Baking & Snack - March 2021 - 81

" I see very few of the firms we work with willing to look
at working with installation crews they don't know and don't
have a relationship with because you're very dependent on
them, " Mr. Kline explained. " You want to know their people
are being truthful about their exposure. "
Rebecca Abel, founder of D'Vine Cookies, recalled working
with contractors who were not complying with mask mandates. Increasing the signage on the doors of the facility, implementing temperature checks and a contact-tracing log as well
as having a zero-tolerance policy for noncompliance helped.
" We learned that we had to create policies that we had to
stick to across the board whether it was an employee, a contractor working on an installation or a visitor, " she said. " It
was a hard and fast rule that no one was beyond our policy.
This was a public health crisis, and no one is above these
rules. We had to up our game of enforcing the rules and
help people understand the rules to gain compliance. "

" WE HAD TO UP OUR GAME OF
ENFORCING THE RULES AND
HELP PEOPLE UNDERSTAND THE
RULES TO GAIN COMPLIANCE. "

STOP

HAND-WEIGHING
FOOD INGREDIENTS!
Stop accepting the risks and errors common

Rebecca Abel, D'Vine Cookies

to hand-weighing flavors, colors, emulsifiers,
Tippin's shut its new facility to outsiders, delaying its own
grand opening celebration. Only team members and essential third-parties were able to enter the facility and only after a health questionnaire and temperature screening.
" We had to ask ourselves, 'Is it going to be a setback for
us if they can't come in,' before we would allow someone to
come into the bakery, " Mr. Boyer said.
Another strategy is to install unit components early during regular scheduled downtime. With this strategy, Mr.
Kline said his team compressed a major installation from 10
days to only four. Pre-wiring and other pre-work on smaller
machines empowered the bakery to cut down the time the
facility would be exposed to an outside crew.
" It's expensive because you're paying premium time as
you're working through the night and on weekends, but we
did that so we could minimize the risk during the installation, " Mr. Kline explained.
While some lessons learned during this time may be incorporated into the future of installations - remote troubleshooting and thorough planning come to mind - one
day, suppliers and contractors will be allowed more readily into bakeries to successfully install new production lines
regularly. Until then, the industry has some strategies and
best practices to get it through any essential installations.
Plan, plan and then plan some more, and schedule around
and screen out any COVID-19 risk.

*

baking agents, and other micro ingredients.

INTRODUCING
The AZO Componenter® Step
Exceeds Hygiene Requirements in the Food Industry
Maximum Product Safety through Tracking & Tracing
Consistent, Repeatable Process and Weighing
Quick and Easy ProductChange Outs

Learn more at:
www.BigBagUnloading.com/componenter


http://www.BigBagUnloading.com/componenter

Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
Baking & Snack - March 2021 - 5
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