SEMA 2004 CONVENTION HIGHLIGHTS

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2004 SEMA CONVENTION
“TEAM STRATEGY = VICTORY LANE”

CONVENTION 2004
ADAM’S MARK HOTEL
DAYTONA BEACH, FLORIDA
JUNE 10-13, 2004

To be successful it takes a team and that was the theme of this year’s convention. With over half the SEMA members in attendance, we learned that to survive, “team strategy” is a must—not only within our companies but with our vendors and customers as well.

2004-2005 SEMA BOARD OF DIRECTORS

This year a new Board of Directors was elected for a 1- year term with the Executive Board having 1 more year to go. Our Board is working to build a stronger association that can better represent our industry. All it takes is a membership that works together.

EXECUTIVE BOARD

Jimmy Carroll, Jr.; Sunset Farm Foods – President
Adam Chernin; Central Beef, Inc. L.L.C. – Vice-President
Scott Downing; Lowell Packing co. – Treasurer

BOARD OF DIRECTORS

2004 CONVENTION HIGHLIGHTS

Two SEMA members used “team strategy” by working together with a tell, show and eat presentation. Mark Howell of Crider Poultry and Dr. Brian Smith of John R. White Co. kicked off the convention by serving some new product ideas. They shared the recipes and cost. Then showed us how blending beef and/or pork with poultry can make a cost-effective product.

You can contact Mark Howell, President; Crider Poultry at 912.562.9276 and
Dr. Brian Smith, Technical Sales Representative; John R. White Co. at 205.595.8381.

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Coming to us from the track, where teamwork and team strategies are of utmost importance was Jim Hunter, the Vice-President of Corporate Communications of NASCAR. Jim, our keynote speaker, said it best “a true team approach is a group of people working within the guidelines of a cohesive strategy, all committed to a common goal. No egos – just energy”

“Team Strategy” is the method or plan to obtain a goal or result. Jim told us to build a team, you need to stay positive and communicate about your company to others. When possible, build from within, letting your people know they can work their way up. Your team members should know your company values along with being knowledgeable and experienced in the business. When planning “Team Strategy” your people must know the equipment, the people and the ability and limitations of both. It is important to continually reward your team and update your equipment for efficiency and safety. As Jim reminded us, “competition is tough and the little things, done properly, are the keys to success.

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Consumers are looking for take out lunches, casual dinners and good healthy food. John Schultz, Director of Quality Assurance for Carlson Restaurants Worldwide (CRW), put us “on track” with what their customers are looking for and what he is looking for in a vendor. John has a list suppliers must comply with in order to qualify as a vendor. CRW has over 500 restaurants in the United States. John said they will not bend on quality but are always willing to look at new products. TGI Friday’s, one of CRW chains, has been successful with the new Atkins menu and continues to add items to the menu. For customer’s convenience, they can call in their orders for drive by pick up. Check out the menu and nutritional information on the Internet.

John Schultz, a past member of SEMA served as president and board member. You can contact John at 972.662.5400.

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Americrown Corporate Executive Chef, Marcus Tolson, has to stay in high gear during the racing season. Americrown is the hospitality arm of the International Speedway, taking care of the catering needs and it is not just hot dogs and hamburgers any more. Besides feeding the fans in the grandstand, there is the Daytona Club and corporate tents that also require catered meals. Some of the meals this year included citrus- baked chicken, pot roast, along with an Atkins menu. Marcus said he takes samples during the year but looks seriously at the products during the off-season.

FYI – 10 tons of hot dogs and 7.5 tons of hamburgers were purchased for the Pepsi 400 weekend.

Marcus Tolson can be reached at: 386.947.3800 ext. 7119

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Deibel Laboratories, Dr. Steve Goodfellow, told us there will always be listeria but gave us helpful ways to avoid it. A few tips he gave include:

• control of hand and foot dip (everyone should use it)
• omit unnecessary foot traffic
• omit cross traffic
• keep out as much moisture as possible
• check equipment for rust and flaking
• review cleaning procedures regularly

Getting listeria out is a pain, keeping it out costs money. It is a continuous process to keep your employees educated on food safety procedures.

To contact Dr. Goodfellow call: 352.331.3313 or 352.332.5828

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Debra Davis has been with USDA for 19 years and the last 2½ years has worked as a Consumer Safety Officer (CSO) which is now titled Enforcement Investigations and Analysis Officer (EIA). Sooner or later an EIA officer will come knocking at your door. Every company will have a review, but it may be sooner if there is something in your records that stand out, like no NR’s or too many NR’s or have a recall. There are currently 19 EIA officers in the Atlanta District.

Debra stressed the importance of having your HACCP and SSOP programs up to date and documentation to backup your program. Usually, you will have a 1-2 week notice to prepare for their arrival. They will start with a review of 60 days of records but may go to 90 if problems are found and have even been known to go back 6 months, if necessary. The EIA Officer will do a plant tour checking flow and equipment then check your records. The process may take from 1 day to 2 weeks. Debra said, “today, plants seem to have a better knowledge of their programs.” so there are not as many 30 day letters or NOIA’s.
If you receive an NOIA, you have 72 hours to respond with a letter of your corrective action and the time frame.

