ROwe FaRMS - Ontario Independent Meat Processors

Keeping Ontario’s Meat and Poultry Industry Informed 

Spring 2012 | Volume 18, Issue 1 $10.00 

Rowe Farms 

Quality with a Conscience 

PG. 14 

Member Profiles 

Adept Chemical 

Technology Inc. PG. 16 

Ontario Cattlemen’s 

Association PG. 18 

Marketing Matters: 

Help US Help You 

PG. 24

INSIDE THE i 

“VC999’s new i-Series is the talk of the packaging industry for 2012!” 

VC999 Canada Ltd. 153 Sylvestre St. Germain De Grantham Quebec, J0C 1K0 Canada 

Phone 819-395-4555 Email Sales.Canada@VC999.com Website www.VC999.com 

NEW i-Series 

OPERATING 

SYSTEM IS 

IMPRESSIVE! 

VC999’s new i-Series Thermoformer 

has hit the marketplace running in 2012. 

The company’s new thermoformer is 

considered to be the most advanced in 

the industry. 

The features of the new i-Series 

includes a new, more reliable PLC 

platform. This model operates with the 

new i-Software design which helps to 

navigate the HMI machine interface, on 

an industrial PC, with ease. 

The new design also features a swingarm 

mounted, 12.1 LED back-lit color 

monitor with an HMI Machine interface 

which is mounted in a IP65 stainless 

steel enclosure. 

The system also operates on the Windows 

XPe operating system which further 

adds to its ease of operation. Data back 

ups are done via a USB memory stick. 

The PLC also has an intelligent Buss 

terminal system with diagnostics. 

Intelligent and comprehensive zone specific 

safety design, with PLC control, is 

another innovative feature of the i-Series 

Thermoformer. This new design allows 

for fewer connection points and less wiring 

resulting in reduced maintenance and 

easier troubleshooting for customers. 

The ultra-high speed of the PLC is 

designed with a 1 gigabyte Ethernet Field 

Buss CC link in an IE field. This is ten 

times faster communication than similar 

thermoformer models on the market 

today. This feature provides control of 

remote I/O field devices with essentially 

no transmission delay. The information 

management design of the new i-Series 

features production alarm data acquisition 

and data storage features that can 

be accessed via PC or a cellular device. 

An industrial LAN router design allows the 

new i-Series to have remote Internet access. 

The router detects the IP address 

automatically. 

The IP65 rated i-Cabinets are easy 

to access and strategically located at 

dedicated machine sections. The cabinet 

features a swing-out pneumatic panel 

for easy maintenance. The specially 

designed i-Closing mechanism assures 

a tight closing, IP65 wash down rating. 

The new i-Series has comprehensive 

training available at the manufacturing 

facility in Missouri or on-site at the 

installation location. Maintenance and 

service is even easier with access to 

service manuals online, on CD or in print. 

Real-time assembly QA documentation, 

maintenance logs and service history are 

also available online. 

The new i-Series even comes with its 

own SKYPE connection. A high-quality 

headset with microphone comes standard 

with each machine. 

SERIES 

Scan the QR Code above with your smart 

phone to learn more, or visit our website 

at www.VC999Global.info. 

Advertisement 

2 BLOCKtalk - Spring 2012 

www.oimp.ca

Spring 2012 | Volume. 18, Issue 1 

Administration 

Board of Directors 

Index 

EXECUTIVE DIRECTOR | Laurie Nicol 

laurie.nicol@oimp.ca 

TECHNICAL DIRECTOR | Daphne Nuys-Hall 

technical@oimp.ca 

MEAT EXTENSION SPECIALIST | 

Graham Delziel 

extension@oimp.ca 

MARKETING AND COMMUNICATIONS 

DIRECTOR | Heather Nahatchewitz 

heather@oimp.ca 

MEMBERSHIP COORDINATOR | 

Janet Wellwood 

info@oimp.ca 

Marketing & Design CoordinaTOR | 

Nikki Stager 

n.stager@oimp.ca 

Ontario Independent Meat Processors 

7660 Mill Road 

Guelph, Ontario N1H 6J1 

Tel: (519) 763-4558 

Toll: (800) 263-3797 

Fax: (519) 763-4164 

www.oimp.ca 

news@oimp.ca 

BLOCKtalk is the official publication of the 

OIMP, distributed to over 550 OIMP members, 

commodity groups, and others throughout 

the industry, providing excellent advertising 

opportunities for suppliers of the meat and 

poultry industry to promote their newest, most 

innovative, supplies, equipment, and technology. 

BLOCKtalk encourages Associate Members and 

supporters of the industry to submit articleswhich 

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 

Spring February 15 

Summer May 15 

Fall august 15 

Winter November 15 

The information published in BLOCKtalk is 

compiled from a variety of sources, which we 

believe to be reliable; however, OIMP does not 

guarantee, and assumes no responsibility for, the 

correctness of the information. 

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. 

PRESIDENT | Joe Abate 

Abate Packers - Arthur 

PAST PRESIDENT | Tony Facciolo 

Holly Park Meat Packers - Caledon 

VICE PRESIDENT | Walter Mueller Jr. 

Springer’s Meats Inc. - Hamilton 

SECRETARY/TREASURER | 

Cory Van Groningen 

VG Meats - Simcoe 

DIRECTORS 

Betty Dikeos 

D & D Poultry - Toronto 

Carol Goriup 

Florence Meat Supplies - Oakvile 

Richard Halenda 

Halenda’s Fine Foods - Oshawa 

John Koch 

Walnut Hill Farm - Gads Hill 

Marc Oliver 

Sargent Farms - Milton 

Luis Pavao 

Salsicharia Pavao - Toronto 

Orry Wagenhammer 

Wagener’s Meat Products - Toronto 

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 

4 President’s Message 

4 Executive Director Report 

5 Welcome to the Association 

6 Member Achievements 

7 OIMP Technical Talk: Communication is a 

Dialogue not a Monologue 

9 Safety First: Repetitive Strain Injuries 

10 Food Handler Training Workshops 

11 2012 OIMP Workshop Series 

12 New FPS Program 

13 You - Yes You are an AOFP Member 

14 Rowe Farms, Quality with a Conscience 

16 Adept 3 

Chemical Technology Inc. 

18 OCA - Committed to Cattlemen 

19 Steak Sandwich Recipe 

20 Understanding Risk Management 

21 Funding Programs 

22 Changes to Meat Plant Guidelines 

22 CFIA Industry Information Session 

23 Names in the News 

24 Marketing Matters: Help Us Help You 

26 Advertiser Index 


www.oimp.ca

On the ground running 

In their first month, our new team 

members Daphne Nuys-Hall, OIMP 

Technical Director, and Graham Dalziel, 

OIMP Meat Extension Specialist, have 

made 30 plant visits and addressed 42 

issues/questions, the majority of which 

have been regarding labelling, programs 

and written protocols, blueprints and 

construction, and licensing and new 

builds. This outreach is an effective way 

for you to get answers to your operational 

questions, and for OIMP to know about 

industry issues. Chances are someone 

else may be facing a similar issue and 

we have been able to provide assistance, 

or when necessary, have influenced 

regulatory changes. I encourage you to 

give them a call or invite them to your 

plant for a visit. 

At our recent Board Meeting Mike 

Cassidy, from OMAFRA, gave a 

presentation on Risk Assessment and 

how government uses this process, 

providing an example of determining 

frequency of inspection in meat plants. 

As family-owned business operators it 

is very important that we have a good 

understanding of how to evaluate risks. 

We need to pay close attention to: What 

could go wrong How likely is it to 

happen What would be the consequence 

if it did happen This will help us to make 

business decisions in a proactive manner 

and minimize our risks. Succession 

planning, preparing for a recall, or crisis 

communications management are all 

things we should be looking at before 

something happens, not in hindsight. 

Joe Abate 

OIMP President 

Together We’re Stronger 

Member Directories 

For a complete list of OIMP Business and Associate 

members please visit the Members Only section of 

www.oimp.ca 

Business Members - 190 

Affiliate Members - 7 

Associate Members - 59 

Contact us 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 

OIMP Lifetime Members 

OIMP presents the prestigious Lifetime Membership 

Award to individuals who have made outstanding 

contributions to the Association and Ontario’s meat and 

poultry industry. 

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

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

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

• Jim Vidoczy (2000) • Tony Facciolo (2011) 

Make the most of your member 

benefits 

OIMP Long Time Members 

Thank you to our long time members who have been 

helping move the industry forward for over 25 years. 

To ensure we are continually providing 

the most valuable programs and services 

to our members we have reevaluated a 

number of benefits, made some positive 

changes, and encourage you to get 

involved and make the most of your 

membership entitlements. 

Within our member communications 

strategy, we have added new Training 

and Technical eBulletins, in addition 

to BLOCKtalk and UPDATE, and 

are committed to providing timely 

information on our website. 

