- Food Logistics
- Manufacturing Support Services
Jim Gadziemski, vice president of warehouse operations, was interviewed by Trucks.com regarding futuristic technology in the logistics industry, including driverless trucks and automated loading docks. The author, like many industry experts, believes there is a long way to go in driverless technology, and drivers will never be obsolete.
“…Rather their duties will change as the industry works out man-machine partnerships,” says the author, Erik Sherman.
Beyond robots behind the wheel, new technology in the warehouse has also made conversation. Trucks.com reached out to Gadziesmki for an expert’s opinion on the automatic truck loading systems (ATLS).
The author argues that automation requires predictable loads, which is uncommon in the warehousing business. Similar items can cause confusion on the dock as well.
“I was supposed to get some kind of organic product and they sent me regular product,” said Jim Gadziemski, vice president of warehouse operations at Grand Rapids, Mich.-based logistics and warehousing firm Columbian Logistics Network. “How can a conveyor system notice that?”
In addition to those problems, deliveries won’t be easy either.
Many destinations require the truck driver to unload, Gadziemski said. “He has to have a pallet jack, [a fork lift like tool used to lift and move within a warehouse].”
Just because the truck leaves the loading dock, does not mean that the problems will stop.
“What happens when there’s a mechanical issue?” Gadziemski said. “An air line breaks or a trailer is dirty with some kind of contaminate and you have to reject it. How would [automation] handle those things?”
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Dave Cotto is the Food Safety Specialist at Columbian. He manages the entire quality program at CLN, including all Food Safety, Food Defense, and HACCP Programs. He manages their inter-dependencies, their structure, their administration, and most importantly, the accountability related to those programs. Dave works hard to make sure that our customers are happy and their product is safe.
In fact, Dave was recently nominated by a customer for the Legendary Customer Service (LCS) Award and won it. You can read more about the nomination in our second quarter newsletter. His work defines LCS because of his diligence. There are so many people in the organization who have no idea of the depth of knowledge that Dave holds because they might only see him out in the warehouse pulling samples for a customer quality audit. That’s just the tip of the iceberg. He almost single-handedly keeps Columbian “in the game” with customers who require quality programs and auditing structures, and most people never even hear about him.
We decided that his hard work should be recognized, and his behind-the-scenes work should be spotlighted.
“Previously, I would have been super nervous. Today, I think our facilities are ‘food safety audit ready’. I am real comfortable. I think everyone is comfortable with the way our facilities look. Cosmetically, it’s excellent.”
” Science of Food Manufacturing (AIB), Principles of Sanitation in Manufacturing (AIB), Principles of Warehouse Sanitation (AIB), Quality Assurance & HACCP (AIB), HACCP (AIB), FSPCA Preventive Controls for Human Foods (IFPI), SQF Food Safety Practitioner (NFS), PCQI training (IFPI).”
“My previous employer had a mentoring program in place. During that process, I was exposed to sanitation and food safety. I was able to attend third party audits. That peaked my interest at that time, and I thought that this was something that I would like to do.”
“BIG difference. Manufacturing companies deal with exposed foods and all the risks that come with exposed foods. At a third-party warehouse, we are dealing with concealed foods. It’s very limited in the supply chain, but very important.
“I have been working in food safety for 29 years. I have been in the food business for 35 years. I started at Columbian in 2006.”
“Most of our facilities fall into the FDA jurisdiction. But, one or two facilities have the USDA come in because we have milk or egg byproducts in those warehouses.”
“It varies quite a bit. It depends on what is going on with the customer. There’s a lot of communication with the customer and myself.”
“I work with the Product Integrity Team mostly. I also work a lot with facility management. Depending on the issue, I could work with everyone and anyone.”
“My favorite part of the job and I’m not kidding you… I like answering questions and I really like dealing with food safety procedures. I find it interesting. What triggered a standard? Why do we have to implement that standard? I find that intriguing. My favorite part is problem-solving the root cause of an issue.”
“Born and raised in Ohio.”
Dave’s diligence in tying our programs and actual practices together really keeps us in good standing with our customers. On a recent audit from our customer’s customer, they were asking many detailed questions and Dave was able to point to the policy, procedure, and written verification quickly and accurately. Our customer’s customer auditor was trying hard to find a chink in our armor, and Dave wouldn’t let it happen. We all were extremely impressed but even the auditor made the comment that ‘he could learn a thing or two from Dave’. -Jim Gadziemski, Vice President of Warehouse Operations