Chat Bout – The CB Group eZine – April 2020

T H E

C B

Make A Difference Say Yes to Fresh Feed the Frontline

#76 APRIL 2020

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N E W S L E T T E R

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in this

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Issue

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Say Yes to Fresh

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Nutradays Customer Appreciation

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Newport Mills is COVID-19 Prepared

Scholarship Workshop feature Educate to Evaluate to Elevate

Copperwood Farms’ Fight Against Corona

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welcome CBG Family,

How could we start this without simply just extending our heartfelt thanks to each and every one of you again. You continue to be the heartbeat of this company and we are so grateful.

We hope and pray that you and your families are keeping safe and managing through these most difficult times and we can’t wait until this over and we can all get back together again.

By now, hopefully, you’ve seen our video and that you are in agreement with the new plans and strategic direction that we are taking the company in as our direct response to this COVID-19 crisis.

As you are now aware, except for The Nest, all major projects will be on hold and as “One CB Group”, our emphasis, efforts and goals will now simply be centered around the 4 key initiatives of our Make A Difference Plan.

1. Taking care of our CBG Team 2. Being there for our customers 3. Supporting our farming community (through the Say Yes To Fresh campaign) 4. Contributing to the COVID-19 crisis (through the Feeding the Frontline program) We pray that this crisis is behind us soon, but we are also being realistic that this may just be the start of a long road, with tough, tough times ahead.

As food shortages loom throughout the world, Jamaica needs us now more than ever, as we stand united against COVID-19. So, we implore you to be responsible, practice social distancing and do all you can to stay healthy.

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Together, we are and will always be better.

Together we can Make A Difference.

Together we will overcome the COVID-19 crisis.

Stay Safe, ML & LAHL

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MAKE A DIFFERENCE

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means

Supporting Small Farmers

Supermarkets and markets are still open and farmers continue to supply these customers.

So while #freshfoods and #localfoods are very much available to the country, let us play our part. We encourage you all to eat as much local vegetables, fruits and meats where available.

With the advent of COVID-19 and the ripple effect of hotels and restaurants closing temporarily, and us the consumers shifting buying patterns to more non-perishable tinned foods, our local farmers are at substantial threat.

So what happens when hotels close and we stock up on all these non-perishable foods? Our farmers’ watermelons, lettuce, scallions, cucumbers, pineapples and cabbage may all go to waste. These fresh produce need a new home.

Our local farmers need our help.

With this in mind, our Leadership Team and Marketing have been actively working with the government and other private sector companies to promote the buying of local produce and meats. As part of this, we have spearheaded the “Say Yes to Fresh” National Campaign that seeks to generate support for our local farmers and educate all Jamaican consumers on the importance of consuming fresh local foods over imported perishable imports.

If you can do one thing to #SupportLocal, please #BuyWithPurpose

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Remember

• Plan your weekly meals so you cut down on the number of times you go grocery shopping • Practice safe distancing when at the supermarket (at least 6 feet away from other shoppers and store attendants) • Look for ‘local’ on labels

Easy recipes: • Replace processed imported apple and grape juices with homemade freshly squeezed fruit juices made with local watermelons, pineapples and cucumbers • Good ol’ pumpkin soup hits the spot; it helps to build the immune system and can be cooked in a big batch and easily frozen to reheat a few days later • Freshly made salads with Jamaican lettuce, cabbage and cucumbers provide a good source of Vitamins A and C, and gives you lots of fibre

CBG family, who takes the pledge to #SayYesToFresh?

Follow @SayYesToFreshJA

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MAKE A DIFFERENCE

Tips! How You Can

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Feeding the Frontline means

Our frontline workers.

They are the ones whose jobs place them in direct contact with us, every day civilians, in a time of pandemic. We do not truly appreciate the men and women who work on the frontline until we need them.

Right now, so many are putting their own safety and families at risk, to keep the rest of us safe.

As a simple ‘Thank You’ and to show our support in this global fight against COVID-19, over the next few months CB Foods will be donating 25,000 meals to doctors, nurses, hospital workers, soldiers, policemen and others - all who are helping to keep us safe.

And of course, they will be made from 100% Jamaican foods that support our farmers.

We are all in this fight together. As we face this global crisis together, let us find ways to look after each other.

