1)  Functions currently performed by your company or specific facility:
     (please check all that apply)

     a)  Live animal handling

     b)  Slaughter (check species)
          beefporksheeppoultryother

     c)  Boning and fabrication (check species)
          beefporksheep poultryother

     d)  Fresh processing (check species)
          beefporksheeppoultryother

     e)  Further processing (check species)
          beefporksheeppoultryother

     f)  Packaging

     g)  Rendering (check type)
          edible    inedible

     h)  Hide curing

     i)  Wastewater treatment

     j)  Canning

     k)  Refrigeration

     l)  Federal inspection

     m)  Laboratory

     n)  International sales

     o)  Domestic sales

2)  Services you are requesting from LeFiell Company:

     a)  Equipment

     b)  Department modification/upgrade

     c)  Plant upgrade

     d)  New department

     e)  New plant

     f)  Plant evaluation/efficiency/HACCP

     g)  Personnel training

     h)  Product development

3)  What species will this plant be further processing:
          beef pork sheep poultry other
          combination (please identify each)
         

4)  List all products to be manufactured and volume per day:
         

5)  Will you be using a mechanical recovery system for bones:
          yes  no if yes, what type

6)  Will you be using:
          a)  pre-blend spices
          b)  blend spices in-house

7)  If manufacturing smoked products, will you be using:
          a)  liquid smoke
          b)  natural smoke
          (if using natual smoke please identify)

8)  What type of casing will be used for casing type products:
          a)  natural (please identify)
          b)  artificial
          c)  fibrous
          d)  collagen
          e)  other

9)  Will any product be fermented:  yes  no
          if yes, please identify each product and its respective volume per day:
         

10)  If manufacturing hams, what type and what volume per day:
          a)  bone-in  volume per day
          b)  boneless  volume per day
          c)  cooked  volume per day
          d)  other  please identify type and volume per day in box below:
         

11)  Will any product be restructured:  yes  no
          if yes, please identify restructured product and respective volume per
          day of each product:
         

12)  Please include any additional comments, concerns, or factors which
       may not have been addressed above: