LeFiell Portion Control Project Questionnaire

Portion Control Questionnaire

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The following questionnaire is divided into three sections:

Your contact information*: please provide a country code and city code for your phone number if outside the U.S.
Functions currently performed at your facility and services/equipment you are requesting from LeFiell Company
Operational information

*Note: if completing multiple questionnaires, fill in complete contact information once and only your full name in subsequent questionnaires.

Name
Title
Organization
Address
Address cont'd
City
State/Province
Postal Code
Country
Phone
Fax
E-mail

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) Species
Beef Pork Other

4) Average Carcass Weight ( Pounds Kilograms)
Beef Pork Other

5) Carcasses per hour
Beef Pork Other

6) Beef quarters
Hind quarter, number of ribs
Forequarter, number of ribs

7) Cutting specifications
Is there a National specification, Yes No
If yes, how many cuts per side

8) Is there a manual available from your national meat association,
Yes No
If yes, can you send us a copy, Yes No

9) Boning specifications, number of full muscle cuts per side

10) Muscle cuts per:
Hind
Fore

11) Packaging specifications
        Bulk combo bins
        Vacuum Packed
        Over wrapped
        Vacuum packed then packed into a shipping carton

12) Product controls
Chilled fresh Frozen

13) Specification of cuts to be packaged
(please list in box below: 1.cut, 2. weight of each, and 3 dimensions)

14) List the products to be manufactured from pork
Hams Type
Volume per day lbs.kgs.

Bacon Type
Volume per day lbs.kgs.

Fresh pork sausage Type
Volume per day lbs.kgs.

Smoked sausage Type
Volume per day lbs.kgs.

Other pork products (please list in box below)

Dry cured products (please list in box below)

15) List the beef and mixed products to be manufactured at this plant
Whole muscle cuts Coarse-grind products
Fine-grind products Emulsified products

16) Is the product going to be sliced and packaged at this location
Sliced/stacked Stacks per minute Slices per minute
Slice/shingle Slices per shingle Pack per minute

17) Type of packaging the product will be packed in
Chamber vacuum Rollstock
Skin pack Modified atmosphere packaging

18) Restructured or flaked and formed products
Yes No If yes, list products in box below

19) Volume of raw products per day lbs. kgs.

20) In the box below, itemize each specific product from carcasses including trim/bones with average weight per cut

21) In order, list the end use for each product itemized above

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

LeFiell Company, Inc.
5601 Echo Avenue
Reno, Nevada 89506
Phone (775) 677-5300
Fax (775) 677-5319
meatsys@lefiellco.com