August 29, 2017, U.S. - Chlorinated chicken– or chlorine-washed chicken – simply means that chicken was rinsed with chlorinated water; chlorine is not present in the meat. Just as chlorine helps make drinking water safe, it can help remove potentially harmful bacteria from raw chicken.

Numerous studies and research have confirmed that the use of chlorinated water to chill and clean chicken is safe and effective. Chlorine-washed chicken does not pose any human health concerns and it is not present in the final product.

Hypochlorus (i.e. chlorine) is a common disinfectant used in water treatment and food processing worldwide. Although it is proven safe, a lot of U.S. plants have moved away from chlorinated water in their chilling systems and rinses, opting for alternatives.

The National Chicken Council would estimate that chlorine is used in chilling systems and rinses in about 20-25 per cent of processing plants in the U.S., as a lot of U.S. plants have moved away from its use. Most of the chlorine that is used in the industry is used for cleaning and sanitizing processing equipment.

All chicken produced in the U.S. is closely monitored and inspected by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS). READ MORE

July 7, 2017 - Given the high value of chicken breast meat in many markets, poultry processors need to ensure that any factors that may reduce product quality are thoroughly addressed.

Issues affecting breast meat quality can arise pre-slaughter and during processing, and there are several key areas that need to be properly functioning if losses are to be minimized.

Extreme temperatures during transport and while waiting at the plant pre-slaughter can result in dehydration and other metabolic conditions, affecting the health and survival rate of birds, and also meat quality. READ MORE 

June 22, U.S. – Tyson Foods Inc. will test a new way to render chickens unconscious before slaughter, the company said, in the latest sign that heightened concerns about animal welfare are affecting U.S. meat processors.

Within the next year, Tyson, the biggest U.S. chicken company, will launch a pilot program at two processing plants to use gas instead of electricity to stun birds before they are killed.

Poultry companies render birds unconscious prior to slaughter so they do not feel pain and have increasingly explored gas as a potentially more humane option. Consumers and some restaurants have also called for more humane practices.

Tyson's program "is a very significant step forward for us in understanding if this is scalable," Justin Whitmore, chief sustainability officer, said in an interview.

The project is part of a broader shift in production practices in the U.S. poultry industry, in which companies have also backed away from antibiotics due to health concerns. Such changes generally increase production costs.

Tyson also announced a new video monitoring system to ensure live chickens are handled properly, after saying last year that it had not done enough to stop the mistreatment of animals.

Whitmore declined to discuss costs of Tyson's gas stunning project.

In January, U.S. chicken processor Pilgrim's Pride Corp touted GNP Company's use of gas stunning when it paid $350 million to buy the smaller rival.

In GNP's system, birds were lowered into a sealed tunnel in specially designed modules where the amount of carbon dioxide gradually rose to 70 percent from 5 percent, according to the company. In minutes, the birds passed out as carbon dioxide displaced oxygen in the air.

With gas stunning, chickens are unconscious when they are shackled for slaughter. Some companies view this as more humane than stunning them afterward with electricity.

Perdue Farms, another rival, is retrofitting a Delaware plant to stun chickens with gas, instead of electricity, and expects it to be operational by year's end, spokeswoman Andrea Staub said. The company has a goal to eventually use the method at all processing facilities.

Panera Bread Co, food service company Sodexo and Hormel Foods Corp's Applegate brand have each said they want to buy chicken from U.S. birds rendered unconscious by a multi-step gas stunning process by 2024.

McDonald's Corp is evaluating the method, spokeswoman Becca Hary said, after failing in 2009 to find conclusive evidence that it was better for birds.
May 26, 2017, San Diego, Cali. - PURE Bioscience, Inc., creator of the patented non-toxic silver dihydrogen citrate antimicrobial, announced that the company has received final acknowledgement from the U.S. Food and Drug Administration (FDA) that its Food Contact Notification (FCN) for use of PURE Control® in raw poultry processing to reduce pathogens became effective last week.

FDA approved PURE Control antimicrobial is applied directly onto raw poultry carcasses, parts and organs as a spray or dip during processing to eliminate pathogens causing foodborne illness, including Salmonella.

PURE is not aware of any equally effective, lower toxicity solution to eliminate Salmonella in poultry processing – and believes PURE Control is the breakthrough solution the poultry industry has been seeking.

SDC is distinguished by the fact that it is both more effective and non-toxic. Currently used poultry processing intervention chemistries, most notably Peracetic acid (or PAA), are highly toxic, irritants to users, negatively impact the environment, are corrosive to equipment, and have a negative yield impact.

The FCN for PURE Control will be added to the list of effective notifications for FCNs, which is available on the FDA website:

As previously announced on April 27, 2017, the FDA had completed its review of the safety and efficacy of the proposed use of SDC in concentrations up to 160 PPM as a raw poultry processing aid, and set an effective date of May 18, 2017.

PURE will be initiating an in-plant raw poultry processing trial in which SDC-based PURE Control will be spray applied to whole chicken carcasses during Online Reprocessing (OLR).

