< Previous10 AFPA in ACTION Alberta Food Processors Association FOOD SAFETY HAS LONG been an essential ingredient for food processors, manufacturers, and wholesalers committed to providing high-quality products and growing their business. Now, the federal government has introduced regulations that require most food companies to meet high safety standards to obtain a license from the Canadian Food Inspection Agency (CFIA). The Safe Foods for Canadians Regulations apply to food businesses that import food, and/ or prepare food for export or interprovincial trade. The regulations, which cover companies with over $100,000 in annual revenue, came into force in January 2019 for dairy, eggs, pro- cessed fruits and vegetable products, fish, meat, honey, and maple products. On July 15, 2020, they came into effect for additives, alcoholic beverages, and all other foods. “To be licensed, companies must have a rigorous food safety program in place based on the Hazard Analysis and Critical Control Points (HACCP) methodology,” says Rowda Mohamud, a BDC Business Advisor who guides companies on obtaining food safety certifications. A key focus for food retailers Mohamud says it’s not just the government that is demanding high standards; many food manufacturers and retailers will not partner with your company if it doesn’t have an HAC- CP-based program. “No retailer wants to put a product on their shelves that isn’t backed up by a rigorous approach to food safety,” says Mohamud. Depending on your business, there can be dozens of criteria to be analyzed for conformity with food safety standards, ranging from worker attire to food handling procedures to the condi- tion of your facility, and much more. Here are five critical points in introducing a food safety program to your food business. 1 Your facility The condition of your building and equipment will be an important focus in bringing your company up to standard. “The facility needs to be easy to clean and easy to maintain, so you can’t have, for example, damaged floors and walls because they can harbour contaminants,” Mohamud says. Updating your facility is generally the most expensive part of the process and will require a complete assessment of your workplace. The fol- lowing are a few examples of things to consider: • Is your equipment and your work surfaces well-maintained, made of food-grade mate- rials, and easy to clean to prevent contami- nation? • Do you have the right number of drains and hand-wash stations, and are they properly located? • Do you have the right kind of lighting for your facility? 2 The flow of people, materials and waste An important goal of a food safety program is to prevent cross contami- nation – the unintentional transfer of biological, chemical, or physical hazards. To help prevent this, the movement of people, material, and waste in a facility must be carefully controlled. Among other things, the plant must be laid out to allow for the segregation of activities and materials, and ensure a safe workflow. 3 Employee training Employees are on the frontlines of maintaining good food safety practices in your plant. They must understand the principles on which your food safety pro- gram is based and their duties and responsibilities within it. These range from proper hygiene and wearing proper attire to following food handling procedures, performing sanitation duties, and respecting the segregation of work zones. “Do they understand the different risks that are possible within the facility?” Mohamud asks. “Do they understand the possible risks with the product itself? For example, why food needs to be cooled down to a particular temperature at a particular rate?” 4 Monitoring and record-keeping It’s essential to monitor your pro- duction to ensure you are con- trolling hazards and taking cor- rective actions when necessary. Monitor- ing also provides data for keeping detailed record-keeping. Daily documentation of pro- cedures, deviations from limits, and corrective actions provides the information you need to improve performance and demonstrate to outside parties that you are operating a safe facility. It is also important to have someone in the facility verify that the procedures were Five Keys to a Rigorous Food Safety System An HACCP-based food safety system is key to the growth of your company.Winter 2020-2021 AFPA in ACTION 11 followed thoroughly, and that the documen- tation is, in fact, accurate. 