Providence was part of the team chosen to design the conversion of an existing warehouse to a refrigerated meat slicing facility. The 31,000 SF addition and renovations included a 16,000 SF sanitary, refrigerated slicing facility, 9,000 SF dry storage warehouse, as well as 6,000 SF mechanical support and employee spaces. Since the consumer is not required to cook the product after it is purchased, sanitary design and procedures were of the upmost importance. The building is located in the 100 year flood zone, therefore flood protection was incorporated in the design. In order to meet production commitments, an accelerated schedule of less than 6 months was achieved.