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Now, it wouldn't be too unusual to dedicate an entire article to salami and Swiss cheese because of the industry that we work in, but this charcuterie talk may not be what you’re expecting. I’ll pose this question first; have you ever had so many tasks to do and decisions to make at one time that you froze right in your tracks? Or felt so completely overwhelmed that you didn’t know where to start? If you have, you are definitely not alone. Research shows this is a normal response that occurs in your brain under these circumstances. Fortunately, there are some positive ways to approach these situations and help get you back on your productivity track. The ones that I’ve found to work well are the Swiss cheese and salami slice methods.
Taking small ‘bites” or poking “holes” in a large task or project would be considered the “Swiss cheese” method. This proven productivity method
Nelson-Jameson has our own line of high-quality, low-cost branded pH buffers. Reference buffers are available in pH 4.01, 5.00, 7.00, and 10.01, and are manufactured for utmost accuracy and repeatability.
They are color-coded for ease of use when training new laboratory, operational staff, or a tenured laboratory technician. Feel confident that they will be free of contamination and tampering with a pressure-sensitive seal that bonds to the bottle as well as a safety seal and torque-testing to ensure the cap is secure.
A pH/temperature table is printed on the bottle label for accurate calibration. The buffers are NIST traceable, and are manufactured under ISO 9000 quality standards. They are available in different size packaging options such as 475 mL and 1 gallon to accommodate any size operation.
If you are looking for cost savings and a quality line of pH buffers suitable for any laboratory, contact a Product Specialist today for more information!
Understanding the diverse landscape of stainless steel grades is imperative, especially when catering to the specific requirements of food-related industries. With approximately 150 stainless steel grades available today, only a select few meet the rigorous standards for food-grade applications. The 300 and 400 series steel dominate the food-grade stainless steel landscape. The 300-series, distinguished by the presence of chromium and nickel, includes notable variations like 304, widely employed in dairy, beer, and food processing due to its exceptional corrosion resistance. The 400-series, characterized by chromium dominance, encompasses varieties such as 430, notable for its susceptibility to corrosion in challenging environments. To qualify as food-grade stainless steel, the material must withstand acids, alkalis, and chlorides, ensuring resistance to caustic substances that could contribute to premature corrosion. Explore the intrinsic properties, types, and applications of food-grade
The flu season is upon us. Illness in the workplace can cause major problems—missed deadlines, lost productivity, and therefore lost profit. When at work, we are in close proximity with our co-workers which encourages the spread of germs. Employers play an important role in preventing the spread of illness and ensuring employees stay healthy and productive. Here are a few tips to avoid an illness epidemic at your workplace:
- Handwashing. It seems elementary, but proper handwashing is the easiest way to prevent the spread of germs. The best practice is to scrub hands under water for 20 seconds. Post signage and reminders for employees to regularly wash their hands.
- Sanitizing. Hand sanitizer is a great alternative when hand washing isn't available. Encourage employees to regularly utilize hand sanitizer, especially when leaving a work space. Provide sanitizers all throughout the workplace for easy accessibility and usage.
Cleaning and sanitizing, though often used interchangeably, play distinct and crucial roles in ensuring the safe production of high-quality dairy products, food, and beverages. Cleaning involves physically removing visible dirt, grease, and particles from surfaces, making them shiny and spotless. However, it doesn't eliminate illness-causing pathogens. On the other hand, sanitizing, which follows cleaning, reduces harmful microorganisms to safe levels. Skipping the cleaning step renders sanitizing ineffective. The process includes wetting, scrubbing, rinsing, applying sanitizer, and allowing the surface to air dry. Both actions are vital to prevent pest infestations, comply with food safety laws, protect against foodborne illnesses, and minimize waste. Training is crucial, ensuring employees understand the proper use of chemicals, concentration, mixing procedures, storage, and the importance of personal protective equipment. Color-coding tools helps prevent cross-contamination, emphasizing
“Clean” is seemingly a self-apparent word. We know it when we “see” it, right? Perhaps we can “feel” it after we finish the process of cleaning (ooh, it can be a verb too!)? This isn’t meant to get too metaphysical or anything, but if we take a second and really consider the meaning of the term, it can get problematic quickly.
Outwardly clean-looking surfaces can easily harbor microscopic maleficence. For instance, what would happen if a food-contact surface that otherwise looked pristine had a contaminated surface as big as the head of a pin. How bad could it be? In the case of norovirus, the amount of viral particles that can fit in that tiny space “would be enough to infect more than 1,000 people”.
The
Choosing the correct safety knife is a crucial decision that hinges on understanding the distinctions between retractable, fixed-blade, and breakaway knives. Each type serves specific purposes, and this comprehensive guide delves into the unique features and advantages of each. Retractable knives prove to be versatile choices for general or everyday use, allowing quick adjustments in sharpness and cutting depth. Fixed-blade knives, on the other hand, excel in heavy-duty cutting jobs with securely locked blades offering stability and versatility. Breakaway-blade knives, housed in brightly colored casings, feature segmented blades ideal for tasks constantly dulling blades. Explore additional specialized blades tailored for specific tasks, such as carpet cutting or crafting, and personalize your utility knife further with features like self-retraction, folding fixed-blades, efficient blade changes, hang holes, and string-cutting capabilities. This guide empowers you to make an informed decision,
Explore the diverse world of protective fabrics with our comprehensive guide to various protective materials. Starting with Spunbonded Polypropylene, this lightweight and breathable fabric offer economical protection against non-hazardous environments, making it ideal for applications where workers need defense against dry particulates, dirt, and grime. Laminated Polypropylene takes it a step further, featuring a bonded polyethylene sheet for added liquid splash protection. Polyethylene (PE) emerges as a highly effective fluid barrier, perfect for industries like food service and processing. The Spunbonded-Meltblown-Spunbonded (SMS) fabric introduces a unique tri-laminate construction that combines strength with softness, providing excellent barrier protection without compromising comfort. Tyvek®, crafted from high-density polyethylene fibers, stands out for its exceptional barrier protection, tear resistance, and low linting properties. Finally, Keyguard emerges as a noteworthy alternative
Properly measuring a sanitary fitting and knowing what size to order can be a common problem. This is our top reason for returns, regardless of the type of fitting or gasket being ordered. Here are some tips on how to measure a sanitary fitting.
Regardless of the fitting type being measured, the OD of the tube will be the fitting or gasket size you will need. If you look at the diagram below, most people will measure the Outside Diameter/OD (item A in the diagram) and assume that is the size of the fitting, but this is incorrect. Others will measure the Inside Diameter/ID (item I in the diagram), but this is incorrect also. The proper way to measure for a fitting size would be to measure the OD of the tube (item O in diagram). For example, a 2-inch Tri-Clamp Ferrule will have an OD (item A in diagram) measurement of 2.5", ID (item I in diagram) of 1.87", and a Tube (item O in diagram) size of 2".
During our conversations with regulatory folks, a common theme has developed. Overwhelmingly, regulators have stressed the importance of a “culture of food safety”. This means that food safety isn’t relegated to only a few individuals in a plant. Instead, a culture of food safety is one where a business has inclusively brought in ALL stakeholders, from CEOs to part-time employees to learn, practice, and respect food safety standards. Instead of viewing food safety as only rules that haveto be followed or marks to simply check off on a sheet, food safety becomes a mindset and unifying goal across the plant and across the company.