THE BEST IS YET TO COME - Ontario Independent Meat Processors

JANUARY/FEBRUARY 2010
Volume 16, Issue 1
THE BEST IS YET TO COME
I
look forward to seeing everyone
at The Meating Place, February 26-
28 in Niagara Falls. Although the
30 th Anniversary festivities and mixing
and mingling will provide some of the
most memorable moments, the
association will continue its efforts in
preparing the industry for the future.
The Industry Advisory Council will hold
its 3 rd annual meeting on the Friday
afternoon. The meeting will include
presentations on the Business Case
for Training and the results of the
OnTrace traceability pilot project. The
inaugural Associate Member Annual
Meeting on Saturday afternoon will
provide an opportunity for Associate
Members to share ideas that will help
us add value to our services for all
OIMP members. While at the
Conference, you can pick up your
company’s copy of the Associate
Member Business Card Directory, be
among the first to see the new OIMP
website and register your user name
and password for the Members Only
section.
Congratulations to OIMP Member,
Springer’s Meats! On February 3, Gary
Goodyear, Minister of State for the
Federal Economic Development
Agency for Southern Ontario (Fed/
Dev), announced funding for
Springer’s Meats in the form of a
$362,500 repayable contribution to
build a new shipping and distribution
area.
Springer’s Meats is one of the first
applicants of the Southern Ontario
Development Program (SODP)
program, which includes $20 million
committed over 5 years for food and
beverage processors. David Sweet, MP
for Ancaster-Dundas-Flamborough-
Westdale, Richard Dykstra, MP for St.
Catharines, and Hamilton Mayor Fred
Eisenberger were in attendance.
In Picture L-R: George Myltschenko, Controller of
Springer’s Meats; Magdalena Mueller, Director
of Springer’s Meats; Walter Mueller Sr.,
President of Springer’s Meats; Fred Eisenberger,
Mayor of Hamilton; Walter Mueller Jr., Director
of Springer’s Meats; MP David Sweet; the
Honourable Gary Goodyear; and MP Rick
Dykstra
As noted in the last edition of OIMP
UPDATE, the Food Safety and
Traceability Initiative (FSTI) funding
program is being reactivated.
Applications will be accepted starting
March 1, 2010. Additional details and
the new application and guide book
are available on the OMAFRA website
http://www.omafra.gov.on.ca/english/
food/foodsafety/grants/fsti.htm. Be
ready to get your applications in as
they are assessed on a first-come, first
-served basis, and the money could
run out quickly.
Laurie Nicol and I had the pleasure of
meeting the new Minister of
Agriculture, Food and Rural Affairs,
Carol Mitchell, at a welcoming
reception in Guelph. We have
requested a formal meeting with the
Minister to discuss the challenges and
opportunities facing the Ontario’s
meat and poultry processing sector
and look forward to working with her
on these issues to further strengthen
our industry.
Please join us in welcoming our
newest Affiliate Member, Turkey
Farmers of Ontario. We’re delighted to
formalize our partnership with this
important commodity organization as
we continue to work together toward
our common goals.
On behalf of Board of Directors and
staff, I wish you a happy 30 th
Anniversary and look forward to
celebrating this milestone together in
Niagara Falls. We’ve come a long way,
but the best is yet to come.
Together We're
Stronger ….…..Tony
ONTARIO INDEPENDENT MEAT PROCESSORS
7660 Mill Road, RR 4 GUELPH, ONTARIO N1H 6J1
T: 519.763.4558 info@oimp.ca
F: 519.763.4164 www.oimp.ca

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B L O C K t a l k
Meet
the people
EXECUTIVE:
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.
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 VanGroningen
VG Meats
YOU
matter to
ADMINISTRATION:
Laurie Nicol
Executive Director
Dave Tiller
Technical Director
David St. Louis
Assistant Director
Janet Wellwood
Communication
Coordinator
Nikki Stager
Project Coordinator
Working Together Moving the Industry Forward
FOR MORE INFORMATION
ON OUR ADVERTISERS
AgEnergy Cooperative
www.agenergy.coop
Donnell Insurance
www.donnellins.com
Duropac
www.duropac.com
Flewwelling Insurance Brokers
www.flewwelling.com
Handtmann Canada
www.handtmann.de
Homegrown Ontario
www.homegrownontario.ca
Malabar Super Spice
www.malabarsuperspice.com
Ontario Sawdust Supplies
www.ontariosawdust.com
Pemberton & Associates
www.pemcom.com
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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.
The OIMP Office
will be Closed
Monday February 15th
For family day
and
Friday April 2nd
For Good Friday
Sanimax
www.sanimax.ca
SCOTT Process Equipment &
Control
www.scottpec.com
Sipromac
www.sipromac.com
The Meat Depot
www.halendasmeats.com
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VC999
www.vc999.com
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KEEPING ONTARIO’S MEAT AND POULTRY INDUSTRY
INFORMED
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. To guarantee space in
the next issue, ads must be received by April 1, 2010.
Contact Janet for more information
Email: news@oimp.ca Fax: 519.763.4164 Tel: 519.763.4558.
BLOCKTALK ADVERTISING SCHEDULE
PUBLICATION
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

V o l u m e 1 6 , I s s u e 1
Page 3
OIMP Long Time Members… …
Moving the Industry Forward for Over 25 Years
Member
TOGETHER WE’RE STRONGER
Member Since
Millgrove Packers .............................................. Waterdown 1980
Ontario Pork .............................................................. Guelph 1980
Gord’s Abattoir ................................................. Leamington 1982
Rudolph’s Fine Meats ............................................ Sudbury 1982
OIMP made a commitment to diligently recruit Ontario’s meat
processing industry and create a strong membership base. As you
can see - with the help of OIMP Members - we have been very
successful.
Today we are able to boast that we have over 200 Business Members!! In all of
OIMP’s history, we have never had such a strong voice for Ontario’s meat and
poultry industry.
A special Thank You to all Members for their recruitment efforts
Contact the office and ask how you can help increase our voice in the industry. If
you require membership literature, please let us know.
OIMP Member Help Hotline:
1.800.263.3797 Email: info@oimp.ca Website: www.oimp.ca
WE SUPPORT
These Industry Related Groups
Alliance of Ontario Food
Processors (AOFP)
American Association of Meat
Processors (AAMP)
Canadian Federation of
Independent Grocers (CFIG)
Canadian Partnership for
Consumer Food Safety Education
(FightBAC!)
Ontario Culinary Tourism Alliance
(OCTA)
Ontario Farm Animal Council
(OFAC)
Remember to
“Spring Forward”
and put your
clocks ahead one
hour, Sunday March 14th.
ADVANTAGE HACCP CERTIFIED FACILITIES
OIMP MEMBERS
ACD Wholesale Meats
D & D Poultry
Norwich Packers
Schinkel's Legacy
West Grey Premium Beef
Champagne Poultry
Domingos Meat Packers
Pearl Trading Company
T&R Sargent Farms
World Meats
OIMP
LIFETIME MEMBERS
Ron Deeth (1995)
Dr. Ron Usborne (1996)
Nancy Ackert (1997)
Jim Vidoczy (2000)
Leo Rocheleau (2001)
Gerry Houtzager (2003)
Pat Johnson (2005)
February 26-28, 2010

