record breaking numbers - Ontario Independent Meat Processors

Keeping Ontario’s Meat and Poultry Industry Informed 

January/February, 2011 | Vol. 17, Issue 1 

RECORD BREAKING 

NUMBERS 

What a busy Monday! Th e Ontario Finest Meat 

Competition registration closed on Monday, 

January 17, and by 4:30 p.m. we had received 

entries from member companies representing 

a total of 149 products. 

Th e exuberant OIMP team hit the ground 

running, following up with participating 

companies to ensure they knew the rules 

of the competition and how to arrange for 

their product to be picked up by our offi cial 

competition carrier, Erb Transport. A new 

team of judges had to be secured to handle 

the sheer volume of entries, the competition 

day product prep team had to be briefed, and 

refrigeration, tables and chairs, linens, and 

refreshment logistics all had to be fi nalized. 

Two days before the judging, the product 

arrived at Erb’s refrigerated warehouse and 

was sorted and tagged by the OIMP team, 

ready to be taken to the competition judging 

venue. 

Th e product judging was located at Geoff 

George’s Photography Studio in Toronto. An 

easy spot to get to, with accessible parking in 

the back, the studio was ideal in that it had one 

room for the judges, a separate storage room, 

MEAT & FOOD PROCESSING EXPO 

From the latest in processing equipment to 

sound business advice, the 2011 Meat and 

Food Processing Expo has everything you 

need in one location. View our diverse list of 

exhibitors at www.foodindustryexpo.ca. 

Register online before March 3 to save $10 

off your admission. Th e Expo is held in 

conjunction with the OIMP 31st Annual 

Ontario Finest Meat Competition Judge from left to right. Back: Paul Finkelstein, Jennifer Bain, Jacqui Knipfel, 

Michael Gionfriddo, Nadine Hughes. Middle: Jason Garforth, Annebelle Waugh, Rita DeMontis. Front: Emily 

Richards, Ivy Knight, Kathryn Blais, and Signe Langford. 

and one room for all the behind the scenes 

staff . A team of four culinary professionals 

prepared each product category for the judges 

to see, smell and sample; a team of two were 

ensconced at a table with adding machines 

at the ready – responsible for entering and 

double-checking the scores; a videography 

team interviewed judges and OIMP staff and 

recorded the proceedings. 

25,000 sq. ft. of solutions for your processing business. 

Conference – Th e Meating Place. To register 

for the Expo and Conference together, use the 

enclosed Meating Place registration form or 

download it at www.oimp.ca. 

Watch your mail in the coming days for the 

Offi cial Show Guide. 

Th e judges – representing a truly impressive 

collection of experience – arrived one by one. 

Sobeys, Starsky’s, Michael Angelo’s and L&M 

Food Group were represented on the retailers’ 

side. Chefs and national and local food media 

personalities from newspaper, magazines, and 

the Food Network, added their expertise to the 

judging panel. 

SHOW HOURS 

NEW – Extended Hours in 2011 for a 

total of 15 hours of exhibit time. 

Fri., March 4, 2011: 10:00 a.m. – 7:00 p.m. 

Sat., March 5, 2011: 9:00 a.m. – 3:00 p.m. 

International Centre (Hall 6) 

6900 Airport Road, Mississauga 

Continued on Page 27

[ President’s Message ] 

REFLECTIONS AS OIMP PRESIDENT 

As I will not 

be seeking reelection 

for a third 

term, I would 

like to use my 

final President’s 

Message to thank 

our members for 

the privilege of 

representing you 

and our association. I would like to express 

my sincere appreciation to my fellow Board 

members for their encouragement and for 

the incredible support I receive from our 

staff. I must also thank my family members 

and staff at Holly Park for the support that 

has enabled me to volunteer my time on 

behalf of the members and the industry. 

My years on the OIMP Board have been 

personally and professionally fulfilling. I 

have developed and fostered many new 

relationships within our industry and 

government. I have learned a great deal 

about the perseverance required to bring 

[ Executive Director Report ] 

KNOWLEDGE IS POWER 

Sir Francis 

Bacon coined 

the phrase 

“Knowledge is 

power” in 1597. 

Four centuries 

later, the wise 

words of a man 

with a surname 

dear to our hearts 

still hold true for those who successfully 

navigate the complexities of our ever 

changing world. Information sharing is 

paramount in the acquisition of knowledge, 

so we developed a comprehensive strategy 

to share timely, relevant information with 

our members. 

The oimp.ca website remains your primary 

resource; it is updated regularly with new 

funding and industry announcements 

and offers archived OMAFRA documents 

including Meat Plant Guidelines. This 

BLOCKtalk issue features a wealth of 

information in a new reader-friendly 

2 BLOCKtalk January/February 2011 

about change for our industry, and I am truly 

proud of our association’s accomplishments. 

There have been many challenges in recent 

years, and I am personally grateful to have 

had a strong organization supporting me 

and my business. 

Our association is only as good as we the 

members make it. We must commit to 

remaining informed and engaged, and 

sometimes this means simply slowing 

down long enough to take advantage of the 

information and programs available to us. 

The 2011 Meating Place is only a few weeks 

away, and I look forward to joining you in 

celebrating our accomplishments at the 

Awards Gala. 

Together, we’re stronger. 

Tony Facciolo 

OIMP President 

layout. Update will continue to arrive in 

your inbox the last Friday of every month 

(contact the office to confirm your current 

email address and make sure your spam 

filter allows email from OIMP). Our 

interactive workshops are held the third 

Wednesday of the month. We have put 

together an outstanding 2011 schedule with 

topics that give you the knowledge to help 

your business succeed. I encourage you to 

post the enclosed three month calendar for 

others in your company to see. We will be 

implementing registration deadlines, as we 

need a minimum number of participants to 

cover our overhead costs. 

We remain committed to building an 

engaged and informed membership with 

the power to ensure a prosperous future for 

our industry. 

Laurie Nicol 

Executive Director 

January/February 2011 | Vol. 17, Issue 1 

Administration 

EXECUTIVE DIRECTOR | Laurie Nicol 

laurie.nicol@oimp.ca 

ASSISTANT DIRECTOR | David St. Louis 

d.stlouis@oimp.ca 

TECHNICAL DIRECTOR | Dave Tiller 

technical@oimp.ca 

EXTENSION SPECIALIST | Clive Kingsbury 

extension@oimp.ca 

MEMBERSHIP COORDINATOR | Janet Wellwood 

info@oimp.ca 

PROJECT COORDINATOR | Nikki Stager 

mpas@oimp.ca 

Ontario Independent Meat Processors Association 

7660 Mill Road, RR4, 

Guelph, Ontario N1H 6J1 

Tel: 519-763-4558 

Fax: 519-763-4164 

www.oimp.ca 

news@oimp.ca 

BLOCKtalk is the official publication of the OIMP, 

distributed to over 300 OIMP members, commodity 

groups, and others throughout the industry, providing 

excellent advertising opportunities for suppliers of the 

meat and poultry industry to promote their newest, most 

innovative, supplies, equipment, and technology. 

BLOCKtalk encourages Associate Members and 

supporters of the industry to submit articles, which would 

be beneficial to our members. 

BLOCKtalk ads must be sent electronically and properly 

sized high resolution (300 dpi) in either a .jpg, .tiff, or 

.PDF format. 

PUBLICATION ADVERTISING DEADLINE 

January/February February 1 

March/April April 1 

May/June June 1 

July/August August 1 

September/October October 1 

November/December December 1 

The information published in BLOCKtalk is compiled 

from a variety of sources, which we believe to be 

reliable; however, OIMP does not guarantee, and 

assumes no responsibility for, the correctness of the 

information. 

Keep Us Informed 

Your input is essential to produce the best newsletter 

possible! If you know of a newsworthy person or event, 

please contact us. 

Tel: 519-763-4558 

Toll: 1-800-263-3797 

Fax: 519-763-4164 

Email: news@oimp.ca 

www.oimp.ca

Board of Directors 

PRESIDENT | Tony Facciolo 

Holly Park Meat Packers 

PAST PRESIDENT | Tim Schinkel 

Schinkel’s Legacy 

VICE PRESIDENT | Joe Abate 

Abate Rabbit Packers 

SECRETARY/TREASURER | Walter Mueller Jr. 

Springer’s Meats Inc. 

ASSOCIATE 

REPRESENTATIVE | Doris Valade 

Malabar Super Spice Co. 

DIRECTORS 

Chet Calhoun 

West Grey Premium Beef 

Betty Dikeos 

D & D Poultry 

Robert Giguere 

T & R Sargent Farms 

Richard Halenda 

Halenda’s Fine Foods 

Luis Pavao 

Salsicharia Pavao 

Cory Van Groningen 

VG Meats 

OIMP Vision 

Provide leadership for Ontario’s meat and poultry 

industry by fostering innovation, promoting food 

safety and integrity and recognizing excellence. 

OIMP Mission 

Strengthen Ontario’s meat and poultry industry by 

working with stakeholders, responding to challenges 

and identifying opportunities on behalf of the 

membership. 

OIMP Core Strategies 

• Member Relations 

• Industry and Government Relations 

• Industry Development 

• Market Development 

www.oimp.ca 

2 President’s Message 

2 Executive Director Report 

4 Member Relations 

9 Industry Development 

9 OIMP Technical Talk 

By Dave Tiller, OIMP Technical 

Director 

11 Planning For Your 

Future - Safely! 

By Doug Johnson, Health and Safety 

Consultant 

13 Workshops 

• Scientific Research (SR)& 

Experiment Development (ED) 

and Tax Benefits 

• Paper Work in Plants 

15 Industry Relations 

Alliance of Ontario Food Processors 

16 Featured Member 

• Newmarket Meat Packers 

• FCC Agribusiness and Agri-Food 

27 

6 

[ Index ] 

18 Government Relations 

18 Record Keeping and 

Food Safety 

Ontario Ministry of Agriculture, 

Food and Rural Affairs 

19 Funding Programs 

20 Government News 

22 Industry News 

26 Commodity Partners 

Featuring Ontario Pork 

27 Market Development 

29 Featured Recipe 

• Braised Ontario Pork with Creamy 

Polenta 

30 Advertiser Index 

31 Classified 

9 

25 

15 

BLOCKtalk January/February 2011 3

[ Member Relations] 

TOGETHER WE’RE STRONGER - WELCOME TO THE ASSOCIATION 

Building an informed and engaged membership representing a diverse Ontario meat and 

poultry industry 

Business Members 

KATZ’S DELI and CORNED BEEF EMPORIUM 

A provincially licensed free standing meat processor. They process 

BBQ hog, beef, and turkey deli-mixed products. Established in 

1970, this 265 seat New York Style Delicatessen also provides 

product to the Food Service sector. 

Jeffrey Dorfman: Director of Operations 

3300 Dufferin Street 

Toronto, ON M6A 2T5 

Tel: 416-782-1111 

PEEL SAUSAGE INC. 

A provincially licensed slaughter plant, specializing in Halal. Their 

product line includes beef, goat, lamb, and veal. In business since 

1991, Peel Sausage provides a custom kill service and the delivery 

of beef quarters and lamb to the wholesale market 

LeRoy B. Martin: Owner 

7860 6th Line, RR 2 

Drayton, ON N0G 1P0 

Tel: 519-638-3444 

PROVEAL 

A federally registered establishment, launched in 1995 as a division 

of Delft Blue. They do further processing and provide raw and fully 

cooked beef, pork, and veal products to the retail, food service, and 

export markets. 

Johan Van Baars: Plant Manager 

251 Nipissing Road 

Milton, ON L9T 4Z5 

Tel: 905-693-8976 

UNIVERSITY OF GUELPH – MEAT LAB 

A federally registered facility, slaughtering beef, lamb, and veal. 

Since 1970, the university has provided the means for teaching and 

research in all aspects of meat science and also provide a service 

facility for the various departments of the University needing to 

harvest tissue or organ samples for research programs. 

Brian McDougall: Manager 

491 Gordon Street, 

Guelph, ON N1G 2W1 

Tel: 519-824-4120 ext 53672 


Associate Members 

ILLUMITI ONE INC. 

