MEAT+POULTRY - October 2015 - 56
R E C A L L I N G K AT R I N A : PA R T 2
AT INTRALOX,
employees stepped up
in the face of disaster
A decade later, Intralox CEO Edel Blanks still can't say enough about how the
company's employees responded to the adversity hurled at them by Hurricane
Katrina, one of the most devastating natural disasters in US history.
Intralox, a global manufacturer of modular plastic conveyor belts, employs
about 1,200 people at its campus in Harahan, La., a New Orleans suburb.
While its facilities were not flooded or damaged by the storm, widespread
damage in surrounding areas meant Intralox could not return to normal
operations. While Intralox prides itself on providing excellent customer
service, Blanks knew he couldn't tell customers to expect the service they
were accustomed to. But employees stepped up, securing space in Baton
Rouge to open a call center within a week of the storm. Not long after
another call center opened in Charlotte. "People were doing all kinds of
things to help out," Blanks says. "I was in awe. It was truly inspiring."
Debbie Maniglia, Intralox's global customer service manager, says
employees, even those who lost their homes and possessions, were
eager to step up because they wanted to do something positive during
a very difficult time in the city's and company's history. "They realized
they could make a difference," Maniglia says. "It was all driven by this
amazing culture that we have in our business."
Blanks' first order of business after the hurricane - even before tending
to the company's customers - was to take care of displaced employees
and their families. Intralox arranged with an apartment complex to secure
units and the Federal Emergency Management Agency to park trailers on
the company's property to house displaced employees. Blanks extended
payroll so employees didn't have to worry about not getting paid.
Intralox resumed normal operations about six weeks after the storm.
"It seems like a long time ago," Maniglia, whose home was flooded and
had to be renovated, says of the storm. "It seems longer than 10 years.
Maybe that's how I prefer to think of it."
56
MEAT+ POULTRY | 10.15 | www.meatpoultry.com
Intralox worked
with FEMA to secure
trailers to park on
its property to house
displaced employees.
Photo: Intralox
Crescent City Meat did receive some
insurance money, but not enough to cover the
estimated $800,000 it cost to repair the building
and replace equipment. "I had to sell off my
retirement to pay for it," Hanford says.
Twenty-eight days after Katrina - and
to Hanford's amazement - Crescent City
Meat was back in business. The company
processed 500 lbs. of sausage that day, a small
amount but a start, especially considering
that many of its customers, including
foodservice establishments throughout the
New Orleans area, were still closed or had
scaled-down menus.
Hanford, who sold only to foodservice
operations before Katrina, branched into
retail to make up for lost restaurant business.
His product is in more than 30 Rouses
Supermarkets in the region.
"While retail only represents about 20
percent of our business, it has really helped
us," he says.
After the hurricane, Eagle Packing Co. lost
nearly 100 of its 126 customers, mostly smaller
retailers located throughout the New Orleans
area. Jay Manuel, who at the time was Eagle
Packing's director of operations, had no idea
how many of those customers might survive.
Eagle Packing is located in St. Bernard
Parish, one of the city's metropolitan areas
hardest hit by flooding. But the thirdgeneration family business, well known in New
Orleans for its pickled meats, was not flooded.
The building was built 3 feet off the ground,
and the flood waters stopped rising at the top
of the building's steps.
The biggest damage to the state-inspected
Eagle Packing facility was caused by 250,000
lbs. of spoiled meat, which contaminated
the plant's floor with bacteria. Eagle Packing
received about $160,000 in insurance claims
but it wasn't enough to cover total damages,
including lost product and the $120,000 it cost
to repair the floor. "We had to eat a bunch of
the cost," Manuel says.