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B L O C K t a l k
WELCOME TO THE ASSOCIATION
BUSINESS MEMBERS
COUNTRY BUTCHER is a provincially licensed free standing
meat processor. They specialize in fully cooked and RTE
pork products including bacon and sausage.
Country Butcher - Owner: Walter Chudzich
15 Fisherman Drive, Unit 15, Brampton, ON L7A 1B7
Tel & Fax: 905.970.9907
JOHNSON MEATS is a provincially licensed abattoir. They
specialize in custom slaughter of beef, pork, and veal.
Johnson Meats - Owner: Dean Johnson
49801 Glen Colin Line, RR 4, Aylmer, ON N2H 2R3
Tel: 519.773.9208 Fax: 519.773.9508
LONGO’S is a provincially licensed free standing meat
processor. This family owned and operated grocery store
chain produce chicken products and sausages.
Longo’s - Manager, Food Safety: Robin Maile
3767 Nashua Drive, Mississauga, ON L4V 1R3
Tel: 905.673.3099 Toll: 1.800.956.6467
Fax: 905.673.1065 Web: www.longos.com
METHERAL MEATS is a provincially licensed abattoir
specializing in lamb raised on their farm. They also do
custom beef and lamb for local farmers.
Metheral Meats - Owners: Neil, Rick, and Duane Metheral
9093 Sideroad 6/7 Nottawasaga Sideroad, RR 1,
Glen Huron, ON L0M 1L0
Tel & Fax: 705.466.3135
SHING LUNG TRADING is a provincially licensed free
standing meat processor. They wholesale a variety of beef,
capon, chicken, duck, goat, lamb, pork, turkey, and veal
products.
Shing Lung Trading - Owner: Edward Tin
1889 Albion Road, Unit 6, Etobicoke, ON M9W 5S9
Tel: 416.798.9971 Toll: 1.877.798.9971
Fax: 416.798.9930
STAYNER MEAT PACKERS is a provincially licensed abattoir.
They provide local slaughter, sales, and custom orders of
BBQ hog, beef, lamb and pork products.
Stayner Meat Packers - Owner: Linda Pease
352 Warrington Road, Box 527, Stayner, ON L0M 1S0
Tel: 705.428.3006 Fax: 705.428.6653
ASSOCIATE MEMBERS
AGRI-TRAC
is a patented process for retexturing existing
concrete floors to give positive traction, making floors safer
for employees and livestock.
AGRI-TRAC Inc. - Contact: Richard White
RR 5 Woodstock, ON N1S 7V9
Tel: 519.533.1592 Toll: 1.877.533.1592
Email: rick@agritraction.com Web: www.agritraction.com
CHEP CANADA is the global leader in pallet and container
pooling services. Issuing, collecting, conditioning, and
reissuing 300 million pallets and containers globally.
CHEP Canada - Sales: Dennis Monestier
7400 East Danbro Crescent, Mississauga, ON L5N 8C6
Tel: 905.789.5064 Fax: 905.789.4279
Email: dennis.monestier@chep.com Web: www.chep.com
FCC FINANCIAL SERVICES is a specialty lender. They work
with processors, wholesalers, input providers, equipment
manufacturers, and dealers: businesses that enhance
Canadian agri-business and agri-food.
FCC Financial Services - District Director: John Geurtjens
100 - 120 Research Lane, Guelph, ON N1G 0R5
Tel: 519.826.2039 Fax: 519.826.2170
Email: john.geurtjens@fcc-fac.ca
Web: www.fccfinancialservices.ca
MEYER SERVICE & SUPPLY LTD. provides sales and service
of analytical instruments for moisture, fat, protein, water
activity, and MAP testers. Refurbished and new instruments.
Meyer Service & Supply Ltd. - President: John Meyer
5705 Warner Drive, RR 1, LONG SAULT, ON K0C 1P0
Tel: 613.938.2185 Toll: 1.877.312.2254
Fax: 613.933.8726 Email: john.meyer@bellnet.ca
Web: www.meyer.on.ca
ORKIN/PCO SERVICES CORPORATION
C
provides pest control,
washroom care sanitation services and programs.
ORKIN/PCO Services - Account Manager: Susan Costello
5840 Falbourne Street, Mississauga, ON L5R 4B5
Tel: 905.502.9700 Toll: 1.800.665.5947
Fax: 905.502.9510 Email: scostello@pcocanada.com
Web: www.orkincanada.com

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OIMP ENHANCING OUR COMMUNICATIONS
With a new decade, come new and improved communications tools designed to
help you get the most current, up-to-date industry information.
With this in mind, we will be launching our NEW OIMP website at our 30 th
Anniversary Conference and Celebration, in Niagara Falls. We have made it
easier to navigate than our current website and given it a fresh look. Members
have an improved “member’s only” section with a Member Forum. This new tool
is an exciting way of exchanging constructive thoughts and ideas, and to
communicate with others in the industry. Be among the first to register your
email address and password to access the members only section.
The website - www.oimp.ca - will be officially up and running by March 1 st , 2010.
INDUSTRY ADVISORY COUNCIL
The 3 rd annual OIMP Meat Industry Advisory Council meeting will be held on
Friday February 26 th , 2010. Ontario’s meat and poultry processors are a vital
part of Ontario’s food and beverage manufacturing industry and play a key role
in the overall agri-food economy.
Leaders in our sector including our affiliate member organizations will gather to
review emerging issues that will affect our industry in the future. The results of
the needs and barriers to training study and the traceability pilot project will be
on the agenda for the council to determine next steps to move the industry
forward. The group will also be tasked with looking at industry priorities in the
areas of marketing and industry development.
CALENDAR OF EVENTS
Feb 24-25
25 Ontario Cattlemen's
Association Annual General Meeting -
Doubletree International Plaza Hotel - Toronto, ON
Feb 26-28
28 OIMP 30th Annual
Conference - Sheraton Fallsview Hotel &
Conference Centre - Niagara Falls, ON
Mar 5
Ontario Veal Association
Annual General Meeting - Festival Inn -
Stratford, ON
Mar 18-20
Ohio Association of Meat
Processors Annual Convention - Marriott
Columbus Airport - Columbus, OH
Mar 30 Ontario Pork AGM - London
convention Centre - London, ON
Apr 8
Ontario Farm Animal Council
and AGCare 2010 AGM - Guelph, ON
Jul 15-17
17 71st American
Convention of Meat Processors - Hyatt
Regency Crown Center - Kansas City, MO
Aug 10-11
11 2010 International Goat
Symposium - Stratford, ON
This gathering of industry leaders is a tool used by the OIMP to provide input
into the development of our 2011-2013 Strategic Plan
OIMP ASSESSMENT SERVICES
A FREE service offered to free standing meat plants, this in-plant assessment will provide a complete review of your
operation in meeting the requirements of Ontario Meat regulation 31/05.
Options for addressing the regulation will be provided including cost estimates for any upgrades, and a foot print of your
facility showing product and people flow.
For more information or to receive an application form, contact Nikki Stager, OIMP Project Coordinator, Tel: 519.763.4558
Ext 223, Email: mpas@oimp.ca.
Application forms are also available at www.oimp.ca
under Assistance Programs.
www.canfightbac.org