Founded in 2000, is a gold level reseller of SAP All-in-One and 

SAP Business One software. Both have industry solutions for the 

meat processing industry, including lot tracking and full product 

costing. 

Bruce Hazell: Business Development 

45 Vogell Road, Suite 101 

Richmond Hill, ON L4B 3P9 

Tel: 905-737-1066 ext 2015 

Email: bhazell@illumiti.com 

Web: www.illumiti.com 

Member Directories 

For a Complete list of OIMP Associate and Business members 

please visit www.oimp.ca 

Together We’re Stronger 

Business Members - 196 

Associate Members - 68 

Affiliate Members - 7 

Contact the office and ask how you can help increase our voice 

in the industry. If you require membership literature, please let us 

know. 

Member Help line: 1-800-263-3797 

info@oimp.ca 

www.oimp.ca 

31 st Annual Conference 

Ontario Independent Meat Processors Association 

NOTICE OF 

Annual General Meeting 

SUNDAY MARCH 6, 2011 

9:00 - 10:30 a.m. 

Doubletree by Hilton – Toronto Airport 

655 Dixon Road, Toronto, Ontario 

1. President's Message 

2. Approval of Agenda 

3. Minutes of 2010 AGM 

4. Treasurer's Report 

- 2010 Audited 

Financial Statements 

5. Executive Director’s 

Report – 2011-2013 

Strategic Plan 

6. Other Business 

7. Election of Directors 

8. New Business 

9. Adjournment 

www.oimp.ca

OIMP Long Time Members 

Thank you to our long time members who have been helping move 

the industry forward for over 25 years. 

• Millgrove Packers, Waterdown - Member since 1980 

• Ontario Pork, Guelph - Member since 1980 

• Gord’s Abattoir, Leamington - Member since 1982 

• Rudolph’s Fine Meats, Sudbury - Member since 1982 

OIMP Lifetime Members 

OIMP presents the prestigious Lifetime Membership Award to 

individuals who have made outstanding contributions to the 

Association and Ontario’s meat and poultry industry. 

• Ron Deeth (1995) • Leo Rocheleau (2001) 

• Dr. Ron Usborne (1996) • Gerry Houtzager (2003) 

• Nancy Ackert (1997) • Pat Johnson (2005) 

• Jim Vidoczy (2000) 

Meat Industry Achievement Award (MIA) Recipients 

• 2007 - Leo Rocheleau, Maidstone 

• 2008 - Stemmler’s Meat & Cheese, Heidelberg 

• 2009 - VG Meat, Simcoe 

• 2010 - Springer’s Meats, Hamilton 

www.oimp.ca 




OIMP 31 ST ANNUAL CONFERENCE - THE MEATING PLACE 

Doubletree by Hilton - Toronto Airport, 655 Dixon Road, Toronto 

The Meating Place 

With networking opportunities, food, friends and a celebration of 

our individual and collective accomplishments, this year’s Meating 

Place promises the perfect mix of business and pleasure. 

The Meating Place kicks off Friday night with the Meet the Members 

Reception in the Doubletree’s Orchid Café, where we will gather 

after the Expo to mingle with fellow members and friends in the 

processing industry. 

Saturday evening, the 

festivities continue with a 

reception followed by our 

Awards Banquet and Gala, 

emceed by Tanya Prokomenko, 

co-host of Real Life with Sharon 

Caddy on CTS Television. Join 

us as we crown the winners 

of the 2011 Ontario Finest 

Meat Competition, recognize 

our members’ achievements 

and engage in a little friendly 

competition during our Silent 

and Live Auctions. 

The Meating Place continues 

Sunday with breakfast at our 

Annual General Meeting, where we will elect the 2011-2013 OIMP 

Board of Directors. 

Leading @ the Speed of Change 

“Leading is easy when things are smooth. It’s when the going gets 

tough that our leadership is truly tested — and most needed. How 

we respond — as Leaders, Followers, or Wallowers — determines 

Special thanks to our 31st Annual Conference & Expo Sponsors 


our personal effectiveness and 

organizational culture.” 

We are excited to announce 

that renowned author, speaker 

and retreat/workshop leader 

Jim Clemmer will be joining us 

following the Annual General 

Meeting for an interactive 

motivational presentation. Jim 

will provide tools, techniques and 

approaches to help us respond 

to change and create “leaderful” 

teams to lift everyone within our 

organizations to higher performance. 

Register Today 

Please fax the enclosed registration form to 519-763-4164 before 

the February 18 Early Bird Deadline to receive the discounted 

rates. You can also download the registration form from the OIMP 

website or contact the OIMP office at 1-800-263-3797. 

Accommodations 

OIMP has reserved a block of rooms at the Doubletree. If booking 

by phone (416-244-1711), request the OIMP room block to receive 

our special rate of $119/night (plus taxes). To book online, follow 

the link on the OIMP website and use group code OIM to receive 

the discounted rate. Room rates are guaranteed until February 25, 

but book early as the number of available rooms is limited. 

For more information visit our website or contact the OIMP office. 

We look forward to seeing you there! 

www.oimp.ca

YOUR MEMBERSHIP DOLLAR$ AT WORK 

Highlighting the work OIMP is doing on your behalf 

Representing Our Industry 

OMAFRA/OIMP quarterly meetings with 

Meat Inspection Program Managers have 

included ongoing discussions regarding 

consistency in program delivery across 

Ontario. Consistency is an issue that affects 

many different aspects of manufacturing, 

employee relations and quality, as well 

as program delivery. We are pleased 

to be able to provide input into this 

complex topic and offer relevant industry 

examples. The question was raised about 

unlicensed distributors supplying products 

to licensed meat plants. OMAFRA is 

currently reviewing this issue and looking 

at the regulatory implications. OMAFRA 

has agreed to provide plants with the 

information on changes to policies or 

Meat Plant Guidelines at the same time 

inspection receives it. Notifications will 

be made on a quarterly basis through the 

Ministry’s Behind the Legend newsletter 

as well as postings in the Members Only 

section of the OIMP website. 

OIMP continues to participate in monthly 

OMAFRA Policy Review Committee 

meetings. Our role is to provide an 

industry perspective and input into policy 

development. Some of the areas reviewed 

by the committee recently include cooling 

and refrigeration of poultry and rabbit 

carcasses, cooking temperatures and 

cooling rates of cooked products, as 

well as meat plant guidelines related to 

smokehouses. 

We have added OIMP to the list 

of organizations that support the 

implementation of a proposed Food 

Safety Tax Credit. The federal tax credit 

would allow food processing companies to 

partially offset expenses they incur to meet 

rising food safety requirements in Canada 

and in export markets. 

OIMP continues to represent the 

processor perspective in its ongoing work 

www.oimp.ca 

with our commodity partners. OIMP 

made a presentation on the state of the 

processing industry at the Annual Meeting 

of the Ontario Cattlemen’s Association’s 

Renfrew County Chapter in Cobden. The 

presentation addressed issues such as 

the declining number of local abattoirs, 

regulatory issues, market access restrictions 

and the growth of the “buy local” trend. 

OIMP was represented at the Ontario 

Cattle Feeders’ Association Annual General 

Meeting in January and continue to 

represent provincially licensed beef plants 

at the Ontario Beef Value Roundtable. 

OIMP participated in the Chicken Farmers 

of Ontario project conducting a gap 

assessment for the Broiler Value Chain in 

Ontario. This project focused on traceability 

information between participants along 

the broiler chain with particular attention 

paid to business requirements that are not 

satisfied with current information systems. 

OIMP provided input to Minister Mitchell 

prior to her participation at the Federal, 

Provincial Territorial (FPT) Minister 

meeting this month. We continue to support 

the Ontario Agriculture Sustainability 

Coalition work on changes to support 

programs working towards sustaining 

agriculture and agribusiness industry in 

Ontario. We emphasized the need for 

programs in the areas of Traceability and 

Food Safety for the food processing industry 

and urged consideration for allocations 

within sectors such as meat processing in 

the next round of the Growing Forward 

program. 

OIMP attended the AOFP Strategy 

Implementation Committee meeting as 

we continue to move forward the agenda 

of raising the profile of Ontario’s Food and 

Beverage processing industry. Meetings 

with bureaucrats and politicians are an 

important component of ensuring the right 

programs are being developed to support 

our industry. 


Strengthening Our Workforce 

The first Food Handler Training Workshops 

for workers and supervisors were held 

in Guelph in early January. The next 

workshops are scheduled for March 3 and 

4 in Mississauga in conjunction with the 

2011 Expo and OIMP Conference. This is 

an excellent opportunity to address training 

needs, make connections with industry 

suppliers and join your fellow members for 

a memorable weekend of social activities. 

Our 2011 monthly Interactive Workshop 

Series has been finalized. The next session, 

Scientific Research (SR) & Experimental 

Development (ED) and Other Tax 

Incentives, takes place March 23 in 

Mississauga and will show participants 

how to take advantage of this underutilized 

program to provide refundable tax credits 

for shop floor experimentation and R&D. 

The complete list of workshop topics, dates, 

locations and registration information can 

be found on our website. 

OIMP conducted a survey of OIMP Business 

Members to assist them in determining fair 

and competitive compensation for their 

workers. Approximately 20 percent of our 

members participated in the survey and 

will receive a summary of the results. 

Developing Markets 

Judging for the 2011 Ontario Finest 

Meat Competition took place in Toronto 

on January 27. An impressive panel of 

influential judges evaluated 149 products in 

14 categories entered by 21 OIMP Business 

Members. We encourage you to register for 

the March 5 Awards Gala and join us as we 

announce this year’s winners. In addition to 

the considerable publicity the competition 

will generate for our industry, a number of 

products from the competition will help 

open doors for our province’s independent 

meat and poultry processors through the 

OIMP Market Development Pilot Project. 



www.oimp.ca

OIMP TECHNICAL TALK 

Industry focused topics to keep you informed 

By - Dave Tiller, OIMP Technical Director 

Uncooked Ready to Eat 

Meats - Managing the Risk 

The CFIA is once again active in 

provincially licensed plants that produce 

fermented products. The activity is in 

the form of an audit to assess a plant’s 

controls that address pathogens in ready 

to eat fermented meat. Plants are assessed 

under the CFIA code of practice, General 

Principles of Food Hygiene, Composition 

and Labeling (GPFHCL). The GPFHCL 

describes the Canadian requirements to 

ensure compliance with GMPs and other 

requirements for foods under the Food 

and Drugs Act and regulations. The Food 

and Drugs Act is the main food law in 

Canada, and all food manufactures are 

required by law to operate according to 

the rules set out in the Food and Drugs 

Regulations regardless of the type of 

licensing or registration a processor may 

have. The assessment includes operational 

controls on areas like labeling, incoming 

materials, process design and product 

preparation/blending. Other areas looked 

at are equipment, premises, sanitation and 

pest control, personnel, transportation and 

storage, records and complaint handling 

and recall. 

A number of members have already gone 

through this process, and OIMP extension 

services have assisted with corrective 

actions. If you are making fermented 

products, it is important that you have 

records to show that your degree hours are 

in line and you are able to demonstrate that 

you know how to operate your pH meter. 

Other areas to look at are nutrition facts 

and labeling as well as an allergen control 

program. These are just some of the areas 

they will assess. 

www.oimp.ca 

One of the requirements for fermented 

sausage involves control of Trichinella in 

pork. Trichinella spiralis is a particularly 

nasty parasite that can be present in pork 

muscle. Although the risk level is low, 

infection with this parasite can have grave 

consequences from both a health and 

economic perspective. Since fermented 

sausage and dry cured products made 

with pork are uncooked and ready to eat, 

you must show you are controlling the risk 

of Trichinella. There are three way ways 

to do this. You can use a curing method, 

a freezing method or a heating method. 

These methods are prescribed by the CFIA. 