As part of market development, we 

encourage Business Members to take 

advantage of the OIMP Branding 

programs including Homegrown 

Ontario, Ontario Finest Meat 

Competition Award Winning Product, 

and Ontario’s Heritage Meat; and to 

help raise the profile of the association 

by displaying OIMP Proud Member on 

your website and in-store signage. 

OIMP hosts events throughout the 

year including The Meating Place, our 

annual conference, which will take 

place November 2-4 at Hockley Valley 

Resort and provide a perfect setting for 

networking, with a dynamic line up of 

educational presentations and table top 

displays. 

We look forward to seeing you at the 

OIMP Annual General Meeting - State 

of the Industry, on April 20 to see what 

your organization has been working on, 

and hear from industry professionals on 

issues affecting the industry. 

Laurie Nicol 

Executive Director 

• The Beef Way, Kincardine - Member since 1979 

• Ontario Pork, Guelph - Member since 1980 

• Gord’s Abattoir, Leamington - Member since 1982 

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

• Abattoir Brisson, Embrun - Member Since 1986 

• Holly Park Meat Packers, Caledon - Member Since 1986 

• L’Orignal Packing, L’Orignal - Member Since 1986 

• MMIS/MONDO, Aurora - Member Since 1986 

• Nitta Casings, Markham - Member Since 1986 

• Walnut Hill Farms, Gads Hill - Member Since 1986 

Meat Industry Achievement (MIA) AWARD Recipients 

• 2007 - Leo Rocheleau, Maidstone 

• 2008 - Stemmler’s Meat & Cheese, Heidelberg 

• 2009 - VG Meats, Simcoe 

• 2010 - Springer’s Meats, Hamilton 

• 2011 - Halenda’s Fine Foods, Oshawa 


www.oimp.ca

Welcome to the Association 

Building an informed and engaged membership representing a diverse 

Ontario meat and poultry industry. 

Business Members 

HARRISTON PACKING COMPANY 

Contact: 

Mark Oelschlagel 

Address: 142 Arthur St. Box 194 

Harriston, ON N0G 1Z0 

Tel: (519) 338-3330 

Fax: (519) 338-3525 

Type of Operation: Slaughter, Processing 

Inspection: Provincial Abattoir Est #: 143 

Product Line: 

BBQ Hog, Beef, Lamb, Pork 

Value Added: 

Bacon, Deli Mixed, Ham, 

Salami, Sausage 

Sales Category: Wholesale, Retail, Custom 

Size of Operation: < 10 employees 

Established: 1967 

Associate Members 

ALLTECH CANADA INC. 

Contact: 

Christina Couture 

Address: 

20 Cutten Place 

Guelph, ON N1G 4Z7 

Tel: (519) 763-3331 

Fax: (519) 763-5682 

Toll: (800) 285-8617 

Email: 

ccouture@alltech.com 

Website: 

www.alltech.com 

Supplier Category: Other 

Alltech Canada Inc. has, for over 30 years, researched, developed 

and manufactured natural animal food ingredients. Their 

commitment to scientific exploration has resulted in several 

ground-breaking solutions to serious and costly animal health and 

performance problems. 

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

OIMP Annual General Meeting 

April 20, 2012 

10:30 am - 3:30 pm 

Cambridge, Ontario 

OIMP Annual Conference 

The Meating Place 

November 2-4, 2012 

Hockley Valley Resort 

Orangeville, Ontario 

For more information about either event contact the office, Tel: (519) 763-4558, Email: info@oimpca 


www.oimp.ca

Member 

Achievements 

Fostering innovation, promoting integrity, and recognizing excellence. 

other opportunities; we wish him all the best and thank 

him for his continued support over the years. We look 

forward to the same long lasting relationship with the 

Henschels. 

Celebrating 50 Years of 

Strength, Commitment and 

Determination 

Etnico Foods in Wal-Mart 

Sister company to GTA Meat Supply, Etnico Foods can now be found in 

Wal-Mart. In the words of owner Mike Pietrantonio, “We can finally say our 

little ‘trippa’ company is no longer selling just ‘trippa’!” Mike also thanks all 

involved for making this goal a reality. 

Chef Bashford wins round ten of 

Discovered Culinary Competition 

Chef Michael Bashford, catering manager at Beretta Farms, is one of 16 

contestants to compete in the semi-finals in the Discovered Culinary 

Competition held at the CRFA Show, March 4 - 6. 

The Discovered Culinary Competition is a four-month search for the best 

of Canada's up-and-coming culinary stars. The winning chef will get the 

opportunity of a lifetime: an all-expenses-paid trip to spend a week cooking 

at a Michelin-star restaurant in northern Spain. 

The Beef Way 

Mike Pietrantonio, owner, GTA Meat Supply, Etnico Foods 

Congratulations to Rob and Melynda Henschel on the purchase of The Beef 

Way in Kincardine. The Beef Way has been a major part of the OIMP family 

since the Association’s inception in 1979. 

For the past 15 years, Bill Kranenburg has been the owner/operator of this 

custom meat processing plant and retail store. Bill has decided to pursue 

That was the theme of 

the Ontario Cattlemen’s 

Association’s 50th AGM, 

celebrated in Toronto 

late February. During the 

AGM, the association held elections for Board members 

and welcomed Dan Darling of Castleton as OCA 

President for 2012. Elected as Vice President was Bob 

Gordanier of Dufferin County, and two new faces were 

welcomed to the Board, Steve Eby of Bruce County, and 

Tim Fugard of Lambton County. 

makin’ 

headlines 

Celebrating an accomplishment 

Or know someone who is We 

would love to share with the 

industry your special event, 

milestone or triumph on our 

Member Achievements page. 

Members are encouraged to 

submit photos and highlights to 

the OIMP office at 

news@oimp.ca, to be published 

in the next BLOCKtalk issue. 


www.oimp.ca

- OIMP Technical Talk - 

Communication is a Dialogue 

not a Monologue 

By Daphne Nuys-Hall, OIMP Technical Director 

Communication is a key component of 

any business or organization. In order to 

sell a product or service we must be able 

to effectively deliver a message to our 

customers in order to attract their attention 

and convince them to purchase or utilize 

our product or service. Communication is 

essential with our suppliers as well in order 

to ensure that we are receiving the products 

and services that we need to produce our 

products. 

“For communication 

to be effective, the 

message must mean 

the same thing to both 

the sender and the 

receiver.” 

Communication is also important 

in developing our relationships with 

government agencies that are responsible 

for the oversight of the regulatory 

compliance of our businesses with key 

pieces of legislation. The meat industry 

is challenged with communication with 

numerous regulatory bodies on an on-going 

basis and it is essential for us to develop the 

relationships necessary to ensure business 

continuity and success. 

Communicating effectively with inspectors 

and other representatives at various levels 

of government is an essential business tool. 

It enables us to understand the regulatory 

requirements that we are required to follow, 

any deficiencies that require corrective 

actions and up-coming regulatory changes 

that may impact our operations. 

The goals between both the inspector 

and the operator should be the same – 

producing a safe and wholesome food 

product in the most cost effective, efficient 

manner in a safe working environment. By 

communicating on an on-going basis you 

can build a relationship with your inspector 

that can benefit not only the daily operation 

but the safety and quality of the products 

you are manufacturing and selling. 


Be sure you make the most of your time 

with your inspector. The following are 

items that could be discussed in order to 

make the time more valuable: 

1. Outstanding CAP Items – It is important 

to keep yourself up to date on any 

outstanding CAP items and expected 

completion dates to ensure timely closure 

of these items. 

2. Inspection Report Findings – Discuss 

what items the inspector has identified 

that day as noncompliant and the ways in 

which they will be addressed. 

3. Any changes to the facility, products or 

processes. It is important to communicate 

these changes to your inspector in the 

event that the changes could have an 

impact on Food Safety or be subject to 

regulations. 

4. Ask your inspector about any upcoming 

changes to the regulations or guidelines 

that may impact your business. This 

timely communication will avoid any 

surprises that could cause potential 

disruption in business. 

Specifically in establishing your 

relationship with OMAFRA there are 

several communication vehicles available 

to the operator: 

1. FSDSS - An electronic database in which 

OMAFRA records Plant Information 

including CAP and Inspection 

Report findings and corrective action 

completion dates. FSDSS can be accessed 

by the Operator (request your password 

from OMAFRA) for review and the 

opportunity to input comment. 

2. Inspection Reports – A report that is 

completed by the inspector each visit to 

the plant noting any observations that 

require corrective action by the operator. 

This document is signed by both the 

inspector and operator with copies left 

with the operator and in the Plant Log 

Book. 

3. Plant Log Book – A binder containing 

pertinent information for the plant, e.g. 

inspection reports, approved operational 

controls. Review this regularly with your 

inspector to ensure that it is up to date 

and complete. 

