONS

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OIMP

The Government of Canada has taken further action to strengthen Canada's world-class food safety system with the Safe Food for

Canadians Action Plan. The Action Plan aims to strengthen Canada's food safety system through:

What is the Safe Food for Canadians Act?The passage of the Safe Food for Canadians Act in November 2012 consolidates three different food inspection Acts and their corresponding regulations along with the food provisions from the Consumer Packaging and Labelling Act into one overarching law. This enables the Canadian Food Inspection Agency (CFIA) to apply consistent regulatory requirements and inspection approaches across all regulated food commodities whether they are produced domestically or imported. The Act will come into force when new regulations are adopted.

Throughout 2014, the CFIA held consultations on numerous discussion documents regarding the proposed regulations and frameworks as part of its Safe Food for Canadians Action Plan. These documents included the following:

Inspection Model

Framework for Federal Food Inspection: Overview of Proposed Regulations

Inform Regulatory Risk-Based Oversight

Supporting Compliance with the Proposed Safe Food for Canadians Regulations

And Enforcement Framework, Draft Compliance Promotion Strategy

systematic and consistent approach

The key changes in the proposed regulations include:

food for export or for inter-provincial trade, or exporting a food

implemented by every licence holder importing a food or preparing a food to be sent or conveyed from one province to another

implemented by license holders that address the seven key elements to good manufacturing and agricultural practices:

1. Products and processes; 2. Sanitation, pest control, sanitizers and

chemical agents; 3. Hygiene and competencies; 4. Equipment and conveyances to be used in an establishment; 5. Physical structure and maintenance of the establishment; 6. Receiving, transportation and storage; and 7. Investigation and notification, complaints and recall procedures.

The proposed regulations are expected to be published in Canada Gazette Part I in January 2015 for comment and the final regulations published in Canada Gazette Part II by mid-2015.

What does this mean for the provincially-licensed meat sector? Currently we have not identified any changes that will have immediate impact on the provincially-licensed meat sector in terms of regulatory oversight. Meat plants will still be licensed and inspected by OMAFRA in accordance with Ontario Meat Regulation 31/05.

Where plants may be affected is accessing information and resources such as the Meat Hygiene Manual of Procedures, which are currently used by the provincial inspection system to inform operators on matters such as animal welfare or specific processing activities e.g. curing and fermentation.

Daphne Nuys-Hall, Technical Director

Safe Food for Canadians Action Plan

TECH TALKOIMP


OIMPAlthough the proposed regulations exclude intra-provincially traded meat products in terms of licensing and regulatory oversight, there may be provisions within those new regulations that may offer opportunities for our sector. There is proposed regulatory text that may allow for the movement of food products from one province to another, from an ‘unlicensed’ facility (provincial) to a ‘licensed’ facility (federal).

OIMP has been actively monitoring this file from the onset, attending several consultation sessions and webinars. OIMP reviewed, provided input to and supported the comments submitted by the Canadian Meat Council and Food and Beverage Ontario in regards to the discussion documents. The overarching concerns identified included consistency of implementation, inspector training and dilution of meat specific expertise, commodity specific requirements, risk based model and the administrative burden of traceability, licensing, and PCP implementation for the small to medium sized businesses.

OIMP will continue to closely monitor the regulations as CFIA continues to develop them and provide our members with any and all information that may affect them. OIMP will be providing feedback on the regulations published in Canada Gazette Part I in January 2015.

For more information, contact Daphne Nuys-Hall at [email protected] or (519) 763-4558 ext 222.

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OIMPMOL to Conduct Machine Safety Blitz

SAFETY FIRST

People are hard-wired to get the job done. To do that, some will go so far as to take shortcuts or jury-rig repairs to hazardous machinery.

Members of the Ontario Independent Meat Processors will understand how human nature intersects with the risks inherent in industrial machine shops, and the imperative of implementing machine guarding controls to keep our people safe from harm.

The Ministry of Labour understands these points of intersection, too. That’s why the Ministry has scheduled a Health and Safety Blitz on machine safety in the workplace November/December, 2014.

Given the nature of our industry, there’s a good chance an inspector will show up at your door. If they find guarding violations, they could write orders with a short compliance deadline, or even shut down equipment or machinery until the problem is resolved.

Here are seven ways you can avoid interruption to your operations.

1. Inspect your own workplace before anyone else does Being proactive is in your best interests. Conduct a proper hazard identification and risk assessment. Prioritize your hazards, and prepare and execute a plan. 2. Give yourself time Safeguarding a machine means setting aside the duct tape and giving yourself time to do it properly. You may need to design and fabricate an effective guard, conduct a pre-start health and safety review, or seek approval from management for additional resources.

3. Document, document, document Supervisors should document any real or suspected guarding issues: a critical first step before seeking management’s support to implement the necessary controls. Complying with your legal responsibilities as outlined under Ontario’s Occupational Health and Safety Act (OHSA) is critical, and involves not only acting in a healthy and safe manner, but formalizing your program in writing.

