Abbott’s Sturgis, Mich., manufacturing site and distribution center is latest of five Abbott sites to win the Shingo Institute’s highest honor.
Abbott has been awarded the Shingo Prize for a top-performing culture at its nutrition manufacturing facility and distribution center in Sturgis, Mich. The Abbott Park, Ill., company now has five sites with active Shingo Prizes, which are recognized for five years, making it the company with the greatest number of current prizes in the world, the company said.
Presented by the Shingo Institute at the Jon M. Huntsman School of Business at Utah State University, the Shingo Prize is a prestigious award in the manufacturing industry that recognizes organizations with outstanding culture and operational performance and the ability to continually improve and deliver sustainable results.
''This award is a testament to what is at the heart of our mission every day – making and delivering high-quality nutrition products that help children grow and adults thrive,'' said Abbott Nutrition Vice President of Supply Chain John Murphy. ''I’m thrilled by this honor for our teams at Sturgis – it’s their hard work and commitment to a culture of excellence that enables us to best serve our consumers.''
Abbott’s Sturgis facility has operated for 70 years and produces more than 100 adult and pediatric nutritional products, such as Similac infant formulas. It supplies nutrition products for the U.S. and 60 countries worldwide, delivering organic, kosher and halal varieties. The site employs hundreds of people who play a vital role in facility operations, including distribution, environmental health and safety, quality, supply chain, human resources, engineering and finance.
''Every day our teams are driven by the fact that their work matters – in the lives of babies, children and adults around the world,'' said Sturgis Site Director Patrick Cooper. ''The Shingo Prize validates their commitment to producing and distributing high-quality nutrition products that people can trust and enjoy.''
On a quest for continuous improvement, the company said its nutrition business started its enterprise excellence journey nearly a decade ago after benchmarking the best industry operations and performance strategies, which led to crafting a strategy to achieve excellence in the areas of culture, continuous improvement, enterprise alignment, and results-driven execution.
The resulting program, which aligns with Shingo principles, outlines procedures and systems for driving improvement and results, Abbott said, explaining that in the nutrition business, this includes cultural enablers such as a pledge, a set of commitments that employees agree to uphold to consistently drive actions aligned with operational excellence. In total, these efforts have helped Abbott facilities globally cultivate high-performing organizations to ensure the delivery of safe, high-quality products.
In 1946, the US Congress deemed the school lunch program “a matter of national security.” Since then, the program has grown to provide approximately 4.9 billion meals a year, and its offerings are often the only source of nutrition a child will get all day. But as Jennifer E. Gaddis shows in her new book, The Labor of Lunch (University of California Press, November 2019), our schools and governments are neglecting this vital program.
In the book, Gaddis discusses how private businesses increasingly feed our children with both eyes on the bottom line, leaving the dedicated and otherwise nurturing cafeteria workers doing little more than pressing buttons on a microwave. The ingredients are junk, she says, the term “school lunch debt” has entered the lexicon, and the workers are underpaid and underutilized. Gaddis offers both a call to action and a blueprint for school lunch reforms capable of delivering a healthier, more compassionate future.
The Labor of Lunch lays out how transforming the food culture in American schools can significantly improve both the lives of the country’s low-wage cafeteria workers and those of the millions of children they feed every day. Gaddis recasts school lunch as an essential yet often overlooked form of public care and offers a feminist history of the National School Lunch Program. Replacing the lunchroom’s meat patties and chicken nuggets, which are chock-full of preservatives and industrial fillers, with healthier, more sustainable food, and empowering those who serve the food to be more meaningfully involved in the work, are a basic and necessary steps toward creating a more equitable country, she says.
The 92x Series of Thermocouple Thermometers are designated intrinsically safe to UL, CSA, ATEX and IECEx Standards.
Geneva, Ohio-based Tegam, Inc., specialists in temperature measurement, announce the latest advance in thermometry. The 92x Series of Thermocouple Thermometers are designated intrinsically safe to UL, CSA, ATEX and IECEx Standards.