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B L O C K t a l k
OIMP INTERACTIVE WORKSHOP SERIES
2010 WORKSHOP TOPICS
January 21st - Costing Meat Products
February 27th - Validating Processes
and Environments
Additives and Processes to Improve
Yields and Food Safety
Label Printers, Scanners and
Traceability
Listeria and Pathogen Control
Understanding GMPs
Sanitation Best Practices
Preparing for an Audit
Marketing Opportunities for Ontario
Meat Products
Packaging, Portioning and Your Image
OIMP is pleased to offer another interactive workshop, for meat
processors - Additives and Processes to Improve Yields and Food
Safety – coming to Guelph in March. There are many ways to
enhance product quality characteristics using the most current
ingredient technologies and manufacturing procedures. Keeping up to
date on new developments is important in order to ensure you can achieve desired
food safety outcomes and maximize your yields. This workshop will lead
participants through the most up to date ingredients available relating to yield
management and bacteria control. Using bacteria inhibitors will limit your exposure
to a recall and yield improvements go straight to your bottom line. Come and hear
about what is available to you now and what technologies are emerging that will be
of interest in the future.
You will come away with: Updated information about additives used to control
bacteria on ready to eat products; Methods using non meat ingredients to improve
yields; An understanding of cooking and cooler shrink and how yields are affected;
Knowledge about what the regulations are pertaining to yields and bacteria
inhibitors; and Understand how to verify that controlled additives do not exceed
the allowed maximum according to the Food and Drug Regulation.
For more information, contact the office at 1.800.263.3797 or info@oimp.ca

V o l u m e 1 6 , I s s u e 1
Page 7
FUNDING AVAILABLE
Food Safety and Traceability Initiative (FSTI) – Applications for this funding program will be accepted after
9:00am on March 1, 2010. It is strongly recommended that those wanting to gain access to funding apply
early, as applications will be assessed on a first-come, first-serve basis until available funds are exhausted.
The Application Guidebook and Application form are available now at www.omafra.gov.on.ca/english/food/
foodsafety/grants/fsti.htm. This program will provide 50% reimbursement of eligible expenses up to a
maximum of $25,000 to implement a new food safety or traceability program (Option 1) or improve an
existing recognized food safety program (Option 2). Under Option 3, the program provides 50% reimbursement to a
maximum of $5,000 for equipment to improve food safety. Other eligible expenses under Option 3 include training or an
initial audit or verification of a recognized food safety program.
AgriProcessing Initiative
AgriProcessing Initiative (API) - Part of the federal Agricultural
Flexibility Fund - is a five year, $50 million initiative designed to
enhance the competitiveness of the agri-processing sector in
Canada. This discretionary program is delivered nationally by Agriculture and Agri-Food Canada and ends on March 31,
2014. Businesses could receive a repayable contribution of 50% of eligible project costs to a maximum of $2 million per
project. API will provide contributions for the purchasing and installing of equipment in Canadian facilities to enable the
adoption of new manufacturing technologies and processes. The initiative may also contribute towards costs related to the
contracting of external expertise for services related to equipment installation, and consultation, design, and advice
regarding new (novel to facility) manufacturing technologies, processes, and products.
Applications can be found at – www.oimp.ca - under What’s New – Assistance Programs.
Ontario Market Investment Fund: OMIF supports innovative market research, communications and/or
marketing projects that encourage Ontarians to buy locally-produced 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.
For more information call Toll Free: 1.888.588.4111, Email: omif.omafra@ontario.ca, or visit the
website: www.ontario.ca/omif
The Canadian Agricultural Adaptation Program (CAAP): is a five-year, $163-million program that aims to help the agriculture,
agri-food, and agri-based products sector adapt and remain competitive. The successor to the Advancing Canadian
Agriculture and Agri-Food (ACAAF) program, CAAP will continue to support industry-led 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.
The next cut-off date for applications is March 8, 2010, with a tentative Board meeting for approval on April 22, 2010. For
more information and application forms, visit www.adaptcouncil.org/e/current-programs/caap.php
FedDev Ontario: The Southern Ontario Development Program (SODP) was established as a core program of FedDev Ontario.
It builds upon the assets and strengths of communities to create an environment where businesses can thrive, and
maximize Southern Ontario’s potential to succeed in the knowledge-based economy. The SODP intake for the food and
beverage processing sector is now closed. Approved projects will be announced in the coming weeks.
Nearly $63 million is also available through a general intake process. FedDev Ontario has received a high volume of
applications during the SODP general intake for 2009/10. We anticipate this program will reopen. For more information call
FedDev Toll Free: 1.866.593.5505. Program details can be found at www.southernontario.gc.ca.

Page 8
B L O C K t a l k
$15,000 FINE: LIVESTOCK & LIVESTOCK PRODUCTS ACT
A resident and two companies of Burford (Ontario) have been convicted and fined for dealing
cattle without a licence. The charges arose from an investigation by the Ministry of Natural
Resources (MNR).
On October 9, 2009, Richard Walter (Butch) Clare and the two companies -1553603 Ontario Inc.
and 1648291 Ontario Inc., operating as Butch Clare Livestock - were convicted after trial on 11
counts each, in the Ontario Court of Justice in Brantford. The Court found that between July 16, 2007 and September 29,
2007, the defendants engaged in business as livestock dealers without a licence, contrary to the Livestock and Livestock
Products Act. They purchased 2,156 head of cattle from various licensed livestock dealers in the amount of approximately
$1.35 million.
On January 11, 2010, Justice of the Peace Dan M. MacDonald sentenced Clare and the two companies to fines of $5,000
each plus the victim fine surcharge, for one count each. The three defendants each received a suspended sentence on the
remaining counts.
Anyone with information regarding potential violations of provincial food and inspection legislation is asked to contact the
OMAFRA Regulatory Compliance Unit at 519.826.4537. You can also call Crime Stoppers anonymously at 1.800.222.TIPS
(8477).
$15,000 FINE: UNDER THE MEAT INSPECTION ACT
On November 10, 2009, a conviction was registered against JBK Meat Products Inc. (carrying on business as M. Gross 2000
of Toronto) in the Ontario Court of Justice in St. Thomas for one count of violating the Meat Inspection Act. The company was
fined a total of $15,000.
The Meat Inspection Act pertains to the import and export of and interprovincial trade in meat products, as well as the
registration of establishments and the inspection of animals and meat products in registered establishments. It also sets the
standards for those establishments.
In August 2007, the company sent 19,911 kilograms of beef to Montreal, Quebec from Malahide Township, near Aylmer,
Ontario, thereby violating section 8(a) of the Meat Inspection Act. The section states that no person shall send or convey a
meat product from one province to another unless it was prepared or stored in a registered establishment that was operated
in accordance with this Act and the regulations. JBK Meat Products Inc. is not a federally-registered meat establishment.
UNION CONTRACT AIDS FOREIGN WORKERS
Workers at Maple Leaf Foods' pork plant in Brandon, Manitoba have secured a new union contract that helps foreign
workers gain citizenship, according to a report by CBC News. The five-year deal affects 2,300 workers and includes job
reclassifications that will result in pay increases and a better pension plan.
The contract also reportedly provides new rights and protections for temporary foreign workers. According to CBC, 75
percent of Maple Leaf Foods' workforce is immigrants. According to the report, Manitoba law allows foreign workers to apply
for landed immigrant status after six months and then for Canadian citizenship.

