A Cut Above the Rest - Alberta Food Processors Association

AFPA
in
ACTION
The official magazine of the Alberta Food Processors Association
Spring 2012
A Cut Above the Rest:
A Look at Past Meat
Industry Conventions
Also Inside:
u Saying Goodbye to Russ Paul u Alberta’s Livestock and Meat Industry
Wins Big u Meat Industry Convention & Trade Show Details u Industry
Updates u Your Invitation to FEASTival u And More... u
Canada Post Publications Agreement Number: 40609661

The official magazine of the Alberta Food Processors Association
Spring 2012
AFPA ACTION
in
contents
OPENING REMARKS
7 A Message from AFPA’s President & CEO
9 Meet the AFPA Team & Board of Directors
11 Saying Goodbye to Russ Paul
FEATURES
12 Growing Forward: Alberta’s Livestock and Meat Industry Wins
Big from Centennial Foodservice’s Plant Expansion
15 A Cut Above the Rest: A Look at Past Meat Industry Conventions
& Trade Shows
THE 2012 MEAT INDUSTRY CONVENTION & TRADE SHOW
21 Preliminary Agenda
22 Trade Show Map
23 Exhibitors
24 Keynote Address: Charcuterie
INDUSTRY UPDATES
26 Small Business, Big Bottom Line
26 Customized Training to Fit Your Needs
28 Attend the 24 th Annual FEASTival of Fine Chefs
29 Attend AFPA’s AGM
29 Join AFPA at the Annual Golf Classic
31 Online Food Safety Software: SAFETYSYNC
ABOUT US
32 Join the AFPA Today!
34 BUYER’S GUIDE
AFPA in ACTION
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Spring 2012 AFPA in ACTION 5

6 AFPA in ACTION Spring 2012

o p e n i n g r e m a r k s
a Message from the AFPA’s President & CEO
Ted Johnston
Welcome to the 2012 AFPA Meat Convention &
Trade Show! This year’s convention takes place against the backdrop
of the loss of one of this industry’s staunchest supporters
and active participants, Russ Paul. We will remember Russ and
his contributions to the meat processing industry during a special
presentation at the awards banquet on Saturday evening and we
hope you will all attend and join us in honouring a true gentleman.
As the Alberta economy slowly comes out of the recession,
meat processors continue to face pressures on their bottom line,
so for 2012, the Sunday “Education Day” will focus on getting
the most out of every beef carcass you process in your plant. The
day’s theme, “The Cutting Edge: Innovative Beef Fabrication
Techniques to Increase Profits,” says it all and it is a program you
just don’t want to miss.
Workplace health and safety in the meat processing industry
remains a topic of concern for owners, workers and government.
The meat industry continues to carry the highest WCB premium
rates in the food processing sector and those rates put additional
pressure on the operator’s bottom line. The Alberta Government
recently launched its SECOR program designed to assist small
operators with 10 or fewer employees achieve their Certificate
of Recognition and qualify for rebates on their premiums. We
encourage you to speak to Dave Cowley, our VP of Workplace
Health and Safety, to learn how this program can help you maintain
a safer workplace and reduce your operating costs.
Regulatory pressures have not abated since our last convention
and the emphasis on increasing food safety requirements is
evident through all sectors of the food industry. In an ongoing
effort to assist members, AFPA has developed an automated food
safety training and management system to assist companies with
basic food safety training and simplified record keeping. The program
has particular application to provincial abattoirs and further
processors as staff can be trained at home, reducing the need for
Regulatory pressures
have not abated since
our last convention
and the emphasis on
increasing food safety
requirements is evident
through all sectors of the
food industry.
costly travel to attend courses. For more details, contact AFPA
General Manager, Melody Pashko.
Finally, in 2011, AFPA joined the Alberta Landowners Council
in the fight to repeal controversial Bill 50—the power transmission
grid bill. If those lines are built as planned, at a cost of
anything between $16 billion to $30 billion, the impact on your
business could be catastrophic. Transmission costs are a separate
line on your bill and are not related to your rates. Industry is
expected to pay 61 per cent of these exorbitant costs and your
share could dramatically raise your energy bills. AFPA will continue
to fight for your rights in this matter and any others that
affect meat processing in Alberta but we can only do so when
membership remains strong. We encourage you to renew your
membership today so the fight can continue.
Go to page 21 for the
Meat Convention Agenda
Spring 2012 AFPA in ACTION 7

o p e n i n g r e m a r k s
the AFPA Team
PRESIDENT/CEO
TED JOHNSTON
Tel: (403) 201-3657, ext. 27
E-mail: ted@afpa.com
GENERAL MANAGER
MELODY PASHKO
Tel: (403) 201-3657, ext. 21
E-mail: melody@afpa.com
V.P. WORKPLACE HEALTH & SAFETY
DAVE COWLEY
Tel: (403) 201-3657, ext. 28
financial controller
TERRI MORROS
Tel: (403) 201-3657, ext. 30
E-mail: terri@afpa.com
2012 Board of Directors
Agristar Inc. (Chair): Lori Ell
Barrhead Custom Meats: Dennis Ranger
Bassano Growers Ltd.: Alan Stuart
Executive Hotels & Resorts: Kyle Chrumka
Inovata Foods: Ron Dyck
Food Safety & Quality
Tel: (403) 201-3657, ext. 21
E-mail: foodsafety@afpa.com
Kinnikinnick Foods Inc. (Past Chair): Jerry Bigam
Mac’s Convenience Stores Inc.: Kim Trowbridge
Meyers Norris Penny: Lori Schmaltz
P&H Milling Group-Alberta: Randy MacDonald
Sterling Press & Packaging: Colin Hickson
BOD
Sunrise Bakery Ltd.: Eric Haak
Vyefield Enterprises Ltd.: Julie Vanden Heuvel
Weston Bakeries: Dean Yuzdepski
KEEPING YOU COMPETITIVE
AFPA provides a range of services to meet the diverse needs of our members. By focusing our services on providing
education, market intelligence and business development, we help our members build capacity and improve their competitive
advantage.
AFPA provides services to its members in three key areas:
1. Training and Consulting – AFPA offers training and consulting in:
• Food Safety & Quality;
• Workplace Health & Safety; and
• Business & Human Resource Development.
2. Government Relations – Through the collective voice of our membership, AFPA has the ability to influence government
policy at the Federal and Provincial levels, increasing the profile and needs of the industry and positively affecting
regulatory, trade and funding issues.
3. Marketing and Events – AFPA plans many events and marketing initiatives each year that provide valuable opportunities
for networking and business development. Specific promotions that your company may be interested in are:
• Gift Basket Program – We offer non-perishable gift baskets ideal for speaker and delegate gifts, promotions,
sponsorships and give-a-ways; and
• Member advertising on the AFPA home page.
For further information on any of the above services or to learn more about the gift basket program and member
advertising, e-mail info@afpa.com or call (403) 201-3657, ext. 21.
Spring 2012 AFPA in ACTION 9