5 Management commitment Change is hard at any workplace, which is why it requires the steadfast commit- ment of management to achieve suc- cess. That commitment is particularly important in implementing a food safety program because the stakes are so high, Mohamud says. “Your production people are not going to go through the trouble of following all these procedures and protocols if management is not supporting it,” she says. “You have to provide the leadership and guidance that says: ‘Hey, this matters. We care about our customers. We must have a safe, high-quality product.’” It’s time to ensure your business is food safe Mohumud says entrepreneurs shouldn’t underestimate the amount of time, effort, and investment required to make a business ready for certification. It will depend on the current state of your plant but can typically takes six months and sometimes a year or more. However, a food safety program is not only important for meeting regulatory requirements, it’s vital for positioning your company for future growth. “In this day and age, you simply cannot just ignore this and hope for the best,” stresses Mohumud. “You have to have a standardized approach to safety.” For more information on this topic and other food-safety related topics, please visit www.BDC.ca. The Alberta Food Proces- sors Association (AFPA) also offers sever- al food-safety related training courses as well as many other services. Learn more at www.AFPA.com.12 AFPA in ACTION Alberta Food Processors Association MANY ARE SHOCKED TO learn that 97 per cent of the food industry still conducts food safety processes with paper and spread- sheet. The cracks in this antiquated approach are starting to show. Despite the food industry now spending $10B on food safety annually, there was a record 10 per cent increase in food recalls from 2013 to 2018. The growing number of recalls demonstrates the high risk in food safety. By operating with paper and spreadsheet, the food industry is fail- ing to meet the increasing consumer demand for safety, sustainability, and transparency in food. Government regulations are tightening in response, spurring the industry to catch up to consumer demand. Recently, U.S. Food & Drug Administration (FDA) Deputy Com- missioner for Food Policy and Response, Frank Yiannas, announced new Food Safety Modern- ization Act (FSMA) rules that lay the ground- work for advanced traceability in food safety. Any company still operating with paper and spreadsheet will need to transition into special- ized food safety software that enhances speed and accuracy. COVID-19 has further reinforced the need for such digital food safety. By conducting analog, in-person safety screening, companies can see mass COVID-19 outbreaks from employee transit and screening lines. Without digital symptom tracking, com- panies respond woefully late to the outbreaks, triggering employee issues and negative media that can shake a company’s reputation. Wal- mart failed to record their screening processes, and subsequently encountered lawsuits for negligence in managing employee health and safety. The Public Health Agency of Canada released new projections on September 22, 2020, that warn of exponential increases in transmission. As wave two intensifies, COVID- 19 appears to be here to stay, and new responses are necessary for the food industry to stay open and safe. To properly manage COVID-19 safety pro- cedures, the food industry needs off-site screen- ing with alerts and tracking, combined with encrypted storage of medical records. None of those safety functions are available with paper and spreadsheet, yet all are accessible with soft- ware. Provision, an Alberta-based company, that is also a member of the Alberta Food Processors Association (AFPA), is at the forefront of this transition in food safety. Danni Kneeland, Director of Food Safety Solutions Inc., says, “Provision is Canada’s fast- est-growing food safety software for a reason. Working with their team has been excellent.” Provision has grown by over 20 times in 2020, as food companies rapidly adopt its food safety software. Provision software is now used for 51 per cent of fresh and frozen food in Can- ada, with major clientele such as VersaCold. Provision’s Primary software ensures food safety completion with form-specific sched- uling, reminders, and tracking. It improves the accuracy of records by translating forms to user preferences and auto-filling informa- tion between forms. Its clients operate faster by automatically running inventory from data already collected in production forms, and by automatically generating notifications and cor- rective action reports based on critical limits inside forms. Provision’s Premium software takes the granular data from these food safety records and correlates every process variable with every production outcome. This creates administrator dashboards that replace gut-feel operating deci- sions for food companies, enabling data-driven