While waiting for the power to return,
Manuel and other employees disposed of the
spoiled meat and cleaned the plant, hauling in
hundreds of gallons of water to do so. With the
equipment intact, they wanted to be ready to
open when the power was turned on. When it
was finally turned on after three months, Eagle
Packing began making product and notifying its
MEAT+POULTRY - October 2015
Table of Contents for the Digital Edition of MEAT+POULTRY - October 2015
MEAT+POULTRY - October 2015
TABLE OF CONTENTS
COMMENTARY - Barbecue royalty
BUSINESS NOTES - JENNIE-O POISED FOR BEEF BATTLE
CARGILL TO SELL TEXAS PLANT
INDIANA PACKERS TO EXPAND PORK PLANT
TYSON FRESH MEATS TO ADD JOBS IN COUNCIL BLUFFS
TYSON DEFENDS ANIMAL WELFARE PRACTICES
DUBRETON TO BOOST CRATE-FREE PRODUCTION
NATHAN’S FAMOUS LAUNCHES TENDER OFFER
WASHINGTON - Analyzing antibiotics
COVER STORY - BEYOND BACON
PLANT TOUR - Bacon beginnings
BACON PROCESSING - Butcher appeal
PACKAGING SOLUTIONS - On 'board'
Bacon meets HPP
RECALLING KATRINA - PART 2: TIME HEALS
POST-KATRINA - Meat markets make their mark
AT INTRALOX - Employees stepped up in the face of disaster
ANNIVERSARY SPECIAL - Decade of Drama
FOOD SAFETY - Controlling contaminants
INGREDIENT ISSUES - Lasting longer, safely
SANITATION TIPS - Personal protective equipment
SMALL BUSINESS MATTERS - Growth pains in the Plains
MEAT-MINDED - Bo's penchant for protein
CONFERENCE PREVIEW - Positive outlook
LABOR - Understanding equal employment
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - October 2015 - MEAT+POULTRY - October 2015
MEAT+POULTRY - October 2015 - 2
MEAT+POULTRY - October 2015 - 3
MEAT+POULTRY - October 2015 - TABLE OF CONTENTS
MEAT+POULTRY - October 2015 - 5
MEAT+POULTRY - October 2015 - 6
MEAT+POULTRY - October 2015 - 7
MEAT+POULTRY - October 2015 - COMMENTARY - Barbecue royalty
MEAT+POULTRY - October 2015 - 9
MEAT+POULTRY - October 2015 - INDIANA PACKERS TO EXPAND PORK PLANT
MEAT+POULTRY - October 2015 - TYSON DEFENDS ANIMAL WELFARE PRACTICES
MEAT+POULTRY - October 2015 - NATHAN’S FAMOUS LAUNCHES TENDER OFFER
MEAT+POULTRY - October 2015 - 13
MEAT+POULTRY - October 2015 - WASHINGTON - Analyzing antibiotics
MEAT+POULTRY - October 2015 - 15
MEAT+POULTRY - October 2015 - COVER STORY - BEYOND BACON
MEAT+POULTRY - October 2015 - 17
MEAT+POULTRY - October 2015 - 18
MEAT+POULTRY - October 2015 - 19
MEAT+POULTRY - October 2015 - 20
MEAT+POULTRY - October 2015 - 21
MEAT+POULTRY - October 2015 - 22
MEAT+POULTRY - October 2015 - 23
MEAT+POULTRY - October 2015 - 24
MEAT+POULTRY - October 2015 - 25
MEAT+POULTRY - October 2015 - PLANT TOUR - Bacon beginnings
MEAT+POULTRY - October 2015 - 27
MEAT+POULTRY - October 2015 - 28
MEAT+POULTRY - October 2015 - 29
MEAT+POULTRY - October 2015 - 30
MEAT+POULTRY - October 2015 - 31
MEAT+POULTRY - October 2015 - 32
MEAT+POULTRY - October 2015 - 33
MEAT+POULTRY - October 2015 - 34
MEAT+POULTRY - October 2015 - 35
MEAT+POULTRY - October 2015 - BACON PROCESSING - Butcher appeal
MEAT+POULTRY - October 2015 - 37
MEAT+POULTRY - October 2015 - 38
MEAT+POULTRY - October 2015 - 39
MEAT+POULTRY - October 2015 - PACKAGING SOLUTIONS - On 'board'