The USDA has already approved PURE Control for use in pre-OLR and post chill poultry processing.
  • This trial is now expected to be completed by early calendar Q3. PURE has just received the necessary scheduling clearances from the plant and the local FSIS inspector.
  • The trial will be conducted following the protocol proposed by PURE and approved by the USDA-FSIS, and will be monitored by FSIS inspection personnel in the plant.
  • Assuming a successful plant trial, and that no additional trials are required by the USDA, PURE anticipates that the USDA-FSIS will issue a “Letter of No Objection” in approximately 4-6 weeks after completion of the trial, stating that PURE Control is approved for use in OLR applications and list SDC as an approved poultry processing aid in Attachment 1 of the FSIS Directive 7120.1 Table 3.
Upon receipt of the “Letter of No Objection,” PURE can immediately commercialize PURE Control for OLR applications and begin to market PURE Control as a superior raw poultry processing aid into the +$350M U.S. market.
April 18, 2017, Peterborough, Ont. – The government of Ontario has announced plans to grow opportunities for local poultry through the Greenbelt Fund.

The Greenbelt Fund will support 24 new projects across Ontario, totalling over $830,000 in new investments through the province's Local Food Investment Fund program.

One of the 24 projects is the Reiche Meat Products Ltd., which will see $14,550 put towards establishing a poultry processing facility in Renfrew County.

The availability of an abattoir in Renfrew County will allow existing small-scale poultry farms to scale up and meet growing demand for local poultry at farmers' markets and in stores. The project is expected to increase local food sales by $100,000 and bring 20 new farmers to market.

Since 2010, the Greenbelt Fund has seen a 13:1 return on its investment in local food projects. READ MORE

Other projects include:

Poechman Family Farms Microgreens for Pastured Eggs ($38,100)
Poechman Family Farms will invest in significant changes to its barn to improve quality of life for its hens as well as quality and flavour of its eggs, meeting consumer demand for humane eggs. The project will involve the introduction of a new perch for the hens, and specially grown greenhouse microgreens for the hens' diet. The pilot will allow Poechman Family Farms to share learnings with other egg farmers in the Organic Meadows Co-Operative and the Yorkshire Valley Farms distribution family.

National Farmers Union – Ontario Building a Network of Local Food Advocates ($32,675)
The National Farmers Union – Ontario will enhance local food literacy across the province by building a network of local food advocates across a number of sectors, including educators, healthcare providers, faith communities, artists, academics, outdoors professionals, and youth. The NFU will create tailored local food information material for the different advocates and create a directory of local food advocates.

Victorian Order of Nurses – Windsor Essex Promoting Local Food Literacy & Increasing Local Food Consumption in Southwestern Ontario Schools ($18,988)
The Victorian Order of Nurses delivers school breakfast and snack programs that feed over 100,000 students every year. This project will develop local food literacy awareness materials for students and parents, to accompany increased local food served through these programs.

Bayfield Berry Farm Increasing Processing of Ontario Fruit Juices, Cider, Preserves & Fruit Liqueurs ($37,250)
Bayfield Berry Farm will expand their on-farm processing facility to meet growing demand for fruit juices, ciders, preserves and fruit liqueurs. The expansion will allow Bayfield Berry Farm to develop packaging and labelling, including requisite nutritional information, to sell their products to wholesale and retail markets, in addition to their on-farm shop. The project is expected to increase sales by up to 50% in their first year.

Cauldron Kitchen Inc. Local Food Entrepreneurship Program ($5,000)
Cauldron Kitchen will launch a Local Food Entrepreneurship Program for 4-8 participants to build the skills to create a viable local food business. Participants will have access to business development classes, mentoring and commercial kitchen use.

Cohn Farms Processing and Distribution Hub ($72,500)
Cohn Farms will be scaling up capacity at its processing and distribution hub to meet growing demand for local food, which is outpacing supply. The project is expected to double the number of farms supplying Cohn Farms to 25-30, create over 15 full-time equivalent jobs, and increase sales of local food by over $4m per year.

Deep Roots Food Hub Grow West Carleton – Food Hub ($48,500)
Deep Roots Food Hub will increase access to local produce by investing in a new co-packing approach for its roots cellar, providing storage, distribution and marketing opportunities to area farmers. In addition, the project will expand the Good Food Box program and include an "Eat West Carleton" promotional campaign.

Earth Fresh Farms Increasing Access for Ontario's New Innovative White Potato ($42,900)
Earth Fresh Farms will work with 9 Ontario growers to grow premium Polar White potatoes and extend the season for Ontario white potatoes. The project is expected to increase the market for Polar White, Ontario potatoes significantly, with increased sales of well over $1m a year.

Ecological Farmers Association of Ontario Supporting Local Food Market Access for Ecological Growers Across Ontario ($14,475)
The Ecological Farmers Association of Ontario will increase market access for small to mid-scale ecological producers by providing specialized training through workshops and farm tours, including selling to new markets (eg. Food hubs, retail, wholesale, farmers markets), on-farm value-added opportunities, and new and emerging markets (eg. World crops, heritage grains, ecological fruit).

Farmersville Community Abattoir Farmersville Community Abattoir – Processing Equipment ($30,141)
Farmersville Community Abattoir is a new, not-for-profit initiative to establish a community-owned abattoir to meet the needs of the farming communities in Leeds and Grenville, Frontenac, Lanark and Ottawa-Carleton. By establishing a community-owned facility, Farmersville Community Abattoir will help ensure the long-term viability of the agricultural system in Eastern Ontario for 1,300 farmers in the region and increase local food sales by $240,000.

