Topics covered in this issue--

• Check out FIBR's New Website
• Four New FDA Regulations
• Members In The News
• Promoting From Within
• Update FIBR's Workers' Comp
• Food Safety with FIBR Training
• FIBR Member Profile - PastaMia
• A Message from Regulators
• Did You Say Free?
• The Vernon Business & Tech Center
• Are You Ready to Go Global?
• Worksite Wellness
• Don't Forget to Join FIBR!

Check out FIBR's New Website

It’s now official!  FIBR has a brand new website.  Go to http://www.fibr.info and take a look at it. 

On the home page, FIBR members can click “Member Login” and contact each other to get advice or help, and ask questions or share information with others through the “Industry Discussion Forum.”  However, these benefits are available to members only. If you’re not a FIBR member, click “Join” to get details on how you can become a member today.

The home page has a section on “Industry News” that keeps you up-to-date on developments in our industry.  If you want more news, simply click “More News” at the bottom or “News” in the bar at the top of the home page. 

Need information from a regulatory agency?  Just click “Links” and that will take you to a page listing the major federal, state and local agencies.

Interested in showing your products at a trade show? Click “Trade Shows & Events” and you will see information about major shows for this year. 

Need help on how to export your products?  Go to “International Trade” and find all sorts of resources.

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Four New FDA Regulations

FIBR was honored to have Alonza Cruse, Los Angeles District Director for the U.S. Food and Drug Administration as our guest speaker at the graduation of the Food Safety With FIBR training on December 9, 2004.

Mr. Cruse shared up-to-the-minute information with our students and guests about four new regulations being handed down by the FDA.

Here is a brief description of each new regulation:

• Registration of Food Facilities:  This new regulation requires that all food producers, processors and transporters to be registered with the agency.  This registration will allow FDA to get information to your facilities in the event a terrorist threat affects the food supply.  It is important to note that all of your facilities must be registered, not just your corporate office.  This regulation took effect on December 12, 2003 and all of the outreach, education and grace periods have expired.  However, some of you have not registered – out of the estimated 400,000 facilities in the U.S., only 208,000 were registered as of June, 2004. If you are not registered, or did not register all of your locations, please contact the FDA as soon as possible.

• Prior Notice of Imported Food Shipments:  This regulation affects all businesses that directly export.  This must be done with all articles of food and can be done electronically through the FDA.  If you use a broker, it is their responsibility to handle the prior notice for your company, but you should double check to be sure you are compliant.  This regulation became effective December 12, 2003 and is a joint effort between FDA, U.S. Customs, Border Protection and other agencies.

• Administrative Detention of Goods:  This regulation represents a new authority given to the agency.  Previously, the authority to detain and issue an embargo on goods was restricted to State authorities.  Food that is believed to be adulterated or used as a threat or has a serious adverse effect can now be seized by the U.S. FDA.  The seizable lot size must have a monetary amount of at least $2,000.  This regulation became effective June 24, 2004.

• Maintenance and Inspection of Records of Food:  This is the newest of the regulations coming from FDA and was issued December 7, 2004. For larger companies, this regulation takes effect December, 2005.  Companies with 11-49 employees must comply by June, 2006 and companies with less than 10 employees have until December, 2006.    This regulation requires that records for food processors be retained for a period of six months to two years depending on the food product.  Additionally, the records must be kept at the facility or in a place that is reasonably accessible.  If originals are kept at your corporate headquarters, copies of records at your plant or warehouse are acceptable.  The regulation also applies to animal feed/pet food products.  The compliance deadline for this group of products is December, 2005.

Mr. Cruse told FIBR that seven public meetings are being scheduled throughout the U.S. to get the word out about these regulations.  However, at this time, a Southern California forum has not been scheduled.  If FIBR receives any further information about these regulation or forums, we will announce it here on this website.  To get details about these regulation and other developments at the U.S. FDA, visit their website at www.fda.gov.

