Iwant to reflect on both the privilege and responsibility we share in upholding Canada’s reputation as one of the safest food-producing nations in the world. That reputation is not a given; it is earned and upheld every day through the way we grow, process, monitor, and handle food across our establishments. Today’s food systems are more interconnected and sophisticated than ever before, and keeping pace requires us to embrace innovation and change. From predictive risk modelling to enhanced traceability and real-time digital monitoring, we now have access to tools that can make our food systems smarter, faster, and safer. Many of our members are already setting the standard through enhanced training programs, food handler courses, proactive third-party audits, advanced testing,collaborative research with academic partners, and the validation of both processes and products. As interprovincial trade discussions progress and Canada’s global export markets expand, food safety remains centralnot only to public health but to our economic credibility. Continued efforts to enhance food safety will not only strengthen our own industry but also support all partners across the agri-food sector and supply chain. These shared efforts help reinforce Canada’s position as a go-to supplier on the world stage. Let us continue to lead with purpose, modernize with courage, and ensure Canada’s food safety system remains not just among the best, but a global benchmark for excellence.
VISION
A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry.
MISSION
We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members.
MPO LIFETIME MEMBERS
• Carlos Domingos (2023)
• Richard Halenda (2021)
• Doris Valade (2019)
• Laurie Nicol (2018)
• Joe Abate (2017)
• Brian Quinn (2016)
• Graham Dalziel (2015)
• Tony Facciolo (2011)
Gerhard Metzger Chair
Food safety is the foundation of consumer trustand business success. At Meat & Poultry Ontario, we’re working to make sure processors have the tools, resources, and guidance they need to reinforcetheir food safety systems.Through our Food Safety Excellence Project, MPO is helping processors upgrade their programs in ways that are practical and scalable. We are here to support every step of the journey. We also know that education is key. In September, we’ll be hosting a webinar: Introduction to HACCP for Meat Processors. This session is perfect for those who are new to food safety management or who want a refresher on the core principles behind HACCP. As more buyers and regulators demand structured, documented systems, all facilities must understandthe fundamentals. Then, in October, we’re excited to launch a new online tool designed to help processors identify which food safety system best suits their needs. Choosing the right approach, whether that’s a formal HACCP program or a more tailored in-house system, can be overwhelming. This tool will simplify that decision-making process and point operators in the right direction. For those looking for personalized support, MPO offers 1-on-1 advisory sessions with a food safety systems specialist. Through our collaboration with Ontario’s Centres of Innovation, we’re engaging with software and AI companies developing tomorrow’s food safety tools. Imagine a system that uses AI-assisted video to confirm recipes are followed exactly. Or one that automatically assigns staff tasks, flags missed checks, and audits digital records to ensure your food safety program is always current and compliant. We’re proud of the work we’re doing, but more importantly, we’re excited about what’s possible when processors have the support they need. If your business is looking to improve its food safety systems, whether in small steps or big leaps, we’re here to help.
Franco Naccarato, Executive Director
• Pat Johnson (2005)
• Gerry Houtzager (2003)
• Leo Rocheleau (2001)
• Jim Vidoczy (2000)
• Nancy Ackert (1997)
• Dr. Ron Usborne (1996)
• Ron Deeth (1995)
MPO LONG TIME MEMBERS
Thank you to our long time members who have been helping move the industry forward for over 25 years.
Ontario Pork - 1980
Gord’s Abattoir Inc. - 1982
L’Orignal Packing Ltd. - 1986
Walnut Hill Farm - 1986
MMIS / Mondo Inc. - 1986
VG Meats - 1987
Stemmler Meats - 1988
Darling International Canada Inc. - 1988
Schinkels’ Gourmet Meats
- 1989
Springer’s Meats Inc. - 1989
Chicken Farmers of Ontario
- 1989
Jetnet Norstar Corp. - 1989
Brenner Packers Ltd. - 1991
Norwich Packers Ltd. - 1991
Weston Abattoir Ltd. - 1991
Hay’s Custom Cutting - 1992
Hoffman’s Meats & European Deli - 1992
Newmarket Meat Packers Ltd. - 1992
Handtmann Canada Ltd.1992
Metzger Meat Products1993
Schinkel’s Legacy - 1993
Yes Group Inc. - 1993
Malabar Ingredients - 1994
R Denninger’s Ltd. - 1995
Abate Packers Ltd. - 1996
Domingos Meat Packers Ltd. - 1996
Sargent Farms Ltd. - 1996
Townsend Butchers Inc.1996
Conestoga Meat Packers Ltd. - 1997
Pemberton & Associates Inc. - 1998
Mallot Creek (1999)
MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS
• Abate Packers Ltd. (2024)
• King Cole Duck (2021)
• Hayter’s Farm, Dashwood (2016)
• Schinkel’s Legacy, Chatham (2014)
• Conestoga Meat Packers, Breslau (2013)
• In Memory of Dave Tiller (2012)
• Halenda’s Fine Foods, Oshawa (2011)
• Springer’s Meats, Hamilton (2010)
• VG Meats, Simcoe (2009)
• Stemmler’s Meat & Cheese, Heidelberg (2008)
• Leo Rocheleau, Maidstone (2007)
ASSOCIATE MEMBER RECOGNITION AWARD
• The Yes Group (2024)
• Pemberton & Associates Inc. (2023)
• Farm Credit Canada (2022)
• Viscofan (2021)
• Multivac Canada Inc., Brampton (2020)
• Nick Van Lankveld, OMAFRA (2024)
• Natasha Barlett, OMAFRA (2022)
•
• Reiser Canada, Burlington (2019)
• VC999, Saint-Germain-deGrantham (2018)
• Handtmann Canada, Waterloo (2017)
• Malabar Super Spice, Burlington (2016)
• Kelly McAslan, OMAFRA (2022)
In memoriam to Joe Abate (2024)
Welcome to the Association MPO
Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.
