Sanitation & Janitorial
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- October 03, 2013
Color-coding is an essential part of many of the operations that we at Nelson-Jameson sell to in the food industry. Color-coded products provide an effective way to organize materials/areas and to prevent cross-contamination. Working with our suppliers, Nelson-Jameson has aimed to offer an unprecedented, wide range of colors and products to meet the needs of our customers. You can check out our current catalog of color-coded products here.
Right now, we are working on adding even more colors and products to our offerings. This is where we would like your help! We are considering the inclusion of a new color, pink. If we were to add this color to our offerings, what specific items would you like to see added?
In addition, we are seeking out ways to take on customer needs when it comes to existing lines. What color gaps (orange, purple, black, etc)
- August 30, 2013
Steam: this is not really a topic most would like to think about as the temperature climbs. However, it is a topic you may want to take note of though for the next few moments, as it could affect your bottom line this summer and beyond. Steam cleaning is a powerful method used to combat germs and to sanitize surfaces in domestic, commercial, and industrial spaces. This summer, Nelson-Jameson is offering some one-time-only deals on steam cleaners.
For food operations, there are several key aspects of steam cleaning that are ideal for industrial settings. First, steam cleaning is effective; it kills germs and bacteria. It also attacks grease and cleans surfaces thoroughly. Second, it is cost-effective. Using steam means less chemicals in your plant and it means merely adding water to your steam cleaner to effectively get the job done. Third, the right steam cleaner can reduce your manual labor costs.
If you would like to know more about steam cleaners for your operation and
- July 02, 2013
To amend a famous phrase: "Nothing can be said to be certain, except death, taxes...and pathogens." That is right. These tenacious little trouble makers are constantly knocking at our doors in the food industry. It is hard not to resent their tenacity and the ill effects they bring with them on a daily basis. However, there is hope! Get ready to give our microscopic mischief makers the boot!
A new tool in the fight against pathogens called the “HACCP Defender Boot Sanitizing System” will have your employees lining up to focus on this very issue. The HACCP Defender is a walk-in station that utilizes the proven power of Alpet D2 Surface Sanitizer to thoroughly treat employees' boots before they walk into critical areas of your operation.
The HAACP Defender uses infrared sensors to operate control doors and sprayers, that combined are designed to ensure boots get a thorough application of ALPET D2. Featuring stainless steel construction, the walk-in design
- June 25, 2013
While sitting and reading this, you can probably look around and find something dusty. Maybe it is the top of your screen or the top of your keyboard. Dust can be annoying. Dusting is a necessary annoyance. It may be hard to think of it as a critical hazard, though. However, “dust” takes on a whole new meaning when it comes to plant maintenance. If you are one of the 30,000 U.S facilities at risk for combustible dust explosions, dust may be a significant threat to your employees and your operation.
According to Nilfisk Industrial Vacuums, "Regardless of industry or material, combustible dust can be formed from milling, sanding, grinding, crushing, cutting – or simply handling product in powder form." One might not realize the potential danger combustible dusts possess and or even what exactly is considered "combustible." For example, grain dust, perhaps a harmless sounding material to the layman, is "nine times as explosive as coal dust." Such insights should
- April 17, 2013
When you hear about pest control in the food industry, one of the most common forms you hear about are insects. Depending on your geographic location, insects can be a problem year round, or rather be an extreme issue in the Spring of the year when the climate is prone to producing the proper temperatures for population growth and potential infestation.
In a recent Food Quality article, Jim Fredericks, PhD does a great job at addressing some of the pests that aren't as commonly acknowledged. Touching base on pests from cockroaches to stored product pests, Dr. Fredericks discusses the issues associated with these organisms, as well as, ways to detect and control their population.
- March 13, 2013
EPDM is the standard elastomer on many pumps and valves and is not compatible with petroleum-based products. Using lubricants such as the popular Petro-Gel in these applications