Members In The News

Los Altos Foods has opened a new company division – a Mexican ice cream food chain named “Frio Divino”!  Their first location is up and running in Riverside, California (6200 Van Buren Boulevard).  Some of the flavors include Dulce de Leche, Horchata and Mango.  They also carry familiar flavors like Strawberry-Banana and Pineapple.  While you’re there, try some of their great imported coffees from far off places like Veracruz and Oaxaca.  Look out for a new location being planned for the Orange County area.

Selene Wang of First Vegetarian Foods reports that they are producing a new line of low-carb vegetarian wraps called “Lean Carb”.    Flavors include Enchilada, Southwestern, Spinach and Feta and Mu Shu.  First Vegetarian has also moved to a new larger location in Los Alamitos (congratulations!) and launched their website at www.starlitecuisine.com.

John Padilla of Juanita’s Foods says they have introduced 4 new products – Chicken Caldo, Caldo de Res, Chile Verde and Chile Colorado!  Anyone attending the recent Expo Comida Latina in Los Angeles got to taste these great new products.  Just like Juanita’s - always creating delicious new tastes!

Dandy Don’s Homemade Ice Cream made the press again!  This time he was featured in the September, 2004 issue of Bon Appetit.  The Western Insider section mentioned that “some of the best restaurants in Los Angeles serve custom-made Dandy Don’s Homemade Ice Cream – Saddle Peak Lodge and Crustacean included”.  The article mentioned flavors like Vanilla Bean and Cappuccino Crunch and told food connoisseurs how they can order their choice flavors from more than 60 other options online at www.dandydonicecream.com.

If you have "Member News" to share, please contact Yvette Nunez at 213-763-2520 Ext. 227 or email her at ynunez@fibr.info. We want to share in all you do!

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Promoting From Within

FIBR wants to introduce you to three talented people – Ana Arroyo, Antonio Esparza and Jorgen Hanson.  O.K., so who are they?  And why are they the focus of this story?

Well…each of them is a wonderful example of determination and ambition.  Ana, Antonio and Jorgen started at the bottom and worked their way up into important positions within their companies.  Common qualities they share include dedication, respect and hard work.  They also have employers who recognized their talents and provided them with opportunities to show what they could do. 

Here are their stories:

Ana Arroyo (Third from Right)

The original inspiration for this article was Ana Arroyo, Vice President of Topnotch Foods, Inc.   Topnotch Foods has been producing bread crumbs and stuffing at its Vernon location since 1989.  Their product comes in a variety of flavors, including wheat, white, cornbread and panko, their latest.  Some of their customers use the bread crumbs to season other products or sell it “as is”, while others use the crumbs as fillers for foods like ravioli and meatballs.  Clients include Michael Angelos, Chef Moitos, Valley Fine Foods and Progresso.  The products can be produced allergen-free and non-genetically modified.  Currently, Topnotch is working for an organic certification. 

Ana joined Topnotch in 1997 as a part-time administrative assistant on a temporary assignment.  She answered directly to the Vice President.  Over the years, Ana found herself involved in every aspect of the business, learning everything from administrative tasks to production.  In fact, Ana was frequently asked to step in as production manager.  Although she liked her job at Topnotch, she feared that she would be an administrative assistant forever.  But in April of 2003, after the vice president of the company had left, Ana saw an opportunity for advancement and expressed her interest in the position.  Unfortunately, she was turned down.  Never having worked with her directly, the corporate office did not recognize what they had; so they hired from the outside.  By March of 2004, however, this new recruit was on his way out. So Ana—not one to be easily discouraged—tried again.  This time, she got everyone’s attention and landed the job!

Ana will tell you that the biggest lesson she has learned is that “with position, you get responsibility”.  And she has taken her new position very seriously.  Since she became vice president, accidents on the production line have declined.  She goes on the floor regularly and tackles long-standing safety problems head-on, many with common sense solutions.  Part of her strategy for workplace safety comes by way of staff incentives, such as luncheons and raffles, when certain goals are met.  Ana says being Vice President has “taught me to be very fair and involved in the work.  I have gained their (production workers) respect and directly help out if needed”.