10 AFPA in ACTION Spring 2012

o p e n i n g r e m a r k s
Saying Goodbye to Russ Paul
On April 28, 2011 Mr. Russel Paul of Westlock, AB, passed away
at the age of 58 years. He will be lovingly remembered by his wife, Pat; daughters,
Cathy Paul (fiancé Derek Reynolds), Heather (Ryan) Morris and Marianne (Philip)
Bergen. Russel is predeceased by his parents, Buster and Louise.
Russ began his career in the meat industry in 1977 as a salesman with Swiss Canada.
During that same year, he met the love of his life, Pat, at the University of Alberta;
they were married in November the following year. In 1992, he began working with
the Yes Group, where he sold spices and equipment to packing plants and designed
formulas for companies. His initiative and determination helped the Yes Group, which,
at the time, only existed in eastern Canada, and helped it grow throughout the western
portion of the country. In 2010, he joined the team at Stuffers Supply, where he made
many great contributions.
Russ was also an active member of the AFPA’s meat committee for many years and
made numerous contributions to the meat industry—trying to increase AFPA membership
throughout the province and organizing conventions, to name just a few. His
insight and impact will be highlighted in a memorial video to be played on Saturday,
March 24, 2012 at the Meat Industry Convention & Trade Show.
Charitable donations may be made in Russel’s memory to the Alberta Cancer Foundation
(www.albertacancer.ca) at 11560 University Ave, Edmonton, AB, T6G 1Z2.
Remembering a great man
The following are just a few of the many condolences offered by people from,
across Canada and the United States, on the Westlock Funeral Home website, and
have been printed with permission.
“Near or far, just knowing that Russ was there was always a comfort to me. He will be
greatly missed and my thoughts are now with his family during this period of loss.”
- Neil Lorenz, TX, USA.
“I am so very sorry for your loss. Russel was a generous, wonderful man, and my mother has
many fond memories of him from childhood. You were blessed to have him have as a husband
and father and he was tragically taken too soon. We send you much love and prayers during this
time.”
- Maureen Banner, daughter of Peggy Paul-Banner.
“Our thoughts and prayers are with your family. Russel will be greatly missed in the meat
industry.”
- Mike & Michelle, Riverside Packers, Drumheller, AB.
“May your family be comforted at this time. I have fond memories of you and Peggy in
school and riding the same bus. Far too soon to have to say goodbye. Life is eternal and there
is hope in the resurrection when families will all reunite. God bless and watch over your family
during this difficult time.”
- Maureen Reid, Grande Prairie, AB.
“I was very lucky to have Russ as a close friend; and then to also befriend Pat, whom Russ
loved dearly! Russ and Pat were a “real team.” Through their shared genuine love, they have
raised a wonderful family that they were very proud of! Russ was a sincere, honest, generous,
gentle and fun-loving man. Though we moved far to Kelowna and didn’’t get a chance see each
other more than a couple of times a year, Russ always made an effort to stay in touch. I will miss
you Russ; you were a TRUE FRIEND! May God watch over your dear wife Pat and your whole
family. Our love to you all!”
- Joe and Bozena Staniszewski and family, Kelowna, BC.
Spring 2012 AFPA in ACTION 11

F e a t u r e
Growing Forward:
Alberta’s Livestock and Meat Industry
Wins Big from Centennial
Foodservice’s Plant Expansion
Albertans, from producers
to consumers, are reaping
the benefits of Centennial
Foodservice’s plant
expansion initiative. The
initiative brought new customers wanting
made-in-Alberta specialty burgers,
leading Centennial to develop and market
a new meat product: the Sterling Silver
Burger. In the first four months of production,
sales of this burger had surpassed
the company’s previously set record for
the introduction of a new meat product.
About Centennial Foodservice
Centennial Foodservice is a Canadianowned
food company, founded in 1967.
Over the years, Centennial has grown to
be the largest independent protein foodservice
distributor in Western Canada.
Centennial custom processes a full range
of foodservice cuts, ground meats and portion
control products.
About ALMA
ALMA provides ideas, information and
investment to help Alberta’s livestock and
meat industry become more profitable,
sustainable and internationally respected.
Learn more at www.alma.alberta.ca.
About Growing Forward
Growing Forward is a federal-provincial-territorial
initiative that aims to better
position the agriculture industry for success.
The national vision is “a profitable
and innovative agriculture, agri-food and
agri-products industry that seizes opportunities
in responding to market demands,
and contributes to the health and wellbeing
of Canadians.”
Centennial’s decision to create a new
food service meat product was not made
lightly. Even producing something as
common as a hamburger patty is very
complex. Food service and consumer
needs differ. Product texture, bite, cooking
time and packaging are all customer
specific.
“When we initiated the transition to
processing our own hamburger patties
in-house, we applied to ALMA for assistance
in acquiring processing equipment
for supplying made-in-house patties to
the food service industry,” explains David
Carriere, President of Centennial Foodservice.
Centennial hired a consultant and
a food scientist to develop recipes, formulas
and processes to meet customer needs.
The departure of one of Alberta’s
major hamburger patty producers left a
void in Alberta. In order to fill this void,
Centennial approached ALMA for a grant
to purchase new equipment and develop
new product and marketing plans. The
$300,000 Growing Forward grant,
administered by ALMA, allowed Centennial
to meet its customers’ needs in less
than a year.
Because of the plant expansion, Centennial
Foodservice has become a much
more competitive player in the food
industry. With the Growing Forward
grant, Centennial expanded its sales and
service to new markets, allowing them
to create more variety and cater to the
specific needs of individual customers.
Other parts of the food industry, from
the cattleman to the consumer, are also
benefitting from the ALMA-Centennial
collaboration. Alberta livestock producers
12 AFPA in ACTION Spring 2012