Farms at Work – Tides Canada Initiatives Expanding Impact and Sustainability of Local Food Month in Peterborough ($15,000)
Farms at Work will expand the impact and improve the sustainability of Peterborough Local Food Month, by working in partnership with Transition Town Peterborough to facilitate local food-related workshops, events and tours throughout September and culminating in the Purple Onion Festival.

Flanagan Foodservice Homegrown – Local Food Project ($42,840)
Flanagan Foodservice is Canada's largest family-owned foodservice distributor and will increase sales of Ontario foods by increasing its local food offerings, improving traceability, and investing in a promotional campaign to improve awareness of Ontario food available to its customers. The project is expected to increase local food sales by $1 million in 2017.

Greenhouses Canada Northern Ontario Mobile Growing Facility ($52,283)
Greenhouses Canada will purchase a mobile "grow truck" to serve as an indoor demonstration and training site, and allow for transportation of fresh produce to remote northern communities (including on seasonal ice roads). The project is expected to increase local food sales by $117,000.

Halton Healthcare Good For You, Locally Grown – Phase 2 ($51,500)
Halton Healthcare will build on the progress made to increase local food served in its hospitals by working with farmers, manufacturers and other industry colleagues to develop recipes using Ontario food that meet the nutritional needs of patients. The project will also establish branding to identify local food choices to patients, as well as a marketing campaign to promote the local food offerings at Halton Healthcare facilities.

Len & Patti's Butcher Block Improved Production Efficiency to Increase Ontario Raised Pork, Beef, Lamb, Elk & Goat ($46,438)
To meet growing demand for Ontario raised meats, Len & Patti's Butcher Block will invest in modernized machinery to increase production capacity. The project will include a new smoke house, tumbler, sausage stuffer, and patty machine. The increase in production capacity is expected to increase the sale of local meat by $2.5 million by the end of 2017.

Local Line Inc. Local Line Food Hub Project ($28,316)
Local Line will build custom local food hub software for Ontario food hubs, based on a market assessment of the needs of Ontario's existing food hubs. The platform will leverage existing Local Line marketplace and reporting software to create easy-to-use software for new and established local food hubs.

Munye Kitchens Increasing Local Food Outreach – Multi-Ethnic African Communities & Beyond ($23,495)
Munye Kitchens will create a local food guide for multi-ethnic African communities to increase awareness of locally-grown foods relevant to the African communities and identify where Ontario-grown produce can be purchased. The project will also educate consumers on how to use African crops like okra and callaloo, grown in Ontario and the Greenbelt.

Muskoka Foundry Market Assessment for the Development of a Local Food Hub ($30,000)
Muskoka Foundry will establish a new aggregated local food hub in Northern Ontario in Bracebridge's historic Foundry building. The space will include 10 permanent retail spots for agri-food processors, and provide mentorship opportunities for new processors and producers through an additional 10-15 temporary vendor stalls.  The project is expected to increase local food sales by $1.5m per year.

Neyaashiing Smoked Fish Increasing Access for Local Neyaashiing Smoked Fish Products ($13,250)
Neyaashiing Smoked Fish will invest in upgrades to its smoking facility to improve food preparation, food safety and production output. This will allow Neyaashiing Smoked Fish to increase access to new markets for smoked fish sourced and processed in First Nations communities, both through retail and wholesale market channels.

Select Food Products Implementation of New Cooking Line to Increase Production Capabilities and Access the Ontario Market ($75,000)
Select Food Products has made a significant investment in a new cooking and production line in order to deliver a made-in-Ontario with Ontario ingredients French's Ketchup. The project will nearly triple production capacity for Select and help French's to execute on its commitment to make and source ketchup in Canada.  

Wendy's Mobile Market Season-Extension, Value-Adding Processing and Services ($71,538)
Wendy's Mobile Market will retrofit a cow barn into a local food processing and storage facility to offer season-extending and value-added processing to local farmers. The facility will create new processed products including jams, jellies, preserves, dried fruit, and frozen entrees.

West Niagara Agricultural Society Niagara 4-H Local Food Booth ($14,463)
West Niagara Agricultural Society will partner with Niagara 4-H to purchase a road-worthy trailer for the volunteers of the 4-H club to bring to food and agricultural events throughout the region. The trailer will allow the 4-H to introduce their local food products to urban and near-urban students who might not otherwise be exposed to local food offerings.

Wickens Lake Sunshine Greenhouse Retrofit Extension – Northern Ontario ($9,942)
Wickens Lake Sunshine will invest in a retrofit and extension of its existing hydroponics greenhouse to extend the farms' growing season and increase capacity. Once the upgrades are complete, Wickens Lake Sunshine will partner with Open Roads Public School and the Cloverbelt Local Food Co-Op to supply produce for the school's salad bar program, bringing more local, nutritious food to students.

June 23, 2016 - The federal government is freezing the 20 per cent cap on the number of low-wage temporary foreign workers a company can hire. 

