In conjunction with our 2015 Processor of the Year story, Andy Hanacek, editor-in-chief of The National Provisioner, traveled to Enid, Okla., to tour and visit AdvancePierre Foods’ Enterprise facility. While at the plant, Hanacek sat down with George Chappelle, senior vice president of Supply Chain, Mark Porter, vice president of Protein Operations, and Thomas Akin, Enterprise plant manager, to discuss some of the operational advancements that have propelled APF forward in recent years, starting with the Enterprise facility and moving outward through all of APF’s facilities. What follows is a portion of their conversation:
Company: AdvancePierre Foods
Facility: Enid, Okla., Enterprise facility
Size: 230,000 square feet
Constructed: 2008
No. of Lines: 4
1 Fry Line – Full Retail Items
2 Char Lines – Child Nutrition/Foodservice
1 Fry Line – Child Nutrition/Foodservice
Certification: SQF Level 3
No. of employees: 360
Product Mix: Foodservice, retail fully cooked protein
Beef: Burgers, meatballs, steak fingers and steak patties
Pork: BBQ rib patties
Poultry: Chicken breast patties, breaded tenders, popcorn & nuggets