F e a t u r e
and small processors have access to an
Alberta facility that can handle small and
short production runs. Food retailers,
together with producers and processors,
have the opportunity to develop and market
Alberta-made specialty and private
label burgers.
In the first four months of production,
sales of this burger had surpassed
the company’s previously set record
for the introduction of a new meat
product.
Alberta’s construction industry also
benefitted as Centennial required skilled
labour to expand the plant. The increased
plant capacity means new jobs for Albertans
in the food sector.
The Centennial Foodservice project
is another testimonial of how ALMA is
partnering with Alberta’s meat and livestock
sectors to improve industry’s sustainability
and profitability.
◆
This article, and its photo, has been printed
with permission from the Alberta Livestock
and Meat Agency Ltd. (ALMA).
Spring 2012 AFPA in ACTION 13

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14 AFPA in ACTION Spring 2012

F e a t u r e
A Cut Above the Rest:
A Look at Past Meat Industry Conventions
& Trade Shows
The Meat Industry Convention
& Trade Show
is a biennial event that
features industry speakers,
exhibitors, a processed
meat competition and the People’s
Choice Awards. It is the preeminent meat
industry convention held in Alberta for
meat processors and industry suppliers.
Here, we take a look at highlights from
some of the past conventions.
The 2008 People’s Choice Awards
The people’s choice award is one of
the biggest honours a producer in the
competition can receive. The 2008 winners
were:
Deli Tray
• 1 st – Rocky Mountain Meats
• 2 nd – Bauer Meats
• 3 rd – Innisfail Meat Packers
Pepperoni
• 1 st – Rocky Mountain Meats
• 2 nd – The Butcher Shoppe
• 3 rd – Bauer Meats
Jerky
• 1 st – Rocky Mountain Meats
• 2 nd – Valley Custom Meats
• 3 rd – Bauer Meats
The 2009 Meat Competition
The 2009 Meat Competition, held
March 6 at the Deerfoot Inn & Casino in
Calgary, showcased the best-of-the-best
meat products in Alberta. The competition
was judged by three individually
chosen experts, all of whom have a strong
background in various aspects of the meat
processing industry. The winning products
exhibited exceptional characteristics,
including uniformity, outstanding
external and internal appearance, colour,
flavour, aroma, and mouth feel.
Congratulations to the 2009 Processed
Meat Competition Winners
Thanks to Ron Pate, Alfred Egli and
Richard Picard, who judged the competition.
In total, 61 products were judged
and 51 ribbons were awarded (30 bronze,
15 silver and 6 gold). Special thanks go to
Chris Giffen of CG Strategies for organizing
the competition.
Spring 2012 AFPA in ACTION 15

F e a t u r e
Congratulations go to:
Cured Meat Aggregate –
Innisfail Meats
• Boneless Ham – Bronze
• Bacon – Bronze
• Bone In Ham – Silver
• Back Bacon – Silver
• Total Cured Meat Score of 345.2 points
Sausage Aggregate – Kastelen
Sausage
• Fresh Sausage – Bronze
• Large Casing – Silver
• Small Casing – Gold
• Emulsion – Gold
• Total Sausage Score of 362.99 points
Overall Award – Rocky
Mountain Meats
• Bacon – Bronze
• Boneless Ham – Silver
• Bone in Ham – Silver
• Large Casing – Bronze
• Fresh Sausage – Bronze
• Small Casing – Silver
• Emulsion – Gold
• Total Overall Score of 696.79 points
The 2009 People’s Choice Awards
Twenty–seven entries were received
and over 255 ballots were cast! The 2009
winners were:
Deli Trays
• 1 st – Rocky Mountain Meats
• 2 nd – YB Quality Meats
• 3 rd – Kastelen Sausage
Pepperoni
• 1 st – Rocky Mountain Meats
• 2 nd – Longview Jerky Shop
• 3 rd – YB Quality Meats
Jerky
• 1 st – Rocky Mountain Meats
• 2 nd – Riverside Packers
• 3 rd – Longview Jerky Shop
The 2009 Meat Industry
Convention featured a keynote speech
from Jerry Bouma, Partner at Toma
& Bouma Management Consultants.
He asked attendees, “what are we up
against, how do we stack up and what
do we need to compete?” His biggest
tip for growth in 2009 was to figure
out how to establish and maintain
long-term clients. “Your number one
object should be to become a preferred
product in your market. If you don’t,
you’ll find your products on the
chopping block as consumers cut back
frivolous purchases and lean towards
the tried and true items they ‘can’t live
without’.”
The 2009 convention and trade
show also included a presentation
from Red Arrow Equipment, which
discussed how atomized liquid smoke
can accelerate production schedules
and provide advantages to those
who don’t want to purchase a new
smokehouse. Another convention
highlight was the presentation from
Greg Urbonas and Bud Schmolcke
from UniPac, who discussed emulsiontype
sausage, including the meat
ingredients used and proper grinding
techniques.
The 2010 Meat Industry Convention
and Trade Show
The 2010 event took place March
12-14 at the Marriot Edmonton River
Cree Resort. The processed meat
competition and the People’s Choice
Awards showcased the very best meat
products available in Alberta.
Congratulations to the 2010 Processed
Meat Competition Winners
This competition was judged by
four independent judges: Ron Pate,
Alfred Egli, Scott Dundas and Maurice
Mander, who looked at such attributes
as appearance, flavour and texture. Sixtythree
products were looked at and 44
ribbons were awarded (27 Bronze, 10
Silver and 7 Gold).
Congratulations go to:
Cured Meat Aggregate –
Riverside Packers
• Boneless Ham – Bronze
• Bacon – Silver
• Bone in Ham – Gold
• Back Bacon – Gold
• Total Cured Meat Score of 361.5
points
Sausage Aggregate – Kastelen
Sausage
• Large Casing Sausage – Silver
• Small Casing Sausage – Gold
• Emulsion – Gold
• Total Sausage Score of 280 points
Overall Award – Riverside
Packers
• Bacon – Silver
• Boneless Ham – Bronze
• Bone in Ham – Gold
• Back Bacon – Gold
• Large Casing Sausage – Bronze
• Small Casing Sausage – Gold
• Emulsion – Bronze
• Total Overall Score of 626.75 points
Winning entries from the 2009 People’s Choice Awards.
16 AFPA in ACTION Spring 2012

