Employee Birthdays
March Day PENNY ELLIS 20 JORGE RAMIREZ 20 VIRGINIA SANCHEZ 22 DEVIN LEDFORD 23 DELYLA WILTZ 23 PAMELA KELLEY 24 JONATHAN BAKENER 25
ANDREA HASSLER JUAN FERNANDEZ
25 26 26 27 27 28 28 28
LOGAN SUTTON MELISSA URENA MIKAYLA COX VALERIE SMITH KYLE LAWRENCE CODY POSSEHL NICOLE WILSON
28 28 29 30 31 31 31
CHRISTIN LINDENMEYER BARTLOMIEJ BARDZINSKI MARDELLE KENNAY
EDWARD BAYLOR DAVID BUSHMAN DOUGLAS DAVIS
Wedding Anniversaries
January Day Years Joe & Jenny Loomis 4 26 Scott & Jan Storey 10 41 Dan & Josie Yates 11 14 Sherry & Todd Joos 19 23 February Day Years Steve & Mary Meiners 10 39 Teri & Jim Wolber 13 35
Pam & Russell Kelley
14
42 31
Gerald & Stephanie Gibson 15 44 March Day Years Tom & Lou Ann Balch 12 23 Tom & Betty Saunders 18 29 Max & Patty Ballard 24 10 Sue & Jeff Larson 26 29 Paul & Deb Harmon 24
Training Initiative by Jeff Friday As we head into 2017, we will begin the year with Food Safety Training on January 10th through 12th and OSHA Training on January 18th & 19th. As many of you are aware, one significant change, driven by the Food Safety Modernization Act (FSMA), is that documented training is now mandated by federal law. While training is by no means new at Crest Foods, FSMA has encouraged us to reevaluate our Training Program and to make it even stron- ger. The presentation of our annual Food Safety Training allows us to remind employees of important programs and to introduce new and renewed topics. While not driven by FSMA, OSHA Training offers a platform to annu- ally reemphasize safe personnel practices. Also in the month of January, we will be launching a renewed chemical control initiative which will be driven by an associated training module. As mentioned in a prior article, we have built more intentionality into our Food Safety Management System. Within the Packaging Division, ten specific programs have been identified to support that system with over thirty training modules developed to make sure employees have a more thorough understanding of those ten programs. Our goal is to have 100% training compliance by February 1st, then perpetually maintain compliance as new employees are hired or employees move into different job responsibilities. Employees will then be refreshed with required training each year thereafter. Additionally, with our Ingredient Division on a similar path, the result will not only facilitate FSMA compliance, but will create a more robust system to meet SQF certi- fication requirements, customer requirements and of course to provide safe, quality food for the consuming public.
January, February & March 2017 Crest Ink 29
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