Sanitation & Janitorial
- January 22, 2025
The innovative new Vikan UST Tank Brush was developed through extensive research and a deep understanding of the food processing industry's needs and challenges, directly reflecting their commitment to hygiene and safety. Engineered with Vikan’s patented Ultra Safe Technology (UST), this color-coded brush provides excellent bristle retention to minimize the risk of product contamination and costly recalls.
- December 14, 2024
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.
- September 30, 2024
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
- August 12, 2024
Note: This is part 1 of a series of articles showing how the color-coding system can improve safety and efficiency in your facility.
On a global scale, the United States food supply is one of the safest. However, it’s still important to maintain a focus on protecting consumers from preventable foodborne diseases. One simple step can be taken to prevent cross-contamination of allergens that can lead to sickness or extremely costly recalls: a color-coding system for tools.
Color-coding tools, clothing, supplies, and more (see our color-coding products here) in a food processing facility allows for easy and quick identification and communication of information that’s essential for food safety and protects employees and consumers. Designating critical control areas and zones helps your sanitation program by ensuring that the tools stay in the areas
- April 14, 2024
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 - July 06, 2023
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
- May 23, 2023
This webinar provides crucial information on preventing and mitigating combustible dust hazards, emphasizing the potential dangers posed by fine particles in specific environments, including the risk of fires, explosions, and safety hazards for personnel. Enhance your awareness and knowledge of combustible dust dangers by watching the Dust Busters Webinar, led by industry-leading experts in dust hazard prevention. The webinar covers essential topics such as understanding combustible dust explosions, conducting site dust hazard assessments, implementing mitigation strategies, and addressing frequently asked questions. Tailored for individuals in plant operations, the webinar is particularly relevant for those in processing facilities, manufacturing plants, and similar environments prone to generating combustible dust.
- May 08, 2022
In a food processing facility, there are some hazards that can be easily spotted with the human eye: a color-coded tool in the wrong portion of the plant, a visibly-soiled food contact surface, a leaking/corroded hose, etc. However, there are a plethora of hidden and sometimes even invisible threats looming. One potentially fatal threat in food facilities that may linger out of sight is DUST.
What is combustible
- February 20, 2022
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:
- Sort: Separate the tools that are needed to get the job done.
Remove everything else. - Set in Order: Place all relevant tools within reach of operatives and reduce the need to be away from
- Sort: Separate the tools that are needed to get the job done.
- January 07, 2022
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.
