are you maximizing your membership dollars? - Ontario ...

Keeping Ontario’s Meat and Poultry Industry Informed 

March/April 2011 | Vol. 17, Issue 2 

INTRODUCING THE 2011-2013 OIMP BOARD OF DIRECTORS 

Joe Abate, President of Abate 

Packers in Arthur was elected 

President of the Ontario 

Independent Meat Processors 

(OIMP) at the first meeting of the 

2011-2013 Board of Directors held 

April 6. Elected to the Executive 

Committee are Walter Mueller 

Jr., of Springer’s Meats, Hamilton, 

as Vice President and Cory Van 

Groningen, VG Meats, Simcoe as 

Secretary/Treasurer. Tony Faciolo, 

Holly Park Meat Packers, Bolton 

will serve as Past President. 

Re-elected to the Board are 

Betty Dikeos, D & D Poultry, 

Scarborough; Richard Halenda, 

Halenda’s Fine Foods, Oshawa; 

and Luis Pavao, Salsicharia Pavao, 

Toronto. 

They are joined by four newly elected Directors Carol Goriup, Florence 

Meat Supplies, Oakville; John Koch, Walnut Hill Farm, Gads Hill; Marc 

Oliver, Sargent Farms, Milton; and Orry Wagenhammer, Wagener’s 

Meat Products, Toronto. 

Top, left to right: Marc Oliver, John Koch, Cory Van Groningen, Carol Goriup, Luis Pavao, Joe Abate. Bottom, left to right: Walter Mueller Jr., Tony Facciolo, 

Richard Halenda, Orry Wagenhammer. Missing from photo is Betty Dikeos. 

OIMP Vision 

Provide leadership for Ontario’s meat and poultry 

industry by fostering innovation, promoting food 

safety and integrity and recognizing excellence. 

The 2011-2013 Board will be instrumental in ensuring the mandate of 

the OIMP 3-year Strategic Plan as approved by the membership at the 

Annual General Meeting. A key priority will be in the area of market 

development working on initiatives to increase the demand for Ontario 

meat and poultry products and regaining access to major retailers and 

other key markets. 

OIMP Mission 

Strengthen Ontario’s meat and poultry industry by 

working with stakeholders, responding to challenges and 

identifying opportunities on behalf of the membership. 

ARE YOU MAXIMIZING YOUR MEMBERSHIP DOLLARS 

Did you know that within the member’s only section of the OIMP 

website you have access to all back issues of OIMP communications, 

a membership list, over 35 record keeping templates, OMAFRA Meat 

Plant Guidelines and correspondence, quick links to government 

agencies, and much more 

Are you taking advantage of the monthly workshops, discounted 

nutrition label service or OIMP extension services 

Is your company description up-to-date on ontariomeatproducts.ca 

Are you aware of the marketing support available 

Do you take advantage of the networking opportunities 

If not, then you are not putting your membership dollars to work for 

you.

[ President’s Message ] 

CONTINUING TO MOVE THE INDUSTRY FORWARD 

I would like 

to thank the 

members for 

entrusting 

me with the 

responsibility 

of serving as 

your President 

for the coming 

two years. 

When I was first approached to join the 

OIMP, I questioned what can the OIMP 

offer me, a rabbit and poultry processor I 

soon came to realize that whether you are 

involved in poultry or red meat, operating 

an abattoir or a processing facility, we can 

all benefit from a strong collective voice. 

I look forward to working with my 

fellow board members as we address 

the challenges and opportunities 

facing our industry as we implement 

our 3 year strategic plan. 

[ Executive Director Report ] 

We pride 

ourselves on 

the ability to be 

independent 

in both our 

personal and 

professional 

lives. When 

hiring people, 

an independent 

person is looked upon as a favorable 

character trait. Most of our members 

operate family owned businesses 

therefore making them “independentnot 

subject to control by others or 

affiliated with a larger controlling unit”. 

This independence often makes it easier 

to make decisions quickly and to alter 

business plans when necessary. This is 

an advantage small businesses in our 

industry have and allows you to lead the 

way in responding to market demands 

or internal needs of your businesses. 

In today’s environment, many 

independent owners find themselves 

struggling with governments’ increased 

regulatory presence in the operation of 

2 BLOCKtalk March/April 2011 

It is extremely important that our 

members remain informed and engaged. 

Keep yourself up to date by reading the 

monthly updates, bimonthly newsletter 

and checking the website for current 

news. We need to hear from you so that 

we can positively influence changes 

by providing a unified voice. I believe 

there is a great opportunity through 

our market development initiatives to 

increase the demand for Ontario meat 

and poultry products putting more 

dollars back into our businesses. 

Together, we’re stronger. 

Joe Abate 

OIMP President 

INDEPENDENT CAN MEAN WORKING TOGETHER 

their business. This includes such areas 

as food safety, worker safety, road safety, 

and environment as the government is 

charged to ensure the safety and well 

being of society as a whole. For the most 

part these pressures are driven by public 

demands for changes or improvements 

to the way you produce products or the 

conditions of your work environment. 

Meeting your regulatory requirements 

does not mean losing the control of your 

business. It means we have to work harder 

at developing relationships and responding 

to the inevitable changes required to meet 

the demands placed on us. It’s not only 

okay to question authority (with respect) 

and to seek help or clarification, it makes 

good sense to do so because in most cases 

there is more than one option to consider 

when looking at solutions. The OIMP 

has many resources to take advantage of. 

Help is only a phone call or email away. 

Laurie Nicol 

Executive Director 

March/April 2011 | Vol. 17, Issue 2 

Administration 

EXECUTIVE DIRECTOR | Laurie Nicol 

laurie.nicol@oimp.ca 

TECHNICAL DIRECTOR | Dave Tiller 

technical@oimp.ca 

EXTENSION SPECIALIST | Clive Kingsbury 

extension@oimp.ca 

MEMBERSHIP COORDINATOR | Janet Wellwood 

info@oimp.ca 

PROJECT COORDINATOR | Nikki Stager 

n.stager@oimp.ca 

Ontario Independent Meat Processors Association 

7660 Mill Road, RR4, 

Guelph, Ontario N1H 6J1 

Tel: 519-763-4558 

Fax: 519-763-4164 

www.oimp.ca 

news@oimp.ca 

BLOCKtalk is the official publication of the OIMP, 

distributed to over 300 OIMP members, commodity 

groups, and others throughout the industry, providing 

excellent advertising opportunities for suppliers of the 

meat and poultry industry to promote their newest, most 

innovative, supplies, equipment, and technology. 

BLOCKtalk encourages Associate Members and 

supporters of the industry to submit articles, which would 

be beneficial to our members. 

BLOCKtalk ads must be sent electronically and properly 

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

.PDF format. 

PUBLICATION ADVERTISING DEADLINE 

January/February February 1 

March/April April 1 

May/June June 1 

July/August August 1 

September/October October 1 

November/December December 1 

The information published in BLOCKtalk is compiled 

from a variety of sources, which we believe to be 

reliable; however, OIMP does not guarantee, and 

assumes no responsibility for, the correctness of the 

information. 

Keep Us Informed 

Your input is essential to produce the best newsletter 

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

please contact us. 

Tel: 519-763-4558 

Toll: 1-800-263-3797 

Fax: 519-763-4164 

Email: news@oimp.ca 

www.oimp.ca

[ Index ] 

Board of Directors 

PRESIDENT | Joe Abate 

Abate Packers - Arthur 

PAST PRESIDENT | Tony Facciolo 

Holly Park Meat Packers - Bolton 

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 

2 President’s Message 

2 Executive Director Report 

4 Member Relations 

8 Industry Development 

9 OIMP Technical Talk 

By Dave Tiller, OIMP Technical 

Director 

10 Food Handler Training 

11 Business Continuity Planning 

By Doug Johnson, Health and Safety 

Consultant 

12 Workshops 

• Smoking Cured Meats 

• Managing Food Safety Risks 

15 Industry Relations 

Alliance of Ontario Food Processors 

16 Featured Member 

• Abate Packers 

• N.B.C. Hides 

18 Government Relations 

18 Meat Plant Guidelines - 

Provincially Licensed Meat 

Plants Regulatory Guide 

19 Funding Programs 

20 Government News 

21 Industry News 

23 Market Development 

24 Commodity Partners 

• Featuring Ontario Veal 

25 Featured Recipe 

• Veal Tenderloin with Grilled 

Tomatoes 

27 Advertiser Index 

27 Classified 

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. 

23 

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 

13 

11 

www.oimp.ca 

9 

14 

BLOCKtalk March/April 2011 3

[ Member Relations] 

TOGETHER WE’RE STRONGER - WELCOME TO THE ASSOCIATION 

Building an informed and engaged membership representing a diverse 

Ontario meat and poultry industry 

Business Members 

2272513 ONTARIO INC. 

A provincially licensed meat processor that has been specializing in 

prepared foods and Halal meats since June 2010. They wholesale, 

retail, and export beef, goat, and lamb products to Canadian and 

International markets. 

Farrukh Baig: Director 

5483 Champlain Trail 

Mississauga, ON L5R 2Z4 

Tel: 647-638-2755 

BRAMIC SALES INC. 

A provincially licensed free standing meat processor. They have 

been specializing in the wholesale of pickled pig tails since 1986. 

Brian Wong 

1120 Tapscott Road, Unit 7 

Scarborough, ON M1X 1E8 

Tel: 416-297-0114 Fax: 416-297-1893 

BUT’N’BEN SCOTTISH BAKERY & BUTCHER INC. 

A family owned and operated provincially licensed free standing 

meat processor. They make baked and meat items for their retail 

locations and wholesale customers. 

