Employment Anniversaries
June Day Years BRANDON DODRILL 17 2 TYLER HALFACRE 17 2 CARMEN REUTER 17 2 NIKKI TINTORI 17 2 RICO VAN OOSTEN 17 2 ANA HUERAMO 18 3 DOMENICO MOSCATO 18 3
DANIEL ESTRELLA SANDRA BENNETT CRYSTAL KESSEL
19 9 20 4 20 21 21 5 21 16
MICHAEL MOLS 23 5 OLGERT REFATLLARI 23 4 ANNA BARNHART 24 1 AMANDA OLALDE 24 1 VILMA BANDA 27 4 LLOYD DROEGE 27 21 TAMMY CROOK 29 9
RICHARD COX JOHN DERR
ERIN FOX 21 5 JOSE HERNANDEZ PEREZ 21 5 REGINA BONNELL 23 1
Reflections on the 2014 Holidays by Al Duthie This past holiday season I found myself observing and thinking more than past holidays. It must be due to an age thing. I’m not really sure. The question that kept popping into my mind was why can’t we all be consistently nicer towards fellow human beings, like we are during the Christmas and New Year’s holidays? Most of us, including me, tend to be friendlier, more patient, more forgiving, and simply more willing to help out. And the random acts of kindness seem to be contagious! Examples I can personally cite from this year include both large and small acts. There are more smiles and polite conversation. There are more please and thank-you remarks and displays of respect. There are more manners shown, such as opening and holding doors for strangers. There are more donations of items for the needy, such as clothing, food, toys, etc. There is more volunteering of time. There are more monetary donations to charitable causes. We are doing the right things without having to be encouraged to do so. A good goal is to continue this “holiday state of mind” (holiday spirit) throughout the calendar year. I’m going to try harder to keep the momentum going for myself. How about you? SQF & Gluten-Free Annual Audits by Jeff Friday Crest Foods’ annual SQF Audit was conducted March 9th through 12th with Crest Foods assisting with the SQF Audit at the Karlin Foods Distribution Center on March 13th. Our auditor spent four days inspecting our equip- ment and facilities, while assessing food safety and prerequisite programs. Programs include document control, record keeping, product specifications, verification, validation of our system, product identification, traceability, allergen management, and our training program. Other prerequisite programs include personnel practices, process- ing practices, equipment calibration, pest control, facility and equipment maintenance, master sanitation, water qual- ity, methods for controlling contaminants, supplier approval, warehouse receiving and shuttling, and waste manage- ment. Lots of material to cover in four days, along with half a million square feet and many pieces of equipment. Concurrent with Crest Foods’ annual SQF Audit on March 12th, our SQF certifying body (SGS) sent an auditor capable of performing a gluten-free audit. This audit was overseen by the Allergen Control Group, Inc. from Mil- ton, Ontario, Canada. Crest Foods received gluten-free certification for the first time last year and recertifies annu- ally. In the end, our efforts paid off with each audit resulting in another year of recertification for Karlin Foods Distri- bution Center, Crest’s Ingredient Division and the Packaging Division (both SQF and Gluten-Free Audits). Thanks to all who helped make this possible!
April, May & June 2015 Crest Ink 19
Made with FlippingBook flipbook maker