Joined July 2025
NetZilch Power Insights
David Taylor info@netzilch.com (705) 977-1279 87 Kentledge Avenue
Holland Landing, ON L9N 0V9
The Halal Approval Global
Ahmad Hebesha technicalca@thap.ae (647) 575-7543 2465 Cawthra Road Mississauga, ON L5B 4E8
Joined May 2025 CREM Co. Labs
Bahram Zargar bzargar@cremco.ca (289) 315-3639 3403 American Drive Mississauga, ON L4V 1T4
BLOCKtalk is the official publication of the MPO, distributed to over 250 MPO 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.
ADMINISTRATION BOARD LISTING
EXECUTIVE DIRECTOR
Franco Naccarato franco@MeatPoultryON.ca
TECHNICAL DIRECTOR
Daphne Nuys-Hall technical@MeatPoultryON.ca
MEMBERSHIP & EVENTS SPECIALIST
Laura Shantz member@MeatPoultryON.ca
EDITOR, BLOCKTALK MAGAZINE
Stacey Newman editor@MeatPoultryON.ca
FOOD SAFETY SYSTEMS SPECIALIST
Baljit Kheeva foodsafety@meatpoultryon.ca
CMIT DIRECTOR
Jim Reynolds cmit@meatpoultryon.ca
MARKET DEVELOPMENT
SPECIALIST
Rob Viveiros connect@meatpoultryon.ca
MARKETING COORDINATOR
Hang Nguyen engagement@meatpoultryon.ca
BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.
ADVERTISING DEADLINES 2025
Spring January 15
Summer April 19
Fall July 19
Winter October 18
CHAIR | Gerhard Metzger
Metzger Meats, Hensall
VICE-CHAIR | Doug Alexander
Leadbetter Foods Inc., Orillia
PAST CHAIR | Carol Goriup
Florence Meats, Oakville
SECRETARY/TREASURER | Adam Hayward
Nesbitt’s Meat Market, Lindsay
DIRECTOR | Dale Schefter Schefter Poultry Processing Ltd., Gorrie
DIRECTOR | Yaser Al Qayem Parkhill Meats, Parkhill
DIRECTOR | Christine BonneauO’Neill
L’Orignal Packing, L’Orignal
DIRECTOR | Shannon Desborough
Finest Sausage & Meats, Kitchener
DIRECTOR | Rafal Rusiniak Handtmann Canada Limited, Waterloo
DIRECTOR | Darren Telepanich Domingo’s, Arthur
DIRECTOR | Mihir Mukherjee UniPac, Toronto
DIRECTOR | Peter Sanagan Sanagan’s Meat Locker, Toronto
The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.
Spice & Seasoning Blends
Rubs & Decor Seasonings
Brine Injection Units
Curing Salt
Sausage Seasonings
Sausage Binder Units
Functional Food Ingredients
Custom Blending
Beyond the Manual Test: How Meat & Poultry Producers Elevate Food Safety Conformity
From Sesotec Canada
In the meat and poultry industry, high-speed production lines meet strict regulatory oversight. A single foreign object can trigger a costly recall, damage brand reputation, and compromise consumer trust. While inspection solutions like X-Ray systems or metal detectors are standard across most facilities, their validation and verification are often inefficient and may lack strict compliance. These systems should have their performance validated through internal audits on a regular basis to confirm that they are able to detect potential contaminants.
Many operations rely on manual testing and documentation of these audits, manually filling in standardized sheets with the required information, confirming successful tests and noting any additional information required by the site food safety plan. As production demands grow and requirements from thirdparty auditors and customers become more demanding, this time-intensive process reveals its limits with the increased potential of human error and process issues.
Operators, or quality professionals, are often tasked with performing these internal audits with test samples defined in the food safety plan. For metal detectors, test samples are specifically sized metal contaminants (Ferrous, NonFerrous and Stainless-Steel). X-rays utilize specifically sized target contaminants such as Stainless-Steel (Ferrous and Non-Ferrous), glass (aluminum), synth-bone, various plastics and other sample types. The frequency of these tests is typically hourly or may be triggered by any number of events, such as start of shift, product count, product changeover or other factors. Test samples are passed through the system and results are manually recorded. This manual process allows the risk of inconsistencies such as missed or forged checks, incorrect documentation, and variability in execution, which can all lead to nonconformances or undetected contamination.
For producers handling meat and poultry, where product changeovers are frequent and line speeds are high, this manual approach can become a bottleneck. It adds pressure to operators, increases the risk of error, and
creates gaps in traceability. “Processors are relying on their staff to remember, record, and react—when what they really need is a system that can do that for them,” said Jona Senk, Regional Sales Manager at Sesotec Canada.
To address these inconsistencies, the use of metal detectors and X-ray systems equipped with automated testing and digital documentation capabilities is recommended. By utilizing these technologies, the onus of recording results and maintaining the documentation shifts from the operator to the machine, reducing pressure on operators and eliminating the risk of errors.
Sesotec’s Audit Check feature, available on both X-ray systems and metal detectors, automates this testing and verification process and is part of the Integrated Compliance Module. ICM is one feature of the inspection systems software, which prompts operators when a test is due based on pre-determined triggers (time, product count, or product changeover, etc), allowing facilities to align testing frequency with their HACCP and site plans.
Audit Check validates test samples against predefined thresholds and logs the results automatically. These logs contain time stamps, operator IDs, test body specs, and pass/fail results, along with signal strengths and are stored in the system’s internal memory, which is tamper-resistant and can also be exported.
By breaking the verification process into guided steps, described on the user interface, each stage of the verification (request, execution, and result logging) is automatically monitored and tracked. If a test or step fails, or deviates from expected parameters, the system can escalate the issue, up to stopping the line entirely.
Audit Check supports product-specific test routines, reducing the risk of using incorrect samples. It is also integrated with Sesotec’s Sensitivity Prediction and Compliance Mode, which estimates achievable detection levels and locks validated settings to prevent unauthorized changes.
“This type of digital traceability and easy-to-use guidance means fewer surprises for meat and poultry processors, as
well as a stronger and more resilient food safety system,” says Brandon Gagnon, Business Development Manager at Sesotec Canada.
In today’s food production landscape, relying on manual testing and documentation is becoming increasingly insufficient. By moving to systems with automated verification and documentation capabilities, like Sesotec’s Audit Check, meat and poultry producers can move from reactive compliance to automated verification. Whether your facility runs boneless chicken, ground beef, or deli meats, the ability to automate and document frees up employee resources to focus on other critical tasks while keeping an audit-ready document trail. Audit Check reduces the risk of human error, ensuring your product meets the highest safety standards.
PARTNER WITH CANADA’S COLD CHAIN EXPERTS
Helping Ontario’s meat and poultry suppliers deliver with confidence.
Over delivers under budget.
• Maximum versatility and dependability
• Simple mechanics for less downtime
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Food Safety and Efficiency Drive Innovation in Food Processing
By Trevor Bacque, Farm Credit Canada
Food and beverage processors have been forced to lay their innovation cards on the table. In an era when brand power, customer loyalty and, above all, product demand are driving markets, businesses have adapted and continued to innovate to meet the changing times.
Bakery Embraces Innovation, Uncertainty
For the Calgary Italian Bakery, a commercial operation since 1962, the need for change and innovation to stay afloat has been a necessary, if harrowing, road for co-owners and brothers Louis and David Bontorin.
COVID-19 was not the best time to implement innovation at the bakery. Business acumen led to the urge to hold onto cash, but Louis and David had other ideas.
“Even though it (was) sort of a time of darkness, it’s also a time of rebirth,” David says.
More Natural Food
Part of the company’s rebirth strategy was a deliberate shift back to producing breads and other products that “mom and dad used to eat,” – foods with the fewest ingredients possible. That line is called Famiglia (Italian for family), a tribute to their parents, and contains no added sugar or fat.
However, the switch involved ripping out old extrusion technology. The equipment produced a consistent product, but it was hard on the dough and ultimately weakened its gluten strength. That meant additives had to be added to the bread to re-leaven it.
The addition of three new pieces of equipment in the summer of 2020 allowed for key changes. The bakery added a de-panner, a complete bread line - including a divider to separate the dough, a rounder to round the dough, an intermediate proofer to let the dough relax and rest, a molder for shaping the dough, and a loader for their hearth oven.
The new equipment, which is still automated, allows the bakery to double hourly output while being considerably gentler on the bread dough and removing additivesimportant for the finished product that a customer will eye in-store.
As Bontorin looks ahead to the future, he and David are re-evaluating all relationships, processes and their business model to adopt the agility to innovate and give customers what they want while still earning a profit.
Meat processor speeds up production, increases safety
Innovation to improve safety for both food and personnel has been the focus of innovations for a pork producer in Alberta.
A new 12-foot-long conveyor belt-style microwave is now in place to aid with the production in the company’s salami division.
The giant microwave is capable of defrosting 3,000 kilograms of meat an hour. Meat is separated into 20-kilogram blocks and is chilled in just 150 seconds, and then it moves on for further processing. Previously, meat thawed on its own to a chilled temperature before processing. This procedure took anywhere from 24 to 48 hours, depending on the size of the meat block. It was handled multiple times, and the processing line physically took up lots of space at the operations centre.
Increased Efficiency
The new line requires two people, it’s faster, safer and less product is lost due to liquid evaporation.
As the CEO mentioned, the difference between personal safety and food safety is very narrow. A lot of the things we do to keep food safe, we do to keep our staff safe.
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With fewer people working on the meat thawing, they have redeployed labour into other productive activities at the plant.
Food safety
Beyond the new microwave, the company has also installed both X-ray and metal detectors for products leaving the plant. Foreign material could end up in a product during processing, and these two devices add an extra layer of security moving forward.
Proactive Innovation Research
Food safety was top of mind as Gay Lea Foods worked with Agriculture and Agri-Food Canada to develop a chemicalfree way to prevent the risk of listeria in food processing environments.
201 Don Park Road, Unit 1
Markham, ON L3R 1C2
Tel: 1-800-465-3536
Email: sales@yesgroup.ca
The Canadian dairy co-operative partnered with AAFC’s Research and Development Centre in Guelph to identify and test the effectiveness of a natural antimicrobial that will specifically target only Listeria bacteria without harming other beneficial species.
