Meat + Poultry - October 2016 - 110

FROM THE CORRAL

Shortage of skills

first step I
learned was
how to read
a drawing.

DESIGN AND DRAFTING

Another skilled trade that is
needed is people who can do
really good design drafting. In the
1980s and 1990s, I worked with
extremely talented drafting designers who could design
and invent new equipment. Many of these people are now
retired and the quality of drawings I have received from
many different companies is getting worse and worse.

110

MEAT+ POULTRY | 10.16 | www.meatpoultry.com

Many of these drawings were drawn by a person who
has never built anything and they have never drawn by
hand. The person doing the drafting took a computer
drafting class but they don't understand how lines on
a drawing represent structure. One drawing was a pig
handling system where all the gates had been left out.
The other was an "as-built" drawing of an existing beef
cattle handling system. When an "as-built" is drawn, the
draftsman measures an existing structure and draws it on
the floor plan. This drawing had cattle walking through
concrete walls. The person who drew this needs to be
exposed to the reality out in the plant and see how the
lines on his drawing relate to the actual structure.
When I learned drafting, the first step I learned was
how to read a drawing. To learn this, I walked around in a
plant with the floor plan until I could relate every line on
the drawing to an actual structure such as walls, doors,
support columns or major pieces of equipment. I had to
learn that a circle on the drawing was a tank. The people
who drew the two terrible drawings could greatly improve
their skills by taking their drawings and walking around
the plant with them. They also need to get involved with
building actual structures.
There are many students in today's high schools who
think differently and they could become really good
designers. Somebody needs to show them there are many
interesting jobs in mechanics, welding and design at a
large packing plant. As I stated previously, students get
interested in things they get exposed to. Plant managers
need to reach out and make sure their local high
school continues to offer classes such as FFA, welding,
mechanics and drafting.
D R . T E M P L E G R A N D I N | m e a t p o u l t r y @ s o s l a n d.c o m

Rosalie Winard

The meat industry needs people who can build and maintain
equipment. Recently I was driving in the Midwest and saw
a billboard advertising for industrial mechanics for a large
meat packer. Another plant engineer told me on the phone
that they are having a difficult time finding good millwrights
to build new equipment and work
on plant renovation projects.
One of the reasons this
shortage is occurring is that the
older maintenance people are
retiring and not enough qualified
young people are available to
replace them. A major cause of
this shortage is that many high
schools no longer offer classes
in skilled trades such as welding,
auto mechanics and other
trades. Students need exposure
to different careers in order to
develop an interest. They are
When I learned not going to get interested in
mechanics or welding if they are
drafting, the
never exposed to it.