Helen Tannahill: Owner 

896 Brock Road, RR 7 

Pickering, ON L1W 1Z9 

Tel: 905-420-5485 Fax: 905-831-5195 

CHARLIE’S MEAT & SEAFOOD SUPPLY LTD. 


been wholesaling a variety of beef, poultry, goat, lamb, pork, quail, 

rabbit, turkey, and veal products since 1971. 

Ricky Yu: Manager 

61 Skagway Avenue 

Scarborough, ON M1M 3T9 

Tel: 416-261-1312 Fax: 416-261-2267 

HORIZON MEAT PACKERS INC. 

A provincial abattoir that slaughters veal, beef, lamb, and goat. In 

operation since 2003, they sell retail, wholesale, and offer freezer 

and custom orders to the public. 

Dany Carvalho: Owner 

335424 7th Line Amaranth, RR 1 

Shelburne, ON L0N 1S5 

Tel: 519-925-1509 Toll: 866-577-7797 Fax: 519-925-1808 

J&J TRADING 


been deboning chicken and wholesaling and supplying the food 

service market with beef, duck, pork, and lamb products since 

2005. 

Albert Law: Manager 

40 Skagway Avenue, Unit 4 

Toronto, ON M7M 3L1 

Tel: 416-267-5222 Fax: 416-267-8903 

SANABIL HALAL MEAT FARM 

A provincially licensed abattoir specializing in the ritual of Muslim 

Halal slaughter. They have been providing beef, goat, lamb, veal, 

and lama products to the wholesale and retail markets since 

2008. They also provide a custom slaughter service and are active 

participants in the Homegrown Ontario program. 

Tony Siddiqi: Operator 

5309 Springcreek Road 

Smithville, ON L4R 2A0 

Tel: 905-563-1700 Toll: 877-440-2467 Fax: 905-563-5401 

UNITED MEAT PRODUCTS 

A provincially licensed free standing meat processor. Since 2007 

they have been specializing in Italian inspired meat products for 

their retail store and the wholesale market. 

Sam Totera: Owner 

2414 Major MacKenzie Drive 

Maple, ON L6A 3Y7 

Tel: 905-879-8325 

VTRUST MEAT COMPANY 

A provincially licensed free standing meat processor. They are a 

supplier of beef, pork, and chicken products to the wholesale and 

restaurant businesses. 

William Wong: General Manager 

5B - 10 Melford Drive 

Scarborough, ON M1B 2G1 

Tel: 416-321-9228 Fax: 416-649-9228 

Associate Members 

UNISOURCE CANADA INC. 

Canada’s leading national supplier of packaging, facility supply, 

safety supply products and equipment. With 19 warehouses from 

coast to coast, Unisource can provide next day delivery to 95% of 

the Canadian marketplace. 

David Springman: Sales Manager 

1475 Courtneypark Drive East 

Mississauga, ON L5T 2R1 

Tel: 905-795-7535 Toll: 800-387-7887 Fax: 905-795-7490 

Email: dspringman@unisource.ca Web: www.unisource.ca 


www.oimp.ca


Member Directories 

For a complete list of OIMP Business and Associate members 

please visit www.oimp.ca 

Together We’re Stronger 

Business Members - 195 

Affiliate Members - 7 

Associate Members - 67 

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) 

OIMP Long Time Members 

Thank you to our long time members who have been 

helping move the industry forward for over 25 years. 

• 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, Cookstown - 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 Meat, Simcoe 

• 2010 - Springer’s Meats, Hamilton 

• 2011 - Halenda’s Fine Foods, Oshawa 

www.oimp.ca 



YOUR MEMBERSHIP DOLLAR$ AT WORK 

Highlighting the work OIMP is doing on your behalf 

Representing Our Industry 

OIMP members Joe Abate and Cory Van 

Groningen participated in the Premiers 

Summit on Agri Food. This year’s theme, 

“Ontario in Action: Agri-Food Growth 

and Opportunity”, had a strong focus on 

processing and supporting local foods. 

Some of the topics included Industry 

and Government: Partnering for a More 

Competitive Food Industry, Foodland 

Ontario Update, Local Food Panel, 

Growing Market Opportunities, Food 

Manufacturing: Sourcing Locally, and 

Bringing It All Together – Ontario’s Agri- 

Food Industry in Action. 

OIMP continues to provide an industry 

perspective and input into policy 

development at monthly OMAFRA Policy 

Review Committee meetings. Areas 

reviewed by the committee recently include 

Meat Plant Guidelines related to the Pest 

Control Program, Storage of Ingredients, 

Packaging Materials, Trichinella Control 

and new guidelines regarding the Control 

of E.coli in RTE fermented sausages. 

OIMP has requested an additional seat on 

the committee, providing for an industry 

representative from the OIMP Technical 

Committee to participate. Items before 

the OMAFRA Policy Review Committee 

are brought forward for industry input 

through the OIMP Technical Committee. 

OIMP continues to discuss the importance 

of communicating changes to inspection 

policy or procedures to the industry. 

OMAFRA has put in place a quarterly 

communications schedule to keep industry 

and inspection informed of changes 

at the same time (see page 18). OIMP 

has requested to hold joint information 

sessions on changes that require more 

details such as changes to the way you 

process a product. 

OIMP attended an Inter-Agency meeting 

in Kingston to bridge the gap between 

OMAFRA, Public Health, CFIA, Ministry 

of Environment, Ministry of Natural 

Resources, Ministry of Transportation, 

and Ministry of Health and Long-Term 

Care. These meetings are an important 

step towards improving communication 

and networking for consistency and 

communications in relation to food safety 

in Ontario. 

Keeping elected government officials 

informed on the state of the industry is 

an important role for our organization. 

By attending functions such as the Liberal 

Heritage Dinner (March 9) and Tim 

Hudak’s Dinner (April 13) OIMP elected 

officials and staff are able to meet with 

MPP’s. 

To keep up to date on changes in the federal 

environment OIMP participated in two 

conference calls; one on CFIA Pathogen 

Reduction, the other facilitated by the 

Canadian Meat Council and Tom Graham, 

National Inspection Division of CFIA, to 

respond the list of questions that industry 

have submitted about CVS/FSEP. 

OIMP participated in an online survey 

by Agriculture and Agri-Food Canada 

(AAFC), asking our opinions about issues, 

programs, policies and priorities for the 

agriculture sector. 

The Alliance of Ontario Food Processors 

(AOFP), representing our members, 

participates in quarterly meetings of 

the Industry Consultation Committee 

(ICC). ICC is coordinated by Ministry of 

Economic Development and Trade with 

the goal to promote dialogue with industry 

stakeholders on issues that impact the 

competitiveness of Ontario’s industries, 

and to provide an informal forum where 

Ministries can obtain input and engage 

stakeholders regarding new policy ideas. 

Strengthening Our Workforce 

Food Handler Training Workshops for 

workers and supervisors were held March 

3 and 4 in Mississauga as part of our FSTE 

project. Starting this fall workshops will be 

scheduled only twice a year. 

Visit the Food Safety section of the OIMP 

website for registration information and to 

learn more about how the Food Handler 

Training Program can help you meet your 

food safety training needs. 

The next monthly interactive workshop, 

Smoking Cured Meats, takes place May 

18 in Mississauga. The session provides 

solutions for those looking to upgrade 

smokehouses with monitoring controls, 

wanting to improve cooking yields, or 

experiencing concerns about energy costs. 

The June workshop, Managing Food 

Safety Risks, will be held in two locations 

– Ridgetown (June 1) and Ottawa (June 

15). These sessions will show participants 

how to evaluate and understand risks 

associated with chemical, physical and 

biological contamination to help protect 

their businesses from food safety threats 

that could lead to a recall or financial harm. 

Registration information and a list of all 

2011 workshop topics, dates and locations 

is available on our website. 

At a special meeting held in March we heard 

from Luis Garcia, Chair of the Institute of 

Food Processing Technology (IFPT), and 

Conestoga College President, John Tibbits 

that construction of the new facility, which 

will house the IFPT on the south side of 

the 401 at Kitchener, is on target for movein 

by mid-June. This will also be the new 

home for the AOFP. The new programs: 

Food Processing Techniques and Food 

Processing Technician (Co-op) will provide 

students with hands-on experience through 

industry placements, laboratory training, 

pilot plant and mechanical shop training. 

As these programs are scheduled to start 

in September 2011, the IFPT is actively 

seeking food processors interested in 

offering work placements and scholarship 

opportunities for its students. 

Continued on page 7 


www.oimp.ca

During a meeting with Workplace Safety & Prevention Services we 

were advised of the training available through their organization, 

discussed health and safety orientation for young workers and 

upcoming changes to WSIB. HealthandSafetyOntario.ca is an 

excellent website for resources. 

Developing Markets 

Participant’s that entered product in the 2011 Ontario Finest Meat 

Competition were invited to take part in a webinar to review the 

competition and explore opportunities for improvement. We will 

be holding a meeting to review the categories and rules for the 2013 

competition. 

Plans are under way to introduce an Ontario Finest “Fresh” Meat 

Competition for 2012. 

A number of OIMP member’s Ontario Finest Award Winning 

Product from the Smoked, Fresh Sausage, and Premium Wiener 

categories will be showcased at Honourable Steve Peters’ last 

annual Tasting and Selection Reception. Peters, the Speaker of the 

Legislative Assembly in cooperation with the Ontario Craft Brewers 

and the AOFP is hosting this event to select the Ontario Craft Beers 

to be featured at the Legislative Assembly for 2011-2012. 