Debra assured us they were not there to shut you down, but to work together to insure food safety.

If you would like to speak with Debra or have any questions, you can get in touch with her by calling 404.562.5964.

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Inspection Coordinator, Rick Halteman, has been with USDA for 28 years—8 of them in the Atlanta District. Rick gave a rundown of the USDA departments and their responsibilities.

To contact Rick call 404.562.5896

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To keep the program running “clean and mean”, Senior Chemist Phil Ellis of Zep Manufacturing gave a plant sanitation 101 presentation.

Phil gave a great review reminding us about water temperature, soaps and sanitizers along with correct cleaning procedures.

Zep is a SEMA member and you can contact Steven Hynds, the regional sales manager at: 863.581.1975

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The “Final Test of Greatness” is seeing your business being carried on. Norb Schwarz, of the Family Business Consulting Group said, “succession planning is a process not an event”. The process is preparing the business, the boss, the family and the successor. Norb said when looking at a successor, a family member is not always the right person. You need to pick a person that is right for the position- not one that just wants the position. Too often, the focus is not on the business but placed on taxes or estate planning issues.

To consult with Norb Schwarz call: 866.738.7529

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Three Generations of the Lee Family

SCHOLARSHIP AWARDS

SEMA gives up to four $1,000 scholarships each year. SEMA awarded two students a $1,000 scholarship each this year.

Brian Estevez, a junior at the University of Florida majoring in Animal Sciences with emphasis on Safety and Processing of Meat and Poultry. After receiving his masters in meat science, Brian would like to work with a major meat company in quality control somewhere in Florida.

Carrie Harris is pursuing a double major in Food Science Technology and Animal Sciences at the University of Tennessee. This is Carrie’s second year receiving a SEMA scholarship.

This year SEMA held a silent auction to help raise money for scholarships.

GOLF TOURNAMENT

Mike Maynard of Teepak, the SEMA golf guru was in the “winner’s circle” with this year’s golf tournament at the LPGA Golf Course.
A special thanks to Cryovac for donating the golfer’s prizes and Ron Brown of Cryovac for helping Mike with the tournament.

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IT WAS NOT ALL WORK AND NO PLAY………………………

Friday night it was 5 o’clock in Margaritaville as everyone wore their Jimmy Buffet attire. The evening was started with a reception and silent auction. The auction was the 1st Annual Auction to raise money for scholarships. It was a huge success and raised approximately $3,000. Thanks to all the donators and the buyers. A few highlights of the auction were:

• A.C. Legg donated $500 cash
• Harry Wampler CEO of Elm Hill Meats, donated a 2003 White House Christmas Ornament that Karla Weiszer of Wolfson Casing Corp. couldn’t go home without. This was the highest bid item at the auction
• Kay Lee of D.L. Lee & Sons did most of her Christmas shopping early.

After dinner, the 12” monkey-pod wood frog that had been making an appearance and “croaking” its way throughout the day was auctioned off by SEMA President, Jimmy Carroll. Rick Theise of Standard Casing was the high bidder on Mr. Frog. Rick plans to donate Mr. Frog to next year’s auction.

A raffle was held throughout the convention for a FREE 2005 convention registration. It was won by Mark McCoy of Win Pak. We look forward to seeing Mark next year.

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The convention finished with a “Victory Lane” reception and dinner. Everyone came wearing his or her favorite stock car or Harley attire. Mike Maynard gave out the golf awards. Alabama’s funnyman, Ralph Hood, entertained us and kept us laughing throughout the evening.

Allen Cherry was recognized for his 25 years of participation in SEMA not only as a member but also by serving on the Board of Directors and the Executive Board. Allen has resigned his position with SEMA as he will be devoting his time to running for the office of Tax Collector of Madison, Florida this year. We all wish Allen well in his new venture.

Congratulations were in order to Karla Weiszer of
Wolfson Casing Co. and Tom Topkoff of Sysco Atlanta
on their upcoming marriage September 5, 2004.
They were toasted at the Saturday evening dinner.
SEMA wishes them well in their new life together.

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The ladies had a “Seabreeze” luncheon where they won door prizes and Chuck Smith, of Angel and Phelps Chocolates gave an educational talk about chocolate. All ladies received samples of chocolate-covered potato chips.

The optional trolley boat tour was a land and sea tour that not only showed Daytona Beach but also the beautiful homes down the Halifax River.

EXHIBITORS & SPONSORS

With “Team Strategy” as the theme, our processing members took the opportunity to team up with SEMA suppliers. Our Associate Members keep us up on the latest in trends and technology.

A SPECIAL THANKS goes out to the exhibitors for their participation and support of the convention.

As the sun set over the river and the convention came to an end, we trust the convention attendees found their time spent wisely and their investment a value. The convention is a time for the SEMA families to come together to network, share and learn.

Anna Ondick & Susie Brown
SEMA Staff

SOUTHEASTERN MEAT ASSOCIATION
Phone: 407.365.5661 Fax: 407.365.8945
E-mail: anna_ondick@earthlink.net

Information from previous conventions available on separate pages:

• Printable 2004 Convention Program
• Printable 2003 Convention Program
• 2003 Convention Program
• 2002 Convention Highlights
• SEMA 2002 Convention Speakers