Nelson-Jameson, Inc. is a distributor to the food, dairy, beverage and agriculture industries. We supply items critical to the production of food including sanitation & janitorial products, personal protective equipment, laboratory products, process equipment, chemicals, and ingredients to plants and customers across all 50 states. The continued need of these items is critical to the supply chain, and production of products in the food industry.
Nelson-Jameson will continue to operate and serve our customers during the COVID-19 pandemic from the following Distribution Centers:
Twin Falls, ID
Our team is working diligently to continue to serve our customers and provide them with the supplies needed to avoid disruption in operations.
If you have any questions, please do not hesitate to reach out to us at: COVID19questions@nelsonjameson.com or visit nelsonjameson.com for continually updated information.
In times of great uncertainty, informed insight and clarity mean a great deal. Since the recent COVID-19 outbreak, Nelson-Jameson has been continuously monitoring the situation. COVID-19 is already having an impact on the way we interact with food and we want you to be prepared. Our friends at Cornell University have created a useful resource for food industry producers to refer to in order to combat the COVID-19 pandemic.
Please click here for a practical and forthright resource for the food industry to take on this challenge.
View additional resources, including Q&A directly related to the food industry.
If you have any specific questions pertaining to the products your company purchases from Nelson-Jameson, please contact your Account Manager for details. Any other general questions can be directed to COVID19questions@nelsonjameson.com.
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 helps you get your work done efficiently. According to the article linked below, “these small steps are sure signs of progress, which motivates and encourages you to take one step after the other. This progress also gives you tiny shots of dopamine—a pleasure kicker and the agent that ups your motivation. All these motivational spikes from Swiss cheesing your task help you tackle an overwhelming project in small but impactful ways…You started by taking a snackable piece from your cheese block (the overwhelming project). You poked holes in the cheese chunk by continuously doing small tasks one at a time throughout your work day. You created so many holes in the cheese block that you finished it.” Piece by piece, the project becomes much more manageable and before you know it, it’s complete.
Next, we have the salami slice method. This is not only used as a productivity method, but it is also seen in politics and negotiations. It’s anything you take down, slice by slice, until it’s finished. I’ve cited the analogy again from the article linked below. “You find that your salami roll (overwhelming task) is too thick to be bitten into. Any attempts to get started leave you paralyzed with panic and procrastination. You slice your work into manageable items. Prepare a list of tasks that make up the project, and start working on them, not the project. You complete the slices or the small tasks that make up the project. In other words, you conquer the project slice by slice until it’s done. So, in a nutshell, it revolves around slicing your project into smaller parts and focusing on them one-by-one rather looking at the big picture and losing your nerves.” The salami method assists you in organizing your workload as opposed to attacking it randomly.
Both of these methods have something in common—the power of small wins. Next time you are faced with an overwhelming task, hopefully Swiss Cheese and Salami will pop into your brain and provide you with a plan that makes the project easier to digest.
Has it been awhile since you have seen your friends at Nelson-Jameson? Well there is a great opportunity next month to catch up. Stop by our booth, #717 at CheeseExpo April 14th – 16th. The show, which is the largest dairy industry trade exposition in North America, will be held at the Wisconsin Center in Milwaukee, WI.
Many familiar faces from Nelson-Jameson will join more than 3,500 processors and supplier partners in the international cheese, butter, and whey industries who will be attending the show.
We hope you are able to stop by! We always look forward to the chance to have some extra face-to-face time with our customers. Check out the link to register now. Use our promo code EXHIBITS for a FREE pass—including access to the exhibit hall, receptions, and lunches!
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.
- Supplies. Make sure the workplace is stocked with sanitizers, paper towels, tissues, soap, and wipes. Our desks are some of the dirtiest places in the workplace. Make sure employees are equipped with the necessary cleaning supplies to wipe down their desk, keyboard, phone, and work surface. Discourage sharing of office supplies and pens during flu season.
- Sick Day Policy. Make sure employees are aware of the company sick day policy. If a sick employee comes to work, the spread of germs can be rampant. Encourage employees to stay home if they are sick. Employees may be hesitant to stay home because they need to get work done. Providing the option for ill employees to work from home can help to prevent the hesitation to stay home.
- Plan Ahead. Anticipate that sick days will happen. In order to plan ahead, cross-train employees to be able to cover for each other if someone is at home sick. Encourage employees who feel themselves getting sick to avoid close contact with others in break rooms or meetings.
- Flu Shot. Offer on-site flu vaccinations or provide information on community flu shot locations to encourage employees to prevent the flu at the beginning of the season.
There are many free materials available to educate employees on the dangers of workplace illness. Preventing an outbreak is much easier than reacting to one. The CDC offers great materials to print and distribute throughout the workplace. Download here: https://www.cdc.gov/flu/resource-center/freeresources/print/print-businesses.htm.