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Reaseheath Food Centre

Food department asks students to ‘Be Wise’

Reaseheath Food CentreThis year the food department is piloting a behavioural health and safety programme for students, ‘Be Wise’.  The Be Wise programme has been set up to help students reduce the risk of injury and harm to themselves and others whilst in the workplace.  The programme will be working with students to champion health and safety across the department and help students to identify good behaviour and, more importantly, how to challenge poor behaviour in a positive and constructive manner.

A very important element to the Be Wise programme is the appointment of Student Champions, who will act as both role models and the link between students and staff in control of health and safety proceedings in the food department. We are hoping  to have a Student Champion for each food curriculum area, to share their experience and best practice as they engage with the programme.

The well-being of all those who learn, work, or just simply visit Reaseheath College is important to us all. So much so that we treat health and safety as a ‘core value’. With over 88% of all accidents in the workplace believed to be related to ‘Unsafe Acts’, we believe there needs to be a strong focus on health and safety best practice in the workplace. We hope the Be Wise programme will enable students to share health and safety best practice across the food department and beyond!

For more information on the Be Wise programme, please contact Kevin Campbell: kevin.campbell@reaseeheath.ac.uk

Kevin Campbell

Processing Halls Manager 

Laura Broome Alra secondment

My secondment at Arla Foods, Leeds

Laura Broome Alra secondment

On the 7th July 2014 I started my 7 week journey working at one of the world’s leading dairy facilities. I was lucky enough to be given the opportunity to work at Arla to gain industry experience in all the different aspects of the organisation.

Before I started my secondment,  someone said this statement to me, “be a sponge Laura, just soak up all the information’” – and I can honestly say that is truly what I did.

My first week consisted of an induction programme covering all of these areas listed below:

Milk Intake

Milk Process and Production

Cream Process and Production

Cottage Cheese

Despatch

Quality and Laboratory

Supply Chain

Lean

Environment, Health and Safety

Engineering

The remaining 6 weeks of my secondment was split by spending 2 weeks working in milk process, 2 weeks in cream process and 2 weeks in the cottage cheese. At these times I worked closely with the technicians based in each of the areas. I gained an insight to the day-to-day processes from start to finish, establishing how products are made to meet customer needs. At times I operated the machines via the control rooms and other times I was out in the factory doing manual work e.g. mixing in powders to make flavoured milk or testing the cottage cheese pH levels.  I learnt about new technologies which included systems like Tetra Plantmaster, Master Production and Alfast. I also became familiar with SAP (systems, applications and products).

As well as working in the dairy I also had the opportunity to see other aspects of the food supply chain. I went to collect raw milk from farms for an afternoon, which was very interesting for me to see where the process of production starts. Also, I saw the other side of the process by delivering milk to supermarkets from 4am in the morning! This was very worthwhile for me.

alraArla supply all main stream supermarkets such as Asda, Tesco, and Morrisons. To be given to opportunity to work for a company making products seen on supermarkets shelves was very rewarding for me.

I have to be very thankful to Reaseheath and to Arla for making my secondment an amazing experience and one I will not forget.

Laura Broome