record breaking numbers - Ontario Independent Meat Processors

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[ Industry Development] FOOD HANDLER TRAINING Your employees have an impact on your business 10 BLOCKtalk January/February 2011 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 [ Industry Development ] 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. BLOCKtalk January/February 2011 11
Page 1 and 2: Keeping Ontario’s Meat and Poultr
Page 3 and 4: Board of Directors PRESIDENT | Tony
Page 5 and 6: OIMP Long Time Members Thank you to
Page 7 and 8: YOUR MEMBERSHIP DOLLAR$ AT WORK Hig
Page 9: OIMP TECHNICAL TALK Industry focuse
Page 13 and 14: [ Industry Development ] OIMP INTER
Page 15 and 16: ALLIANCE OF ONTARIO FOOD PROCESSORS
Page 17 and 18: [ Featured OIMP Member ] FCC AGRIBU
Page 19 and 20: FUNDING PROGRAMS A list of current
Page 21 and 22: CFIA RECALL OTTAWA, January 19, 201
Page 23 and 24: NAMES IN THE NEWS West Grey Premium
Page 25 and 26: [ Industry News ] SODIUM REDUCTION
Page 27 and 28: RECORD BREAKING NUMBERS A sneak pee
Page 29 and 30: [ Featured Recipe ] BRAISED ONTARIO
Page 31 and 32: www.oimp.ca [ Classified ] CLASSIFI

record breaking numbers - Ontario Independent Meat Processors

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