F e a t u r e
Ravenwood Farms
Fresh Meats
• Bacon – Bronze
Valley Custom Meats
• Boneless Ham – Bronze
The Butcher Shop
• Large Casing Sausage – Bronze
• Small Casing Sausage – Bronze
Longview Jerky Shop
• Large Casing Sausage – Gold
• Small Casing Sausage – Gold
• Emulsion – Bronze
YB Quality Meat
• Boneless Ham – Bronze
• Back Bacon – Bronze
• Large Casing Sausage – Bronze
• Emulsion – Bronze
• Small Casing Sausage – Silver
Olds College
• Bone in Ham –Bronze
• Back Bacon – Bronze
• Large Casing Sausage – Bronze
Spring 2012 AFPA in ACTION 17

F e a t u r e
Rocky Mountain Meats
• Bacon – Silver
• Bone in Ham – Bronze
• Small Casing Sausage – Bronze
Medicine Hat Meat Traders
• Boneless Ham – Bronze
• Bone in Ham – Bronze
• Large Casing Sausage – Bronze
• Small Casing Sausage – Bronze
• Emulsion – Bronze
Valley Meat Packers
• Boneless Ham – Bronze
• Bone in Ham – Bronze
• Back Bacon – Silver
• Bacon – Silver
• Small Casing Sausage – Silver
• Emulsion – Bronze
Hamel’s Meat Market
• Boneless Ham – Bronze
• Bone in Ham – Bronze
• Small Casing Sausage – Silver
• Emulsion – Bronze
Kastelen Sausage
• Large Casing Sausage – Silver
• Small Casing Sausage – Gold
• Emulsion – Gold
• Total Sausage Score of 280 points
Riverside Packers
• Bacon – Silver
• Boneless Ham – Bronze
• Bone in Ham – Gold
• Back Bacon – Gold
• Large Casing Sausage – Bronze
• Small Casing Sausage – Gold
• Emulsion – Bronze
• Total Overall Score of 626.75 points
The 2010 People’s Choice Awards
There were 28 entries in this
competition and 150 ballots were cast
to determine the winners. This popular
award always brings out the creativity and
talent of those who enter! The photos in
this spread feature some of the winning
entries.
The following are the winners from the
People’s Choice Awards held at the 2010
Meat Industry Convention & Trade Show:
Deli Trays
• 1 st – Rocky Mountain Meats
• 2 nd – Kastelen Sausage
• 3 rd – Riverside Packers
18 AFPA in ACTION Spring 2012

F e a t u r e
Pepperoni
• 1 st – Longview Jerky Shop
• 2 nd – YB Quality Meats
• 3 rd – Riverside Packers
Jerky
• 1 st – Medicine Hat Meat Traders
• 2 nd – Ravenwood Farms Fresh Meats
• 3 rd – Blackman’s Butcher Shop ◆
Spring 2012 AFPA in ACTION 19

