Thermo Fisher Scientific

The Basingstoke site of the Thermo Fisher's Microbiology Business manufactures and markets Oxoid brand products which are used in laboratories around the world to diagnose infection and to test food and pharmaceutical products for microbial contamination.

Oxoid is one of the world’s leading manufacturers and distributors of microbiological culture media and other diagnostic products. Seventy percent of output is exported through a network of wholly-owned sales and distribution companies in Europe, North and South America and Australia.

 

Topics Covered

Continuous Improvement A structured programme of ‘World Class Manufacturing’ was introduced in 1999 and has been phased throughout the Operations group at a rate to match our abilities to support and facilitate the programme. Fundamental to our activities is the involvement of all staff . Continuous improvement is driven through performance measures linked to the company goals. Tools and techniques such as 5S, OEE and Asset care are used as appropriate. Our programme covers production, engineering maintenance, warehousing, customer services, purchasing and planning. We will share our learning and hope to gain knowledge from others going through similar improvement programmes.
Leadership Arguably the most important basic skill required for the implementation of an improvement and change programme. Development of a Leadership behaviour template and training course. We will share our experiences in trying to encourage and maintain these behaviours.
Performance measurement Development of a comprehensive set of performance measures to drive appropriate behaviour for Continuous Improvement. In order to link these measures with company goals a performance measure hierarchy was developed which is now used by all and shows how the performance of individual teams effects overall company performance.

Dates

Topic Capacity Status Location
17th September 2008
Continuous Improvement, Leadership, Performance measurement 12 Taking Bookings Basingstoke

 

 
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