Effective sanitation is key to controlling Listeria in processing environments, but this involves the use of chemicals. Anilda Guri at Gay Lea Foods says there is growing consumer demand for natural products. Developing a chemical-free way to prevent the risk of listeria is in anticipation of meeting that demand.
Bottom Line
Remaining agile, anticipating consumer demands, watching out for food safety, and increasing efficiency all play pivotal roles in seeking and implementing innovations in food processing - from bakeries to meat processors to dairy processors.
This article is reprinted by permission of the author (Trevor Bacque and FCC. It was originally published in the FCC Knowledge Newsletter. For subscription information about the FCC Knowledge Newsletter, see www.fcc.ca/newsletter.
Supporting Interprovincial Trade: Preparing for the Opportunities of Bill C-5
From Meat & Poultry Ontario
As Bill C-5 advances through Parliament, bringing Canada closer to opening interprovincial trade in meat, Meat & Poultry Ontario (MPO) has been working to ensure Ontario processors are well-positioned to benefit from this historic change. For too long, provincial meat plants have faced barriers that limited their ability to sell across borders, even while meeting rigorous food safety standards. Bill C-5 represents an opportunity to strengthen Canada’s domestic food system, and MPO has made it a priority to prepare our sector for success.
Laying the Groundwork
In 2023, MPO launched a project designed to help provincial meat processors become “pilot ready” for interprovincial trade. This initiative provided tools, checklists, and assessments to demonstrate food safety equivalency, as well as an analysis of market potential and capital needs. The results were promising: participating processors reported they could increase sales by up to 30% if trade barriers were removed, with most able to expand with minimal investment.
The project also explored two potential models for a Meat Interprovincial Trade Eligibility Program (MITEP). One option, a Cooperative Interprovincial Meat Trade Program (CIMTP), would create a centralized approach similar to the U.S. Cooperative Interstate Shipment system. The other, a Provincial+ model, would rely on third-party audits to designate eligible plants. Both models offer practical pathways for growth while maintaining strong oversight of food safety standards.
Working with Regulators
Since releasing these findings, MPO has been in close discussions with the Canadian Food Inspection Agency (CFIA) and the Ontario Ministry of Agriculture, Food and Agribusiness (OMAFRA) to define the parameters of a pilot program. These conversations are helping to shape a system that balances regulatory integrity with the flexibility processors need to succeed. By contributing industry insights, MPO is ensuring that the voice of Ontario processors is heard as policy and program details take shape.
Continued on page 18
Looking Ahead
Expanding interprovincial trade is not only about improving market access. It’s about unlocking the full potential of Canadian agriculture, supporting local food systems, and creating economic opportunities in rural communities. By laying the groundwork now, MPO is helping ensure Ontario’s processors are ready to compete and thrive in a more open domestic marketplace.
As Bill C-5 moves forward, MPO will continue to advocate for processors and support members in navigating this transition. Together, we are building the foundation for a stronger, more connected, and more competitive Canadian meat sector.
Support Food Safety with End-to-End Traceability
Barcode-enabled software for food traceability Track raw materials to finished goods—from intake to shipment.
By the Numbers: Interprovincial Trade Potential
• Expect a 30 per cent projected sales increase for processors if trade barriers are lifted.
• 5 of 7 processors assessed were ready to expand with minimal new investment.
• $126,300 is the average cost for processing plants to achieve federal equivalency upgrades.
• 2 Pathways - Models identified for a Meat Interprovincial Trade Eligibility Program:
- Cooperative Interprovincial Meat Trade Program (CIMTP)
- Provincial+ model using third-party audits
Photo Credit: Hogweard, wikimedia.org, 95179594
Mallot Creek Group
Builds Expertise at the Intersection of Engineering and Food Safety
By Stacey Newman
When strategic business consultant Bruce Cowper and process engineer Tito Guglielmi launched Mallot Creek Group in 1999, their goal was to create something the food and beverage industry had long needed: a one-stop consulting partner. Both founders had worked extensively inside food companies and knew first-hand the challenges of regulatory compliance, process and facility design and business growth. They believed that combining real-world industry knowledge with technical and financial expertise would make their firm a trusted resource.
Cowper had a broad background in product development, facility management, marketing, financial analysis and strategic planning. He became known for translating operational realities into financial models and growth strategies. Guglielmi, a professional engineer with decades of experience, had managed the design and construction of controlled-environment food facilities. His expertise included regulatory compliance, certification systems and HACCP design. Together, they built a practice guided by a philosophy of problem-solving, efficiency and open communication.
civil, mechanical, electrical and process design, permit applications and construction or retrofit project management. “Anything and everything you might think of in terms of what you need to do to build the food manufacturing and controlled-environment processing and logistics facilities, we do it all in-house,” says Aaron Hibma, director of food safety and HACCP services.
The food-safety division supports operators with HACCP certification, provincial and federal licensing, and preventive control plans. Hibma’s team also consults on GFSI standards, including SQF and BRC, and reviews food labels for compliance with Canadian and U.S. guidelines. “We will work with engineering early, when the plant is still on paper, to make sure the design will allow licensing with CFIA or in
Tito Aaron Bruce
Business strategy, led by co-founder Cowper, delivers financial forecasting, pricing models, budgeting tools and support for financing. “Bruce is really well known for his expertise in financial modelling.”
Serving Operators of Every Size
Mallot Creek serves a wide range of clients from start-ups to large established companies. Larger operators often rely on Mallot Creek for specialist support alongside their teams, while smaller clients depend on the firm to manage entire projects.