MEAT+POULTRY - October 2015 - 41
MEAT+POULTRY - October 2015 - 42
MEAT+POULTRY - October 2015 - 43
MEAT+POULTRY - October 2015 - 44
MEAT+POULTRY - October 2015 - 45
MEAT+POULTRY - October 2015 - 46
MEAT+POULTRY - October 2015 - Bacon meets HPP
MEAT+POULTRY - October 2015 - 48
MEAT+POULTRY - October 2015 - 49
MEAT+POULTRY - October 2015 - RECALLING KATRINA - PART 2: TIME HEALS
MEAT+POULTRY - October 2015 - 51
MEAT+POULTRY - October 2015 - POST-KATRINA - Meat markets make their mark
MEAT+POULTRY - October 2015 - 53
MEAT+POULTRY - October 2015 - 54
MEAT+POULTRY - October 2015 - 55
MEAT+POULTRY - October 2015 - AT INTRALOX - Employees stepped up in the face of disaster
MEAT+POULTRY - October 2015 - 57
MEAT+POULTRY - October 2015 - 58
MEAT+POULTRY - October 2015 - 59
MEAT+POULTRY - October 2015 - 60
MEAT+POULTRY - October 2015 - 61
MEAT+POULTRY - October 2015 - ANNIVERSARY SPECIAL - Decade of Drama
MEAT+POULTRY - October 2015 - 63
MEAT+POULTRY - October 2015 - 64
MEAT+POULTRY - October 2015 - 65
MEAT+POULTRY - October 2015 - 66
MEAT+POULTRY - October 2015 - 67
MEAT+POULTRY - October 2015 - 68
MEAT+POULTRY - October 2015 - 69
MEAT+POULTRY - October 2015 - 70
MEAT+POULTRY - October 2015 - 71
MEAT+POULTRY - October 2015 - FOOD SAFETY - Controlling contaminants
MEAT+POULTRY - October 2015 - 73
MEAT+POULTRY - October 2015 - 74
MEAT+POULTRY - October 2015 - 75
MEAT+POULTRY - October 2015 - 76
MEAT+POULTRY - October 2015 - 77
MEAT+POULTRY - October 2015 - 78
MEAT+POULTRY - October 2015 - 79
MEAT+POULTRY - October 2015 - INGREDIENT ISSUES - Lasting longer, safely
MEAT+POULTRY - October 2015 - 81
MEAT+POULTRY - October 2015 - 82
MEAT+POULTRY - October 2015 - 83
MEAT+POULTRY - October 2015 - 84
MEAT+POULTRY - October 2015 - 85
MEAT+POULTRY - October 2015 - 86
MEAT+POULTRY - October 2015 - 87
MEAT+POULTRY - October 2015 - 88
MEAT+POULTRY - October 2015 - SANITATION TIPS - Personal protective equipment
MEAT+POULTRY - October 2015 - 90
MEAT+POULTRY - October 2015 - 91
MEAT+POULTRY - October 2015 - SMALL BUSINESS MATTERS - Growth pains in the Plains
MEAT+POULTRY - October 2015 - 93
MEAT+POULTRY - October 2015 - 94
MEAT+POULTRY - October 2015 - 95
MEAT+POULTRY - October 2015 - MEAT-MINDED - Bo's penchant for protein
MEAT+POULTRY - October 2015 - 97
MEAT+POULTRY - October 2015 - 98
MEAT+POULTRY - October 2015 - 99
MEAT+POULTRY - October 2015 - CONFERENCE PREVIEW - Positive outlook
MEAT+POULTRY - October 2015 - 101
MEAT+POULTRY - October 2015 - LABOR - Understanding equal employment
MEAT+POULTRY - October 2015 - 103
MEAT+POULTRY - October 2015 - SHOWCASE
MEAT+POULTRY - October 2015 - 105
MEAT+POULTRY - October 2015 - NAMES IN THE NEWS
MEAT+POULTRY - October 2015 - 107
MEAT+POULTRY - October 2015 - CLASSIFIEDS
MEAT+POULTRY - October 2015 - 109
MEAT+POULTRY - October 2015 - 110
MEAT+POULTRY - October 2015 - 111
MEAT+POULTRY - October 2015 - 112
MEAT+POULTRY - October 2015 - ADVERTISERS
MEAT+POULTRY - October 2015 - THE INSIDER
MEAT+POULTRY - October 2015 - 115
MEAT+POULTRY - October 2015 - 116
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