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Marketing will be calling on volunteers from our CBG family island-wide to help say Thank You through this initiative.

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BRANDS

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Home Deliveries Online orders and home deliveries are the new norm!

Your favourite brands are becoming easier to access.

Help us spread the word!

Now carrying Copperwood Pork, CB Chicken and Caribbean Passion products. Visit meatboxja.com for more information

shopdendz.com/nationalbakery You can preorder at any time for delivery between the hours 12‑4pm, Mondays to Saturdays Now doing home deliveries for our Pork Store customers, help to spread the word.

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For the Love of

Chicken,

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It was a very rainy start to the second annual Jamaica Rum Festival over the two days February 29– March 1. But, rain or shine the show must go on, and what a show it was.

Pork

CB Foods returned as the Title Food Sponsor with several of our brands. Our PAN and Bad Dawg vendors were doubled this year based on the hit that they were last year. Our 2019 PAN Champion Kerisa Wright brought her winning formula to Hope Gardens and wowed the crowd. Bad Dawg had a super yummy chili topping sauce for the true pork lovers. CB Foods customer Murrays Jerk led the Copperwood Pork booth with fall off the bone Spare Ribs and melt in your mouth charcoal pork smoking away on the Road Hog.

& Rum CB Foods Village at JA Rum Fest

Toosie Kay Catering showed patrons that ham is not just for Christmas time, with a rum-mayo ham and cheese wrap served with freshly crisped breadfruit chips, and a ham penne pasta that had the Festival-goers coming back for more. SOBE Food & Wine Festival 2020 featured Jamaican chef and Copperwood Pork Palooza 2019s’ Top Hog Charissa Skyers of Pink Apron, served up a Mexican style chicken nachos and a delicious Mac & Cheese chicken sammy. Customer Sora Japanese brought an Asian flare to the offering with a pescatarian friendly sushi, crispy pork belly and Japanese fried chicken. For the non-meat lovers, Sharkies came on board for a novel partnership, and is now a part of the CB Foods family.

Not to be left out, was our Happy Foods soup with pepperpot being a hit.

Something extra for the crowd To spice up our Food Village, there were brand activations each day, hosted by Rushane Campbell 7

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(Rushcam) who left the crowd in stiches. Fun challenges included #KNOWYOURPORK true and false trivia, Bad Dawg eating contests, PAN Chicken with a supa peppa sauce eating contest, Happy Foods’ soup mazes, and an ‘all wrapped up’ Caribbean Passion live-demonstration

by Chef Alexa Von Strolley of Tooksie Kay, showing patrons just how to make the perfect ham wrap.

Competitors stepped up to the challenge, and winners and even the non-winners all walked away with CB Foods goodie bags.

The Festival itself had an overwhelming turnout as Kingstonians and non-Kingstonians alike are eager to immerse themselves in new food, drink and cultural experiences.

Thank you to the dedicated team of CBG volunteers who powered through the long hours to make the event another great one for the CB Foods books.

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BRANDS

Special Call Out to the

JA Rum FestivaL

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Squad

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Lynford Allen: One and Move!

Marlon Graham: No Money, No Chicky Keshena James: Right on the Money Charmaine Fleming-Mckoy: Ledger-ndary Althea Bignott: Veteran!

Carol Beckford: CB Foods Gate Keeper Chelif Brown: Money Man, Ever Balance Off Mario Brown: First shift, Second shift, Every shift Sherrol Brooks: Cash Pan Boss Alicia Mitchell: Service with a Smile Opal Wellington: Willing and Able!

Claudia Clarke: Chief Inspector Nadine Hayden: Ac-count me in!

Kacian Nelson: Perfectly Balanced Shana Francis: You Excel-lent!

Garthia Gowans: It All Adds Up Jhanel Spence: Newbie but Goodie Dane Hinds: Sir-Count-Alot Kimeisha Brown: Soup-a-Star Tineal Morgan: Likkle but Tallawah Keneisha Edwards-Henry: Penny patrol Jason Tracey: Top Dawg Laurice Griffiths: Likkle Lucky Charm Richard Graham: Border Control!