One example involves a Saskatchewan meat processor moving from provincial to federal licensing. Mallot Creek oversaw engineering and project management, developed the HACCP program and optimized its production lines. Projects of this size can take up to two years, Hibma says, and are sometimes slowed by construction delays and tariffs on materials such as steel.
Expanding Through New Ownership
In June 2025, Mallot Creek became part of Malone Group, an Ireland-based firm with global offices. Malone specializes in automation and process engineering across several industries. Hibma says the partnership is designed as a twoway exchange.
“Malone’s expertise in automation will help expand what we offer at Mallot Creek to our clients in North America,” he says. “At the same time, they did not offer food safety before. They do now. The intent is to broaden their reach into Canada and the United States, while we gain exposure to clients in Europe.”
Supporting Industry Through MPO
Mallot Creek has been a member of Meat and Poultry Ontario for more than 25 years, beginning in the era of the Ontario Independent Meat Processors. Hibma says the membership is an important way for the company to stay connected with operators and industry leaders.
“We attend trade shows and industry days, and we have had booths at events,” he says. “We get updates all the time, and that really helps keep members up to date with what is going on.”
Hibma adds that the association is also an important technical resource. “We have done many projects for MPO over the years. We get lots of referrals. People will say, ‘MPO told us to call you.’ That happens all the time.”
Industry Challenges
Labour shortages remain one of the greatest challenges for the sector, according to Hibma. Harsh working environments, shifting immigration policies and competition for workers all contribute to staffing difficulties. “If you do not have people, you cannot meet demand or add value, even with automation,” Hibma says.
Tariffs and trade uncertainty are another ongoing concern. Hibma notes that tariffs on construction materials have delayed plant builds and raised costs, while unpredictable trade policies create instability for operators.
Mallot Creek has also contributed to industry work on interprovincial trade barriers. Currently, federally licensed status is required to ship meat outside of Ontario. Hibma says Mallot Creek has helped MPO assess facilities that could be eligible for expanded trade and estimate the costs of compliance. The firm also raises questions about how policy changes might affect processors who depend on provincially inspected suppliers.
A Philosophy of Problem-Solving
For Hibma, who has been with the company since its earliest days, Mallot Creek’s core strength lies in its culture of problem-solving. “Nothing surprises me anymore,” he says. “I do not think there is anything I have not seen.”
That experience is rooted in measurable efficiency and support for clients and the entire industry. “At the end of the day, without viable businesses as clients, we are not here anymore,” Hibma says. “It is not all about making money. It is about sustaining the industry, improving it and expanding where possible.”
Bruce
Cowper
Co-founder & Vice President, Business Consulting Mallot Creek Group 294 East Mill Street, Suite 201
Elora, ON, N0B 1S0
t +1 (519) 846 1830
c +1 (519) 577 5930
BCowper@mallotcreek.com mallotcreek.com
Denninger’s Marks 70 Years with Wholesale Expansion
By Stacey Newman
Denninger’s began in 1954 when Rudolf and Frieda Denninger opened a small sausage and deli shop on King Street in downtown Hamilton. Production happened in the basement, the retail counter was on the main floor, and the family lived upstairs. Their grandson, CEO Patrick Denninger, says “a lot of the recipes we have date back beyond our 70 years here, to Old-World Germany,” referring to methods learned in the Black Forest region before the family immigrated to Canada.
Through the 1970s and 1980s, the company added stores in Stoney Creek, on Hamilton Mountain and in Burlington, evolving from a deli into a specialty grocer while continuing to produce its meats in-house. In the early 1980s, the business purchased a Hamilton manufacturing plant, where production continues today. Patrick describes it as a threestorey facility that houses the sausage kitchen, a gourmet kitchen for prepared foods, packing and shipping, and a grocery and cheese warehouse.
Where the Brand is Today
Denninger’s now operates four retail locations: Hamilton (King Street East), Hamilton Mountain (Upper James), Stoney Creek (Queenston Road) and Burlington (Guelph Line).
The company’s Hamilton manufacturing and wholesale facility at 55 Brant St. supports the retail network. The site is approximately 60,000 square feet and handles meat processing, smoking, cooking, chilling and packaging. The facility produces “over 200 specialty cold cuts, sausages, and smoked meats,” plus “over 100 prepared fine foods.”
In 2018, Denninger’s doubled the size of its Burlington store to 23,000 square feet, a project Patrick led. The store has since earned multiple awards, he says, and serves as the flagship for the company’s “food experience” approach with tastings, demonstrations and education.
A deliberate rebrand, with local at the core
While many customers knew the stores for years as “Denninger’s, Foods of the World,” the company has recentred its message around local production under the banner “Experience Great Food.”
Everything is produced in Hamilton, explains Patrick. “The pork and chicken is 100 per cent Ontario, and I would say our beef is 95 per cent Ontario, 100 per cent Canadian.” The company emphasizes support for local farmers, natural smoking, and no preservatives or additives in its smoked and cured meats.
Picture from the 284 King Street store from the 1960s
King Street Store and New Burlington Store (first store/ and newest store)
Alongside grocery and the butcher counter, Denninger’s offers classes and events and operates the Bitehaus bistro, focused on quick German street food for dine-in or takeout.