LOCAL BUSINESS HONOURED FOR 

EXCELLENCE 


Florence Meats was one of 6 businesses that were awarded the 

2010 Oakville Award for Business Excellence at a gala celebration 

at the Oakville Conference and Banquet Centre on March 2. The 

annual awards, presented by the Rotary Club of Oakville West and 

the Oakville Chamber of Commerce, recognize business excellence 

amongst a variety of levels of enterprise in Oakville. “This year’s 

winners, in addition to sharing a common theme of overall 

excellence, are testaments to the power of personal commitment 

and genuine caring for others. We are truly fortunate to have such 

committed, innovative and caring companies among us,” says 

Bonnie Anderson, chair of this year’s awards program. 

OIMP Member Florence Meats was awarded 2010 Small Company 

of the Year. Florence Meats is an award-winning, modern-day 

butcher shop with an old-fashioned flair. It specializes in European 

and South African specialties and has been serving Oakville for 34 

years. 

We provided Classic Dinners and Ultimate Appetizer recipe 

booklets and information on how to find Ontario meat and poultry 

for the Ontario Home Economics Association Conference held 

recently in Guelph. 

STEMMLER MEATS, REACHING A 

MILESTONE 

Damian and Carol Goriup, owners of Florence Meats, Oakville 

Stemmler Meats, located in Heidelberg, Ontario, is featured in this 

month's national edition of Food In Canada Magazine. The article 

is written in celebration of their 25th Anniversary as well as making 

the magazine’s top 100 list of Canadian Food Manufactures. A 

large celebration, to commemorate the occasion, is planned for 

Saturday May 14th featuring the Ontario Cattle Feeders Corn Fed 

Truck, celebrity chef the Food Diva, Chef Maribel, and a 1200 hp 

dragster with the Stemmler's name on it just to name a few things. 

www.oimp.ca 



www.oimp.ca

[ Industry Development ] 

OIMP TECHNICAL TALK 

Industry focused topics to keep you informed 

By - Dave Tiller, OIMP Technical Director 

Listeria in Small Plants 

There is a global effort to reduce the 

presence of pathogens in meat and poultry 

by emphasizing primary production and 

focusing on achieving specific reduction 

targets. Canada’s pathogen reduction 

initiative is a joint federal, provincial and 

territorial initiative with the primary 

goal of decreasing the incidence and 

economic impact of foodborne illness 

by reducing pathogen contamination 

of meat and poultry. There have also 

been many changes to the way food 

processing is regulated and how activities 

are focused on pathogen control. The 

Canadian Food Inspection Agency (CFIA) 

recently hosted a stakeholder information 

webinar on pathogen reduction and I 

had the opportunity to hear a number of 

presentations from Health Canada, CFIA 

and the USDA on the progress being made 

internationally and domestically in this 

important area. Although there are many 

important pathogens to consider, Listeria 

is still top of mind to many that produce 

ready to eat meat products. 

The USDA presentation was delivered by 

Dr. Daniel Engeljohn of the Food Safety and 

Inspection Service (FSIS), U.S. Department 

of Agriculture. This presentation revealed a 

number of interesting facts about Listeria 

that concern small and very small plants 

producing ready to eat meats. In the US 

samples taken by the USDA showed a 

significantly higher percentage of positives 

in small plants than in large plants. The 

reason for this is likely the absence of 

control measures in small plants. While it 

is fair to say that all plants regardless of size 

likely use sanitation as a control measure, 

large plants go further and use post lethality 

treatments, anti microbial agents and robust 

environmental testing programs. Here in 

Canada federal plants are required to do 

environmental testing for Listeria species 

as well as product sampling. Monitoring 

your plant environment is the best way to 

manage the threat of Listeria because this 

type of measure provides awareness about 

the presence of Listeria in your plant. A 

properly executed environmental testing 

program will identify problem areas and 

allow operators to map these areas and 

take corrective action. This type of search 

and destroy technique has proven to be an 

effective control measure. 

The FSIS shared data on the most common 

sites where Listeria was identified from 

their sampling of plant environments. 

For food contact surfaces the highest 

frequencies were found on containers 

(trays, tubs, bins) followed by knives, 

blades, tables and scales. On non contact 

surfaces the most common sites were floor 

mats, followed by squeegees, wheels, drains 

and floors. In Canada information like this 

is not available because Government does 

not summarize data and make it available 

to industry and industry does not share 

data either so there is no data available to 

recognize common sites. 

If you want to know where the risks are in 

your own plant you have to do your own 

environmental testing since ultimately, 

product and people flow will lead to 

different outcomes in different plants. If 

you implement a program and mark your 

positives on a floor plan you may soon see 

repeated positives in the same area. This 

will allow you to analyze why and take 

corrective action. It could be as simple 

as a cracked gasket, a hollow roller on a 

HEALTH CANADA NOTICE 

conveyor or a rough surface not properly 

cleanable. If you eliminate the cause of 

the problem you have also eliminated the 

problem. 

Being aware of problem areas allows 

you to be proactive and take effective 

preventative measures. This is the best 

way to manage the risks. Environmental 

testing can be done in house or you can use 

a laboratory. Equipment and supplies for 

in-house testing is affordable and outside 

laboratories make it real easy to send out 

sample swabs. Whatever method you 

choose will significantly improve your food 

safety programs and reduce risks. 

The meat industry is working on a resource 

document “Industry Best Practices For 

Control of Listeria monocytogenes”. 

OIMP extension services can help guide 

members on how to implement an effective 

prevention program. 

For more information on managing these 

risks or have any questions contact: 

Dave Tiller, OIMP 

Technical Director 

1-800-263-3797 

ext 222. 

technical@oimp.ca. 

Health Canada’s updated Listeria policy in Ready-to-Eat (RTE) foods (2011) 

came into effect on April 1, 2011. 

The purpose of the policy is to provide guidance to stakeholders regarding 

verification and control, as well as regulatory oversight and compliance 

activities of RTE foods with respect to their potential to support the growth of 

Listeria monocytogenes. 

The policy, developed as a joint effort between Health Canada, the Canadian 

Food Inspection Agency, and the Public Health Agency of Canada, takes into 

account the roles and responsibilities of industry, government and consumers. 

www.oimp.ca 


[ Industry Development] 

FOOD HANDLER TRAINING CERTIFICATION 

Everyone plays a critical role in food safety. Whether you are a worker or supervisor this 

training program will meet your food safety education needs. 

Testing Your Understanding 

Examinations are scheduled throughout the year in various 

locations in Ontario and are available in 10 languages: English, 

French, German, Italian, Polish, Portuguese, Punjabi, Simplified 

Chinese, Spanish and Traditional Chinese. 

Ontario Meat Regulation 31/05 requires all employees of the plant to 

be trained and competent to perform their assigned duties and that 

there shall be at least one supervisor in attendance at the plant who 

has received formal training in hygienic food handling. 

The new Food Handler Training program has critical information 

for those working in the meat processing industry and will 

provide knowledge and understanding to prepare workers and 

supervisors for the Food Handler Training examination. You can 

obtain a Certificate in Food Handler Training by purchasing the 

Manual or Study Guide and writing the examination, by trying the 

examination on its own, or by attending a workshop and writing the 

examination. Workers and supervisors who successfully complete 

the examination will receive a Certificate of Completion from the 

University of Guelph, Ridgetown Campus. 

Food Handler Training Manual 

Learn the basics of food safety on your own, at your own pace. 

The FHT Manual 

• Chapters 1 to 4 provide everything that a worker needs to know 

about food safety. Chapter 5 focuses specifically on supervisors 

and their responsibility within a food safety and management 

role. 

• Activities in each unit will challenge you to apply the knowledge 

covered in the manual. In many instances, the activities are case 

studies illustrating common situations encountered in the food 

processing industry. 

Food Handler Training Study Guide 

Learn the basics of food safety in your preferred language. 

The Study Guide 

• Based on the presentation slides from the workshop and 

available to be purchased independently. 

• Is available in 9 languages: French, German, Italian, Polish, 

Portuguese, Punjabi, Simplified Chinese, Spanish and 

Traditional Chinese. 

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

order form. 

Exam Locations & Dates 

New Market May 31, 2011 7:00 p.m. 

Hamilton June 21, 2011 3:00 p.m. 

Ottawa September 20, 2011 3:00 p.m. 

For meat processors located in Northern Ontario, arrangements 

can be made to write the Food Handler Training exam by contacting 

University of Guelph, Ridgetown Campus at 1-855-648-1555. 

Food Handler Training Workshops 

Starting this Fall, workshops will be offered twice a year and will be 

presented in English – 1.5 days for workers, 2.0 days for supervisors. 

The presentation slides, workbook and examination are available in 

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

Punjabi, Simplified Chinese, Spanish and Traditional Chinese. 

Check out our website www.oimp.ca for locations and dates. 

Food Handler Training Graduates: 

Robert Marchese 

Allegro Meat Ltd. 

Samuel Kanner 

Hartmans Kosher Meats 

Michael Hudson 

Hilltop Acres Poultry Products 

Jayant Banwar 

Ricky Halenda 

Victor Vogel 

Halenda’s Fine Foods 

Billy Diamond 

Paul Veldhuis 

Brenner Packers Ltd. 

Sarhan Youssef 

Famous Greek Sandwich 

Souvlaki Hut 

Shahid Rafique 

JJ Meat Distributor Inc. 