4. Be well informed Know your options. Stay on top of guarding developments and solutions. Take courses. Visit machine guarding exhibitors at trade shows and speak with manufacturers and experts. In the realm of safeguarding, you’re rarely limited to just one solution. Choose the one most appropriate for your workplace.

5. Observe your workers Supervisors need to spend time on the floor, observing what workers are actually doing. Understand the requirements of the job better than your workers do. What hazards are they exposed to? Are workers following the rules and using the right personal protective equipment, or are they bypassing safeguards—and if so, why?

6. Open your toolbox Sometimes safety messages are drowned out in the din of other workplace imperatives. Don’t let that happen. You can ignite an ongoing focus on injury prevention through many different means: toolbox talks, joint walk-arounds, paycheque messages, signs, contests, one-on-one coaching, asking questions and listening, and more.

7. Make the blitz your call to action Boost interest in machine guarding by alerting everyone at your workplace—

workers, supervisors, plant managers, employer—to the blitz. Ask for ideas on how to improve safety. Check that all issues and concerns are on the table. Emphasize the underlying rationale for diligence: we don’t want anyone to get hurt.

For more information: Look for simple, easy-to-use resources provided at no cost by our trusted health and safety advisor, Workplace Safety & Prevention Services (WSPS), at www.wsps.ca.

Search on “safeguarding and lockout” for applicable legislation, consulting, public training, self-paced training, pre-recorded webinars and downloads.

Dear Santa, This year my list is all about plant improvements. Check out this list from Carlisle:

1. PRINTER TRADE-IN PROGRAMI can trade-in my old label printer by Dec. 31, 2014 and receive

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2. FOOD TRACEABILITY FOR DUMMIES BOOKIt’s a hit and still FREE! Since I’m considering improving traceability

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book is perfect. A properly implemented traceability solution can be

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Hopefully, you can put these Carlisle gifts under my tree this year!

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OIMPOIMP Wins Premier’s Award

In photo: Liz Sandals, MPP, Cory Van Groningen, OIMP President, Laurie Nicol, OIMP Executive Director

The Premier's Award for Agri-Food Innovation Excellence recognizes innovations that improve existing products, create jobs and drive economic growth. Innovators received $5,000 each at local award ceremonies held across the province during fall 2014. OIMP was one such innovator.

It started with a Facebook contest that offered consumers a chance to win local meat and poultry. The competition was a hit. But after one winner wanted to donate her prize to a local food bank, OIMP decided to go one step better and started running the giveaways in conjunction with the Ontario Association of Food Banks, providing

much-needed protein-rich food for those who couldn't afford it. That's when social media really lit up. The recurring campaign raises the profile of members, fosters support for local food banks, and drives thousands of visitors to our member database.

Happy HolidaysHappy Holidays

Warmest wishes

from our family to

yours

Warmest wishes

from our family to

yours!!


OIMP

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Schinkel's Legacy Honoured with MIATim Schinkel, owner of Schinkel’s Legacy in Chatham, Ontario, graciously accepted the Meat Industry Achievement (MIA) award at the OIMP awards banquet, held at the Meating Place conference.

Tim Schinkel along with his wife Marian, four children Kevin, Matt, Thomas and Jessica makes this operation a true family business. In 1963, Tim’s father and uncle opened their first butcher shop in Essex, and thirty years later, building on a strong family legacy, Tim took a small processing operation in the back of the family’s Chatham store and turned it into the thriving meat processing business it is today. Congratulations to Tim, his family, and team, at Schinkel’s Legacy.

In photo: Marian, Tim, Kevin, and Carolyn Schinkel

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OIMP

Register now for aFOOD HANDLER TRAINING WORKSHOPJanuary 21 - 22, 2015May 6 - 7, 2015January 21 - 22, 2015May 6 - 7, 2015

HAVE 4 OR MORE? CAN’T MAKE THE DATE? CALL US TO MAKE ARRANGEMENTS.

Register Todaywww.oimp.ca | (519) 763-4558

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OIMP

Accurate Labelling Cultivates Customer LoyaltyWhen customers purchase Ontario lamb, they expect a product of the highest quality, and they look for certain tenderness and flavour attributes. If the product meets their expectations and they feel they are getting value for their money, they will come back for more.

Occasionally we hear of mutton being mislabelled as lamb. When this happens, it can turn customers away from the business in question and harm the reputation of Ontario’s lamb industry.

Provincially-licensed meat plants need to clearly identify mutton as mutton and lamb as lamb. Businesses from processing through transportation to retail need to ensure lamb and mutton are clearly and accurately identified and labelled at all times.

Food Label Requirements To ensure consumers have reliable and trustworthy information, there are regulatory requirements for food labels. Provincially-licensed meat plant operators are responsible for making sure their labels and advertising is accurate, truthful, and not misleading or deceptive.

These requirements are found in Section 12 of Regulation 266/09 Livestock and Poultry Carcasses — Grades and Sales under the Food Safety and Quality Act, 2001.

