Meat&Poultry - January 2013 - 70

J&G FOODS
atmosphere packaging (MAP) and
Mother Bag (a high-barrier bag containing
individual pre-wrapped trays
of meat) MAP packaging.
J&G is one of only three processors
in North America to offer Mirabella
packaging, which Piperato explains
is similar to conventional MAP, but
requires far less head space resulting
in a sleeker presentation.
“We can’t sell custom-cut meats
unless we properly package them according
to spec,” Babcock adds.
To ensure its extraordinary pack-
aging solutions meet growing demand,
J&G Foods recently ordered its fourth
Repak RE20 roll-stock vacuum-packaging
machine from Canton, Mass.based
Reiser. All four machines will
have identical master die sets.
“This affords the interchange of
various forming molds amongst all
machines, which translates into effi -
ciency, fl exibility and speed,” Babcock
says. “Equally important, it assures
back-up capacity for our customers at
all times, but especially for the busy
April to September grilling season.”
Room to grow
J&G Foods operates one production
shift and a nightly sanitation shift.
Its site will accommodate substantial
plant expansion when the time comes.
The company has invested sev-
eral million dollars to improve its
60,000-sq.-ft. production facility. A
new ammonia refrigeration system
was installed; production rooms were
entirely reconstructed with new walls,
ceilings and fl oors; energy effi cient
lighting was installed; new electri-
(From left) Ralph
Babcock, director of
operations; Joe Piperato,
president; and Theresa
Morin, business
manager
“Changing the
course of a
business is
not easy -
fi nancially,
physically or
emotionally.”
cal, compressed air and fi re suppression
systems were put in place; locker
rooms and break rooms were upgraded;
and a new roof was installed.
“Next to our customer list and ded-
icated team, J&G’s facility is our most
impressive marketing tool,” Piperato
says.
J&G Foods is in the home stretch
of implementing a new Enterprise Resource
Planning System, provided by
CSB-System International. When fully
operational in February 2013, the
company will have an integrated software
solution for managing all aspects
of its business and everything will be
on a real-time basis.
“We’ll have the latest information
technology systems in place to help
run our business better, faster and
smarter,” says Theresa Morin, business
manager.
J&G Foods will soon become cer-
tifi ed as a SQF (Safe Quality Food)
Level 2 facility. SQF reaches beyond
Hazard Analysis and Critical Control
Points (HACCP) in almost all protocols
and required documentation.
J&G employs a dedicated meat scientist
to oversee the implementation
of its SQF program.
To ensure its food-safety efforts
are industry-leading, the company’s
processing facility regularly undergoes
an independent third-party audit
by Silliker Laboratories. “We consistently
score at the highest levels,”
Piperato says.
J&G Foods is investing more than
$500,000 in a green-energy project
due to come online in April. In addition
to reducing greenhouse gas
emissions by 50 percent, this project
is estimated to save $150,000 per year
in energy costs. The equipment will
generate on-site electricity and use
70 • Meat&Poultry • January 2013 • www.MeatPoultry.com
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Meat&Poultry - January 2013

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