Meat&Poultry - February 2011 - 54

Maintenance Tips
The easiest remedy to fi ll these gaps is to call vendors and ask them to come and train your mechanics on the equipment. Some vendors may even do a certain amount of this training for free, but others will want to charge for the travel and the time of the trainer. In our experience, these “trainers” are service people who are fi lling in time between service calls. They can tell you, “When ‘B’ happens, do ‘A’”, but they can rarely review an exhaustive list of these examples, so you better have mechanics who can troubleshoot. Because when ‘Z’ happens, you need to have someone who can think through how to get you back up and operational. In other words, your mechanics had better have a good foundation of knowledge to begin with, because your equipment is getting more and more complex.

Training the horse to drink
BY MARK EYSTAD
meatpoultry@sosland.com

xperience has shown the best mechanics with good attendance become your maintenance supervisors, who then become your maintenance shift managers, who in turn become your maintenance managers. But in this career journey, how many hours are devoted to training – not only on the technical aspects of the job, but also training for leadership and how to Eystad manage difficult people in stressful times? In previous articles, we have talked about Maintenance Mechanic Skill Flexibility Matrixes and how to use them to identify the strengths and weaknesses of maintenance mechanics. Now

E

that you know this information and you’ve done what is necessary internally to balance the skill sets across all the shifts of your maintenance crews, how do you raise the bar of all the skills of the workforce? For starters, dig out your Maintenance Mechanic Skill Flexibility Matrix and make sure your supervisors update it so it is current. Looking at the chart and the list of skills vs. the list of mechanics, is there anything that pops out at you or is there some place where you need to shore up a particular skill set? For instance, if you do not have enough electricians to cover every area of the plant on all shifts, then you need to develop a plan to fill those gaps. Even when there are no obvious gaps, a quick conversation with your shift supervisors can uncover where they believe they have weaknesses.

Develop a plan
So, it is up to you to develop a plan to fi ll in these gaps and to raise the skill set of the entire maintenance department in the process. Most communities, regardless of the size, have access to local community colleges or technical schools. Given the state of the economy, these schools are ready and willing to work with you to develop a program to train your mechanics in the essentials of electrical, plumbing and hydraulics, in addition to the many other technical

