RETA Breeze May-June 2022

2021-22 BOARD OF DIRECTORS CHAIRMAN Aer Teale, CARO, CRST Lineage Logistics PRESIDENT Keith Harper, CARO Tyson Foods Inc

FROM THE DESK OF THE PRESIDENT

EXECUTIVE VICE PRESIDENT Bengie Branham, CIRO, RAI SCS Engineers TREASURER Michael Hawkins, CARO Midatlantic Refrigeration, LLC SECOND VICE PRESIDENT David Gulcynski, CIRO Dot Foods Inc. DIRECTORS Alan Gervais, CARO, CIRO Western Precooling Systems Andrew Palomar, CARO APCCO Bill Lape, CARO, CIRO, CRST SCS Engineers Debbie Koske Calibration Technologies, Inc. Edward Johnson, CARO

CLEAN, COLD AND CORRECT

I came to the industrial refrigeration industry as a second career. When I started work in the industry for a major meat packer, I was introduced to the “Three C’s” concept. Our goal as a company was to ship our products “Clean, Cold and Correct”—the Three C’s. Although I don’t know how other companies communicate that concept to their employees, I do know that has to be the core goal of every company that processes and sells perishable products like food. Clean is a basic expectation for our food products. Food product contamination with a foreign material is unacceptable, even if that foreign material is microscop- ically small. Actually, contamination is unacceptable especially if it’s microscopi- cally small, because it can make custom- ers sick. That can lead to product recalls, lawsuits, and a whole host of bad things. “Correct”when it comes to order fulfillment, is another basic expectation. There is nothing more disappointing than picking up takeout only to get home, unpack it and discover that something is missing from your order. When we order something, we want our order to be processed correctly. Food producers deal with those same expectations on a grander scale. Companies spend large amounts of

Schwans Global Supply Chain, Inc. Gordon Rascoe, Jr, CIRO, CRST, RAI ConAgra Brands Jeff Lublin Kolbi Pipe Marker Co. JeremyMurfin AC & R Specialists Jim Kovarik Ricky Jimenez, CIRO Mericle Mechanical Inc Victor Dearman, Jr. Peco Foods, Inc COMMITTEE CHAIRS Certification: Lee Pyle, CARO SCS Tracer Environmental Education: Eric Girven, CIRO, CRST, RAI SCS Tracer Environmental Marketing: Dascha Whitmore Stellar Membership: Michael Hawkins, CARO Midatlantic Refrigeration, LLC National Conference: Jim Kovarik Gamma Graphics Services Publications: Ed Johnson, CARO Gamma Graphics Services Raymond Urban, CARO Lineage Logistics

Keith Harper, RETA National President

money on research and development of products. They develop specifications for production that they rightly expect to be followed in every detail. However, if perishable foods that depend on refrigeration are not kept cold, nothing else about them really matters. If frozen food does not remain frozen, or refrigerated food does not remain refrigerated, all efforts to make them clean and correct are wasted. If they are not kept properly cold, they are not correct, and will not long remain clean. So, what is cold? We understand cold intuitively. However, with a more sophisticated understanding, we know that cold is only a relative term. Hot and cold are opposites, but cold is really defined by a lack of heat. In the Glossary for RETA’s Industrial Refrigeration Book 2, you will find a definition for heat: “A form of energy, measured in BTUs or Calories,

Schwans Global Supply Chain Executive Director: Jim Barron

4 RETA.com