V o l u m e 1 6 , I s s u e 1
Page 9
Ashley Rouillard
Country Corner Market
Aaron Costescu
Halendas, Fine Foods
Milton Gretzinger
Tyler Gretzinger
Julius Meat Packers
Richard Lenover
Lenover’s Quality Meats
NAMES IN THE NEWS
FOOD HANDLER TRAINING GRADS
Rocco Giordano
Loconte Foods Ltd.
Robert Lima
O. Noso Talho
Anthony Petrucci
Palma Pasta Corp.
Ewa Migala
TM Superior Sausage
Ernie Mailloux
Weston Abattoir
Premier Dalton McGuinty made changes to his cabinet,
including promoting Huron-Bruce MPP Carol Mitchell as the
new Minister of Agriculture Food and Rural Affairs. Mitchell
replaces Leona Dombrowsky, who was named Minister of
Education.
Steve Matusiak, Industry Liaison Officer of the CFIA Area
Emergency Response Team, has retired. Colleagues,
industry friends, and family gathered on January 22, 2010
for an evening to pay tribute to his 35 year career at CFIA.
OLD QUARRY COMMONS EXECUTIVE CENTRE
Old Quarry Commons Executive Centre is contacting Agri-food based companies
and organizations to determine if there is interest in an Agri-Food Network
Executive Centre. The ‘Centre’ would serve the agri-food and agriculture
communities with office space and shared common office services to reduce
overhead and administration costs. This includes access to boardrooms and
meeting room spaces, copying equipment, reception and business
administration services. The Agri-food Network Executive Centre would offer a
range of service packages to assist organizations and companies of virtually any
size.
If you’d like more information, please visit us
at www.oldquarryexecutivecentre.com.
NOTICE OF
OIMP
ANNUAL GENERAL
MEETING
OIMP AGM
Sunday February 28, 2010
10:30am - 11:30am
Sheraton Fallsview
Hotel and Conference Centre,
Niagara Falls, Ontario.
2010 Membership Dues must be
paid in full to vote at the AGM
Please note that those not
attending the meeting are asked
to submit their proxy forms before
February 25.
ARE YOU REGISTERED
There is still time to send in
your registration form and join
us in celebrating our
30th Annual Conference
The Meating Place
February 26-28, 2010
Niagara Falls.
More information inside this
month’s newsletter.
Download a registration form
from the website
www.oimp.ca
Or contact the office at
1.800.263.3797 or
info@oimp.ca.

Page 10
B L O C K t a l k
USDA TO OPEN UP MEAT TRADE STATE-TO-STATE
A new voluntary program to allow small, state-inspected processing facilities to ship meat and poultry products across state
lines is closer to becoming a reality. The comment period on the proposed regulations, authorized by the 2008 Farm Bill,
closed on December 16, 2009.
State-inspected establishments with 25 or fewer employees will be eligible for the program, which will have oversight from
federal inspectors. The directive is one component of USDA's "Know Your Farmer, Know Your Food" initiative to help develop
local and regional food systems and spur economic opportunity.
Prohibited shipping was viewed as particularly onerous since other state-inspected food, including milk, dairy products,
fruits, vegetables, fish and shellfish are marketed freely across the country. Even other meats and game birds, such as bison,
venison, rabbit, pheasant and quail, can be shipped without restriction.
The new provision to allow interstate shipping is expected to broaden opportunity in states that have state inspection programs
for meat and poultry; however, according to the USDA a total of 23 states do not have meat inspection programs.
The proposal would establish a new cooperative state program — as directed under section 11015 of the 2008 Farm Bill —
to permit the sale and shipment of meat across state lines.
The program will help small establishments grow their businesses and open up new opportunities for cattle producers to do
business at the local level.
Currently, meat processors operating under cooperative state inspection programs are prohibited from selling their products
out of state.

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Page 11
LICENSED PLANTS - Dave Tiller, OIMP Technical Director
The phase in period for licensing free standing meat plants by OMAFRA is over and the result is approximately 400 licensed
establishments.
Free Standing Meat Plants started to become licensed in 2005 and this process continued until October 2009. If you are
one of these licensed plants you have no doubt made an investment in your business to stay abreast of the changes
required under the meat regulation O. Reg. 31/05. OMAFRA has also licensed 160 abattoirs throughout the province. These
businesses have been licensed for many years and the presence of a regulatory standard is not new to an abattoir operating
in Ontario. All licensed plants in Ontario have made a considerable investment to address food safety standards.
Regulations are here to stay because, as an industry, we need them. Without a uniform food safety standard and regulatory
oversight our industry will be exposed to serious risks and catastrophic events. Serious risks lie in the area of pathogen and
allergen control and the possibility of a recall. A catastrophic event would be an outbreak that is recognized because of
multiple illnesses found to originate from an identified source. Either of these scenarios could be an industry changing
event. Pathogens or allergens do not differentiate between large mass production operations and small provincially licensed
establishments. Large or small an event could happen to anyone.
Consumers are aware of food safety issues and are demanding safe food products. The Food Safety and Quality Act defines
a food safety standard that places all licensed plants on a plane that compels them to meet a uniform standard. While this
satisfies consumer demands it also protects our industry by providing a form of due diligence in terms of food protection.
Plants conducting licensable activities and are not licensed should be reported because they are unfairly competing in the
marketplace by not having to meet industry standards. They are also putting your own investments at risk because they do
not have to meet the same food safety standards.
To report unlicensed plants you can call 519.826.4537 or
the Meat Inspection Hot Line after hours at 1-888-466-
2372 extension 6-4230 or notify your inspector or Area
Manager. As our industry continues to evolve we need to be
intolerant of those that want to participate under a different
set of rules.
BE FOOD SAFE CANADA
Help spread the word about Food Handling
Safety
Food handling safety risks at home are more
common than most people think. The four easy
lessons of Clean, Separate, Cook and Chill can help
prevent harmful bacteria from making your family sick.
Download the Be Food Safe brochure for all the lessons
and for a chart of safe cooking temperatures. You are
encouraged to distribute copies of these brochures – print
them out and bring to your office, school, and other
venues; email them to your friends and family.
For more information www.befoodsafe.ca

Page 12
B L O C K t a l k
ASSOCIATE MEMBER ANNUAL MEETING
On Saturday February 27, the first-ever OIMP Associate Member Annual Meeting will provide an opportunity for Associate
Members to meet and share ideas that will help us add value to our services for all OIMP members.
There is no cost for Associate Members to attend, but please RSVP to Janet Wellwood at 519.763.4558 Ext. 221 or
news@oimp.ca.
We look forward to spending time with our supplier members throughout the Conference weekend, beginning with the Meet
the Member Reception on the Friday night!
MUSHROOMS CANADA PROMOTING ONTARIO FINEST
Mushrooms Canada has a developed a downloadable calendar, which they feature
on their website - www.mushrooms.ca
In the month of March they are promoting one of our own Ontario Finest Meat
Calendar recipes, Flatbread Pizza for Two.
This recipe was developed using Bona Food’s Platinum Award
winning Paisanella Salami