Dennis Arthurs: Money Transfer Demario Brown: The Engine that Could Roxanne Isaacs: Superintendent Mama Roxy Nicole Hall: Nix Fit It Joelle Lodenquai: Head Cook & Bottle Washer 9

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BRANDS

Nutradays Customer Appreciation Sees Source One On Top After five weeks of food, laughter and celebration, Nutramix ended its Nutradays customer appreciations with a bang.

On February 5th, Nutramix commenced its five-week long series of customer appreciations to congratulate its top customers in its five sales regions – North Western, North Eastern, South Eastern, South Central and Western.

The team took a break from the fun and excitement to participate in the 65th staging of The Hague Agricultural Show in Trelawny on February 26th (Ash Wednesday). Without hesitation, the Nutramix team returned to Trelawny to congratulate Farm Plus and Variety Store, then to Source One Trading in Westmoreland the following week.

All too familiar with the Nutradays celebration, Mr. Osmond “Ossie” Clarke and his team at Source One Trading spent the day in the company of his customers. While Mr Clarke danced and laughed with his team, the Nutramix team prepared the ultimate surprise.

Mr Winston Thomas, Regional Sales Manager presented Source One with two awards, 1st Place Sales in South Western and 1st Place Sales in Jamaica and the Region, along with a trip for two to a Caribbean island for Mr Clarke.

Mr Clarke and his team managed to achieve three consecutive years of earning 1st Place, and as such, we believe his dedication and loyalty to the Nutramix brand should be awarded.

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We congratulated all our top customers, along with our 2nd and 3rd winners of Nutradays.

North Eastern Region 2nd Place - Eastport Farm & Garden 3rd Place - H & L Browns Town North Western Region 2nd Place - H & L Montego Bay 3rd Place - A-Z Hopewell Western Region 2nd Place- Junction Farm store 3rd Place - Osborne Bromley South Central Region 2nd Place - Christopher James 3rd Place - Consolidated May Pen South Eastern Region 2nd Place- Kitchen & Farm 3rd Place - T. Geddes Grant Dist.

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COPPERWOOD FARMS'

Fight Against Corona Amid the coronavirus (COVID -19) pandemic, and Jamaica being the 120th country to receive its COVID-19 scare, we at Copperwood Farms Limited have implemented measures to #staysafe, #staycoronafree, and #keepcalm.

Infrared Thermometers Our journey to maintain a corona-free facility begins at the entrance of the plant. All workers and contractors are screened using an infrared thermometer to check for above normal body temperature BEFORE being allowed access. The infrared thermometer allows for non-contact of the security personnel with staff and non-contact of temperature monitoring devices from one individual to the next. There’s also a separate pen assigned for use by truck drivers to eliminate the need for them to borrow the one used by security personnel.

Hand Wash Stations Once on the inside, there is a hand wash station for all who enter the facility to wash their hands, thereby killing germs and preventing the spread of COVID-19. The hand wash station also serves as a reminder to practice good hygiene and regular handwashing to prevent the spread of COVID-19.

Signage Signs are posted at strategic locations to remind & empower staff with information so as to #staycoronafree. In addition, staff en route to the change room/restroom are armed with information from the notice board to #keepcalm and #staycoronafree. Handwashing reminders are also posted in the restrooms to keep staff sensitized of the risk posed to them if the proper handwashing technique is not employed.

When lives are threatened, it’s easy to panic, however it’s important to remember to remain calm and think and act logically. We pray that as we traverse this pandemic that we will through the love of God, be mindful of how we can #staysafe, #staycoronafree, and #keepcalm always.

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FIELD OPER ATIONS Fight Against Corona

Sharing some measures put in place by our locations.

While many business places have closed their doors and employees work from home, the CB Field Department presses on. Our eggs have been set, our chicks are hatching, our birds are feeding, growing and laying. The processing of birds and eggs continue as we strive to feed our nation, Jamaica Land We Love.

We do recognize however that this COVID affair is not business as usual, and so we have put many measures in place to mitigate against the spread throughout our operations. With that, our security personnel have been trained to conduct primary screening for all persons entering and leaving our premises and a travel history is required of all visitors. Using non contact digital thermometers, temperatures are monitored and recorded. Pending a favorable reading (less than 100°F) a healthy spray of 70% alcohol or a squirt of hand sanitizer is dispensed in hand and entry allowed.

