2. To develop the initial platform for
the Video Training Log on the
Campus HUB that will deliver
training to our associates more
effectively and efficiently.
3.
4. Create the foundation for video training
Low Risk Department- DCN Kettles
Build platform for Campus HUB
Increase associate performance and
retention of duties.
Reset the standard of proper procedure
Reinforcement
5. Tracking and Accessibility
Campus Hub Functionalities
Documentation of daily tasks
Easily attainable
Deliverable KPI’s
Functional Platform
Completed Video of Kettle Operator position
Linked Training Documentation
6. No. of SOPs+PPs x Time to train per SOP+PP = Total Train mins.
226 SOPs+PPs x 15mins = 3,390 train mins. per person
Total Train mins. x Kitchen headcount = Total Kitchen Train mins.
3,390 train mins x 400 workers = 1,356,000 total kitchen train
mins.
Total Kitchen train mins./60 = Total Kitchen Train hours
1,356,000 mins/60 = 22,600 total kitchen train hours
Total Kitchen Train hours x .25 x $17/hr = $Estimated Savings
22,600 hrs x .25 x $17/hr = $96,050 Estimated Savings
7. Current Stats
Current training time
Kettles: 5.75 hours
Current Spending:
$97.75
Current Kitchen
training time: 22,600
hrs
Current Spending:
$384,200
Possibilities
New training time:
30mins
New Spending $8.50
New Kitchen Training
Time: 200 hrs
New Kitchen
Spending: $3,400
10. Specific Safety & Health Procedures
Emergency situations
Handling waste and chemical materials
More PPs (Process Procedures) covered
Technical Procedures
General Manufacturing Practices
Standard Sanitation Operating
Procedures
Many More!
11. Next Steps:
Completed Validation test
Retention and Opportunity
5 mock trainings completed
Evaluation and Conclusion
12. How timely associates can
cook.
How quickly they can adapt
to the standard.
Following proper
procedures.
13. Mr. Omar Martinez (CI Manager)
Miss Sarah Coble (CI Facilitator)
Mr. Victor Sandoval (Kitchen Low Risk DM)
Mr. Paul Sung (Information Tech Campus Kitchen and DC)
Miss Donna Hahn (Kitchen Low Risk Team Lead)
Mr. Michael Smith (Kitchen Low Risk Team Lead)
Mr. Enrique Lupercio (A2 Machine Operator)
Mr. Mark Lodge (Operations Director- Vice President)
All associates in Low Risk Department
Fellow Interns
