New Year, New Sanitation Program

Achieve an effective sanitation program in your facility with footwear and surface sanitation products! In the food production process, cross-contamination can occur at any point. Employees can track in a myriad of potential contaminants and unknowingly put an operation at risk each time they breeze through a doorway to a production area. Having an effective sanitation program in place that addresses employee hygiene is key.

A primary route of contamination is the bottom of people’s shoes, so cleaning footwear has become just as important as washing hands when coming into a facility. “Items which contact the floor are contaminated and could serve as vectors; despite daily cleaning of high-touch surfaces such as floors, it has already been shown that bacterial and viral contamination return rather quickly” (Pyrek, 2018, pp. 1). To help combat this issue, Nelson-Jameson carries several options for minimizing contamination from footwear including: Boot Scrubbers, Doorway Foamers, and Disinfectant Mats. These products are designed to be located at entryways of facilities to remind employees to clean and sanitize their shoes upon entry.

Cleaning and sanitizing surfaces is also an integral part of a sanitation program. Having the correct sanitizers for your processing facility can prevent the spread of microorganisms that cause foodborne illness. At Nelson-Jameson we have a full line of Alpet® Sanitizers that are both food contact and non-food contact approved for your facility.

Overall, this program is designed to aid in preparing your facility to be sanitized, but you can’t sanitize without cleaning first. It’s apparent that many individuals interchangeably use the terms cleaning and sanitizing, when in fact they are different. Cleaning is described as the physical removal of visible dirt, soil, food particles, grease, or allergens from equipment, utensils, or work surfaces. On the other hand, sanitizing reduces the number of harmful microorganisms from a cleaned surface. Cleaning must always come before sanitizing. If cleaning is skipped, the sanitizing process will be ineffective as oil, grease, and dust deactivate sanitizers. While these products are not guaranteed to remove all bacteria, they do bring the amount down to a safe level.

Start preparing your processing facility today—request or download our updated 12-page Footwear & Surface Sanitation Flyer. It contains an array of products to help make protecting your facility and products easier!

Sources:

Pyrek, K. M. (2018, October 31). Shoe Sole and Floor Contamination: A New Consideration in the Environmental Hygiene Challenge for Hospitals. Infection Control Today.      https://www.infectioncontroltoday.com/view/shoe-sole-and-floor-contamination-new-consideration-environmental-hygiene.

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Happy Holidays from Nelson-Jameson, Inc.

One of the real joys of the holiday season is the opportunity to say thank you! Our entire organization appreciates your partnership and thanks you for your loyalty and goodwill throughout the year. This year has been nothing but ordinary, but Nelson-Jameson would like to recap on the great accomplishments that came with the 2020 year:

New Location: In January, we successfully opened our second Marshfield, WI location, our new corporate office. Due to the significant growth we have experienced over the last several years, we opened this location to accommodate around 90 of our 210 employees to provide them with newly renovated work spaces.

New Website: We are continuing to work our way through transferring our current website to a new, more user-friendly platform. Our goal is to implement our new website to allow for our customers to be able to navigate through with easier searching capabilities.

New Employees: We have significantly grown in employees in 2020. This year has been nothing but ordinary for everyone, but even with working remotely, we have been able to add and fill new positions within various departments throughout the company.

New President: In October, we announced our organization’s new President, Mike Rindy. Mike has worked in the dairy and food industry for more than 34 years. What started as a job in his cousin’s cheese factory back in 1986, turned into a lifelong passion. Since then, Mike has served in various industry roles ranging from technical service to executive management, where he has experience leading diverse teams to achieve outstanding sales and operational results.

Holidays are the perfect time to be thankful for your friends and family. We would like to thank you for being such a good friend to Nelson-Jameson and for allowing us to experience the accomplishments we have in 2020. We appreciate your business and the opportunity to serve you. We look forward to providing you with food industry expertise, food safety programs, regulatory and chain of custody documentation, supplier consolidation, inventory management solutions, and more in the upcoming year! From our family to yours—may your holidays and entire year be filled with peace and happiness!

 

 

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The (In)Famous Fruitcake

A light snow falls on a cold December afternoon. Up pulls the delivery person with a parcel for you. As you eagerly await them to make their way up to the entryway, you can’t help but wonder what kind of treasure may rest inside. After feigning indifference to the whole excitement at the door, you quickly make your way to the kitchen table and open it up. Inside, your favorite aunt has dutifully and carefully wrapped…a fruitcake. You do which of the following:

A. Excitedly reach for a plate and a nearby knife.
B. Sob uncontrollably in disappointment and throw it.
C. Rewrap it and go visit your sister and her kids.
D. Hide it away only for your consumption (along with those boxes of chocolate covered cherries).