Our team members are also playing their part. Social distancing is observed in every way possible and the sanitization of common touch surfaces and hands are done several times throughout the day. The technical team continues to give support to ensure that eggs are safely set and processed, bird health is optimum and the haulage and transportation of birds meet animal health and welfare standards. Face to face meetings are nonexistent.

Through the use of technology, we meet via Zoom and our line of communication always stay open through frequent Whatsapp messages and telephone calls. Daily updates are provided on the status of the disease both locally and globally and best practices are shared to help with the containment of the disease.

Egg Farms Handwash stations are currently being installed across the farm to encourage frequent hand‑washing and sanitizing as we try to reduce the risk of COVID-19 at CBE

The workers are engaged, the chickens have been boosted, the farms have been bio-secured and we continue our fight against COVID 19 in CB Field Operations.

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At CB Eggs Farms Limited we understand that our drivers and their assistants encounter the greatest risks while trying to supply Jamaica with the best and safest eggs across the island so we need to keep them safe as well. Drivers and their assistants are outfitted with mask, gloves and sanitizers, and are subject to temperature checks and are encouraged to wash their hands at the entrance.

CBE encourages staff to maintain social distancing and alternative means of greeting “Handshake Alternatives� on noticeboard.

Hatchery

Security at Caribbean Hatchery conducting temperature check as well as hand sanitizing procedure #covid-19 prevention

CBE Security officer assesses the effectiveness of her thermometer while she tries to maintain social distance

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New Handwash station installed at the entrance of Caribbean Hatchery. Antibacterial soap/detergent, hand towel and sanitizer to be fully commissioned.

Hand washing procedure will also be displayed at the area.

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NEWPORT

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MILLS

is COVID-19 Prepared #letsfightcoronatogether

Newport Mills Limited concurs with Benjamin Franklin and has implemented several measures to prevent and fight COVID-19. We believe that this fight cannot be done in isolation but should be taken seriously and with a collaborative approach. The following outlines the measures taken by the NPM team in playing our part in the fight against COVID-19: 1. All persons (employees and visitors alike) are subjected to hand sanitization with 70% isopropyl alcohol upon entrance to the property.

“By failing to prepare, you are preparing to fail.�

Benjamin Franklin objective is to encourage and create a culture of frequent hand washing and sanitizing among all staff, customers and visitors.

3. Hand sanitizing stations

(Customer hands have been sprayed by security personnel with 70% isopyl alcohol solution, before entering the Newport Mills Limited facility)

2. Additional hand wash stations (foot-operated) have been installed throughout the property, equipped with centerpull paper towel, hand sanitizers (70% alcohol) and hand soap. The

(Micro-operator Diagicon Williams washes his hands before entering the factory area)

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4. Educate on personnel hygiene. According to the World Health Organization (WHO), it has been recommended to wash hands frequently, as well as clean and sanitize contact surfaces, in order to eliminate any potential viral load at each high risk area, which will inevitably prevent individuals from contracting the disease.

All employees have been sensitized on personal hygiene and encouraged to maintain the culture of frequent hand washing and hand sanitizing.

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5. The cleaning team underwent a mini HAZMAT training to educate the team about the appropriate procedure (adapted from the CDCCenter for Disease Prevention).

6. Traffic flow

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The work area of the individual will be isolated & sanitized as well as the sick bay after exiting.

COVID-Hotline & measures to be taken at home on notice board

(Cleaning team member Roland Shaw is practically tested during the HAZMAT training)

• Overseas Visitors have been restricted from the premises.

• Delivery of supplies and ingredients are strictly managed to reduce loitering and traffic on the property.

7. In the event that an employee is suspected of displaying symptoms of COVID-19, we would like to offer support to assist this individual. A standard procedure has been created to address this issue (this has been circulated via email to staff as well as posted on all noticeboards). If the employee is suspected, this will be communicated to the Supervisor/Manager who then escorts the ill person to the sick bay where they will be interviewed by phone. The ill person is also given a COVID- 19 kit which includes:

8. Inventory of stock are taken and current PPEs, cleaning and sanitizing supplies can suffice for the next 3 months. We have been working harmoniously with our suppliers and service providers to acquire more stock.

9. We are now in receipt of calibrated non-contact infrared thermometers, which assesses the body temperature of each person before entrance is allowed on property. A body temperature of 38°C or greater will not be permitted on the property as high fever is one of the main symptoms of being infected with the Corona virus.

