Au Canada, l’industrie de la transformation des viandes comportent trois grands groupes :
• Transformation de la volaille
• Tous les autres animaux qui ne sont pas de la volaille (y compris le gibier)
• Équarrissage des viandes et d’autres produits des carcasses
La transformation de la viande n’est pas l’industrie la plus entichante, MAIS vous pourriez être surpris par ce qu’elle a à offrir! Il y a l’abattage et la découpe de la viande, qui sont les activités qui vous viennent probablement à l’esprit lorsque vous voyez « transformation de viandes », mais l’industrie fabrique aussi une foule d’autres produits qui pourraient vous intéresser.
Nous voulons exposer toutes les perspectives de carrière du secteur, car les apparences peuvent être très trompeuses!
La première étape de la transformation de la viande et de la volaille est l’abattoir. L’industrie sépare généralement la viande de la volaille parce que les procédés sont très différents en raison de la taille de l’animal. Il y a des abattoirs de formes et de tailles diverses. Certains sont de petites exploitations de type « familial » qui traitent un petit nombre d’animaux pour la consommation locale et disposent d’une petite équipe de travailleurs. D’autres organisations sont énormes et emploient des milliers de personnes, avec tout ce dont vous pourriez avoir besoin « à l’interne », à savoir » des vétérinaires, le bien-être et les soins aux animaux, et toute une communauté de travailleurs. Certaines usines utilisent des technologies extrêmement sophistiquées. Ce travail n’est pas fait pour tout le monde, et les employeurs le reconnaissent. Ils fixent leur rémunération, leurs avantages et leurs primes en conséquence afin d’attirer et de maintenir en poste les meilleurs!
Ces termes peuvent sembler bénins, mais détrompez-vous! La découpe de viande est un métier qualifié offrant une certification. Il faut du temps pour perfectionner l’art de la découpe de la viande, car il faut connaître l’anatomie des animaux, utiliser les bons outils et perfectionner les coupes. Et tel que mentionné, ce métier comprend la transformation de la volaille, du bétail et d’autres animaux d’élevage, ainsi que de la viande de gibier. Tout dépend du type d’organisation où vous travaillez. Il y a aussi l’équarrissage qui extrait les parties utilisables de la carcasse pour d’autres produits comme les graisses/ huiles animales, les os, le suif, etc.
La viande est transformée en produits de consommation courante, comme les ailes de poulet, saucisses, hamburgers, boulettes de viande, bacon, croquettes, dumplings, canard à l’orange, côtelettes d’agneau, tapas, sauce à spaghetti, tartes, viandes froides, charqui… Faut-il en dire plus? Si la découpe de la viande ne vous intéresse pas, ne vous inquiétez pas, car vous pouvez participer à la salaison, au marinage, à la cuisson, au fumage et au séchage des viandes, ainsi qu’à d’autres formes de transformation. Toutes ces carrières existent dans l’industrie mais ne sont pas directement liées à l’abattage et à la découpe de la viande. En fait, une bonne partie des produits carnés sont vendus comme ingrédients à d’autres fabricants pour fabriquer des produits tels que des hot-dogs au poulet ou au bœuf.
Nous avons résumé toutes les activités de transformation des viandes dans une petite section, mais nous tenons à ce que vous sachiez qu’il existe toutes sortes de carrières dans ce secteur, depuis des postes d’ouvriers à ceux de scientifiques, en passant par les inspecteurs, les empaqueteurs, les mécaniciens d’entretien et les opérateurs de machines.
C’est le plus important sous-secteur de la fabrication alimentaire au Canada.
Les codes de la Classification nationale des professions (CNP) sont ceux qui définissent les emplois et les professions au Canada!
C’est en connaissant les codes de la CNP que nous pouvons déterminer les divers détails sur les compétences, les aptitudes et les niveaux de connaissances nécessaires pour exercer certaines professions ou occuper des emplois particuliers dans les diverses industries et sous-secteurs au Canada.
Voici quelques-uns des codes de la CNP pour le sous-secteur de la transformation des viandes et de la volaille :
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Compétences Transformation Alimentaire Canada
Tous droits réservés.
Aliya Jiwani
Manager, Systems Training & Development
Aliya’s Foods Limited
Alberta
Aliya is an enthusiastic, creative, and seasoned educator with 10+ years of transforming learning into an exciting inquiry and critical thinking journey through a holistic approach. She is recognized for demonstrating a natural aptitude for designing curriculums with relevant and engaging content and implementing remote learning programs during the COVID-19 pandemic.
