Northwest Food & Beverage Manufacturers

Expo & Conference 2016 | January 11-13, 2016

Location

Oregon Convention Center, Portland OR

Free Entry Rate

(Save $49 - $79) for Redzone members
Enter this code when registering: VIP4001R

Redzone Leads SPEAKERS at Expo!

Redzone are delighted to be key speakers at the Northwest Food Producers
Association's Annual Expo on the topic of Continuous Improvement.
Recognized as thought leaders in this field, we will be running all
Continuous Improvement tracks during this 3-day event. Come and join us to
learn more on the latest approaches to Lean and Continuous Improvement;
while networking with other food producers.

Keynote Session
  

Making Continuous Improvement Stick –
Food Producers Panel Discussion

Mark Sutcliffe - Keynote Speaker
CEO, Redzone & Lean Author


It’s not news to hear that a Continuous Improvement strategy is an essential ingredient to keep Food & Beverage manufacturers competitive. It is also not news to hear of the many failures of such initiatives. This panel explores howmobile devices in mid-size food plants have been giving a new lease of life to traditional lean tools in the hands of the workforce; inspiring shop floor workers to embrace culture change and make it stick. Bring your questions for the panel and prepare for this engaging and interactive session.

January 11, 2016
10am - 11:30am

Making Continuous Improvement Stick –
Food Producers Panel Discussion


Panelists:

John Damon | Oregon Freeze Dry
Dirk Davis | Sunshine Dairy
Shaun Mortensen | Amy’s Kitchen
Scott Haugen | Pacific Nutritionals
Doug Kutella | Pacific Foods



Conference & Expo
Schedule of Sessions

Monday, January 11

Monday
January 11
1pm - 2pm

Day 1 - Session 1

Applying OEE to Deliver Cost
Reductions In Food Plants

Speakers:

Richard Tester

Redzone

Shaun Mortensen

Master Black Belt – Amy’s Kitchen

You can’t manage what you can’t measure. “Knowing the score” is an essential foundation to any Continuous Improvement effort and having initially been adopted in discrete manufacturing such as automotive and aerospace, Overall Equipment Effectiveness (OEE) is now the primary shop floor KPI in Food & Beverage. OEE is a powerful tool for aligning the workforce, removing the debate between departments and clearly identifying opportunities for improvement, but it is often deployed ineffectively.This session will focus on avoiding these pitfalls and leveraging it to drive actual change that translates to bottom line results.

Monday
January 11
1pm - 2pm

Day 1 - Session 2

A Production System Approach
to Continuous Improvements

Speakers:

Jon Clement

Redzone

John Damon

SVP Operations – Oregon Freeze Dry Foods, Inc.

The tools and techniques of lean are undoubtedly an important component of a lean/continuous improvement strategy, but shrouded in jargon and Japanese language. Many companies have fallen into the trap of losing sight of the end goal. This session goes back to basics looking at some of the foundations and corner stones to the best Production System models, that go beyond the tools and focus on engaging the entire workforce in a systematic approach to improvement that every worker can impact.
Session 1

Topics Include



→ History of OEE and how it evolved in the food industry

→ OEE fundamentals and the pitfalls to avoid

→ How the elements of OEE impact the major cost components: Materials, Labor, Overheads

→ Food industry benchmarks

→ The value of 1%

→ OEE in action at Amy’s Kitchen

Session 2

Topics Include:



→ Defining your vital few and unbreakable rules

→ Phases of learning

→ Team structures and champions

→ Goals and objectives

→ Aligning the shop floor with management

→ Defining and maintaining standard work

→ Self-directed work teams


Tuesday, January 12

Tuesday
January 12
8:30am - 9:15am

Day 2 - Session 1

7 Habits of Highly Effective
Continuous Improvements

Speakers:

Lawrence Green

Redzone

Scott Salisbury

Director of Operations – Sunshine Dairy

Beliefs create actions, actions create habits and habits create culture. For those companies embarking, or thinking about embarking, on an improvement strategy, baking a new way of “thinking” into the workforce and creating new habits is an essential element to for sustainability. Having observed, participated and led many Continuous Improvement deployments with varying outcomes this session will focus on the 7 essential habits and behaviors needed to make Lean and Continuous Improvement stick. It addresses common mistakes and pitfalls.

Tuesday
January 12
9:30am - 10:15am

Day 2 - Session 2

Audit Ready: Quality Assured!

Speakers:

Rob Archer

Redzone

Doug Kutella

Director of Operations – Pacific Foods.

Are you buried in paperwork to maintain your quality assurance processes and meet the requirements of FDA, USDA, SQF and BRC? Welcome to the paperless shop floor; where quality checks are conducted on mobile devices and integrated into the role of the operators freeing Quality Techs to focus on more value added tasks such analyzing statistical data to make improvements versus managing the status quo... all while meeting the requirements of CFR 21 part 11 and GFSI. Transform your audits and recall data in seconds. Reduce give awaywith SPC and save the forests! Move to MobileQuality Management.

Tuesday
January 12
10:30am - 11:30am

Day 2 - Session 3

Redzone Community Members –
Round Table Discussion

(For Redzone Community Members Only)



Speakers:

Redzone Production Systems

Redzone
Session 2

Discussion includes:



A round table discussion between Community Members and Redzone including information on:

→ New release updates and feedback

→ Research study progress and updates

→ Opportunities between members in  the Pacific North West

Session 3

Topics Include



→ History of OEE and how it evolved in the food industry

→ OEE fundamentals and the pitfalls to avoid

→ How the elements of OEE impact the major cost components: Materials, Labor, Overheads

→ Food industry benchmarks

→ The value of 1%

→ OEE in action at Amy’s Kitchen

Northwest Food & Beverage Manufacturers
Expo & Conference 2016 | January 11-13, 2016