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Avian Flu H5N1 has brought a spotlight back to the world of personal protective equipment. In fact, the CDC released new recommendations in May with specific PPE protocols.
However, proper PPE is an evergreen tool for own protection as well as food safety regardless of new potential contaminants.
Recently, Nelson-Jameson joined the Wisconsin Cheese Makers Association for a discussion where a panel of dairy industry experts discussed H5N1’s effect on PPE, innovations, and hidden costs when not using the best choices in PPE. Read on to learn more.
From Toes to Above the Nose
Protecting every area of the body with PPE is incredibly important when working with food ingredients. From boots to gloves to eyewear, protection helps prevent cross-contamination and injury. However, comfort and ease of use can be equally important.
And head and eye protection is exceptionally important with H5N1, as humans who have been impacted by H5N1 tend to have symptoms appearing in their eyes. The CDC has made the recommendation that safety goggles or face shields be worn.
Pete Butorac, Technical Sales Manager specializing in Safety/PPE for Nelson-Jameson, joined the panel to discuss the importance of eye protection among other protective headgear and offered some tips on what to look for during the evaluation of eye and head PPE.
Here are some tips on what to look for in eyewear:
- Anti-fog bond
- Scratch resistance
- Interchangeable prescription lenses
- UV protection
- Full circumstance coverage
- Lightweight materials
Features to look for in head PPE:
- Air vents that can be toggled on and off
- Rear head coverage
- Add-on ear muffs
- Cooling inserts
- Reflective stickers for visibility
- Color-coding system to prevent cross-contamination
During the panel, Butorac emphasized the importance of comfrot in addition to protection.
“The easier it is and the more comfortable it is, the more likely it is to be used—and that's ultimately what we need everybody to do is use the stuff that's going to protect them.”
Hands-on Protection and Hidden Costs
Gloves are among the most consumable pieces of PPE in the dairy industry, but the cost goes far beyond the glove itself. As one panelist pointed out, gloves can cause obvious dermal issues and often-overlooked muscle issues. Glove tears can lead to increased glove thickness, which is more taxing on the hand and can lead to costly injuries.
Additionally, the hand is the most common site affected by occupational skin disease, impacting almost 2 million people with costs of up to $2 billion annually.
What to look for in protective gloves:
- Adequate gripping ability and cut resistance
- Chemical protection
- Flexivle and lightweight
- Touch screen compatible
- Suitable for extremely high and low temperatures
High-quality gloves benefit both employees and employers. Employees can minimize exposure to harmful chemicals and toxins while reducing pain and discomfort, which improves job satisfaction. Quality hand protection also improves organizational efficiency by reducing waste and employee time off for recovery.
With thousands of options with different materials, textures, lengths, colors, and shelf life, gloves are not one-size-fits-all. So be sure to find a supplier that is and can meet all of your unique needs.
Your One-Stop Shop for PPE
Avian Flu H5N1 has resurfaced the conversation around PPE. It’s as important as ever to ensure that your team has equipment that is equal parts safety and comfort.
Nelson-Jameson is your single-source distributor for PPE, combining the expertise and technical support to protect your entire team while consolidating your supply management!
Preserving dairy legacy
The National Dairy Shrine, located in Fort Atkinson, Wisconsin, was established in the mid-1940s after the end of World War II. Dairy farming had thrived during the war, and farmers were hopeful about the future success of the dairy industry. The organization was created to promote the dairy industry and preserve its history. The National Dairy Shrine is dedicated to uniting individuals who are passionate about preserving the dairy heritage and ensuring the continued success of the dairy industry. The organization embraces all aspects of the dairy industry, including dairy producers, students, and marketers, with the goal of honoring the past and inspiring future dairy leaders.
Generous contributions allow the organization to recognize current leaders, provide scholarships and internships, and safeguard valuable resources for future generations. Every year, an awards and recognition banquet is held to induct members into the National Dairy Hall of Fame.
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
Read what Nelson-Jameson Technical Sales Managers Reggie Way and Steve Funk say about dairy processors meeting the needs of an increasingly diverse consumer sector.
Article published in Dairy Foods Magazine | by Richard Mitchell
Nelson-Jameson's Director of Regulatory Affairs, Wendy Johnson, and VP of Corporate Responsibility and Development, Mat Bartkowiak have co-authored a feature in the well-recognized Food Quality & Safety magazine. This article explores the practical strategies and considerations necessary for fostering a robust food safety culture within organizations, from continuous training and feedback mechanisms to aligning objectives and celebrating achievements. By engaging employees at all levels and reinforcing the importance of food safety, organizations can cultivate a culture where everyone is committed to safeguarding the health and well-being of consumers.
by Steve Funk | Senior Cheese Technologist at Nelson-Jameson
Cultures and enzymes are biological catalysts for dairy product production, but they’re also catalysts for the dairy industry as a whole. These hard-working elements work quietly behind the scenes to strengthen the industry’s brand reputation, increase dairy product market share, and delight consumers.
As the industry continues to adapt to changes and face new and long-standing challenges, cultures and enzymes help dairy advocates respond with answers. The trend toward plant-based alternatives is answered with vegetarian enzymes. Interest in health and wellness is answered with cultures that stimulate the probiotic benefits of yogurts, kefirs, and other cultured dairy. Here are five ways that cultures and enzymes are helping dairy processors.
Consumer Trends: Year after year, dairy processors aim to strike a balance between tradition and innovation. Consumers
Ensuring the safety of workers from hazardous energy is a fundamental responsibility, and while adhering to OSHA standards for Lockout/Tagout (LOTO) is crucial, there are additional steps that employers can take to elevate workplace safety. With increased OSHA scrutiny and fines in 2023, it becomes paramount to go beyond basic LOTO protocols to prevent scenarios not covered by guidelines. A comprehensive safety approach involves managing hazardous energy in six key areas, including scope, purpose, practices, authorized personnel, safety methods, and devices. Training plays a critical role in communicating procedures to all employees, with periodic reminders reinforcing workplace safety. Clearly defined roles and responsibilities, detailed guidelines, and contingency plans for unexpected events ensure a robust safety framework. Regular reviews and adjustments to LOTO procedures, coupled with the use of secure lockout/tagout devices, further solidify a workplace's commitment to ongoing safety.
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
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.