Recently, Aliya was the Vice Principal and head of the Middle School at Blyth Academy. Under her leadership, the institute spearheaded the development of the first virtual middle school, including forming a curriculum that took a project-based approach to allow flexibility and mental wellness. She also cultivated a collaborative environment for educators to share best practices to overcome evolving obstacles. Aliya currently works at Aliya’s Food where she evaluates existing processes to identify limitations, research potential resources, and proposes strategic plans to implement a customized Enterprise Resource Planning (ERP) system. During her over 10 years at the company, she also mentored and trained more than 200 employees to employ technology and best practices in production environments.
Suman Cocoran
Suman Cocoran is a multi-talented, strategic leader with a proven record of driving transformational change within organizations. She contributes to corporate strategy and results by ensuring the organization has the right people, processes, and tools necessary to meet client needs and corporate growth expectations. She has successfully managed organizations in periods of major business and personnel changes while translating strategic objectives into actionable plans, ensuring financial feasibility, and establishing internal systems and processes to ensure business continuity. Spanning a variety of industries, the value she brings is her strength in people leadership, operational excellence, and ability to galvanize organizational change to drive bottom-line results. Regardless of industry or company, Suman has a passion for progress. Coupled with her diverse industry and functional experience, she is a valuable fit for a variety of organizations.
Jeff Purcell
VP of Operations, Vice Chair
Champlain Seafood
Pending Update
CHAIR
Mike Timani,
President
Fancy Pokket Corp.
New Brunswick
Mike Timani is a native of Lebanon and was born in Venezuela. He arrived in Toronto during the Lebanese civil war. He is president and CEO of Fancy Pokket Corporation in Moncton which was established in June 1989 in a 1,000 sq foot facility with three employees. Today, the bakery consists of 45,000 sq. ft. and employs 80 people. Fancy Pokket is the largest producer of pita bread, bagels, tortilla wraps and flatbread in Atlantic Canada.
Mike constructed a 58,000 sq. ft. dedicated Gluten Free facility in Lancaster County, South Carolina which produces a variety of gluten free products. The new facility began operations in August 2019.
TREASURER
Darlene Macdonald
Food Industry Expert
Ontario
Darlene brings more than 20 years experience in organizational development and change management, having worked in North America and Europe with food and research companies. She holds a Master’s Degree in Intercultural Communication and is a self-confessed “foodie”.
VICE CHAIR
Mark Pickard,
President
InfraReady Products Ltd
Saskatchewan
InfraReady Products was started in 1994 by the Saskatchewan Wheat Pool (SWP) in an attempt to add value to cereal grains before they left the province. With only the equipment, no products and no clients, Mark Pickard, the SWP’s project champion and 2 employees, started to carve out a unique niche in the food ingredients market, aiming to be the secret ingredient in many different food applications. In 1998, the company had grown to 13 employees, 100 products, and exported ingredients around the world. Accounting for a minute portion of the balance book, the SWP decided to divest itself of InfraReady, and offered Mark the opportunity to carry out a management buyout to ensure the company’s work would continue. With the help of 2 investors, Mark was able to continue his dream of offering wholesome food ingredients to the world’s food processors.
Jennefer Griffith
Executive Director
Food Processing Skills Canada
Ontario
Jennefer has been a leader in skills development and training for the Canadian food and beverage manufacturing sector for over 20 years. As Executive Director of Food Processing Skills Canada, she has led ground breaking initiatives including development of the Canadian Food Processors InstituteTM, FoodSkills LibraryTM and FoodCertTM – resources that support education and career pathways for businesses and people. Recently, Jennefer and her team finalized Canada’s first Learning Recognition Framework for the industry and are in the process of completing national labour market analysis and an accreditation process for colleges, universities and private trainers. Jennefer is passionate about supporting new Canadians, Indigenous People, women and youth in finding rewarding careers. Prior to joining Food Processing Skills Canada, she held roles in government and the non-profit sector.
Jacqueline-Pelletier
Directrice générale chez Comité sectoriel de main-d’oeuvre en
Transformation alimentaire-CSMOTA
Pending Update
Elliott J Gauthier
Senior Vice President
Hill + Knowlton Strategies
Ontario
Elliott Gauthier has a close connection to Food Processing Skills Canada and the broader sector. For many years he has worked with FPSC on many strategic initiatives, from representation at industry events, to authoring and strategically communicating FPSC’s cornerstone Labour Market Information Studies (LMI’s), moderating Board growth and strategic initiative sessions, refining the membership strategy and emceeing and presenting at the annual FPSC industry conference. Elliott a Senior Vice-President at Hill+Knowlton Strategies (H+K), one of world’s leading communications firms. He is a member of H+K’s Canadian Leadership Team, leads the reputation measurement practice in the Global Corporate Affairs + Advisory group, sits on H+K’s Global Technology Solutions Committee and is a senior leader in the Global Data + Analytics group. With more than 15 years’ experience in senior-level research positions in the communications industry Elliott leads the Canadian Data + Analytics team, a team of skilled researchers and measurement experts located in Ottawa, Toronto, and Vancouver.
