Food Safety
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- April 05, 2012
Color-coding is an important topic for food processors and at Nelson-Jameson, Inc. we understand this. We continue to work with our suppliers to provide the products necessary for you, our customer, whether that be the same products in new colors or completely new products to fill a void.
One request we’ve continued to hear is the need for additional colors. About a year ago we began offering orange products and we heard rave reviews, but that we needed still more colors. So, we are happy to announce that we are now adding purple to our product offering. You will find that many of our most common products are now available in purple to allow you to expand your color-coding programs.
Whether you need a shovel, floor sweep, utility cart or knife in purple, we now have you covered. We continue to look for more products in purple to expand our offering, but
- January 12, 2012
Handwashing is a front line of defense when it comes to food safety. It is also a commonly misunderstood practice that deserves some careful attention, as seemingly self-apparent as it might appear.
The Mayo Clinic states that “frequent hand-washing is one of the best ways to avoid getting sick and spreading illness,” and “offers great rewards in terms of preventing illness. Adopting this simple habit can play a major role in protecting your health.” In the food industry, proper handwashing is a practice that can keep both your customers and your employees safe and healthy. For many folks, there are many misconceptions about handwashing that are out there because of its supposedly obvious nature. The Center for Disease Control recommends the following as standard protocol.
See how this compares to your ideas about proper handwashing:
• Wet your hands with clean, running water (warm or cold) and apply soap.
• Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.
• Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.
• Rinse your hands well under running water.
• Dry your hands using a clean towel or air dry them.Though it may be strange for visitors to your operation to hear employees humming “Happy Birthday” throughout the facility, consider it the sound of properly ensuring enough time to effectively combat germs and thus, avoid contamination of the final product.
- January 05, 2012
Don’t have enough room for a large incubator to perform bacteria testing? We have learned there is another option to detect
- December 06, 2011
In the food industry we know that foodborne illness is a serious issue. Understanding potential customer complaints and feeling secure in fulfilling your part of the food supply chain are good enough reasons to understand some facts and misconceptions about public health. Hence, the following is for informational purposes and should not be used to diagnose any medical issues. As we will see, the need to check in with a medical professional can help one get more quickly on the path to recovery when it comes to the flu.
It is coming to that time of year... With winter approaching concerns can arise about the flu season. When an elevated number of individuals are struck with illness, including at times stomach and intestinal problems, questions can arise what microscopic entities are responsible for making you such a wreck. In terms of the food industry, it is a good idea to understand some basics when it comes to making sense of some often confused realities of the flu and stomach illnesses.
To begin, stomach flu (viral gastroenteritis) is not the same thing as the "flu" (influenza). Influenza, according to the U.S. National Library of Medicine's MedlinePlus website, "is a respiratory infection caused by a number of viruses." Symptoms can include the following: "Body or muscle aches/Chills/Cough/Fever/
Headache/Sore throat" and the flu "almost never causes an upset stomach." Hence, the label of "stomach flu" can easily be confused with other "flus" making their way around the populace in these cold winter months. - November 17, 2011
The Food Modernization Act (FSMA) has been a continued and focused project for the FDA throughout 2011. The FDA is actively working on shaping and implementing the
- November 14, 2011
Originally from the Japanese car industry, the 5S method is now commonplace in production facilities globally. It provides a streamlined work environment that can lower costs, increase efficiency, and produce better product and a more motivated staff. 5S lays the groundwork for a visual workplace – for improving quality, organization, efficiency, housekeeping AND safety in your organization.
5S consists of these components:
Sort – go thru each area and eliminate all tools and supplies not used in that process.
Set in Order - arrange the work area for maximum efficiency, everything in its place.
Shine - a systematic approach to cleaning and scheduled maintenance of all equipment.
Standardizing - everything looks the same and is simplified.
Sustaining – keeping up what has been accomplished.
- November 10, 2011
One of the most interesting stories from the lab department occurred about 12 months ago and continues to unfold. We received a call from the father of Chad Campbell, a very
- October 13, 2011
What is WLA? Wisconsin Laboratory Association. I had heard of this organization for years, but not until I became a member did I realize the important benefits it