Labour Minister MaryAnn Mihychuk said the controversial temporary foreign worker program needs an overhaul and will announce her planfor more changes later this year. 

But for now, the cap, which was set to go down to 10 per cent beginning July 1, will instead stay where it is. 

“I believe this is a prudent step to take as we work to develop a better temporary foreign worker policy and fix some of the problems with the program that emerged under the previous government,'' Mihychuk said in a statement Thursday. 

The previous Conservative government started phasing in a cap on low-wage temporary foreign workers _ low-skilled employees paid less than the provincial or territorial median hourly wage - in June 2014, as part of reforms that also included disallowing use of the program in regions of Canada with high unemployment rates. 

Those changes followed a series of controversies dogging the program, including reports of fast-food franchise restaurants favouring temporary foreign workers over local employees. 

Employers who first began hiring low-wage temporary foreign workers before the cap came into effect will still be able to use it for 20 per cent of their workforce. 

Those who started using the program after that point, or who are hiring temporary foreign workers for the first time, are subject to a 10-per-cent cap. 

All the other program requirements - including having employers ensuring that Canadians and permanent residents have the first opportunities to apply for available jobs - will remain in place while the cap is frozen. 

Ron Davidson of the Canadian Meat Council says meat-processing plants that have been dealing with severe labour shortages will welcome the relief, even if it does not solve all their problems. 

“Everything helps. This does not solve the problem, but it all helps,'' Davidson said. 

The Liberal government already quietly suspended the cap on low-wage temporary foreign workers for seasonal employers earlier this year. 

Seafood processors have said that 180-day exemption will help them get through labour shortages in their busiest time of the year. 

A memo obtained by The Canadian Press through the Access to Information Act suggests Employment and Social Development Canada believes lifting the cap would likely create more problems than it  would solve. 

The Jan. 6 memo, prepared for Mihychuk ahead of a meeting with a Manitoba pork processing plant, outlined some of the concerns the minister could expect the company to raise, including the cap on low-wage foreign workers. 

“Employers in this sector contend that the cap on low-wage temporary foreign workers prevents processing plants from meeting labour needs,'' says the memo. 

“The industry is particularly concerned with its ability to operate with the decrease of the cap to 10 per cent as of July 2016.'' 

The memo also says the government had already brought in administrative changes that allow temporary foreign workers who have been nominated for permanent residency to be excluded from the cap, so that employers can count them as Canadians instead. 

The memo also recommended Mihychuk encourage the company to move away from temporary foreign workers - using it only as a last resort - rather than focus on more changes to the program. 

“The labour needs of the pork industry are year-round, therefore a long-term solution of hiring more Canadians and/or permanent residents rather than relying on temporary foreign workers is desirable,'' says the memo. 

The House of Commons standing committee on human resources studies potential reforms to the program this spring, but will not release its report until after MPs return to Parliament Hill in September. 

News from © Canadian Press Enterprises Inc. 2016


May 9, 2016 - Olymel is actively pursuing development of its operations in the poultry sector with the announcement of a $10 million investment in the expansion of its primary poultry processing plant at St-Damase in the Montérégie for the installation of an air chilling room. The Olymel facility in St-Damase, which specializes in chicken slaughtering and butchering, will soon have additional production capacity, enabling it to better serve its clientele, including the rotisserie sector and the retail distribution sector. The plant will enjoy more flexibility, since it will acquire a chicken air chilling system while retaining the current water cooling process. This new production component at the St. Damase facility is expected to create ten new jobs.

"This major investment in our St-Damase plant reflects the dynamism of the poultry sector. Olymel will soon be announcing another major investment at its Brampton, Ontario poultry further processing facility. Our company is equipping itself to better meet demand from its customers by boosting its production capacity, which also benefits the entire poultry sector in Quebec. In terms of volume, Olymel is now the number one poultry processing company in Canada. This new investment in St-Damase and projects elsewhere in the poultry sector, both completed and planned, will also help to consolidate our presence on the markets, while generating important spinoffs for poultry producers," noted Olymel L.P. President and CEO Réjean Nadeau.

The expansion work, which will begin around May 15, will add 15,000 square feet to the rue Principale plant in St. Damase, bringing its total area to over 95,000 square feet. It will be remembered that after a major fire, the plant was completely rebuilt in 1997. The facility employs more than 350 employees on two shifts. In addition to serving private customers with fresh products and various cuts of poultry, the St-Damase plant also supplies Olymel further processing plants, including the plant in nearby Ste-Rosalie. The expansion should be completed in September, and will not affect the normal conduct of the plant's operations.

This investment by Olymel in the poultry sector is in addition to a $10 million investment the firm made in the poultry further processing plant at Ste-Rosalie, Montérégie, in 2015. With that investment, Olymel added a third cooking line, which increased the volume of cooked chicken products manufactured there by 40%. Through these investments, Olymel is intensifying its initiatives to add value to house brands such as Olymel and Flamingo, and has also increased its production capacity, making it better able to serve private labels.

April 19, 2016 - Lilydale is currently implementing a number of changes to appease nearby residents in it's Calgary chicken poultry processing plant, located in the inner-city neighbourhood of Ramsay. The changes include building a sound barrier and spraying the property with an industrial deodorizer. READ MORE


March 18, 2016 - Safe Food Canada is pleased to announce it is collaborating with the Food Processing Human Resources Council (FPHRC), one of the most trusted organizations in food industry skills development and training, to develop an introductory online food safety course addressing Preventive Control Plans (PCP). 