http://www.meatpoultry.com

Meat + Poultry - October 2016

Table of Contents for the Digital Edition of Meat + Poultry - October 2016

Meat + Poultry - October 2016
TABLE OF CONTENTS
COMMENTARY - Teaming efforts
BUSINESS NOTES - HORMEL’S THREE AVENUES TO GROWTH
BOB EVANS REPORTS IMPROVED Q1 EARNINGS
TYSON’S ‘CORE 9’ CONTINUES TO GROW
KROGER HATCHES ITS OWN BRAND OF CAGE-FREE EGGS
NATIONAL BEEF TO EXPAND BOXED BEEF SHIPPING
CARGILL FORMS JOINT VENTURE IN INDONESIA
TYSON TO EXPAND WILKESBORO, NC, PLANT
WASHINGTON - Horse slaughter still haunts industry
COVER STORY - Tyson’s beef battleship
FOOD SAFETY - TAKING CONTROL
SMALL BUSINESS MATTERS - Small town success
BACON REPORT - The Numbers
COMPANY PROFILE - Specialty spread
COMPANY PROFILE - Q&A: Michael Oraschewsky, Bacon Jams
PRODUCT TRENDS - PREMIUM PRODUCT
PACKAGING SOLUTIONS - Chomping at the bits
PROCESSOR PROFILE - Purely pork
WORKER SAFETY - SAFER SAWS
PLANT PROFILE - Under the Butterball big top
INGREDIENT ISSUES - Heavy on the heat
GLOBAL OPERATIONS - International intrigue
FROM THE CORRAL - Shortage of skills
CALENDAR
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - October 2016 - Meat + Poultry - October 2016
Meat + Poultry - October 2016 - 2
Meat + Poultry - October 2016 - 3
Meat + Poultry - October 2016 - TABLE OF CONTENTS
Meat + Poultry - October 2016 - 5
Meat + Poultry - October 2016 - 6
Meat + Poultry - October 2016 - 7
Meat + Poultry - October 2016 - COMMENTARY - Teaming efforts
Meat + Poultry - October 2016 - 9
Meat + Poultry - October 2016 - BOB EVANS REPORTS IMPROVED Q1 EARNINGS
Meat + Poultry - October 2016 - 11
Meat + Poultry - October 2016 - CARGILL FORMS JOINT VENTURE IN INDONESIA
Meat + Poultry - October 2016 - TYSON TO EXPAND WILKESBORO, NC, PLANT
Meat + Poultry - October 2016 - WASHINGTON - Horse slaughter still haunts industry
Meat + Poultry - October 2016 - 15
Meat + Poultry - October 2016 - COVER STORY - Tyson’s beef battleship
Meat + Poultry - October 2016 - 17
Meat + Poultry - October 2016 - 18
Meat + Poultry - October 2016 - 19
Meat + Poultry - October 2016 - 20
Meat + Poultry - October 2016 - 21
Meat + Poultry - October 2016 - 22
Meat + Poultry - October 2016 - 23
Meat + Poultry - October 2016 - 24
Meat + Poultry - October 2016 - 25
Meat + Poultry - October 2016 - FOOD SAFETY - TAKING CONTROL
Meat + Poultry - October 2016 - 27
Meat + Poultry - October 2016 - 28
Meat + Poultry - October 2016 - 29
Meat + Poultry - October 2016 - 30
Meat + Poultry - October 2016 - 31
Meat + Poultry - October 2016 - SMALL BUSINESS MATTERS - Small town success
Meat + Poultry - October 2016 - 33
Meat + Poultry - October 2016 - 34
Meat + Poultry - October 2016 - 35
Meat + Poultry - October 2016 - 36
Meat + Poultry - October 2016 - 37
Meat + Poultry - October 2016 - BACON REPORT - The Numbers
Meat + Poultry - October 2016 - 39
Meat + Poultry - October 2016 - COMPANY PROFILE - Specialty spread
Meat + Poultry - October 2016 - 41
Meat + Poultry - October 2016 - 42
Meat + Poultry - October 2016 - 43
Meat + Poultry - October 2016 - 44
Meat + Poultry - October 2016 - 45
Meat + Poultry - October 2016 - 46
Meat + Poultry - October 2016 - COMPANY PROFILE - Q&A: Michael Oraschewsky, Bacon Jams
Meat + Poultry - October 2016 - PRODUCT TRENDS - PREMIUM PRODUCT
Meat + Poultry - October 2016 - 49
Meat + Poultry - October 2016 - 50
Meat + Poultry - October 2016 - 51
Meat + Poultry - October 2016 - 52
Meat + Poultry - October 2016 - 53
Meat + Poultry - October 2016 - 54
Meat + Poultry - October 2016 - 55
Meat + Poultry - October 2016 - PACKAGING SOLUTIONS - Chomping at the bits
Meat + Poultry - October 2016 - 57
Meat + Poultry - October 2016 - 58
Meat + Poultry - October 2016 - 59
Meat + Poultry - October 2016 - 60
Meat + Poultry - October 2016 - 61
Meat + Poultry - October 2016 - 62
Meat + Poultry - October 2016 - 63
Meat + Poultry - October 2016 - PROCESSOR PROFILE - Purely pork
Meat + Poultry - October 2016 - 65
Meat + Poultry - October 2016 - 66
Meat + Poultry - October 2016 - 67
Meat + Poultry - October 2016 - 68
Meat + Poultry - October 2016 - 69
Meat + Poultry - October 2016 - WORKER SAFETY - SAFER SAWS
Meat + Poultry - October 2016 - 71
Meat + Poultry - October 2016 - 72
Meat + Poultry - October 2016 - 73
Meat + Poultry - October 2016 - 74
Meat + Poultry - October 2016 - 75
Meat + Poultry - October 2016 - 76
Meat + Poultry - October 2016 - 77
Meat + Poultry - October 2016 - 78
Meat + Poultry - October 2016 - 79
Meat + Poultry - October 2016 - 80
Meat + Poultry - October 2016 - 81
Meat + Poultry - October 2016 - PLANT PROFILE - Under the Butterball big top
Meat + Poultry - October 2016 - 83
Meat + Poultry - October 2016 - 84
Meat + Poultry - October 2016 - 85
Meat + Poultry - October 2016 - 86
Meat + Poultry - October 2016 - 87
Meat + Poultry - October 2016 - 88
Meat + Poultry - October 2016 - 89
Meat + Poultry - October 2016 - 90
Meat + Poultry - October 2016 - 91
Meat + Poultry - October 2016 - INGREDIENT ISSUES - Heavy on the heat
Meat + Poultry - October 2016 - 93
Meat + Poultry - October 2016 - 94
Meat + Poultry - October 2016 - 95
Meat + Poultry - October 2016 - 96
Meat + Poultry - October 2016 - 97
Meat + Poultry - October 2016 - 98
Meat + Poultry - October 2016 - 99
Meat + Poultry - October 2016 - 100
Meat + Poultry - October 2016 - 101
Meat + Poultry - October 2016 - GLOBAL OPERATIONS - International intrigue
Meat + Poultry - October 2016 - 103
Meat + Poultry - October 2016 - 104
Meat + Poultry - October 2016 - 105
Meat + Poultry - October 2016 - 106
Meat + Poultry - October 2016 - 107
Meat + Poultry - October 2016 - 108
Meat + Poultry - October 2016 - 109
Meat + Poultry - October 2016 - FROM THE CORRAL - Shortage of skills
Meat + Poultry - October 2016 - 111
Meat + Poultry - October 2016 - CALENDAR
Meat + Poultry - October 2016 - 113
Meat + Poultry - October 2016 - SHOWCASE
Meat + Poultry - October 2016 - 115
Meat + Poultry - October 2016 - NAMES IN THE NEWS
Meat + Poultry - October 2016 - CLASSIFIEDS
Meat + Poultry - October 2016 - 118
Meat + Poultry - October 2016 - 119
Meat + Poultry - October 2016 - 120
Meat + Poultry - October 2016 - ADVERTISERS
Meat + Poultry - October 2016 - THE INSIDER
Meat + Poultry - October 2016 - 123
Meat + Poultry - October 2016 - 124
Meat + Poultry - October 2016 - CM1
Meat + Poultry - October 2016 - CM2
Meat + Poultry - October 2016 - CM3
Meat + Poultry - October 2016 - CM4
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