V o l u m e 1 6 , I s s u e 1
Page 13

ONTARIO INDEPENDENT MEAT PROCESSORS
30TH ANNUAL CONFERENCE
The Meating Place - February 26 - 28, 2010
Sheraton Fallsview Hotel & Conference Centre, Niagara Falls
Events like this would not be possible without the continuous generosity of our supporters. Show your support of
the association by becoming a sponsor of The Meating Place. Sponsorship provides an opportunity to give
back to the OIMP community while increasing your organization’s visibility among our members and the
industry. For more information, contact David St. Louis at 519.763.4558 Ext 225 or d.stlouis@oimp.ca.
Thank you to our generous sponsors for their support:
PEOPLE’S CHOICE COMPETITION
What sets your Jerky or Pepperoni Snack Stick apart from the others It’s not too late to enter the
People’s Choice Competition. To the winners go, not only bragging rights, but also the benefits of
increased exposure for your business and its products. The Competition takes place during the
Saturday Evening Reception, and the winners will be announced at the 30 th Anniversary Awards
Banquet. Enter your products by February 19 using the Conference Registration Form.
DONATE TO OUR SILENT AUCTION!
Promotional Gift Sponsorship is a fun, imaginative way to show your support for the
association and generate a lot of excitement. The Silent Auction takes place during
the Saturday Evening Banquet & Awards Gala, February 27, 2010. Be creative and
think outside the ‘industry box’. Tickets to Sporting Events or Concerts; Gift Certificates
for a night out or weekend away; Gift Baskets; Electronics; Garden Accessories; or Home Decor items are
always appreciated and offer something for everyone.
Join this elite list of companies who have already contributed: 3M Canada; Alliance of Ontario Food
Processors; Bona Foods; Florence Meat Supplies; Food Supplies Co.; Max Meat, Minotaur Software; Nitta
Casings (Canada); Ontario Pork; Rothsay; and Springer's Meats
ACCOMMODATIONS
The Sheraton Fallsview is the official hotel of the OIMP 30th Annual Conference. Reserve your room online at
http://www.starwoodmeeting.com/StarGroupsWeb/resid=0911163047&key=718E4 or call the hotel directly at
1.877.353.2557 and mention the OIMP Group Code - OIB26A. We strongly encourage you to book today to
avoid disappointment!

ONTARIO INDEPENDENT MEAT PROCESSORS
30TH ANNUAL CONFERENCE
The Meating Place - 2010 CONFERENCE PROGRAM
AGENDA
FRIDAY, FEBRUARY 26 – SALON A
7:00pm Meet the Members Reception
SATURDAY, FEBRUARY 27 – OAKES NORTHEAST
8:30 Breakfast – Oakes Foyer
9:00 Developing a Food Safety Culture
Ron Usborne & Pat Johnson
10.00 Applying for Grants & Funding
Agriculture Adaptation Council
10:30 Coffee Break*
11:00 Energy Management: How to Lower Costs
Agviro
11:30 The Meat of the Matter: Telling Your Story
AgCare/OFAC
12:00 Lunch* - Oakes Foyer
1:30 Associate Member Annual Meeting
Oakes Northwest
1:30 Hands-on Demo: Validating Your Control
Programs - 3M Canada/Wiberg Corporation
4:30 Tabletop Exhibits* - Oakes Foyer
5:00 Free Time
OAKES GRAND BALLROOM
6:00 Reception & Silent Auction
People’s Choice Competition: Jerky,
Pepperoni Snack Stick
7:00 Banquet – Minister Carol Mitchell invited
8:00 OIMP 30 th Anniversary Presentation & Awards
People’s Choice, MIA, Lifetime, Longtime
Members, FHT Graduates
9:00 Entertainment – Dance to the live music of
“Groove Tank”. A dynamic four-piece top 40
cover band.
SUNDAY, FEBRUARY 28 - OAKES NORTHEAST
9:00 Breakfast – Oakes Foyer
9:30 Motivational Speaker: Joan Grobb Augustino
– “Who Killed Joy at Work”
10:30 OIMP Annual General Meeting
11:30 Conference Adjourns
* Tabletop Interaction Times
TABLETOP DISPLAYS: OIMP Associate Members,
Affiliate Members, and Business Members, along with
government agencies, are promoting their goods
and services at tabletop displays in the Oakes Foyer
on Saturday, February 27. This is an excellent
opportunity to network with potential customers and
clients, re-connect with current business contacts,
and support the independent meat processing
community.
Tabletop Exhibitors:
3M Canada
AGRI-TRAC Inc.
AKR Consulting
Auralite Panel Products
Bizerba Canada Inc.
CP Industries Ltd.
CSB System International
FCC Financial Services
Flex-O-Mark
Food Supplies Co. Ltd.
Handtmann Canada
Hermann Laue Spice Co.
Malabar Super Spice Co.
Mallot Creek Group
WIN A WIDESCREEN TV!
Networking has many benefits...
Conference Passports will be
issued to all Conference
delegates. Passports stamped by
all Tabletop exhibitors can be
entered in a draw for a 32” Samsung HD Widescreen
LCD TV. The draw takes place at the 30 th Anniversary
Awards Banquet on Saturday evening (participants
must be present to win).
Maxxam Analytics
Meyer Service & Supply Ltd.
Minotaur Software Ltd.
OnTrace Agri-food
Traceability
ORKIN-PCO Services
Packaging Machinery
Concepts Limited
Pemberton and Associates
University of Guelph - Food
Science Department
VC999/Extraplast
Wiberg Corporation

Page 16
B L O C K t a l k

V o l u m e 1 6 , I s s u e 1
Page 17
USDA PROPOSES NUTRITION LABELLING CHANGES
USDA's Food Safety and Inspection Service (FSIS) posted in the Federal Register proposed rules mandating nutrition labeling of the major
cuts of single-ingredient, raw meat,and poultry products, and ground or chopped meat and poultry products.
In a supplement to a rule first proposed in January, 2001, FSIS proposed a number of labeling changes. The agency explained it proposes
to make current voluntary nutrition labeling guidelines for the major cuts of single-ingredient raw products mandatory because its two
most recent surveys indicated a lack of significant participation in the voluntary program.
For ground and chopped meat and poultry products, the proposed rule would apply to single-ingredient, raw hamburger, ground beef,
ground beef patties, ground chicken, ground turkey, ground chicken patties, ground pork and ground lamb.
Under the proposed rule, nutrition information could appear at point of purchase for major cuts, but would need to be contained on the
label for ground and chopped products.
EXEMPTIONS
Proposed exemptions for both major cuts and ground or chopped products include:
• products intended for further processing
• products not for sale to consumers
• products wrapped in less than ½ - ounce packages
• products that are custom slaughtered or prepared
• products intended for export
Exemptions for ground and chopped products would include processors that qualify for the small business exemption and products in
packages with less than 12 square inches of label surface if no nutrition claims are made and contact information is provided.

Page 18
B L O C K t a l k
CONSUMERS CHALLENGED TO ASK “WHAT’S IN DINNER”
McCain Foods (Canada) unveiled a plan that will see the company change its frozen food products to be made from simple
ingredients like people would use if they made them from scratch. With the McCain It's all good(TM) commitment, McCain
products will be great tasting, made with simple ingredients and be nutritionally sound.
Recent research, conducted by TNS Canadian Facts*, shows that over 80 % of Canadians try to avoid foods that have
excessive ingredients that look more like chemical names than real food. In fact, close to 90 % of Canadians would be more
likely to purchase frozen convenience foods if they were made with "real ingredients".
The first McCain products to be launched under the McCain It's all good(TM) banner are McCain frozen pizza, pizza pockets,
and potato products. The recipes for more than 70 products have been changed. Highlights include:
⇒ Shorter and more recognizable ingredients
⇒ Same great taste using simple ingredients
⇒ Pizza with reduced sodium and pepperoni made with simple ingredients
⇒ Baked Pizza Pockets(R) featuring real cheese and flax seed in the crusts
⇒ Superfries(R) containing sea salt instead of regular salt
Information on the McCain It's all good(TM) commitment, including product and ingredient specific details, is available at
www.mccain.ca.

