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Published by Candace Bentel, 2018-01-18 05:41:07

Sappi Headlines 18_01

headlines
Sappi Head Of ce Internal Newsletter 18 January 2018
2017 Regional Employee Engagement Survey results
Results show your opinions lead to action
• Majority willing to put in extra effort
• Diversity, ef ciency and talent/recognition are most improved
• Safety and wellbeing needs more attention
The 2017 Employee Engagement Survey made one thing clear. When people share their opinions, the powers that be at Sappi, listen. The three areas that rated lowest in the previous 2015 survey, showed the biggest improvement in 2017.
Most and least improved
Out of the ten core categories measured, staff in Sappi Southern Africa (SSA) were most impressed with the region’s efforts to boost diversity and inclusion (up 6%), operational ef ciency (up 4% better) and talent and recognition (up 3%).
People were also very satis ed with the work done to raise our company image and customer focus (an overall favourable score of 81%, unchanged from 2015), and they have a strong belief in Sappi’s leadership and direction (80%). Overall in the region, 78% of respondents also felt positive about our staff development and empowerment efforts.
Although most categories measured showed an improvement, safety and wellbeing (on par with the 2015 results) was identi ed as the area that needs the most work going forward.
We are mostly sustainably engaged
Sustainable engagement is an important dimension measured in this survey, as it indicates how happy people are at Sappi – do they intend to stay, are they motivated, and do they feel energised and enabled to do their work? The 2017 results showed:
• An even stronger ‘traditional’ engagement than in 2015: 88% are willing to go the extra mile and there is strong rational buy-in and emotional attachment among staff. 83% believe strongly in Sappi’s goals and objectives, and 79% would recommend Sappi as a good place to work.
• Enablement: 80% said they have the tools and resources necessary to do their job, but only 46% said that they are not confronted with obstacles – which means more than half either agree they are confronted with obstacles that prevent them from doing their job, or are neutral.
• Energy: 85% agreed that they work well and get along with their colleagues, while 81% said their work gives them a sense of personal accomplishment. These results show a signi cant improvement from 2015.
Strong participation
The response rate for Sappi Southern Africa was an excellent 89%, which is 11% higher than the 2015 survey response rate, and higher than both the Global Manufacturing Norm (83%) and the response rate for high performing companies (87%).
What’s next?
Going forward, action plans will be developed to address the concerns raised. The priority areas that will receive extra attention include safety and wellbeing, image and customer focus (from an internal perspective) and talent and recognition.
Clear accountability measures will also be established to drive meaningful change
in the most critical areas. Progress will be carefully monitored, and the end results communicated to staff.
Categories in which we scored higher than the Global Manufacturing Norm (against other large companies in the manufacturing sector) include:
• Operational ef ciency – 7% higher
• Leadership and direction – 4%
• Development and empowerment – 3%
• Teamwork and communication – 3%
• Diversity and inclusion – 1%
01.


headlines 18 January 2018
Ready to grow?
40 new courses on Sappi Learning
Want to try new things, learn new skills and get better in what you do in the new year? Some great new courses have been released by Udemy. Access them by logging in to the Sappi Learning portal.
Just one course a week can make a substantial difference in your work and/or personal life. All you need to do is to get started.
New courses to look out for include:
Learn Management: Reduce waste and boost ef ciency
Learn how to use the principles of lean management to optimise production, eliminate waste and maximise customer values.
16 lectures 1 hour
Get noticed in Sappi
Give yourself the best chance to grow your career at Sappi by completing your Universal Pro le on Sappi Learning and get noticed online.
A complete, up-to-date Universal Pro le will our assist our HR team with identifying internal talent and skills that match up
to new job opportunities that become available internally.
How to complete your Universal Pro le:
1) Visit Sappi Net
2) Click on System Links and select Sappi Online Learning
3) Click on Universal pro le and complete the following details on your Bio. The Bio can be found under the Home tab on Sappi Learning (https://sappi.csod. com/samldefault.aspx).
Select Universal Pro le.
4) Then complete the following elds: ÚAbout – Skills and interests ÚCV – Education, skills, previous experience and accomplishments ÚCareer preferences – Career aspirations and goals.
Building in uence at work
Apply strategies for career success from scienti c research in social and organisational psychology.
18 lectures 1 hour
Mastering Collaboration: Work together for the best results
Learn how to assemble, lead and organise collaborative teams and create a thriving culture of business collaboration.
16 lectures 1 hour
SAP Pricing Mastery Course for SAP SD and SAP MM
Pricing for SAP SD, SAP MM and Condition Technique useful for SAP FICO, SAP CRM, SAP PP and SAP ABAP modules.
45 lectures 3.5 hours
New year, new of ce, new look and new opportunities
With change comes opportunity, growth and revitalisation. What better time than now to change the name of our Headlines staff newsletter to re ect our Sappi journey. Staff are invited to enter their suggestions for a new name for this head of ce publication.
Make your mark at Sappi by participating in this challenge! Send your suggestions to [email protected]
The competition closes on 30 January 2017.
The winner will be noti ed in the rst edition of the newsletter carrying the new name – and will win a Rosebank Shopping Mall voucher.
Let’s rename the
Headlines
TIP:
The name could re ect our move to a new location or
resonate with our strategy.
02.


