Safety & Personnel
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- June 13, 2012
This is the final article in a series of three articles focusing on 5S methods.
In this third of three pieces on the 5S program (you can learn more about 5S and associated products by clicking here or here.
5S is a method developed to create standardized, efficient, clean, and safe working environments. A common way of implementing 5S methods in facility is through the use of color-coding. An effective color-coding system in a kitchen, factory, processing facility, hospital, etc. does a lot to help meet the “standardizing," and "sustaining"
- June 08, 2012
This is the second article in a series of three articles focusing on 5S methods.
In last week's article, we took a brief look into the 5S method. This step-by-step method of workplace organization has been successfully incorporated into an array of settings: from industrial work floors to governmental offices. In this second of three pieces examining 5S, we’ll focus on a relatively simple but extremely effective product that
- 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.
- 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.
- December 30, 2010
Metal detection is an important part of food processing efforts to ensure food safety and more. According to an August Cheese Market News piece: “preventing
- October 28, 2010
The January 2010 issue of EHS Today, a magazine for Environment, Health, and Safety Leaders, featured a three part series focusing on the importance of a lockout/tagout (LOTO)
- October 14, 2010
Most food processing facilities these days have metal detection equipment in place. It is designed to detect contaminants from a variety of sources and prevent them from entering the finished food product. Current hazard analysis critical control point (HACCP) programs place emphasis on assuring that no contaminants reach the end user. There are numerous contaminants that can be detected by metal detectors, but one that most people wouldn’t think of is disposable gloves.
Disposable gloves are used in food processing facilities every day, and the risk of a piece tearing off or even an entire glove getting into the product can be a major concern. There are no detectors for your average vinyl, nitrile or even latex gloves when they are used in food processing facilities and get into the product. One way of combating the risk of harming your product and in turn losing both time and money is to use metal detectable gloves, along with some sort of metal detection equipment that your product goes through.