heard about Charlotte but it

went beyond what I had ex-

pected.”

This is because of the knowl-

edge and ownership that each

of you display towards your

job and this Bakery. We all

realize that is everyone’s job

to make us all successful. The

word can’t does not exist

here in Charlotte. We have

to keep performing at the

World Class level that every-

one has come to expect from

Charlotte and continue lead-

ing the way for the Snacks

Division.

We Are Charlotte

By Larry Elliott

Hello Charlotte Team,

This week we hosted Sen-

ior Vice President Kellogg’s

Snacks, Brad Cashaw and

some of his leadership Team.

I want to thank everyone for

all the efforts that went into

showing off our house! Brad

was very impressed by the 5S

projects we have completed

and the work that we have

put into making our facility

shine. He loved the oven dis-

charge of Line 4 and the cool-

ing tunnel work that our

Maintenance Team completed

to reduce our Food Safety

issues.

I asked Brad, what specifically

were some of the things that

surprised him the most about

our facility. He didn’t hesitate

when he said the engagement

level of our employees. ”I had

Charlotte Plant Director

Larry Elliott

We are CHARLOTTE

I N S I D E

E V E R Y I S S U E

Words from Larry

Elliott

1

Plant Projects 2

Safety 3

Finance 4-5

Birthdays 9

Company Anni- 9

Customer Service 7

Maintenance 7

Snacks HR 8-10

J U N E 2 0 1 2 V O L U M E 9 , I S S U E 4

F E A T U R E S

T H I S M O N T H :

Awards, Awards

and More awards

for Charlotte

Bakery!

Photos from the

NC Safety Awards

Luncheon

Photos from the

Quarter Century

Banquet

Upcoming Events:

wear your Olym-

pics T-shirts on

June 22!

Charlotte Bakery

Earns EPA’s ENERGY STAR® Certification for Superior Energy

Efficiency

Charlotte Bakery, Charlotte

North Carolina, has earned the

U.S. Environmental Protection

Agency’s (EPA’s) ENERGY

STAR certification, which signi-

fies that the industrial facility

performs in the top 25 percent

of similar facilities nationwide

for energy efficiency and meets

strict energy efficiency per-

formance levels set by the EPA.

"Kellogg’s” is pleased

to accept EPA’s ENERGY STAR

certification in recognition of

our energy efficiency efforts,”

said Larry Elliott, Plant

Manager. "Through this

achievement, we have demon-

strated our commitment to

environmental stewardship

while also lowering our energy

costs.”

Earning ENERGY

STAR certification highlights

Charlotte Bakery’s status

within the top 25 percent of

petroleum refineries or wet

corn milling, auto manufactur-

ing, cement, container glass,

flat glass, frozen fried potato,

juice, or pharmaceutical

plants] in the nation with re-

gard to energy performance.

Kellogg’s improved its energy

performance by managing

energy strategically across the

entire organization and by

making cost-effective im-

provements to its plant(s).

“Improving the en-

ergy efficiency of our nation’s

industrial facilities is critical to

protecting our environment, “

said Jean Lupinacci, Chief of

the ENERGY STAR Commer-

cial & Industrial Branch.

“From the plant floor to the

board room, organizations are (continued on p. 2)

P A G E 2 V O L U M E 9 , I S S U E 4

Project Grease: the new oil tank and oil system was tied in and is now being used. We still have some following items to do:

finish installing the white vinyl covering over all the new insulated piping (16-17 June tentatively), demo the old process pip-

ing above the mixers, (16-17 June tentatively) and demo the old oil tanks ( 1-7 July)

1. Conveyor Covers: We have installed about 50% of the covers and will be installing the rest on 1-7 July.

2. Machine Guarding: We have guarded the high risk conveyors identified in Packaging and have guarded oven Infeeds #1 & 2.

We will be installing the oven infeeds #3 & 4 1-7 July.

3. Bagger Controls Upgrade: We will continue working with Rockwell Automation to improve the reliability of out Rovema

Baggers and are scheduling the next two on 1-7 July.

4. Flavor Bar- This project has been installed and now trying to improve the process to use it.

5. L1 Packaging Reconfiguration: Equipment has been ordered and scheduled to be installed 1-7 July.

6. South Wall Upgrade: L2 Packaging area: We are targeting to have the glass blocked removed in June and the wall stripped

and wall epoxy 1-7 July.

7. L4 & L1 Monorail Upgrade: Equipment has been ordered and planning to install 1-7 July.

8. CO2 Tank Replacement: We are planning to install a new vertical CO2 tank in the old compactor’s location. The project is

in the approval stage. Targeted date in Aug-Sep.