4. Corrective Action Plan – A document 

completed at the end of the audit which 

records the findings of the audit and 

the agreed upon completion dates for 

corrective action by the operator. 

As a meat plant operator, there may be 

instances when you feel your concerns are 

not being addressed to your satisfaction 

after you have attempted to resolve 

problems or disagreements through 

discussion and conciliation with your 

meat inspector. OMAFRA wants to help 

you and has options in place to assist 

you. For more information, please refer 

to the Complaint Resolution Process for 

Meat Plant Operators Information Sheet 

available both on the OMAFRA website 

and in the Members Only Section of the 

OIMP website. 

Communication is a dialogue, not a 

monologue. In fact, communication is 

more concerned with a dual listening 

process. For communication to be effective, 

the message must mean the same thing 

to both the sender and the receiver. Make 

sure that when discussing issues with the 

inspector that you understand what they 

are asking you or telling you and that they 

understand your message as well. This 

two way communication will build long 

lasting, constructive relationships which 

will enhance your ability to effectively 

operate your business. 

Daphne Nuys-Hall 

OIMP Technical Director 

(519) 763-4558 ext. 222 

technical@oimp.ca 

www.oimp.ca


www.oimp.ca

- Safety First - 

Repetitive Strain Injuries 

By Doug Johnson, Health & Safety Consultant 

For many years now we have been hearing 

more about ergonomic injuries such as 

back and shoulder strains and carpal 

tunnel syndrome. In Ontario, these injuries 

are grouped under the classification of 

Repetitive Strain Injuries (RSI’s). 

RSI’s are disorders of the bones, joints, 

ligaments, tendons, muscles and other 

soft tissues of the body. These disorders 

develop over time as a result of the 

cumulative effects of repetitive, stressful or 

awkward movements that wear down the 

musculoskeletal system. Injuries can range 

from very minor all the way to completely 

debilitating. 

Often described as lower back pain or 

other disorders of the back, carpal tunnel 

syndrome, bursitis, tendonitis, white finger, 

and sprains and strains, studies have shown 

that about 30% of all injuries are classified 

as RSI’s. In light of the frequency, WSIB has 

an initiative to reduce the frequency and 

severity of these injuries. 

WSIB wants employers and workers to 

think about the work situation and the 

hazards. The only way to eliminate or 

reduce hazards is to first recognize that 

hazards exist. Although we often think that 

this is the responsibility of the employer, 

it is everyone’s responsibility - employers, 

managers, supervisors, and workers. 

To be able to identify potential RSI’s, 

and avoid WSIB claims, every workplace 

participant must be aware of the types of 

things that could cause an RSI – things like 

repetitive motion that requires the use of 

the same muscles over and over again. 

It is important to look at the tasks to see 

if there is an excessive amount of pulling, 

pushing or lifting that is required to complete 

the job. Do the tasks require workers to 

adopt awkward or uncomfortable postures, 

including bending, reaching, or working 

with a wrist in an awkward position 

Do workers spend a lot of time sitting or 

standing or reaching above their shoulders 

Are workers exposed to hand-arm and/or 

whole-body vibration 

During your observations make note of 

how workers feel. Do workers tell you that 

their neck and/or shoulders hurt or ache 

Or is there an indication that workers are 

experiencing numbness or tingling in their 

hands and fingers Each human body is 

unique and will react differently to the 

stresses of work and the work environment. 

Workers may experience many different 

signs or symptoms associated with the 

development of RSI’s, including pain, 

discomfort, fatigue, swelling, tingling, 

numbness, and shooting pain down the legs 

and buttocks. 

The simple rule is “fit 

the job to the worker, 

not the worker to the 

job.” 

It is important to realize that the pain and 

suffering associated with RSI’s impairs the 

injured worker’s ability to work. Many 

early signs or symptoms of RSI’s are not 

recognized or reported and often workers 

will work in pain. They will not report the 

early signs of RSI’s as they either do not 

recognize them or they are trying to keep 

up with other workers. 

Many RSI’s are preventable. Designing 

work and workstations to fit worker’s 

physical capabilities is essential. Workers 

possess a great deal of knowledge about 

their jobs and their capabilities, so they 

should have input into workstation design. 

Workers must also be trained in proper 

work procedures for specific tasks. These 

procedures must be properly designed and 

should be periodically reviewed by the Joint 

Health and Safety Committee or health and 

safety representative. 

The simple rule is “fit the job to the worker, 

not the worker to the job”. 

If you have questions or concerns give me a 

call. Let’s look forward to an early spring!! 

Doug Johnson 

Health & Safety Consultant 

Tel: (519) 837-0997 

doug@safetaid.ca 

Resources: 

Ministry of Labour 

labour.gov.on.ca 

WorkSmartOntario 

worksmartontario.gov.on.ca 

Health & Safety Ontario 

healthandsafetyontario.ca 

Workplace Safety 

Insurance Board 

wsib.on.ca 

SAFETAID 

safetaid.ca 


www.oimp.ca

Does your staff have the skills and knowledge required to ensure 

safe food for your customers Does your management team have 

the leadership to properly develop and execute a food safety 

program 

Food Handler Training Workshops 

for Workers and Supervisors 

ABOUT THE WORKSHOP 

The Workshops focus on five key areas that 

are critical for those working in the food 

processing industry: 

1. Food Safety Responsibilities 

2. Food Safety Hazards 

3. Controlling Hazards 

4. Food Safety Management Systems 

5. Management’s Responsibilities for 

Food Safety 

The Workshop offers an interactive 

learning environment, is instructor led, and 

delivered in English. 

Meets the training requirements within 

Ontario Meat Regulation 31/05 and is 

We are 

ALL responsible 

for Food Safety 

accredited with Toronto Public Health as 

meeting the requirements in City of 

Toronto Municipal Code Chapter 545, 

Licensing. 

WORKERS AND SUPERVISORS 

1.5 days for workers, providing everything 

they need to know about food safety; and 2 

days for supervisors, focusing specifically 

on their responsibility within a food safety 

and management role. 

Presentation slides, workbook and 

examination are available in 10 languages: 

English, French, German, Italian, Polish, 

Portuguese, Punjabi, Simplified Chinese, 

Spanish and Traditional Chinese. 

TESTING YOUR UNDERSTANDING 

The Workshop prepares you for the Food 

Handler Training examination, taken 

immediately following the workshop. Upon 

successful completion, workers will receive 

a Certificate of Completion issued through 

the University of Guelph, Ridgetown 

Campus. 

WORKSHOP DATES 

April 11 - 12, 2012 

September 12 - 13, 2012 

HOW TO REGISTER 

To register for a Food Handler Training 

Workshop visit www.oimp.ca and 

download a registration form or call the 

OIMP office (519) 763-4558 to request 

one. 

TESTIMONIALS 

“Concise - Worth taking the time off 

work.” 

“The instructor has in-depth 

knowledge of the program.” 

“Covered the entire gamet of food 

safety with just the right level of 

information.” 

“Real stories about people affected by 

lack of food safety.” 

“Learning new areas of food safety. 

This was a great course and I would 

recommend it.” 

Helping You Put the Pieces Together 


www.oimp.ca


Get the most 

out of your employees! 

Reduce Turnover 

Boost Morale 

Increase Productivity 

Performance Management Workshop 

Wednesday March 21, 2012 

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

Four Points by Sheraton, Mississauga Meadowvale 

Who Should Attend 

Small business owners/managers, Human 

Resource personnel, Supervisors 

Cost 

$75.00 Business Members 

$125.00 Non-Members 

Register 

Registration is required as space is limited. To register, visit 

oimp.ca and download a form, or email info@oimp.ca. 

Registration Deadline 

Wednesday, March 14, 2012 

Key Learning Objectives 

• Understand performance management essentials 

• Learn components of an effective 

performance appraisal system 

• Discover how to have meaningful performance appraisal 

discussions with different types of performers 

• Find out how to give feedback in a way 

that improves performance 

Presented by 

Jeff Fila, Manager, Professional Development 

Conestoga College Institute of Technology and 

Advanced Learning 

Alliance of Ontario Food Processors 

Do you know how 

to determine shelf life 

Meet Regulatory Requirements 

Ensure Product Quality 

Guarantee Consumer Satisfaction 

Design a Shelf Life Study Workshop 

Wednesday, April 18, 2012 

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

Guelph, ON 

Who Should Attend 

Small business owners/operators, HACCP 

Coordinators, Quality Assurance personnel 

Cost 

$75.00 Business Members 

$125.00 Non-Members 

Register 

Registration is required as space is limited. To register, visit 

oimp.ca and download a form, or email info@oimp.ca. 