• N95 dust masks, nitrile gloves, hand sanitizer, energy bar, bottled water and of course, a brochure providing medical information about self-care at home, the COVID Hotline and other useful tips while in quarantine at home.

COVID-19 mini kit

(A part of the stock of absolute alcohol and hand sanitizer stored in QA Laboratory at cool temperature to prevent evaporation of the alcohol content)

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FI DI PEOPLE

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COVID 19 (CoV) What is a coronavirus?

Coronaviruses are a large family of viruses that are known to cause illness ranging from the common cold to more severe diseases such as Middle East Respiratory Syndrome (MERS) and Severe Acute Respiratory Syndrome (SARS).

What is a novel coronavirus?

A novel coronavirus (CoV) is a new strain of coronavirus that has not been previously identified in humans.

Can humans become infected with a novel coronavirus of animal source?

Detailed investigations found that SARS-CoV was transmitted from civet cats to humans in China in 2002 and MERS-CoV from dromedary camels to humans in Saudi Arabia in 2012. Several known coronaviruses are circulating in animals that have not yet infected humans. As surveillance improves around the world, more coronaviruses are likely to be identified.

What are the symptoms of someone infected with a coronavirus?

It depends on the virus, but common signs include: • respiratory symptoms • fever • cough • shortness of breath • breathing difficulties.

What can I do to protect myself?

Standard recommendations to reduce exposure to and transmission of a range of illnesses include maintaining basic hand and respiratory hygiene, and safe food practices and avoiding close contact, when possible, with anyone showing symptoms of respiratory illness such as coughing and sneezing.

What are the WHO recommendations for countries?

WHO encourages all countries to enhance their surveillance for severe acute respiratory infections (SARI), to carefully review any unusual patterns of SARI or pneumonia cases and to notify WHO of any suspected or confirmed case of infection with novel coronavirus.

Source: WHO [9 January 2020]

In more severe cases, infection can cause pneumonia, severe acute respiratory syndrome, kidney failure and even death.

Is there a vaccine for a novel coronavirus?

When a disease is new, there is no vaccine until one is developed. It can take a number of years for a new vaccine to be developed.

Is there a treatment for a novel coronavirus?

There is no specific treatment for disease caused by a novel coronavirus.

However, many of the symptoms can be treated and therefore treatment based on the patient’s clinical condition. Moreover, supportive care for infected persons can be highly effective.

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If you think you have been exposed or are experiencing signs and symptoms, call

888 ONE LOVE.

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How to protect yourself from getting infected

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The World Health Organization’s standard recommendations for the general public to reduce exposure to and transmission of a range of illnesses are as follows, which include hand and respiratory hygiene, and safe food practices: • Frequently clean hands by using alcohol-based hand rub or soap and water; • When coughing and sneezing cover mouth and nose with flexed elbow or tissue – throw tissue away immediately and wash hands; • Avoid close contact with anyone who has fever and cough; • If you have fever, cough and difficulty breathing seek medical care early and share previous travel history with your health care provider; • When visiting live markets in areas currently experiencing cases of novel coronavirus, avoid direct unprotected contact with live animals and surfaces in contact with animals; • The consumption of raw or undercooked animal products should be avoided. Raw meat, milk or animal organs should be handled with care, to avoid cross-contamination with uncooked foods, as per good food safety practices.

How to protect yourself at work Keep workplaces clean and hygienic

Advise all employees and those who are sick to stay home

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Avoid close contact with people

Consult national travel advice before going on a business trip

Promote regular and thorough handwashing

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Promote good respiratory hygiene

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High School Scholarship Coaching Session On Saturday, February 8th, we hosted our High School Scholarship Coaching Session under the theme “Educate to Evaluate to Elevate” What was the session about?

The session was designed to help students create connections between their school work and the world of work. School lays the foundation for us to understand how the world works, but there are specific skills we need to actually thrive in the future. These include: • Teamwork & working in diverse environments • Professionalism • Interpersonal communication • Work Ethic: integrity, responsibility, & cccountability • Problem solving & critical thinking • Time management • Enthusiasm & attitude • Ability to accept and integrate criticism and feedback • Flexibility & adaptability Methods used to capture attention included visual presentations with PowerPoint, interactive games, group work challenges and personal reflection exercises.