54 • Meat&Poultry • February 2011 • www.MeatPoultry.com



Meat&Poultry - February 2011

Table of Contents for the Digital Edition of Meat&Poultry - February 2011

Meat&Poultry - February 2011
Commentary - Weighty menu considerations
Business Notes - Flav’s Fried Chicken opens in Iowa
Business Notes - Bob Evans Farms names new CFO
Business Notes - Wendy’s/Arby’s Group considers selling Arby’s
Business Notes - NCBA sets 2011 policy priorities
Business Notes - Smithfi eld executives warn of higher prices
Business Notes - McDonald’s income up in 2010
Business Notes - ‘Temple Grandin’ actress wins Golden Globe, Screen Actors award
Business Notes - Former Swift & Co. CEO joins Kraft
Regulatory - Digging in on nutrition labeling
Washington - New FDA law means end to status quo
The Annual Sausage Report - Processing I.Q.
The Annual Sausage Report - Sausage smart in Seattle
The Annual Sausage Report - Precision stuffi ng
Processor Profi le - The real deal
Sanitation Tips - Earth-friendly sanitation
Sanitation Tips - Going 'green'
Consejos Sanitarios - Eligiendo el verde
Maintenance Tips - Training the horse to drink
Lean Tips - Simple solutions save money
Small Business Matters - Small processors’ outlook: Partly cloudy
Packaging Solutions - Packaging sustainability
The Annual Sausage Report - Going gourmet
Food Ingredient Solutions - Clean and (not so) simple
From the Corral - Reconnecting with the public
Names in the News
New Product Showcase
Advertisers
The Insider
Over Herd
AMI Preview -- Focusing on Innovation
Meat&Poultry - February 2011 - Business Notes - Bob Evans Farms names new CFO
Meat&Poultry - February 2011 - 2
Meat&Poultry - February 2011 - 3
Meat&Poultry - February 2011 - 4
Meat&Poultry - February 2011 - 5
Meat&Poultry - February 2011 - 6
Meat&Poultry - February 2011 - 7
Meat&Poultry - February 2011 - Commentary - Weighty menu considerations
Meat&Poultry - February 2011 - 9
Meat&Poultry - February 2011 - Business Notes - Wendy’s/Arby’s Group considers selling Arby’s
Meat&Poultry - February 2011 - 11
Meat&Poultry - February 2011 - Business Notes - Smithfi eld executives warn of higher prices
Meat&Poultry - February 2011 - 13
Meat&Poultry - February 2011 - Business Notes - McDonald’s income up in 2010
Meat&Poultry - February 2011 - 15
Meat&Poultry - February 2011 - Business Notes - Former Swift & Co. CEO joins Kraft
Meat&Poultry - February 2011 - Regulatory - Digging in on nutrition labeling
Meat&Poultry - February 2011 - 18
Meat&Poultry - February 2011 - 19
Meat&Poultry - February 2011 - Washington - New FDA law means end to status quo
Meat&Poultry - February 2011 - 21
Meat&Poultry - February 2011 - The Annual Sausage Report - Processing I.Q.
Meat&Poultry - February 2011 - 23
Meat&Poultry - February 2011 - 24
Meat&Poultry - February 2011 - 25
Meat&Poultry - February 2011 - 26
Meat&Poultry - February 2011 - 27
Meat&Poultry - February 2011 - 28
Meat&Poultry - February 2011 - 29
Meat&Poultry - February 2011 - The Annual Sausage Report - Sausage smart in Seattle
Meat&Poultry - February 2011 - 31
Meat&Poultry - February 2011 - 32
Meat&Poultry - February 2011 - 33
Meat&Poultry - February 2011 - 34
Meat&Poultry - February 2011 - 35
Meat&Poultry - February 2011 - The Annual Sausage Report - Precision stuffi ng
Meat&Poultry - February 2011 - 37
Meat&Poultry - February 2011 - 38
Meat&Poultry - February 2011 - 39
Meat&Poultry - February 2011 - 40
Meat&Poultry - February 2011 - 41
Meat&Poultry - February 2011 - 42
Meat&Poultry - February 2011 - 43
Meat&Poultry - February 2011 - Processor Profi le - The real deal
Meat&Poultry - February 2011 - 45
Meat&Poultry - February 2011 - 46
Meat&Poultry - February 2011 - 47
Meat&Poultry - February 2011 - 48
Meat&Poultry - February 2011 - 49
Meat&Poultry - February 2011 - Sanitation Tips - Earth-friendly sanitation
Meat&Poultry - February 2011 - 51
Meat&Poultry - February 2011 - Sanitation Tips - Going 'green'