Another option is to use trichina certified 

pork. You can purchase certified pork from 

an approved trichina treatment facility, or 

you can send your own pork to a trichina 

treatment facility for treatment under the 

freezing option. For most small processors 

this is probably the most cost effective 

method to use because you have control 

over the way the meat is trimmed and what 

cuts you are going to use. We also have 

member distributors who provide certified 

pork to processors. 

Another risk is E. coli and Salmonella. You 

must be able to show that you have controls 

in place to address this risk. Under Health 

Canada requirements, processors must 

implement one of five measures to control 

E. coli and Salmonella in uncooked ready 

to eat products (fermented and dry cured) 

if: 

• You use beef as an ingredient or 

• You store or handle uncooked 

beef on site or 

• You buy raw meat from an 

establishment that stores or 

handles uncooked beef on site 

The five approved control options are as 

follows: 

1. Use a prescribed heat process based 

on an internal temperature/time 

relationship 

2. Use a prescribed process that includes 

a combination of pH, casing size and 

hold/drying times that includes heat 

[ Industry Development ] 

3. End product testing 

4. HACCP based program to test raw 

materials 

5. Any other scientifically validated 

process an operator may develop 

Option 4 and 5 may require more resources 

than a small plant would have available. The 

first three options could be implemented by 

most small plants. 

All this may seem daunting but, as a 

processor of uncooked ready to eat meat 

products, you must have in place a robust 

food safety program that will address all the 

risks in today’s changing world. Effectively 

addressing these risks will help secure the 

future of our industry. 

Pest Control in Provincial Plants 

Pest control companies are citing this year 

as a particularly bad year for mice and 

we recommend that you pay particular 

attention to evidence of rodents in your 

facility. During routine inspections by 

OMAFRA, there has been increased focus 

on pest control programs in terms of 

evidence of pest activity including pulling 

upright coolers away from the wall to 

look for evidence of rodents in the form 

of droppings. It would be a good idea to 

do regular checks for signs of rodents and 

take corrective actions including adding 

additional control measures and removing 

signs of rodent activity. If OMAFRA finds 

evidence of pests in your plant, they will 

do a risk assessment that could delay your 

operation for several hours or even days. 

The OIMP Technical Committee is not 

aware of other jurisdictions that take such 

a hard line stance on evidence of activity 

and is presently looking at the level of 

fairness of these risk assessments and costly 

operational delays imposed on operators. 

For more information on managing these 

risks or have any questions contact Dave at 

1-800-263-3797 ext 222. 

technical@oimp.ca. 


[ Industry Development] 

FOOD HANDLER TRAINING 

Your employees have an impact on your business 


Everyone plays a critical role in food 

safety. Whether you are a worker or 

supervisor this training program will 

meet your food safety education needs. 

About The New Food Handler Training Program 

The new program has critical information for those working in 

the food processing industry. The program is offered through self 

study, or by attending a workshop, and focuses on five key areas: 

1. Food Safety Responsibilities 

2. Food Safety Hazards 

3. Controlling Hazards 

4. Food Safety Management Systems 

5. Management’s Responsibilities for Food Safety 

The program will provide knowledge and understanding to 

prepare workers and supervisors for the Food Handler Training 

examination. Ontario Meat Regulation 31/05 requires all employees 

of the plant to be trained and competent to perform their assigned 

duties and that there shall be at least one supervisor in attendance 

at the plant who has received formal training in hygienic food 

handling. 

You can obtain a Certificate in Food Handler Training by attending 

a workshop and writing the examination, purchasing the manual 

and writing the examination, or by trying the examination on its 

own. Examinations are scheduled throughout the year in various 

locations in Ontario. Workers and supervisors who successfully 

complete the examination will receive a Certificate of Completion 

from the University of Guelph, Ridgetown Campus. 

About the Manual/Study Guide 

Visit www.oimp.ca to download the manual and/or study guide 

order form. 

About the workshops 

Workshops are presented in English – 1 day for workers, 1.5 days 

for supervisors. 

Presentation slides, workbook and examination are available in 10 

languages: English, French, German, Italian, Polish, Portuguese, 

Punjabi, Simplified Chinese, Spanish and Traditional Chinese. 

Workshop Dates & Locations: 

Mississauga: Doubletree by Hilton - Toronto Airport 

Worker March 3, 2011 - 8:30 a.m. - 6:00 p.m. 

Supervisor March 3, 2011 - 8:30 a.m. - 6:00 p.m. 

March 4, 2011 - 8:30 a.m. - 1:30 p.m. 

Scarborough 

Worker April 27, 2011 - 8:30 a.m. - 6:00 p.m. 

Supervisor April 27, 2011 - 8:30 a.m. - 6:00 p.m. 

April 28, 2011 - 8:30 a.m. - 1:30 p.m. 

Exam Locations & Dates: 

North York February 24, 2011 2:30 p.m. 

Ottawa March 8, 2011 3:00 p.m. 

Mississauga March 29, 2011 6:30 p.m. 

Ridgetown April 12, 2011 7:00 p.m. 

Food Handler Training Graduates: 

Shawn Fredrick 

Deanco Inc. 

Graham Dalziel 

Halenda’s Fine Foods Ltd. 

Leon Kurtz 

Hartmans Kosher Meats 

Gary Maseko 

Josh Savery 

Holly Park Meat Packers Inc. 

Justin Morais 

M & M Fruit and Grocery 

Santo Noto 

Noto Bros. Wholesale Meats Ltd. 

Frank Srokos 

Polka Bob’s 

Lynda Head 

R. Denninger Ltd. 

John Baresic 

Speers Meats 

Aaron Miedema 

Jeffery Miedema 

Townsend Butchers 

Shawn Stemmler 

Stemmler Meats & Cheese 

Judith Kendall 

Sam Leo 

University of Guelph 

www.oimp.ca

A recent article in the Canadian Association 

for Retired Persons (CARP) newsletter 

discussed things that we should all think 

about as we drive our vehicles during our 

Canadian winters. It identified a number 

of safety issues such as using winter tires 

rather than all-season tires. Or making sure 

that before you start to drive you clean off 

all the snow from your windows and roof 

to ensure that your vision is not obstructed 

when you are on the road. 

The article also discussed some really great 

strategies to follow in your efforts to avoid 

vehicle break-ins and theft such as keeping 

valuables out of sight when your vehicle 

is unattended. Another great thought was 

to make sure that your vehicle is shut off 

and locked when you walk away for “just 

a minute”. It doesn’t take long for a thief to 

get in and take your vehicle when the keys 

are in the ignition! 

These were all great strategies for planning 

for a safe winter driving experience. As I 

read the article I was thinking about a tour 

I had just completed at a clients’ facility. 

The client is being proactive as they work 

towards ensuring that their workers are 

working in a safe manner. During my 

recent tour, as we were walking around and 

looking at various pieces of equipment, it 

became very clear that planning now for 

the future safety of the organization and the 

wellbeing of the workers was an important 

aspect of the job for the plant supervisor 

and owners. 

As with having good strategies for driving 

and handling a vehicle in the winter, 

it is also a very good strategy to have a 

www.oimp.ca 

comprehensive plan to ensure safety in 

your workplace. This means planning 

ahead and evaluating potential hazards 

before something goes wrong. It means 

having good work strategies in place that 

ensure that all workplace participants 

(employer (owner), supervisors, workers, 

and contractors) understand the hazards 

and the rules. By looking around your 

facility and asking yourself “what can go 

wrong here?” you can be proactive about 

identifying conditions that might create 

a situation that causes injury. By looking 

around before an incident occurs you can 

take the time to develop workplace rules 

that will help you work toward having a safe 

work environment. 

As you look around your workplace, think 

about some of the incidents that have 

happened in the past. Think about some 

of the observations you may have made 

that make you wonder if everything is 

safe and in good order. The Occupational 

Health and Safety Act (the Act) requires 

that you know your workplace and all the 

actual or potential hazards that might be in 

the workplace. You have workers in your 

facility completing jobs that are designed to 

generate revenue for your business. When 

the workers are working efficiently, without 

injury, their productivity is high. If they 

are injured or your equipment is breaking 

down or potentially causing concerns then 

your productivity is limited. So by planning 

ahead and developing positive safety 

strategies you can maintain productivity 

and profit! 

The Act also requires that you involve 

workers in your assessment of hazards. 

Take a moment and think about this aspect 

of the Act. The Act encourages owners 

and employers to discuss the working 

conditions in the workplace as discussion 

encourages workers to get involved in the 

process and assist owners, employers, and 

supervisors in their efforts to maintain a safe 

workplace. If you think about it, the process 

of developing a safe and secure workplace 

is very similar to the process of ensuring 

that you are operating a safe vehicle on 


PLANNING FOR YOUR FUTURE – SAFELY! 

Planning now for the future safety of the organization and the wellbeing of the workers 

By - Doug Johnson, Health & Safety Consultant 

the road. It is the process of identifying 

hazards, looking at the conditions and then 

developing strategies to control the losses. 

Loss control is paramount to a successful 

business strategy. 

No one wants to get injured in a vehicle 

collision and no one wants to get injured at 

work. By taking the time when everything 

seems to be in good order to evaluate your 

safety systems you will ensure a much safer 

and more worker friendly workplace. 

Enjoy the rest of the winter and let’s all 

drive safely into Spring! 

For more information about Health and 

Safety in the workplace, please contact: 

Doug Johnson 

Health and Safety Consultant 

with SAFETAID 

Tel: 519-837-0997 

doug@safetaid.ca 

Ministry of Labour (MOL) Resources 

Required Posting 

All employers in Ontario are required, 

through legislation, to prominently post 

the following materials in the workplace: 

• Occupational Health and Safety Act 

• A written health and safety policy 

• In Case of Injury at Work 

Poster (form 82) 

• Ontario Employment 

Standards Poster 

The MOL is a good resource for 

occupational health and safety, 

employment rights and responsibilities 

and labour relations. For more 

information visit on the Ontario 

Ministry of Labour visit: 

www.labour.gov.on.ca 

Please note that posters sold by private 

companies do not comply with the 

requirements of the Employment 

Standards Act, or the Occupational Health 

and Safety Act, or the Workplace Safety and 

Insurance Act. 



BRINGING IT ALL TOGETHER 

While traceability can be a lot of work, there are ways to make it easier 

By - Wendy Pineo, BSc, Minotaur Software 

Traceability is no longer a luxury as 

customers, suppliers and consumers 

become more demanding. Compliance 

can do more than ensure your business 

remains viable; it can go further to offer 

you a competitive advantage. During our 

25 years in business, we have found that 

processors typically need to approach their 

recall in one of two ways--by a specific 

lot number (supplier, WIP or finished 

good) or by production date(s) and line 

(if a piece of equipment was the problem). 

Being able to quickly access accurate and 

reliable information is a primary goal 

for a traceability system. With the 3rd 

year of the FSTI Growing Forward grant 

program approaching, more businesses 

will receive assistance in implementing 

solutions. Details of upcoming ONTRACE 

traceability workshops can be found at 

www.ontrace.ca. 

While traceability can be a lot of work, 

there are ways to make it easier. Traceability 

begins at receiving, where options include 

KEYS TO CONTROLLING 

MICROBIAL GROWTH 

By: Sara Alexander, Malabar Super Spice Co. 

Ltd. 

Contamination Sources 

Contamination sources include incoming 

raw materials, openings to outside, 

pests, standing water, floor drains, leaks, 

equipment, cleaning and maintenance 

tools, bio-film in water hoses, condensation, 

and unwashed hands, shoes or coats. 

Key Factors: 

Food 

• Microorganisms need carbohydrates 

and protein to live just like people. 

Cleaning excess debris from equipment 

helps remove their food sources. 

Acidity 

• Microbes typically grow in the pH 

range of 6-9, with some bacteria able to 

survive pH as low as 4, yeast as low as 

1.5, and mold at 1. Pickling foods with 

acids has been used for many years & 

bringing the pH below 4 significantly 

reduces spoilage. 


receiving in total cases and corresponding 

lots for fixed weight cases, scanning 

serialized catch weight cases on properly 

labeled product or receiving in total 

number of cases and overall weight with 

a daily lot number for companies not yet 

ready for scanning or for products without 

proper labels. For label issues, relabeling 

is an option and has the advantage of 

allowing for a standard label format, which 

is easier for production and warehouse staff 

later on. Training staff to read GS1 labels 

and having a conscientious receiver helps 

ensure accurate and timely information 

tracking. 