Meat Industry Convention &
Trade Show 2012
20 AFPA in ACTION Spring 2012

Meat Industry Convention &
Trade Show 2012
Deerfoot Inn & Casino
Calgary, Alberta
March 23-25, 2012
Friday, March 23
PRELIMINARY AGENDA
1:00 p.m. – 5:00 p.m. Exhibition set-up (Exhibitors may also set up Saturday 7:30 a.m. – 9:30 a.m.). Ballroom
3:00 p.m. – 6:30 p.m.
Meat Competition entries must be checked in. People’s Choice competitors
can begin set-up any time after 3:00 p.m.
Deer Run Room
7:00 p.m. – 10:00 p.m.
People’s Choice Competition: Deli Trays; Jerky & Pepperoni
Meet your fellow processors and retailers in a casual atmosphere
Bridle Room
8:45pm People’s Choice Awards Bridle Room
Saturday, March 24
8:00 a.m. Coffee and continental breakfast Bridle Room
8:30 a.m. – 8:45 a.m.
Welcome from Bonnie Spragg of Spragg’s Meats, AFPA Meat Committee
Chair
Bridle Room
8:45 a.m. – 9:30 a.m.
A State of the Industry Update from Gordon Cover, Alberta Livestock &
Meat Agency Ltd.
Bridle Room
9:30 a.m. – 4:30 p.m. Trade Show Ballroom
12:00 p.m. – 1:00 p.m.
Lunch featuring luncheon speaker John Jackson, Co-Chef/Owner, and
Connie DeSousa, Co-Chef/Owner, Charcut. Charcut was the 2nd runner-up
from Season 1 of Top Chef Canada
Chrome Show Room (Note: No
admittance to anybody under the age
of 18 as the room is located inside
the casino)
2:00 p.m. Meat Competition Viewing Deer Run Room
BANQUET
Sundance Ballroom
6: 30 p.m. – 7:00 p.m. Cocktails Foyer
7:00 p.m. – 8:15 p.m. Dinner Sundance Ballroom
8:30 p.m. – 10:00 p.m.
Processed Meat Competition; Awards & Auction; Peter Patrick Memorial
Award; Russ Paul Memorial Video
Sundance Ballroom
Sunday, March 25 – Sundance C
All sessions will be held in
the Sundance C Ballroom
The Cutting Edge: Innovative Beef Fabrication Techniques to Increase Profits. A practical workshop on beef
carcass fabrication techniques, this workshop is sponsored by the IFASA-Value Added Meats program, Olds College
Meat Processing Program and ALMA. The program is geared toward processors, meat fabrication personnel and
merchandisers who are interested in capturing hidden value from beef carcasses. Our keynote presenter, Dr. Chris
Calkins, University of Nebraska, will share the science behind the development of beef value cuts and through
practical instruction, will show you how to capture profits. You can’t afford to miss this event, so register early!
8:30 a.m. – 9:00 a.m. Registration and refreshments
9:00 a.m. – 9:15 a.m. Welcome and explanation of the purpose of the workshop
9:15 a.m. – 10:00 a.m. “The Science of Meat: What is Quality?” by Dr. Mick Price, Professor Emeritus, University of Alberta
10:00 a.m. – 10:45 a.m. “The development of Beef Value Cuts” by Dr. Chris Calkins, Professor of Animal Science, University of Nebraska
10:45 a.m. – 11:00 a.m. Break
11:00 a.m. – 12:00 p.m. A carcass breakdown demonstration by Mr. Chuck Pimm
12:00 p.m. – 1:00 p.m. Lunch featuring flat iron steak
1:00 p.m. – 2:30 p.m. A shoulder clod demonstration; chuck roll demonstration; and hip demonstration
An innovative portion cutting presentation by Mr. Brad McLeod, Olds College. The innovative portion cut will use
2:30 p.m. – 3:30 p.m. outside round, sirloin tip, prime rib and top sirloin
“Meat Preparation and Eating Quality” by Dr. Jennifer Aalhus, Meat Quality Scientist, Agriculture and Agri-Food
3:30 p.m.
Canada
To register for the Meat Industry Convention & Trade Show 2012, go to
www.afpa.com, click on the "Events" tab, and then click on the "Meat Convention"
tab. Or contact Melody at (403) 201-3657, ext. 21 or e-mail info@afpa.com.
Up-to-date as of February 20, 2012.
Spring 2012 AFPA in ACTION 21

Meat Industry Convention &
Trade Show 2012
Exhibitors
These exhibitors’ numbers correspond with their location on the following map.
Please visit their booths during the trade show!
Booth #
Company
8 ........................................................................ 3M Canada
107 ........................................................................... AARD
110,111 ............................. AARD (Food Safety & Animal Health; Regulatory Services)
19 ............................................................ AB Silikar Hygienic Floors
18 .............................................................................AFSC
20 .............................................................. Air Liquide Canada Inc.
102 .............................................................. Alberta Meat Network
15 ..........................................................Alberta Processing Company
105 ............................................................................ALMA
23 .................................................................Canada Compound
103 .............................................................. DGH Engineering Ltd.
10 .................................................................Farm Credit Canada
22 .........................................................................First Spice
12 .............................................................Handtmann Canada Ltd.
9 .................................................... Harlund Industries Ltd. / PACS Corp.
11 ..............................................................Interweigh Systems Inc.
13, 14 .......................................................Jarvis Industries Canada Ltd.
16, 17 ...................................................... JB’s Sausage Maker Supplies
24 .......................................................................... Jet Label
101 .................................................................Mettler Toledo Inc.
7 .....................................................................Multivac Canada
104 .....................................................................Neogen Corp.
21 ........................................................... Reiser (Canada) Company
3, 4 ...............................................Scott Process Equipment & Controls Inc.
106 ....................................................................StonCor Group
1, 2 .......................................................Unipac Packaging Products Ltd.
108,109 ............................................................. VC999 Canada Ltd.
112 .............................................................. Wonderware PacWest
5, 6 .................................................................... Yes Group Inc.
Special Thank Yous!
A big thank you goes to our sponsor, the Alberta Livestock and Meat Agency!
We would also like to thank Arie Vamdermeer, Food Scientist, Meat Alberta Agriculture and Rural Development, for organizing
the meat competition, as well as our judges, Richard Picard of Butchers Edge, Schmolke (retired), and Frank McCormac of Pacific
Blends Ltd., for their assistance with the Meat Competition. And last but not least, thanks goes to Dave Old, Bonnie Spragg (Meat
Committee Chair) of Spragg’s Meats, Brad McLeod of Old College and John Middleton of ALMA for their assistance with this
year’s meat industry convention.
22 AFPA in ACTION Spring 2012