Always customer-oriented, Ms. Arroyo has learned to accommodate special requests from her customers while balancing good business sense.  She has also focused on new products for Topnotch and actively pursues new customers whenever possible.   In just a few months, Ms. Arroyo will be marking her one-year anniversary as Vice President at Topnotch Foods.  Congratulations Ana!

Antonio Esparza is Production Manager at El Burrito Mexican Food Products, located in the City of Industry.  Since 1980, El Burrito has produced authentic Mexican condiments like guacamole and salsa, masa for tamales and soy-based products like the highly successful “Soyrizo”.

Antonio Esparza

Antonio is a veteran at El Burrito, having been there over 15 years.  As a young man, Antonio had immigrated to the U.S. from Mexico.  After working four months at a local restaurant, he landed a job as a line worker at El Burrito – and he’s called it home ever since.  He began on the masa line as a packer, then became a bagger and a cook and eventually learned to operate the grinder.  Antonio was then promoted to masa line supervisor, a position he held for seven years.  Now, Antonio supervises all product lines as production manager.  A long-standing member of the El Burrito family, Antonio has seen the company grow and succeed—especially after expanding into soy-based products. 

Antonio says part of his success at El Burrito has a lot to do with the work environment, “You are given respect here, and I have remembered that as I have been promoted”.  At El Burrito employees are always encouraged to do their best and expand their education.  In fact, Antonio is a 2003 graduate of the Food Safety with FIBR HACCP program, which he says helped him to better understand the importance of product safety and quality.  The proud father of three children, Mr. Esparza sees El Burrito as part of his future and says he plans to “stay for life”.

In 1984, Jorgen Hanson didn’t know it, but he met his future employer while working as a receiver at a local hotel.  He had one customer who always came long after regular working hours.  Over time, he got to know this man—Diego Mazza—and found out that he handled everything himself, even as his small business grew.  This explained the late deliveries.

One day, Diego offered Jorgen a job as a driver to deliver his pasta products. And so it began. For the first six months at Pasta Mia, Jorgen worked as a full-time driver.  But, of course, as the business grew, his job title constantly changed, and he had to learn everything.  He helped out in the deli, where the business was first located. He made emergency runs to Lancaster in the middle of the night. He worked in the office; and he grew with the company. In 1987, the company moved into its first USDA-approved facility in Garden Grove.    Around 1990, Jorgen was promoted to production manager. When office staff was hired in 1992, Jorgen was able to put more focus on sales and production. With everything that he has done over the years, it’s no surprise that his nickname is the “fireman”.

Mr. Hanson is currently general manager of Pasta Mia’s newest facility in Huntington Beach. As general manager, he is busier than ever.  He splits his duties between training new hires, working with the USDA inspector and production managers and planning his latest project—putting together a new sales department.  During the FIBR interview with Jorgen, it became clear why he had accomplished so much at Pasta Mia.  Everyone came to him with questions.  He paid attention to the smallest details. He had the respect of the entire staff, including the company president.  One worker burst with pride when she caught his attention.  She had passed her citizenship exam and showed him the letter for her swearing-in ceremony.  At that moment, it was evident why he was such an effective G.M. – there was no mistaking his genuine excitement for her accomplishment.

Ana, Antonio and Jorgen’s stories show why the first place to find talent may be in your own backyard--or administrative office, production floor or delivery truck!  Employees who have demonstrated a good work ethic, loyalty and enthusiasm may be your company’s future leaders.  Sometimes all that is needed is an opportunity to demonstrate their skills and talents.  Is there someone for that open position?  Maybe you should take a second look at your employees.

For more information about Topnotch Foods, call 323/586-2007 or e-mail Ana at aarroyo@dextco.com; for El Burrito Mexican Food Products, call 626/369-7828 or visit their website at www.elburrito.com; for the Pasta Mia Corporation, you can call 714/903-3211 or visit their website at www.pastamiacorp.com.  Also see the Company Profile section of this newsletter for the Pasta Mia story.