V o l u m e 1 6 , I s s u e 1
Page 19
RETAIL OPPORTUNITIES FOR CANADIAN BEEF
The Beef Information Centre (BIC) works through a number of different channels to get
Canadian beef brand messaging out to grocery retailers and their customers. BIC
partnered with several different groups to enhance the reach of the Canadian beef
brand mark, by networking with key influencers, offering Canadian beef samples to
urban consumers and through flyer advertising to rural customers.
Influencing the influencers at retail: BIC participated at the Canadian Council of Grocery Distributors (CCGD) annual
conference. With 1,500 delegates from every facet of the retail industry, CCGD members make up over 80 per cent of those
involved in the food distribution industry in Canada. This conference presented an excellent opportunity to reinforce the
Canadian beef brand mark and to influence this important group of decision makers.
In-store demos offer Canadian beef-focused conversations: BIC recently partnered with Sobeys Ontario to hold 82 in-store
demos focusing on source grinds. During these events about 25,000 shoppers sampled Canadian beef.
Reaching out to rural Canada: BIC worked with retail grocery buying group Triple 4 Advertising to leverage flyer activity that
utilizes the Canadian beef brand mark and Canadian beef messaging to rural communities. BIC influenced the flyer copy,
which included proper cooking methods, meal solutions, and quality photographs featuring Canadian beef. The flyers were
distributed between western Ontario through to Alberta, in 30 traditional grocery outlets and in over 250 smaller
convenience operations.

Page 20
B L O C K t a l k
DID YOU KNOW
Looking for a way to get your company name and
products out to the consumer Follow the lead of
Conestoga Meat Packers. You can now catch Conestoga
Meat Packers on You Tube. Celebrate with Conestoga
Farm Fresh pork http://www.youtube.com/watchv=4wgP4lRX94w.
COMMENTS &
QUESTIONS WELCOME
EMAIL US:
news@oimp.ca
SUBJECT:
Did You Know
The North American Meat Processors Association has
launched a new, revised edition of its Meat Buyer’s
Guide, which may be preordered now for delivery in
March. Notebook charts and posters have been updated
in what N.A.M.P. calls “the most comprehensive meat
and poultry identification manual available.” The scope
of the latest edition includes Canada and Mexico. The
new edition includes Canadian grading standards, terminology and cut
descriptions, as well as updated language to reflect current U.S. Department
of Agriculture., Canadian Food Inspection Agency and industry standards.
Orders can be placed through the N.A.M.P. web site: http://
www.namp.com/
Ten carnivorous trends to watch in 2010. According to Brad Frenette of the
National Post there are ten top meat trends to watch over the coming year.
Heritage breed pork; DIY sausage; Sous vide (boil in a bag); Know your
butcher; Cured/Smoked; Gourmet to Go; Poultry; Clever cuts; Top Sirloin
Cap; and Local Lamb. For more information on these trends visit: http://
network.nationalpost.com/np/blogs/theappetizer/archive/2010/01/07/themeat-lessons-10-carnivorous-trends-to-watch-in-2010.aspx#ixzz0ePK6wWPA
Dutch scientists have grown pork in
a lab using stem cells from pig
muscles, according to The
Associated Press. To date, the
scientists have only been able to
grow meat strips a half-inch long,
but one researcher estimates
creating a small pork chop would
take about 30 days in the lab.
Researcher Mark Post says the
primary challenge is producing pork
with the same protein content as
regular meat. The development
could ev e nt ua ll y o f f er a n
alternative to raising livestock and
help ease hunger around the world.
The researchers have not eaten the
lab-made pork yet.
Making steak a part of the fare for the health-conscious consumer, Chef's Requested Foods, Oklahoma City, Okla, has
launched a 100-calorie steak. Consumers had told the company that making healthy choices at the meat case was
difficult. The 100-calorie steaks is said to make calorie counting easy. Chef's Requested Flat Iron Grill 100 Calorie
Steaks are boneless and 97 percent lean. Each steak is 3.75 ounces and contains 3.5 grams of fat. The product is sold
with three steaks to an 11-1/4 ounce package, retailing from $4.99 to $7.99.
According to a recent national survey, Canadians are passionate about bacon. When asked to choose between bacon
and sex, more than four in 10 (43%) chose bacon! Maple Leaf commissioned this Angus Reid For the Love of Bacon
survey to mark the launch of their newest product innovation, Maple Leaf Reclosable Bacon.
The survey also revealed some noteworthy regional differences. Nearly one in four of
respondents (23%) from Manitoba and Saskatchewan wondered if 'my partner loves bacon more
than me'. Of respondents from British Columbia, 50% said they would give up sex before bacon,
versus 37% of respondents from Quebec.

V o l u m e 1 6 , I s s u e 1
Page 21
UPGRADING YOUR SAFETY PROGRAM - Doug Johnson
I expect that by now anyone reading
these safety articles will have started to
put a Health and Safety Program into
place in their workplace.
Over the last few years I have written
about many aspects of occupational
health and safety. In these articles I have discussed the
responsibilities of various people in the workplace. In
general I have called these folks the workplace
participants. Anyone working in your workplace is
generally referred to as a workplace participant.
One thing I and others in the health and safety field have
been noticing over the last few years is a shift in the types
of charges that have been occurring after an injury has
occurred in a workplace. As a case in point I have copied
information from the Ontario Ministry of Labour (MOL)
Website for your information. This is a quick overview of
one injury that happened in London Ontario.
“A heavy equipment dealer was fined $75,000
on November 16, 2009, for a violation under the
Occupational Health and Safety Act (the Act)
after a worker was critically injured.
On April 8, 2008, at the London, Ontario
dealership, a technician was working on a piece
of heavy equipment that had come in for
maintenance. The machinery had arrived missing
part of the guard over its engine fan. While doing
maintenance, the worker passed a hand over the
opening in the guard. The worker's hand was
pulled into the engine fan and amputated.
A Ministry of Labour investigation found that
although the worker had received safety training,
the dealer had no procedure in place to assess
hazards during maintenance work.
The company pleaded guilty under the Act to
failing, as an employer, to take the reasonable
precaution of implementing a safe work
procedure relating to hazard assessment before
or during maintenance.
The fine was imposed by Justice of the Peace
Sonia Aleong. In addition to the fine, the court
also imposed a 25% victim fine surcharge, as
required by the Provincial Offences Act.*”
This seems to be a new position from the Ontario MOL. It
appears as if the Ontario MOL is starting to take a look at the
quality of a safety program in addition to the content.
There has been a great deal of discussion recently in the
health and safety field about the quality of training and the
quality of the follow up in the workplace by the employer,
managers and supervisors.
I believe it is important to discuss the issue of procedures
relating to hazard assessment. This is often an area where
employers, managers and supervisors fail in their safety
communication message.
Generally employers arrange to have safety training provided
and then fail to follow up with procedures and protocols to
ensure that the training was effective. They also fail to
ensure that there is a comprehensive method that the
workplace participants can use to assess hazards before
they become injuries or losses.
This court case indicates that the MOL will be looking for
clearly defined procedures in the future.
I am working with a company right now who is dealing with
an order to comply that requires the company to have an
emergency plan in place that is comprehensive, effective,
and communicated to all affected workplace participants.
When you are reviewing your health and safety procedures it
is a good idea to look at them carefully to ensure that you
have procedures that
are functioning and
controlled in your
workplace.
If you cannot deal with
this on your own it would
be a good idea to get in
contact with someone
who can assist you and
make sure that your
workplace complies and
is a safe place to work.
Enjoy the rest of winter!
* http://www.labour.gov.on.ca/english/hs/
Doug Johnson is a Health &
Safety Consultant with
SAFETAID
Your 1st stop in safety…
Making safety your 1st priority!
Feel free to contact Doug with
your questions, or suggestions
for future articles, at
Tel: 519.837.0997 or
Email: doug@safetaid.ca

