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5 Peak Season
Production Challenges
and quick wins to overcome them
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The seasonal uplift in production can create a host of challenges for everyone.
In our experience, there are 5 common challenges which frequently show up at this time of year. The good news is there is an easy to implement, quick win for each!
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1. Segregation
Line segregation can become extremely challenging. From an increased number of products to a larger number of production runs - not to mention all those short-run, special products. Throw additional allergens into the equation, and it can become a real headache!
Solution: SegriScreen is the mobile barrier, screening and segregation solution from Klipspringer. Use as many SegriScreens as necessary to create a continuous segregation line. Ideal applications include segregating production lines, temporary storage areas and engineering/maintenance breakdowns.When finished, nest neatly in the corner or wheel to the next area with ease. As SegriScreen has been designed specifically for the food industry, it is suitable for use in high-risk areas.More about SegriScreen
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2. Shorter washdown/clean-down windows
Increased demand in production, means wash down windows inevitably come under pressure. Whilst an essential task, it means production isn't running. Potentially, it also hinders production on nearby lines. Any way clean-downs/washdowns can be sped up (without compromising) is sure to catch the hygiene manager's attention!Solution: Connected SegriScreen is the latest addition to the SegriScreen family. Designed with washdowns and clean-downs in mind, you can connect multiple SegriScreen Connected's together to form a continuous waterproof barrier. The patent-pending design prevents overspray, stops people breaking through and minimises business disruption. As a modular system, you can connect as many screens as required. When finished, nest them neatly in the corner, or wheel to the next location.
More about SegriScreen Connected
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3. Additional temporary staff
Having additional temporary staff on site causes two areas of concern. Firstly training - it is important to ensure product integrity and quality are not compromised, simply because staff are unfamiliar with the role. Secondly, providing adequate PPE when staff turnover is high - in particular footwear.Solution: The human brain processes images 60,000 times faster than words. This makes it important to make instructions as visual as possible for staff, as well as ensuring it is in the right location. Use visual management and bespoke signage for visual control boards, KPI boards, process flow diagrams and more. Our inhouse studio and production facility means we offer the fastest turnaround on any visual management requirements you identify! Also consider UniPole to ensure your visual management is in the right place.
More about visual managementMore about UniPole
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Washable Safety Footwear
Solution: Gloves, hairnets etc are all single use PPE, so additional temporary staff makes no difference there. Likewise, coats are laundered and additional staff doesn't create any issues with this. However, footwear is another story. Temporary staff come and go meaning footwear has to be shared. The EziProtekta footwear range from Klipspringer is a washable safety shoe designed for the food industry. Leading food factories use EziProtekta to improve hygiene, reduce the risk of cross contamination, eliminate odours and control footwear costs.
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4. Increased number of QC and CCP checks
With increased production volumes comes an increased number of QC and CCP checks. This is the point at which the spare thermometer comes out of the QA Manager's draw - only to find it has already been taken, or is overdue for calibration!Solution: Turn out all your thermometers in need of calibration or repair (which have been left to one side waiting for a quieter moment to sort), and send them to Klipspringer. Our service team will assess and report back to you within 48 hrs of receiving your instruments. If you need additional instruments, you can view our range of probe thermometers here.Download your service return formView probe thermometer page
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5. Missing Equipment
With production and hygiene tools in extra high demand, all too often the right equipment isn't where it should be when it should be. At best, this leads to wasted time. At worst, this leads to staff improvising and using 'alternative' tools to complete the task! This not only risks sub-standard results, but also damaging the equipment and risking foreign-body incidents. Either way, it is expensive!Solution: Mobile shadow board stations allow you to make sure your tools are exactly where they should be on the production line. Our range of stainless steel shadow board frames are not only designed for the food industry, but are also available from stock for delivery within 5 days! Each shadow board can be bespoke signed to meet your exact requirements - talk to our shadow board team today.More about shadow boardsView the colour coded equipment range
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