It isn’t just safety first. It’s safety always.

In 2014, we implemented a situational awareness program to address the most common injury cause – not paying attention to surroundings.  In true SCFIC fashion, employees have taken the program’s four steps to heart. Wallet cards and posters help drive home the safety first message. Moving cautiously, keeping an eye out for hazards, and obtaining the proper knowledge, training and equipment have kept our employees safety focused.

 

Safe working environments are never subject to compromise at SCFIC . From how we operate our facilities, to the way we train our employees, to emergency protocols – our commitment to health and safety will always rule. We wouldn’t be best in class if we didn’t do everything to mitigate risk and safeguard the people, products and facilities that help make SCFIC what we are today.

 

Safety dedication is paying off.

SCFIC has made great strides in personal safety. In 2014, in order to support continuous improvement, we set a goal to reduce our injury rates by 10%. The results were astounding. We reduced our total recordable rate by 23% in one year! Our lost time rate was 67% lower than the industry average. The company had twenty locations with zero lost-time injuries and seven sites with zero recordable injuries.

 

Food Safety and Quality are important to SCFIC .

Our food safety programs are continuing the momentum. BRC certification, a GFSI program, has streamlined our food safety and quality systems. We currently have multiple facilities certified and will continue to use the BRC standard to drive continuous improvement throughout the organization.

 

Employee and Food Safety are Some of Our Greatest Responsibilities.

Employee and food safety are unwavering philosophies here. We will continue to set aggressive goals to reduce injuries, with zero injuries being the ultimate target that we look forward to reporting. With our ongoing safety investments in training, facilities and programs we’ll see that day soon.

 

SLAM encourages workers to:

STOP         – Engage your mind before your hands and evaluate the task. Think about the hazards associated with the task.
LOOK         – At the workplace and find the hazards to you and your team mates.
ASSESS    – The effects that the hazards have on your and your co-workers. Ask yourself if you have the knowledge, training and tools to do the task safely. 
MANAGE   – The task and obtain what you need to do it safely. Notify your supervisor if you need help.