The PCP course will be an interactive, online course which will inform food and beverage businesses of the Safe Food for Canadians Act, food safety hazards and preventive controls. Today, many of Canada’s key trading partners are already using a preventive approach to ensure food is safe for consumers. Having a written Preventive Control Plan can increase food safety alignment with international standards, particularly among food processing and packing facilities, food importers and exporters as well as those responsible for food safety.


The course has been undergoing user testing in order to generate first-hand user feedback and is expected to be generally available this summer. The online course will be of particular interest to smaller and mid-sized food businesses.

Safe Food Canada CEO, Brian Sterling, takes pride in the level of innovation that the course will bring to the industry. “Food safety has a clear impact on the reputation of a business and on how consumers trust those who produce our food. Safe Food Canada is committed to modernizing how people learn about food safety and assuring that Canada will continuously improve its global status for highly effective food safety practices. The PCP course is another example of how SFC is successfully partnering to support food safety training.”


The major topics covered in the course are:

  • ·         The Safe Food for Canadians Act.
  • ·         What is the role of government and business operators for food safety?
  • ·         What is the function of inspections in Canada?
  • ·         What is a food safety culture and how do you build it?
  • ·         How can you identify food safety hazards and preventive controls?
  • ·         What are the components of a PCP?
  • ·         How can you prepare your own PCP?

Safe Food Canada is a not for profit organization with a mandate to modernize food safety and food protection education. Working in partnership with food businesses, academia and government, SFC is catalyzing improvements that will grow Canada’s already excellent reputation as a place for safe, high quality food and beverage production.

Visit for more details.



March 17, 2016 - Safe Food Canada (SFC) is proud to announce the findings of its first research project, which provides practical insights into the current state of food safety culture in Canada. This exploratory study is the first of its kind into the level of spending on food safety training and education for food industry professionals.


SFC has a mandate to modernize the way food professionals in Canada learn about food safety and protection. The company conducts research as one of its four areas of business. The study explored how food businesses invest in food safety training. Factors of interest included actual spending by companies on food safety training, employee job satisfaction, and changes to employee competence and performance.

SFC President and CEO, Mr. Brian Sterling, notes that “Safe Food Canada is primarily focused on ensuring that food employees are trained using competency-based, consistent learning frameworks. This exploratory study points out that SFC can help food organizations by providing valuable information so they can assess the relative payback they get for their investments in training. This sentiment is highly supported by other strong players in the industry, who recognize the value that Safe Food Canada will bring to strengthening Canada’s reputation as a trusted source of food.”

Amongst the study’s most relevant findings include:

·    Training for general employees typically is done onsite, with 65% of companies declaring that this further complemented by annual external training sessions.

·    While the current state of food safety training itself is seen as acceptable, there is room for improvement on how to measure the change in performance and financial return on investments from training.

·   Only half of the companies surveyed keep track of their expenditures on food safety training, while 35% either do not keep a record or do not separate food safety expenses from other training costs.

·   The majority of participants, said they train from 80%-100% of frontline employees. These people all receive some type of food safety training annually, varying from classroom education to hands-on training.

Maple Leaf Foods is a leading sponsor of Safe Food Canada and serves on the company’s Board of Directors with other food businesses and academic organizations.

“Food safety should never be viewed as a competitive advantage,” says Maple Leaf Foods Chief Food Safety Officer and SVP, Operations, Randall Huffman. “We are strong supporters of Safe Food Canada and its mission to elevate food safety learning and benchmarking across our industry.”

The exploratory study by SFC is a first important step towards the goal of modernizing how people learn about food safety.  The report recommends that SFC undertake a more thorough benchmark study so that individual food businesses can better understand how their investment in food safety training compares with industry norms and best practices. 


About Safe Food Canada

Safe Food Canada's mission is to serve all food system stakeholders by strengthening food safety and protection excellence through learning partnerships.  Its business is to develop research and knowledge and provide a focus on education and training that addresses gaps in performance and delivers practical expertise on food safety and protection for both private and public good. Visit for more details.


March 17, 2016 - For the first time since 2013, Ontario’s kosher consumers will have the opportunity to once again purchase fresh, locally grown, locally processed kosher chicken for their tables. 

Chicken Farmers of Ontario (CFO), the regulatory body that oversees the growing and marketing of chicken in Ontario, has approved the application of Premier Kosher Inc., to process kosher certified chicken. Premier Kosher Inc. is a unit of the Premier Group of Companies, an integrated poultry growing, transporting and food processing firm.  The processing plant will be located in the town of Abingdon in the Niagara region of Ontario.

“We are extremely pleased that Ontario consumers will now have a local option for their kosher chicken purchasing needs," said Henry Zantingh, Chair of CFO.  "The decision to accept the application of Premier Kosher Inc. is the culmination of tremendous effort on the part of both farmers and industry to find a suitable business partner to own and operate an Ontario kosher chicken processing plant."