Update FIBR's Workers' Comp

For the past few months, FIBR has been investigating the feasibility of starting a group plan for workers compensation insurance coverage for association members.  Group self-insurance can result in savings ranging from 25% to 50% annually, because a group plan uses third party administrators who can exercise better loss control than private insurers through aggressive claims and litigation management.

Since the announcement in the September 2004 newsletter, FIBR has received favorable responses from members whose collective workers’ comp premiums now total $1.8 million.  To start a pool, FIBR has set a goal of $3 million in premiums.

If you want to reduce your workers’ compensation insurance costs and have not found an alternative, you should participate in this feasibility study.  To form a group plan, companies must share a common two-digit Standard Industrial Classification Code (SIC 20xx for food manufacturers).  Dave Schwerdtmann from Dodge, Warren and Peters is helping FIBR members collect information for the feasibility study.  You will be asked to fill out two forms that will allow Dave to get information about:

• your company’s loss runs;
• an updated experience modification worksheet; and
• payroll information by classification. 

This information will help determine the rates for a group plan.

He is also contacting other companies to gauge their interest in the group plan.  If you would like more information about the feasibility study, you can contact Yvette Nunez at (213) 763-2520, ext. 227, or ynunez@fibr.info; or you can contact Dave Schwerdtmann at (310) 921-4271 or david.schwerdtmann@usi.biz. 

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Food Safety with FIBR Training

This year’s class was small, but mighty!  Participants represented companies from Duarte to Culver City, manufacturing diverse products like packaged nuts and seafood. Clever and attentive, employees made the most of the individual attention they gained from participating in the training program.

Participants and trainers dedicated 8 days from October to December learning about Good Manufacturing Practices (GMP), Sanitation Control Procedures (SCP’s) and Hazard Analysis Critical Control Points (HACCP).  The end result was increased knowledge and understanding of the science underlying food safety laws, and how they apply to their particular food processing facilities.

This year’s graduates included:

Tuan Phan and Carlos Ascencio of Flanigan Farms;

Jesse Hiraki and Butch Mahoney of H&N Foods International, Inc.;

Laura Lee of Soy Foods of America;

Dean Lenz and Erick Reyes of Mulligan Sales and

Dyane Y. Lowe and Laura Desimone of New Century Snacks

Congratulations to our participants for their hard work and to their companies who will now reap the benefits of their trained staff!

The value of any training is dependant upon the quality of its trainers.  This year’s members of the FIBR Training Council dedicated countless hours in planning and preparing the curriculum, presenting the course in an entertaining, yet professional manner and foremost, inspired our students to take the concept of food safety and quality back home to their companies.  This year’s trainers included:

Masaaki J. Hori (our lead trainer), Supervising Food and Drug Investigator, California Department of Health Services, Retired;

Melissa L. Calicchia, M.S., Senior Technical Director, Food Safety Solutions, Inc. and

John N. Pesce, Operations Manager for Food Safety at Felbro Food Products.

Also thanks goes out to FIBR Training Council members, Kenny Yee of Wing Hing Noodle Company and Akiko Tagawa of the County of Los Angeles’ Department of Health Services for their time and dedication in planning the 2004 curriculum; and to Linda Wong, Norma Alvarado and Maria Sanchez of the Community Development Technologies Center for their administrative support throughout the training.

A special thank you goes to Southern California Edison for continuous support and sponsorship of the Food Safety With FIBR Training Institute.  Without Edison’s generosity and the expertise and volunteer efforts of our trainers, FIBR would not be able to present such a comprehensive program at an affordable price.  Watch this website and your newsletter for the 2005 training schedule!   If you would like to be added to the waiting list please e-mail ynunez@fibr.info.

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FIBR Member Profile - PastaMia

When you first meet Italian-born Diego Mazza, you are immediately taken by his dynamic personality.  And it’s no wonder why this charismatic gentleman is the owner of one of the finest pasta manufacturing companies in Southern California – Pasta Mia.