One of the most daunting tasks is how to 

track catch weight production from an 

inventory control, traceability and costing 

perspective - basically tracking product 

as you break it up. If you are using stand 

alone weighing and labeling equipment, 

exporting a file or scanning finished 

barcodes can be an efficient, cost effective 

way to capture information. In ERP 

Time 

• Bacteria will grow exponentially 

after a short rest period once they are 

introduced to a new environment. 

Limiting the time food is exposed and 

shortening high risk processing steps 

limit bacterial growth. 

Temperature 

• Most bacteria grow between 0-60°C with 

the optimal temperature range being 

30-40°C. Lowering the temperature at 

which the food is stored and processed 

greatly reduces microbial growth. 

Oxygen 

• Microorganisms of concern are typically 

aerobic - reliant on oxygen for growth. 

Oxygen can be reduced by packaging 

food in sealed bags or cans and storing 

product under carbon dioxide. 

Moisture 

• The water activity of food determines 

how available water is for microbes; 

most foods have a value of 0.99, while 

microbes require as little as 0.8 for 

growth. Reduce available moisture by 

drying or curing by smoking meats, or 

by adding salt, sugar or alcohol. 

systems with integrated accounting, raw 

materials are depleted, finished goods costs 

calculated and yields are available. Touch 

screen production capabilities are available 

which enable staff to select the order/item 

they are working on from a list without the 

need to manually key information. These 

systems allow for printing of customer 

specific labels while building the shipping 

manifest as you weigh and label tying 

production to your accounting system. 

While manual and Excel based lot 

traceability can work, these options 

are often time consuming, tedious and 

allow for human errors. Implementing a 

computerized system where lot traceability 

is simply one aspect can improve both 

operational efficiencies and give you 

important profitability and costing 

information to help you grow your business. 

Pathogen Control 

Physical Measures 

• Keep temperature of product as cool as 

possible. 

• Keep raw materials and finished product 

separate to avoid cross contamination. 

• Implement a strict hand washing policy. 

• Monitor and verify cooking temperature 

to ensure its high enough to kill 

microbes. 

Chemical Measures 

• Wash equipment and facility using 

the proper product, at the correct 

concentration, for the required amount 

of time and at the right temperature. 

Sanitation 

• A number of facility-safe sanitizers 

are available, including Sodium 

Hypochlorite, Iodine, Peracetic Acid, 

Acid Anionic, Quaternary Ammonium 

Chloride and Chloride Dioxide. 

www.oimp.ca


OIMP INTERACTIVE WORKSHOP SERIES 

A series of interactive workshops has been designed to address a variety of issues you 

may face while operating your meat plant 

Scientific Research & Experimental Development 

(SR & ED) Tax Benefits Workshop 

www.oimp.ca 

Wednesday March 23, 2011 

1:00 p.m. to 4:00 p.m. 

Mississauga 

The SR&ED program is the Federal and Provincial Government’s 

main program to support research and development activity in 

Canada, with just under $4 billion paid out annually to Canadian 

industry. The Canadian government recognizes the importance of 

technology as a key component of competitive advantage in the 

food processing sector. The meat processing sector typically has 

not made use of this program. When businesses review the CRA 

guidelines for the SR&ED program, it can be overwhelming, and 

seem like more effort than it is worth. There is also a misconception 

that detailed documentation for all activities are required if a 

SR&ED claim is to be made. For first time claimants, this is 

definitely not the case. 

Scott Paynter, from Apex group, will be leading this informative 

workshop. By not utilizing the SR&ED program, businesses are 

forgoing an incentive program that covers up to 45% of eligible 

development costs. Moreover, this is not a one-time program 

like many other government initiatives. Canadian businesses are 

entitled to receive SR&ED tax credits every year - by law - as long 

as the activities claimed qualify under the SR&ED guideline. 

Typical areas for SR&ED projects include product and process 

development, food safety, and environmental. The key to project 

Paperwork in Small Plants 

Wednesday, April 13 2011 

1:00 p.m. to 4:00 p.m. 

Mississauga 

eligibility is that the claimant’s technical knowledge base has 

expanded beyond that which is readily available in the public 

domain. What many don’t realize is that the unique situation of 

most meat processing businesses creates uncertainty that can only 

be resolved via some form of shop floor experimentation and 

development. 

When Mad Cow disease closed the Canada-US border to bovine 

meat products many Canadian meat plants had to redevelop 

processed meat products using different raw material sources. This 

effectively required a complete redesign of products and processes. 

All costs associated with this were SR&ED eligible. 

Sensory testing is a crucial component of product development, 

both internally and externally. By developing simple forms to 

capture feedback of sensory criteria such as flavour, texture, colour, 

mouth feel, etc., internal and customer meetings where these 

activities occur are eligible for inclusion in a SR&ED claim. 

Food safety is a major category for eligible SR&ED activities. 

Development or improvement of sanitation procedures is based 

upon sound science validated via swab testing. Shelf life testing 

includes all aspects of formulation and process development, 

including packaging materials. 

Environmental projects related to process development and 

improvement relating to waste stream reduction and pathogen 

control are all eligible under the CRA’s SR&ED guideline. For 

example, sewer effluent monitoring of organic materials mandated 

by Municipal governments are typically eligible as they are used as 

the basis for re-engineering process flows and what is sent to waste 

water treatment. 

Register By Wednesday March 16, 2011 

For more information and to download the registration form 

please visit www.oimp.ca or contact the office at 519-763-4558. 

This workshop will review provincial regulatory requirements for 

records in your meat plant. We will show you how to simplify the 

process of keeping records and how to use existing documents to 

satisfy the records requirements. Learn how records can actually 

help you improve your bottom line. This will be a good opportunity 

to interact with other operators on a topic that affects us all. 

Register By Wednesday, April 6, 2011 

For more information and to download the registration form 

please visit www.oimp.ca or contact the office at 519-763-4558 



INSTITUTE OF FOOD PROCESSING TECHNOLOGY 

To develop the highly skilled workers required by the industry 

The Institute of Food Processing 

Technology (IFPT) at Conestoga College 

was created in 2009 in partnership with 

the Alliance of Ontario Food Processors 

(AOFP). Situated at Conestoga College’s 

new Cambridge campus, IFPT will be 

ready to open its doors in September 2011 

with small classrooms, mechanical shops, 

laboratory settings and a pilot plant with 

different processing lines that will help 

maximize the learning experience for its 

students. To develop the highly skilled 

workers required by the industry, IFPT 

is committed to excellence in teaching 

focused on current plant and laboratory 

techniques and processes, including the 

availability of leading edge technology and 

machinery as well as adherence to required 

maintenance standards and processes. 

Training opportunities are available for 

high school graduates, new Canadians, 

laid-off workers and current food industry 

employees in the following areas: 


• Process Operator - Food 

Manufacturing (Apprenticeship) - 3 

year Ontario College Certificate 

• Food Processing Technician (Coop) 

- 2 yr Ontario College Diploma 

• Food Processing Techniques - 1 

yr Ontario College Certificate 

• Food Safety Level 1 

Scrapping Equipment? 

Why Not Donate? 

Here is a chance to write off some of your 

used equipment! The Institute of Food 

Processing Technology (IFPT) at Conestoga 

College will soon be opening its doors to its 

first cohort of students pursuing a career in 

food processing. Students will be receiving 

hands-on-training at the IFPT’s mechanical 

and electrical shop facilities on how to 

assemble and dissemble, troubleshoot and 

conduct maintenance work on a variety 

Get The Best Insurance Cuts 

Canada Prime Coverage, Pricing and Service 

Food Specific Coverage 

• Spoilage [loss of Refrigeration; 

Product Contamination; Product 

Infestation] 

• Spoilage [on site; in storage; in 

transit including failure of own 

reefers] 

• Brand Protection [loss of sales 

due to damage to brand [bad 

publicity from contamination / 

infestation] 

• Brand Protection [additional 

Funds for public relations and 

positive advertising] 

• Loss of Income [due to contamination 

/ infestation of a supplier or 

a customer] 

• Recalled product expenses [for 

Removal and Disposal of recalled 

product] 

Insurance Coverage 

• Loss or Damage Physical 

Assets [Building, Equipment 

and Materials] 

• Breakdown to Equipment 

and Machinery 

• Loss or Decrease in Cash 

Flow [Business Interruption] 

• Legal Exposures [Third 

party liability for your premises, 

operations and products]. 

Steve Scott BA CIP steve.scott@flewwelling.com 

Geoff Freeman geoff.freeman@flewwelling.com 

Flewwelling Canada 

Prime Service 

• Comprehensive review and 

needs analysis 

• Innovative Coverage solutions 

• Competing quotes from 

selected Insurers 

• Alliance with leading Food 

Safety specialist [Consulting 

–best manufacturing / operating 

practices; Audits – HACCP, GAP 

assessment, hygiene and sanitation; 

Training – HACCP implementation] 

Toll Free 1.800.469.5611 

320 North Queen St., Ste 132 

Etobicoke, ON M9C 5K4 

www.flewwelling.com 

of food processing equipment. As food 

processors, you have the opportunity to 

support student learning by donating used, 

but functional equipment to the IFPT. The 

IFPT believes hands-on training on a wide 

variety of food processing equipment will 

get students well prepared to work in any 

sector of the food industry. 

If you are interested in donating equipment, 

please contact ifpt@conestogac.on.ca. 

Institute of Food Processing Technology 

299 Doon Valley Drive, 

Kitchener, ON N2G 4M4 

519-748-5220 ext. 2499 

ifpt@conestogac.on.ca 

FLEWWELLING INSURANCE: THE MEAT SPECIALISTS 

Tel: 416-622-8713; 

TF 1-800-469-5611 

Fax: 416-622-1876 

www.oimp.ca

ALLIANCE OF ONTARIO FOOD PROCESSORS (AOFP) 

Promoting and representing the Ontario food and beverage processing sector 

Business Development 

Project (BDP): 

AOFP is preparing to launch the 

Business Development Project (BDP), an 

initiative of Growing Forward, a federalprovincial-territorial 

initiative. The BDP 

is designed to help food and beverage 

processing businesses adopt beneficial 

business management practices, with the 

ultimate goal of creating a stronger, more 

competitive industry sector. Phase 1 of the 

Project is currently underway to develop a 

business assessment tool. Phase 2 will begin 

in the spring and will involve assessing 

individual company’s strengths, challenges 

and areas of opportunities. The final Phase 

of the Project will involve the development 

of tools and resources to assist companies 

in the area of business management. AOFP 

will be looking for individual companies to 

be a part of Phase 2 and 3 of the Project. 

Details on how you can participate in this 

important Project will be available in the 

next month. 

The top 5 business management areas 

identified by food and beverage processors 

in a recent survey include productivity; 

production & operations; business strategy 

& management/leadership; financial 

management; and, marketing. 

Ontario Food Industry 

Environmental Coalition (OFIEC): 

The Ontario Food Industry Environmental 

Coalition (OFIEC) is an organization 

administered by the AOFP that includes 

industry associations, such as the OIMP, and 

individual company representatives. The 

goal of the OFIEC is to build awareness and 

capacity of environmental performance in 

the food and beverage processing industry 

and develop approaches to environmental 

risk assessment for the industry. 

OFIEC is in the process of launching a 

website that will allow food and beverage 

processors to benchmark their compliance 

with various environmental regulations. 

Users will be able to sign up for an account 

and enter information that is specific to 

www.oimp.ca 

processes and materials used in each plant. 

Once complete, the website will provide 

a confidential report benchmarking 

the facility’s compliance, complete with 

recommendations on what needs to be 

addressed with current regulations in 

mind. Watch AOFP and OIMP websites for 

access to this tool in the coming weeks. 