Wholesale, private label and foodservice: the next chapter For decades, 95 per cent of Denninger’s sales came through its own stores. That is changing. Denninger’s has successfully built cross-marketing relationships across the communities in which Denninger’s customers and staff live. “We’re now the official sausage of the Hamilton TigerCats,” Patrick says. “Every sausage and hot dog in the stadium is a Denninger’s sausage.”
The company’s wholesale brochure lists the “Official TigerCats Sausage” amongst a range of Westfalen-style smoked sausages and franks available to trade buyers.
The company is expanding its foodservice supply to golf courses, concessions and teams such as the Hamilton Cardinals. It is also growing private-label production and selective branded placements with independent grocers outside its core market. That expansion is closely managed to protect product handling, merchandising and brand standards, Patrick says.
“It’s been our number one competitive advantage, only selling our products through our stores,” he offers. “But if our customers in Kitchener can visit their specialty deli and grab our products once a week, then that’s a win for everybody.”
Policy watch: interprovincial trade and labelling
Patrick sees an opportunity if interprovincial trade barriers continue to ease. As an Ontario-licensed plant, the business is monitoring changes that could open national wholesale channels, without the need to build company stores in other provinces.
At the same time, he says small-batch innovation can be slowed by labelling requirements, particularly bilingual packaging, full nutrition formats and coming front-of-pack rules, when Denninger’s is testing limited-run products. The cost and time involved can be a “bottleneck” for artisanscale producers, he explains.
Pandemic impacts lingered most for Denninger’s in downtown Hamilton’s foot traffic, Patrick said. On the production side, he points to persistent supply issues, “everything from the supplies, the equipment,” more than the meat itself. A largely local meat supply remains a strength for the company.
Leadership and succession
Patrick started working at age 14 in the Burlington store and joined full-time in 2011 after university, initially in procurement for imports and grocery. He project-managed the 2018 Burlington build, moved more deeply into store operations and manufacturing, and became CEO in February 2024.
The business remains family-run with multiple third-generation members involved and a fourth generation beginning to show interest.
Membership in Meat & Poultry Ontario
Denninger’s is a member of Meat & Poultry Ontario (MPO), with the company’s wholesale page noting membership and multiple industry awards.
Patrick says that the value of association engagement, particularly around training, is very important to the company. “It’s harder and harder to get skilled butchers,” he said, adding that European-style trade certification is a model worth emulating.
Denninger’s deeply values collaboration with MPO on training pathways, as well as continued participation in marketing initiatives and competitions that help staff pride and consumer awareness.
What doesn’t change: traditional methods and quality
Even as automation reshapes parts of the sector, Patrick believes there is enduring demand for traditional, recipedriven production.
“There’s always going to be room for traditional producers like ourselves to still prioritize the kind of recipes and doing things the artisanal way,” he says.
On the retail side, the company’s goal is to make food shopping an experience: tastings, samplings and discovery alongside trusted favourites.
Patrick Denninger
R. Denninger Ltd.
55 Brant Street Hamilton, Ontario 905-522-2414
pdenninger@denningers.com denningers.com
Manufacturing Plant: Kitchen picture - making quiche
Use Chemicals in Your Workplace? Get Prepared for MLITSD Inspections
From Workplace Safety & Prevention Services
“If a Ministry of Labour, Immigration, Training and Skills Development (MLITSD) inspector did not visit your workplace last year during the Worker Exposure to Chemical Agents or WHMIS Training campaigns, expect to get a knock on the door this year,” says Tova Larsen, Health and Safety Consultant with Workplace Safety & Prevention Services (WSPS).
The MLITSD has extended two occupational hygiene inspection campaigns until March 31, 2026. These inspections focus on worker exposure to hazardous chemicals and compliance with updated Workplace Hazardous Materials Information System (WHMIS)
requirements under the amended Hazardous Products Regulations. “These inspections are already underway,” says Tova.
Why This Matters for the Meat and Poultry Industry
Occupational disease is the leading cause of worker deaths in Ontario. Between 2020 and 2024, 69 per cent of allowed fatality claims were due to occupational disease, often linked to chemical exposure. In the meat and poultry industry, hazardous chemicals are used daily for sanitation, refrigeration, pest control, and carcass treatment. “It would be difficult to find a workplace in Ontario that doesn’t have at least one chemical in the workplace,” says Tova. “They are everywhere, and they need to be handled safely.”
What will inspectors look for?
MLITSD inspections will focus on compliance with: Ontario Regulation 833: Control of Exposure to Biological or Chemical Agents
Ontario Regulation 860: Workplace Hazardous Materials Information System (WHMIS)
Ontario Regulation 833: Control of Exposure to Biological or Chemical Agents
Under Ontario Regulation 833, every employer must take all measures reasonably necessary to protect workers
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from exposure to hazardous biological or chemical agents. Employers must control exposure to hazardous chemicals to ensure the occupational exposure limits (OELs) are not exceeded. “Regulation 833 contains approximately 725 Ontario-specific OELs to which employers must adhere,” says Tova.
In meat and poultry processing, this includes:
• Ammonia used in refrigeration systems is a toxic gas that can cause respiratory damage if leaked.
• Peracetic acid a strong oxidizer that can irritate the eyes, skin, and lungs.
• Sodium hydroxide (caustic soda) used in cleaning can be corrosive and dangerous if inhaled or touched.
Tova also cautions against waiting for an inspector to arrive before addressing workers’ exposure. If a workplace cannot provide adequate evidence that exposure levels are below the legislated OELs, the inspector could order the workplace to conduct occupational hygiene chemical exposure testing of the air at the company’s cost to confirm that OELs are being met.