Lynn Rayner
Operations Manager
Acadian Supreme Inc.
Prince Edward Island
After graduating from the Holland College Fisheries Technology Program Lynn has worked in the seafood industry for over 25 years in various positions. Lynn has spent most of her career with Acadian Fishermen’s Co-operative as Quality Manager and then moving into Production. In 2016 Acadian Fishermen’s Co-operative was bought by Acadian Supreme and at this time she moved to the position of Operation’s Manager for the company. She is directly involved with Quality, Production, HR and Financing within the company. Lynn works closely with members of the Federal and Provincial governments on issue to do with HR, TFW as well as product development and automation. She also works with Holland College, UPEI and other industry members to develop products and equipment to help with staffing issues in the seafood industry. Both to keep plants producing for a longer period of time by extending our season as well development of automation to help with staff shortages.
Yonathan Negussie
Director of HR
JBS Food Canada
Alberta
Yonathan Negussi has been Human Resource Director for JBS Food Canada for the last 8 years. Yonathan has successfully managed the JBS acquisitions of XL Foods in Brooks, Alberta. He has done extensive work in the area of international labour mobility, by successfully recruiting international skilled and semi-skilled workers from UK, USA, Philippines, Mexico, El Salvador, and Brazil. Inaddition, Yonathan has been an active supporter of industry Initiatives to attach and retain talent, including an advisor at Succeeding at Work, a project spearheaded by FPSC.
PARTNER
Amy Proulx, PhD.
Professor and Coordinator
Culinary Innovation & Food Technology, Niagara College
Ontario
Amy Proulx, is a professor at Niagara College, Canada, and coordinator of the Culinary Innovation and Food Technology Program at the Canadian Food and Wine Institute. She acts as research leader at the Niagara College Food Innovation Centre, where she and her colleagues provide technical, regulatory and product development support to the food and beverage manufacturing sector, and conduct research in culinary, food science, brewing and winemaking.
Steve Martin
Retail Sales Manager
Martin’s Family Fruit Farm
Ontario
Steve Martin is the retail manager at Martin’s Family Fruit Farm – a family run ‘labour of love’ for almost two centuries. While apples are their main product and are shipped Canada-wide, Martin’s also works with other local producers to provide additional fruits and vegetables in its retail store, and for customers. The Martin family has farmed these Ontario lands since 1820. The apple growing part of our history began with a suggestion from Branko Premlec, a Yugoslavian exchange student with a background in horticulture. Branko and Leighton Martin agreed that the region’s combination of warm summer sunshine, adequate rainfall, rich soil and cool autumn nights would be perfect for producing the sweet, juicy apples that the Martin’s Family has become famous for. With a future full of fine apple varieties in mind, they planted their first trees and waited patiently for them to mature.
Brad McKay
President of McKay Consulting
Ontario
Brad McKay is President of McKay Consulting. Prior to this, he was President of Wholesome Kids Catering, a leading supplier of nutritious meals to day care centers, and before that was Chief Executive Officer of Healthcare Food Services, a leading marketer of meals for the healthcare sector. Prior to this Brad was Vice President Ingredients and Export for Parmalat Canada and before that held progressively senior marketing positions at Procter & Gamble, Kraft/Nabisco, and Novartis Pharmaceuticals. Brad is a Board member of Food Processing Skills Canada and has been a Board member of the Yves Landry Foundation, the International Union of Food Science and Technology, and the Canadian Institute of Food Science and Technology where he was also President. He is a graduate of the University of Waterloo in Systems Engineering.
David Lippert
Vice President of Human Resources
Ontario
With six manufacturing plants, over 1,300 employees and after 125 years in operation, Dare has become part of the fabric of Canada. Following is a chronological history of Dare starting with our humble origins as a grocery store, tracing all the way up to our current, exciting times. After over 125 years, Dare remains dedicated to producing innovative, high-quality food. Manufactured in Canada and the U.S., our range of cookies, crackers, fine breads and candy is available throughout North America and in more than 50 other countries around the world.