“The Ontario chicken industry understands the importance of addressing the needs of all consumers in Ontario,” said Michael Burrows, Chair of the Association of Ontario Chicken Processors (AOCP).  “We are pleased that Premier Kosher Inc. will be in a position to support the ongoing need of kosher consumers to have a locally grown and processed source of chicken.”

“This is an exciting opportunity and we look forward to working with the community to ensure that Premier Kosher becomes a trusted and preferred choice for kosher chicken,” said Paul Tzellos, President of Premier Kosher Inc.

The Kashruth Council of Canada (COR) will be working with the Premier Kosher processing plant to provide the kosher certification.

“Ontario’s Jewish community has been looking forward to welcoming the arrival of a new kosher processing plant for several years to provide local Ontario-grown, fresh, kosher chicken,” said Richard Rabkin, Executive Director of COR. “COR is pleased to be working with Premier Kosher Inc. to ensure that kosher consumers have a range of products in the marketplace to choose from.” 

Chicken Farmers of Ontario will be working with Chicken Farmers of Canada for an allocation of additional supply to serve the kosher community. 

"This has been a long process and this announcement is yet another signal that CFO and the chicken industry of Ontario are open for business and working to meet the needs of all core, niche and specialty chicken markets in Ontario," said Rob Dougans, President and CEO of CFO.

Premier Kosher Inc. is also being advised by Chuck Weinberg, former owner of Chai Poultry, the last processor to provide locally processed kosher chicken in Ontario.  The Premier Kosher plant is expected to be operational by January 2017 and will have an initial capacity of 50,000 chickens each week.  It is expected to employ up to 80 employees.  


If you do a Google search of the Internet, 157 million definitions of sustainability will come up. Is sustainability meeting the needs of the future and the present at the same time? Or is it really just producing more with less?

For some, sustainability means simply having food, while for others it may involve parameters such as ethical production; it’s simply not simple to define.

As president and CEO of the Canadian Poultry and Egg Processors Council (CPEPC), the Saskatoon native admits he’s no expert, but even with the simplest definition, Robin Horel can see that poultry and eggs have some advantages over competing protein.

Speaking to delegates of the 2nd Annual Canadian Poultry Sustainability Symposium, Horel pointed to factors such as energy efficiency, carbon emissions, feed conversion, land and water usage, and waste management as areas where poultry production shines.

But as Horel explained, there are many other factors involved in sustainability. His list begins with environmental impact, food safety, worker safety, animal health and welfare, and food affordability, growing from there, with varying levels of importance based on each factor.

Sustainability can mean different things to different people. Industry, farmers, activists, and consumers - everyone has different ideas. Around the world, a consumer’s definition of sustainability in terms of food will often depend on his or her economic situation.

What does the Canadian consumer want? Teams of people across the industry are trying to figure out the answer to this question. According to the Retail Council of Canada, Canadian retail consumers primarily base their choices in food service and retail on price, quality and food safety, with factors such as local, welfare and the environment becoming more important.

“It’s a changing consumer; not easy to follow,” said Horel, “but we have no choice.”

Look at eggs, for example. The retail shelves for eggs used to be about six to eight feet long, with white or brown and a few size choices. Now there are white and brown with half a dozen methods of production: organic, free range, Omega 3, raised without antibiotics. The claims are endless, and each claim carries its own segregation, labeling and auditing considerations. Other poultry products fall under the same claims, which can also include different processing methods.

One factor is sure though, “It comes at a price,” said Horel. It’s hard to know what the consumer wants, but we’re giving them as much choice as they’re willing to pay for.

What do processors graders and hatchers want? “Growth. Profitable growth,” said Horel. Canadian meat consumption peaked in 2000 and has declined by 12 per cent since then, but chicken has grown its market share. Turkey consumption on a per capita basis has remained flat, but measured against declining meat consumption, it has gained a small bit of share as well.  Can poultry continue to increase compared to other sources of protein against this backdrop of declining meat consumption in Canada?

In terms of sustainability, poultry is well situated to do just that. What are the practical applications of sustainability factors to poultry at the retail level? Trust and transparency rank high.

Horel pointed out that above all, Canadian customers and consumers prize safe food. Any recall issues for any poultry product not only affect consumer trust in that particular product but their trust in all poultry products.

Brands are also important to the Canadian customer. If a supplier doesn’t tow the line, brand protection comes to the fore with videos or recalls resulting in suppliers being dropped; processors and graders will also cut off a farm to protect their brand.  

As for label claims, Horel said don’t bother using up label real estate to suggest that chicken or turkey contains no hormones because it’s a waste of time and confusing to consumers. We are fortunate to have CFIA guidelines to guide labeling, said Horel. Under their guidance, you are not allowed to claim ‘no hormones’ unless you also say, ‘like all other chicken’. The label claim of methods of processing is generally acceptable, as long as they aren’t linked to further implied benefits. A good example of this would be high-pressure pasteurization, which is effective against listeria in packaged turkey or chicken products. You can tell the consumer that you’ve used the process, but you can’t claim it’s safer than other products as a result.

At the producer level, food safety is still at the top of the list. On-farm food safety programs need to be mandatory, with transparency maintained from processors, graders through to hatcheries needing information so they can provide traceability.