Christopher Khan 

Sheik Halal Farms 

Sher Sharukh 

Ontario Halal Meat Packers 

Aubrey Dorfman 

Jeff Dorfman 

Katz’s Deli & Corned Beef 

Emporium 

Tiffany DenBoer 

Tiffany Winsor 

The Poultry Place 

Brian McDougall 

University of Guelph 

If you have any questions about the Food Handler Training 

Program please contact the OIMP office at 519-763-4558 


www.oimp.ca


BUSINESS CONTINUITY PLANNING 

Have you taken the time to define what would you would do if a situation occurred 

that impacted the operation of your business 

By - Doug Johnson, Health & Safety Consultant 

With the number of recent world disasters 

such as the earthquakes in Haiti, Chile, 

New Zealand and Japan and of course 

the tsunami in Japan. We should all think 

about our own Business Continuity Plans. 

If your business was struck by fire, 

windstorm, loss of electricity, illness or 

some other tragedy how would you cope 

with the effects of the loss Have you 

taken the time to update your Business 

Continuity Plan and have you taken time 

to consider how you would get back into 

business after a catastrophic loss 

If we look at the effects of the earthquake 

and tsunami in Japan and compare it to 

the earthquake in Haiti it is very easy to 

see that planning for an eventuality is 

the key to recovery. We all know that the 

effects of both situations are far from over. 

However if we look at the recovery process 

it is enlightening to see how the Japanese 

have already commenced their recovery 

while Haiti is still mired beneath the 

rubble. Japan was hit by two major natural 

disasters yet their businesses are in the 

process of restarting and producing. What 

a difference planning makes! 

Since the earthquake and tsunami, Japan 

and the world have learned a great deal 

about disaster preparedness, business 

continuity planning and facility design. The 

effects of future similar natural disasters are 

expected to be much different in Japan. The 

Japanese are already planning for the next 

earthquake and tsunami. Building design, 

infrastructure design and emergency 

response systems are all being re-evaluated 

to ensure that they meet the needs of the 

future. The Japanese are not sitting back. 

They are looking forward and preparing 

for a future event even as they rebuild from 

these last two major events. 

Think about your life and business. 

Have you taken the time to define what 

would happen in your life or business if a 

situation occurred that would impact on 

the operation of your business 

I personally have been thinking about 

this quite a lot these last few weeks. I have 

started having discussions with my friends 

and family about “disaster planning”. 

Sometimes these discussions are difficult 

as no one wants to think about what might 

happen and no one wants to think that they 

personally may not be capable of looking 

after their family and business. 

People tend to believe that it “never will 

happen to us”! Look around you and watch 

the news and you will discover that there 

are people just like us who have been 

involved in a tragedy. How well they were 

prepared for this eventuality reflects their 

Business Continuity Plan. 

People and companies that have made plans 

to address unlikely events tend to recover 

more quickly and tend to experience less 

trauma. Those who are unprepared tend to 

lose. 

So which camp do you subscribe to in 

disaster planning and business continuity 

planning Are you the person who will 

wait and see or are you the progressive 

person who has a Business Continuity 

Plan in place that will make your business 

and life recovery a reasonable step back to 

productivity 

A Business Continuity Plan describes 

how to resume business after a disruption. 

A Disaster Recovery Plan deals with 

recovering Information Technology (IT) 

assets after a disastrous interruption. 

Recognizing that some services or products 

must be continuously delivered without 

interruption it is important in developing 

a Business Continuity Plan. A Business 

Continuity Plan enables critical services 

or products to be continually delivered to 

clients. Instead of focusing on resuming 

a business after critical operations have 

ceased, or recovering after a disaster. A 

Business Continuity Plan endeavours to 

ensure that critical operations continue to 

be available. Critical services or products 

are those that must be delivered to ensure 

survival, avoid causing injury, and meet 

legal or other obligations of an organization. 

Business continuity planning is a proactive 

planning process that ensures critical 

services or products are delivered during a 

disruption. 

A Business Continuity Plan includes: 

• Plans, measures and arrangements 

to ensure the continuous delivery 

of critical services and products, 

which permits the organization to 

recover its facility, data and assets. 

• Identification of necessary resources 

to support business continuity, 

including personnel, information, 

equipment, financial allocations, 

legal counsel, infrastructure 

protection and accommodations. 

Having a Business Continuity Plan 

enhances an organization’s image with 

employees, shareholders and customers 

by demonstrating a proactive attitude. 

Additional benefits include improvement 

in overall organizational efficiency and 

identifying the relationship of assets and 

human and financial resources to critical 

services and deliverables. 

To get more assistance visit the government 

of Canada website that deals with Emergency 

Preparedness www.publicsafety.gc.ca/prg/ 

em/prprdnss-eng.aspx or call SAFETAID. 

Have a great summer! 

For more information about Health and 

Safety in the workplace, please contact: 

Doug Johnson 

Health & Safety 

Consultant with 

SAFETAID 

519-837-0997 

doug@safetaid.ca 

www.oimp.ca 



OIMP INTERACTIVE WORKSHOP SERIES 

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

you may face while operating your meat plant 

Smoking Cured Meats: Improving 

Cooking Yields and Energy Costs 

Wednesday, May 18, 2011 

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

Mississauga 

Smokehouse performance is key to product quality and managing 

costs. Colour development and cooking yields are two areas that 

often come forward when evaluating smokehouse performance. 

Over the last couple of years we have found that some smokehouse 

configurations are at odds with regulatory and food safety 

requirements. There are options to consider and ways to improve 

smokehouse performance. Upgrades or retrofits to your existing 

smokehouse have become more affordable and technologies that 

accompany these upgrades will help you improve your margins. 

Upgrading your smokehouse with monitoring controls will 

improve yields. Effective temperature monitoring systems will help 

you manage cold spots. Replacing an older smokehouse will have 

a direct impact on product yields and energy costs. This workshop 

will walk participants through options available and techniques to 

use to achieve desired results for your finished product. 

The workshop will be led by Lad Rudik from Scott Process 

Equipment & Controls. Scott Process Equipment & Controls 

has proven experience in smokehouse design, construction and 

operation. Attendees will hear about the latest developments in 

smokehouse technology and smokehouse controls. 

If you are looking for solutions or are interested in hearing about 

the latest technologies this workshop will be a great opportunity to 

come and participate. 

Register By Wednesday, May 11, 2011 

For more information and to download the registration form 

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

Managing Food Safety Risks 

Wednesday, June 1, 2011 - Mississauga 

Wednesday, June 15, 2011 - Ottawa 

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

Records and corrective actions are more than just buzz words. 

Managing food safety effectively is a good preventative measure 

that will lead to long term sustainability of your business. Emerging 

food safety threats require a definitive response and compel 

operators to exercise due diligence. 

This workshop will show operators how to evaluate and 

understand risks associated with chemical, physical and biological 

contamination. We will also explore outcomes of effective programs. 

Learning these best practices will reduce your exposure and help 

protect your business from food safety threats that could lead to 

a recall or financial harm. Having a strong food safety system in 

place will also position you to deal effectively with OMAFRA or 

the CFIA relating to regulatory issues. 

The workshop will be led by OIMP staff members Dave Tiller, 

Technical Director, and Clive Kingsbury, Meat Extension Specialist. 

They will lead you through the steps to take when evaluating or 

implementing food safety programs that are specific to common 

types of processed meats. 

This will be a great opportunity to interact with other operators 

about emerging issues and common practices. 

Register By Wednesday, May 25, 2011- Mississauga 

Register By Wednesday, June 8, 2011- Ottawa 

For more information and to download the registration form 

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


www.oimp.ca

THREE EASY STEPS TO FOOD SAFETY PRACTICES 


OMAFRA is offering three Advantage Series Manuals to choose from, each one focusing 

on a specific component of food safety 

Book 1 - Introduction to the Advantage 

Series of Food Safety Programs 

provides introductory information 

for those who are new to food safety 

programs or to introduce food safety to 

others at a facility. 

Learn about: What is a food safety 

program, what are the benefits of 

implementing one, and what type of 

commitment is required. 

Cost: Free 

Book 2 - Advantage Good 

Manufacturing Practices (GMP) 

describes good manufacturing practices 

(the day-to-day activities associated 

with food safety programs) and gives a 

number of practical ‘how to’ suggestions 

to help start using them. 

Learn about: What facility personnel can do to improve food 

safety, best practices in Sanitation, Pest Control and Preventative 

Maintenance, and creating a Recall plan. 

Cost: $50 (Also available on CD free of charge) 

Book 3 - Advantage HACCP 

will help move from GMP to HACCP 

(Hazardous Analysis Critical Control 

Point), the next step in your food safety 

program. 

Learn about: How to write a HACCP 

plan, how to identify and control your 

critical control points, and helpful 

examples for completing HACCP 

forms. 

Cost: $40 (Also available on CD free of charge) 

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

to find out more information. 

www.oimp.ca 



SUPPORT FOOD PROCESSING EDUCATION AT 

CONESTOGA COLLEGE 

To develop the highly skilled workers required by the industry 

Through a joint effort of the food processing 

industry, government and Conestoga 

College’s Institute of Food Processing 

Technology (IFPT), the shortfall in skilled 

labour will be met by the introduction 

of two new programs: Food Processing 

Techniques and Food Processing 

Technician (Co-op). 

These programs will provide students with 

hands-on experience through industry 

placements, laboratory training, pilot 

plant and mechanical shop training. As 

these programs are scheduled to start 

in September 2011, the IFPT is actively 

seeking food processors interested in 

offering work placements and scholarship 

opportunities for its students. 

The industry’s involvement has been 

exceptional so far in identifying needs 

and brainstorming solutions and the 

IFPT would like to continue encouraging 

the industry to play an active role in its 

developmental efforts. 

If your organization is interested in offering 

work placements or would like to contribute 

to entrance scholarships or academic 

achievement awards, please contact Seena 

Chellakudam at 519-748-5220 ext. 2499 

or via email at schellakudam@conestogac. 

on.ca. 