Diego’s inspiration was his grandmother.  As a child, he saw her passion for cooking and recalled her belief that some of the best meals come from the simplest ingredients.  And so he carries on that family tradition by emphasizing the quality of his products.  He explained that he only uses fresh ingredients and authentic Italian recipes – and this is what sets Pasta Mia apart from others.

He started Pasta Mia over 20 years ago when he felt frustrated with the inferior pasta products he saw coming from other companies and restaurants.  So he convinced a friend’s father-in-law to give him some space in a restaurant kitchen.  In exchange, he would pay rent, buy his own freezer and cook for the restaurant.  In between running the restaurant, he started delivering samples of his pasta to area restaurants and chefs.  Eventually, Diego moved to his own 900 sq. ft. facility.  Today, Pasta Mia operates out of a 9,000 sq. ft. building(with a 5,000 sq. ft. freezer!) that it has already outgrown.   And again, he is on the lookout for a new home.

A savvy businessman, Diego does all he can to keep up with food safety and food production technologies.  He has been rated a superior facility and is HACCP and USDA certified.  He travels to Italy annually to learn about the latest technologies in pasta making and has grand plans to further automate his operations.  He even became a general contractor when he moved into his current location and helped the architect with the design.

Pasta Mia provides fresh-made, quick-frozen pasta products to some of the finest restaurants, hotels, high-end food markets and cruise lines.  Considered the “Rolls Royce of Pasta”, Diego says his company is “an extension of the chef’s kitchen. Pasta Mia prides itself on quality, variety and customization”. Its product lines include tortellini, tortelloni, gnocchi, and all kinds of long- and short-cut pastas from pappardells to orzo.  And the flavors!  How about saffron, lemon and black pepper or tomato and basil?  And,of course, there is gourmet ravioli – filled with everything from lobster and seafood to artichoke wrapped in spinach pasta…. Hungry yet?  To find out more about Pasta Mia, visit their website at www.pastamiacorp.com or call 714/903.3211.

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A Message from Regulators

Los Angeles County, Food and Milk Program

The Food and Milk Program in Los Angeles County is just one of the programs under the Bureau of Consumer Protection.  The program has a staff of twenty-two persons and works as a liaison with a number of allied agencies including the Food and Drug Administration and the United States Department of Agriculture.

The Food and Milk staff is responsible for the routine inspections of wholesale food processing plants and warehouses. In addition to the inspection of these plants, the Food and Milk Program review plans and equipment to insure that they meet minimum requirements.  Staff members are always available to answer your questions regarding all aspects of the process.  The Los Angeles County Environmental Health Department also has a division called Consultative Services. Operators can contact this division directly should there be a question or concern regarding an inspection or plan review.  The head of this division is an Ombudsman, Mr. Terrance Powell, who acts as a liaison between the operator and the inspector.  If you are in need of his services, you can reach him at 626/430-5320. 

The staff of the Food and Milk Program are all trained in HACCP principles.  They are available to assist you in beginning and monitoring programs within each facility.  When they do inspections they review the plans and give suggestions where warranted. 

Additionally, staff conducts routine inspections of movie catering vehicles, caterers, vending machines, food demonstrators, restaurants and food markets in conjunction with food processing facilities and salvagers – however, wholesale food inspection is the primary focus of the  program.  These activities ensure that all processors are providing a wholesome product.  The staff reviews the process from the delivery of the raw ingredients to the final product and its delivery to more than 1400 establishments.  Los Angeles County is one of a very few local jurisdictions that monitors these facilities.

The investigation of food borne illness is another one of the primary responsibilities of the program. The Los Angeles County Food and Milk Program has become a model for other jurisdictions. These investigations are coordinated with Acute Communicable Disease Department.  Each year they receive anywhere from 1,600 to 1,800 complaints alleging some type of food poisoning.  Senior staff members analyze the information regarding the onset of symptoms and whether symptoms are consistent with the type of food eaten.  After this process, they are able to make a determination of the probability of a food borne illness.  In the years 2002 and 2003, approximately 64 percent of the complaints were investigated.  These investigations include interviewing the operator of the facility regarding any illnesses of the employees, products served and how they are handled, cooked and stored.  