Looking forward, Horel suggested that two poultry food safety issues on the radar are salmonella and campylobacter. A new baseline survey report by CIPARS (Canadian Integrated Program for Antimicrobial Resistance Surveillance) will soon be released to the public indicating salmonella levels are “not as good as we’d like”. The pressure to reduce salmonella will intensify very soon, and the pressure will be on farms, starting with hatcheries.

Another issue in the forefront is the transition to enriched cages. Consumers often don’t know the trade-offs involved with such changes to the production system or how pressure on one area of production would “yank the wheel out of round” since all production components are inter-related.

As Horel explained, when you take laying hens out of cages there are going to be consequences: an impact on economics, on food affordability. There will also be increased pressure on the environmental component and possibly food safety. “If you don’t manage this properly you may adversely affect animal welfare, which is why you made the changes in the first place.”

 Euthanasia is another difficult animal welfare issue to deal with, not only for the customer but also for farm workers, while loading and transportation is part of the production process that is most visible to the public as trucks moving down the highway. Preventative use of antibiotics and disease control also rank high on the list of issues under consideration.

“The result of processors and farmers having the same goals, if we are successful, is that we will not have to have multiple standards, audits, segregation issues, and confusion for consumers,” said Horel. “In order to get there, we need to translate the codes of practice into on-farm, practical terms.”

With regard to animal welfare, the goals of producers, processors, and graders should be the same: to ensure our customers have faith in our national animal care programs. They should trust that we are good caretakers and take our job very seriously, and that non-compliance is not tolerated. They need to trust that our codes are a good standard, and trust value chain members as an information source to deal with questions and undercover videos.

Horel listed five basic principles that need to govern animal care programs: they need to be national, based on the codes of practice, mandatory, third party audited, and transparent. Egg Farmers of Canada (EFC) and Chicken Farmers of Canada (CFC) have both agreed to these five principles and their animal care programs reflect this; Turkey Farmers of Canada (TFC) is moving to acknowledge the five principles within their Flock Care Program by the middle of next year. CHEP, Canadian Hatching Egg Producers, are the furthest away from the customer but, as part of the supply chain, the spotlight is going to hit them soon. As Horel says, “the pressure is on.”

In the end, what does sustainability mean for the poultry industry? Transparency, cooperation, and common goals of food safety, animal welfare and health, said Horel. These goals have to be shared by all to continue to build public trust in farming in Canada, in our industry and our products. If the per capita consumption numbers for poultry are any indication, we’re doing the right thing. 




October 24 - A leading poultry welfare expert from the Royal Society for the Prevention of Cruelty to Animals (RSPCA) was invited to address a conference of processors earlier this month.

Dr. Marc Cooper, from the RSPCA's farm animal science department, was invited to speak about the use of carbon dioxide controlled atmosphere systems for killing meat chickens at the Canadian Meat Council’s 8th Technical Symposium, which focused on advancements in livestock and poultry health and welfare in the supply chain.

Dr .Cooper, who is responsible for the development of the RSPCA welfare standards for both meat chickens and ducks, was invited to speak because of his wide-ranging and detailed research into gas killing systems which has seen him travel across the UK and to France, Germany and Austria.

Cooper noted that currently, only one poultry processor in Canada uses a gas killing system. The majority of birds are slaughtered using conventional water bath stunning systems - which is essentially the opposite to the situation in the UK where most birds are killed using gas systems.

The presentation focussed on the key areas that need to be considered to help achieve the most humane kill possible when using carbon dioxide gas killing systems.

There were about 90 representatives from all the major poultry processors in Canada as well as Canadian government officials.

Since his return from the symposium, Dr. Cooper has been contacted by a number of processors asking for more information about the most humane gas killing systems.

 Good communication with the catching crew, transport company and processor can ease the challenges of transporting live birds during extreme weather events

The birds are ready to be shipped, the catching crew is onsite, the hauler is pulling in the driveway, and the processor has tomorrow morning’s shift fully scheduled. Everyone wants the birds to travel comfortably and arrive alive.

Canada’s Health of Animals Act prohibits the transportation of any animal that cannot be moved without undue suffering during the expected journey. Just as everyone has a vested interest in the outcome of that journey, everyone has a role to play in complying with the regulation – from the producer to the processor, and including the catchers, loaders, and haulers.

“Good bird welfare is everyone’s responsibility,” says Al Dam, provincial poultry specialist at the Ontario Ministry of Agriculture, Food and Rural Affairs. “It’s the right thing to do – and it’s the law.”

Working with the catching crew
Ontario’s guidelines for transporting poultry – popularly communicated via the “Should this bird be loaded?” poultry loading decision tree – provide catchers (and others) with direction for the identification of sick or injured birds, as well as environmental considerations for loading and transportation.

To improve load-out efficiency and ensure your birds can be loaded, producers are encouraged to identify compromised birds during routine flock monitoring and cull sick birds on a daily basis. Deadstock should be properly disposed of in accordance with provincial legislation.

The catching crew’s on-site supervisor will confirm the producer’s assessment of bird health and environmental conditions at the farm. Since shipping densities will vary with bird type, expected weather conditions, and estimated travel time, it is critical that accurate bird weights and counts are provided before loading begins.