The new Cambridge Conestoga College Campus - Home of the Institute of Food Processing Technology (IFPT) 

299 Doon Valley Drive, 

Kitchener, ON N2G 4M4 

519-748-5220 ext. 2499 

ifpt@conestogac.on.ca 

For more information 

please call 

1 800 668 8111 


www.oimp.ca

[ Industry Relations ] 

FOOD INDUSTRY INNOVATION & PROFITABILITY – THE NEXT 10 YEARS 

THURSDAY, MAY 12TH, 2011 8:30AM TO 3:30PM 

METRO TORONTO CONVENTION CENTRE 

For more information and registration details visit www.fiif-fiia.ca. 

Join food and beverage processing industry leaders, government and academia on May 12th at the Food Industry Innovation Forum, 

being held in conjunction with SIAL Canada, to examine the link between innovation and competitiveness and help shape the sector’s 

innovation priorities for the future. 

REGISTER FOR THE FORUM AND RECEIVE ADMITTANCE TO SIAL! 

PROGRAM HIGHLIGHTS: 

What do world class innovators do that others don't 

Keynote speaker: Jim Carroll 

Jim has developed an international reputation for helping 

organizations anticipate where the future is going. He is 

a "thought leader” and authority on global trends, rapid 

business model change, business transformation in a 

period of economic uncertainty, and the necessity for fastpaced 

innovation. In the food and retail sector, Jim has 

been engaged by Nestlé, HJ Heinz, the Produce Marketing 

Association, and many other organizations. 

The results are in: what Canadian food companies are saying 

about their own innovations 

Dr. Dave Sparling, Chair in Agri-Food Innovation & 

Regulation, Richard Ivey School of Business, will provide 

an exclusive look at what’s really happening in Canadian 

companies. 

New approaches to innovation: Applications for Canada’s food 

and beverage sector 

Dr. Paul Paquin, Professor at the Institute of Nutraceuticals 

and Functional Foods at Laval University, will discuss 

new ways companies are successfully working with other 

partners to advance innovation. 

Collaborating for success: models that work 

• Jeff Bellairs, President of General Mills Worldwide 

Innovation Network (G-WIN) - an innovation network 

accessing the best research from around the world to 

facilitate new product development. Jeff will discuss how 

the network works, and outline some of its successes. 

• Jean Gattusso, President & CEO Lassonde Juices will 

share ways this mid-sized company has managed to 

innovate rapidly in a highly competitive sector. 

• John Rowe (invited), President, Island Abbey Foods and 

winner of the PEI Premier’s Award for Innovation in 

recognition of his success in developing honey-based products 

and winner of the 2010 SIAL d’Or Award for the world’s best 

new food product. John will share his company’s experience of 

rapid growth and new product innovation. 

Seeing black when going green: making new sustainability 

solutions pay off 

Environmental sustainability is a part of any good business - 

but how do companies remain competitive while going green 

Hear from large, medium, and smaller-sized food and beverage 

processors about sustainability shifts that raised their bottom line. 

• Helmi Ansari, Director of Sustainability and 

Productivity, PepsiCo Foods Frito Lay Canada will 

discuss innovative solutions toward environmental 

sustainability at Pepsico Foods Inc. 

• Bill Redelmeier, Southbrook Estate Winery will share his 

Ontario winery's commitment to sustainability initiatives 

such as organics, biodynamics, and green building designs. 

The Food Industry Innovation Forum is an initiative of Growing Forward, a federal-provincial-territorial initiative. 

www.oimp.ca 


[ Featured OIMP Member ] 

ABATE PACKERS 

Abate Packers prides themselves in working with family farms for the supply of Ontario 

grown meat. 

Abate Packers, a provincially licensed 

abattoir located in Arthur, Ontario, was 

originally established in 1967 by Salvatore 

& Phyllis Abate. Friends and family wanted 

fresh rabbit and game birds and wanted 

to know where they came from. Over the 

years, the company grew as Abate’s started 

to be approached by retailers for the 

very same reasons. Abate Packers prides 

themselves in working with family farms 

for the supply of Ontario grown meat. 

They are a proud supporter of Homegrown 

Ontario and 100 Mile Markets. 

Today, Abate Packers employs a staff of 45 

and is operated by Joe Abate, son of Salvatore 

& Phyllis, along with his wife Lorraine, 

Office Manager, daughters Danielle and 

Allison, Accounts Receivables/Payables, 

and son, Nico, Sales. 

They manufacture an array of specialty 

game products including rabbit, cornish 

hens, pheasant, quail, squab, duck, roaster 

chickens, goose, guinea fowl, and boneless 

chicken parts for a variety of ethnic 

markets, including Chinese, Italian, and 

Portuguese, specializing in Halal, Natural, 

and Hong Kong Dressed. They wholesale, 

retail, supply food service facilities, and 

provide freezer orders to niche markets 

across the province. 

Abate Packers joined the OIMP in 1996. 

“OIMP membership is important to me 

because if you want to be heard you have 

to do more than yell. The OIMP is the voice 

of reason in the Ontario meat industry. By 

being part of this association my family 

business is able to be independent”, says Joe 

Abate, President Abate Packers. 

Joe was elected to the OIMP Board of 

Directors in 2000. He served as Vice 

President from 2007-2011 and has just 

been elected as President for the 2011-2013 

term. Joe also sits on the Board of Directors 

of Ontario Independent Poultry Processors. 

Abates has been a long time supporter 

of the association, attending the various 

workshops OIMP presents throughout the 

“OIMP membership is 

important to me because 

if you want to be heard 

you have to do more than 

yell. The OIMP is the voice 

of reason in the Ontario 

meat industry. By being 

part of this association my 

family business is able to be 

independent” 

-Joe Abate, President 

year, is a generous sponsor at the OIMP 

Conference, and participated in the ‘Access 

Ontario’ booth at Grocery Innovations. 

“Attending OIMP functions has helped my 

business in various ways. I have improved 

production, educated myself and my staff 

in new trends and prepared for the future”, 

says Joe. 

Joe Abate and Abate Packers believe in 

giving back to their community. They 

belong to the Chamber of 

Commerce, have been involved 

with minor hockey and Joe is a 

service club volunteer. 

Joe Abate, Owner of Abate Packers, with Chef Rabiyah and Chef Arne at Grocery Innovations 

Joe Abate: President 

7597 Jones Baseline, RR 1 

Arthur, ON N0G 1A0 

Tel: 519-848-2107 

Toll: 800-692-2283 

Fax: 519-848-2793 

www.abatepackers.com 


www.oimp.ca

[ Featured OIMP Member ] 

N.B.C. HIDES 

N.B.C. Hides is a thriving worldwide hide processing company under Canadian ownership and 

administration. 

N.B.C. Hides, located in Kenilworth, Ontario, was first established 

in 2005 due to a huge demand from several tanneries in Portugal, 

for good quality Canadian hides. When Brian Vieria, President, 

first began the company he was operating from a small Quonset 

hut situated on a farm and was hand salting all the hides. 

Today, NBC Hides is a thriving worldwide hide processing 

company under Canadian ownership and administration. They 

built a new plant, expanding to over 7,000 sq. ft., in 2007 which 

operates as their current head office and main processing facility. 

They have brine tanks and a fleshing machine to provide customers 

with a better quality of hide. 

NBC Hides have plants in Ontario with a strong procurement 

base in Quebec and Manitoba. Their sales force covers the United 

States, Mexico, Europe and China. They offer a full range of hides 

in various grades of selection that are semi processed for their 

customer’s particular application. 

The hides get picked up from the slaughter plants and NBC Hides 

processes them for export to tanneries locally and internationally. 

All services are completed in house at one of their processing 

facilities. The goal at NBC Hides is very simple - to provide 

their customers with quality hides so that they can in turn create 

exquisite leather. 

NBC Hides joined the OIMP as an 

Associate Member in 2008. “Supporting 

the OIMP is important because OIMP 

provides the connections to many 

different industries that we require to run 

our business”, say Brian. 

NBC Hides head office and main processing facility, in Kenilworth, Ontario 

“Supporting the OIMP is important because 

OIMP provides the connections to many different 

industries that we require to run our business” 

- Brain Vieira, President 

Brian isn’t a stranger to the OIMP, having been a member when 

he was working in the industry. He served on the OIMP Board of 

Directors from 2002 to 2009 and has continually shown support of 

the association by attending the OIMP Conferences. 

NBC Hides - Great Leather Starts Here! 

Brian Vieira: President 

7246 Side Road, 5 West 

Kenilworth, ON N0G 2E0 

Tel: 519-323-9658 

Fax: 519-323-9261 

Email: nbc.hides@hsfx.ca 

www.nbchides.com 

www.oimp.ca 


[ Government Relations] 

MEAT PLANT GUIDELINES – PROVINCIALLY LICENSED MEAT 

PLANTS REGULATORY GUIDE 

The rationale behind the Regulation and what an inspector or auditor is looking for within 

your plant to ensure you are in compliance with the Regulation. 

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

your regulatory requirement under Meat Regulation 31/05 of the 

Food Safety and Quality Act. The guidelines provide the regulatory 

authority, the rationale behind the Regulation and what an 

inspector or auditor is looking for within your plant to ensure you 

are in compliance with the Regulation. 

As one of the efforts to improve the consistency of delivering their 

inspection program, the Food Inspection Branch has implemented 

a thorough review of these guidelines as part of their Policy Review 

Committee mandate. Changes to the guidelines will take place 

quarterly and will be communicated to industry and inspectors at 

the same time with effective dates January 1, April 1, July 1, and 

October 1. 