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Outcomes of the session: • Understand how the world of work is changing.

• Understand what skills and knowledge you are likely to need to be well prepared for this change.

• Use this knowledge to think about your educational choices and experiences.

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For more information on Population Matters, visit: populationmatters.org/the-facts

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RECIPES

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Copperwood Pork, Smart Eggs Croque Madame with Copperwood Extra Lean Bacon

 2 |  10 mins |

INGREDIENTS

DIRECTIONS

8 slices Copperwood Pork Extra Lean Bacon

1.

2 Smart Eggs

2. In medium skillet add butter and melt over heat.

4 tbsp unsalted butter

1 cup whole milk

3. Once butter is melted, whisk in flour until mixture is smooth. Slowly whisk in milk until mixture starts to thicken. Remove from heat and whisk in ½ cup swiss cheese, thyme leaves, nutmeg, salt and ground pepper.

1 cup shredded swiss cheese, divided

4. Lay out bread and spread each slice with ½ tablespoon Dijon mustard; top with 1 tablespoon swiss cheese sauce.

½ tsp fresh thyme leaves

5.

2 tbsp all-purpose flour

Pinch fresh grated nutmeg Kosher salt and pepper, to taste 4 thick slices bread 2 tbsp Dijon mustard

Prepare baking sheet with parchment paper, set aside. Preheat broiler.

Top 2 slices of bread with 4 slices bacon and 2 tbsp shredded swiss cheese.

6. Place bread slices on baking sheet. Broil in oven until cheese is melted.

7. Remove from oven and top with remaining slice of bread, cheese sauce side down. Top each sandwich with equal parts swiss cheese sauce and remaining shredded swiss cheese.

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20 mins

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CB Chicken Sheet Pan Chicken Fajitas

 4 - 6 |  10 mins |

40 mins

INGREDIENTS

DIRECTIONS

For the Fajita Marinade:

1.

For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer ½ cup marinade to a separate bowl and set aside.

2.

For the Chicken: Place chicken in a large zip-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade.

Lay flat in refrigerator, for at least 3 and up to 10 hours.

3.

For the Fajitas: When ready to cook, preheat broiler and position over rack to highest position. If using a baking steel/ stone, set a rimmed baking sheet on it to preheat as well; otherwise leave baking sheet at room temperature.

4.

Remove chicken from marinade and blot dry with paper towels.

Arrange chicken in an even layer on rimmed baking sheet. Broil, without flipping, until chicken is well browned on top side, about 5 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well. Flip chicken and broil until second side is also browned, about 4 minutes longer. Remove from oven and transfer.

5.

Switch oven from broil mode to 450°F. Add red, yellow, and green bell peppers as well as onions to baking sheet. Pour reserved ½ cup of marinade all over and toss until evenly coated; using a spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes.

6.

Slice chicken into thin strips, then add back to sheet pan with any juices. Return to oven to warm through.

7.

Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments, as desired.

2 pounds boneless, skinless CB Chicken thighs ½ cup soy sauce ½ cup fresh lime juice, from 6 to 8 limes ½ cup canola or other neutral oil ¼ cup packed light brown sugar 2 teaspoons ground cumin seed 2 teaspoons freshly ground black pepper 1 tablespoon chili powder 3 medium cloves garlic, finely minced For the Fajitas: 1 red bell pepper, cut into ½” wide strips 1 yellow bell pepper, cut into ½” strips 1 green bell pepper, cut into ½” strips 1 white onion, cut into ½” slices 12 to 16 fresh flour or corn tortillas, hot (see note) guacamole, for serving, if desired pico de gallo, for serving, if desired Sour cream, shredded cheese, and salsa, for serving, if desired

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C E LE B R AT I O N S &MILESTONES

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Lilly Hitchener

Birthdays 1

Travies Stephenson Albert Wright

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Andre Farquharson

Wenford Clarke

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Christopher Henry

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Admarian Davis-Myers

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Bartlett Powell

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Nicholas Hutchinson

Damion Boothe

Ricardo Clarke

Jermaine Stockpole Jerome Dawkins

Joelle Lodenquai

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Vasuannie Clarke

Eukel Bailey

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Andre Williams

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Juliet Rose-Marshall

Humphrey Spence

Dane Hinds

Shannon Gray

Marcia Taylor

Nicholas Ricketts

Shaquille Williams

Sherika Leighton

Dorothea Stewart -Johnson

CAMAR HINDS

Cecil Jackson

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Shaun Thompson

Landy Mccalla

Machel Wedderburn

Tishauna Powell

Andre Richards

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Marvet Rhynie

Beverly James

Romaine Minott

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Franz Lloyd

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Navado Knibbs Analicera Jones