Page 22
B L O C K t a l k

V o l u m e 1 6 , I s s u e 1
Page 23
TECH TIPS: ENSURING GOOD QUALITY HAM PRODUCTS
Some Key Guidelines.
Producing good quality ham has as much to do with process as it does with good
quality material, and excellent formulations.
Here we outline a number of key guidelines to consider.
1. Boning rooms, pickle cellars, stuffing areas and holding areas all must be
refrigerated. High micro counts and low nitrite and erythorbate levels are all
indicative of processing temperatures that are too high, or hams that are in process too long.
2. An over-pumped product will be salty, and an under-pumped product will be flat in flavour and will have a poor
colour due to insufficient nitrite and erythorbate.
3. Injection equipment if not well maintained with clean and sharp needles may give a lower injected level than
desired. It is essential to check-weigh pieces of ham before and after pumping to ensure the proper pick-up.
4. If hams fall apart during slicing, the reasons can include off-condition of fresh meat, low salt levels, temperature
abuse before cooking, tumbling temperatures that are too high or too low, incorrect tumbling cycle, or excessive
free brine in the tumbler.
5. Quality ham production requires good quality meat, the correct curing formula, proper temperatures throughout the
cycle, an adequate final cooking temperature of 70-72°C, correct boning procedures, tight stuffing in the netting
and cold temperatures in storage and distribution.
This article brought to readers by: S. Alexander - www.malabar.com
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.
Your input is essential to
making the best newsletter
possible
Email: info@oimp.ca
Fax: 519.763.4164
Tel: 1.800.263.3797

Page 24
B L O C K t a l k
RECIPE OF THE MONTH - Prosciutto Parmesan Twists
When having guests over for a special occasion or just a casual gathering, a simple
appetizer will excite their palates. Best made with Florence Meats’ award winning
Prosciutto, these easy twists are light, crispy and filled with the bold flavour of
Parmesan cheese.
1 1lb/454 g pkg. frozen puff pastry, thawed 1
1/4 cup prepared pesto 50 mL
1/4 cup fresh grated Parmesan 50 mL
This recipe was featured in the Ontario
Finest Meat 2010 Calendar.
When having guests over for a special
occasion or just a casual gathering, a
simple appetizer will excite their
palates. Best made with Ontario
Prosciutto, these easy twists are light,
crispy and filled with the bold flavour of
Parmesan cheese.
Wine Pairing Suggestion: Ontario’s
Henry of Pelham Family Estate Winery
Cuvée Catharine Brut is a wine with
complex and elegant aromas, bright
fruit with subtle toast and baked apple
tones.
Makes 40 pieces
Month of January
Innovative: Replace the prepared
pesto with grainy Dijon for a new twist.
Tip: To make “coins”, repeat all of the
steps, except that instead of cutting
the pastry into strips, roll it up tightly
and return to the freezer for 15
minutes. Slice and bake as above.
PER SERVING (2 pieces): about 60 calories,
2 g protein, 4 g total fat (1 g sat fat), 4 g
carbohydrate, 0 g fibre, 5 mg cholesterol,
115 mg sodium.
8 slices Ontario prosciutto 8
1 egg, lightly beaten 1
Preheat oven to 400 F (200 C).
On a lightly floured surface, roll out the puff pastry to make two 10-inch (25 cm)
squares.
Spread half of the pesto evenly over one piece of pastry. Sprinkle with half of the
Parmesan and lay half the pieces of prosciutto over top, in a single layer, breaking
up pieces to fit if necessary. Using a very sharp knife, cut the pastry in half. Cut
each half into 1-inch (2.5 cm) strips to make 20 pieces. Repeat with remaining
pastry and ingredients.
Using your fingers, twist the pastry a few times, enclosing prosciutto, and lay each
piece on a parchment-lined baking sheet, about 1-inch (2.5 cm) apart. Return to
freezer for 10 minutes (this will help them keep their shape during baking). Brush
with egg mixture and bake in oven until golden and puffed, about 15 to 20
minutes. Repeat with remaining twists. They can be stored in an airtight container,
at room temperature, for up to two days. They can also be stored in the freezer,
unbaked, covered, for up to 3 months and baked as above.
WORD ON THE BLOCK
We want to hear your thoughts about issues facing the industry, membership, or
on articles appearing in BLOCKtalk.
We reserve the right to edit for length, and will endeavour to print as many
contributions as possible, given space restrictions.
The opinions expressed in Word on the Block are those of individuals and do not
necessarily reflect those of the Association.
Write: Ontario Independent Meat Processors
7660 Mill Road, RR 4, Guelph, ON N1H 6J1
Email:
news@oimp.ca
Fax:
519.763.4164

V o l u m e 1 6 , I s s u e 1
Page 25
RECIPE OF THE MONTH - Flatbread Pizza for Two
To impress your significant other try this simple yet elegant flatbread pizza. Made
with Bona Foods’ award winning Paisanella Salami, mushrooms and rich nutty
Asiago, and topped with peppery arugula, they will be left wanting more.
Beer Pairing Suggestions: Ontario’s Amber or Dark Lagers are the best style for
this recipe. Ontario brands are: Gre4at Lakes Red Leaf Lager, Waterloo Dark,
Cameron’s Dark 266, Steelback tiverton Dark, or Great Lakes Brewery’s Red Leaf
Lager, Trafalgar Brewing Company’s Paddy’s Irish Red.
Wine Pairing Suggestion: Ontario’s Creekside Estate Winery, 2002 Merlot Reserve
shows a fine balance between ripe fruit and more subtle, evolving characteristics.
1 7 oz/200 g pre-baked flat bread 1
2 tsp olive oil 10 mL
1/2 cup tomato sauce 125 mL
8 slices Ontario salami 8
1/2 cup sliced fresh mozzarella 125 mL
1/2 cup sliced mushrooms 125 mL
2 tbsp fresh shaved Asiago 30 mL
1/4 tsp fresh cracked pepper 1 mL
1/2 cup arugula 125 mL
Source: www.OntarioMeatProducts.ca
ARE YOU RECEIVING EMAIL FROM OIMP
OIMP distributes flyers about our FREE interactive workshops, an electronic
UPDATE at the end of each month, and information on current industry issues and
meetings we have attended - VIA email. It is the fastest, easiest, and most
economical way to share information with our membership.
If we have your email address and you are not receiving this information, make
sure the document is not being sent to your junk mail quarantine. Add
info@oimp.ca and news@oimp.ca to your email address book, to ensure delivery.
This recipe was featured in the Ontario
Finest Meat 2010 Calendar.
Month of February
Preheat oven to 400 F (200 C).
Arrange flat bread on rimmed baking
sheet. Brush oil lightly over entire
bread.
Spread sauce over pizza. Top with
salami, mozzarella slices and
mushrooms. Bake in the center of the
oven until cheese is melted and
golden, about 15 minutes. Remove
from oven. Sprinkle with Asiago, fresh
cracked pepper and arugula. Cut into
wedges. Serve immediately.
Makes 2 servings.
Tip: Fold the pizza in half after topping
with arugula and cut in half to make
two “sandwiches”.
PER SERVING: about 350 calories, 17 g
protein, 26 g total fat (12 g sat fat), 14 g
carbohydrate, 2 g fibre, 65 mg cholesterol,
660 mg sodium. %RDI: iron 8%, calcium
6%, vitamin A 8%, vitamin C 10%.
It is imperative that the OIMP has your email address so you can
receive this important information in a timely manner. Information will
continue to be sent to members through email first and then posted
on the OIMP website.
Keep your user name and password handy to access the information.