Meat Plant operators can request from OMAFRA a paper 

copy of the manual or a CD containing the guidelines. OIMP 

members can access the MPG from the Members Only Section 

If you are uncertain of a request made by an inspector 

you should always seek clarification. This type of 

communication is important because there may be 

a number of different solutions that will achieve the 

same regulatory outcome. You can refer to the Meat 

Plant Guidelines which contains the regulatory 

authority, contact your Area Manager or call the OIMP 

office and utilize the extension services available. 

April 1 Changes to Meat Plant Guidelines 

Reference # Element Factor Factor 

C9.04.03.01 Construction factors Construction Material 

P9.04.09.04 Location of Smokehouse Location and Construction of Rooms or area 

P9.04.09.05 Construction of Smokehouse Location and Construction of Rooms or Areas 

S9.08.16.02 Cooling and Refrigeration of Poultry & Rabbit Carcasses Cooling and Refrigeration 

C9.08.19.05 Labelling of Hunted Game Hunted Game 

P9.10.01.08 Cooling rate of cooked meat products Process Controls 

P9.10.01.12 Cooking of ready-to-eat meat products Process Controls 

P9.10.04.15 Smoke generation Processing Standards 

P9.10.04.16 Smokehouse temperature Processing Standards 

P9.10.04.17 Control of cold spots in smokehouses and ovens Processing Standards 

P9.12.04.02 Durable life determination Label Information 

The section regarding Occupational Health and Safety has been removed from the Meat Plant Guidelines and will no 

longer be part of the OMAFRA audit. Business owners are still subject to all regulations under the Ministry of Labour 

including requirements under the Occupational Health and Safety Act. Bill 69 under the Regulatory Modernization Act, 2007 

allows for information sharing about regulated organizations to improve efficiency in the administration and enforcement of 

regulatory legislation and to make consequential amendments to other Acts. 


www.oimp.ca

[ Government Relations ] 

FUNDING PROGRAMS 

A list of current funding programs available to the industry 

Broader Public Sector Investment Fund 

This initiative will help connect farmers, food processors, and 

distributors with schools, hospitals, and municipalities to increase 

the amount of Ontario food purchased by the broader public 

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

industry. The initiative will include: Funds for local projects 

that encourage business between institutions and farmers; the 

development of an electronic marketplace that links buyers 

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

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

be administered by the Greenbelt Fund, a sister organization 

of the Friends of the Greenbelt Foundation. Letter of Intent 

is due June 1, 2011 and applications are due August 1, 2011. 

www.Ontariofresh.ca 

Canadian Agricultural Adaptation Program (CAAP) 

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

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

remain competitive. CAAP will continue to support industryled 

initiatives at the national, regional and multi-regional 

levels. Funding support is available for projects designed to: 

Seize opportunities; Respond to new and emerging issues; 

and Pathfind and pilot solutions to new and ongoing issues. 

www.adaptcouncil.org 

FedDev Ontario Program - Prosperity Intitative 

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

new Southern Ontario Development Agency. It will help workers, 

communities and businesses in southern Ontario position 

themselves to take advantage of opportunities, as economic growth 

recovers in Canada and around the world. The prosperity initiative 

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

to undertake projects that will result in the diversification and 

enhanced competitiveness of southern Ontario regions and 

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

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

basis. Applicants must first submit a Statement of Intent outlining 

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

Initiative objectives, project stakeholders, future outcomes, overall 

costs and funding sources. Applicants receiving written approval 

from FedDev Ontario to proceed to the next phase may then 

submit a full project proposal. 

www.feddevontario.gc.ca 

Food Safety and Traceability Initiative (FSTI) 

Application submission opened on Tuesday, April 5, 2011 and 

closed Friday, April 8, 2011. 

The initiative provides cost-share funding to a maximum of $25,000 

per operation to assist agri-food producers and processors. 

www.oimp.ca 

The updated Application Form and Application Guidebook version 

3.0 are now available on the Growing Forward website: www. 

ontario.ca/foodsafety. Applicants are strongly encouraged to submit 

their complete Application Form version 3.0 on-time, as annual 

funding is limited and applications will be reviewed on a first come 

first served basis. Applications may be submitted by email, fax, 

mail or in-person. Applicants can only submit one application at a 

time. Group or batch submission of applications (by email, fax, inperson 

or mail) will not be accepted nor considered. If applicants 

have any questions when completing their application, they can 

contact the Growing Forward Contact Line at 1-888-479-3931. 

Ontario Market Investment Fund (OMIF) 

OMIF supports innovative market research, communications and/ 

or marketing projects that encourage Ontarians to buy locallyproduced 

foods. These projects include development of market 

opportunities, communication initiatives, and consumer or trade 

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

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

$100,000 are available. 

www.ontario.ca/omif 

Rural Economic Development Program (RED) 

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

Red supports rural economic development, stimulating new 

innovations and future development throughout rural Ontario. 

Priorities of the red program are: support the food processing 

sector; community revitalization; improve access to skills training 

and enhancement; and improve access to health care services. 

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

Scientific Research & Experimental Development 

(SR&ED) Tax Incentive Program 

This initiative is a federal tax incentive program, administered by 

the Canada Revenue Agency (CRA), that encourages Canadian 

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

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

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

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

expenditures on eligible R&D work done in Canada. 

www.cra-arc.gc.ca/sred 

The following website is an excellent resource 

to identify financial assistance programs: 

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

industry/funding-prog-index.htm 


[ Government News] 

The new ScottPec EcoCook 

Vertical Flow Smokehouse 


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from $25,700 

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and 

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Tumblers 

Ready Meats, Canned Foods, Cured Pork 

and Poultry, Meat for Further Processing, 

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Coating - Curing - Cooking - Chilling 

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For more information, call: 

Toll free: 1-888-343-5421 

15 Southgate Drive, Guelph, Ontario, Canada N1G 3M5 

Tel: 519-836-6902 • e-mail: info@scottpec.com 

www.scottpec.com 

IN THE COURTS 

Man Fined $3,500 For Distributing Uninspected Meat 

and Meat By-Products 

A resident of Carp, Ontario, pleaded guilty to a violation under the 

Food Safety and Quality Act 2001 as a result of an investigation 

by the Ontario Ministry of Natural Resources’ (MNR) Agriculture 

Investigations Unit. 

On January 19, 2011, Doug Rivington pleaded guilty in the Ontario 

Court of Justice in Perth to one count of distributing meat and meat 

by-products from a food animal that had not been slaughtered 

nor inspected in a meat plant licensed under the Food Safety and 

Quality Act, 2001, Meat Regulation (O. Reg. 31/05 as amended). 

This offence occurred on November 21, 2008. 

Justice of the Peace Bernard Swords sentenced Rivington to a 

$3,000 fine plus a victim fine surcharge of $500. One other charge 

was withdrawn. 

Livestock dealer Fined a Total of $5,000 For 

Transporting Fallen Animals 

A licensed livestock dealer of Mossley, Ontario, was convicted of 

a number of violations of the Ontario Food Safety and Quality 

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

Natural Resources’ (MNR) Agriculture Investigations Unit. 

On January 31, 2011, Peter J. DeKlein, operator of DeKlein 

Livestock Ltd., pleaded guilty in the Ontario Court of Justice in 

Kitchener to three counts of moving fallen animals (Holstein 

cows), contrary to subsection 4(2) of Ontario Regulation 105/09 

(Disposal of Deadstock) of the Food Safety and Quality Act, 2001. 

The court found that DeKlein trucked these cows to the Ontario 

Livestock Exchange, where they were examined by a veterinarian 

appointed by the Ontario Ministry of Agriculture, Food and Rural 

Affairs upon arrival. The veterinarian observed obvious signs of 

sickness and determined the cows were unfit for transportation or 

slaughter. These offences occurred on July 20 and 27, 2010. Justice 

of the Peace K. Johnson sentenced DeKlein to a $1,000 fine on each 

count, and ordered DeKlein pay a victim fine surcharge of $250 for 

each count, for a total of $3,750 in fines. 

More recently, on February 25, 2011, both Peter J. DeKlein and 

DeKlein Livestock Ltd. pleaded guilty in the Ontario Court of 

Justice in St. Thomas to one count each of moving a fallen cow 

contrary to Ontario Regulation 105/09. The court heard that a cow 

trucked by DeKlein to the Aylmer Stockyards Inc. was examined by 

an appointed veterinarian and found to be severely compromised. 

This offence occurred on July 7, 2010. Justice of the Peace K. Diaz 

sentenced DeKlein to a $1,000 fine, a victim fine surcharge of $250, 

and a one-year probation period. DeKlein Livestock Ltd. received 

a suspended sentence and a one-year probation period. All 

compromised cows were euthanized on the order of an appointed 

veterinarian. 

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

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

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

public health. 

www.oimp.ca

NAMES IN THE NEWS 

Dr. Deb Stark, Assistant Deputy Minister (ADM), OMAFRA 

- Food Safety & Environment Division has accepted a position, 

effective April 16th, at the Ministry of the Environment as the 

ADM of Environmental Sciences and Standards Division. Dr. Stark 

will continue her duties as Chief Veterinarian for Ontario. Dave 

Hope will be acting ADM for the Food Safety and Environment 

Division. 

OMAFRA has announced that QMI-SAI Canada and SGS 

Canada have been selected through a competitive process to 

provide audit and certification services for the Advantage Series 

of Food Safety Programs. Both organizations are accredited by 

a national accreditation board (Standards Council of Canada or 

American National Standards Institute). Processors can choose 

the company that best suits their needs. 

The Government of Canada is once again supporting the livestock 

industry as they develop a national traceability system. Agriculture 

Minister, Gerry Ritz, announced an investment of more than $3.7 

million to strengthen the Canadian Pork Council’s national swine 

traceability system, bringing the total investment for this initiative 

up to $7 million. 