HR Workshops for Food & 

Beverage Processors – Take 

Advantage of this Opportunity!: 

AOFP has available Human Resource 

Workshops for food and beverage processors 

that can be delivered in your facility, at 

no charge, by a professional facilitator. 

The workshops, under the Destination 

Excellence banner, are designed to assist 

employers and supervisors in a number of 

HR areas including: 

Communication & Empowerment: 

Participants explore the connection 

between communication, engagement and 

empowerment. Topics discussed during the 

workshop include the value of an engaged 

workforce and personal and organizational 

communication effectiveness. 

Diversity Management: 

This workshop provides an overview 

of some of the critical components of 

managing a diverse workforce. By focusing 

on some of the key organizational and 

individual aspects of diversity management, 

the workshop will help participants to – 

understand different types of diversity; 

develop strategies to manage organizational 

diversity; and develop strategies to be 

‘diversity competent’. 

Leading Change: 

What does successful change look like 

in your organization? Is it a slow but 

steady evolution or rapid, all-hands on 

deck revolution? By reviewing culture, 

leadership and change models, participants 

will identify the key success factors for 

change. 

[ Industry Relations ] 

Managing Performance: 

Participants will use group discussion 

and case studies to explore some of best 

performance management practices. By 

participating in this workshop, participants 

will learn: 

• The key components of an effective 

performance management system 

• How to have meaningful performance 

appraisal discussions with 

different types of performers 

• How to give feedback in a way 

that improves performance 

Orientation Excellence: 

What are the best practices for onboarding 

new employees? In this hour-long overview 

workshop, participants will identify 

elements of an effective orientation process 

and their impact on employee productivity 

and retention. 

Rewards: 

Compensation is among the key human 

resources issues for companies in our 

industry today. Using discussion and case 

studies from the field, participants will 

develop a good overview of compensation 

practices and: 

• Learn different approaches 

to rewarding employees 

• Become aware of which 

approaches might be most 

appropriate for their company 

• Identify opportunities for 

increasing intrinsic rewards 

If you are interested in any of the Destination 

Excellence workshops contact: 

Jane Graham - Executive Director 

Alliance of Ontario Food 

Processors (AOFP) 

Tel: 519-896-5967 

alliance@aofp.ca 

Business Members of the Ontario Independent Meat 

Processors, are automatically a member of the Alliance 

of Ontario Food Processors (AOFP) 


[ Featured OIMP Member ] 

NEWMARKET MEAT PACKERS LTD. 

A family business with nearly half a century experience within the industry 

Newmarket Meat Packers, a family business 

with nearly half a century experience within 

the industry, is a provincially licensed 

abattoir specializing in the domestic 

slaughter of lamb, goat and veal. 

Since 1968, when founders and partners 

Nick D'Elia Sr. and Gino Plastino 

established Newmarket Meat Packers they 

have been widely recognized for their 

high quality product, professionalism, 

and industry support. Today, the D'Elia 

and Plastino families continue to provide 

leadership, commitment to excellence, and 

industry innovation. 

In the early days, Newmarket Meat Packers 

dealt in beef and pork, but today they focus 

strictly on the niche market for small stock. 

In fact, Newmarket Meat Packers is one of 

the biggest lamb processors in Canada and 

has expanded their business to include the 

Ontario Lamb Company, featuring Halal 

Assured products. Each year, they slaughter 

approximately 100,000 lamb, sheep and 

goats, along with 12,000 veal. 

Newmarket Meat Packers takes a lot of 

pride in what they 

do. This includes 

making sure the 

products they 

sell are safe and 

reliable. So they 

participated in the 

Ontario Ministry 

of Agriculture, 

Food and Rural Affairs' Traceability Grant 

Program to improve their recall capabilities. 

They installed a manual colour-coded 

stamping system to label carcasses by 

their kill date; a standalone weigh/label/ 

print station for labeling boxed product; 

and record-keeping changes to track all 

inputs through production to shipping. 

By implementing a traceability system, 

Newmarket Meat Packers has improved 

inventory management, gained the ability 

to identify their products in retails stores, 

and limited potential recalls to a single 

day's kill and production. 


Left to right: Brothers Phil & Nick Jr. D’Elia, Owners/Operators of Newmarket Meat Packers ltd. 

“OIMP membership is important to us because 

of the information we receive; topics of value 

and interest to our industry. Everything from 

funding possibilities, training, and OMAFRA 

related issues” 

-Nick D’Elia Jr., Owner/Operator. 

"It's the way of the future. You have to 

know what you're selling, where it's going 

and where it's coming from." - Nick D'Elia, 

Owner, Newmarket Meat Packers Ltd. 

Since joining the OIMP in 1992, Newmarket 

Meat Packers has been very supportive of 

the association and its initiatives. They 

have attended numerous OIMP functions 

and have supplied product for the OIMP 

Annual Awards Banquet and Gala. “OIMP 

membership is important to us because of 

the information we receive; topics of value 

and interest to our industry. Everything 

from funding possibilities, training, and 

OMAFRA related issues”, says Nick D’Elia 

Jr., Owner/Operator. 

Nick D'Elia Jr. 

Owner/Operator 

1111 Davis Drive, Unit 1, Suite 517 

Newmarket, ON L3Y 9E5 

Tel: 905-836-7001 

Toll: 877-668-5262 

www.ontariolamb.ca 

www.oimp.ca

[ Featured OIMP Member ] 

FCC AGRIBUSINESS AND AGRI-FOOD 

The leading provider of financing and business services working with processors, wholesalers, 

input providers, equipment manufacturers and dealers 

FCC Agribusiness and Agri-Food is a 

specialty lender with a $20 billion loan 

portfolio. They finance processors, 

wholesalers, input providers, equipment 

manufacturers, and dealers; businesses 

that enhance Canadian agribusiness and 

agri-food. They also provide insurance, 

software, learning programs and 

other business services to producers, 

agribusinesses and agri-food operations - 

these services help their customers make 

sound business decisions and experience 

greater success. 

Farm Credit Canada (FCC) was first 

established in 1959 as a lender to Canadian 

farmers. Back then they had just one loan 

product and one interest rate. In the early 

1990’s FCC expanded their portfolio to 

include an Agribusiness and Agri-food 

division, lending to businesses from farms 

in rural districts to processing facilities 

in urban centres. Today, this Crown 

Corporation is the leading provider of 

financing and business services to farms 

and agribusiness with flexible terms and 

competitive rates available to over 100,000 

customers, offering an alternative to 

regular banking systems. 

FCC employees know agriculture, and they 

take the time to get to know the kinds of 

www.oimp.ca 

businesses that serve the agri-food industry. 

They are always ready to step up and 

help build success with personalized and 

customized services. They take time to get 

to know their customers, their individual 

needs, goals and vision for the future. They 

work with them through challenges and 

help them pursue opportunities. For the 5th 

consecutive year, FCC was named on The 

Globe and 

Mail’s ‘Report 

on Business’ 

annual list 

of 50 Best 

Employers in 

Canada. 

OIMP members are encouraged to stop by 

the FCC Agribusiness and Agri-food booth 

at the 2011 Meat & Food Processing Expo, 

at the International centre on March 4-5. 

Agriculture. We know it. We love it. We're in 

it for the long run. 

“Supporting the OIMP is important because we 

want to support our customers - It is important 

the industry has a voice and being a part of 

that will help the members.” 

- John Geurtjens, FCC Director Agribusiness and Agri-food. 

FCC Agribusiness and Agri-Food joined 

the OIMP as an Associate Member in 2009 

and have continually shown their support 

of the association and its members. They 

are active participants at the Meat & Food 

Processing Expo, OIMP Conference, and 

generous sponsors of the OIMP Ontario 

Finest Meat Competition. “Supporting 

the OIMP is important because we want 

to support our customers”, says John 

Geurtjens, FCC Director Agribusiness and 

Agri-food. “It is important the industry has 

a voice and being a part of that will help the 

members.” 

John Geurtjens 

FCC Director 

100 - 120 Research Lane, 

Guelph ON N1G 0B5 

Tel: 519-826-2341 

Toll: 888-332-3301 

john.geurtjens@fcc-fac.ca 

www.fccfinancialservices.ca 

left to right: Craig Richards, Mike McEvoy (Sr. Director, Corporate Credit), Graham Legge, Kent Cunnington, Dennis Ring, David LaFrance, John Geurtjens (Director, 

Agribusiness and Agri-Food), Brian Smith, Clinton Buttar, Stephen Wright. 


[ Government Relations] 

RECORD KEEPING AND FOOD SAFETY 

In the meat business, it’s about producing safe food, day in and day out 

By: Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) 

Ontario has one of the highest food safety 

standards in all of Canada and meat 

plants play a vital role in maintaining 

our reputation of safe, high-quality meat 

products. Record keeping is an important 

part of Ontario’s approach to food safety. 

Records allow meat plants to spot trends 

and areas of possible improvement. In 

addition, if something were to go wrong, 

records can help figure out what happened. 

The following are two examples that 

further illustrate the importance of proper 

documentation and record-keeping: 

• Records that are part of the preventative 

maintenance program contribute to 

food safety by helping identify gaps that 

could lead to product contamination. 

• Pre-operational records help identify 

issues that may have cropped up 

between shifts, for example. 

• Record keeping requirements vary 

greatly depending on the processes 

performed in your plant and the types 

of products you process. OMAFRA is 

committed to providing flexibility in 

record-keeping, while maintaining the 

food safety standards contained in the 

meat regulation. 

Records can be designed in many different 

ways and can be adapted to suit your 

needs. As examples, OMAFRA has sample 

templates which can be used to record 

sanitation, pre-operational inspection, 

maintenance and pest control activities 

as well as temperatures (contact the 

Agriculture Information Contact Centre 

for copies at 1-877-424-1300 or ag.info. 

omafra@ontario.ca). The OIMP also has 

sample records for most requirements 

under the meat regulation. 

Brief Glossary of Terms: 

Written programs are documents that you 

need to prepare once and to keep on file. 

They contain procedures, schedules and 


methods for maintaining the plant. You 

will need written programs for pest control, 

maintenance and sanitation, and recall. The 

documents need to be updated if you make 

any changes to your programs. 

Policies describe how the operator will 

establish and maintain programs in the 

plant. They are generally prepared once and 

kept on file, unless changes are required. 

Examples include visitor policy, health and 

safety policy, good manufacturing practices 

policies, etc. 

Protocols are required for some highrisk 

activities that have the potential to 

contaminate other meat products in the 

plant (e.g. hunted game, specified risk 

material, pet food). Depending on the 

protocol, OMAFRA approvals may be 

required. 

Records are documents you need to fill out 

on an ongoing basis, or as programs in 

the plant are updated. They may include: 

production records (e.g. cooking, smoking, 

drying, fermenting, canning); product 

assessment (e.g. pH, water activity, product 

temperature); calibration of measurement 

equipment; processing of pet food; receiving 

incoming materials (meat and non-meat 

products); distribution records; product 

returns; sanitation activities; maintenance 

of equipment; pest control activities; etc. 

Records such as recipes would need to be 

updated only when changed. 

For More Information, Contact: 

Agriculture Information 

Contact Centre 

1-877-424-1300 or 

ag.info.omafra@ontario.ca 

Frank Rizzardo, Operator of Salumeria Tagliere— 

Record keeping is an important part of Ontario’s 

approach to food safety. Photos by Alan Yee, OMAFRA 

www.oimp.ca

FUNDING PROGRAMS 

A list of current funding programs available to the industry 

Broader Public Sector Investment Fund 

This initiative will help connect farmers, food processors, and 

distributors with schools, hospitals, and municipalities to increase 

the amount of Ontario food purchased by the broader public 

sector. This will help support Ontario farmers and the agri-food 

industry. The initiative will include: Funds for local projects 

that encourage business between institutions and farmers; the 

development of an electronic marketplace that links buyers 

with sellers across Ontario; and A province wide report to track 

positive support of local foods in the public sector. The fund will 

be administered by the Greenbelt Fund, a sister organization 

of the Friends of the Greenbelt Foundation. Letter of Intent is 

due February 15, 2011 and applications are due April 1, 2011. 

www.Ontariofresh.ca 

Canadian Agricultural Adaptation Program (CAAP) 

CAAP is five-year, $163-million program that aims to help the 

agriculture, agri-food, and agri-based products sector adapt and 

remain competitive. CAAP will continue to support industryled 

initiatives at the national, regional and multi-regional 

levels. Funding support is available for projects designed to: 

Seize opportunities; Respond to new and emerging issues; 

and Pathfind and pilot solutions to new and ongoing issues. 

www.adaptcouncil.org 

Career Focus Program in Agriculture and Agri-Food 

This initiative will contribute 50% up to $20,000 towards 

employing a graduate of a Canadian university, college, CEGEP, or 

provincially certified program focusing on biological, agricultural, 

or veterinary science or applied technology. Terms of employment 

must be between 4-12 months and be project focused. Employers 

can hire one graduate at a time per project, and as many as 20 

graduates for 10 projects over a 24-month period. Graduates must 

be between 15 and 30 years old and have graduated in the past 

three years. February18, 2011 is the deadline for the second round 

of applications (if funds remain available). All eligible applications 

received during this round will be processed on a first come, first 

serve basis. 

FedDev Ontario Program - Prosperity Intitative 

Budget 2009 provided more than $1 billion over five years for a 

new Southern Ontario Development Agency. It will help workers, 

communities and businesses in southern Ontario position 

themselves to take advantage of opportunities, as economic growth 

recovers in Canada and around the world. The prosperity initiative 

aims to encourage businesses and/or not-for-profit organizations 

to undertake projects that will result in the diversification and 

enhanced competitiveness of southern Ontario regions and 

www.oimp.ca 

[ Government Relations ] 

sectors. Up to $210 million has been allocated to this program 

from 2010 to 2014. Applications are being accepted on an ongoing 

basis. Applicants must first submit a Statement of Intent outlining 

the applicant's intent, project scope, alignment with Prosperity 

Initiative objectives, project stakeholders, future outcomes, overall 

costs and funding sources. Applicants receiving written approval 

from FedDev Ontario to proceed to the next phase may then 

submit a full project proposal. 

www.feddevontario.gc.ca 

Ontario Market Investment Fund (OMIF) 

OMIF supports innovative market research, communications and/ 

or marketing projects that encourage Ontarians to buy locallyproduced 

foods. These projects include development of market 

opportunities, communication initiatives, and consumer or trade 

events. All projects are cost-shared with the provincial government 

investing up to 50% of the project’s eligible cost. Grants of up to 

$100,000 are available. 

www.ontario.ca/omif 

Rural Economic Development Program (RED) 

RED assists with the costs of projects that benefit rural Ontario. 

Red supports rural economic development, stimulating new 

innovations and future development throughout rural Ontario. 

Priorities of the red program are: support the food processing 

sector; community revitalization; improve access to skills training 

and enhancement; and improve access to health care services. 

www.omafra.gov.on.ca/english/rural/red 

Scientific Research & Experimental Development 

(SR&ED) Tax Incentive Program 

This initiative is a federal tax incentive program, administered by 

the Canada Revenue Agency (CRA), that encourages Canadian 

businesses of all sizes, and in all sectors to conduct research and 

development (R&D) in Canada. It is the largest single source of 

federal government support for industrial R&D. The SR&ED 

program gives claimants cash refunds and/or tax credits for their 

expenditures on eligible R&D work done in Canada. 

www.cra-arc.gc.ca/sred 

The following website is an excellent resource 

to identify financial assistance programs: 

www.omafra.gov.on.ca/english/food/ 

industry/funding-prog-index.htm 


[ Government News] 

IN THE COURTS 

Four Men Convicted of Violations Under the Food 

Safety and Quality Act 

WHITBY — One resident of Scarborough and three residents of 

Oshawa were convicted of violations under the Food Safety and 

Quality Act, 2001 as a result of an investigation by the Ministry of 

Natural Resources’ (MNR) Agriculture Investigations Unit. 

On December 9, 2010, in the Ontario Court of Justice in Whitby, 

Nadeem Ansari of Scarborough, Zuber Patel, Salim Patel and 

Mohammad Rasoul of Oshawa each pleaded guilty to: 

• One count of carrying on a licensed activity (slaughtering 

food animals) without being the holder of a licence 

• One count of failing to ensure that the animals 

received an ante mortem inspection 

• One count of failing to ensure that carcasses 

received a post mortem inspection 

The court found that, as a result of a complaint, the Agriculture 

Investigations Unit attended at a farm in Oshawa area, where they 

found the defendants in the process of slaughtering several goats 

and sheep. The location was not a licensed facility and no inspector 

was present to perform the required inspections. These offences 

occurred on November 17, 2010. 

Justice of the Peace C. McIlwain sentenced Mr. Ansari to a $1,500 

fine plus a $375 victim fine surcharge for the first count, and issued 

suspended sentences on the remaining two counts. The other three 

defendants received suspended sentences on all counts. 


Company Voluntarily Disposes of Product and Pleads 

Guilty to Violation Under the Provincial Food Safety 

and Quality Act 

TORONTO — Globe Wholesale Meats Inc. of North York, Ontario, 

pleaded guilty to a violation under the Food Safety and Quality 

Act 2001 as a result of an investigation by the Ontario Ministry of 

Natural Resources’ (MNR) Agriculture Investigations Unit. 

On December 2, 2010, the company pleaded guilty to one count of 

carrying on a licensed activity without being the holder of a licence 

under the Food Safety and Quality Act, 2001, meat regulation 

(O.Reg 31/05 as amended), in the Ontario Court of Justice in 

Toronto. This offence occurred on or about March 8, 2010. 

The court also heard that, in April 2010, the company voluntarily 

disposed of $60,000 worth of pork products (including prosciutto, 

prosciuttini, pork jowls and semi-dried sausages) that had been 

produced without a licence to do so and in an un-inspected facility. 

This voluntary disposal was done under the supervision of an 

inspector appointed under the Food Safety and Quality Act. 

Justice of the Peace M. Ross-Hendrik gave the company a 

suspended sentence. 

To Report Illegal Activities: 1-888-466-2372 (1-888-4-OMAFRA) ext. 6-4537, 

regulatory.compliance@ontario.ca If you have any information regarding meat 

processing activities you think may be illegal or may compromise food safety and 

public health. 

www.oimp.ca

CFIA RECALL 

OTTAWA, January 19, 2011 - The Canadian Food Inspection 

Agency (CFIA) and Super Asia Food & Spices Limited are warning 

the public not to consume the chilli powders described below 

because the products may be contaminated with Salmonella. 

The following Mehran brand Chilli Powders, product of Pakistan, 

are affected by this alert: These products have been distributed in 

Ontario. 

Product Size UPC Best Before Date 

Chilli Powder 200 g 8 05159 10036 2 April-2013 

Chilli Powder 400 g 8 05159 10037 9 April-2013 

There have been no reported illnesses associated with the 

consumption of these products. 

Food contaminated with Salmonella may not look or smell spoiled. 

Consumption of food contaminated with these bacteria may cause 

salmonellosis, a food borne illness. In young children, the elderly 

and people with weakened immune systems, salmonellosis may 

cause serious and sometimes deadly infections. In otherwise 

healthy people, salmonellosis may cause short-term symptoms 

such as high fever, severe headache, vomiting, nausea, abdominal 

pain and diarrhoea. Long-term complications may include severe 

arthritis. 

For information on all food recalls, and to receive recalls by e-mail, 

and other food safety facts visit www.foodsafety.gc.ca 

NEW ADVANTAGE SERIES OF MANUALS TO 

GROW YOUR BUSINESS! 

Want to increase your sales and profits? Our new food safety 

manuals are easier to use and will help you grow your business. 

Now available: 

• Book 1 : Free! Introduction to the Advantage Series of 

Food Safety Programs This introductory book will help 

you get started. Learn how the Advantage Series of Food 

Safety Programs can grow your business. (No charge) 

• Book 2: Advantage Good Manufacturing Practices 

(GMP) This book describes the good manufacturing 

practices and gives you lots of practical suggestions 

to help you start using them. Price $50. 

• Book 3: Advantage HACCP. Many buyers require you 

to have a HACCP plan. The Advantage HACCP book 

will help you meet audit standards. Price $40. 

To order, or for assistance with any food safety concern, please 

contact 1-877-424-1300 

New Training Available for Food Processors 

OMAFRA’s new food safety training topics will help provide 

practical suggestions on how you can improve food safety at your 

facility. 

Learn more at www.ontario.ca/foodsafety or call 1 877 424-1300 to 

find out more information. 

www.oimp.ca 

[ Government News ] 

“Excellent workshop, very informative, 

time well spent” – Jim Ranahan 

Traceability is good for Business. 

Find out how it can improve yours. 

Enroll now! 

Our workshops will show you how to: 

• Make traceability work for you 

• Select and implement your own traceability 

solution 

• Save money with traceability 

• Strengthen your brand 

Traceability Workshops 2011 

Processor Workshops: 

• Mississauga – Thursday, February 17, 2011 

• Guelph – Thursday, February 24, 2011 

Producer Workshops: 

• Bradford – Thursday, February 10, 2011 

• London – Friday, February 11, 2011 

• Guelph – Wednesday February 16 

• Kingston – Tuesday, February 22, 2011 

• Vineland – Friday, February 25, 2011 

Space is limited. Register today. 

Workshop cost: $75, includes all day workshop, 

lunch and Traceability Workbook 

For more information: 

Toll Free 1-888-38-TRACE (8-7223) 

or www.ontrace.ca 

With the generous support of OMAFRA 

BLOCKtalk January/February 2011 21 

OnTrace OIMP ad.indd 1 1/25/11 9:20 AM

[ Industry News ] 

10% REBATE FOR ALL FARMING AND 

RESIDENTIAL ELECTRICITY BILLS 

January 31, 2011 – As part of Ag Energy Co-operative’s continued 

effort to keep the Ontario agricultural community up to date and 

informed on the changing energy landscape, the main details of the 

new Ontario Clean Energy Benefit are clarified here. As of the start 

of the New Year, a discounted line item will appear on low volume 

consumer’s bills. 

Retro-active to January 1st, 2011, and for five years concluding at 

the end of 2016, all farm, residential and small business electricity 

consumers will receive 10% off their total electricity bills. Thus, every 

kilowatt consumed, as well as regulatory charges, the debt retirement 

charge and taxes will effectively be reduced by 10%. This applies to 

all low volume consumers regardless of whether they have contracted 

with a retailer or not. 

In response to the growing public awareness of the rising costs of 

electricity, the Ontario government is offering this rebate to help 

counteract projected costs of modernizing Ontario’s electrical 

infrastructure and supporting clean energy and conservation 

programs. All eligible consumers should see this rebate on their 

bills no later than May, 2011, as all local distribution companies are 

required to comply by this time. 

For more information on how Ag Energy is adapting to Ontario’s 

changing energy market, how your electricity bill works, or if you are 

interested in Ag Energy’s electricity programs, please contacts us at 

1-888-866-7575. 


SAVE THE DATE! 

May 12th, 2011 

Metro Toronto Convention Centre 

Join representatives of Canada’s food and beverage processing 

industry, academia, and government in a discussion of 

innovative approaches to profitability for the sector. This oneday 

event, held in conjunction with SIAL Canada, will feature 

world-class speakers sure to engage and inspire. 

Don’t miss the opportunity to shape our sector’s science and 

innovation priorities of the future. Save the date, and stay 

tuned for more event information in the next couple of weeks! 

The Food Industry Innovation Forum is an initiative of Growing 

Forward, a federal-provincial-territorial initiative. 

www.oimp.ca

NAMES IN THE NEWS 

West Grey Premium Beef, located near Owen Sound, received 

$70,000 to purchase processing equipment through Agriculture 

and Agri-food Canada’s Agri Processing Initiative – part of the 

Agri Flexibility fund. Th e program provides support to existing 

companies for projects involving the adoption of innovative 

technologies. Th e equipment is expected to increase production 

capacity and will help the fi rm to become a federally inspected 

facility. Part-owner Doug Calhoun says West Grey purchases 100 

per cent Ontario beef, mostly from farms within 50 miles of the 

facility. 

