MEAT+POULTRY - January 2015 - 60

S M A L L B U S I N E S S M AT T E R S

"In its infancy, it
does require a little
more time and
commitment, but
when you are able
to add accounts and
gain business, a
firm can work into a
full-time QA/HACCP
coordinator."
-Kevin Western

has centered around private-labeling and
manufacturing for other meat processors. His
company's involvement with third-party audits
came about when he had a customer require it
of his company about six years ago.
"It was nerve-racking and kind of still is,"

60

MEAT+ POULTRY | 01.15 | www.meatpoultry.com

he comments. "I believe that our embracing
the concept of third-party auditing to enhance
our business is why we are growing. At first, it
was centered around one company, but now
we have about five or six accounts that require
some form of advanced auditing.
"I participate in a number of national
food shows and hear comments on specific
requirements for auditing in some fashion.
I believe it will become a must with most
accounts, especially national accounts," he adds.
Western says a routine audit typically
costs between $2,000 and $3,500. In the past
year, his company hired a consulting firm to
help them expand programs to enhance their
scoring as well as work toward Safe Quality
Foods (SQF) status by 2016. He says the
investment of $5,000 was worth it since it led
to increased score improvement and helped
in the training of their new full-time Quality
Assurance specialist.
"I do not think small processors should
be scared off by third-party
auditing," Western adds. "It is
something that can be set up to
be very manageable and used as a
marketing tool to gain new business
or retain existing accounts. In its
infancy, it does require a little more
time and commitment, but when
you are able to add accounts and
gain business, a firm can work up to
a full-time QA/HACCP coordinator."
Doug Hankes, vice president of
operations for Thrushwood Farms
Quality Meats Inc., Galesburg, Ill.,
says his firm was approached in
November 2013 about getting a
third-party audit by a customer that
they work with who uses multiple
facilities to make their products.
"We were given a very short
window to become compliant,"
Hankes recalls. "I will admit it
was a lot to absorb in a very short
period of time. Our initial intent
was to just jump straight into SQF,
but we quickly learned that it is a
major culture and activity change
and is not to be taken lightly. Our
goal is to be GFSI compliant by
2017 at the latest."



http://www.conedrive.com http://www.meatpoultry.com

MEAT+POULTRY - January 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - January 2015