Take particular caution if you are loading birds during periods of extremely high temperatures and humidity. Stocking density in containers may need to be adjusted, and discussions should occur among all stakeholders to assess whether or not birds should be loaded and if the truck can be delayed until better conditions are available. There are tools associated with the poultry loading decision tree that can help with these decisions.

Working with the transport company
Although policies and standard operating procedures shape on-site decision making, the live trucking industry relies heavily on producers to communicate information about local weather conditions, their barn and loading area, and their birds.

“It’s hard to write specifics on transportation,” says Richard Mack, President of Riverdale Poultry Express Inc. in Elmira, Ontario. “Many factors other than weather impact the loading of birds, including flock health, loading area conditions, travel distance, and lairage.”

At Riverdale, newly hired drivers train with their more experienced colleagues until they can go solo – even after completing Canadian Livestock Transportation training.

“It’s not just about driving a truck,” says Mack. “Our drivers are also called upon to be animal welfare specialists, truck mechanics, computer users, and politicians. They must work in all weather conditions, be good at administration and paperwork, and understand the dynamics – and legal ramifications – of how they load their trucks.”

Although there are some promising advances in new equipment and loading techniques, the industry depends on prompt, qualitative feedback from processors on issues that happen during transportation and lairage. “The sooner we know, the sooner we can take corrective action,” says Riverdale’s Mack. “It’s hard to fix what we don’t know about.”

Working with the processor
As a producer, you are responsible for understanding the processor’s expectations for feed withdrawal, evaluation of bird fitness to travel, and any specialized loading protocols that can reduce bird stress. You should also ensure that barn conditions and facilities promote safe, humane catching with minimal stress.

“Work with your processor to schedule loading at times that will help minimize stress on the birds,” recommends Paul Bulman, Live Planning and Procurement Manager at Pinty’s Delicious Foods in Port Colborne.

“We are all in this together and we all share in the implications of decisions made to ensure humane transportation during extreme weather.”

What is industry leadership doing?
Over the past year, industry leaders in Ontario have been working to address the challenges associated with the safe and humane transportation of poultry during extreme weather.

Ontario has formed an Extreme Weather Transport Committee representing the interests of producers, processors, handlers, haulers, and government. Standard operating procedures developed for hot and cold weather transport for broiler chickens have been adopted by industry associations and shared with producers at a series of regional poultry producer updates in February and through the Chicken Farmers of Ontario. Although the committee is currently focused on broilers, it intends to include other poultry commodities.

“Our next step is to look at the existing work on poultry transport and identify areas where more research could help with the Canadian and Ontario situations when it comes to extreme weather,” says committee member Al Dam.

As Ontario’s poultry industry braces for the heat and humidity challenges of the summer, that information can’t come too soon.




April 30, 2015 - The country's largest poultry workers' union, the United Food and Commercial Workers (UFCW Canada), is calling on federal and provincial governments to introduce specific protections for front-line worker safety and to ensure that poultry workers are
an integral part in the planning of any and all programs, regulations and strategies to prevent future outbreaks of the avian influenza virus.
Specifically, UFCW Canada is calling on governments in Canada to take similar measures that were taken more than a decade ago in the United States, where initiatives were put in place to better identify and prevent outbreak risks by better protecting front-line workers and involving them as key participants in the production chain.
"There are more than 14,000 people working in poultry processing facilities across Canada, processing millions pounds of poultry every week, and in the event of avian flu, we must have a plan to protect these workers, and the impact on their families and communities," says Paul Meinema, the national president of UFCW Canada, which represents more than 8,000 poultry workers across the country.

To date, federal and provincial governments have failed to include front line poultry workers in the discussion of the avian influenza pandemic. 

"If we are to avoid a pandemic, Canada's plan to contain the bird flu must have
a worker component." UFCW Canada is calling on governments to consider:

-  Direct contact with infected poultry or contaminated surfaces and
   objects is considered the main route of human infection. This kind of
   direct contact is the norm for workers in the poultry industry. A
   poultry worker immunization program will prevent the spread of the
   disease and assure the public that a meaningful step has been taken to
   contain the disease at its source.

-  Poultry workers are in the best position to visually identify sick birds
   and report suspected cases of bird flu. These front line workers are the
   nation's best defense against a pandemic, but they will need
   whistleblower protections in order to avoid discrimination and to assure
   that profit doesn't override health and safety.

 - Many immigrant, undocumented, or non-English or French-speaking poultry
   workers are unaware of workplace safety regulations. This population is
   unlikely to ask for safety and health protections such as respirators or
   flu shots. Some of these workers are precarious and vulnerable worker
   who are in Canada as part of the Temporary Workers Program; as such, we
   must reach out to these workers with health and safety information and
   empower them with the confidence to exercise their health, safety and
   labour rights.

"Protecting the health and safety of poultry workers should be a paramount
concern for our governments, as should protecting the meat processing
industry's tremendous contribution to Canada's economy, which suffers a serious
setback with each new outbreak," adds Meinema.

These worker issues are of paramount importance. Worker organizations, like unions, should be consulted and integrated into the effort. The UFCW stands ready to work with all interested stakeholders, including worker representatives, government agencies, and poultry companies.

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