Tegam is a provider of temperature measurement technology and handheld accuracy. The new 92X Thermometers are the latest advance and are an essential tool for customers working in potentially explosive environments, the company said.
“Tegam has a long history of building advanced digital thermometers. After the release of the advanced 91X Thermometers, our engineers set out to develop an intrinsically safe version,” said President Adam Fleder. “Tegam thermometers are certified intrinsically safe to use in potentially hazardous environments.”
“Up until now, many of the available solutions were limited in flexibility and exorbitantly expensive,” said Thermometry Product Manager Dan Jackson. “We have developed an intrinsically safe system of probes and instruments that can be configured for your application at a fair price. We didn’t want our customers to have to choose between cost and safety.”
The 92X Series of Intrinsically Safe Thermometers are available in single and dual channel versions and were designed according to the same specifications that customers have come to expect of Tegam.
They are MIL SPEC shock, drop and vibration rated, offer up to 2,000 hours of battery life, have an accuracy of ±(0.04% rdg + 0.3 °C) with Certificate of Traceability, and offer the option of an ISO 17025 Calibration Certificate. The 92X is UL listed Class I, Division 1, Group C and D, T4 and ATEX certified Class I, Zone 0 AEx ia IIB T4. These instruments can be used continuously in the presence of liquid fuels and fuel vapors. For more information or to download a datasheet, visit www.tegam.com.
OSI Group, a global food processor, and Impossible Foods, makers of the award-winning Impossible Burger, launched a co-manufacturing partnership in August. OSI will begin producing the Impossible Burger at multiple OSI plants in September and continue to expand production of Impossible Foods’ products throughout 2019 and thereafter.
Based in California’s Silicon Valley, Impossible Foods makes meat and dairy products from plants. The privately held company was founded in 2011 by Patrick O. Brown, M.D., Ph.D., Professor Emeritus of Biochemistry at Stanford University and a former Howard Hughes Medical Institute Investigator.
“As a leading global protein provider, OSI is proud to partner with Impossible Foods on production of plant-based proteins to meet the demands of a growing market in line with consumer trends,” said OSI North America Senior Executive Vice President Kevin Scott. “We are a customer-centric company, and our mission is to supply our customers with world-leading protein products, working together to produce the best proteins for each market.” OSI has capabilities to source, develop, produce and distribute custom food solutions worldwide. The privately held company, based in Aurora, Ill., has more than 65 facilities in 17 countries.
“We conducted an exhaustive due diligence process to determine how to scale our manufacturing and were thoroughly impressed with OSI’s commitment to quality and responsiveness,” said Impossible Foods Senior Vice President of Product and Operations Sheetal Shah.
As OSI expands its product offering to include alternative proteins, OSI President and COO David McDonald reiterated the company’s commitment to farmers around the world, saying, “Expanding into plant-based proteins is an addition to our company’s product offering, not a replacement. OSI is committed to supporting sustainable farming and agriculture and will continue to put sustainability for all our supply chains and operations at the forefront of our mission.”
Hemco’s MicroFlow III is a Class 1 ductless, carbon-filtered workstation equipped with particle pre-filter and activated carbon filtration ideal for fumes, odors, and non-hazardous chemical vapors.
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The 24” wide x 20.75” high x 24” deep workstation is completely self-contained with integral recessed work surface to contain spills, and a clear viewing sash surrounding the work area for user protection. The sash can be conformed for use with a microscope and is easily removable. A variable speed fan control allows for high speed 100f/m. air flow through the sash opening, or medium and low flow for sensitive operations.
Typical applications include sample weighing, general chemistry involving small volumes of common chemicals, individual work stations, tissue staining and processing, gluing and drying operations, solvent cleaning of electronic parts, soldering fume and odor containment, demonstration, and containment of forensic applications. The hood is available with a mobile table. For more information call 800-779-4362 or visit www.HEMCOcorp.com
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