Determining Age of SheepTo accurately label lamb and mutton, operators need to identify and maintain the age of sheep throughout processing, through to sale of meat products.

There are two methods that can be used to determine the age of a sheep:

1. In the live animal, age is determined by looking at dentition (teeth).

2. In the carcass, age is determined by the presence or absence of a spool or break joint. The break joint is a cartilaginous area of the cannon bone that is not ossified (bony). This joint ossifies with age to become what is called a spool joint.

Consequences Labels that are inaccurate may be considered a violation of Ontario Regulation 266/09 Livestock and Poultry Carcasses — Grades and Sales under the Food Safety and Quality Act, 2001.

Penalties for an individual convicted of a provincial offence under the Food Safety and Quality Act, 2001 and its regulations may include: a fine of up to $25,000 for a first conviction and up to $50,000 for each subsequent conviction (for each day or part of a day on which the offence occurs or continues); imprisonment for up to two years; or both a fine and imprisonment as stated in section 46 of the act. Corporations are subject to $100,000 per day ($200,000 on subsequent conviction).

Accurate Labelling of Lamb and MuttonOntario Ministry of Agriculture, Food and Rural Affairs

(Summary of SOR/92-541 - Livestock and Poultry Carcass Grading Regulations - PART V GRADING OF OVINE CARCASSES, Schedules I and II)

Happy holidays and best wishes for the new year!

Table 1. Maturity Characteristics of Lamb and Mutton

www.asconafoods.com

www.oimp.ca16 BLOCKtalk - Summer 2014

Family-owned since 1906, Lococo’s has grown from a horse and buggy operation to three stores, (two in Hamilton, and one in Niagara Falls attached to a 65,000 sq ft warehouse), and a meat plant in Stoney Creek, which provide the stores with all of the fresh meat and sausages, pre-packaged and shelf ready.

Privately-owned by third-generation Dan and Erin Lococo, Lococo’s employs about 250 people total between the stores, plant and warehouse, and serves customers from Cambridge to Fort Erie.

“Our business is largely sale driven, but it’s also about providing

Lanteigne, Lococo’s general manager. “We source locally when we can, and focus on meat and produce. That’s what we’re

Having the meat plant 15 minutes away from both Hamilton locations, and only 45 from Niagara Falls, means that should a store run short of something it can be restocked relatively quickly. That’s a big advantage in terms of customer service.

Lococo’s Wholesale Meat Manager and winner of the

inaugural Ontario’s

competition, “Doing something is worth

And he got it right,

of Ontario’s Finest

held late October at OIMP’s The Meating Place conference. Peter drew veal - a protein he doesn’t work with

often - but in the combined score from delegates and judges he still earned top marks as announced at the banquet on the Saturday night.

Peter has been butchering for 23 years, the last six with Lococo’s, and when asked his favourite part of the job, Peter responded,

“Here you can continuously learn something, never a day that

His least favourite? “The responsibility factor. Sometimes it’s fun to be just the guy who’s on the block cutting and that’s your job for the day. You don’t have to worry about problems or orders, you’re there – you’re cutting. On a Saturday morning for example, you can just let your stresses go, while the rest of the

Peter had an advantage of learning from second and third generation butchers, and while admittedly he took for granted their knowledge at the time, he credits them all for the skills he has today. “In my opinion they taught me more than what I could have ever learned in school. They made me look at everything different. For example, when I’m cutting, it’s not just a piece of meat, I should think about what it will look like in the counter. And for the person at home, how easy is it to work with and what’s it going to look like as

something in every butcher that you think wow that’s cool - I didn’t

to say.

time to watch the other butchers

explained time was tight, he needed to get in the zone or he

of his protein, Peter was secretly hoping that his co-workers would start talking loud – throwing out ideas, but when they didn’t he asked we turn up the Sinatra instead, to help him focus. I

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MEMBERS SUPPORTING MEMBERS:

Lococo's Employs the FinestBy: Heather Nahatchewitz, OIMP Marketing & Communications Director

www.lococos.ca


OIMPasked what protein he was hoping

because I knew I could do something real easy with the inside, but 18 minutes in and I’m still working on that piece. My wife was kind of freaking out because

laughed, “She’s never seen me cut – ever. ‘You did that in 30 minutes, she said. Now you can do a week’s worth of meals in 30 minutes at

I asked what else Peter could tell us about his experience. “I was nervous with the people watching. My hand was shaking trying to put the rosemary on, and I thought

Peter admitted he didn’t have a game plan because of the surprise protein, but he obviously thought quickly. “I knew I wouldn’t have time to go back and redo anything so once it was on display I didn’t think about it

to say, “I thought about what I left on the ingredient table that no one else touched. There was feta cheese, was it for the beef, no, the turkey, no, so it must have been for me. I went back and grabbed

Was he happy with his performance when the time was up? “No. I didn’t tie the roasts as tight as I’d have

time I would have changed this, changed that. Did I use too much

Given a choice between the three, Peter would have picked the beef and thought the hardest was turkey. He questioned if they all had the same product, whether he’d be sitting there talking to me right now. Did the others feel gypped they didn’t get veal? It didn’t

appear so, as the three laughed and compared notes following the competition.