Meat Industry Convention &
Trade Show 2012
Yes Group Inc.
Scott Process Equipment &
Controls Inc.
Unipac Packaging Products Ltd.
6 5 4 3 2 1
7
112
101
24
Multivac
Canada
Wonderware
PacWest
Mettler
Toledo Inc.
Jet Label
8
111
102 23
9
3M Canada
Harlund
Industries Ltd. /
PACS Corp.
AARD
(Food Safety
& Animal
Health;
Regulatory
Services)
110
Alberta Meat
Network
103
DGH
Engineering
Ltd.
Canada
Compound
22
First Spice
10
109
104
21
Farm Credit
Canada
Neogen Corp.
Reiser (Canada)
Company
11
VC999
Canada Ltd.
105 20
Interweigh
Systems Inc.
108
12 107
ALMA
106
Air Liquide
Canada Inc.
19
Handtmann
Canada Ltd.
AARD
StonCor
Group
AB Silikar
Hygienic Floors
13 14 15 16 17 18
Jarvis Industries Canada Ltd.
Alberta Processing
Company
JB’s Sausage Maker Supplies
AFSC
Spring 2012 AFPA in ACTION 23

Meat Industry Convention &
Trade Show 2012
Keynote Address: Charcuterie
According to John Jackson and Connie DeSousa,
owners of Charcut Roast House in downtown
Calgary, Alberta, the art of Charcuterie can make
your business more profitable. DeSousa will be
making the keynote speech at this year’s Meat
Industry Convention & Trade Show and will explain how charcuterie
can positively affect your business’s bottom line.
Charcuterie is the art of transforming what may be seen
as non-traditional cuts of meat into value-added products to
increase marketability and profitability. When done well, it can
create a loyal consumer or customer following who appreciates
what you are creating for them.
Originally intended to extend or preserve meat before the
creation of refrigeration, charcuterie has evolved into an art
form that chefs and meat cutters the world over now use to
maximize their use of meat products. These products range
from what could be termed “original sausage making:” bacon,
hams and sausage and now include pâtés, terrines, galantines and
confit. While this terminology may scare the average person,
when you know how to make these products, the doors open to
a world of adventure for the palate.
As a participant on Top Chef Canada, DeSousa—one of
Calgary’s top charcuteriers—made the top three finalists. During
the show, she shared her passion for charcuterie and we are
pleased to have DeSousa join us to share her journey and learnings
about the art of charcuterie.
◆
For more advice and the chance to ask your own questions, make sure to
attend this keynote presentation, Saturday, March 24, 2012, at noon in the
Chrome Show Room. You MUST pre-register to attend; for registration
details, contact Melody at info@afpa.com or (403) 201-3657, ext. 21.
24 AFPA in ACTION Spring 2012

Meat Industry Convention &
Trade Show 2012
Spring 2012 AFPA in ACTION 25

Small Business,
Big Bottom Line
Over 8,700 employers in Alberta hold a Certificate
of Recognition (COR) through the Partnerships
in Injury Reduction program and over
3,000 of these certificates have been issued
through the Small Employer Certificate of
Recognition (SECOR) program.
Since 2001, AFPA members have received over $12 million
in WCB premium rebates from the COR Partnerships Program.
The program provides an option for employers with a small
number of workers to develop a health and safety management
system and achieve a COR. Specifically designed to meet the
application and training needs of smaller employers—with 10
or fewer employees, including the owner(s) and anyone covered
by the employer’s WCB account—the program allows employers
to achieve the COR using an audit process similar to the
fundamental health and safety standard as the regular audit standard
but replaces the external audit requirement with a desktop
review by the Certifying Partner.
SECOR promotes the development of health and safety management
systems among smaller operations, while recognizing
their systems may not need to be as formal as a larger employer.
As long as health and safety standards meet the Partnerships standard,
a COR can be issued. An effective system can support due
diligence and result in reducing the social and financial costs of
workplace injury and illness.
The AFPA plans to promote the program to its smaller
members, who would benefit from participation in a process
designed to keep workers safe and give employers access to
annual WCB rebates from five to 20 per cent.
◆
For more information on the SECOR program, contact Dave
Cowley at (403) 201-3657, ext. 28 or dave@afpa.com.
Applying For Your SECOR
• Register in PIR with AFPA.
• Take the Program Building health and safety course.
• Develop and implement a health and safety management
system.
• Hire an external auditor or complete a self-assessment
audit and send it to AFPA for quality review feedback and
record requirements.
• The AFPA forwards a request for certification to issue the
COR.
• Complete an internal self-audit each year to maintain a
COR.
Customized Training to
Fit Your Needs
To help ensure companies within the industry
are equipped with the skills needed
to succeed, the AFPA offers consulting
and in-house customized
training. To learn more about the
opportunities available, send an e-mail to melody@
afpa.com or call (403) 201-3657, ext. 21. AFPA can
help you with your audit preparation and will work
with you to develop food safety programs that are
customized to the specific needs of your facility.
And to further assist you with training opportunities, the
AFPA is proud to announce a new partnership with Food Safety
Solutions to offer BRC-approved training courses and consulting.
Attend “Understanding the Requirements of the Global
Standard for Food Safety Issue 6.0,” April 16-17, 2012, in
Edmonton.
To learn more about upcoming course dates, or for additional
information, contact Melody at melody@afpa.com.
Keeping Your Skills Up-to-Date!
In partnership with the Guelph
Food Technology Centre, the AFPA
continues to offer training in the following areas:
• HACCP I: Prerequisite Programs;
• HACCP II: Developing Your HACCP Plan;
• HACCP IV: Validation & Verification of your HACCP System;
• HACCP V: Internal Auditing of your HACCP System;
• HACCP VI: Procedure Writing & Document Control;
• HACCP VII: Reassessment of your HACCP System;
• Certified HACCP Auditor (ASQ);
• Certified Manager of Quality (ASQ);
• Shelf Life Determination and Food Safety;
• Developing Your Food Defense Plan: Integrating Food
Defense and Food Safety Management Systems;
• Internal Auditor - SQF 2000
• Implementing SQF 2000 Systems; and
• Internal Auditor - BRC.
To obtain a full course listing or to find out more
information, contact AFPA General Manager, Melody
Pashko, at melody@afpa.com, or go to www.afpa.com, click
on the “Training and Development” tab and then click on
“Food Safety & Quality.”
26 AFPA in ACTION Spring 2012