Hayter’s Turkey Products Inc., a Dashwood area turkey processor, 

expects to triple sales thanks to an almost $350,000 grant from the 

Ontario Government’s Rural Economic Development program. 

Funds will be used to renovate its existing facility to improve 

production capacity, relocate its retail store within the building and 

establish a test kitchen to develop new, healthy turkey products. 

Hayter’s will also be getting new equipment and upgrading some 

machinery to process larger batch sizes and increase product 

output. Hayter’s produces whole turkeys, turkey parts, and further 

processed items, such as sausages and burgers, for markets in 

London, Kitchener and Longo’s in Toronto. Th ey also do custom 

processing for other turkey producers. 

Halenda’s Fine Foods has acquired Richard & Sons, a Mississauga 

plant run by Richard Vitrih and his family for the past 18 years. 

Richard Halenda says: “Richard & Sons is a perfect fi t to our 

expansion plans. Th ey make what I believe to be the best dry cured 

product available anywhere and the staff is aware of that fact and 

proud of it.” Halenda’s Fine Foods has been producing quality 

sausages for over 30 years in Oshawa. Th ey operate fi ve retail 

locations and are the founders of Th e Meat Depot, a wholesale 

meat distribution company. Richard Halenda adds: “A bonus to the 

whole deal is that I was able to recruit Graham Dalziel to come 

aboard as operations manager”. Halenda’s will continue to sell 

product made at the plant under the Richards & Sons brand. 

Malabar Super Spice Co. Ltd. has been named as the Canadian 

distributor of Danisco starter cultures for meat, poultry and fi sh 

processing. Danisco off ers a broad range of meat cultures and 

protective cultures perfectly adapted to many dried and semi-dried 

fermented sausages and other processed meats including dry cured 

meat, fresh ground and cooked meat products. Malabar will feature 

Danisco products at the 2011 Meat & Food Processing Expo. 

Th e Canadian Grocery HR Council (CGHRC) has appointed 

Patricia Parulekar as Executive Director. Th e CGHRC is a 

nationally recognized, non-profi t organization funded by the 

Government of Canada’s Sector Council Program that brings 

together representatives from business, labour, education, industry 

associations, government and other professional groups to support 

a collective response to the grocery industry’s HR challenges. 

www.oimp.ca 

A TRuSTEd PARTnER 

fOR AnImAl And mEAT 

by-PROducTS cOllEcTIOn 

Reliable. Experienced. Professional. At 

Sanimax, we’re everything you’re looking 

for in a trusted partner. Indeed, we’ve built 

our business on it. 

• Prompt, reliable service through 

dedicated customer service 

• Tailored collection systems to suit 

your volume 

• One-stop shop for animal and meat 

by-products and used cooking oil 


Louis Martel is retiring at the end of March aft er a 35 year career 

in OMAFRA’s Meat Inspection Program. Louis spent the past four 

years of his career as the Regional Manager for the East. 

Pierre Adrien will be assuming the Regional Manager role for 

eastern Ontario March 14 on a temporary basis. He has been 

with the Meat Inspection Program since 2000 as a Meat Hygiene 

Offi cer, Further Processing Inspector and Training Coordinator. 

Most recently, Pierre was the York Area Manager. Pierre holds a 

Bachelor of Applied Sciences from Laval University and is currently 

completing his Strategic Leadership Advanced Certifi cate from the 

University of Toronto. 

Nick Van Lankveld has been named Regional Manager for the 

West and North aft er fi lling the role on an acting basis since 

January 2010. Nick has been with the Meat Inspection Program 

since 2003 as both a Meat Hygiene Offi cer and Area Manager. 

He has a Bachelor of Science from the University of Guelph and 

is currently completing the Ontario Management Development 

Program at Durham College. 

1.800.361.4269 

www.sanimax.com 

info@sanimax.com 



The new ScottPec EcoCook 

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www.scottpec.com 


Starting 

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Tumblers 

CALL FOR FEDERAL FOOD SAFETY TAX 

CREDIT TO SUPPORT PROCESSING SECTOR 

OIMP was one of seven co-signers on a letter from Canadian 

Manufacturers & Exporters to James Flaherty, Minister of Finance, 

and Gerry Ritz, Minister of Agriculture and Agri-Food Canada, to 

include in the upcoming federal budget provision for a food safety 

tax credit that businesses could apply to partially offset expenses 

they incur to meet rising food safety requirements. A copy of the 

letter is posted on the OIMP website. 

To meet the rising expectations of customers, regulators, and 

consumers, businesses need to invest in new testing and information 

systems, processing technologies, sanitation equipment, and 

improved workplace training and certification systems. However, 

many companies lack funds to make these investments, particularly 

if there is no direct link to improving operating efficiencies, 

strengthening sales, or developing new products and new markets. 

In fact, upgrades in buildings, systems, equipment, and staffing are 

often delayed because significant expenses are involved without 

offsetting cost reductions. 

A time-limited federal food safety tax credit would provide a 

financial incentive for food processors of all sizes, in all commodity 

sectors and in all regions. It would help stimulate innovation 

while accelerating regulatory compliance. By targeting cash flow, 

such a measure would be more effective than programs under the 

Canadian Integrated Food Safety Initiative. A tax credit would 

reduce the cost of investments without constraining the choice of 

technologies or services. It would also apply regardless of which 

jurisdiction has regulatory responsibility for the upgrading facility 

and would avoid the limiting, bureaucratic, and costly features of 

grant programs. 

The tax credit would apply to the following expenses: 

• Implementation of HACCP (or equivalent) food safety prerequisite 

programs and operating systems; 

• New product formulation and processing technologies that 

improve food safety; 

• Plant and equipment upgrades focused on sanitary design and 

GMPs – such as line separation barriers, improved drainage 

systems, and air flow systems for condensation management; 

• Rapid testing systems for pathogens and chemical residues; 

• Product traceability and recall management systems; 

• Informatics systems for recording and analyzing microbiological 

test data; 

• Enhanced sanitation equipment and operating protocols; and, 

• Third-party food safety certification and auditing against 

recognized global standards. 

Inspection will succeed only if matched by investments by 

businesses to prevent food safety problems rather than to react 

after the fact. A food safety tax credit would provide a simple, 

uniform incentive to keep food safety a high priority as critical 

business decisions are made. 

www.oimp.ca


SODIUM REDUCTION STRATEGY FOR CANADA 

Health Canada has been working to establish sodium reduction targets for foods sold in 

Canada 

According to Health Canada it is currently 

estimated that the average Canadian's 

sodium intake is 3,400 mg per day. Health 

Canada has been working to establish 

sodium reduction targets for foods sold in 

Canada. With more than 75% of sodium 

in the diets of Canadians coming from 

commercially prepared foods, much of the 

effort to lower sodium must focus on the 

food supply. Health Canada recognizes that 

the process of setting targets for sodium 

content in foods is complex since the role 

and function of salt, and other sodiumcontaining 

additives and ingredients, vary 

depending on the nature of the food. Health 

Canada held Stakeholder Consultations 

seeking feedback from industry to ensure 

that the proposed targets are substantive 

and realistic, thereby achieving the 

public health goal of reducing dietary 

sodium intakes while taking into account 

potential technical or transitional issues. 

For the purpose of establishing step-wise 

reductions and for monitoring progress in 

www.oimp.ca 

sodium reduction, interim milestones have 

been established as sales weighted averages 

(SWA), to be achieved by the ends of 2012 

and 2014 respectively, as well as final targets 

to be achieved by the end of 2016. The 

interim sodium intake goal is on average 

2,300 mg of sodium per day to be achieved 

by 2016. Health Canada’s website has the 

full set of draft sodium reduction targets 

for each food category. 

Members can contact the Alliance of 

Ontario Food Processors (AOFP) office 

for a FREE resource: Reformulation of 

products to reduce sodium: Salt Reduction 

guide for the Food Industry. The 76 page 

resource was compiled by AOFP's Quebec 

counterpart, the Conseil de la transformation 

agroalimentaire et des produits de 

consommation (CTAC). The document 

is available in both English and French. 

Contact Julie Stalford at 519-896-5967 to 

receive your Guide. 

In the U.S., corporate initiatives are honing 

in on food health trends. Wal-Mart Stores 

Inc. announced it will reduce prices on 

fresh fruits and vegetables and lower 

sodium in meats, cheese and other foods as 

part of a broader effort backed by First Lady 

Michelle Obama to sell healthier foods. 

Luncheon meats, hot dogs, bacon and other 

fresh beef, pork and poultry products are 

among categories targeted for 25-percent 

reductions in sodium content by 2015. As 

the largest U.S. food retailer, Walmart will 

be pushing its suppliers to reformulate 

thousands of packaged food items to 

reduce unhealthy fats, salts and sugars. 

Wal-Mart also plans to cut sodium in dairy 

products such as processed cheese, cottage 

cheese, semi- and hard cheese. According 

to an article on www.cattlenetwork.com, 

Walmart will be asking their suppliers to 

voluntarily fill out a scorecard annually so 

they can assess and report their progress 

towards their target. 


[ Commodity Partners] 

ONTARIO PORK MOVING AHEAD 

Since Ontario Pork’s inception in 1946 it has experienced numerous changes to reflect the 

continuous evolution of the pork industry 

December 4, 2010 was a significant 

milestone for the Ontario pork industry. 

It was the first day of a deregulated 

provincial hog industry. Since Ontario 

Pork’s inception in 1946 it has experienced 

numerous changes to reflect the continuous 

evolution of the pork industry. At its 

inception, the Ontario Pork Producers’ 

Marketing Board was mandated to market 

all hogs in Ontario. The core functions were 

to sell, arrange assembly, transportation 

and settlement of all Ontario market hogs. 

Over the years, Ontario Pork evolved 

into an organization that provides overall 

representation for producers and the entire 

swine industry from farm to fork. 

On May 13, 2010 the Honorable Carol 

Mitchell, Minister of Agriculture, Food 

and Rural Affairs provided her decision 

regarding Ontario Pork’s marketing 

authority and governance structure and 

concluded that producers can choose to 

sell their hogs directly to processors or 

hog marketers/brokers. She also confirmed 

Ontario Pork’s powers to collect and share 

price data as well as extend the power to 

collect fees on all classes of swine (sows, 

boars, bbq’s, feeders, weaners, etc). As 

a result of the ruling, Ontario Pork split 

into two separate divisions - the Ontario 

Pork Marketing Division and Ontario Pork 

Universal Services. 

The Ontario Pork Marketing Division 

operates independently from Ontario 

Pork Universal Services and is available 

as a selling agent for those producers that 

require marketing and settlement services. 

For the time being the set marketing 

service fee is .65 cents, which will be 

collected on every hog marketed through 

the Ontario Pork Marketing Division. 

Marketing services are those programs 

and activities that enable an Ontario hog 

producer to get their market hog from farm 

to processor through the transactions of 

selling, scheduling, transporting, settling, 

and arranging processing. 


Ontario Pork Universal Services are 

provided to all pork producers in 

Ontario. License fees will be collected 

on all classes of swine for the purpose 

of maintaining universal services. This 

fee is largely collected by the processors 

who send data and fees to Ontario Pork 

Universal Services; however, it is still the 

responsibility of the individual producer to 

ensure that their license fees are remitted. 

Beginning December 4, 2010 the service fee 

collected for universal services is $1.00 and 

is collected on market hogs. At this point in 

time the license fee for all other classes of 

swine has not been determined. 

Universal Services are those programs, 

activities, and initiatives that not only 

benefit the individual producer, but 

contribute to the betterment of the Ontario 

swine industry overall. These are services 

that require interaction with government, 

processors, retailers and other industry 

associations, rural and urban neighbours 

and the general public on areas including 

environment, government lobbying, 

consumer marketing, animal care, food 

safety, agriculture education and awareness, 

pork promotion, and regulatory affairs. 