So where did the plaque announcing Peter as

living room, on display. I wanted to bring it to work

was a big deal to her but I just get red in the face

Previously undecided, Peter did agree to come back in 2015 and defend his title, but challenge himself to come up with something different, switch it up. “That weekend was so much fun. We had to work hard to get all the managers from the meat plant out, but it was worth it. It was a great

In wrapping up our chat, Peter had some nice words to share about Richard Halenda, Halenda’s Fine Foods, nicely summing up his recent experiences with OIMP. “He’s someone that amazes me – he’s got all different facets of the business. At the elimination round, he took Jordan (Peter’s co-worker) in the back and went through all of the computer programs for tracking – just to compare what we have with what they have. Not hiding anything, he was like an open book. People like that make working in the industry a

lot of fun. That’s the funny thing about the meat business. People will help because they know what it took them to get through what

It was absolutely impressive to watch Peter cut at the elimination

him speak so articulately about this industry, and complimentary

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Springer's Meats, Conestoga Meat Packers, Halenda's Fine Foods, Leadbetter's, Finest Sausage & Meats,

Wiberg (This list is meant to be an example of the members Lococo's currently supports or has supported. Any omissions are simply an oversight on OIMP's part.)

“Being a member of the OIMP, you can meet people in the industry that have the same issues as you. Like-minded individuals you can bounce ideas off. I don’t think there’s anyone that wouldn’t give you a straight answer – that wouldn’t help you.” Peter Baarda

Niagara Falls, ON 1 (800) 263-4788

Hamilton, ON 1 (866) 899-4788

400 Nebo Road Hamilton, ON 905-645-0562


OIMP

I sat down with Garry Taylor, Managing Director, Reiser Canada, in their Burlington plant to talk about their top of the line processing and packaging equipment but ended up spending more time discussing their impressive approach toward customer service. Built on Trust is their tagline and the image of a handshake in the logo encapsulates the culture at Reiser.

“Our founders still believe in the handshake, in giving their word. In doing what we say we are going to do,” says Garry. “We build relationships based on trust.”

Privately-owned, Reiser Canada was established in 1987 (parent company Robert Reiser & Co. in 1959), and serves all sizes and types of customers in the sausage, meat, poultry, seafood, prepared food, bakery and cheese industries. They represent major product lines including Vemag, Seydelmann, and Ross to name a few, and are known for a well-established customer support network that includes field service technicians as well as product specialists.

Reiser directly employs 31 people in Canada, 215 in the US and 41 in the UK (more if you include those that work for companies that Reiser owns i.e. Vemag, Ross).

Peter Taylor, President (and Garry’s father), opened the family-owned company in Canada for George and Roger Reiser. Garry began his career at Reiser helping his Dad weekends on service calls, then full-time as a service technician, moving into a service manager role, then general manager, and on to his role today as Managing Director. “I’ve been here for most of my adult life,” he smiles.

Peter on the other hand has actually retired three times, but stays on part-time, picking projects that are interesting to him, where he takes ownership. “He’s my mentor,’ says Garry. “Passionate about

the business, he has a way of making friends in the industry.”

Several other employees are also long-term, having been there for up to 17 years; Roger thinks of them as family, his “cast of characters”. Reiser attracts the right people then retains them with, on top of a great work environment; a phenomenal training regime, two annual sales meeting and family-oriented functions ever year.

“It’s a tight knit group,” says Garry. “Sales guys calling service guys and each other, asking for help.”

Reiser plans to continue to expand its roster of product specialists, adding a master butcher and sausage maker to the Canadian team just last year to offer in-depth knowledge to customers looking to improve upon or develop new products. And it’s no charge to access this service, simply a value-add for customers. “It’s important to be your customer’s resource. It’s not always about selling machines. It’s about what value can you bring with new ideas, solutions, service.”

It’s also important Reiser understands their customers’ business. In fact, Reiser employees have

worked for a week at a time at customer’s plants, on the floor, to understand their needs. “Sometimes our problem-solving ends up not getting a sale,” admits Garry. “But it’s worth it in the long run to have developed the relationship.”

Occasionally, problem-solving entails custom fabrication to marry the two pieces of equipment, with 25% of business invoiced as engineered solutions. Problem-solving also leads to innovations like flex-lines, lines that are easy to change over, “for customers that want to run meat balls for one hour then sausage, then hamburger; creating a footprint where you pull out and push in pieces of equipment”.

I asked Garry for some specific examples of Reiser’s customer service, and he told me about a customer in Ottawa who wanted to start making their own sausages rather than

Built

on Trust

“Supporting OIMP is important because they are a phenomenal resource, giving members exposure, and connecting a network of peers in a sometimes challenging market.”

