MEAT+POULTRY - April 2015 - (Page 70)

LIFERS A man of DISTINCTION Mike Bideaux makes a lasting impression during his three decades at Cargill's Schuyler, Neb., beef complex BY B RYA N SA LVAG E | B SA LVAG E@ S OSL A N D.CO M "Get up early, show up to work every day, give it everything you got - and you will have a very rewarding career." 70 A s a young man, Mike Bideaux worked on a family-farm. One day 30 years ago, an opportunity unexpectedly presented itself for him to make a more stable income by joining what has since evolved into Cargill's sprawling 577,000-sq.-ft. beef slaughter/fabrication complex in Schuyler, Neb. Today, 2,200 employees harvest and process 900,000 tons of beef products per year at this plant. Although it's not easy to become a stand-out employee among so many workers, Bideaux, food safety, quality and regulatory (FSQR) supervisor who works during A-shift fabrication, has earned that distinction. No employee niche at the Schuyler facility commands more admiration and respect than its long-time veterans. "I've been working at this plant for 30 years," Bideaux says with a smile and a trace of astonishment in his voice. "I started in the ground-beef area on the production side and worked there for 10 years, spent one year on the trim line as the area lead and then I moved into tech services. I was promoted to supervisor after being tech service lead on the fabrication side." Bideaux's ascension in the ranks didn't happen by accident, points out Jarrod Gillig, vice president and general manager of the Schuyler facility. "Mike is the go-to person on our fabrication floor when something has to be done or addressed quickly," he says. "He clearly makes a tremendous impact on our success and is an excellent asset to our team." MEAT+ POULTRY | 04.15 | www.meatpoultry.com ALL IN A DAY'S WORK Bideaux begins each morning before sunrise, overseeing and conducting pre-operational inspection, making sure the floor and all equipment are clean and that the fabrication floor is ready for start-up. "I have direct involvement with the US Dept. of Agriculture; multiple aspects of food safety, including all finished goods E. coli testing for trim and grind," he says. "I also monitor critical control points across the fabrication area, work with the team to monitor sanitation standard operating procedures across the fabrication area to make sure our products are in specification - and I am directly involved with customers regarding specific product requests and visits. I report to Spec Superintendent Dave Amison and FSQR Manager, Tom Meyer. "I enjoy the strong sense of what is right and wrong," Bideaux adds while musing over his many current responsibilities, "and also the ability of being directly involved and leading from the heart. I feel like I am working for a company that has high values and strong ethics." Along the way, several mentors inspired Bideaux to become the extraordinary employee he is today. "Tom Meyer and Joe Smith set strong examples of hard work, high integrity and high food-safety expectations," he says. Meyer earlier explained to Bideaux that he highly regards his talents. "Tom has a great leadership style that really motivates others around him. He challenges his team with critical http://www.meatpoultry.com

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

MEAT+POULTRY - April 2015
TABLE OF CONTENTS
COMMENTARY - The not-so-great outdoors
BUSINESS NOTES - MCDONALD’S ANTIBIOTICS POLICY SPARKS REACTION
SANDERSON NAMES SITE FOR NEW POULTRY PLANT
TYSON PLANT TO UNDERGO $47M UPGRADE
WAYNE FARMS FILES FOR IPO
OMP TO ACQUIRE CONAGRA PLANT
WASHINGTON - Advisors’ idle hands at issue
BURGER REPORT - Graze Craze
OVERCOMING OFF-FLAVORS
FRESH MATTERS
SLIDING INTO FIRST
FOOD SAFETY - SHORING-UP GROUND-BEEF SAFETY
SMALL BUSINESS MATTERS - New kid on the block
PACKAGING SOLUTIONS - MAKING A CASE
INDUSTRY EDUCATION - AGGIE-STYLE MEAT EDUCATION
INGREDIENT ISSUES - CLEANING UP
LIFERS - A MAN OF DISTINCTION
SHOW PREVIEW - PROCESSORS UNITE
FROM THE CORRAL - Handling keeps improving
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

MEAT+POULTRY - April 2015

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