control over safety and quality. At the core of all this functionality, Provision software enables its users to create custom forms that automatically trigger custom alerts, track- ing, and reporting. Back in March, the com- pany noticed its users were creating employee symptom forms, and saw so much potential in this, they created a side product for COVID-19 so their users could stay open and safe. Called Basecase, this COVID-19 software enables a workforce to submit digital screening forms before every shift, using any internet connected device. After submission, each user receives an email or text notification. Based on the answers in their form, the notification will either share the user’s one-time facility entry code if they’re safe, or a call button to organize a COVID-19 test if they’re at risk. This off- site screening limits on-site transmission risk, enabling employees to feel safe at their facility. Administrators receive instant alerts of off-site employee symptoms, so they can respond to risks, not outbreaks. As forms are submitted, the dashboard on Basecase shows the number of employees who are safe, caution, and isolat- ed within a workforce, all filtered by date and location. This data allows companies to plan their production pace according to their oper- ating risk. Every employee form is individually encrypted and stored, creating a trail of due diligence that protects corporate liability. Recently, Basecase has garnered national attention in The Globe & Mail and has been adopted by significant food industry players such as Centennial Foodservice. Erik Westblom, Co-Founder & CEO of Provision, believes this shows the future of food COVID-19 and the Rising Need for Food Safety Software AFPA IS YOUR FOOD SAFETY CONNECTION! AFPA is a Safety Champion! AFPA prides itself on delivering excep- tion training and consulting (at members rates) in conjunction with our partners! For a complete list of courses, visit www.afpa.com and click on the training tab, or simply contact info@afpa.com. Remember to book your consulting, internal audits, or GAP assessment through AFPA to receive your preferred rates!Winter 2020-2021 AFPA in ACTION 13 safety. Westblom says, “As a sommelier, I saw that wine was the first decommoditized food product, because every variable was tracked, then controlled, enabling value-based pricing. When food processors transition into software like ours, it not only improves the accuracy and speed of food safety – it gives them real insight and control over their production var- iables. We’ve seen our software dramatically increase quality for our clients, enabling them to improve sales and operating margins.” Basecase stands out as one targeted example of Provision’s software, where a digitized safety procedure significantly reduces operating risk. Provision supports the increasingly strin- gent regulatory requirements, which will allow the food industry to fulfill consumer demand. Deep traceability is inherent in its software, as is labelling, and any other regulatory requirement designed to reduce recalls, fraud, and other con- cerns in food safety. AFPA has organized a 10 per cent member discount on Basecase starting November 1, 2020, and a 10 per cent member discount on Provision software starting January 1, 2021. For more infor- mation, visit www.provision.io or contact info@ afpa.com.14 AFPA in ACTION Alberta Food Processors Association THE ALBERTA FOOD Processors Associ- ation (AFPA) is the food and beverage process- ing industry’s advocate and leading resource for ensuring the continuous improvement of work- place health and safety. Alberta’s Occupational Health and Safety (OHS) legislation sets the minimum standards for workplace health and safety. Sadly, many companies are not compliant in meeting the required minimum standards for their employees. OHS officers have been visiting businesses operating in our industry – are you compli- ant? It is AFPA’s mission to assist companies in their efforts to achieve their workplace safety program goals. This includes the implemen- tation of a formal health and safety program, meeting minimum OHS compliance, and/or maintaining or formally attaining a Certificate of Recognition (C.O.R.). Contact AFPA for your training and resources. Diversity, equity, and inclusion It is expected that all Alberta workplaces take diversity, equity, inclusion, violence, and bullying seriously. This also ties into updated company harassment and violence protocols. There should now be specific content/wording in your compa- ny’s operational procedures that address this. Our workplaces are evolving to ensure civil- ity, diversity, respect, psychological safety, and productivity. It