Ontario Pork Universal Services is dedicated 

to working with all industry partners 

throughout the value chain with the 

common goal to increase the consumption 

and value of Ontario pork products. 

Recently the Ontario Pork Retailer News 

was launched, the newsletter is targeted to 

Ontario retailers to keep them informed 

of activities, programs and initiatives that 

Ontario Pork is responsible for or supports 

that would benefit Ontario retailers. 

The most recent newsletter had articles 

featuring the Ontario Pork consumer 

website, Foodland Ontario, Ontario Pork 

label program, recipes and resources that 

are available and a piece on how Ontario 

Pork is interested in working with retailers 

who are interested in developing a pork 

program, event or promotional material. 

Ontario’s pork producers continue to 

advocate the need to promote local and 

the importance of labeling. Producers, 

and processors alike, are dedicated to 

delivering pork products of the highest 

quality and adhering to the strictest food 

safety guidelines. Communicating these 

messages to the consumer is critical and is 

a way of differentiating our local Ontario 

pork products from imports. Ontario 

Pork Universal Services supports various 

‘Buy Local’ initiatives, and has recently 

responded with a pork label program for 

three popular cuts, Grilling Chops, Pork 

Oven Roast, and Pork Ribs. 

“ Producers, and processors alike, are dedicated to delivering 

pork products of the highest quality and adhering to the strictest 

food safety guidelines.” 

Ontario Pork would welcome the 

opportunity to work with interested 

independent meat processors in Ontario 

that are interested in enhancing their pork 

program, either by product innovation, 

promotions, marketing programs and 

events. 

OIMP appreciates the strong support from our commodity partners “Working Together, Moving the Industry Forward” 

Contact: 

Katie Sinclair 

519-767-4600, ext 1201 

Katie.sinclair@ontariopork.on.ca 

www.oimp.ca

RECORD BREAKING NUMBERS 

A sneak peek at behind the scenes at the Ontario Finest Meat Competition 

Continued from Front Page... 

With a welcome from OIMP Executive 

Director Laurie Nicol and an overview of 

how the judging would proceed, the day 

kicked off with the 12 eager judges divided 

into four teams, each team judging different 

categories. Dave Tiller and Don Ruppe were 

on hand to answer technical questions. 

Four rounds of judging took place, and by 

the end of the day each of the judges had 

sampled and carefully reviewed close to 50 

different products. 

The scores were tabulated throughout the 

day, and judging was completed early in 

the afternoon. The judges were impressed 

and excited by the quality of the products 

they’d sampled. Clean-up was a long 

process, but it was all hands on deck for the 

tired but satisfied OIMP team to package 

up the leftover product for a delivery to 

the very grateful Good Shepherd Mission. 

While clean-up continued, photography 

commenced with the Platinum, Gold 

and Silver winners in the Fresh Sausage 

category. 

Photography continued into Friday with 

each of the category winners having a 

professional photo taken. 

www.oimp.ca 

The winners of the 2011 

Ontario Finest Meat 

Competition will be 

announced at the Awards 

Gala on March 5. This 

year, beyond just industry 

recognition and bragging 

rights, each winner will 

benefit from: 

• Use of designated logo 

• Professional product photo taken at 

time of judging by Geoff George 

• Press release distributed province-wide 

to food, lifestyle, business, trade and 

agricultural media announcing winners 

• Local release targeted directly to media 

in their region 

• Recognition on oimp.ca, 

ontariomeatproducts.ca 

and in BLOCKtalk 

• Social media announcements (on 

Facebook and Twitter) 

• Opportunity to have product showcased 

at events such as Premier’s Agri-Food 

Summit, Queen’s Park Farmers Market, 

Alliance MPP Queen’s Park Reception, 

OIMP Annual Conference, Grocery 

Innovations 

And, if the award winning product is 

eligible, it will be included with the OIMP’s 

Market Development Pilot Project (MDPP) 

and: 

• It may be chosen to be featured in one 

of three videos that will be produced for 

Special thanks to our Ontario Finest Meat Competition Sponsors 

[ Market Development ] 

social media (YouTube, website, MSN, 

Yahoo, etc.) and broadcast media 

• It may be chosen for professional 

recipe development and photography 

which will be used in media outreach 

initiatives 

• The product will be permitted to use the 

Ontario Finest Meat logo/brand free of 

charge for two years 

• If the product is chosen by retailers 

participating in the MDPP it will be 

sold and promoted in-store with a 

retail launch in spring 2011 that will 

include point-of-sale materials, instore 

demos, and promotion in retail 

flyers and on retail websites. There will 

also be ongoing media outreach (e.g. 

TV segments, print promotion, social 

media) to drive customers to look for 

product. 

The unveiling of the 2011 Ontario Finest 

Meat Competition winners promises to 

be an exciting night. Guests at the Awards 

Gala will get a peek behind the scenes with a 

short event video. Many of the judges have 

indicated that they will be in attendance, as 

will the team responsible for planning and 

executing this very successful event. Don’t 

miss it! 

For tickets and more information on the 

Awards Gala, please visit www.oimp.ca. 

Follow us @OntFinestMeat 


For more information 

please call 

1 800 668 8111 


www.oimp.ca

[ Featured Recipe ] 

BRAISED ONTARIO PORK WITH CREAMY POLENTA 

This rustic Italian recipe offers a touch of comfort in every bite. Tender pork chops topped 

over stick-to-your-ribs polenta will soothe your soul and appetite. Share this recipe with 

your family, friends and customers - For more recipes visit www.homegrownontario.ca 

Ingredients: 

4 Ontario pork chops 4 

(about 1-1/2 lb./750 g) 

1 tsp each, salt and cracked pepper, divided 5 mL 

2 tbsp olive oil, divided 30 mL 

1 lb. cremini mushrooms, quartered 500 g 

4 cloves garlic, halved 4 

1/2 cup dry white wine 125 mL 

1 tbsp fresh chopped thyme 15 mL 

1 bay leaf 1 

2 cups chicken broth 500 mL 

2 tbsp fresh chopped parsley 30 mL 

Polenta: 

2 cups water 500 mL 

2 cups milk 500 mL 

1 tsp salt 5 mL 

3/4 cup fi ne cornmeal 175 mL 

1/4 cup fi nely grated Parmesan 50 mL 

1 tbsp butter 15 mL 

Pinch freshly cracked black pepper Pinch 

www.oimp.ca 

Preparation: 

Sprinkle pork with 1/2 tsp (2 mL) of the salt and pepper. Set aside. 

In a large non-stick skillet, heat 1 tbsp (15 mL) oil over medium 

high heat. Add pork and cook just until browned on both sides, 

about 3 minutes per side. Transfer to plate. 

Add remaining oil to skillet. Add mushrooms, garlic and remaining 

salt and pepper; cook, stirring oft en, until golden, about 5 minutes. 

Add wine, thyme and bay leaf scraping up any bits from the bottom 

of the pan. Pour in chicken broth and cook until mushrooms are 

tender and liquid has been reduced by about half, about 10 minutes. 

Return pork and any accumulated juices back to the pan. Cover, 

reduce heat, and simmer until pork is cooked through, about 15 

minutes. Sprinkle with parsley and serve over creamy polenta. 

For creamy polenta: 

Combine water, milk and salt in a saucepan and bring to boil 

over medium high heat. Whisking constantly, gradually whisk 

in cornmeal until smooth. Reduce heat to medium low; simmer 

stirring oft en, until thickened, about 15 minutes. Remove from 

heat and stir Parmesan, butter and a pinch of fresh cracked pepper. 

Serve immediately. 

Makes 4 servings. 

www.homegrownontario.ca 


[ Advertiser Index ] 

Donnell Insurance Brokers Ltd. pg. 25 

www.donnellins.com 

Duropac pg. 22 

www.duropac.com 

Flewwelling Insurance Brokers ltd. pg. 14 

www.Flewelling.com 

Handtmann Canada pg. 32 

www.handtmann.ca 

M&M Enterprise Canada Inc. pg. 20 

www.mmenterprisescanada.com 

Malabar Super Spice pg. 32 

www.malabarsuperspice.com 

OnTrace Agri-Food Traceability pg. 21 

www.ontrace.ca 


Pemberton & Associates Inc pg. 28 

www.pemcom.com 

Sanimax pg. 23 

www.sanimax.com 

Scott Processing Equipment & Controls pg. 24 & pg. 32 

www.scottpec.com 

Sipromac In. pg. 5 

www.sipromac.com 

The Meat Depot pg. 28 

www.themeatdepot.ca 

VanLondersele Real Estate Brokerage Ltd. pg. 30 

www.vanlondersele.ca 

VC999 Canada Ltd pg. 8 

www.vc999.com 

www.oimp.ca

www.oimp.ca 

[ Classified ] 

CLASSIFIEDS 

Advertise items for sale, equipment needed, or help wanted in the classified section of 

BLOCKtalk and on the OIMP website 

Business Opportunities 

Excellent for someone in the food 

processing business. Industrial unit for 

lease in the Toronto Airport area. Total of 

4,740 sq feet, 10% office space, 14 ft clear, 

with large shipping dock. Is already zoned 

M2 with permit for food processing. 

Features: Has power of 600 volts, 400 amps 

and is equipped with trench drains and 

grease trap. Also available for purchase 

are three walk-in coolers, freezers and 

stainless steel sinks. Building is in excellent 

condition and close to major highways. 

Please call Alex 

Tel: 905-293-9915 - Mississauga 

Northern Meat Packers is a provincially 

licensed abattoir located in Trout Creek, 

Ontario. We are looking for full time 

and part time meat cutters or an investor 

wanting to work in the meat industry. 

Situated in beautiful Northern Ontario, this 

plant is ideal for a family moving north. 

Contact Mark 

Tel: 705-723-5573 - Trout Creek 

Classifieds 

VIP2020 Colour Label Printer Prints 

up to 5” wide labels. Works with any 

computer graphics program. On demand 

colour labels that can include barcodes, 

print one to one thousand labels at a time 

- $3,000; 2001 GMC C6500 Refrigerated 

white ext, Top kick with refer and walk in 

box, diesel CAT 3126B, certified, e-tested, 

meets food inspection standards, fibreglass 

and aluminum interior, Mileage: 191,000 

kms - $25,000 obo; and Hobart Grinder 3 

horsepower, 208 3 phase - $3,000. 

Call Cory, 

Tel: 519-426-2000 - Simcoe 

100 lb Mixer, Stainless Steel, Power 208, 

Single Phase - $1,500; 4 x 8 Stainless Steel 

Cooked Ham Forms, 60 pieces - $20/piece; 

Food Warmer, 20 Trays, Bought new $2000 

- $1,000; and Ham Skinner, Almost New 

- $2,400. 

Call Ted, 

Tel: 905-383-4433 - Hamilton 

Zubber S/S Smokehouse. Stainless 

steel single truck oven/smokehouse. All 

s/s construction, N.S.F. grades, super 

batch, oscillation airflow for temperature 

uniformity, 24-28 air changes per minute, 

285 CFM air makeup, built in shower, built 

in wash-rinse system, electric fired, 3 phase, 

208-220 volts, 45 amp, 2 HP blower fan, 3 

stage control, liquid system, liquid smoke 

atomizer, automatic chart reader/recorder, 

unit in excellent condition. 

Fully Restored Antique Sausage Stuffer. 

All original parts. Wonderful piece of art for 

a company to display in their head office. 

They don't make them like this anymore! 

- $2,500. 

Call Mike, 

Tel: 519-352-6630 - Chatham 

Interested in Placing a classified ad? 

OIMP Business Members advertise items 

for sale, equipment needed, or help wanted 

in the classified section of BLOCKtalk and 

on the OIMP website for FREE. 

Send your classified ads to: 

Janet - news@oimp.ca by April 1, 2011 

to guarantee space in the next issue. 

Call today for more information 

1-800-263-3797 


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record breaking numbers - Ontario Independent Meat Processors

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