9. Cream Mixer Relocation- The Dennis Group is completing final design and costing for the final KAR. We are targeting to

have this relocated July-Oct time frame. More to come.

10. Packaging Safety Platforms: Jacob Engineering is currently doing some structural designs for the platforms. Tentative dates to

install these platforms will be Thanksgiving and Christmas.

Fire Door and conveyor Modification: We are going to modify the long conveyor running to the ware house by installing new

fire doors that will close and seal to separate the bakery.

Thanks,

Ken Remines

E & F Manager

Plant Projects

FACILITIES

(continued from p. 1)

leading the way by making their facilities more efficient and earning EPA’s ENERGY STAR certification.”

ENERGY STAR was introduced by EPA in 1992 as a voluntary, market-based partnership to reduce greenhouse gas

emissions through energy efficiency. Today, the ENERGY STAR label can be found on more than 60 different kinds of products

as well as new homes and commercial and industrial buildings that meet strict energy-efficiency specifications set by the EPA.

Over the past twenty years, American families and businesses have saved a total of nearly $230 billion on utility bills and pre-

vented more than 1.7 billion metric tons of greenhouse gas emissions with help from ENERGY STAR.

For more information about ENERGY STAR Certification for Industrial Facilities: www.energystar.gov/labeledbuildings

P A G E 3

SAFETY

Kellogg’s Charlotte Receives Safety Award few were chosen, and

the Charlotte Bakery is

one of them! Congratula-

tions Debra and team for

helping us march to-

wards one million safe

man hours!

Our Safety Team and

manager Debra Wright

went downtown in May

to accept a well-earned

award for being one of

the safest companies in

North Carolina!

Several companies were

in the running, but only a

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P A G E 6 V O L U M E 9 , I S S U E 4

FOOD SAFETY

From Ecolab’s The Monitor Newsletter, Spring 2012

Charlotte Maintenance News:

The Charlotte Maintenance team continues our journey to improve our service to the bakery through education and process

review. Our team completed its first month of classes at Central Piedmont Community College during May. All feedback

from class participates and instructors has been nothing but

positive. We will implement the Motion Technology on-line

training over the next few months to provide as much op-

portunity for technical learning as possible. This continuing

education effort was key in establishing our foundation for

associate career growth. Maintenance associates now have a

structured path that provides for advancement based on

technical skill enhancement.

We have reviewed and improved numerous preventive main-

tenance task lists by removing those items that are no longer

pertinent and adding those items we feel will benefit us long-

term. All thermography deficiencies from April’s inspection

have been corrected and re-scanned by our newly formed

level 1 thermography group.

P A G E 7

MAINTENANCE and RELIABILITY

Improvement Project Update:

Project Trace III, aka The Flavor Bar, was installed over the Memorial Day Holiday. Project installation went well, and we are

now ready to move into execution phase. This has been a team effort by a many different groups and should prove beneficial to

our bakery. Thanks to everyone.

Line 1 reconfiguration is scheduled to be installed over the July 4 Holiday shutdown. Take a good look at the bulk packing area of

line 1 as you leave for the shutdown; it will most definitely look different when we return.

Customer Service

Coming up this month we will be starting up Project Reunion which is a weight and film reduction on Mother's Bags. The pack-

age weight will go from 14 to 12 ounces and the film reduction in height to 11". The trials were a success so let’s make this a

smooth implementation so we can keep going after more Innovation Projects for Charlotte. Next up in July is Project Hallow-

een a seasonal in and out project with graphic changes to our Scooby Bones bags.

The Best Darn Ship in the Fleet is at 97.2% Service Rate # 1 Kellogg’s. Charlotte has only missed 8 Sku’s in 21 weeks,

that’s 273 out of 281 Sku’s produced so far in 2012. With numbers like this we have further distinguish Team Charlotte from

the competition from the other KNA Plants. Great job Team Charlotte on raising your performance levels on customer service

to new highs and demonstrating that our team steps up to a challenge. Can we get to 98% or above by year end?

“We Are Charlotte”

Top 5 Plants in Service Rate for KNA

Plant Service

Rate YTD

Production Bias YTD

Charlotte Plant 97.2% 101.8%

Cincinnati Bakery 88.7% 102.9%

Emerald Industries 88.6% 101.1%

Chicago Bakery-South 86.0% 101.3%

Columbus Bakery 86.0% 102.6%

P A G E 8

Company Anniversaries

Birthdays Happy birthday to

Shelly Byers 6/9

Zenora Couser 6/6

Freddie Goins 6/21

Rodney Hinson 6/28

Erin Kirkman 6/24

Aleathia Lane 6/16

Cherice Leach 6/4

Lisa B. Miller 6/17

Norma Murphy 6/23

Christopher Parker

6/9

Christine Robertson

6/24

Courtney Stribling

6/25

Leroy Woodley

6/21

Year

Crystal Lioums 6/30 9

Years

An Luu 6/18 22 Years

Jose Marcos 6/19 7

Years

Lettie Mihreteab 6/12 12

Years

Henrietta Mixon 6/21 8

Years

Geraldine Phillips 6/18

11 Years

Luis Rodriguez 6/11 6

Years

Abeba Tesfagaber 6/12

12 Years

Anthony Wade 6/25 11

Years

Patricia White 6/2 35

Years

Aynalem Workinhe 6/30

9 Years

Thanks for all your hard

work!