will take awareness, knowledge, ability, and reinforcement of the necessary changes to meet the new compliance require- ments here in Alberta. There are two acts that protect all employees: One, the Alberta Human Rights Act; and two, the Alberta Occupational Health and Safety Act, which has been expanded to include “protected grounds” harassment, psy- chological harassment, bullying, intimidation, violence, and domestic violence. Providing education and training to all staff, specifically supervisors, is a critical aspect of these changes. Creating a respectful workplace may mean your company has to address many tough issues, such as harassment, bullying, intimidation, violence, and/or sexual harass- ment. All of these actions are illegal in Alberta, and it’s the law for you to provide a safe work- ing environment! Mental health problems and/or mental dis- orders can also impact people of all ages, cul- tures, education levels, and/or socio-economic statuses. Make sure to add discussions about psychological safety to your scheduled meetings; have a psychological safety moment, plan to discuss your current or newly updated company policies regarding psychological safety, and keep records of the conversations so you can show your due diligence. Workplace safety competence...are you there yet? The new supervisor competency require- ments now tied into minimum OHS legis- lation state that, “both the employers and all supervisors are expected to ensure competen- cy,” and this includes formal training in hazard assessment, incident investigation, and roles and The Food and Beverage Industry MUST Embrace Health and Safety! Congratulations to Inovata Foods, located in Edmonton, which recently achieved its Partnerships in Injury Reduction (PIR) Certificate of Recognition (COR). UNB Scholarship Winner Announced Congratulations to Greg Evancio, who was the lucky recipient of free tuition to enroll in UNB’s online Certificate in Occupational Health and Safety Program at the University of New Brunswick (a retail value of $6,545). Greg submitted his entry through Kinnikinnick Foods AFPA Membership. “I’d like to thank Melody Pashko at AFPA, and Jerry Bigam and Carolina Macorin at Kinnikinnick Foods, for all the support they’ve given me,” says Evancio. AFPA IS YOUR WORKPLACE HEALTH AND SAFETY CONNECTION! responsibilities. Supervisors include those who direct the work of others, going by any title, including foreman, or shift/team leader. Why? Well, they are expected to lead the hazard assessment process, including reviews, worker engagement, and changes and/or updates. In addition, they need to know how to conduct an investigation when required, such as if there is a work refusal, so they must be well trained. This includes knowing their roles and responsibilities, as well as ethical, moral, and legal obligations. Safety training is also required for select managers and health and safety committee members, who are entitled to up to 16 hours of annual training related to their role, duties, and functions in serving on the committee. Contact AFPA to learn more about these new OHS compliance requirements and related training. A worker’s three basic OHS rights, as per OH&S legislation OHS legislation includes a worker’s basic rights, as follows: The right to know (be informed) of worksite hazards, the means to control such hazards, emergency response plans, and results of inspec- tions and investigations.Winter 2020-2021 AFPA in ACTION 15 • The right to participate in health and safety activities pertaining to their worksite, such as the ability to express concerns, attend meet- ings, and serve on health and safety com- mittees, and be involved in inspections or investigations, or ERP drills, exercises and development. • The right to refuse dangerous work. Internal responsibility system Current OHS legislation is founded on an internal responsibility system (IRS). An IRS establishes a relationship between employers and workers in the implementation and the application of workplace processes which help to ensure a healthy and safe work environment that can be enjoyed by all involved. The IRS should be reflective of all levels of management, supervisors, workers, and any affected parties. Workplace safety...what are your plans for 2021 and how can AFPA help? Take time to reflect on 2020...COVID-19 was a harsh reality for everyone worldwide and now we must look ahead to 2021. Have your efforts made any real impact on your workplace? Or on your employee’s health and safety? What key lessons were learned? Shared? Do specif- ic areas of your program need improvement? What would directly or indirectly make your workplace safer? What, if any, are your OHS