Meat + Poultry - July 2008 - 49

health nurse and registered nurse who
works as an occupational health manager
for Cargill Meat Solutions, Wichita, Kan.,
says nurses in meat and poultry plants
sometimes get overlooked for what they
do. Thompson, who's based in Friona,
Texas, says nurses should be viewed as
business partners by management.
"We need to remind businesses of
the value we add to the bottom line
and that we're here to help employees
...and ensure that they are provided
with a safe and healthy work environment every day," she says.
Thompson also believes nurses have
become more important in the meat and
poultry industry in the past five years, especially in the area of advising employees
about making healthy lifestyle choices.
"We want to help them make healthier
lifestyle decisions so we have healthier
employees within Cargill," she adds.
Chantelle Johnson, an occupational
health manager for Cargill Meat Solu-

tions at the company's headquarters,
says employees appreciate the advice
they receive from her, Thompson and
other Cargill nurses.
"Employees are engaged and interested in their healthcare decisions,"
says Johnson, who is also a registered

"We need to remind
businesses of the
value we add to the
bottom line and that
we're here to help
employees."
nurse and certified occupational health
nurse. "They appreciate the education,
the assistance and how we can help
them make healthy lifestyle changes for
themselves and their families."

Wearing many hats
Saintignon says she feels appreciated
by Cooper Farms' employees. It's hard
not to feel that way when people ask
for you, she adds.
"The thanks I get here is daily," she
says, noting that it sometimes even
comes with a hug. "It's all good."
Saintignon doesn't expect to be put
on a pedestal, though.
"Any nurse will tell you that he or
she didn't go into this field for the glory," she adds.
The best part of the job is being
the go-to person for people in need,
Saintingon says. She likes that people
trust her to help them. Their needs,
incidentally, vary greatly. Saintignon
might be called upon to help an injured plant worker. Another employee
might ask her from medical advice.
"I'm the go-to person for a multitude of situations," she says. "It's different every day."

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Meat + Poultry - July 2008

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