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North Carolina Meat Processors Association
The NC State University and the North Carolina Meat Processors Association one-of-a-kind Barbeque Camp scheduled for May 29-30 has been cancelled due to COVID-19 restrictions.
North Carolina Meat Processors, Inc.
67th Annual Meeting – July 22-25, 2021 – Myrtle Beach Hilton Resort, Myrtle Beach, SC
The NCMPA will celebrate its’ 67th Anniversary at the newly renovated Myrtle Beach Hilton Resort this summer. Many exciting activities are planned and the details of a very informative program are being confirmed. Click HERE for meeting registration information.
We will begin on Friday afternoon, July 23rd, with a Board of Directors Meeting, then gather in the lobby to go to a local restaurant as a group (Dutch Treat).
On Saturday, July 24th, we will have a full day of education and time built in for visiting the Exhibits. Saturday evening will conclude with dinner and the 6th Annual Corn Hole Tournament!
Make Your Hotel Reservations Now
Reservations can be made by calling The Myrtle Beach Hilton Resort:
Call in to make your reservations, (800) 876-0010, Option 3, for the Hilton Myrtle Beach Resort. Identify yourself as an attendee of the NC Meat Processors and use the following code: NCM
Or
Reservations can be made online at:
https://www.hilton.com/en/hi/groups/personalized/M/MYRBHHH-NCM-20210719/index.jhtml?WT.mc_id=POG
(Please note the entire URL may need to be copied and pasted for it to work properly.)
The group room block rates are for Ocean view rooms – $294 per night. Each room has a King bed and a Queen bed. In addition a $25 resort fee will apply for each night as well as applicable taxes.
The group rate of $294 per night is only available until June 17th or until the block sells out whichever comes first. Perhaps you would like to enjoy the beach a little longer? The special rates are available three days before the event and three days after.
From the NCMPA President
With some of the nation’s largest meat processors having to scale back or temporarily close to bolster efforts in the fight against COVID-19, there is inevitable strain on the meat supply chain. These interruptions, along with increased demand of retail packaged products for home consumption, create the all too currently familiar environment at the grocery store. Rest assured that since early March 2020, many of our members have been planning, maneuvering, equitably allocating, and realigning various distribution and supply chains where feasible to meet the needs of the people. Our top priority has been the safety of our employees and there has been significantly elevated efforts in sanitation. Keep in mind all of us actively engage in Good Manufacturing Practices and Sanitation Standard Operating Procedures under normal conditions, but with COVID-19 these are further highlighted and additional cleaning has been a top priority.
Though all the guidelines were not exceptionally clear in the beginning, I know of none of us who haven’t given the same thought and care to our employees that we would ourselves and our families. We are all doing everything we possibly can to mitigate the risks associated with COVID-19. We are all in this together and we could probably all shut down in the wake of fear, or we can do our best to move forward with care and caution. We are controlling what we can control, going to work, and trying not worry about the uncontrollable. Can anyone of us add a single hour to our life by worry? Prudent planning and careful navigation we can do given available resources, and that is what we’ve done. People count on us to provide food and we are going to do that as safely as we can. We count on all our folks to come to work and do their best. They count on us to show up and lead with compassion and by example. It’s up to us as the employers to make sure we are providing the safest possible environment we can in the dynamic battle against this virus and we take this very seriously. As this evolves, we will adapt and overcome together. So, though there may be strain on the supply chain, we will continue to serve and bear this burden with you all.
Sincerely and optimistically looking toward tomorrow,
Kurt Byrd
President
NC Meat Processors Association
The Centers for Disease Control and Prevention (CDC) and the Department of Labor (DOL) have issued guidance specific to the meat and poultry processing industry in order to facilitate ongoing operations and support the food supply, while also mitigating the risk of spreading COVID-19.
USDA strongly recommends establishments utilize the recommendations highlighted in the guidance document where practical, recognizing that how they are implemented may differ given the unique circumstances of establishments and processing facilities nationwide. In the event of a closure, establishments should work with the state departments of agriculture and state and local health authorities, in coordination with CDC, to utilize the guidance and develop a plan to safely resume operations as soon as possible.
These guidelines were developed recognizing that these establishments and their operations are critical to the security of the nation’s food supply. Steps to prevent the spread of COVID-19 should remain in place throughout the pandemic and to the extent that companies must reduce or alter capacity, split shifts, or add additional processing days to implement the CDC and DOL recommendations, FSIS remains committed to ensuring that food safety regulations are met.
AAMP COVID-19 Information: Food Industry Specific
Covid-19 Sample Policy: How do I handle Employees and Company Policies during this time?
NCMPA was organized to promote, develop, and maintain the advancement of the meat processing industry. The association is comprised of Processor Members and Associate Members, and overseen by an elected Board of Directors.