priorities for 2021? Is there key AFPA safety training you can provide to your staff? How will you generate enthusiasm and commitment to your health and safety priorities in 2021, based on all the new minimum requirements? Do you understand that safety is a company value, and is not a competing priority? In addressing workplace safety – PLEASE – you MUST understand that your employees are on loan to your organization from their families. You have legal, ethical, and moral obligations, regardless of any production protocols or customer needs, to provide a safe and healthy working environment for them. You must return them home safely...each and every day. Training, knowledge, education, eval- uating competency, and management support is required...daily. COVID-19 related plans, protocols, and key resources are available on the AFPA website. AFPA’s Health and Safety Training Schedule Check www.apfa.com for specific dates and locations. Take time to reflect on 2020...COVID-19 was a harsh reality for everyone worldwide and now we must look ahead to 2021. Have your efforts made any real impact on your workplace? Or on your employee’s health and safety? What key lessons were learned?16 AFPA in ACTION Alberta Food Processors Association VALBELLA GOURMET FOODS WAS first established in 1978 by Walter and Leonie von Rotz within a small 1,000 square foot facility located in beautiful downtown Canmore, Alberta. Before long, the company’s European-style sausages, hams, and air dried meats found their way into Banff’s famous hotels and restaurants, and quickly became part of the local experience. Now more than four decades later, Valbella’s current 40,000 square foot facilities overlook the Three Sister Mountains, and continue to build on its reputation for producing only the highest quality sausages, hams, and charcuterie products (and much more) for gourmet dining establish- ments, fine hotels, and first rate food markets throughout Alberta. “Valbella’s commitment to excellence, paired with our European traditions and simple love for fine food, has allowed us to stand out as one of Western Canada’s most recognized meat processors,” says Valbella owner, Chantal von Rotz. “Walter’s constant product innovation and keen market sense keeps customers and top chefs awaiting new and tantalizing products, whether they be for a gourmet menu or simply for a backyard BBQ party.” Valbella today is a wholesale business and a retail business; supplying its customers with a tremendous line of over 300 meat products that are all made in Canmore. The company’s delicatessen has also become a favourite among locals, featuring Valbella products, as well as a large variety of domestic and import cheeses, pan-ready items, and freshly-made sandwiches and lunch items in the Valbella Café. “What sets us apart is our exceptional quality and European influ- ence,” says von Rotz. “We source all of our meat from Alberta, we buy and sell local, and we are exclusive to Alberta; so it has a large impact on the Alberta meat industry. We also sell a great deal of Alberta grown produce, B.C. grown fruit, and Alberta dairy. Our customers expect superior quali- ty, and that supports our local economy.” Because of the significant challenges created by the COVID-19 pan- demic, Valbella has recently launched its new online store at www.shopval- bella.ca, which has since become a resounding success for the company. In addition, Valbella is just about to break ground on its new deli renovation that will result in a larger and more up-to-date space by next spring. The space will include a first for Canada – a 24-7 meat vending machine. “These machines are big in Europe where a lot of farmers will use them as a means of direct farm sales, and we’ll have the only one in Can- ada,” says von Rotz. “Customers will be able to walk up and get anything – sausages, burgers, steaks, milk, or eggs – whatever we decide to put in there. This could end up being an amazing way for us to get our product out around Alberta.” Valbella greatly values its membership with the Alberta Food Proces- sors Association (AFPA), not only as a venue to network with industry peers but also as a source of information about the industry it serves. “We have been members of the AFPA for decades and have always appreciated the support they give us as well as the knowledge they have about the Alberta food industry,” says von Rotz. “The AFPA helps keep us up to date on current food processing news and new regulations that allows us to remain ahead of the game.” Chantal von Rotz (left) with her father Walter, mother Leonie, and brother Jeff.Winter 2020-2021 AFPA in ACTION 17 NAMED AFTER THE JAPANESE Zen world-view that finds beauty