Registration Deadline 

Wednesday, April 11, 2012 

Key Learning Objectives 

• Recognize which micro-organisms could 

impact the shelf life of products 

• Learn how to develop and execute 

reliable in-house shelf life studies 

• Find out what type of data to collect 

• Understand how to use the information collected 

to establish the shelf life of products 

Presented by 

Maxxam Analytics 

Upcoming Workshops 

Product Costing and Accounting, May 16 

Social Media, June 15 

Allergen Control, July 18 

Fermentation and Dry Curing, August 15 

www.oimp.ca

New 

FPS Program 

Designed to meet the needs of industry, 

Conestoga’s new Food Processing 

Supervisor (FPS) program, the first of 

its kind in Ontario, is now accepting 

applications for its second intake beginning 

in May 2012. 

Designed to provide individuals with the 

knowledge and skills essential to effectively 

conduct supervisory activities in a food 

processing environment, the part-time 

continuing education program is the only 

certificate program in the province catering 

specifically to the industry. 

According to Susan McLachlan, 

Communications Officer for IFPT, the 

demand for such a program has never been 

higher. 

“The food processing industry has 

identified the need for such a program in 

different studies conducted in the last 3-5 

years,” she said. “Many current middle 

management positions are filled with 

employees that were promoted based on 

performance, but who were not further 

trained for the specific needs of the 

positions. Our program is designed to fill 

that gap.” 

The program, which will use case studies 

and practical application of supervisory 

skills related to the food processing 

environment, will benefit individuals 

new to the industry, as well as those with 

previous experience who are looking to 

gain a competitive advantage. 

Luis Garcia, Chair of IFPT, said the 

program will not only prepare graduates 

for the challenges they will encounter on a 

day-to-day basis, but will also give them the 

skills and experience required to manage 

an entire team. 

“The program will 

provide them with tools 

to complement their 

previous experience and/ 

or education, for growth 

into senior management 

positions.” 

“The program will provide them with tools 

to complement their previous experience 

and/or education, for growth into senior 

management positions,” he said. “The 

industry recognizes a need for enhancing 

the soft skill base of their supervisors 

and middle management through formal 

training to add value to their operation and 

improve their competitiveness.” 

The program consists of ten mandatory 

courses and can be completed in as few as 16 

months. The courses, which were designed 

around the most current trends in the food 

processing industry, include everything 

from Food Safety 101 and Employment 

Law to Developing Effective Teams and 

Project Management. All of the program’s 

instructors have extensive, hands-on 

managerial experience in the industry, and 

small class sizes ensure a more interactive 

and hands-on learning environment. 

“Graduates will have been exposed to case 

studies and real-life examples that will 

enhance their ability to secure a qualified 

position in industry,” said Garcia. “The 

program will provide graduates with a 

certificate that will enhance their resume 

when looking for interview opportunities.” 

For more information about the program 

please contact the Institute of Food 

Processing Technology. 

Taken from a story by Ryan Bowman, a firstyear 

student in Conestoga’s Journalism-Print 

program. 

850 Fountain Street South 

Cambridge, ON N3H 0A8 

Tel: (519) 748-5220 

ifpt@conestogac.on.ca 


www.oimp.ca

YOU - YES YOu 

are an AOFP Member 

In 2003, the Alliance of Ontario Food Processors (AOFP) was 

created to address issues of common concern across the food and 

beverage processing industry. 

OIMP, along with the Ontario Dairy Council, the Association 

of Ontario Chicken Processors, the Ontario Fruit and Vegetable 

Processors Association, the Ontario Wine Council, and the Baking 

Association of Canada, are the founding members of AOFP. 

What that means is all business members of OIMP are automatically 

members of AOFP, receiving all the benefits of AOFP membership. 

Associate members of OIMP can join as associate members of 

AOFP at a reduced rate. Individual processing companies are also 

welcome to join. 

Benefits of being an AOFP member are numerous. With over 650 

members, AOFP is a credible voice to government, advocating on 

behalf of the industry and raising its profile as an economic driver in 

Ontario. AOFP offers tools and resources addressing key concerns 

for the industry including business management, environment, 

and human resources. Additionally, events and seminars are held 

throughout the year giving processors the opportunity to network 

with other leaders in the industry. 

Among AOFP’s successes are the creation of the Institute of 

Food Processing Technology at Conestoga College; the Food 

and Beverage Innovation Fund, a $3 million federal/provincial 

program to support innovation and skills development; and the 

Southern Ontario Development Program for Food Processors, 

which provided $20 million to support growth of the sector. 

AOFP Road Show 

In January, members of the industry met in Leamington, Ontario at 

the first AOFP Road Show event. The event focussed on providing 

“... all business members of OIMP 

are automatically members of AOFP, 

receiving all the benefits of AOFP 

membership.” 

processors with information about AOFP and industry, the recently 

released Labour Market Report conducted by the Canadian Food 

Processors Human Resource Council, and information about 

human resources management tools. 

2012 Golf Tournament 

Save the date! The Ontario Food Industry Golf Tournament will 

be held May 29 at Whistle Bear Golf Club in Cambridge. Hosted 

annually by AOFP and the Ontario Fruit and Vegetable Processors 

Association, the golf tournament is a great opportunity to network 

with leaders in the food and beverage processing industry and 

enjoy a fun day of golf. Sponsorship and registration information is 

available at www.aofp.ca. 

For more information about how your membership in AOFP can 

benefit you and your business, visit www.aofp.ca or call our office 

at (519) 650-3741. 

850 Fountain Street South 

Cambridge, ON N3H 0A8 

Tel: (519) 650-3741 

info@aofp.ca 

Taste the Future 

Opportunities in Ontario’s Food & Beverage Processing Industry 

Post your jobs for FREE at 

Contact Mary Feldskov at AOFP to learn how. 

Tel: (519) 650-3741 * Email: mfeldskov@aofp.ca 


www.oimp.ca

- Business Member Spotlight - 

Left to right: Doug Whyte, COO and Jamie Cooney, CEO 

Rowe Farms 

Quality with a Conscience 

Rowe Farms’ Guelph location is small and 

unobtrusive in its corner location of the 

plaza. In fact, if you’re not looking for it, 

you could miss it. But that doesn’t matter 

as the majority of Guelph’s clientele isn’t 

walk-in. The customers coming to Rowe 

already know what they want and make it 

a destination when shopping for their meat 

and poultry products, some coming from 

as far as Windsor, and often for special 

occasion purposes. 

Guelph is just one retail location of seven, 

the rest primarily in the GTA, including 

the St. Lawrence Market (Saturday’s only). 

From a logistics perspective, when asked 

why they would keep a Guelph location, the 

answer was simple, “because this is where it 


all started” on a 150 acre 

beef farm, just northeast 

of Guelph in 1973. And 

the Guelph community 

repays that loyalty with 

their own. 

Following in his father, veterinarian Dr. 

Ken Rowe’s, tradition, John Rowe started 

farming because he wanted “to grow 

food he felt safe about”. A little over five 

years ago, when John was just 60, he took 

on equity partners in order to grow the 

business. Today, under the direction of 

Jamie Cooney, CEO, and Doug Whyte, 

COO, the business is thriving with further 

expansion in the GTA planned for the retail 

platform. 

“Membership with the OIMP is 

important because it connects us 

with processors and suppliers we can 

develop partnerships with, and learn 

from.” 

-Jamie Cooney, CEO 

When asked about their impressive titles, 

jean-clad Jamie and Doug both laughed. 

Although they hold important positions 

critical to the growing business, the two 

are much more laid back then you might 

expect from partners. All said, the pride 

and passion in the business was undeniable 

and the willingness to step in wherever 

necessary to ensure a smooth operation was 

apparent. Having both come from Loblaws, 

www.oimp.ca

they also have experience and insight necessary to compete in the 

incredibly competitive grocery business. 

When Jamie was asked what he would tell his younger self of five 

years ago, the answer came quick, “Be patient and positive. It’s a 

slow process and a long haul.” An interesting juxtaposition to his 

response regarding his personal philosophy, “Believe in what you 

do.” 

So what does Rowe Farms believe in Rowe believes in managing 

the animal from farm to store to ensure their strict standards are 

adhered to at every step. With 25 farms to keep track of, Rowe 

employs a Director of Farm Relations, responsible for farm 

communications and issues management. The Director is also 

in charge of the animal welfare audits, with standards written 

by Rowe, but based on the EU. To ensure compliance for other 

health claims and to meet CFIA labelling requirements, Rowe 

also has third party audits performed as required on all farms. 

Rowes’ meat and poultry is processed at various plants across 

Ontario and are under similar scrutiny as the farmers growing 

the animals. For example, processors are required to process 

Rowe meats during the first shift of the day to ensure Rowe 

product is not mixed with conventionally-raised protein, lending 

further integrity to claims including antibiotic and growth 

hormone-free. 

The business position is that local has become an even bigger 

food movement than organic. “Our customers want to connect 

with their food. As long as they know and trust the farmer, 

they are less concerned about whether the product is organic,” 

says Cooney. Walking the walk, Rowe believes in carrying 

complementary products from local artisan companies that follow 

the same philosophy of ensuring sustainable farms and supporting 

the local economy - even if that means stocking vegan soup in a 

butcher shop! 

Although the flattened, pre-seasoned chicken is a big hit with 

Toronto consumers, Whyte’s personal favourite product is a bonein 

pork chop from a Tamworth hog. His response couldn’t have 

been more genuine as Whyte enthusiastically went on to describe 

the process involved in producing a Tamworth, the fact that it’s 

raised outdoor and forage fed leading to a fattier breed with great 

marbling. Cooney readily concurred. 

The profile of Rowe’s best customer is a soccer mom, aged 30-45, 

looking for healthier options for her family and is willing to spend 

a bit more on something she feels good about serving. Rowe’s 

philosophies and business practices ensure that not only these, 

but all Ontario consumers have the option to choose ‘quality with 

a conscience’. 

1027 Gordon Street 

Guelph, ON N1G 4X1 

Tel: (519) 822-2171 

info@rowefarms.ca 

www.rowefarms.ca 


www.oimp.ca

- Associate Member Spotlight - 

ADEPT 3 Chemical Technology INC. 

Specialists in Food Plant Sanitation and in-Process Food Safety 

“Adept mantra - 

Opportunity is missed by most 

because it is dressed in overalls 

and looks like work.” 

But how can you have the best of both worlds Simple. Adept has 

adopted a utilitarian business model where spending only adds 

value to the customer or the program and costs are controlled by 

eliminating the wasteful practices of unnecessary management, 

packaging, warehousing, inefficient distribution, blue skies 

research, and flashy marketing. 

Mike Brock, President, Adept Chemical Technology 

One might assume a company that offers premium chemical 

systems is focused more on product than service, more about the 

literature and less about relationship building, but with Adept you 

get both. Mike Brock, President and CEO feels, “we are letting the 

electronic age play a slightly too important role in our lives,” and 

goes on to say, “I believe in personal contact with people, getting to 

know them as people, not just as an email address. I truly believe if 

you put others first you will be rewarded for it in time.” 

And an impressive client list including Maple Leaf, Cargill, Pinty’s 

Delicious Foods and Lilydale Poultry proves Adept is advanced 

enough to work with the big guns but small enough to appreciate the 

great value in serving the needs of independent meat processors. 

In fact, in Brock’s words, “It is a simple synergy equation, we need 

you to help us grow and survive, and you need us to help compete 

with the major processors and process safe foods.” 

Their best kept secret Due in part to a strategic decision to focus on 

product and program development that pertained more to daytime 

food safety issues and a little less on simple sanitation products, 

Adept has become experts in chlorine dioxide technologies and 

have since worked with Health Canada and the CFIA to bring 

state of the art peroxyacetic acid technologies to the carcass 

Chlorine Dioxide Dip Tank 

Raw Storage 


www.oimp.ca

At ADEPT 3 We Believe: 

Your best interest is served by utilizing premium quality products combined with proven application techniques, and supported by 

professional services. This enables controlled costs, high performance, and high value in your program. 

Our best interest is served by providing the appropriate products and services to support your requirements as defined together. 

This facilitates both of our Adept goals; satisfied customers and our mutual sustainability. 

Our collective best interest is served by creating an atmosphere of trust and constant diligence towards achieving the common 

goals of our program. This fosters the building of long-standing relationships by providing high value and exemplary performance 

every day. 

treatment forefront. Plants are converting 

to these two technologies at a very rapid 

rate as the technical effect now achieved 

enables compliance with the most stringent 

regulations at well under the maximum 

allowable CFIA limit. 

When asked to describe the future of the 

industry Brock responded, “It is clear that 

an even more thorough focus on food 

safety will be required by all processors 

as we address an ever increasing number 

of pathogenic organisms of concern, 

combined with ever increasing more 

stringent regulations to address these 

organisms. I believe strongly that those 

who embrace this challenge will survive, 

and those who do not will vanish from our 

landscape... There is no silver bullet and no 

real “easy” answers. Nothing will be more 

important than the processors’ dedication 

to food safety over the coming decades.” 

505 McGregor Ave. 

London, ON N6J 2S9 

Tel: (519) 645-9999 

Toll: (888) 990-2999 

www.adeptchemical.com 

. 

, 

i 

S 


www.oimp.ca

- Affiliate Member Spotlight - 

Committed to 

CattlemEn 

and retain a group of visionary organization 

leaders who are capable of moving the 

Ontario beef industry forward. The pilot 

program will increase the leadership 

skills of existing or potential organization 

leaders, and better prepare leaders to move 

the industry forward in times of change or 

challenge. 

The Ontario Cattlemen’s Association (OCA) 

is a grassroots organization representing 

all beef producers in the province and 

provides leadership to cattlemen from all 

sectors of the industry. OCA is involved in 

a number of initiatives to assist producers in 

improving the longevity and success of their 

individual operations, as well as the entire 

beef industry in the province. 

Ontario’s Risk Management Insurance 

Program (RMIP) 

Perhaps OCA’s most significant 

accomplishment in 2011 was the 

establishment and implementation of a 

permanent Risk Management Insurance 

Program (RMIP) for all non-supply 

managed commodities. For over two 

years the OCA memberships’ number one 

priority with government was to establish 

a permanent RMIP. Premiums have been 

announced for the 2012 program and 

applications will be due in March for those 

producers wishing to participate in the 

insurance based program. 

Government Relations 

OCA will be working closely with the 

Minister of Agriculture, Food and Rural 

Affairs, The Honourable Ted McMeekin, 

and all MPPs to discuss plans for agriculture 

and the beef sector moving forward and to 

ensure they are up to speed on the issues 

facing our members. 

Federally, OCA continues to be involved 

in an MP Working Group with a number 

of other Ontario agricultural commodities. 

The MPs involved have an interest in 

Ontario agriculture and desire to represent 

Ontario farming and its unique needs 

to Minister Ritz and their urban and 

rural caucus. This collaboration allows 

all participants to discuss and explore 

avenues for improving 

the business risk 

management programs 

that are available to 

Ontario producers. 

Leadership 

Development 

Program 

In collaboration with 

the Rural Ontario 

Institute (ROI), OCA 

has committed to 

the development and 

implementation of a 

pilot program to recruit 

The concept of this program arose from 

a county resolution brought forward to 

OCA. The program will be accepting 40 

participants in 2012 (20 in the spring and 

20 in the fall) and training will be provided 

on effective communications, meeting 

management, organization governance, and 

beef industry issues. The spring program 

began in January and will wrap-up in April. 

OCA will be accepting applications for the 

fall program in the summer of 2012. 

Ontario Corn-Fed Beef 

OCA continues to support the Ontario 

Corn-Fed Beef Program, established to 

provide a high-quality, premium branded, 

beef program for the Ontario marketplace. 

OCA was pleased to see that one of Canada’s 

largest grocery retailers introduced Ontario 

Corn-Fed Beef in over 150 retail locations 

across the province in the summer of 2011. 

With retail sales exceeding expectations, 

this is a great opportunity to grow and 

strengthen our entire beef industry. 

Ontario Corn Fed Beef display in Loblaws stores across Ontario 


www.oimp.ca

Biosecurity 

OCA continues to work with the sheep, veal, 

goat and rabbit commodities on Phase II of 

a biosecurity gap analysis project, which 

assesses the on-farm biosecurity practices 

and emergency response capabilities for the 

cow-calf, backgrounder and feedlot sectors 

in Ontario. A new cost calculator model is 

now available to help the livestock industry 

put a price tag on disease outbreaks. The 

program, built in an Excel spreadsheet, will 

calculate the cost of moderate or severe 

outbreaks of specific diseases on beef, veal, 

sheep, goat, and rabbit 

farms. This includes Bovine 

Viral Diarrhea (BVD) and 

mycoplasmosis in cattle. 

Producers can visit www. 

agbiosecurity.ca for more 

information. 

Supporting the 

Development of 

Calf Clubs to Foster 

Improved Margins for 

Cow Calf Producers 

The Ontario feedlot sector 

requires approximately 600,000 feeder 

cattle per year. With the Ontario beef cow 

herd being less than 350,000, there is a great 

potential for Ontario cow-calf producers to 

meet an obvious need. 

Since 2010, OCA has worked with selected 

cow-calf producers to develop (and expand 

existing) calf clubs that will raise similartype 

cattle under defined protocols with 

the intent of placing attractive sized lots 

of preconditioned Ontario calves into 

special calf sales. Participating producers 

have been encouraged to get involved 

in benchmarking surveys and grazing 

mentorship relationships. We have been 

building upon the premise ID information 

that has been gathered through past 

programs to enhance the traceability aspect 

of these calf clubs. This project will give us 

documented evidence to show Ontario’s 

cow-calf producers that being proactive and 

working together can result in improved 

profitability. It will show producers clear 

steps they can take in order to increase their 

returns, and meet the needs of Ontario’s 

feedlots. 

