Provisioner logo
Provisioner logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Provisioner logo
Provisioner logo
  • NEWS
    • Industry News
    • Supplier News
    • Case Studies
    • Recalls
    • Regulations
    • New Consumer Products
  • EXCLUSIVES
    • Newsletters
    • Source Book
    • Sponsored Insights
    • Events
    • Webinars
    • Classifieds
    • White Papers
    • Provisioner Store
    • Market Research
  • MEAT PROCESSING
    • SUSTAINABILITY
    • Processing
    • Packaging
    • Ingredients
    • Formulation
    • Food Safety
    • Special Reports
    • Commentary
  • PROFILES
    • Processor Profiles
    • Processor of the Year
    • Top 100 Processors
  • MEDIA
    • Videos
    • Podcasts
  • DIRECTORY
  • MIHOF
  • INDEPENDENT PROCESSOR
  • EMAG
    • eMagazine
    • ARCHIVE ISSUES
    • Contact
    • Advertise
  • JOIN!
Processor Profiles

Tyson Foods offers exercise program for employees during rebuilding process

May 1, 2015

While the Tyson Foods Storm Lake turkey facility was being rebuilt after a devastating fire, employees had a chance to participate in an exercise program. The program was designed to help employees make sure they would be physically ready to return to work after many months away from the job. As part of the May cover story, Andy Hanacek sat down with Julia White and Evan Franzmeier, two people instrumental in the development and execution of the exercise program.

Andy Hanacek: It’s been 10 to 11 months since the fire, so think back to when this program began. How did you get involved? What were your initial thoughts, your initial reactions, to the program? What were the first steps that occurred in order to get the program going?

Julia White: Basically Kim Robertson contacted me, because we’ve done some work in the past. We’ve seen patients from Hillshire and have been on the jobsite at Hillshire. Also, we provided that stretching program for them that they use on the line. So at one point she called me and basically said, ‘Julia, we’re thinking about doing an exercise program or some kind of conditioning program in order to get people ready to go back to work, because obviously there is some concern.’ They’ve been off work for six or seven months. There was concern that people would be deconditioned at that time, and if they return to work and get back on the line, they have greater risk for injury. So basically, she said, ‘is there something you guys can put together?’ That was a pretty open-ended question. We said sure, great. That would be a fun project to do. It seemed like a really fabulous thing for the community. It seemed like a really wonderful thing for Hillshire to offer their employees, so we were really excited to partner on this project. At that point, I called my friend Evan and said, ‘Evan, do you think you could get involved in that?’ because we felt like if we were going to do a program of that magnitude, we would need to staff and expertise of the Fitness and Health Center that’s associated with the hospital.

Evan Franzmeier: We had a hundred different ideas. We met with some corporate guys from Hillshire and put together a program we thought would get the best bang for buck. Get as much as we can get in without overdoing it. I think it went well. I enjoyed it; I think the employees from Hillshire enjoyed it. It was 60 minutes, three times a week for six weeks. Initially it was a lot of prep work ahead of time, but once we actually got it rolling, it ran pretty smooth.

Hanacek: When you were devising the program, if you think about your standard stretches and exercises, did you focus on those or were you tasked with coming up with very pointed exercises around the meat industry plant experience?

Franzmeier: We actually went through… how many videos was it?

White: There were over 60 job videos, all the different job videos. We went through in detail, and I took notes on every single job that they had and tried to divide things into categories. Specifically, I looked at the higher risk motions, medium risk, low risk and try to divide them into trunk, upper extremity… Look at all the different motions and so we did try to break it down. The thing that we ran into was a lot of logistics to put 470 people through a program all at once. We quickly realized that… if I were going to devise a program for an individual person, because I do do work conditioning with clients, if I were going to do that, that would be incredibly job specific. However, when you are running 470 people through a program in a day, you’ve got some constraints there. We did try to develop the exercises with that in mind so that we make sure to target the things that we wanted to target. We had a little bit of cardio for overall fitness. Cardio wasn’t going to be a focus, because those jobs aren’t high cardio jobs.

Hanacek: They aren’t running sprints.

White: Right, but we tried to target cardio for the overall level of fitness, getting nutrition and oxygen to the tissues. Then, we looked at motion specific things. There were a lot of diagonal patterns, so we wanted to incorporate those diagonal reaching patterns. Some of the exercises incorporate that with bands or kettle bells or dumbbells. We had to use small equipment. Then, there were certain things we targeted like wrist extensors, wrist flexors, shoulder flexors. There were things we targeted where we did high reps, high endurance, so we were using light resistance but high endurance because that would simulate their job conditions.

Hanacek: How much of it was building strength back up in those muscles versus building endurance to do [the motions] repetitively? I don’t know if there is a tremendous difference in what you had to do in order to break that down.

White: You kind of have to do what you can, because it’s not the same as where you have somebody and you are conditioning them over several hours and building and building and building. But you can still get a reasonable amount of muscular endurance with three hours a week really focusing on higher reps and light resistance. You can still get some endurance out of that muscle at a basic level of fitness.

Hanacek: So talk about the math of the sheer number of people who were in the one hour exercise programs. How did you make that work?

Franzmeier: Practically 470 people… we started at eight in the morning, and we had about 70 people per session. So 70 people from eight to nine, take a 15 minute break between classes. The next class starts at 9:15, and we go another hour. We ran from eight in the morning to four or five o’clock at night.

Hanacek: Where did you do the sessions? In the parking lot?

