Baking & Snack - March 2009 - 54

ENGINEERING CONCERNS

enough to react easily to changes and communicate well
with all players.
For your company, this means that you must understand the influence of experience and flexibility on the
composition of your project team and do your best to
mitigate the issues that arise by seeking as much experience as possible. Recognize what questions to ask because certainly there will be things you know and things
you don't know you don't know. For example, if this is
a first-time application for your company, pre-existing
conditions that you have not explored are bound to
appear, whether those conditions are from your target
market, regulatory requirements, distribution channels,
quality, etc. The solution, then, lies in knowing as much
as you can.
For some people, this means having a checklist in
hand. Checklists can indeed be helpful tools, but they
can never cover all the potential issues. Even better is to
have a person on your team - preferably leading the
project - who does not need a checklist because he
or she has been through the process before. Experienced project managers can tell or sense when a project has been well planned, thereby avoiding major gaps.

Tools to Help
Ideas Flourish
A variety of tools and methodologies can be used
to effectively manage scope creep. There are
processes that assist in creating a clear definition
of the project scope, budgeting contingency,
creating goals or critical success factors and even
assisting with the scope-approval process.
It is also a good idea to apply a planning
process to systematically identify and consider
the needs and expectations of all stakeholders,
as well as determine specific actions during the
course of the project. To help minimize scope
creep situations for its clients, Hixson uses a planning methodology called "Displayed Thinking" in
its project sessions. With this methodology, written thoughts, ideas, work plans, etc., are posted
for all team members to see. The information
remains posted throughout the duration of the
project and is added to or modified as needed.

Hang up your gloves.
A better way to
wash and sanitize
scale parts is right
at your fingertips!
Presenting the Douglas Model 1536-SPW.

ff 3o

Meet today's high standard for cleanliness and sanitation
at the push of a button with this versatile, highly effective
washing and sanitizing system. Installed in a pit or used
with a ramp, this walk-in type batch washer cleans scale parts
such as weigh and feed buckets, chutes, funnels, feed pans and other
detachable items. This powerfully efficient machine also features
pre-programmed wash times and a digital display that monitors key
performance criteria and service requirements. And with a typical
wash/rinse cycle of just 5 minutes, clean-up is quick and economical!

CALL 800-331-6870

DOUGLAS
WASHING AND SANITIZING SYSTEMS

for pricing, literature and specifications on a model suited to your needs.
2101 CALUMET ST. * CLEARWATER, FL 33765 * (727) 461-3477
(800) 331-6870 * FAX (727) 449-0029 * www.dougmac.com
For more information, see Page 129

BAKING & SNACK / March 2009

http://www.dougmac.com

Baking & Snack - March 2009

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