OIMP Member Cory Van Groningen, VG Meats, was recently 

appointed to the Beef Improvement Ontario (BIO) Board of 

Directors. BIO serves the needs of progressive beef producers as 

they manage their business toward increased profitability. They 

are the one contact for meeting industry standards; RFID tags, age 

verification, genetic evaluations and tracking herd management. 

Ontario Cattlemen’s Association (OCA) held elections during 

their Annual General Meeting in February. Re‐elected as OCA 

President for 2011 is Curtis Royal of Simcoe County. Dan 

Darling, of Northumberland County resumes his position as the 

2011 OCA Vice‐President. New to the OCA Board is Joe Hill of 

Wellington County. 

Doris Valade, from Malabar Super 

Spice Company and David Hamill, 

from Winpak Ltd., were recently elected 

to the Canadian Meat Council Board of 

Directors joining Dennis Hicks from 

Pemberton & Associates Inc. and David Flomen, Viscofan Canada 

as Associate Member Representatives on the Board. 

The Canadian Council of Grocery Distributors (CCGD), the 

association representing the country’s largest grocery chains, 

dissolved February 28, 2011 after Loblaw Companies pulled out 

of the association. Loblaw and the four other biggest members of 

CCGD–Sobeys, Walmart Canada, Metro and Canada Safeway– 

have joined a new “Food Caucus” formed by the Retail Council 

of Canada. 

www.oimp.ca 

[ Industry News ] 

According to an article in Canadian Grocer most of the 16 

employees, of the CCGD, will lose their jobs, but a handful have 

been offered positions with the Retail Council of Canada. Among 

those who have agreed to join Retail Council so far are: Jackie 

Crichton in Ottawa, Allen Langdon in Vancouver, Frédéric Alberro 

in Quebec and David Wilkes in Toronto. 

An investment of $77,000, delivered by the AgriFlexibility Fund 

through the AgriProcessing Initiative enabled Heidelberg Foods 

Ltd. to purchase and install an automatic de-linking machine, a 

chill cooler unit and a blast freezer unit, allowing the company to 

meet the quick chilling CFIA requirements for its uncured meat 

products. These improvements are expected to result in an increase 

in the annual demand for pork, beef and turkey and the creation of 

new jobs for Ontario. 

“Good news spreads fast,” Steve Caron, General Manager of 

Heidelberg Foods Ltd. added. “Since becoming a Federally 

Registered Facility in 2007 and subsequently removing allergens 

from our products, we’ve enjoyed a significant increase in demand 

for the Noah Martin Brand products, particularly the meat snacks. 

The equipment purchased, as a result of the monies received from 

the Economic Action Plan, will give our St Jacobs plant the much 

needed extra capacity to meet projected growth - not only in shelf 

stable meats – but, also in our whole muscle hams, turkeys and 

roast beef.” 

Wilma Jeffray from Grey Bruce was acclaimed for a third term 

as Chair of Ontario Pork at the organization’s board of directors 

meeting in Guelph on April 5. Together with newly elected Vice 

Chair, Amy Cronin, from Huron County, the two women will lead 

the 2011 Ontario Pork Board of Directors. Other board members 

include Doug Ahrens, Beth Clark, John de Bruyn, Oliver Haan, 

Curtiss Littlejohn, Teresa Van Raay and Bill Wymenga. 

The leadership of the Ontario Cattlemen’s Association and 

Ontario Pork applauded the Ontario government’s decision to 

establish a new risk management program to give farmers the 

insurance to protect against market fluctuations beyond their 

control. 

Ontario Agriculture Minister Carol Mitchell says the announcement 

of business risk management programs for provincial farmers 

“is the most significant, transformational, made-in-Ontario 

agriculture program in 25 years.” 

Finance Minister, Dwight Duncan, told MPPs at Queen’s Park 

the government is implementing a permanent risk management 

program for grains and oilseeds plus putting in new permanent 

programs for cattle, hogs, sheep, veal and a self-directed risk 

management program for fruits and vegetables. 

A total of $150 million has been earmarked in the 2011 budget 

for the programs. The government is working with the commodity 

groups to have the programs in place by June. 


[ Industry News ] 

WILLOWGROVE HILL PORK WINS PREMIER'S AWARD 

FOR AGRI-FOOD INNOVATION 

Willowgrove Hill Pork 

was the recipients of this 

year’s Premier’s Award 

for Agri-Food Innovation 

Excellence – a prestigious award that recognizes industry 

innovation, vision and leadership. 

The Premier’s Award was presented to Willowgrove Hill Pork for 

their premium pork that is nutritionally enriched with DHA/EPA 

Omega-3 Polyunsaturated Fatty Acids and Organic Selenium. 

These are considered essential nutrients for the maintenance of 

general human health, normal growth and development. Together, 

they support the normal physical development of the brain, eyes 

and nerves. 

“We set out to offer Ontario families exactly what’s important to 

us: great-tasting, healthier pork that’s traceable from farm to table. 

We’re truly honoured to be recognized for our contribution to the 

industry. We’re also thankful to the grocers and butchers who have 

not only embraced our unique product – but have also successfully 

marketed it to discriminating customers.” 

-Paul Hill, Farmer/Owner 

“We undertook a long process, in a very challenging industry, because 

developing delicious, nutritionally enriched pork was important to 

our family. We’re committed to this personally – and professionally.” 

-Rosie Hill, Farmer/Owner 

About the Program 

The Premier’s Award for Agri-Food Innovation Excellence was 

established in 2006 to recognize and foster innovation in the agrifood 

industry. The five-year, $2.5 million program encourages the 

development of prosperity in Ontario’s rural communities and 

on farms by recognizing innovations that add value to existing 

products, create jobs and drive economic growth. 

As many as 55 regional awards, valued at $5,000 each, can be 

presented each year. Recipients of the Premier’s Award (up to 

$100,000) and the Minister’s Award (up to $50,000) are selected 

from the regional winners. 

Additional information, guidelines and applications forms are 

available on the Ontario Ministry of Agriculture, Food and Rural 

Affairs website or by calling the Agricultural Information Contact 

Centre at 1-877-424-1300. 

FLEWWELLING INSURANCE: THE MEAT SPECIALISTS 

Get The Best Insurance Cuts 

Canada Prime Coverage, Pricing and Service 

Food Specific Coverage 

• Spoilage [loss of Refrigeration; 

Product Contamination; Product 

Infestation] 

• Spoilage [on site; in storage; in 

transit including failure of own 

reefers] 

• Brand Protection [loss of sales 

due to damage to brand [bad 

publicity from contamination / 

infestation] 

• Brand Protection [additional 

Funds for public relations and 

positive advertising] 

• Loss of Income [due to contamination 

/ infestation of a supplier or 

a customer] 

• Recalled product expenses [for 

Removal and Disposal of recalled 

product] 

Insurance Coverage 

• Loss or Damage Physical 

Assets [Building, Equipment 

and Materials] 

• Breakdown to Equipment 

and Machinery 

• Loss or Decrease in Cash 

Flow [Business Interruption] 

• Legal Exposures [Third 

party liability for your premises, 

operations and products]. 

Flewwelling Canada 

Prime Service 

• Comprehensive review and 

needs analysis 

• Innovative Coverage solutions 

• Competing quotes from 

selected Insurers 

• Alliance with leading Food 

Safety specialist [Consulting 

–best manufacturing / operating 

practices; Audits – HACCP, GAP 

assessment, hygiene and sanitation; 

Training – HACCP implementation] 

Toll Free 1.800.469.5611 

Steve Scott BA CIP steve.scott@flewwelling.com 

Geoff Freeman geoff.freeman@flewwelling.com 


320 North Queen St., Ste 132 

Etobicoke, ON M9C 5K4 

www.flewwelling.com 

Tel: 416-622-8713; 

TF 1-800-469-5611 

Fax: 416-622-1876 

www.oimp.ca

[ Market Development ] 

INTRODUCING ONTARIO’S HERITAGE MEAT – OUR FAMILY’S 

FINEST COLLECTION 

The Ontario Finest Meat Competition was used as a vehicle for discovering the best 

products for the new brand. 

The already established Ontario Finest Meat Competition 

was used as a vehicle for discovering the best products to 

use for launching both the pilot project and the new brand. 

OIMP is also putting in place a distribution channel that 

smaller processors will have access to, and its representatives 

have met with retailers, such as Sobeys, L&M Food Markets, 

Michael-Angelo’s and Starsky, to find a market for the 

products. 

In the spring and summer of 2010, Ontario Independent 

Meat Processors (OIMP) surveyed its members with a goal 

of uncovering areas where the OIMP could offer additional 

value and support. The survey identified that OIMP members 

have quality, innovative products that many would like to 

offer to retailers outside their local area. It also indicated 

that, in order to expand beyond local borders, many of these 

processors require assistance with respect to: 

• Distribution 

• Building relationships with and marketing the products 

to retailers 

• Marketing the products to consumers 

In response to this survey, OIMP developed a pilot project 

that would provide solutions to these challenges. The OIMP 

board committed dollars to marketing and OIMP also 

applied for additional funds to get the project initially off of 

the ground with the long term goal off making the initiative 

self-sustaining. 

An OIMP Market Development committee was established 

to assist and provide direction for the project. After several 

meetings, which included attending an all-day branding 

session, a new brand that represents premium artisanal 

processed meat and poultry products made with meat and 

poultry that has been raised, finished and processed in 

Ontario (as per Foodland Ontario and Homegrown Ontario 

definitions) has been created. 