u Sma l Business, Big Bottom Line u Industry Updates u
Advertise
Here!
Did you know that this
publication is distributed
to thousands of industry
experts throughout Canada?
AFPA ACTION
in
The official magazine of the Alberta Food Processors Association
Fall 2011
AFPA ACTION
in
The official magazine of the Alberta Food Processors Association
Fall 2010
Partners in Injury Reduction:
How Working Safe Can Make
You Money
ALSO INSIDE:
AFPA
Rolls out New
Online Food Safety
Management System
u Memories from the 2011 FEASTival of Fine Chefs u
u The 2012 Meat Industry Convention and Trade Show u
Canada Post Publications Agr ement Number: 40609 61
AlsO INsIde:
u AFPA’s Industry Strategy Document: Key Findings u Industry Updates u
u Memories from the FEASTival of Fine Chefs u
u Processed Meat Competition Winners u
Don’t miss out on
advertising in the next
edition of this magazine!
There are many options
available to fit many
budgets!
Call (866) 999-1299 or e-mail
sales@matrixgroupinc.net
for more information!
Spring 2012 AFPA in ACTION 27

ickets go on sale April 1st, 2010
Attend the 24 th Annual
FEASTival of Fine Chefs
Don’t miss out on Edmonton’s
ultimate dining experience!
September 19, 2012
Single Tickets: $110 each.
Table of 8: $880.
Early Bird Special: Tables paid in full prior to
JUNE 1, 2012 are only $770.
Tickets go on sale April 1, 2012. Pricing does not
include GST.
To get your tickets for this must-attend event,
e-mail info@afpa.com or call (403) 201-3657, ext. 21.
The Shaw Conference Centre
9797 Jasper Avenue, Edmonton, AB
Reception & Silent Auction at 6:00 p.m.
Program & Gourmet Feast at 7:00 p.m.
Closing comments at 10:00 p.m.
Payment methods: VISA, MasterCard, invoice (if account is already in place), or
cheque (payable to: Alberta Food Processors Association). Please mail cheques to:
Suite 100W, 4760 – 72 Ave. SE Calgary, AB, T2C 3Z2. No refunds available as of
August 20, 2012.
IMPORTANT: Please request any special table locations at time of booking (we will
try our best to accommodate your requests) and ensure all guests are aware of what
name your table/ticket has been reserved under. Due to the nature of this event special
dietary concerns cannot be accommodated; however an ingredient list is available for
every course upon request.
Auction proceeds to benefit the Stan Ballard Apprenticeship Fund,
which supports educational activities for Alberta’s apprenticing chefs.
If you are considering a donation to the auction, contact info@afpa.
com or call either AFPA office. Other sponsorship opportunities are also
available.

2011 NAIT Apprentice Wins Big!
Tyler Enders, 2011
NAIT apprentice (centre),
won the Stan Ballard
Apprenticeship draw for
a custom knife set from
Ed Storch (left), of Storch
Knives. Here, Ed Storch
and Ted Johnston, AFPA
(right), present Tyler with
his award at the 2011
FEASTival of Fine Chefs.
Tyler Enders showcases his award for all to see.
ATTEND AFPA’s
AGM
June 12, 2012
AFPA’s Annual General Meeting
is scheduled for June 12, 2012. Keep an eye out for
details as they become available.
Go to www.afpa.com for more details about the event
and how you can register or contact info@afpa.com /
(403) 201-3657, ext. 21.
The custom knife set from Storch Knives in Manville, AB, is worth $1,500.
Spring 2012 AFPA in ACTION 29

JOIN AFPA at the
ANNUAL GOLF CLASSIC
C
ougar
June 13, 2012
Cougar Creek Golf Resort
(30 minutes west of Edmonton)
Creek Golf Resort is one of Alberta’s finest challenges.
It is nestled in a natural forest on rolling terrain.
Spruce, birch, poplar and aspen line many of the
holes, which are generously spotted with sand bunkers, and
most have water in play.
Check out the course at www.cougarcreekgolf.com
This golf tournament will have an 8:00 a.m. shotgun
start and has the option of being played as a Texas
Scramble so even if you’re not a an avid golfer you
should still come out and play!
For details about how you can register for this event,
contact Melody at the AFPA office at
info@afpa.com / (403) 201-3657, ext. 21.
Food Safety
Conference a Success!
The 2012 Food Safety Conference was a great success
and we want to thank everyone who organized and participated
in this event! The conference took place February
29, 2012 at the Marriott River Cree in Edmonton, AB.
CONFERENCE EXHIBITORS
Thank you to the companies that exhibited at the event,
including:
• AB Silikal Industrial Hygienic Flooring;
• Agriculture Financial Services Corp.;
• Alberta Agriculture & Rural Development;
• BRC Global Standards;
• Easytesters Inc.;
• Ecolab Food & Beverage;
• Exova Canada Inc.;
• Food Processors HR Council;
• Harlund Industries Ltd.;
• QMI SAI Global;
• Registra Corp;
• SAFETYSYNC;
• SGS Canada; and
• TraceGains, Inc.
CONFERENCE SPEAKERS
A big thank you goes to those who spoke at the
conference, including:
• Greg Orriss, Alberta Agriculture and Rural Development;
• Darlene Diettrich, Alberta Agriculture and Rural Development;
• Mark Burgham, Canadian Food Inspection Agency;
• Jyoti Sahasrabudhe, Sahasrabudhe & Associates;
• Dr. Paul Hall for his keynote address on food safety;
• Brian Nodwell, Safetysync;
• Julie Press, QMI SAI Global;
• John Kukoly, BRC Global Standards;
• Russell Statman, Esq.; and
• Gary Loblick, the Winslow Group.
The full-day event was funded by Growing Forward, a
federal-provincial-territorial initiative.
30 AFPA in ACTION Spring 2012