Page 26
B L O C K t a l k
BUSINESS OPPORTUNITY
FULL TIME MEAT BUTCHER/CUTTER
Immediate start: Experienced butcher specializing in
European meat cuts/curing; sausage prep/curing.
Assets: 3 or more years of experience, Meat Cutter Trade Certification, and the
ability to speak Croatian. $18/hour depending on experience.
Fax Resume: 905.625.2802 www.AgramMeats.com
10676 Trafalgar Road, Georgetown, Ontario.
FOR SALE
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.
Call Mike - Tel: 519.352.6630 - Chatham
100 lb Mixer, Stainless Steel, Power 208, Single Phase - $1500; 4 x 8 Stainless
Steel Cooked Ham Forms, 60 pieces - $20/piece
/piece; Food Warmer, 20 Trays, Bought
new $2000 - Asking $1000; ; Stainless Steel Platform Scale - $400; and Ham
Skinner, Almost New - $2400.
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 Schierl
Tel: 705.723.5573
Fax: 705.723.5758
Business Members:
Place your FREE classified ad
here……….
Contact Janet and find out how.
Tel: 519.763.4558 Ext 221
Email: news@oimp.ca
Deadline for the next issue is
April 1, 2010.
Associate Members:
Submit your ad for a quote
Call Ted - Tel: 905.383.4433 - Hamilton
Sausage Stuffer - Piston Stuffer with 50kg / 110 lb Capacity, all Stainless Steel,
Good Condition - $2500.
Call Mark - Tel: 519.338.3330 - Harriston
Kentmaster Pneumatic Saw, Model # Al; Hobart Bandsaw (factory rebuilt by Nella),
Model # 5701, 600 Volt , 3450 Rpm, 1.2 Amp
Call Chet - Tel: 519.369.3163 - Durham
Hollymatic Meat Saw – Model HY16; and Scotsman Ice Machine
– Model LCME656WE-32A.
Call Frank - Tel: 905.847.7200 - Oakville

V o l u m e 1 6 , I s s u e 1
Page 27
ASSOCIATE MEMBERS………………………………….(Member Since)
3M Canada ........................................................ London (2009) M & M Enterprises Canada .................................... Erin (2003)
Ag-Energy Cooperative ....................................... Guelph (2009) Malabar Super Spice Co ............................... Burlington (1994)
AGRI-TRAC Inc ............................................
Woodstock (2010)
Mallot Creek Group ............................................ Fergus (1999)
AKR Consulting Inc. ................................... Mississauga (2008)
Maxxam Analytics ....................................
Mississauga (2010)
Auralite Panel Products .................................... Toronto (1999)
Meyer Services& Supply ............................. Long Sault (2010)
Bizerba Canada ......................................... Mississauga (2008) Minotaur Software ........................................ Brampton (2007)
Branik SmartTech Inc ...................................... Oakville (2005) MMIS/MONDO Inc. ............................................ Aurora (1986)
BSA Ontario Butcher Supplies ...................... North Bay (2003) Multivac Inc ........................................................ Guelph (2001)
Business Improvement Group ........................... Guelph (2008) NBC Hides .................................................... Kenilworth (2008)
C.P. Industries .................................................... Fergus (2000) Nitta Casings (Canada).................................. Markham (1986)
CSB-System International ............................. Kitchener (2009) Ontario Sawdust Supplies Ltd ............ Holland Landing (2009)
Canada Compound Company ........................... Toronto (2000)
Orkin/PCO Services ................................. (Mississauga 2010)
Canadian Butcher Supply ...................................... Arva (1996) Packaging Machinery Concepts ............... Mississauga (2009)
CHEP Canada ..........................................
Mississauga (2010)
PackPro Systems Inc. ................................... Stouffville (2007)
Crawford SupplyLINE ...........................................Barrie (2009) Pemberton & Associates .......................... Mississauga (1997)
Dewied International........................... San Antonio, TX (1994) Precise Weighing Systems .................... New Hamburg (2009)
Donnell Insurance Brokers Ltd .................... Burlington (2005) Rational ..................................................... Mississauga (2009)
Duropac ................................................... La Prairie, QC (2006) Rochester Midland Limited .............................. Oakville (2005)
Ecolab (Food & Beverage Division) .......... Mississauga (2006) Rothsay .............................................................. Dundas (1988)
Faye Clack Communications .................... Mississauga (2007) Sanimax/ABP .................................................. Hamilton (1991)
FCC Financial Services ....................................
Guelph (2009)
SCOTT Process Equipment & Controls .... Mississauga (1999)
First Spice Mixing Co ......................................... Toronto (1992) Sipromac Inc ....................................... St. Germain, QC (2004)
Flewwelling Insurance Brokers..................... Etobicoke (2009) Smurfit/MBI ....................................................... Guelph (2000)
Flex-O-Mark ............................................... Mississauga (2008) Swisspac Ltd. ............................................ Mississauga (2007)
Food Supplies Company .................................. Concord (2001) The Yes Group ................................................ Markham (1993)
Fulton Food Safety Consultants .................. Rockwood (1999) Unipac Packaging Products...................... Mississauga (1998)
Handtmann Canada ........................................ Waterloo (1992) VC999 Canada .................................... St. Germain, QC (2004)
Hermann Laue Spice Co ................................. Uxbridge (2000) Wiberg Corporation ........................................... Oakville (1992)
International Casings Group .................... Montreal, QC (2000) Wooder Consulting.............................................. Aurora (2007)
Jarvis Industries Canada ............................ Calgary, AB (1989) Zep Manufacturing ................................... Mississauga (1999)
Jetnet Norstar Corporation ............................... Toronto (1989)
OIMP AFFILIATE MEMBERS
Working Together… … Moving the Industry Forward

We have been providing
High Quality
Meat Smoking Hardwood Chips
at Affordable Prices
Since 1954.
Toll: (800) 267-5246 Fax: (905) 836-4010
Email: contact@ontariosawdust.com
www.ontariosawdust.com