Meat&Poultry - February 2011 - Consejos Sanitarios - Eligiendo el verde
Meat&Poultry - February 2011 - Maintenance Tips - Training the horse to drink
Meat&Poultry - February 2011 - 55
Meat&Poultry - February 2011 - 56
Meat&Poultry - February 2011 - Lean Tips - Simple solutions save money
Meat&Poultry - February 2011 - 58
Meat&Poultry - February 2011 - 59
Meat&Poultry - February 2011 - Small Business Matters - Small processors’ outlook: Partly cloudy
Meat&Poultry - February 2011 - 61
Meat&Poultry - February 2011 - 62
Meat&Poultry - February 2011 - 63
Meat&Poultry - February 2011 - 64
Meat&Poultry - February 2011 - 65
Meat&Poultry - February 2011 - Packaging Solutions - Packaging sustainability
Meat&Poultry - February 2011 - 67
Meat&Poultry - February 2011 - 68
Meat&Poultry - February 2011 - 69
Meat&Poultry - February 2011 - The Annual Sausage Report - Going gourmet
Meat&Poultry - February 2011 - 71
Meat&Poultry - February 2011 - 72
Meat&Poultry - February 2011 - 73
Meat&Poultry - February 2011 - 74
Meat&Poultry - February 2011 - 75
Meat&Poultry - February 2011 - Food Ingredient Solutions - Clean and (not so) simple
Meat&Poultry - February 2011 - 77
Meat&Poultry - February 2011 - 78
Meat&Poultry - February 2011 - 79
Meat&Poultry - February 2011 - 80
Meat&Poultry - February 2011 - 81
Meat&Poultry - February 2011 - From the Corral - Reconnecting with the public
Meat&Poultry - February 2011 - Names in the News
Meat&Poultry - February 2011 - New Product Showcase
Meat&Poultry - February 2011 - 85
Meat&Poultry - February 2011 - 86
Meat&Poultry - February 2011 - 87
Meat&Poultry - February 2011 - 88
Meat&Poultry - February 2011 - 89
Meat&Poultry - February 2011 - 90
Meat&Poultry - February 2011 - 91
Meat&Poultry - February 2011 - 92
Meat&Poultry - February 2011 - Advertisers
Meat&Poultry - February 2011 - Over Herd
Meat&Poultry - February 2011 - 95
Meat&Poultry - February 2011 - 96
Meat&Poultry - February 2011 - AMI Preview -- Focusing on Innovation
Meat&Poultry - February 2011 - AMI2
Meat&Poultry - February 2011 - AMI3
Meat&Poultry - February 2011 - AMI4
Meat&Poultry - February 2011 - AMI5
Meat&Poultry - February 2011 - AMI6
Meat&Poultry - February 2011 - AMI7
Meat&Poultry - February 2011 - AMI8
Meat&Poultry - February 2011 - AMI9
Meat&Poultry - February 2011 - AMI10
Meat&Poultry - February 2011 - AMI11
Meat&Poultry - February 2011 - AMI12
Meat&Poultry - February 2011 - AMI13
Meat&Poultry - February 2011 - AMI14
Meat&Poultry - February 2011 - AMI15
Meat&Poultry - February 2011 - AMI16
Meat&Poultry - February 2011 - AMI17
Meat&Poultry - February 2011 - AMI18
Meat&Poultry - February 2011 - AMI19
Meat&Poultry - February 2011 - AMI20
Meat&Poultry - February 2011 - AMI21
Meat&Poultry - February 2011 - AMI22
Meat&Poultry - February 2011 - AMI23
Meat&Poultry - February 2011 - AMI24
Meat&Poultry - February 2011 - AMI25
Meat&Poultry - February 2011 - AMI26
Meat&Poultry - February 2011 - AMI27
Meat&Poultry - February 2011 - AMI28
Meat&Poultry - February 2011 - AMI29
Meat&Poultry - February 2011 - AMI30
Meat&Poultry - February 2011 - AMI31
Meat&Poultry - February 2011 - AMI32
Meat&Poultry - February 2011 - AMI33
Meat&Poultry - February 2011 - AMI34
Meat&Poultry - February 2011 - AMI35
Meat&Poultry - February 2011 - AMI36
Meat&Poultry - February 2011 - AMI37
Meat&Poultry - February 2011 - AMI38
Meat&Poultry - February 2011 - AMI39
Meat&Poultry - February 2011 - AMI40
Meat&Poultry - February 2011 - AMI41
Meat&Poultry - February 2011 - AMI42
Meat&Poultry - February 2011 - AMI43
Meat&Poultry - February 2011 - AMI44
Meat&Poultry - February 2011 - AMI45
Meat&Poultry - February 2011 - AMI46
Meat&Poultry - February 2011 - AMI47
Meat&Poultry - February 2011 - AMI48
Meat&Poultry - February 2011 - AMI49
Meat&Poultry - February 2011 - AMI50
Meat&Poultry - February 2011 - AMI51
Meat&Poultry - February 2011 - AMI52
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