headlines 18 January 2018
How to survive your rst week back at work
Start your day with a positive mindset (even before getting out of bed). Yes, it was fun lying on the beach, but being productive again, setting new challenges, being goal and purpose-driven and reuniting with friends and colleagues at work, also have their perks. Accept it. Embrace it.
Don’t skip on a healthy breakfast, and keep it healthy throughout the day. Give your body the fuel it needs to help you perform at your best.
Clear your desk of clutter and keep it clean. Get rid of unwanted paper, sticky notes, documents and downloads that are no longer needed. It will help to clear your mind too.
Tackle your inbox, patiently and orderly. First, delete, delete and delete some more (it’s easiest to do this by name or subject). Then categorise and prioritise the rest.
You have a beautiful new 2018 Sappi calendar and desk pad to help plan your day, week and month. Now is the time to use it.
Start with the easiest tasks rst until you get back into the swing of things. Keep going, it will happen quicker than you think.
Ignore those Facebook/Instagram prompts that keep on distracting you.
While you get back into the rhythm of work, it’s better stay focused. Now’s not the time to be reminded on social media of the great holiday you/your friends enjoyed.
Give yourself something to look forward to: a walk with the dogs after work,
a Pilates class, a dinner date, a favourite movie, a bubble bath by candlelight, a weekend break-away... give yourself something to make today’s efforts worthwhile.
Plan ahead. Before you go to bed tonight, jot down your to-do list for tomorrow. This will help you clear your mind and be one step ahead in the morning.
1
Happy
birthday!
Congratulations to the following staff members who celebrate their birthdays in January:
01 Ellenore Melrose
03 Amritha Mahendranath 05 Dieter Ahrens
05 Jessie Freitas
06 Jenny Maree
06 Krishna Naidoo 06 Sanele Nkomo 09 Jaco de Wet
11 Leola Britton
12 John Rowland
12 Teboho Mapena 14 Warren Els
19 Grant Robertson 22 Samantha Johns
24 Jenny Duwarkah
25 Levon Nathan
27 Amanda Tregoning
28 Paul Bortolan
28 Shani Matabane 30 Thanessa Moodley
30 Barend Olivier
31 Erick Jacobs
31 Gary Ruttledge
2
3
4
5
6
7
8
9
Source: Adapted from msn.com
03.


Charity outreach
headlines
18 January 2018
During our 2017 charity outreach, the EWB committee and a group of Sappi volunteers visited ‘All is Restored’ at Ennerdale to spread some festive cheer among the facility’s 150 children.
Thanks to generous staff donations, we could hand over groceries, party packs and cupcakes to make their day extra special. The canteen also donated four holiday food hampers towards this initiative.
Staff had the option of either donating non-perishable food items or cash. A total of R6,090 was raised and used to top-up the groceries.
Thank you to all who contributed towards this meaningful initiative.
Goodies being handed out to the children.
Solly Chauke, Reuben Ndlovu and Samantha Johns.
Levona Steenveld (founder of All is Restored), Jessie Freitas and Khethiwe Hlubi.
The EWB committee consisting of Sipho Ngubane, Candice Palmer, Andile Mbatha, Jessie Freitas, Thanessa Moodley, Sonel Botha, Samantha Johns and Khethiwe Hlubi (kneeling down).
Sipho Ngubane interacting with the children.
04.


headlines 18 January 2018
Listeriosis:
what you need to know
Listeriosis is a bacterial disease that infects the blood stream and nervous system. It is usually spread through eating or drinking contaminated foods, most frequently with raw or unpasteurised milk and soft cheeses, but also vegetables, processed foods, ready-to-eat meats and smoked sh products.
Who is at risk?
The largest age group affected are new-born babies, but most cases have occurred
in adults 25 years and older. Typically, pregnant women and persons with underlying immunocompromising conditions, including HIV, transplant recipients and those on immunosuppressive therapy and malignancy, are at risk for Listeria meningitis. However, cases have also been occurring in adults without overt immunocompromising conditions.
Where those infected died, the usual causes were septicaemia or meningitis due to infection.
What are the symptoms?
Symptoms are usually mild and may include fever, muscle pains and a general state of feeling unwell. In some cases, also nausea or diarrhoea. In at-risk patients, spread of infection to the nervous system can cause meningitis, leading to headaches, confusion, a stiff neck, loss of balance or convulsions.
The listeria bacterium can survive in normal temperatures associated with refrigeration (4°C). It can also be transmitted from a pregnant woman to her baby during pregnancy or at the time of birth. Direct contact with the organism can cause skin lesions.
Tips to prevent infection:
1. Listeria can grow at refrigerated temperatures. Make sure you consume perishable and ready- to-eat foods as soon as possible, and by the use-by date.
2. Listeria is killed by heating, so ensure that you thoroughly cook raw food from animal sources, such as beef, pork or poultry.
3. Listeria occurs in soil. Wash raw vegetables thoroughly before eating.
4. Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods.
5. Pasteurisation kills listeria therefore avoid unpasteurised (raw) milk or foods made from unpasteurised milk.
6. Practice proper hygiene in your kitchen by washing hands, knives and cutting boards after handling uncooked foods.
7. There is no vaccine for preventing infection. The main preventive measure is good basic hygiene.
The following foods are at an increased risk of Listeria:
Eggs
Cured/smoked seafood
Ready-to-eat meals
Hard cheeses
Fruit
Unpasturised milk
Root vegetables
Raw vegetables
Mayonaise
Yoghurt/buttermilk/ amasi
Chicken/poultry
Cold meat (ham/polony)
Ready-to-eat salads
Sandwich spreads/dips
Soft cheeses (cream cheese)
Cream/ice cream
Processed meat (biltong/sausage)
Meat spreads (pâté/paste/brawn)
Source: Engen Health Bulletin, Dec 2017
Contact:
The public can contact the NICD Emergency Operations Centre during working hours on Tel 011 386 2000 or the NICD hotline for clinical emergencies after hours on
Tel 082 883 9920.
05.


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