130 Malcolm Rd. 

Guelph, ON N1K 1B1 

Tel: (519) 824-0334 

www.cattle.guelph.on.ca 

Steak SandwichES 

Quick and easy to prepare, they offer the perfect weeknight meal for families on the go. 

Ingredients: 

2 8 oz (250 g) Ontario strip 

loin steaks, trimmed 

2 tsp (10 mL) olive oil 

1/2 tsp (2 mL) salt 

1/2 tsp (2 mL) cracked black pepper 

1 tbsp (15 mL) butter 

2 large onions, sliced 

2 tsp (10 mL) chopped fresh thyme 

1 red bell pepper, sliced 

6 crusty buns 

3 oz (75 g) crumbled blue cheese 

Preheat oven to 350°F (180°C). 

Rub steaks with olive oil and season with salt and 

pepper. Leave out at room temperature for 30 

minutes. 

In large heavy skillet, melt butter over mediumhigh 

heat. Add onions and thyme, cook until 

onions are golden, about 10 minutes. Add 

red pepper, cook one minute. Reduce heat to 

medium-low, stirring occasionally, until peppers 

are very tender, about 15 minutes. 

Transfer to oven and cook until desired doneness, 

about 5 minutes for medium rare. Let rest for 10 

minutes before thinly slicing. 

Slice buns in half lengthwise. Divide steak over 

each bottom bun and top with onion mixture. 

Sprinkle evenly with crumbled cheese. Cover with 

bun tops. Serve with a crisp green salad. 

Makes 6 servings. 

Meanwhile, heat ovenproof skillet over mediumhigh 

heat, add steaks and sear on both sides until 

well browned, about 2 minutes per side. 


To use OIMP recipes and photos in your own 

communications contact media@oimp.ca 

www.oimp.ca

Understanding 

Risk Management 

Risk management, or risk assessment, are terms used by businesses 

and governments around the world to describe a process of 

identification, assessment, and prioritization of events that may 

have an impact, negative or positive, on the goals or outcomes of 

the business. 

The following diagram illustrates the Food Safety Risk Management 

Framework OMAFRA utilizes. 

Risk Management requires forward thinking and a proactive 

approach to management that focuses on prevention, rather than 

reaction. Organizations that manage risks have a greater likelihood 

of achieving their objectives and desired results. 

The aim is not to eliminate risk. It is to assist people to manage 

the risks involved in all activities to maximize opportunities and 

minimize adverse consequences. 

Business is not alone in the utilization of Risk Management Tools 

and the Board of Directors of OIMP was fortunate to have a 

presentation delivered by Mike Cassidy, Coordinator from the Food 

Safety Science Unit of the Food Inspection Branch of OMAFRA, on 

what is Risk Management and how the Ontario Government uses 

Risk Management tools as a Regulatory Agency to evaluate, assess, 

and manage risk. 

The Ontario Public Service believes: 

• that the adoption of a formal approach to risk management will 

improve decision-making, performance and accountability; and 

• that success in managing risk will result in improvements in the 

quality of government services and the effectiveness of public 

policy. 

More specifically, the benefits of effective risk management include: 

• improved transparency in decision-making (thereby increasing 

accountability); 

• effective and efficient allocation of resources; 

• more creative and innovative management practice; 

• increased standards of client service; and 

• the capacity to manage in the face of competing obligations. 

Risk management refers to a systematic and explicit approach used 

for identifying, analyzing and controlling risk. 

The risk management process produces two main outputs: 

• Understanding about risks. 

• Controlling actions. 

Risk management is an important element of overall good 

management and will continue to be an integral part of management 

processes in many governments in Canada and abroad. The goal 

is better decisions, supported by a risk management process and 

rigour. 


The Risk Management Process traditionally begins with 

establishing context: 

1. State or clarify your objective. 

2. Identification and description of issues, problems or 

scenarios potentially posing a risk to that objective. 

May arise through a variety of means, e.g. program 

review, incident reports, or audit results. 

3. Risk Assessment is undertaken to answer three basic questions: 

• What could go wrong (Risk identification) 

• How likely is it to happen (Probability/ 

likelihood of occurrence) 

• What would be the consequence if it did happen (Impact) 

• Risk = Likelihood of Occurrence x Impact 

4. Results of the Risk Assessment are evaluated and 

analyzed. The Risk Assessment guides decisions to 

be made respecting the need for risk mitigation or 

changes to existing risk mitigation approaches. 

5. The risks are monitored and reviewed and will cycle 

through again periodically for continuous improvement.\ 

Mike Cassidy demonstrated to the Board of Directors the use of 

the Risk Assessment process utilized by OMAFRA to determine 

the Frequency of Inspection of FSMPs. The following are the steps 

that OMAFRA used: 

Risk Identification: 

• Consideration for previous OMAFRA ‘informal’ work 

(Category 1 and 2 already based on risk) and work of others 

www.oimp.ca

FUNDING PROGRAMS 

A list of current funding programs available to the industry. 

• Consideration of various risk factors 

and assessed risk associated with each 

(so weighting could be assigned) 

• Split into 

▶ ▶‘Intrinsic’ risk factors: 

• Processes used and type of 

meat products produced 

• Volume 

• Potential for crosscontamination 

(with RTE) 

• Distribution 

• Source of meat 

▶▶Risk mitigation factors: 

• Inspection compliance history 

• Operator & staff food safety 

knowledge and application 

• Regulatory water and 

RTE testing results 

• Manufacturing controls or 

food safety programs practiced 

• Audit history 

Risk Assessment and Prioritization of 

Plants: 

Area managers, coordinators, and 

inspectors assessed each plant resulting in a 

relative risk score for each. The plants were 

then assigned a level of inspection based on 

their level of risk. 

Risk management provides a clear and 

structured approach to identifying risks. 

Having a clear understanding of all risks 

allows a business to measure and prioritize 

them and take the appropriate actions to 

reduce losses. It would be beneficial for 

industry to incorporate risk management 

in every day decision making. 

Special thanks to Mike Cassidy, Ph. D, Food 

Inspection Branch OMAFRA for assistance in, 

and content for, this article. 

1 Stone Road, West 

Guelph, ON N1G 4Y2 

AIME Global initiative 

- Yves Landry 

The Yves Landry Foundation (YLF) is 

making available up to $50,000 per company 

in the form of a grant to foster training that 

will lead to advancements in innovation 

within the manufacturing sector in Ontario. 

All projects for consideration must lead to 

new global export opportunities or create 

new global markets. 

If you have received federally supported 

AIME funding from the Yves Landry 

Foundation in the past three years, you are 

not eligible to participate in this new round 

of funding. Please check with YLF staff to 

confirm your eligibility. 

See www.yveslandryfoundation.com for 

full details. 

Prosperity Now program 

- CME SMART 

CME SMART Prosperity Now program 

has an Assessment stream and a Project 

Funding stream. You can apply for funding 

for one assessment and one project. 

Assessments: Eligible companies can 

receive 50% of the cost, up to $5,000, for 

assessments of Market, Commercialization 

of New Technology, and Productivity. 

Only one assessment per company will be 

funded. 

Projects: Eligible companies can receive 

33% of the eligible costs, up to $75,000, for 

eligible projects. 

SMEs previously supported through CME 

SMART programming will be considered 

eligible; however, cumulative funding 

between previous SMART program and 

the new Prosperity Now cannot exceed 

$100,000. 

Application forms are now available. Visit 

www.cme-smart.ca for more information. 

CAAP calls for sustainability 

proposals 

The Agricultural Adaptation Council 

(AAC) issued a Call for Proposals (CFP) 

December 2011, to encourage projects 

that address agricultural sustainability in 

Ontario. 

Eligible projects must be consistent with 

the objectives and principles of Canadian 

Agricultural Adaptation Program (CAAP) 

as outlined in the AAC CAAP Guide. 

Proposals submitted under the CFP 

will focus on one or more of the three 

defined areas of sustainability – economic, 

environmental and/or social. 

Sustainability is defined as follows for the 

purposes of this CFP: 

• Economic sustainability – participants 

in the value chain have reasonable and 

equal opportunity to prosper 

• Environmental sustainability – the 

industry conserves, protects and 

regenerates resources and is resilient to 

climate and ecological conditions 

• Social sustainability – the industry 

generates goods and services reflecting 

demographic trends of the general 

population 

Funding comes from Agriculture and 

Agri-Food Canada in the form of either a 

non-repayable or repayable contribution, 

to a maximum of 85 per cent of total 

project costs. Funding levels of $100,000 

to $250,000 are encouraged, but higher 

levels of funding may be provided when 

projects involve partnerships of two or 

more organizations and result in significant 

benefits to the agriculture and agri-food 

industry. CAAP is a five-year (2009-2014), 

$163-million program. 

Proposal Submission Deadline: 

Thursday, March 15, 2012 at 4:00 p.m. 

For more information, please visit 

www.adaptcouncil.org. 


www.oimp.ca

Meat Plant Guidelines 

Provincially licensed meat plants Regulatory Guide 

Meat Plant Guidelines (MPGs) are offered as a tool to understanding 

a plant operator’s regulatory requirement under Ontario Meat 

Regulation 31/05 of the Food Safety and Quality Act. These 

guidelines are similar to the Meat Hygiene Manual of Procedures 

for Canada, Meat Inspection Act and Regulations 1990. When you 

are uncertain of a request made by an inspector, it is important to 

refer to the Meat Plant Guidelines and understand your regulatory 

responsibilities. Sometimes there may be a number of different 

solutions that will achieve the same regulatory outcome. 

One of the efforts to improve the consistency of delivering 

OMAFRA’s inspection program, the Food Inspection Branch has 

implemented a thorough review of the Meat Plant Guidelines. 

The Policy Review Committee which meets on a monthly basis 

provides a multidisciplinary approach from within government 

(food scientist, food safety advisors, audit, engineering, operations, 

field staff, policy) and includes two members from OIMP (staff 

and a plant operator). This is important to balance the perspective 

when updating these documents. 

Changes to the guidelines, with effective dates, will be 

communicated to both industry and inspection staff quarterly: 

January 1, April 1, July 1, and October 1. Guidelines are available 

on OMAFRA’s website at www.omafra.gov.on.ca/english/food/ 

inspection/meatinsp/manual/index.htm. 

January 1 Changes to Meat Plant Guidelines 

Reference # 

S9.04.11.10 

Factor 

Facilities and equipment for dressing of 

carcasses other than birds and rabbits 

Minor edits 

C9.04.12.02 Toilets Minor edits 

C9.04.15.01 Equipment design / construction / location / installation Rationale revised. Incorporated 

C9.04.15.04 Instrumentation 

C9.04.15.04 Instrumentation Section removed 

S9.08.14.01 Presentation and identification for inspection Minor edits 

C9.12.02.01 Application of inspection legend Rationale revised 

CFIA Industry Information Session 

During the months of February and March, the CFIA in partnership 

with the Canadian Meat Council, The Canadian Poultry and 

Egg Processors Council, the North American Meat Processors 

Association and the Further Poultry Processors Association, is 

traveling across Canada delivering the 2012 Industry Information 

Sessions. The focus of the session is to provide industry with an 

update on the Food Safety Enhancement Program and Compliance 

Verification System as well as providing CFIA’s expectations for 

Validation, HACCP Maintenance and Reassessment Procedures 

and Corrective Action Reports. 

Daphne Nuys-Hall, OIMP Technical Director was in attendance at 

the Guelph session on February 21, 2012. The full day session began 

with an introduction from industry and government representatives 

followed by an update to changes to the current FSEP program. 

One modification of note was the change of the title and content 

of Section G of the Prerequisite Program from Allergen Control 

to Operational Prerequisite Programs. This change allows for the 

addition of the sub-elements - Food Additives and Nutrients and 

Food Processing Aids to control food safety hazards. These changes 

will be effective April 2012. 

Industry representatives from three federally registered meat 

facilities gave presentations on Validation, HACCP System 

Reassessment and Action Plans. These presentations provided the 

attendees with an industry perspective and real-world examples on 

how to implement these requirements. 

Tom Graham, National Inspection Manager CFIA, presented to 

the industry CFIA’s expectations for Validation, HACCP System 

Maintenance and Reassessment. Mr. Graham presented to industry 

when each of these activities should take place, guidance for how 

these activities should be performed and the documentation that 

should be maintained as evidence that these activities took place 

and that they are effective in controlling hazards. 

A number of new tools designed by CFIA to assist operators 

with implementing their own Validation, Maintenance and 

Reassessment procedures such as a Validation Checklist, 

Maintenance and Reassessment Procedures and record templates 

were made available at the information session and are available by 

contacting CFIA. 


www.oimp.ca

Names in the News 

Highlighting people, companies, government and supporters in the industry. 

Farm Products appoints Hog Industry Advisory 

Committee 

The Ontario Farm Products Marketing Commission appointed the 

following individuals to the hog industry advisory committee for 

2012: 

Amy Cronin, Bill Wymenga, Rob McDougall – Ontario Pork Producers 

Dan Cohoe – Quality Meats 

Bob Hunsberger – Conestoga Meat Packers 

Andrew Marks – Fearmans Pork Inc. 

Brad Zantingh – marketer 

Allen Van Ravenswaay – transporter/shipper 

Jim Clark remains as the Chair 

Left to right: Mike McLements, Executive Dean, Conestoga College; Craig 

Richardson, Chair of AOFP; John Tibbits, President of Conestoga College; Hon. 

Gary Goodyear, Minister of State; Luis Garcia, Chair of IFPT; Harold Albrecht, MP 

for Kitchener-Conestoga 

FedDev Ontario’s Prosperity Initiative benefits IFPT 

The Honourable Gary Goodyear, Minister of State for the Federal 

Economic Development Agency for Southern Ontario (FedDev 

Ontario), announced February 10, 20121 an investment of up to 

$2.3 million for Conestoga College to help meet the needs of the 

food and beverage manufacturers in southern Ontario through its 

Institute of Food Processing Technology (IFPT). 

With this contribution through FedDev Ontario’s Prosperity 

Initiative, Conestoga College will equip IFPT with modern food 

processing lines that simulate real work environments. The handson 

training provided by the Institute, using modern manufacturing 

equipment, will enhance the education experience of its students. 

It will also produce a more highly skilled group of graduates, who 

will be able to meet the current and future demands of southern 

Ontario’s food processing industry. 

New General Manager at FIB 

Lee Orphan became General Manager of the Meat Inspection 

Program in the Food Inspection Branch January 16, 2012. Lee 

has extensive hands-on knowledge and experience in policy and 

program development, program and stakeholder management and 

relationship development. 

Previously Lee worked for the Ministry of the Environment where 

he held several positions, most recently as Assistant Director/ 

Program Services Manager of the Program Services Section. In 

this position, Lee led an initiative that saw major improvements 

in effective and efficient customer service for the Permit to Take 

Water program and won an Emerald Award for implementing the 

Performance-Based Nutrient Management inspection program. 

He has both a Bachelor’s and a Masters Degrees in Engineering 

from the University of Western Ontario. 

Ontario’s Local Food Champions Recognized 

The Ontario’s Local Food Champions report by Friends of the 

Greenbelt Foundation, recognizes five organizations from across 

the food value chains that exemplify leadership and provide 

solutions to incorporate more Ontario food on their menus. 

• School Food Action Coalition: Peel District School 

Board, Compass Group Canada (Chartwells), 

Peel Public Health and EcoSource 

• Nutrition Group at St. Joseph’s Health System, Group 

Purchasing Organization and My Sustainable Canada 

• Gordon Food Service Ontario 

• Don’s Produce 

• University of Guelph, Hospitality Services 

These five champions were 

among 20 nominations received. 

The nominations represent the 

impressive amount of work and 

dedication going into bringing more 

local Ontario food into public institutions. Ontario’s Local Food 

Champions report is available online at www.greenbelt.ca. 

Provincial Premises Registry – Update 

Effective April 1, 2012, the Ontario Provincial Premises Registry 

(PPR) will be operated by Angus GeoSolutions Inc. (AGSI) under a 

five-year service contract with the Ontario Ministry of Agriculture, 

Food and Rural Affairs. The Provincial Premises Registry is 

the only official mechanism for obtaining an Ontario Premises 

ID Number and for updating information associated with that 

number to ensure its accuracy and currency; these official numbers 

are required and recognized by the national livestock and poultry 

traceability system, West Hawk Lake zoning initiative and various 

ministry funding programs. All Premises ID numbers issued before 

April 1, 2012 are still valid and the ministry and AGSI will make 

every effort to ensure uninterrupted service during the transition 

period. 


www.oimp.ca

- Marketing Matters - 

Help Us 

Help You 

By Heather Nahatchewitz, OIMP Marketing and Communications Director 

Jerry Maguire’s infamous line, “Help me, help you,” provided the 

inspiration for this issue of OIMP’s BLOCKtalk. Where Jerry was a 

one-man show, OIMP members have access to five experienced staff, 

under the guidance of a capable, knowledgeable Executive Director. 

Much of our activity is done on your behalf with nominal action 

required on your part, but to make the most of your membership we 

highly recommend utilizing the expertise available to you for your 

operational questions and issues. 