Meat & Poultry - January 2015
TABLE OF CONTENTS
COMMENTARY - Setting the standard for 60 years
BUSINESS NOTES - WALMART AND SAM’S STRIVE FOR SAFER POULTRY
TWO CARGILL EXECS STEPPING DOWN
HORMEL, CARGILL END JOINT VENTURE
SANDERSON PLANT RECONSIDERED
JBS FREE TO PURSUE IPO
MCDONALD’S DOWNSIZING MENU
INVESTMENT FUND TO ACQUIRE ILLINOIS PROCESSOR
WASHINGTON - Regulatory heads up for 2015
ANNIVERSARY SPECIAL - In the beginning
COVER STORY - DAZZLING DINERS
MARKET OUTLOOK 2015 - Digging deeper
FOOD SAFETY - Battling Salmonella
SMALL BUSINESS MATTERS - Meeting customer demands
PACKAGING SOLUTIONS - Dual solution
LEADING THE PACK
INGREDIENT ISSUES - Functional phosphates
CEO SERIES - Natural leader
SANITATION TIPS - Protect with lockout/tagout
LABOR - Talking the talk
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - January 2015 - Meat & Poultry - January 2015
MEAT+POULTRY - January 2015 - 2
MEAT+POULTRY - January 2015 - 3
MEAT+POULTRY - January 2015 - TABLE OF CONTENTS
MEAT+POULTRY - January 2015 - 5
MEAT+POULTRY - January 2015 - 6
MEAT+POULTRY - January 2015 - 7
MEAT+POULTRY - January 2015 - COMMENTARY - Setting the standard for 60 years
MEAT+POULTRY - January 2015 - 9
MEAT+POULTRY - January 2015 - TWO CARGILL EXECS STEPPING DOWN
MEAT+POULTRY - January 2015 - HORMEL, CARGILL END JOINT VENTURE
MEAT+POULTRY - January 2015 - MCDONALD’S DOWNSIZING MENU
MEAT+POULTRY - January 2015 - INVESTMENT FUND TO ACQUIRE ILLINOIS PROCESSOR
MEAT+POULTRY - January 2015 - WASHINGTON - Regulatory heads up for 2015
MEAT+POULTRY - January 2015 - 15
MEAT+POULTRY - January 2015 - ANNIVERSARY SPECIAL - In the beginning
MEAT+POULTRY - January 2015 - 17
MEAT+POULTRY - January 2015 - 18
MEAT+POULTRY - January 2015 - 19
MEAT+POULTRY - January 2015 - 20
MEAT+POULTRY - January 2015 - 21
MEAT+POULTRY - January 2015 - 22
MEAT+POULTRY - January 2015 - 23
MEAT+POULTRY - January 2015 - 24
MEAT+POULTRY - January 2015 - 25
MEAT+POULTRY - January 2015 - 26
MEAT+POULTRY - January 2015 - 27
MEAT+POULTRY - January 2015 - 28
MEAT+POULTRY - January 2015 - 29
MEAT+POULTRY - January 2015 - COVER STORY - DAZZLING DINERS
MEAT+POULTRY - January 2015 - 31
MEAT+POULTRY - January 2015 - 32
MEAT+POULTRY - January 2015 - 33
MEAT+POULTRY - January 2015 - 34
MEAT+POULTRY - January 2015 - 35
MEAT+POULTRY - January 2015 - 36
MEAT+POULTRY - January 2015 - 37
MEAT+POULTRY - January 2015 - 38
MEAT+POULTRY - January 2015 - 39
MEAT+POULTRY - January 2015 - 40
MEAT+POULTRY - January 2015 - 41
MEAT+POULTRY - January 2015 - MARKET OUTLOOK 2015 - Digging deeper
MEAT+POULTRY - January 2015 - 43
MEAT+POULTRY - January 2015 - 44
MEAT+POULTRY - January 2015 - 45
MEAT+POULTRY - January 2015 - 46
MEAT+POULTRY - January 2015 - 47
MEAT+POULTRY - January 2015 - 48
MEAT+POULTRY - January 2015 - 49
MEAT+POULTRY - January 2015 - FOOD SAFETY - Battling Salmonella
MEAT+POULTRY - January 2015 - 51
MEAT+POULTRY - January 2015 - 52
MEAT+POULTRY - January 2015 - 53
MEAT+POULTRY - January 2015 - 54
MEAT+POULTRY - January 2015 - 55
MEAT+POULTRY - January 2015 - 56
MEAT+POULTRY - January 2015 - 57
MEAT+POULTRY - January 2015 - SMALL BUSINESS MATTERS - Meeting customer demands
MEAT+POULTRY - January 2015 - 59
MEAT+POULTRY - January 2015 - 60
MEAT+POULTRY - January 2015 - 61
MEAT+POULTRY - January 2015 - 62
MEAT+POULTRY - January 2015 - 63
MEAT+POULTRY - January 2015 - PACKAGING SOLUTIONS - Dual solution
MEAT+POULTRY - January 2015 - 65
MEAT+POULTRY - January 2015 - 66
MEAT+POULTRY - January 2015 - 67
MEAT+POULTRY - January 2015 - 68
MEAT+POULTRY - January 2015 - 69
MEAT+POULTRY - January 2015 - LEADING THE PACK
MEAT+POULTRY - January 2015 - 71
MEAT+POULTRY - January 2015 - 72
MEAT+POULTRY - January 2015 - 73
MEAT+POULTRY - January 2015 - 74
MEAT+POULTRY - January 2015 - 75
MEAT+POULTRY - January 2015 - INGREDIENT ISSUES - Functional phosphates
MEAT+POULTRY - January 2015 - 77
MEAT+POULTRY - January 2015 - 78
MEAT+POULTRY - January 2015 - 79
MEAT+POULTRY - January 2015 - 80
MEAT+POULTRY - January 2015 - 81
MEAT+POULTRY - January 2015 - CEO SERIES - Natural leader
MEAT+POULTRY - January 2015 - 83
MEAT+POULTRY - January 2015 - 84
MEAT+POULTRY - January 2015 - 85
MEAT+POULTRY - January 2015 - 86
MEAT+POULTRY - January 2015 - 87
MEAT+POULTRY - January 2015 - 88
MEAT+POULTRY - January 2015 - 89
MEAT+POULTRY - January 2015 - 90
MEAT+POULTRY - January 2015 - SANITATION TIPS - Protect with lockout/tagout
MEAT+POULTRY - January 2015 - 92
MEAT+POULTRY - January 2015 - 93
MEAT+POULTRY - January 2015 - LABOR - Talking the talk
MEAT+POULTRY - January 2015 - 95
MEAT+POULTRY - January 2015 - SHOWCASE
MEAT+POULTRY - January 2015 - 97
MEAT+POULTRY - January 2015 - NAMES IN THE NEWS
MEAT+POULTRY - January 2015 - 99
MEAT+POULTRY - January 2015 - CLASSIFIEDS
MEAT+POULTRY - January 2015 - 101
MEAT+POULTRY - January 2015 - 102
MEAT+POULTRY - January 2015 - 103
MEAT+POULTRY - January 2015 - 104
MEAT+POULTRY - January 2015 - ADVERTISERS
MEAT+POULTRY - January 2015 - THE INSIDER
MEAT+POULTRY - January 2015 - 107
MEAT+POULTRY - January 2015 - 108
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