Jon Hickerson, Chief Operating Officer, said, “we were fortunate to have both the space and the ability to construct this addition from the ground up. This allowed us to incorporate key design elements without retrofitting, and gave us the ability to do it right. The associates who work in this ‘Ready to Eat’ room will have their own dedicated dressing area, and their footwear will also be designated for use in this room only. They will enter through a sanitized vestibule. The room features its own filtered air supply and is designed to maintain positive air pressure that will completely isolate it from the other areas of the plant. As a further enhancement, we have incorporated the use of ultra-violet light to treat the finished products. This is the same process that is used to sterilize medical instruments! We have equipped this room to enhance our core competency of the production of emulsified, re-structured, and whole muscle meat logs, by allowing us to slice, Char-mark, dice, strip, and freeze chicken, beef, turkey, or pork products in the most economical way possible. IQF items will be available in cases or totes.”

“I am fortunate to work for a company who is true to their mission to respond to their customers, and is willing to change and grow as customer needs change and grow,” said Maury Morley, Plant Manager – Kentucky Operations. “This facility will allow us to take the dicing of custom formulated meat products to the next level by incorporating the ability to enhance flavor, texture, and appearance with the addition of char-marking and grill marking, plus the extra steps and hurdles that we have built into our food safety program will allow us to offer not only the best diced meats in the business, but the safest as well”.

CONTACT: Eric W. Ek, President or Jon Hickerson, COO, 310-637-0900