By: Heather Nahatchewitz, OIMP Marketing & Communications Director

http://www.reiser.com/


OIMP

buying them in; but they had never made a sausage in their life. Solution? Reiser took them to the Massachusetts office to train them in sausage-making. Bought the ingredients, everything they needed, set-up the equipment, taught them. Back in Canada the equipment was installed in their plant and Reiser’s product specialist went on-site to train everyone else on how to use the equipment.

Garry shared another great example of a customer in Northern Ontario who bought an old Vemag stuffer, one of the first imported to Canada in 1971. Garry didn’t even recognize it. Reiser had some of the parts but not everything needed to get it up and running again. Coincidentally, Reiser had been looking for one of these exact stuffers for years, wanting to rebuild and put in his museum in Boston. Solution? Reiser installed a brand new Vemag 500 at no cost for the customer, removed the old equipment, and shipped off to become part of the museum collection. “We now have a customer for life,” laughs Garry. “We don’t always have to make the sale. We help the customer and bring value, if a sale results then that’s great too.”

Learn more about Reiser at www.reiser.com.

[email protected] Yorkton Court, Unit #4 Burlington, Ontario L7P 5B7 (905) 631-6611

In Photo: Vemag Ground Meat System In Photo: Vemag Sausage Stuffer with Vemag LPV802 Linker

In Photo: Randy Belcot, Garry Taylor, Julian McAuley, Peter Taylor

In Photo: Form Fill & Seal Packaging Machine In Photo: Reiser WarehouseIIIIIInnnnnnnnn Photo: Reiser Warehouse


OIMP

Ontario Independent Meat Processors came together for their biennial conference at White Oaks Resort in Niagara-on-the-Lake late October to connect and reconnect with members both old and new.

The weather held for us Friday night as we sampled wine and enjoyed charcuterie under the stars. Saturday morning our speaker program was well-attended, with a member panel concluding that portion of the program.

Twenty-six exhibitors showcased their products and services Saturday afternoon at TableTALK 2014, while guests also perused the raffle table and put their vote in for the People’s Choice snack stick and jerky competition. This popular contest saw 26 entries submitted (15 snack sticks, 11 jerky) and Brian Quinn’s Meats, Yarker, not only succeeded in defending their title for People’s

Choice jerky for the fourth straight time, they also took home the top prize for their snack stick.

The highlight of the weekend was the awards banquet held Saturday night as OIMP members were recognized for their accomplishments through the year in a number of different areas.

VC999, St. Germain de Grantham, Quebec, was on hand to receive their 10 year certificate and Springer’s Meats, Hamilton, Ontario, received their 25 year plaque. Tim Schinkel, owner of Schinkel’s Legacy in Chatham, Ontario, graciously accepted the Meat Industry Achievement (MIA) award.

Peter Baarda from Lococo’s, Stoney Creek, was surrounded by a table of family, friends, and co-workers when the announcement was made that he had indeed earned the title of Ontario’s Finest Butcher.

In Photo: Delegates enjoying wine and charcuterie around the fire on Friday night

In Photo: Delegates at TableTALK engaging in conversation with exhibitors

In Photo: Springer's Meats family proudly displaying their 25 year membership award

Left to Right: Damian Goriup, Kevin Mosser, Joe Vercesi, Derrick Ash, Peter Baarda

: A RecapSee more photos on pg 22-23


OIMPSpecial thanks to our generous sponsors!

www.facebook.com/INDEPENDENTMEATPROCESSORS www.youtube.com/OntMeatPoultry

Facing off in the final round that afternoon against Damian Goriup from Florence Meats, and Joe Vercesi from Cataldi Fresh Market, Peter drew veal and prepared several incredible-looking display ready items in the short half hour they were given. A combined score from the delegates and judges determined it was Peter that would carry the honour for what will now become an annual Ontario competition.

If you haven’t already, be sure to check out the uploaded video content from the Ontario’s Finest Butcher competition on our YouTube channel. We’ve also posted photos on out Facebook page from the entire weekend events.

In Photo: Members at the banquet dinner; recognizing board members In Photo: Sampling jerky and snack sticks at the Dave Tiller People's Choice Competition

Our team of protein experts do all the hard work finding you the best quality and price for your production and retail requirements.

The Meat Depot services independent retailers, food processors and foodservice companies across Ontario and are able to deliver to the smallest towns in the remotest areas.

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OIMP

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Important Update on the Local Food FundFollowing a successful launch and high interest in the Local Food Fund, the program was temporarily paused on July 1, 2014, while the ministry undertook a review of the fund's design. The review provided an opportunity to look at ways to improve the fund's objectives and make any necessary adjustments needed to best target and support Ontario's local food initiatives. The program review is now complete and the ministry will begin accepting new applications on November 24, 2014.

The Local Food Fund is a key component of the government's Local Food strategy and is designed to support innovative projects that celebrate local food and economic growth in Ontario.

The Fund supports projects in four categories:

The program application and guidebook is available on the Local Food Fund website in Word and PDF formats (ontario.ca/localfood).

Advanced Manufacturing FundThe Advanced Manufacturing Fund (AMF) is a $200 million, five year 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 the FedDev Ontario website (www.feddevontario.gc.ca). Intakes for 2015 begin January 1, 2015.

Funding Programs for Ontario Processors

www.perflexlabel.com

Provision Provides Plant Support for its Online Sustainability Portal

Making Sustainable Obtainable

Drive your business forward and be responsive to customer demands about the sustainability of your operation. Provision is now offering portal coaching and support to meat processors

ready to integrate sustainability into their business operations and culture. Enjoy the benefits of lower production costs, a reduced environmental impact, improved employee morale and a thriving bottom line.

Leveraging our innovative one-stop Online Sustainability Portal at www.provisioncoalition.com, we’ll work alongside your team, providing support on the plant floor as we walk you through the portal’s web-based benchmarking tools and resources designed specifically for food and beverage manufacturers. Assess, monitor and improve your facility’s performance with the confidence of knowing you have expert guidance from our support team – the very people who created the portal. We have over 25 years of experience working on sustainability issues in the food and beverage industry.

This initiative is supported by Growing Forward 2 (GF2), a federal-provincial-territorial initiative. Eligible participants will be asked to commit in-kind time and approve a case study about their portal experience.

Provision can:

to develop a comprehensive roadmap and action plan for your facility.

Scorecard to establish a baseline and reduction goals.

& commitment to your program, as well as solicit input and feedback.

make it all happen.

Contact Provision ([email protected]) about this unique portal coaching opportunity and enhance, or get started on, your sustainability journey today.

Our commitment to our client is absolute. From the front desk to the corner office,

we strive to deliver service that is over and above your expectations.

Donnell Insurance is your product recall specialist.Are you protected?Our Food Recall Insurance will cover:

1. Transportation, shipping or packaging2. Warehouse or storage space3. Proper disposal of your products4. Hiring of independent contractors 5. Any other reasonable expense incurred by you

Contact us today for a free, no-obligation quote

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

www.donnellins.com


OIMP

Directions: In skillet, cook bacon over medium high until cooked through but not crisp, about 7 minutes. Break into pieces and set aside. Drain all but 2 tbsp (25 mL) of fat from the pan. Return pan to medium high heat. Add onion, celery and carrot and cook, stirring often until onion is tender and golden, about 8 minutes. Stir in thyme, salt, pepper, bay leaves and apple; cook for 5 minutes. Stir in cider and broth, scraping up any brown bits from the bottom of the pan. Bring to boil, reduce heat to maintain a simmer, cover and cook 15 minutes. Let sit 10 minutes. Remove bay leaves and blend with immersion blender until smooth or transfer to blender in batches and blend until smooth.

Whisk in cheddar until well blended (may need to heat soup to incorporate cheese completely). Serve in warmed soup bowls topped with reserved bacon. Makes 6 servings.

APPLE BACON CHEDDAR SOUP6 strips Ontario side bacon 1 cup (250 mL) each chopped onion, celery and carrot 1 tsp (5 mL) dried thyme 1/2 tsp (2 mL) each, salt and fresh cracked pepper

2 bay leaves 4 cups (1 L) chopped peeled tart apples 1 cup (250 mL) apple cider 6 cups (1.5 L) chicken or vegetable broth 2 cups (500 mL) grated old cheddar

Ingredients:

www.wiberg.ca

www.duropac.com


OIMP

Attend a Free Informational Webinar Mentor Works is offering free informational webinars to help educate business owners on the various grants available to them. Please visit www.mentorworks.ca/events/ to register for free today.

Skills and professional development are often linked to improved profit margins and job satisfaction. The six-year Canada Job Grant (CJG) aims to incentivize these training initiatives via a dedicated training program offering up to $10,000 in funding per trainee. The overall CJG initiative receives $300M per year until 2020, allocated to businesses across the nation, $192M of which is dedicated to Ontario-based SMEs.

As one of the most lucrative funding for training programs available to employers, the Canada Job Grant serves as a long-term commitment toward developing human capital through high-skill training programs. According to the Canadian Council on Learning’s recent report, Canada is “underperforming” compared to other OECD countries when it comes to workplace training, having slipped from 12th to 20th in terms of the priority employers put on workforce training and development.

Popular training eligible for funding through this grant includes HACCP, SQF, in addition to software (ERP/CRM Systems) and equipment training. All training programs must be completed within one year.

