Learning Center
Good sanitation and janitorial practices are essential to the safe and clean operation of a food processing facility. One crucial element that can be overlooked is brooms.
A successful food processing facility is also a clean one. Maintaining a consistent level of cleanliness keeps food products free of pathogens and workspaces free of hazards. Using the right tools is key to maintaining those standards.
Brooms are an essential piece of cleaning equipment in every food processing plant. But not all brooms are the same – choosing a broom with the right bristles for the job is essential. There are many options when looking at the bristles in your broom's material, including stiffness, color, and flagged or unflagged bristles. Both flagged and unflagged brooms have applications within food processing plants. Choosing the correct one can make your clean-up job easier and more thorough.
Stay ahead of the curve with the latest advancements in dairy processing sanitation. As Jason Huff, commercial executive director at Nelson-Jameson, points out, “... manufacturers have responded to the increasing complexity of foodborne illness challenges by developing products that meet the evolving regulatory landscape. As a result, the dairy industry now relies on sanitizers that are specifically designed to combat a broader spectrum of pathogens, ensuring a safer and more hygienic production environment.”
What We Learned at the Fall 2024 Dairy Sustainability Conference
Nearly 400 from the dairy industry gathered in Minneapolis last week for the 2024 Dairy Sustainability Alliance Fall Meeting. And while dairy sustainability is evergreen, the first-ever sell-out crowd proved that the topic has never been more critical than it is today.
The fall gathering featured a day filled with sessions from dairy industry experts and leaders, and the Nelson-Jameson team was in attendance to participate in the discussions that will help shape the future of dairy sustainability and solutions.
We had an incredible time at the summit where attendees learned ways to evolve their strategies along with the evolution of dairy sustainability itself. Below are
It’s been a banner year for Nelson-Jameson in 2024 – and now, we’re reminded of that fact every time we look at our calendar.
The Nelson-Jameson 2024 dairy-themed calendar has taken us to the end of an incredible year, winning Gold at this year’s Muse Awards.
The calendar is a year-long celebration of everything dairy, featuring artists from around the U.S. who earned a spot from our judges. Entrants were given general guidelines for creating a piece of art or a photo to celebrate
Enhance workplace efficiency and eliminate waste through a structured five-step approach
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.
We’ve shared some of the hidden costs that can come with insufficient or ill-fitting personal protective equipment (PPE). There are additional challenges that come with gear that must not only protect from danger but also protect from cold weather.
Below we share some of the gear and tips that will help keep your workers safe, warm and dry during the winter season or in cold storage areas.
Tingley Jackets: Tailored to Your Needs
A functional and warm work jacket is indispensable during cold weather months. But like any jacket, they’re not one-size-fits-all. Tingley SYNC System®
Our line of Sani-Safe® knives offers the weight and balance of wood-handled knives with the sanitary advantage of polypropylene.
To maximize the performance of Sani-Safe Cutlery, we recommend adhering to the following guidelines.
- Cutlery should be hand washed in mild to medium strength detergent and towel-dried.
- Knives should NOT be placed in automatic dishwashers. The blade edges will be dulled from rubbing against each other, and caustic detergents will cause staining and pitting of the blade.
- Cutlery should NOT be soaked for long periods or submerged for cleaning. If cutlery is soaked in soap, bleach, or chlorine, the soaking should be kept to a minimum, the products rinsed thoroughly, and dried immediately.
- Chlorine and bleach discolor and pit stain-free and high-carbon steel. If chlorine or bleach products come in contact with the blade, they must be thoroughly rinsed off immediately.
- When cutlery is left
There’s no universal solution for a successful Lockout/Tagout program, but it is important to understand the difference in padlocks. The key to understanding lies in the names: “keyed alike” and “keyed different.”
In this guide, we help any organization with Lockout/Tagout needs choose between keyed alike or keyed different padlocks to implement the best system in place for unique needs.
Related: Build a Safety, Protection
SQF: What It Takes to Score 100%
From farm to retail, the SQF (Safe Quality Food) food safety codes are designed to help
Nelson-Jameson is a champion of workplace safety, offering up tips and the right tools to protect workers. In this article, Nelson-Jameson Product Manager Courtney Boeger shares how you can protect staff while preventing costly fines from OSHA. Read on to learn about our approach. Note: This article was originally authored for Industrial Safety and Hygiene News.
