Ontario Independent Meat Processors

Description

Ingredients such as spices, flavourings and breading can add that something special to your products to make them unique and appeal to your customers. This workshop will highlight not only the many spices and flavourings available for operators but also processing aides and ingredients including antimicrobials and anti-oxidants that will not only enhance the flavour of your products but help your product’s shelf life and safety. Come prepared with your questions as this workshop includes an interactive discussion with industry leaders in this field.

The Wine Council of Ontario represents winery properties from Lake Erie North Shore, Pelee Island, Prince Edward County, Niagara and the GTA. Wine Country Ontario is dedicated to promoting Ontario’s wine-growing regions—from the wines and wineries themselves to the complete experience of each destination: local cuisine, year-round activities and warm hospitality.

Individual must be: Physically fit, with consistenty high energy; Ability to work fast and effeciently; Quick learner and self-motivated; Experienced in Commercial meat production; and Strict attention to hygiene and cleanliness. Must be familiar with: All cuts of beef & pork; Experienced in De-boning hams and carcasses; and Experienced in commercial sausage production & equipment use. Duties will also include: Cleaning and maintenance of all machinery; and Clean of dishes, floors, walls, etc. $15/hr + benefits after 6 months.

The Ontario Independent Meat Processors (OIMP) is the representative voice of the independent meat and poultry processor in Ontario, working closely with agricultural and commodity organizations and various levels of government for over 30 years.

Butchers wanted with minimum 2 years experience in cutting and deboning meat products. Experience in Poultry an asset. $33,176 + for 40 hours per week, other benefits included. Located in Arthur, ON.

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