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Clinton Rhule

Winston Nelson

Felix Onumah 8

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Samuel Jones

Fitzroy Martin

Audeen Martin

Chevaughn Dobson

Brian Edwards

Jade-Kay King

Donovan Drummonds

Aileen Duncan

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Saundre Allen

Gregory Black

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Bernard Maitland

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Delmarie Stultz

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Dwayne Williams

Sheldon Brown

MICHAEL FRASER

Sharon Malcolm

Nola Lee Bartley

Texroy Kelly

Damion Henry

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Dujon Williams

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Harry Fearon

Rickory Pyle

Michael Lawrence

Yanique Henry

Angelia White-McKenzie 11

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Jermaine Watson

Ackeem Hamilton

Donnette Patrick

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Raymond Silvera

Oshane Marrett

Sheldon Rochester

Tashoy Barrett

STEVEN DOUGLAS

Wayne Smith

RAVINE HASSOCK

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Harold Dowie

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C E LE B R AT I O N S &MILESTONES

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S TA FF

Movements and Anniversaries

Additions

Akeem Wilson

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Donald Nembhard

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Garth Channer

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Dannah Ennis Talent Development Coordinator People and Culture Shared Services Group Office

Alicia Bogues

Donya Morrison

Shelly-Ann Cargill

Andrew Brown

Laurence Roberts

Wayne Osbourne

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Anthony McKenzie

Laurice Griffiths

Andrea Green

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Clifton Graham

Leticia Williams

Himran Stephenson

Gabrielle Young

Sherwein Simpson

Tracey-Ann Walker

Jabari Hemmings

Uriel Coombs

Titanya Clarke Talent Development Coordinator People and Culture Shared Services Group Office

Lennardo Richards

Alanzo Mckenzie

Melrose Coore

Carl McDonald

Wayne Sutherland

Michelle Rose

Dionne Corrie

Andre Miller

Roshane Saunders

Fitzroy Edwards

Calder Fowlin

Karelle Jackson

Kevron Reid

Farewells

Oshane Anderson

Ricardo Clarke

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Dean McKenzie

Romaine Gordon

Craig Gordon

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Dwayne Gayle

Garthia Gowans QA Technician QMS Shared Services Harvest Hub Nevine Anderson Assistant Accountant Finance and Accounting Shared Services Group Office

Jermaine Watson

2

SHAMMORE CHRISTIAN Dwayne Thomas

Daemion Mills

Hugh Barrett 3

Andre White 10

11

Terrica Thompson

4

21

Terrey Jones 22 23

SEWAYNE LEWIS Victor Barracks

Julie-Ann Lindo

24

Judith Campbell

Deryck Morgan

Timothy Rhodes

Dwayne Grant

Ali McKay

Sandy Shaw

Dwight Morrison

Edward Dixon

Janies Campbell

CONROY HUNTER

Nicholas Dawkins

KIMANIO DARRELL

Rohan Lewis

27 28

14

Daniel Gordon Donovan Drummonds

15

Winfield Llewellyn

Newton Brown

6

Nemar Burke

Anthony Campbell

Edwin Francis

8

Rudyard Watson

Conroy Bartley

Kerry-Ann Prince

Anisanio Hutchinson

Khemois Bryan

Chevaughn Douse

Otis Francis

Mark Pryce

Junior Fearon

RAJAN LAWLA

Nicky Riley

Nicholas Smith

Alecia Brown

Shanika Henry

Patricia Crawford Grant

Leslie Taffe

Teddy-Ann Riley

Robert Villous

Shannon Gray

Tevin Burton

Vasuannie Clarke

Tushane Messam

Debbie Pasmore

Alicia Gardner

9

16

17

SHAWN NELSON

Damallie Mannings

Bartlett Powell

25

25

18

Henrick Black 29 30