OIMP is pleased to introduce Ontario’s Heritage Meat - a 

collection of artisan-style, award-winning products, made 

with pride, passion and integrity by local processors. The 

collection encompasses both traditional and innovative 

products made with the skills and in some cases the recipes 

that have been passed down through families over several 

generations. 

“ Ontario’s Heritage Meat - a 

collection of artisan-style, awardwinning 

products, made with pride, 

passion and integrity by local 

processors.” 

Products will begin appearing in-store at participating 

retailers over the next few months. Point-of-sale materials 

are being developed to promote the products and there 

will be in-store sampling; media outreach; a social media 

campaign and other promotional activities all designed to 

educate and inform consumers about the quality products 

OIMP members offer. 

Visit www.ontariomeatproducts.ca for updates, recipes and 

information about Ontario’s Heritage Meat products. 

For more information contact Cara Epp at 647-217-2835 

projects@oimp.ca 

Follow us @OntFinestMeat 

www.oimp.ca 


[ Commodity Partners] 

CREATING ONTARIO 

VEAL APPEAL 

The Ontario Veal Association continues to 

support processors with marketing initiatives 

aimed at increasing sales of Ontario veal 

The beautiful 10 x 20 corner Ontario Veal 

Appeal booth was busy at last month’s 

Toronto Wine & Cheese Show. Marinated 

veal sizzled in the pan and the aroma 

attracted many to the booth where they 

sampled the veal, discussed cooking 

methods and nutrition with the staff, and 

took away recipe and cooking tip booklets. 

The presentation stage offered popular 

chefs cooking with, and extolling the 

virtues of, Ontario veal. Ontario Veal was 

promoted on the show’s website, in the 

show guide and throughout the show. The 

brand impressions touched far more than 

the approximately 29,000 show visitors. 

A presence at shows such as the Toronto 

Wine & Cheese Show is just one of the 

many ways the Ontario Veal Association 

promotes veal. The dynamic logo and 

Ontario Veal Appeal tagline was developed 

just a few short years ago and is used on 

point-of-sale and educational materials to 

capture consumers’ attention. 

Ontariovealappeal.ca has become an online 

resource for consumers, media, retail and 

foodservice trade. Visitors to the site will 

discover veal recipes; wine pairings; tips 

on choosing, storing and cooking veal; 

health articles; nutrition information and 

information on Ontario veal production. 

Through the website visitors can also sign 

up to join the more than 3,000 subscribers 

and receive the monthly eNewsletter - 

Vealing Delicious and Vealing Nutritious. 

Naturally lean and high in protein, Ontario 

veal is good fit for health-conscious 

individuals. Recognizing this, Ontario 

Veal has targeted health educators and 

influencers such as dietitians and fitness 

trainers with educational outreach and 

contests and promotions with Dietitians of 

Canada, the Heart and Stroke Foundation 

and CanFit Pro. 

Partnerships with 

Foodland Ontario and 

Homegrown Ontario 

have resulted in 

additional promotion 

and identification of 

Ontario veal at the 

point-of-purchase. 

Homegrown Ontario 

continues to feature 

veal on its website 

and in its eNewsletters 

that are distributed 

to more than 12,000 

subscribers. Veal recipes are also included 

in the recipe booklets that the Ontario 

Independent Meat Processors have 

developed and distributed at events and 

shows such as Grocery Innovations and the 

Royal Agricultural Winter Fair. 

This year Ontario Veal Association will 

continue its efforts to promote veal to 

consumers, influencers, media and trade. 

Currently, Ontario Veal has a foodservice 

survey in field with the goal of reaching 

out to the culinary arts industry to ensure 

there is more veal on the menu. Media will 

continue to receive veal recipes, cut and 

cooking tips to share with their audience 

and outreach to consumers via social media 

vehicles such as Facebook and Twitter is 

planned. Visit www.ontariovealappeal.ca 

or contact the Ontario Veal Association for 

more information on upcoming marketing 

initiatives. 

About Ontario Veal 

Ontario veal calves are raised to 

approximately 295 to 318 kg (650 to 700 

lbs.) and next to beef, are one of the oldest 

of all animals we consume. 

“Visitors to the site will discover veal 

recipes; wine pairings; tips on choosing, 

storing and cooking veal; health articles; 

nutrition information and information on 

Ontario veal production.” 

More than 95% of Ontario farms are family 

operated and dedicated to producing a 

high-quality and wholesome product. 

Various housing methods are used by 

Ontario veal producers and each allows 

for a safe and comfortable environment 

where veal calves can easily interact with 

each other. Ontario veal is produced in 

accordance with best practice standards 

specified by the industry, Health Canada 

and the Canadian Food Inspection Agency. 

About the Ontario Veal Association 

Incorporated in 1990, the Ontario Veal 

Association is a voluntary, non-profit 

association that represents the specific 

needs and interests of more than 450 grainfed 

and milk-fed veal producers in Ontario. 

Contact: 

Jennifer Haley 

Executive Director 

jhaley@livestockalliance.ca 

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


www.oimp.ca

[ Featured Recipe ] 

VEAL TENDERLOIN WITH GRILLED TOMATOES 

Spring is here! Bring Ontario veal tenderloin together with cherry tomatoes and fire up 

the grill to create an easy weeknight meal. Share this recipe with your family, friends and 

customers - For more recipes visit www.homegrownontario.ca 

Ingredients: 

1 lb Ontario veal tenderloin 500 g 

2 tsp canola oil 10 mL 

1/2 tsp each, salt and pepper 2 mL 

2 tbsp freshly grated Parmesan cheese 30 mL 

1 tbsp minced fresh parsley 15 mL 

2 cups cherry tomatoes, halved 500 mL 

1 tbsp canola oil 15 mL 

1/2 tsp each, coarse salt and pepper 2 mL 

2 garlic cloves, minced 2 

2 green onions, finely sliced 2 

1/4 cup finely chopped basil 50 mL 

Preparation: 

Brush tenderloin with oil and season with salt and pepper. 

Heat grill to medium-high heat. Sear veal on all sides. 

Transfer to indirect heat and cook for 15 minutes until 

the internal temperature reads 160°F (71°C). Remove 

from grill and transfer to cutting board. Sprinkle with 

Parmesan and parsley. Let rest 10 minutes before cutting 

into thick slices. 

In a medium sized bowl, toss tomatoes with oil, salt, 

pepper and garlic. Grill in a grill basket or in foil, just 

until tomatoes blacken and begin to soften. Transfer to 

bowl and toss with green onions and basil. Serve warm 

or at room temperature with sliced veal. 

Makes 4 servings. 

www.homegrownontario.ca 

www.oimp.ca 



www.oimp.ca

Advertiser Index 

Donnell Insurance Brokers Ltd. pg. 8 

www.donnellins.com 

Duropac pg. 5 

www.duropac.com 

Flewwelling Insurance Brokers ltd. pg. 22 

www.Flewelling.com 

Handtmann Canada pg. 28 

www.handtmann.ca 

Malabar Super Spice pg. 28 

www.malabarsuperspice.com 

Pemberton & Associates Inc pg. 14 

www.pemcom.com 

Scott Processing Equipment & Controls pg. 20 & 28 

www.scottpec.com 

Sipromac In. pg. 8 

www.sipromac.com 

The Meat Depot 

pg.13 

www.themeatdepot.ca 

VC999 Canada Ltd pg. 26 

www.vc999.com 

CLASSIFIEDS 

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

BLOCKtalk and on the OIMP website 

Help Wanted 

VG Meats has been in business for 40 

years and is opening a new retail location 

in Stoney Creek. We are in need of a Retail 

Meat Manager, Retail Counter Manager, 

Meat Cutter, Chef, and meat and deli 

clerks - full time and part time. Our hours 

are from 7:30 to 6:00 Monday through 

Saturday. 

Email resumes and a letter indicating 

why you would be a good candidate for the 

position to Kyle at: careers@vgmeats.ca 

Northern Meat Packers is a provincially 

licensed abattoir located in Trout Creek, 

Ontario. We are looking for full time and 

part time meat cutters. Situated in beautiful 

Northern Ontario, this plant is ideal for a 

family moving north. 

Call Mark - Tel: 705-723-5573 - Trout Creek 

Classified 

VIP2020 Colour Label Printer Prints 

up to 5” wide labels. Works with any 

computer graphics program. On demand 

colour labels that can include barcodes, 

print one to one thousand labels at a time 

- $3,000; 2001 GMC C6500 Refrigerated 

white ext, Top kick with refer and walk in 

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

meets food inspection standards, fibreglass 

and aluminum interior, Mileage: 191,000 

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

horsepower, 208 3 phase - $3,000. 

Call Cory - Tel: 519-426-2000 - Simcoe 

100 lb Mixer, Stainless Steel, Power 208, 

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

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

Food Warmer, 20 Trays, Bought new $2000 

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

- $2,400. 

Call Ted - Tel: 905-383-4433 - Hamilton 

Fully Restored Antique Sausage Stuffer 

All original parts. Wonderful piece of art for 

a company to display in their head office. 

They don’t make them like this anymore! 

- $2,500. 

Call Mike - Tel: 519-352-6630 - Chatham 

Food grade commercial incline belt 

conveyor. Heavy duty stainless steel 

construction. Fabricated for the food 

industry. Only 3 years old - $1700. 

Call Mike - Tel: 519-352-6630 - Chatham 

Interested in Placing a classified ad 

OIMP Business Members advertise items 

for sale, equipment needed, or help wanted 

in the classified section of BLOCKtalk and 

on the OIMP website for FREE. 

Send your classified ads to: 

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

to guarantee space in the next issue. 

1-800-263-3797 

www.oimp.ca 


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HM_AZ_Canada_204774_0210_RZ.indd 1 

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