Nelson-Jameson, Inc. is a distributor to the food, dairy, beverage and agriculture industries. We supply items critical to the production of food including sanitation & janitorial products, personal protective equipment, laboratory products, process equipment, chemicals, and ingredients to plants and customers across all 50 states. The continued need of these items is critical to the supply chain, and production of products in the food industry.
Nelson-Jameson will continue to operate and serve our customers during the COVID-19 pandemic from the following Distribution Centers:
Twin Falls, ID
Our team is working diligently to continue to serve our customers and provide them with the supplies needed to avoid disruption in operations.
If you have any questions, please do not hesitate to reach out to us at: [email protected]
In times of great uncertainty, informed insight and clarity mean a great deal. Since the recent COVID-19 outbreak, Nelson-Jameson has been continuously monitoring the situation. COVID-19 is already having an impact on the way we interact with food and we want you to be prepared. Our friends at Cornell University have created a useful resource for food industry producers to refer to in order to combat the COVID-19 pandemic.
Please click here for a practical and forthright resource for the food industry to take on this challenge.
Now, it wouldn't be too unusual to dedicate an entire article to salami and Swiss cheese because of the industry that we work in, but this charcuterie talk may not be what you’re expecting. I’ll pose this question first; have you ever had so many tasks to do and decisions to make at one time that you froze right in your tracks? Or felt so completely overwhelmed that you didn’t know where to start? If you have, you are definitely not alone. Research shows this is a normal response that occurs in your brain under these circumstances. Fortunately, there are some positive ways to approach these situations and help get you back on your productivity track. The ones that I’ve found to work well are the Swiss cheese and salami slice methods.
Taking small ‘bites” or poking “holes” in a large task or project would be considered the “Swiss cheese” method. This proven productivity method
Nelson-Jameson has our own line of high-quality, low-cost branded pH buffers. Reference buffers are available in pH 4.01, 5.00, 7.00, and 10.01, and are manufactured for utmost accuracy and repeatability.
They are color-coded for ease of use when training new laboratory, operational staff, or a tenured laboratory technician. Feel confident that they will be free of contamination and tampering with a pressure-sensitive seal that bonds to the bottle as well as a safety seal and torque-testing to ensure the cap is secure.
A pH/temperature table is printed on the bottle label for accurate calibration. The buffers are NIST traceable, and are manufactured under ISO 9000 quality standards. They are available in different size packaging options such as 475 mL and 1 gallon to accommodate any size operation.
If you are looking for cost savings and a quality line of pH buffers suitable for any laboratory, contact a Product Specialist today for more information!
Has it been awhile since you have seen your friends at Nelson-Jameson? Well there is a great opportunity next month to catch up. Stop by our booth, #717 at CheeseExpo April 14th - 16th. The show, which is the largest dairy industry trade exposition in North America, will be held at the Wisconsin Center in Milwaukee, WI.
Many familiar faces from Nelson-Jameson will join more than 3,500 processors and supplier partners in the international cheese, butter, and whey industries who will be attending the show.
We hope you are able to stop by! We always look forward to the chance to have some extra face-to-face time with our customers. Check out the link to register now. Use our promo code EXHIBITS for a FREE pass—including access to the exhibit hall, receptions, and lunches!