Franzmeier: One of the local schools here that is no longer operating as a school had a gym that we could use, so we rented out that space. We stored our equipment there, and every week we met at the school.

Hanacek: What kind of feedback did you get from the employees during and after the program?

Franzmeier: Going in, there’s 18-year-olds to 60-year-olds, fit, unfit. I didn’t really know what to expect, but I was very impressed. There was less than a handful of people that were kind of resisting it a little bit, but that was just the first couple of days. We tried to make it fun for the people. We really had great results, great energy. They actually enjoyed it, and they were kind of sad when it ended. They kind of wanted it to continue. Very good group of people.

White: We tried to structure it so they would come in and we would all do a warmup as a group. We always tried to have fun music. We tried to mix it up. We do everything from salsa to disco to classic rock. We try to mix it up to catch different populations. So we all did a warmup together, and then we would break out into usually four different stations so it was kind of circuit training format. You had at least one trainer in each circuit.

Franzmeier: So it wasn’t like all 70 people were doing one exercise. We split it up so we had a little bit more one-on-one interaction.

White: We tended to have 10 to 15 people in your group for your circuit, so that way you could watch everybody in your group. You could modify exercises if someone was struggling with an exercise. All of our trainers have backgrounds in some kind of human performance degree or exercise science. They are capable of modifying those exercises when they would see that someone was struggling.

Hanacek: So within that hour timeframe, they would do four or five exercises rotating between them?

White: Yes, you might do a group and be an upper extremity group. You might do shoulder; you might do forearm rotation. We would try to mix it up.

Franzmeier: Each station, you were there for about 10 minutes. A five to seven minute warmup in the beginning, and then we broke out into our groups. Then, you were there for about 10 minutes, and then we just rotated. One group might be upper extremity, and then another group might be cardio. Then, you get to the next one and it might be lower body stuff so they can stand for eight hours. One group was straight stretching.

Hanacek: Thank you guys so much. I appreciate it. I appreciate your time and insight into this. Congratulations on developing the program. I think it is a pretty cool program in a situation like that where it’s completely unexpected to have a fire and then wait to rebuild. Good job on that and thank you again for your time.

KEYWORDS: Tyson

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • Double Charburger

    Premiumization drives burger category

    Shoppers seek out premium meat offerings to fulfill...
    Ingredients
    By: Sammy Bredar
  • JJS Adult Pekin duck

    Poultry Report 2025: Convenience propels poultry at retail

    Despite continued economic pressures, the poultry...
    Turkey
    By: Sammy Bredar
You must login or register in order to post a comment.

Report Abusive Comment

Manage My Account
  • eMagazine Subscriptions
  • Manage My Preferences
  • Newsletters
  • Online Registration
  • Subscription Customer Service
  • Connect with The National Provisioner

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the The National Provisioner audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of The National Provisioner or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • A smiling man carrying a grocery basket is reaching down to pick up a package of meat in a grocery store.
    Sponsored byPIC

    The Green Light: New Data Shows 12-to-1 Support for Pork from PRRS-Resistant Pigs

  • Close up of a grocery cart full of groceries, a cropped image of a couple pushing the cart and a blurred background of the vegetable aisle.
    Sponsored byPIC

    New Market Research Finds Consumers in Eight Key Pork Markets Are Likely to Purchase Pork from Gene-Edited Pigs

  • Close up of a young pig with a blurred background.
    Sponsored byPIC

    New Research Forecasts Significant Economic and Market Impacts with PRRS-Resistant Pig Adoption

Popular Stories

Various new Primal snack sticks on a table amongst pencils, apples, a pair of glasses, lunch bags and a water bottle.

Protein demand drives snacking occasions

Spam Dog

Hormel rolls out Spam hot dog for foodservice applications

Several cuts of beef, pork and chicken on a wooden board, cast iron pan and salt.

Validated thermal lethality data and a new tool for ensuring safety of RTE meats

2026 Top 100 Meat & Poultry Processors Report

Events

June 11, 2026

From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing. 

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Products

Food Crime: An Introduction to Deviance in the Food Industry

Food Crime: An Introduction to Deviance in the Food Industry

See More Products
From Fresh to Frozen in 3 Minutes Flat: Unlocking the Secrets to Temperature Control Webinar Sponsored by Air Products

Related Articles

  • The National Provisioner News Briefs

    Tyson Foods turns to technology to find prescription drug savings for employees

    See More
  • Tyson Foods participates in new FIT Program for service technicians

    See More
  • The National Provisioner News Briefs

    Tyson Foods to launch new career development program for frontline workers

    See More

Related Products

See More Products
  • Microbiology of Thermally Preserved Foods: Canning and Novel Physical Methods

  • meat.jpg

    Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries

  • advanced tech.jpg

    Advanced Technologies for Meat Processing

See More Products

Related Directories

  • International Assn. for Food Protection

    The International Association for Food Protection (IAFP) represents a broad range of members with a singular focus — protecting the global food supply. Within the association, you will find educators, government officials, microbiologists, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing and preparing all types of foods.
  • PMMI - The Assn. for Packaging and Processing Technologies

    PMMI is a global resource for the packaging and processing industry, uniting the industry across the manufacturing supply chain. Our members promote business growth in a variety of industries by developing innovative manufacturing solutions to meet evolving consumer demands, today and in the future. PMMI membership represents more than 1,000 manufacturers and suppliers of equipment, components and materials as well as providers of related equipment and services to the packaging and processing industry.
×

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.

SIGN-UP TODAY
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • YouTube
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing