So when is Redzone getting started? While there has been a lot of pre-work taking place behind the scenes, the official “go live” date for Redzone is April 10th at the West Production Facility and April 17th at the Main Plant. The coach for our facility will be on-site those two weeks to work with all employees across all shifts on the basics of Redzone. It will be all about what the software is and the basics of how to input data. After that he will leave us on our own for a couple of weeks before coming back at the beginning of May for what is referred to as “Win the Day” week. This week of on-site coaching and training will be all about how to use the data that we are collecting. Now that we have the information what do we do with it so that we can get better every day? This is the question that the coach will answer as we learn a new way to win every day! As stated earlier, when all is said and done the goal of Redzone is to provide timely and accurate data to employees at all levels so that we are able to make better decisions together. We want to make the shift from a company that is great at reacting to issues and become a company that is great at preventing them and perhaps even predict them. All of this will help to take some of the mystery out of what is happening on the production floor and answer some, if not all, of those questions that each us is asking ourselves every day. Redzone will be successful because of the culture that exists at Crest Foods today. It is a culture of innovation and valuing employees as our greatest asset. This new technology and way of running our plant will only help to enhance and strengthen that culture of employ- ee engagement and recognition going forward. We are eager to see the results of this new direction and look for- ward to sharing updates in the future! So stay tuned! Saving an Owl by Keith Larson
You just never know what you might find when you come to work. Rosa Her- nandez noticed an owl in her car grill when she got to work this March. Katie Kresanek and I pulled the little guy out of the bottom open piece of the grill. Katie did the hard part: she put on her gloves and very bravely wrapped the little guy up in a towel. We both slid him out without injuring him. The owl did not seem to want to fly or move so he might have already been injured. Jen Lebrick knew she could call the Dixon Park District and they said they could find help for the owl.
Our Crest Nurse, Heidi, took him with her when she left work and dropped him off at the Park Districk on her way home. We discovered this was an Eastern screech Owl and after doing some research he looked to be full grown since they only get to be about 6 - 9 inches tall. We are all hoping our little visitor will recover and be able to return to its natural habitat. Update: March 13th, The Dixon Park District gave us word that the owl is in good shape and was sent to Hoo Haven in Durand.
Due to increasingly stricter guidelines in the food industry, we’ve recently rolled out a new policy in the production areas of the Con- tract Packaging Division. Crest will provide the only type of gloves allowed in production areas, and employees can no longer bring gloves from home. Thanks to everyone who helped us pick out the best gloves to order for this program! Just another step to ensure that we are producing the best quality food product possible!
Updated Glove Policy
April, May & June 2017 Crest Ink 7
Made with FlippingBook flipbook maker