35% Design Review

During weeks following the IMG_2220submission of the 35% design drawings in mid-September, the University of Wisconsin Facilities
Planning & Management (representing different trades including plumbing, refrigeration, electrical, landscape, etc.), meat lab faculty and staff,
faculty and staff from the Department of Animal Sciences and the Food Research Institute, and industry experts worked diligently to review and analyze each aspect of the design drawings.  In doing so, hundreds of drawings were reviewed and well over a thousand comments were made to improve and adjust minor to major elements of the facility design. These analyses covered civil, structural, architectural, laboratory, fire protection, plumbing, HVAC, electrical, and technological plans of the prospective building. Many people involved in this review were selected based on their area of expertise (production, teaching, research, etc.).  Reviewers (meat lab, department, and industry) included: Ron Russell (UW-Madison Meat Lab), Mark Cook (UW-Madison Animal Sciences), Robby Weyker (UW-Madison Meat Lab), Jeff Sindelar (UW-Madison Meat Lab). Jim Claus (UW-Madison Meat Lab), Dhanu Shanmuganayagam (UW-Madison Animal Sciences), Andy Milkowski (UW-Madison Meat Lab), Kathy Glass (UW-Food Research Institute), Paul Hargarten (Salm Partners), Max Golden (UW-Food Research Institute), Kurt Vogel (UW-River Falls), Joe Meyer (Ed Miniat), Chad Dykstra (Sani-Matic), Jennifer Meudt (UW-Madison Animal Sciences), A701B4_M1 (002)Jordan Sand (UW-Madison Animal Sciences), Marty Wimmer (Marlen International), Mark Richards (UW-Madison Meat Lab),
Larry Hanson (CIP Concepts/Johnsonville Sausage), and Greg Marconnet (Kraft Foods, retired)
After a 4 week review and comment making period, 3.5 days were spent presenting each comment to the design firm, Potter Lawson; during which appropriate discussion regarding particular comments took place. After the comment presentation period, all comments will be further reviewed, organized, and categorized regarding the ability to accept each suggested change.  Those with cost of program implications will be further discussed at subsequent design meetings.

Shown below, Drs. Dhanu Shanmuganayagam and Mark Cook of Animal Sciences, and Kathy Glass of the Food Research Institute presented their review comments pertaining to sectors of the building including the biosafety level 2 laboratory, co-product research & development, as well as poultry slaughter.

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