Private Career Colleges Act, 2005;

training certifications (e.g. Microsoft software, Cisco Systems, etc.); and

Training must be provided by one of the following third-party providers:

What costs can be covered? As this is a training focused program, businesses can apply for coverage for direct training expenses, including:

How does the Canada Job Grant work? Incorporated businesses from all industries are eligible and there is no limit to the number of trainees who can participate. To qualify, businesses must have employees with an identified training need, as

Is Your Business Eligible for a 66% Training Grant?well as a training initiative identified to support their employees. Training initiatives should have a valuable impact on the employee and the business such as:

www.mentorworks.ca


OIMPAttract New Skilled Employees to Your Business

The Craig Richardson Institute of Food Processing Technology (IFPT) has designed a poster to assist with succession planning in your facility. It was developed to introduce your current staff to an opportunity for their children to earn a post-secondary diploma in the food and beverage processing industry thus securing the next generation of skilled worker for the sector.

The poster is available in six languages and would be great to hang in the lunchroom or other common areas at your facility.

Hands-on Training for Sanitation Supervisors - Without Shutting Down Your Line

The Craig Richardson Institute of Food Processing Technology (IFPT) is offering the Effective Cleaning and Sanitation - Theory and Applications course. The three-day hands-on course is designed for sanitation supervisors in the food and beverage processing industry. Participants have the opportunity to perform tests of cleaning agents, and practice cleaning and sanitation tasks in the IFPT state-of-the-art pilot plant facility. There's one day of theory and two days of practical training in the pilot plant. The course will give attendees in-depth knowledge of the chemistry of soil removal in the food processing industry. Course content includes specific methods of treatment and elimination, the main causes of environmental cleanliness failure, specific agents and the science base of choosing

the most effective ways to perform and evaluate cleanliness.

When: April 21-23, 2015 Where: Craig Richardson Institute of Food Processing Technology (IFPT), Cambridge, ON

For more information on this and other programs and training available at the IFPT please visit www.ifpt.ca or contact Susan McLachlan at [email protected] or 519-748-5220, ext. 2499.

Craig Richardson Institute of Food Processing Technology (IFPT) 850 Fountain Street South Cambridge, ON N3H 0A8 519-748-5220 ext. 2499 [email protected]

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

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OIMP

Grocery Innovations Canada Toronto Congress Centre September 28-29, 2015 www.groceryinnovations.com

Reserve your spot today for Canada’s premier grocery show that will be at the newly refurbished Toronto Congress Centre. Grocery Innovations Canada 2015 will feature more fresh, more specialty fare, along with exciting demos by category experts.

Grocery Innovations Canada is the only grocery show for new products to exhibit at and get in front of Canada’s top retailers, whether corporate, franchise or independent. GIC has 95,000 square feet of exhibit space, with more than 350 exhibiting companies.

For exhibitor info contact Rolster Taylor, Manager, Sales, Canadian Federation of Independent Grocers, at [email protected].

Formerly the CRFA Show, this rebranded event is the key to getting your great local products in front of more than 12,000 chefs, restaurant owners and foodservice operators from across the province.

Be part of the Ontario Pavilion, hosted by ontariofresh.ca, and save big...marketing tools, media coverage, booth space and carpeting for the group discount price of $2,195 per 10’x 10’!

Booth space is available on a first come, first serve basis. To book space, contact: Megan Hunter, Communications & Program Manager, Greenbelt Fund, [email protected] (416) 960-0001 x 315.

Restaurants Canada Show Direct Energy Centre, Toronto March 1-3, 2015 www.restaurantshow.ca

Tradeshows, whether consumer or industry, offer all OIMP members a fantastic opportunity to showcase their products and services to a captive and targeted audience. We’ve collected some of the best Ontario shows we could find for you to consider when planning your 2015 calendar. If you have any questions, please contact the numbers provided for each show or call Heather at the office.

2015 Tradeshow OpportunitiesMARKETING MATTERS

Meat Industry ExpoNiagara Falls October 23-24, 2015www.meatindustryexpo.ca (2013 info)

The Ontario Independent Meat Processors is proud to host the Meat Industry Expo this fall. The only show of it’s kind in Canada, this is your opportunity to network with colleagues, learn from industry experts, and keep up to date on trends and issues in the industry; all while visiting exhibitors showcasing the latest innovations, new technologies, and equipment and service solutions.

Lots of changes are in the works for this expo so be sure to watch for communications about exhibiting and attending coming out soon! (Please note the website has not been fully updated for 2015 yet.)

To get on the exhibitor email list, please contact [email protected].

Heather Nahatchewitz, OIMP Marketing & Communications Director


OIMP

One of a Kind Christmas Show & Sale Direct Energy Centre, Toronto November 26 - December 6, 2015 www.oneofakindshow.com

For the past three years, OIMP has sponsored the Flavours section of the One of a Kind Christmas Show held in Toronto at the Direct Energy Centre (please see photos below and right from the 2014 show). As part of our sponsorship we receive 200 sq ft of space to promote our members across the province, but we encourage members to consider purchasing their own booth space to sample and sell product to a very targeted and interested audience.

There are 800 exhibitors at the Christmas show, and 500 exhibitors at the Spring Show. The attendance for the Christmas show is 140,000 qualified shoppers and for the Spring show is 60,000. It is a juried show and each application is reviewed by a selection committee, which means the timelines are long with applications closed already for the Spring show.

For more information contact Lynn Norman, Exhibitor Relations & Recruitment Specialist, at (416) 960-5399 or [email protected].

Members featured at the 2014 One of a Kind Christmas Show:

2014 photos cont'd on pg. 32


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BLOCKtKtKttalalallalalallalkkkkkk ----- Winter 2014 33

Avoid contamination by implementing an allergen-control and sanitation program

Allergic Reaction

Written By: Carol Zweig, Director of Sales, Cleaning & Sanitation: Food, Beverage & Healthcare at GDI

Not only does the presence of an allergen in food create a risk that can have life-threatening repercussions in people with allergies, but it can also lead to costly recalls. Mitigating risks associated with food allergens is an important health challenge for both the consumer and the manufacturer.

Allergen awareness has increased dramatically in recent years. According to a recent article by the Journal of Allergy and Clinical Immunology, about 7.5 per cent of children and adults have at least one food allergy. The numbers are increasing, especially among children. There is currently no apparent cure for food-based allergies; the only way to prevent allergic reactions is to avoid the foods associated with the allergies.

A robust cleaning and sanitation program is an essential part of a company’s allergen control plan. When consumers inquire about a company’s allergen control plan they are looking for answers to their specific questions. Manufacturers must also acknowledge the seriousness of food allergies and reassure consumers that their concerns are important and understood. The safety and comfort of consumers with food allergies can be assured with a well-documented and validated allergen-control program, including a cleaning and sanitation program.

People with food allergies must be aware of the ingredients of the foods they consume and will often ask questions directly to the manufacturers. They do this to understand if a company’s allergen control plan provides them with the knowledge and reassurance they need to purchase and consume their products. In addition to stringent food labelling requirements, food manufacturing plants have the additional burden of creating robust allergen control programs. The implementation of an allergen control plan includes good manufacturing procedures, staff training at all levels of the plant, and a documented and validated cleaning and sanitation program. Staff training should include the potential dangers that consumers

would be subject to, and the economic implications to a company should a product recall be required. In addition, the development of standard operating procedures for cleaning and sanitation on production lines can help ensure food products are allergen-free and safe for consumption.

Many companies are opting to outsource their cleaning and sanitation programs to service providers who can safely and effectively deliver these programs. Partnering with an outside service provider for non-core services can often result in a more focused, dedicated team approach in providing safe foods to consumers.

Whichever solution your facility chooses for sanitizing food preparation areas, establishing a regular deep-cleaning routine and inspection process, as well as developing a co-operative relationship with a cleaning service provider, will help ensure a spotless, allergen-free food preparation facility.

For more information, email [email protected] or visit www.gdiservices.ca.

GDI - Head Office695, 90th Avenue , Lasalle, Québec H8R 3A4T: 514-368-1504

www.siplast.com


OIMP

Abate Packers pg. 29 www.abatepackers.com

AKR Consulting pg. 23 www.akrconsulting.com

Ascona Foods Group Ltd. pg. 15www.asconafoods.com

BIO pg. 32www.bioTrack.ca

Canada Compound pg. 6www.canadacompound.com

Carlisle Technology pg. 10www.carlisletechnology.com

Donnell Insurance pg. 26www.donnellins.com

Duropac pg. 27www.duropac.com

Handtmann Canada pg. 35www.handtmann.ca

M&M Enterprise (Canada) Inc. pg. 14www.mmenterprisescanada.com

Mentor Works Ltd. pg. 28www.mentorworks.ca MMIS Mondo pg. 36www.mmis.ca

Advertiser IndexPembertons pg. 7www.pemco.com

Perflex Label Inc. pg. 25www.perflexlabel.com

Poly-Clip System pg. 24www.polyclip.com

Reiser Ltd. pg. 11www.reiser.com

Rothsay pg. 23 www.rothsay.ca

Sani-Marc pg. 9www.sanimarc.com

Siplast pg. 33www.siplast.com

Spectrim Label & Equipment pg. 36www.spectrimlabel.com

The Meat Depot pg. 21www.themeatdepot.ca

VC999 Canada Ltd pg. 2 & 13www.vc999.com

Wiberg Corporation pg. 27 www.wiberg.ca

Yes Group pg. 36 www.yesgroup.ca

www.handtmann.ca

Thank you for giving us the opportunity to work with you this year. We wish you the best for the holidays and a prosperous 2015!

Season’s Greetings to all of our Customers!

From all of us at MMIS Inc., Merry Christmas and Happy Holidays!

www.mmis.ca

OPPPOPOSP SOCC OC SSPP HHHHHHHH P SCC S

Tel: 800-465-3536 | Email: [email protected]

www.yesgroup.cawww.yesgroup.ca

Our Sincerest Thanks and Warmest Wishes for theHoliday Season and throughout the New Year!

www.mmis.ca

www.yesgroup.ca

www.spectrimlabel.com

2014 Winter BLOCKtalk

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