“For example, if the last time you measured chemical exposure in your workplace was 10 years ago, that may not
be considered adequate evidence. The company could be required to consult an occupational hygienist to complete air testing,” says Tova. “So, it’s in the best interest of everyone to be proactive, test the exposure levels in your workplace, implement controls, provide training, and have all the documentation ready.” This is the best way to prevent occupational illness.
Ontario Regulation 860: Workplace Hazardous Materials Information System (WHMIS)
When it comes to Regulation 860, employers must ensure the safe handling, storage, and use of hazardous products in the workplace. Employers must ensure that all hazardous products:
• have proper WHMIS labels
• are accompanied by up-to-date Safety Data Sheets (SDSs)
• are used by workers who have received current WHMIS training
In meat and poultry facilities, this includes:
• disinfectants and sanitizers (e.g., chlorine-based products, quats)
• degreasers and solvents used in equipment maintenance
• pesticides and rodenticides used for pest control
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With WHMIS transitioning to align with the 7th edition of the Globally Harmonized System (GHS), employers must update SDSs and retrain workers accordingly. “Once you have updated WHMIS labels and SDSs in your workplace, it triggers the need to update training,” says Tova.
How can employers prepare?
Start with the free MLITSD Occupational Hygiene Campaigns Toolkit (wsps.news/ChemicalToolkit) from WSPS. Then, take these five steps:
1. Understand your legal requirements under Regulations 833 and 860.
2. Use the RACE model (Recognize, Assess, Control, Evaluate) to manage chemical hazards.
3. Get help if you have questions. Health and safety professionals and occupational hygienists can help your workplace develop a comprehensive hazardous chemical management program. “At WSPS, we have many free resources, including a list of Frequently Asked Questions about the inspections) (wsps.news/ChemicalFAQ), as well as qualified occupational hygienists who can answer your questions and provide other services,” says Tova.
4. Prepare documentation, including:
• Chemical inventory sheets
• Air testing reports
• SDSs
• Generic and job-specific WHMIS training records
• Medical surveillance records (if applicable)
5. Ensure a JHSC worker member is available to accompany the inspector and is familiar with your chemical safety program.
By proactively managing chemical hazards—especially those common in meat and poultry processing—employers can protect workers and ensure compliance during MLITSD inspections.
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How Employee Training Ensures Safe Products
By Baljit Kheeva, Food Safety Systems Specialist, Meat & Poultry Ontario
In the food and beverage industry, food safety is a collective responsibility. The heart of this responsibility is the employees who operate along every link of the production chain. When trained effectively, employees become the industry’s first and most powerful line of defence against contamination, risk, and public health threats.
From the moment livestock enters a facility to the final packaging of products, employees are positioned to detect early signs of hazards. Whether it’s a temperature irregularity, sanitation lapse, or equipment malfunction, their actions or inaction can determine the safety of the food reaching consumers. It’s no exaggeration: the vigilance and expertise of employees form the backbone of every safe food.
And there is no doubt that the success of a HACCP (Hazard Analysis and Critical Control Points) plan depends on how well staff are trained, not just in procedures, but in understanding why they are important.
Effective Training
Effective training isn’t one-size-fits-all. It should be tailored to specific roles, regularly refreshed, and hands-on wherever possible. Role-playing scenarios, visual aids, and real-time feedback encourage retention and engagement. When HACCP principles become second nature, employees build a food safety culture that is resilient, adaptive, and deeply ingrained.
An effective training program should aim to:
• Develop competency in identifying and preventing food hazards
• Instill confidence so staff act decisively when issues arise
• Reinforce a safety culture where everyone shares responsibility
Why Training Is Essential, Not Optional
Training isn’t about memorizing policies—it’s about creating food safety ambassadors at every station.
Training is the tool that transforms workers from passive participants to proactive protectors of food safety. Without consistent, high-quality instruction:
• Critical Control Points (CCPs) may be missed or mismanaged.
• Hazards go undetected, elevating contamination risks.
What Employees Say Matters
Include workers in shaping the training. When staff are involved in building food safety practices, they’re far more likely to internalize them. Ask:
• “What makes this procedure hard to follow?”
• “What could make it easier to notice problems sooner?”
The best insights often come from the breakroom, not the boardroom. Employee training is the pulse of HACCP success. By investing in your people, making them competent, confident, and connected to the mission, you’re not just meeting regulations. You’re raising the standard for food safety.
RThe Critical Role of Recall Systems in Ontario’s Meat Industry
By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario
isks always lurk in the supply chain, especially in an environment as complex as the meat processing industry. Even plants with the best controls are at risk; human error or mechanical breakdowns can happen at any time. How meat processing companies prepare for potential problems, to mitigate the fallout should they happen, can spell the difference between continued consumer confidence and a shuttered business.
From independent abattoirs to large-scale processors, every meat operator in Ontario plays a role in maintaining consumer confidence. A well-planned and regularly tested recall system not only protects public health but also supports business continuity and regulatory compliance.
Meat products are uniquely susceptible
to food safety hazards due to their perishable nature and the potential for biological contamination. Pathogens like Listeria monocytogenes, E. coli 0157:H7, and Salmonella can cause severe illness and, in some cases, death. Ontario has seen several recent examples:
• In 2025, ground beef sold in Tilbury, Ontario, was recalled due to plastic contamination, while a separate batch in London tested positive for E. coli O103.
