P10715: Wegman's Culinary Center Flip Label Package/public/
First Sponsor Interview TranscriptThe following interview has been paraphrased.
- First Sponsor Interview
- Interviewers: Helen Jervey & Brandon Sbordone
- Sponsor: Chris Isaacson (Primary Wegmans Point-of-Contact)
- Date: 14 December 2009
- Interviewer: Typically what tooling standard is used, US or Metric?
- Sponsor: Probably both, but I believe the majority is US.
- Interviewer: Is there a scheduled maintenance person who does the work at a particular time?
- Sponsor: Well, there is one guy who comes in around 1 or 2am, but very little is scheduled...mostly it is whoever request priority, or if a line is being held-up because of problems.
- Interviewer: Is there a particularly good time for us to work with maintenance should we wish to test a theory, product or part on the marinated meat line?
- Sponsor: Towards the end of the day from about 2:30-3:00pm, weekends or any day when the batch processing is finished early is fine.
- Interviewer: Is there any particular item that breaks down often and is a key trouble-spot?
- Sponsor: The X-Ray is the most common trouble spot, though the vacuum-seal system can act up as well.
- Interviewer: What is the trouble with the x-ray?
- Sponsor: It is extremely sensitive to its daily calibration, and it will falsely reject too many packages if things aren't calibrated just right.
- Interviewer: What sort of things typically set off these false rejects?
- Sponsor: Well sometimes it can be due to the meat having a high calcium content because of its age, but if it scans a folded or double-layered area of packages it thinks that is metal in the meat...in general it is just very sensitive.
- Interviewer: Who performs these daily calibrations and works the x-ray machine?
- Sponsor: Hank (line operator) and I usually do the calibrations, and maintenance is performed by a contracted company.
- Interviewer: Thanks for your time.
- Sponsor: No problem, thanks for helping us out.