Sanitation & Janitorial

Highly Pathogenic Avian Influenza (HPAI) is a virus that can infect both domestic poultry and wild birds. However, research has shown that mammals such as dairy cattle can contract the Avian flu virus if they come into contact with infected birds or contaminated materials. Older cattle are more susceptible to infection and may exhibit symptoms such as fever, reduced appetite, and reduced milk production quality and quantity. Fortunately, infected cattle usually recover within 2-3 weeks.

According to USDA, FDA, and CDC reports, the Avian Flu has been found in unpasteurized milk from affected herds. However, the reports indicate that the US dairy supply is safe and free from contamination. Dairy producers must exclude milk from human consumption if it is sourced from an unhealthy animal.

A robust cleaning and sanitation program can help prevent the spread of HPAIv. To ensure the safety of employees and products, Nelson-Jameson offers a range of protective equipment

Every year, destructive and deadly dust-related fires and explosions affect a wide range of industries around the globe, including the food processing industry. 

According to the 2021 Combustible Dust Incident Report Summary by Dust Safety Science, in the United States alone, there has been an average of 133 fires, 30 explosions, 39 injuries, and one to six fatalities per year (between 2016 and 2021). 

To help manage dust-related fires, flash fires, and explosion hazards, the NFPA® introduced NFPA 652: Standard on the Fundamentals of Combustible Dust . 

All facilities that handle or produce combustible dust, or particulate solids that may become dust, are at risk of a potential dust explosion. NFPA 652 defines combustible dust

A pest control plan is necessary within all food processing facilities. The key to controlling pests is through prevention, defense, and management measures. As warmer weather approaches, it is the perfect time to check your insect electrocutor units to make sure they are working properly, and to do an annual bulb change. This is also a prime time to review your overall pest control program.

We know controlling pests is a challenge. This is why we have a diverse line of Pest Control Products. From insect elimination products and insecticides, to foggers and rodent control—we have everything you need to help keep pests out of your plant.

Another

5S is more than a program, it is a comprehensive system for organizing spaces so work can be performed efficiently, effectively, and safely. This system focuses on putting everything where it belongs and keeping the workplace clean, which naturally promotes a safer workplace with more efficiency.

When implementing a 5S system, it is important to remember to start small. Start with a pilot project to get a feel for if/what employee training is needed—how to implement the system, how to track progress, and how to celebrate success.

5S IS A FIVE-STEP PROCESS:

1. Sort: Separate the tools that are needed to get the job done.
   Remove everything else.
2. Set in Order: Place all relevant tools within reach of operatives and reduce the need to be away from

Color-coding allows for easy and quick communication of information essential for food safety. Designating critical control areas and zones helps your sanitation program by ensuring that the tools stay in the areas in which they are meant to be used, doing jobs they are meant to do.

Color-coded programs also help avoid bacterial and allergen cross-contamination within a facility or from one application to another, allowing you to maintain a safe food processing facility.

Consider bringing in help to develop and maintain a color-coded program.
Contact our Product Specialists for assistance today!

The Incoplas® LED Hybrid Hazloc, from Shat-R-Shield®, is a durable multi-purpose and corrosion-resistant LED lighting solution that can be used in heavy industrial applications where hazardous location lighting is required.

Features

• Specifically designed to withstand moisture, dust, chemicals, salt spray, and harsh environments.
• Uses thermally conductive engineered polymers to extract heat away from the light source and offer consistent heat dissipation.
• Significant weight reduction over comparable aluminum fixtures.
• Multiple mounting options to choose from.

As most in the food industry know, looking clean isn't the same as actually being clean. Though a new cleaning tool may appear to be ready for use right away, especially those sealed in plastic pouches, they need to be prepped for their first use. Here are a few steps that should be taken to ensure all new tools are ready for use in food production facilities:

1. Remove Labels
   It is essential to completely remove any label and adhesive, as the sticky residue can
   be a trap for debris and bacteria. This task is most easily done when dry, but if there is residual stickiness, simply use a towel with warm soapy water, or a towel soaked in vinegar to remove anything left behind.
2. Clean the Tool
   Since most tools are not produced in factory settings with the same rigorous sanitation requirements as food manufacturing, it is highly recommended to put new tools through an industrial dishwasher, or hand wash them prior to their first