Food and Milk is also responsible for the monitoring of “Soft Serve” machines.  They collect samples of product and send them to the lab for analysis of bacteria counts. In cases where samples come back with high counts, staff meets with the operator to educate them on proper cleaning.

Currently, Food and Milk is working diligently with other agencies to develop a coordinated effort in the event of a terrorism attack that may affect our food supply.  This effort is not only county wide but has the involvement of state and federal personnel as well.

Should you need additional information, have questions or want to report problems with food or food facilities, please call (626) 430-5400.  Information can also be found at www.ladhs.org. 

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Did You Say Free?

Here are two offers you can’t afford to miss!

CMTC Offers FREE Energy Savings Strategy Workshops To FIBR Members.

In conjunction with Southern California Edison (SCE), California Manufacturing Technology Consulting (CMTC) will present a “hands-on” workshop designed to pinpoint waste in your manufacturing process.  The Workshop entitled, Energy Savings Strategies--A Workshop for Manufacturers, will provide practical solutions to reduce energy waste and improve productivity. CMTC integrated energy use with “lean” manufacturing principals in a unique and first of its kind assessment tool called Value and Energy Stream Mapping (VeSM).   Lean manufacturing principles eliminate all wasted, non-value added activity from the production process.  With waste gone from manufacturing, costs of energy and production decrease, time to produce decreases and product quality and customer service improves.

• Torrance, Holiday Inn, Wednesday, February 9, 2005
• Garden Grove, Embassy Suites, Wednesday, March 16, 2005
• Ontario, Hilton Ontario Airport, Wednesday, April 20, 2005

For a limited time only, CMTC would like to offer FIBR members a Complimentary admission to the workshop.  In addition, non-FIBR members who mention seeing this article in the FIBR newsletter will be offered a special workshop discount of $25 per individual who registers.

If you are interested in attending any of the workshops above, please contact Sunny Lopez at lopez@cmtc.com or give her a call at (310) 263-3009 for a registration form.

Kaplan Offers English Language Training at NO COST to Qualifying Manufacturing Companies.

Kaplan Workplace English Programs are offering English language, industry-specific training for qualifying manufacturers.  The course includes study materials, phone-based language assessment test, and live instruction.  Kaplan will custom-design the course to meet your company’s needs.  Group courses are conducted on-site and the Kaplan staff will handle all the paperwork.  By having your employees participate in these programs, your company will gain measurable improvement in customer service, productivity, and safety.  The confidence and advancement opportunities that English-language training can bring to individual employees sets you and them up for success.

This special opportunity for training is being provided to you in partnership with the Southeast Los Angeles County Workforce Investment Board.  If you are interested in this program, please call 213/452-5888 or send an e-mail to workplace_english@kaplan.com and be sure to tell them you read about it in the FIBR newsletter!

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The Vernon Business & Tech Center

The City of Vernon recently opened a business incubator focused on emerging light manufacturing, food processing, apparel, and media technology companies. Given the large number of food companies currently located in Vernon, it seems logical that small or start-up companies will benefit from being in Vernon. Vernon’s new Center provides numerous benefits to food companies – clean, new facilities providing completely heated / air conditioned space, processing space that the City is willing to upgrade for food preparation, truck height loading facilities, and the active support of the Vernon Health Department.

The Vernon Business and Technology Development Center, a non-profit business incubator, has partnered with Woodbury University for the extensive education and training programs that will be offered at the Center. Woodbury, which worked with the City of Vernon in the planning and development of the Center, will also be marketing and managing the Center.

Established and funded by the City of Vernon, the Center's mission is to 1) foster the growth of start-up and early-stage companies, 2) create new Vernon based job opportunities for local residents, and 3) further the economic development goals of the region. Although the Center is owned by the City of Vernon, it is run by experienced business people under contract to the City.

