Crest Ink - Volume 28 - Number 02

Getting to Know C-Shift Ingredient Division Production

Sam McBride, Brandon Dodrill, Marshall Pankhurst, Sonny Baratta, Steve Harrell, Ben Nelson We have a great C-Shift Production Team! Our production process is a relay of many elements. We start the day manufacturing our stabilizer/seasoning/specialty systems on A-Shift then pass the baton of the plant to our Sani- tarians on B-Shift for washing and sanitization of the plant and equipment, then the baton is passed back to manu- facturing on C-Shift. Our C-Shift Production Team is a replica of our A-Shift Teams, but smaller. Smaller, nevertheless impressive. They produce a hefty amount of production a night ~ 40,000 lbs. The C-Shift Team takes staged raw ingredient batches and blends Dairy Stabilizers (buttermilk, cottage cheese, cream cheese, egg nog, sour cream, yogurt and ice cream), Seasoning Blends and Specialty Blends through multiple ribbon blenders, magnet and metal detection systems, then bags the product into 50 lb. bags. They palletize, stretch wrap, and prepare the pallets of finished products with required documentation to be shuttled to our warehouse each morning. Our C-Shift Team is relatively new; only about 3 1/2 years old. As we ever expand with volume we are grateful to have this group that want to work on C-Shift. It’s never dull with our C-Shift Team. They are dedicated, enthusias- tic, and have fun at their work.

April, May & June 2016 Crest Ink 3

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