A screen shot (right) of the software program.
Spring 2012 AFPA in ACTION 31

Membership Application
Application will be processed when membership fee is received.
AFPA memberships run on a calendar year basis.
Processor Member (processing food or beverage product in Alberta)
Membership fee is based on the total number of employees:
Number of full time employees: ______ 1 to 25 employees - $350
26 to 100 employees - $750
100+ - $1,200
Associate Member Membership fee is a flat annual fee of $500
* Membership fees are plus GST.
(Visa & Mastercard payments accepted)
Company Name:
A subsidiary or division of:
Address: City: Postal Code:
Website: 1-800 Telephone #:
Main Contact:
Direct Phone:
Fax #:
I prefer ___fax
___e-mail correspondence from AFPA
Title:
E-mail:
Additional Contact:
Title:
Direct Phone: E-mail: Fax #:
I prefer ___fax ___e-mail correspondence from AFPA
** If addresses differ for contacts please specify (use separate sheet if necessary).
The following information will be included in our membership directory. Attach additional pages if necessary or send via email. Please do include historical or background information.
Members Web Profile Listing: (Maximum 100-word company description)
PRODUCTS/SERVICES:
PROCESSING MEMBERS ONLY:
Brand Names:
Retail Products available where? (list stores):
Alberta ingredients used to produce your product(s):
Supply to: ___Foodservice ___Retail-private label ___Retail-Branded Product
Exporting product: ___ Yes ___ No Planning to: ___Yes ___ No
___U.S. ___Japan ___Taiwan/Hong Kong/China ___Europe ___Other __________________________________
Mail your completed Membership application along with payment to the Calgary office. You will then receive your Membership package in the mail.
Payment can be cheque, Visa or Master Card.
100W, 4760-72 Ave. SE
Calgary, AB
T2C 3Z2
Fax: (403) 201-2513
Phone: (403) 201-3657
E-mail: info@afpa.com
Website:
www.afpa.com

Spring 2012 AFPA in ACTION 33

Buyer’s Guide
50% Cost Sharing Through (ATIP) Alberta
Technical Innovation Program
Food Beverage Canada............................................14
Advanced Temperature Controlled
Warehouse and Distribution
Versa Cold.................................................................3
Bakeries
Calgary Italian Bakery Ltd........................................33
Butcher
Blackman’s Butcher Shop Ltd..................................19
Butcher and Meat Packaging Supplies
Canada Compound Corporation................................14
Chartered Accountants and Business
Advisors
Meyers Norris Penny................................................25
Consultants
Mallot Creek Group..................................................34
Custom Meat Processing
Kastelen Sausage & Fine Meats...............................30
Customized Labels and Tape
Jet Label and Tape............................................... OBC
Equipment
Foss North America.................................................33
Equipment Plastic
Containers
D&M Plastics Inc......................................................33
Ergonomic Lifting Devices
Jenalex Inc..............................................................30
Financing
Agricultural Financial Services Corporation................4
Financing Services
Farm Credit Canada................................................IFC
Food Processing and Packaging
Solutions
QMS International....................................................25
Food Processing Equipment
Beacon Metals Inc...................................................10
Eckert Machines......................................................25
Food Service
Harlan Bakeries Edmonton.......................................19
Food Service Distributor
Processor
Centennial Foodservice............................................18
Freezing and Packaging
Solutions
Air Liquide...............................................................10
General Pest Control
Peregrine Pest Control.............................................31
Hide Leather Supplies and
Services
Halford Hide & Leather Company.............................14
Industrial Software Solutions
Wonderware PacWest................................................6
Insurance Brokers / Risk Management
Lloyd Sadd Insurance..............................................18
Livestock Feeds
New West Milling Ltd...............................................19
Marketing Researh and Production
Alberta Livestock & Meat Agency Ltd.........................8
Meat Supplier
Spraggs Meat Shop Ltd...........................................29
Natural Foods, Spring Meadows,
Natural Pet Food
Spring Meadows Natural Pet Food...........................20
Packaging Solutions
OLAF Packaging Group Inc.......................................27
Pilot Plant and Product
Development
Food Processing Development Centre......................33
Pork Association
Alberta Pork.............................................................29
Process Equipment
Welco Expediting Ltd...............................................19
Processing Products
Unipac Packaging....................................................13
Product and Identification
Harlund Industries Ltd..............................................27
Refrigeration and Food Storage
CTR Refrigeration Food Store
Equipment Ltd.........................................................33
Rendering Screens / Lyco
Manufacturing
Lyco Manufacturing Inc...........................................29
Retail and Food Services
Foothills Creamery...................................................25
Sample Preparation
Retsch Inc..............................................................IBC
Sausage Casings, Natural and
Artificial
DeWeid International................................................20
Scales
Accurate Scale & Food
Machine..................................................................18
Ishida Canada Inc....................................................17
Skin Care Products
DEB Canada.............................................................13
Spices
Jan-Gordon.com......................................................33
Spices, Hog, Sheep and
Beef Casings
J.B.’s Sausage Maker Supplies Ltd..........................30
Unipac Packaging....................................................13
Storage / Leaseway Corporation Ltd.
Leaseway Corporation Ltd.......................................14
34 AFPA in ACTION Spring 2012