• The national Salmonella outbreak tied to salami and cacciatore in mid-2025 resulted in at least 15 Ontariobased illnesses.
Such incidents underline the critical need for rapid, coordinated recall action. Without effective traceability and recall protocols, contaminated products may remain on shelves—or worse, in consumers’ homes—putting public health and brand reputation at serious risk.
What Is a Recall System?
A recall system is a documented process that enables a company to effectively remove unsafe products from the supply chain. It applies to all food businesses but is especially vital in the meat sector, where health risks are high and regulatory oversight is stringent.
Major Components Of A Recall System
A compliant and functional recall system typically includes the following key components:
1. Traceability System
You can’t recall what you can’t trace. A recall system must include effective product identification and traceability procedures. This means:
• Lot coding and production records
• Raw material and packaging supplier tracking
• Records of distribution (where and to whom products were shipped)
Traceability can be divided into 3 blocks:
• Backward Traceability - knowing the source for every product or component.
• Process Traceability - knowing the detailed composition of every prepared product.
• Forward Traceability - knowing who the clients are that received the product.
The ability to quickly and accurately trace foods back
• Class II: Moderate risk – may cause illness in vulnerable populations
• Class III: Low risk – unlikely to cause harm
Based on classification, companies must notify regulatory authorities (CFIA or OMAFRA), determine the scope of the recall, and decide on actions like product withdrawal, public warning, or disposal.
3. Roles and Responsibilities
A recall plan must assign clear roles to responsible personnel, such as:
• Recall Coordinator
• Quality Assurance / HACCP Lead
• Communications Lead
• Distribution/Logistics Point Person
Each team member should know their tasks during a recall
5. Corrective Actions and Reporting
After the recall, a root cause analysis should be conducted. Companies must implement corrective actions to prevent recurrence, update relevant procedures, and submit reports to regulatory authorities.
The Value of Conducting Mock Recalls
Even the most detailed recall plan is ineffective if staff don’t know how to carry it out in real-time. That’s why mock recalls—practice exercises simulating a real product recall— are a critical part of any recall system.
Why Mock Recalls Matter:
• Test effectiveness: They reveal whether the traceability and recall process works as intended and if affected products can be located and retrieved quickly.
• Train staff: Team members get hands-on experience performing their recall duties, improving readiness.
• Identify gaps: Mock recalls often uncover weaknesses in record-keeping, communication, or inventory management.
• Demonstrate due diligence: Regular mock recalls can demonstrate a company’s commitment to food safety in the event of an inspection or audit.
PROCESSORLINKS FOR ABATTOIRS
We have been learning from abattoirs how we can better support the processing of your animals.
It’s required that meat plants conduct at least one mock recall per year, and that they be thoroughly documented— including the time taken to trace and account for the product, challenges encountered, and lessons learned.
The Ability to Recall is Not Optional
In Ontario’s meat industry, the ability to recall a product quickly and effectively is not optional—it’s essential. A comprehensive recall system, paired with ongoing mock recall exercises, enables companies to respond to crises with confidence, limit risk to public health, and preserve their business reputation.
With rising consumer expectations, increasing supply chain complexity, and the omnipresent risk of contamination, food businesses must not wait for an actual incident to test their systems. As recent outbreaks have shown, the stakes are too high.
Investing in recall readiness today could be what protects your customers—and your business—tomorrow. MPO has developed a suite of resources, including INFO Sheets, a Recall Manual Template, Standard Operating Procedures and Forms for our members to assist them with the development of their food safety systems.
To get started, just use your phone to visit this QR code and fill in the form. We will reach out from there.
Or visit the ProcessorLinks homepage directly with the url below. processorlinks.ca
We heard from you that:
• You wanted to support your current processes but not replace them (“if it ain’t broke, don’t fix it”).
• There’s a lot of communication and coordination problems with farmers.
• Farmers often show up on processing day with:
• Different size or amount of animals than expected.
• A lack of paperwork.
• A lack of preparation.
• Mismatched expectations between cut styles offered.
• Trust is key to conducting business.
For abattoirs we will be updating ProcessorLinks with the following improvements:
• Access industry news and information pertaining to abattoirs.
• Customizable profile to promote your services.
• Allowing you to dictate your availability for processing on particular days.
• Promote & share last minute availability on your profile.
• Receive booking requests from Farmers online.
• Ability to accept, modify or reject any booking requests received.
• Automatically remind farmers of upcoming dates, schedules and expectations.
• Ability to share images of cut sheets and packaging style to avoid missed expectations with farmers.
CMIT: Building Skills. Driving Innovation.
Explore cutting-edge research, practical training, and real-world solutions for Ontario’s meat sector.
Skills Development & Training:
CMIT delivers specialized training using cutting-edge equipment and facilities.
Innovation & Technology:
We help processors adopt world-leading technologies to help them grow.
Collaboration & Partnership
We unite industry leaders to share best practices and drive innovation.
Follow the Centre for Meat Innovation and Technology (CMIT) on LinkedIn and stay connected to industry progress.
Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest events and opportunities within the industry. Technical eBulletins are distributed as needed with information such as regulatory challenges and animal rights activist events.
This important industry information is often time sensitive. Please make sure your spam list includes news@meatpoultryon.ca , technical@meatpoultryon.ca and member@meatpoultryon.ca. If there are other people within your company that should be receiving information contact us at (519) 763-4558 or member@MeatPoultryON.ca to have them added to our lists.