James Chance 6/9 3

Years

Gregory Collins 6/13 1

Year

Hoang Dang 6/21 5

Years

Nickelle Farlow 6/21 5

Years

Jack Fitch 6/21 2 Years

Aristeo Flores 6/20 7

Years

Kevin Hieronymus 6/15

3 Years

Michael Lancaster 6/13 1

SNACKS HR

Warriors, Mud and Organized Mayhem

P A G E 9 V O L U M E 9 , I S S U E 4

It was a muddy “day at the races” for our fellow Charlotte Bakery partici-

pants on May 20 at the Warrior Dash . Debra Wright, Safety Manager,

and family created a video of Kellogg’s Charlotte participating and cheer-

ing at the race.

Check it out at

http://www.youtube.com/watch?v=I9SZnSGGaQo

SNACKS HR

New Hires Please welcome our recent new hire:

Terry Thomas

QA Tech

HR News/Upcoming Events giving. If you would like to be on

the committee, contact Dean

Clawson at ext. 3108 or Jessica

Scott at ext. 3120.

July is OLYMPICS month! We at

Kellogg’s are getting ready with

support for our team and dis-

counted prices on Kellogg’s

Sympathy

Our sympathy goes out to the fol-

lowing employee on their loss:

Dana Burgess on the loss of her

grandmother.

Upcoming Events

The United Way Committee is gear-

ing up for another great season of

products.

Wear your USA Olympics T

-shirts on June 22nd to show

your support for the Kellogg’s

supported USA Olympics team!

Celebrating 25+ Years

P A G E 1 0 V O L U M E 9 , I S S U E 4

On May 5th, our employees

with 25 years or more of ser-

vice to Kellogg’s were honored

at the annual Quarter Century

Banquet.

SNACKS HR

Managers congratulate our Quarter Century Club on a job well done. (front l to r: )

Ops Manager, Courtney Stribling; Retirees -Rosa Wylie, Martha Grier, Helen

Pappas, & Alice Howard; Current Employee - Pat Brooks; Retiree - Delores

Maness; Current Employee - Patricia White

(second row l to r:) Retirees -Carolyn Suber & Ruth Tracy; Current Employees -

Gwen High & Dean Clawson; Plant Director, Larry Elliott

Some Quarter Century honorees:

(clockwise from top left) Ruth Tracy,

Dean Clawson, Gwen High, Alice Howard

Plant Manager Larry Elliott (standing) talks with Quarter

Century honorees and their guests.

Pat Brooks has more than 30 years at Kellogg’s.

In the coming weeks, we

hope to provide the news-

letter on our SharePoint

site, so those with com-

puters or at computer ki-

osks can download the

newsletter. This will de-

crease the number of cop-

ies made.

As always, we encourage

everyone to provide con-

tent for our newsletter!

Submit your newsletter

content to Yvonne Nelson

(contact information above)

Director Larry Elliott gives

us plant and company in-

sights.

And as always: birthdays,

anniversaries, and life

events!

We strive to distribute our

monthly newsletter near

the beginning of the month,

instead of the middle. We’d

like all submissions to the

newsletter submitted by

the 15th of each month.

Kellogg’s

Charlotte Bakery

933 Louise Avenue

Charlotte, NC 28204

Phone: 704-926-4002

E-mail: yvonne.nelson@kellogg.com

THE BACK PAGE

One sure way to get into hot water with a vendor is to miss

an invoice or not pay a correct amount for an invoice.

In Accounting Training in April, Jennifer Wells, Accounts

Payable Team Lead showed participants how Kellogg’s SAP

system helps you to effectively manage your POs (Purchase

Order), so all your invoices can be paid correctly and effi-

ciently.

The presentation also went over Travel Expenses, PCards,

and what to do with all those receipts! To check out the

presentation, go to

P:\Finance Charlotte_Bakery\AP Training

Yvonne Nelson, Editor-in-Chief

For Next month...

Get in the habit of change!

We’re on the Web!

www.kellogg.com