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There is no such thing as a “good” bag or “bad” bag. In cheese packaging, what matters is whether the bag works for your particular application.
- Prior to using a particular cheese bag on a regular basis, you should “qualify” the bag for your process. That means running a small number of bags on machinery under standard conditions. Ideally, technical experts from your bag vendor should be present during the trial run.
- Examine the package for an adequate, leak-proof seal. Put it through your standard storage and distribution process. Only then can you be confident that this particular bag works with your manufacturing process.
- If anything in your process changes, you should re-qualify your packaging material. In order to keep your cost as low as possible, packaging materials are usually designed with a very small margin of error. Even something as simple as a new sealing bar can be reason
If you have seen "Goodlatte" in the news lately, it might not be in reference to Starbucks. Instead, Reps. Bob Goodlatte, R-Va and David Scott, D-Ga are in the news due to their proposed "Dairy Freedom Act." In response to the Dairy Security Act, the proposed Act, according to the Capital Press, offers margin insurance for "producers to reduce catastrophic losses. But it does so without a milk supply-management element." Numerous manufacturers and retailers have signed on in support of the proposed Act, including the National Grocers Association, the Wisconsin Cheese Makers Association, in addition to many more.
Despite these endorsements, the Act has also drawn some criticism. A piece on the PR Newswire explains: "Opponents of supply management believe it would increase domestic prices
Nelson-Jameson, Inc. has the largest collection of reagents assembled exclusively for food & dairy testing laboratories. Reagent chemicals should be handled only by qualified individuals trained in laboratory procedures and familiar with their potential hazards. “Right to Know” laws make it mandatory that anyone handling a hazardous substance be informed of the health hazards and safety precautions associated with that chemical.
Material Data Safety Sheets (MSDS) are provided by Nelson-Jameson as required by OSHA’s Hazard Communication Law for products designed as hazardous. Our automated system assures that you will receive an MSDS with your first purchase of that hazardous item. You may also contact us to request MSDS information
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.
When it comes to food illness, such names as Listeria, E.coli, etc. might be familiar. A name that may be more of a surprise to some is "Hepatitis." More specifically, Hepatitis
The food industry, in so many ways, is a product of the sun. The sun is a source of energy and growth for plants in the field and animals out to pasture. What if this same source at the heart of the food industry, could also power the operations of the food industry itself? The idea of harnessing the sun through solar power is nothing new; what is new is the more earnest ways in which companies of all kinds are exploring ways to implement and use solar power in everyday operations. Not just the concern of a few environmentally conscious companies, the use of alternative power sources is something that is gaining more attention across the food industry thanks to the demand for “green” products and the possible cost-savings that can come with a successful solar power program.
Conversely, the reality remains that solar energy programs are expensive and can be difficult to implement in the industrial sector. The use of solar energy is far from being widespread in the food industry at this point. With these challenges still very much in place, why is there this focus, by some food industry interests, on looking further into solar energy?
Achieving some level of energy independence is one of the key reasons why industry interests are pursuing solar power. Whole Foods, for instance, utilizes solar power as a supplement to their wind power credit purchase. The company considers cost-saving concerns along with environmental concerns as both important factors in utilizing solar power. As their site states, a successfully implemented solar installation can: “Produce and save more than 2.2 million kilowatt hours over 20 years,” “Result in more than 1,650 tons of CO2 emissions avoided, the equivalent of removing 440 cars from the roadways,” and “Reduce the impact on our country's power grids.”