From workshops to plant visits, labelling assistance to technical 

support, there is a wide range of programs and services available to 

members. From a marketing perspective, membership also includes 

benefits that can assist you in promotion, design, advertising and 

communications. A few of these benefits include: 

OIMP Branding Programs 

Are you looking for that extra point of 

differentiation in the marketplace Homegrown 

Ontario is exclusive to OIMP members and 

a proven successful Ontario meat and poultry 

identifier. In order to use, or continue to use, the 

logo or order POS, including product stickers, 

Business Members must first have signed a 

License Agreement and agree to adhere to the 

Brand Standards. Your customers, whether wholesale or retail, will 

recognize and appreciate the added value of the Homegrown Ontario 

trademark applied to your qualifying products. 

Were you a Silver, Gold, or Platinum 

winner in either the 2009 and/or 2011 

Ontario Finest Meat Competition 

All winning products are eligible 

to carry the Award Winning logo, 

identifying them as having been 

judged and honoured in the largest competition of its kind in Canada. 

Winning products in future competitions will also have access to this 

premium identifier so be sure to watch for this year’s call for entries. 

Ontario Finest Meat Competition winners 

also have the option to put forward their 

winning products to be become part of 

the Ontario’s Heritage Meat collection. 

Advantages include the addition of your 

products in the Heritage product catalogue 

and access to POS and sampling opportunities. 

Access to any of these brands requires a signed License Agreement 

(mailed mid-February to all Business Members). If you have 

misplaced your agreement or have any questions, please contact 

Heather (heather@oimp.ca) at the OIMP office. 

Recipes and Photography 

OIMP owns over 100 professionally developed meat and 

poultry recipes that each come with a high quality photograph. 

These recipes and photos are yours to use, free of charge, 

in your publications, on your website and through social 

networks. All that is required is a credit line including a link 

to ontariomeatproducts.ca. Simply email Nikki at the office 

(n.stager@oimp.ca) to request the files. 

Product Locator 

Another exclusive OIMP member benefit, this powerful search 

engine (found at the new ontariomeatproducts.ca), helps 

consumers locate meat and poultry products offered by OIMP 

members. Each member receives a complete online profile with 

contact information, website link, logo, map, products, services, 

and specialities. Those members participating in any of the 

Branding Programs (mentioned above) will also be identified as 

suppliers within their profiles. 

OIMP is dedicated to strengthening Ontario’s meat and poultry 

industry and wants all members to be successful and sustainable. 

Whether it’s a regulations question, or a how to start a Twitter 

feed, just ask. Help us help you. 

Heather Nahatchewitz 

OIMP Marketing and 

Communications Director 

Tel: (519) 763-4558 ext. 225 

heather@oimp.ca 


www.oimp.ca

For more information 

please call 

1 800 668 8111 

Model 713-SS 

Bulk slices, stacks and shingles into portions at 

a rate of 60 strokes per minute, per lane. 

Grote’s 713 Multi-Slicer has been a staple in the food 

service industry for over 20 years. The Grote 713-SS 

combines the same great versatility found in the 713 

Multi-Slicer with several significant enhancements over 

previous models, including off-the-shelf electrical controls 

and an improved sanitary design. The new sanitary design 

includes sloped surfaces, substantially stainless steel 

construction, and a sealed cabinet for superior washdown 

protection of the clutch unit. 

The 713-SS can perform a variety of slicing applications, 

including bulk slicing, stacking, and shingling into portions. 

In addition, its linear stroke action makes the 713-SS perfect 

for specialty slicing applications, such as bias cutting, and its 

7” x 13” cut zone is ideal for slicing large whole muscle meat 

products. Boneless/non-frozen meats, cheeses, vegetables, 

fruits and bread products are all precisely sliced at a rate of 

60 strokes per minute per lane. Operation and sanitation are 

simple. The user friendly keypad utilizes easily identifiable 

symbols to allow for quick and easy selection of slicer 

functions. Product may be continuously loaded into the 

product holders and slice thickness can be easily adjusted 

while the machine is in operation. 

Your Logo stamped on 

your vacuum pouches 

Complete line of vacuum pouches, stand up and 

ziplock pouches laminated food boards, 

custom made poly bags 

TOP QUALITY CANADIAN MADE 

LAMINATED VACUUM POUCHES 

Any special request Just call us ! 

Mississauga 

905.848.6660 

Toll free 

1 877.362.2552 

Montréal 

514.234.4720 

www.duropac.com 

duropac@duropac.com 


www.oimp.ca

Advertiser 

Index 

Adept 3 

Chemical Technology Inc. pg. 17 

www.adeptchemical.com 

Pemberton & Associates Inc. pg. 25 

www.pemcom.com 

Donnell Insurance Brokers Ltd. pg. 8 

www.donnellins.com 

Scott Processing Equipment & Controls pg. 28 

www.scottpec.com 

Duropac pg. 25 

www.duropac.com 

Sipromac Inc. pg. 8 

www.sipromac.com 

Handtmann Canada pg. 28 

www.handtmann.ca 

VC999 Canada Ltd pg. 2 

www.vc999.com 

Jarvis Industries Canada Ltd. pg. 27 

www.jarviscanada.com 

Malabar Super Spice pg. 28 

www.malabarsuperspice.com 

Classifieds are now online at 

www.oimp.ca. 

Contact the office if you would like to advertise 

items for sale, equipment needed, or help wanted 

in the classified section of the OIMP website. 

(519) 763-4558 * news@oimp.ca 

Advertise 

BLOCKtalk 

• This magazine-style newsletter is 

the official publication of the OIMP 

• BLOCKtalk is published four times per 

year 

• Distributed to over 550 OIMP 

members, commodity groups, and 

government 

• BLOCKtalk advertisements are 

produced in full colour 

OIMP.ca Banner Advertisements 

• oimp.ca is updated weekly to provide 

the most current information to 

visitors 

• oimp.ca averages 1,200 visits per 

month, making the home page an ideal 

place to target your advertising to the 

meat and poultry industry 

Online Classifieds 

• Classified ads are limited to a 100 word 

description and may include one (1) 

picture 

eBulletins 

• Be the exclusive sponsor of one or both of our 

monthly eBulletins 

• The ‘Official Sponsor’ receives a colour logo, 

link and short description within the eBulletin 

margin 

• ebulletins available for sponsorship are 

UPDATE (450+ recipients) and the Training 

Bulletin (800+ recipients) 

Contact Heather for more 

information about the 

2012 advertising opporunities 

Tel: (519) 763-4558 ext. 225 

Email: heather@oimp.ca 


www.oimp.ca

JARVIS 

Provides Free Service and Training 

Buster IV and V 

Carcass Splitting Bandsaws 

Model H080 

Carcass Splitting Bandsaw 

Reciprocating Breaking Saws Circular Breaking Saws Wellsaw ® 

Reciprocating Breaking Saws 

Skinning Tools Electric Beef Brisket Saws Model VC 

Poultry Vent Cutter 

We have the tools you need for 

all your kill and cutting 

floor applications 

Distributor Inquiries Invited. 

View these tools at 

www.jarviscanada.com 

New and Used Bandsaws Available. 

Jarvis Industries Canada Ltd. 

3915A-78th Ave. S.E. 

Calgary, Alberta T2C 2J6 

Canada 

Tel: 800 661-8493 

Fax: 403 279-8005 

E-mail: info@jarviscanada.com 

Website: www.jarviscanada.com 


www.oimp.ca

MEDIAnetworking 

The BEST 

DRESSED 

MEaTS in town... 

...with Marinades and 

Decor Seasonings, 

from Malabar 

VF 608 plus / VF 610 plus 

Up to 40 % less residual sausage meat! 

DRY SAUSAGE 

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Marinades, Seasonings, 

Rubs, Dips & Sauces. 

Taste the Difference 

LESS RESIDUAL 

SAUSAGE MEAT 

Technology 

Optimisation on feed 

and vacuum system for 

maximised dry sausage 

meat processing efficiency. 

Quality 

Huge versatility and 

flexibility in application 

of all types of product. 

Efficiency 

Up to 40 % reduction in 

residual sausage meat for 

cold and stiff dry sausage 

meat products. 

BestDressed BlockT QrtrPg.indd 1 

Visit www.malabarsuperspice.com 

or call 1-888-456-6252 (MALA) 

Introducing the NEW line of 

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Scott EcoCook 

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Quality you can 

rely on! 

“Where there’s smoke, there’s Scott!” 

F•r ••r• ••••r••••••, ••••• 

T•ll fr••: 1-888-343-5421 

15 S•u•hg••• Dr•v•, Gu•••h, O•••r••, C•••d• N1G 3M5 

T••• 519•836•6902 ••••••••••••••••••••••••••• 

•••••••••••••••• 

handtmann Canada Ltd. 

654 Colby Drive, Waterloo 

Ontario N2V 1A2 

Phone: 519-725-3666 

Fax: 519-746-0803 

saleinfo@handtmann.ca 

www.handtmann.ca 

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ROwe FaRMS - Ontario Independent Meat Processors

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