Last week was the beginning of each trainee’s plant immersions. I met personally with my manager, the plant manager, and other department managers at the Springfield plant. The Springfield plant’s large size became apparent when I observed the natural cheese, process cheese, and pasta dinner sections. I personally viewed first-hand the importance that workers place on safety through the eyes of an experienced operator who led a sanitation discussion on proper protection wear and gave explanations for why certain protocols should be followed. In addition to learning the requirements for food sanitation, I even learned how to operate forklifts and pallet-jacks.
In the distribution department, my yellow belt project focuses on transportation cost-savings. Each of the department members have been willing to help me in providing information and possible avenues to explore to save on the excess costs. Alongside my project, I will be immersing myself in the other departments starting with the Quality group. For the rest of the week, I will be learning the different distribution systems and programs used for material management at the facility.