in things that are modest, humble, and unconventional, Wabi Sabi Brands Ltd. is an Alberta-based company specializing in the creation of artisan chocolate delights infused with cannabis. The company’s President and CEO, Todd Pringle, is a five-time Ironman finisher and certified Ironman Coach who, in 2014, had to retire from the sport due to extreme pain in his knee. The discomfort was brought on by bursi- tis (bur-SY-tis), which made it difficult to make it up stairs without crutches, much less compete in Ironman events. “This led to a personal investigation into cannabis and the use of Cannabidiol (CBD) in Colorado,” says Pringle. “With a new- found understanding of the potential can- nabis offered, I began to experiment with edibles as an alternative to alcohol and, after numerous years of culinary practice, I was able to perfect my skills combining chocolate with cannabis.” Last May, armed with laptops and cell phones, Wabi Sabi – along with technicians of Italian machinery manufacturer Selmi’s North American vendor out of Buffalo, NY – virtually installed and commissioned its chocolate-pro- cessing equipment. Since then, the company has been able to persevere through the challenge of COVID-19; thanks in large part to Pringle’s passion and the know-how and enthusiasm of his staff, who bring many years of valuable experience in food safety and manufacturing execution to the business. “It is critical that you have a very extensive understanding of cannabis and extracts, as well as of chocolate and manufacturing,” says Prin- gle. “As such, we designed and built our facility with Brand Reputation Compliance Global Standards (BRCGS) as the goal once we’re live. However, while we are well on the path to gain this certification, Covid-19 has pushed any BRC inspections into 2021.” When Cannabis 2.0 rolled out in 2019 for alternative cannabis products (like edibles), the large licensed producers quickly flooded the market with products that were found to lack in excitement or taste, particularly in regard to chocolate edibles. Rather than rush an unsat- isfactory product, Wabi Sabi took its time to develop a line of products that look great and taste amazing with an extremely mild cannabis flavour. “Unlike most of our competition, we do not use distillate, since the effects of distillate are very unpredictable and tend to be bland,” says Pringle. “Distillate is cannabis extract that has been stripped of all flavours (flavonoids) and most importantly, terpenes. Terpenes guide your effects and ensure it is balanced with no possible chemical hangover. We are huge proponents of using the whole plant, not a subset.” Looking ahead, Wabi Sabi is near to receiv- ing its final licence, which will allow the compa- ny to start stocking its product on shelves across Alberta and, shortly thereafter, Ontario. Wabi Sabi is proud of its association with the Alberta Food Processors Association (AFPA) and sees membership as being a valuable resource that has helped the company find success. “Since food safety is paramount for us, AFPA has been our go to for training staff as they have courses on everything from Hazard Analysis and Critical Control Points (HACCP) to labelling details,” says Pringle. “We have enjoyed working with AFPA and will sure to be a member for many years to come.” Rather than rush an unsatisfactory product, Wabi Sabi took its time to develop a line of products that look great and taste amazing with an extremely mild cannabis flavour.18 AFPA in ACTION Alberta Food Processors Association BDC is the only bank devoted exclusively to entrepre- neurs. It provides access to financing, both online and in-person, as well as advisory services to help Canadian businesses grow and succeed. Its investment arm, BDC Capital, offers a wide range of risk capital solutions. For 75 years and count- ing, BDC’s purpose has been to support entrepreneurs in all industries and all stages of growth. For more information and to consult more than 1,000 free tools, articles and entrepreneurs’ stories, visit www.bdc.ca. FCC is the only lender that is 100 per cent invested in Canadian ag and food. FCC builds strong rela- tionships and shares knowledge and expertise with thousands of customers across the country. When they succeed, FCC succeeds. FCC supports entrepreneurs and believes in the future of ag and food. They’re a partner, a catalyst, and a champion of our industry. Learn more at www.fcc.ca. PWI Insurance Inc. specializes in AFPA group insurance (employee benefits) for small to mid-sized businesses. PWI will provide you with benefits tailored to you and your employ- ees’ needs, along with service excellence that is unparalleled. Contact PWI for more