The Mysterious Covance Cancellation Report

As an Investigator Site using Covance as your Central Laboratory, it is likely that you have received a Cancellation Report. cancelled5

A Cancellation Report is delivered by auto fax when a test has been cancelled. At one time, Investigator Sites were notified of a test cancellation through a phone call. Now, the only test cancellations sites will receive by phone are those associated with Anatomical Pathology testing. Continue reading

Paula Deen Frito and Corn Salad: Y’All Gotta Try This

Paula Deen recipe picHere’s a yummy, fast salad just in time for Memorial Day. But don’t be fooled by the name salad — it is not low in fat or calories. However, an occasional indulgence from Paula Deen never hurt anyone!

Serves 8-10

 

 

Ingredients

2 (15 ounce) cans whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayonnaise

1 cup green pepper, chopped (can use other colored peppers if desired)

½ cup red onion, chopped

1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Ship Samples with the Same Accession Numbers Together

Do any of you spend 10 minutes figuring out how to get one more plate in your dishwasher or do you juggle six grocery bags, a purse/backpack and a phone just so you don’t have to make one more trip to the car?

We all like to maximize our efforts but when it comes to shipping kits back to Covance we really need Investigator Sites to take the extra time to keep samples with the same accession numbers together.

Anisha, Work Flow Lead, for Lab Pre Analytical Services said, “Sites can consolidate multiple kits in a shipment but they should keep the same accession numbers together.”

In other words, don’t batch by type of sample container– batch by accession number.

“All samples belonging to a specific accession number should be in the same bag,” Anisha said. Continue reading

Covance Award Winner Drives Quality, Service to Sites

anish photoAnisha, Work Flow Lead, began her career with Covance opening samples as they came in from the sites.  She quickly proved herself a natural leader, and in fact, was one of the winners of the prestigious Covance Way Award in 2014.  This internal award recognizes 1 percent of the top performers in each business unit of the company.  After only three years with the company, Anisha was nominated for this award by six people from four different departments.

In addition to overseeing the workflow of the department,  Anisha makes sure all training is up to date and is in charge of all quality metrics.  She also gets to use her people skills by leading all internal and external tours through the department.

“I like the face-to-face interaction I have with our internal and external customers,” she said. Continue reading

Happy Mother’s Day

quinoa recipe imageTo celebrate all those who mother and nurture us, enjoy this recipe. Covance Site Communications tried it out and voted it a “keeper.”

Cheesy Greek-Style Baked Quinoa
2 ½ cups cooked quinoa (prepare quinoa with chicken broth instead of water for more flavor)
1 ¼ cups fat-free feta cheese
½ cup reduced fat shredded mozzarella or cheddar cheese
1 cup marinated artichoke hearts (in oil)
1 cup chopped fresh spinach
1 cup diced cherry tomatoes
½ cup skim milk
1 tsp crushed or minced garlic
1 tsp lemon juice
1 tsp parsley
1 tsp onion powder
½ tsp (approx.) sea salt and coarse black pepper

Prepare the quinoa as directed. While quinoa cooks, dice the cherry tomatoes and chop the spinach leaves, then set aside.  Next, in a food processor or blender, combine 1 cup feta, skim milk, garlic, lemon juice and parsley, blending until smooth.

When ready, add artichoke hearts, cherry tomatoes and spinach into quinoa, plus 1 tbsp oil from the artichokes, stirring well.  Pour over feta sauce, then season with onion powder and salt and pepper, combining thoroughly.

Transfer mixture to an oven-safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400 F° for 15 minutes until top has melted.  Serve immediately.