Baking & Snack - July 2016 - 92
RISK MANAGEMENT
should relate to increasing safety knowledge and skill," Mr.
Giambalvo said. "The mission must be achievable, clear
and simple. Goals also must be well thought-out. You do
not want a safety contest to motivate workers to conceal
problems instead of reporting them promptly, and this can
lead to increased costs if these problems that are left untreated become expensive conditions like a repetitive motion or carpal tunnel syndrome."
At the start of each shift, Gonnella's employees must give
their supervisors a "safety action" that they will do that day.
"A safety action is not buying another ladder," Ms. Marcucci
pointed out. "A safety action is, 'I'm going to bend my knees
before I lift a bag of ingredients.' They have to give a safety
action that nobody else gave for the day. They need to think
of something they can actively do and tell us. By having
repetition every single day, the safety action stays on your
mind, 24/7. You have to try to think of a new safety activity
for the next day or the day after that."
To receive an incentive, Gonnella will challenge everyone in the plant to come up with a different safety action.
It's not as easy as it sounds. "You have 250 people on 24
92 Baking & Snack July 2016 / www.bakingandsnack.com
hours of shifts coming up with all sorts of safety actions,"
she said. "That's amazing to me. If you're able to come up
with some action no one else has, you should be able to get
a gift card."
Over the years, Gonnella has surveyed its employees
about what incentives meant the most to them in a safety program. Each time, they said the same thing. "They
want money, and they want time off," Ms. Marcucci said.
"They want to be with their families and spend money
on their families."
The heart of a safety program, however, goes beyond
dollars and cents. Ms. Marcucci compared it to an iceberg.
"It's not just what shows on the surface, but everything
that's underneath," she explained. "Quite honestly, it's not
the profit and loss for us. It's beyond that. Our employees
are like family members. Our job is to make sure they come
in and leave safely every day. If we save money doing that,
it's a bonus. I'm passionate about them making it safely
home to their families. That's what a lot of people and companies don't get. If you're not passionate about safety, your
employees know. If you are, they get it."
*
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Baking & Snack - July 2016
Table of Contents for the Digital Edition of Baking & Snack - July 2016
Baking & Snack - July 2016 - 1
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