informa- tion and to receive a group insurance quote. You can call 1-800-265-2178, email info@pwi- insurance.ca, or visit www.pwi-insurance.ca. Lloyd Sadd is your local insurance and risk management provider with deep expertise in the food processing industry. Lloyd Sadd has been partners with the AFPA since 1995 and contin- ues to work with members to create long-term partnerships that foster success. Contact us to find out how we can help your business. “We Listen. We Think. We Deliver.” Contact Tanya Sinclair at 587-701-3358 or visit www.lloydsadd.com. AFPA CORPORATE SPONSORS AFPA would like to recognize these corporate sponsors for their support of AFPA members over the years. If you’re interested in becoming a sponsor, contact info@afpa.com. There are options to fit all budgets! For more information, visit www.afpa.com/about_sponsorship . AFPA AFFINITY PARTNERS Did you know that AFPA members receive outstand- ing preferred rates from several companies? Thank you to these partners, and to view a full list, go to https://afpa. com/member-discounts. If you are interested in offering an exceptional deal to AFPA members, contact info@ afpa.com to learn more about partnering. AFPA MEMBERS Did you know that you can check out all AFPA members online? To browse by company or category, visit https://www.afpa.com/directory.Winter 2020-2021 AFPA in ACTION 19 INDEX TO ADVERTISERS COLORIMETERS / SPECTROPHOTOMETERS Agtron Inc. ..........................................................IFC COMMERCIAL COLD STORAGE MTE Logistix ..........................................................4 FINANCING SERVICES Agricultural Financial Services Corporation.............3 Farm Credit Canada .........................................OBC FOOD AND BEVERAGE, PHARMACEUTICAL, AND INDUSTRIAL ENGINEERING Laporte Engineering Inc. ......................................19 FOOD SERVICE Harlan Bakeries Edmonton ....................................5 FOOD PROCESSING EQUIPMENT Pemberton & Associates Inc. .................................4 FURTHER PROCESSING, EQUIPMENT SUPPLIER Beacon, Inc. ........................................................19 HONEY Bee Maid Honey ..................................................13 INSURANCE SERVICES BrokerLink ...........................................................15 MEAT AND POULTRY PACKAGING EQUIPMENT QMS International ................................................18 PACKAGING SOLUTIONS OLAF Packaging Group .......................................13 PRODUCT AND IDENTIFICATION Harlund Industries................................................11 SANITARY PROCESS EQUIPMENT AND SUPPLIES Harco Enterprises LTD. ..........................................9 SPICES, AND HOG, SHEEP, AND BEEF CASINGS J.B. Sausage Maker Supplies ..............................11 STAINLESS STEEL FABRICATION, CONVEYOR SYSTEMS, SANITARY PIPING Jag Fabrication ....................................................13 WASHING AND SANITIZING EQUIPMENT Douglas Machines Corp. .......................................6 WE FLAVOUR THE WORLD! Carmi Flavors ......................................................11 DGH Engineering Ltd. Irene Kutzak 12 Aviation Boulevard St. Andrews, Manitoba R1A 3N5 Email: foodprocessing@dghengineering.com URL: www.dghengineering.com Tel: 877-334-8846 Single source solution for food processing facilities in Western Canada. • Functional planning. • CFIA expertise. • Complete engineering. QMS International Mississauga, Ontario, Canada. Montreal, Quebec, Canada. Email: info@qmsintl.com URL: www.qmslntl.com Tel: 905-820-7225 Fax: 905-820-7021 Experts in Poultry and Meat Machine String Tying. North America’s #1 dealer in sales and service for Siebeck Tying Machines. Qualtech 1880 Leon Harmel Quebec, Quebec G1N 4K3 Email: info@qualtech.ca URL: https://qualtech.ca/home/ Tel: 1-888-339-3801 At Qualtech, we offer a wide range of specialized manufactur- ing equipment, process capabilities, and stainless steel com- ponents, which are manufactured and tailored to the needs of our customers in the agri-food, dairy, cheese, plant-based, industrial, biopharmaceutical, and brewing sectors. Our unique expertise includes engineering, design, construction, installation, and automation capabilities. We now have over 300 collaborators based in seven sites in Quebec, Calgary, and Ontario, as well as a permanent technical support capability in Wisconsin and San Francisco (USA). Van Giessen Growers Inc. Gerda Van Giessen P.O. Box 222 Coaldale, Alberta T1M 1M3 Email: gerda@vangiessengrowers.com URL: www.vangiessengrowers.com Tel: 403-345-2626 Van Giessen Growers Inc. has been providing Alberta and British Columbia with fresh, locally grown vegetables for over 35 years.Next >