The Vernon Business and Technology Development Center’s two-year business Incubation Program provides (a) one-on-one start-up mentoring from on-site, experienced business executives, (b) an extensive network of contacts – lawyers, accountants, engineers, bankers, angel investors, venture capitalists, and experienced executives from larger firms in related industries, (c) no-cost or very low-cost staffing support (University interns, secretarial pool, reception / phone answering, etc.), (d) modern facility set-up for industrial business development, and (e) lease rates that are competitive with non-incubator facilities.

By linking entrepreneurial businesses with the area's investment community, financial institutions, major corporations, and educational institutions, the Vernon Business and Technology Development Center will provide a dynamic new venue for the development of young companies and the training of entrepreneurial talent.

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Are You Ready to Go Global?

Export Readiness Executive Training Program Offered to Growers, Food- and Agriculture-related Manufacturers

Are you a new-to-export, women or minority owned business in the food or agricultural industry?  Well, you may want to take advantage of a new program being offered by the California Centers for International Trade.

The training program is designed to prepare growers and food- and agriculture-related manufacturers for their first export experience.  Selected California companies with be provided the basics of international trade practices and procedures and develop the skills necessary to be successful in the global marketplace.

The program consists of nine classroom sessions taught by experienced international marketing executives and consultants, supported by periodic meetings with a trade advisor and assistance from a CITD intern. Specific assistance will be offered in recruiting/qualifying/selecting agents and distributors, preparing export finance loan applications, and technical assistance. Each participant will complete a customized export plan and start to implement the plan culminating with an export promotion event. The program is valued at over $5,000 per company, however this program will cost only $325.00. Interested companies will need to complete an application and submit a fee of $325.00 by the deadline of March 4, 2005.

 “Companies who participate in this comprehensive program will be prepared to actively begin exporting, seeing increased sales and profits, for just a small investment of time and money on their part,” said Sheralyn Hulegaard, Outreach and Communications Coordinator for WUSATA.

The CITD’s of Long Beach City College and the Fresno-based State Center Community College District will deliver the training.  For further information, call Priscilla Lopez (Southern and Northern California) at (562) 938-5018 or Candy Hansen Gage (Central and Northern California) at (888) 683-7888.

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Worksite Wellness

Providing health insurance to employees may be highly desirable, but can be challenging for many small businesses.  But what if there was a service available to your company that would help you promote healthy lifestyles through prevention education, health coverage enrollment and referrals to low-cost health care services in Los Angeles County?  And what if these on-site services could be provided to your workforce at no cost to you?  Well, let us tell you about a non-profit organization called Worksite Wellness LA (WWLA).

WWLA has been a partner with FIBR for many years.  Some FIBR companies who have participated in the program include LuLu’s Dessert and Quon Yick Noodle Company. WWLA’s mission since 1996 has been to improve the health status of low income, medically underserved workers in Los Angeles County.  They do this by offering no-cost, one-on-one, seminar, or health-fair style, health education at the employer’s place of business.  WWLA programs include healthy living presentations on issues such as: nutrition, diabetes, cholesterol, alcohol and substance abuse, dental health, and women’s health. In addition, WWLA health educators provide health program enrollment assistance.

Who Qualifies To Receive WWLA Services?

Employers with 20 or more workers and whose workers earn low wages qualify. In addition, the employer does not offer health insurance, or, if the employer does offer health insurance, most of their workers cannot afford it.

Employers’ Benefit

WWLA helps employers increase productivity by decreasing absenteeism and improving recruitment and retention of workers.  This means improved long-term health for your employees.  Workers report being happier and appreciate learning how to better care for themselves and their families.  

Currently, WWLA is serving 23 worksites, 4 Charitable Organizations and helping over 4,100 workers.  But there is room for more!  Want to sign up for this great service?  Contact WWLA Executive Director Liz Torres at 213/743-1496 or e-mail her at wwla@sbcglobal.net.

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Don't Forget to Join FIBR!

New business opportunities like the ones described above are just some of the benefits of membership. The FIBR Sampler will profile member companies and individuals to help you grow your business. For more information about membership, contact Yvette Nunez at ynunez@fibr.info.

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