Perhaps the answer is obvious to you…perhaps not. No holiday dessert has drawn in such debate like the fruitcake. As The Society for the Protection and Preservation of Fruitcake (yes, indeed) stated, fruitcake has been “the butt of many jokes and practical jokes-and yet” fruitcake is “esteemed by many, and an important part of many folks’ holiday.” This is certainly true, perhaps even within families: with the pro-fruitcake consortium on one side and the fruitcake defamation league on the other side.

Johnny Carson once famously launched a thousand fruitcakes out of the front door when he quipped, “The worst gift is fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.” The amount of energy that has been put into picking on the fruitcake has been met on the other side with a passion for promoting this cake, often filled with nuts and fruit, and sometimes soaked in liquor or wine. For instance, “Isabelle” is the author of the blog, “Mondo Fruitcake.” The blog is meant to be a means of sorting through her frustration with “the state of this nation’s attitude toward fruitcake.” It features a year-round look into the world of fruitcakes.

Made in monasteries, bakeries, home ovens, and in many other places, the fruitcake pulls in some heavy support from a diverse crowd of consumers, just as it draws its detractors. Wherever your passions may rest, we can all appreciate that the fruitcake is a standard for the holidays in the United States. Its long history (dating back to ancient Rome!) and its ability to draw in such passion and detachment is a pretty impressive mark on American culture during the holidays. So, grab a knife and a cup of coffee, or package it back up and send it off…no matter, the fruitcake will persevere.

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Let’s Talk Turkey – Gobble Gobble

Thanksgiving is the holiday we are all familiar with that originated from when the Pilgrims celebrated their first successful harvest in America around the 1620’s. Today most families celebrate this holiday by spending time with family and expressing what they are most grateful for. For my family, one of our favorite traditions is watching the Macy’s Thanksgiving Day parade and eating one of the largest meals that is prepared once a year for this holiday. This year, instead of the usual things we give thanks to, let’s focus on giving thanks to food safety and all of the work that goes into keeping the food we consume on Thanksgiving, safe.

According to the USDA, “in calls to the United States Department of Agriculture Meat and Poultry Hotline, turkey is the most often asked about food category by consumers” (Turkey from Farm to Table). So, let’s talk turkey and understand why taking cautious steps to preparing a turkey is important, and learn about what we need to do ourselves, as consumers, to finish preparing the turkey safely.

Turkeys are a “large, widely domesticated North American bird that are fed a diet of mainly corn and soybean meal with a supplement of vitamins and minerals. After being butchered, all turkeys found in retail stores are inspected for evidence of disease. For example, Salomnella Enteritidis is a common foodborne organism that can be found in the intestinal track of warm-blooded animals, such as turkeys” (Turkey from Farm to Table). This is why individuals need to air on the side of caution when preparing turkey, so it can be done properly.

Nelson-Jameson cares about your families safety, and that’s why we advocate eliminating the possibility of cross-contamination this holiday season. Here are some tips on how to safely handle and prepare turkey for Thanksgiving:

  1. If purchasing a frozen turkey, allow approximately 24 hours of thawing for every 4 to 5 pounds the turkey weighs. There are three ways you can thaw your turkey safely—in the refrigerator, in cold water, or in a microwave oven. Reminder to keep the turkey in its original wrapper and place it on a tray to catch any excess juices that may leak from the turkey (Let’s Talk Turkey, 2015).
  2. When roasting your turkey, set your oven temperature no lower than 325° F. Make sure to place your turkey on a rack in a shallow roasting pan (Let’s Talk Turkey, 2015).
  3. If the turkey has reached a safe minimum internal temperature of 165° F, it should be safe to eat. To get the most accurate measurement, measure the temperature with a food thermometer in the innermost part of the thigh and wing, and the thickest part of the breast (Let’s Talk Turkey, 2015).
  4. When storing leftovers, discard any turkey, stuffing, or gravy that has been left out at room temperature longer than 2 hours. Divide the leftovers into smaller portions, and refrigerate or freeze in covered shallow containers for quicker cooling. Use refrigerated turkey, stuffing, and gravy within 3 to 4 days, or use frozen leftovers within 2 to 6 months for best quality (Let’s Talk Turkey, 2015).

As we remember to be thankful for the things most important to us in our lives this year, follow these food safety tips, and you’ll give thanks for a happy, healthy and safe Thanksgiving.

 

Sources:

Let’s Talk Turkey—A Consumer Guide to Safely Roasting a Turkey. (2015, September 28). Retrieved November 24, 2020, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/lets-talk-turkey/CT_Index

Turkey from Farm to Table. (2013, August 05). Retrieved November 23, 2020, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/food-safety-of-turkeyfrom-farm-to-table/ct_index

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Deep Cleaning & Sanitation in Today’s Food Plant

According to the FDA, “one of the most commonly documented food safety problems in plants have involved sanitation monitoring, including checking food-contact surfaces and plant cleanliness” (Schug, para. 1). To make matters even more complicated, the
COVID-19 pandemic disrupted normal operations as well for countless food and beverage manufacturers. Disruptions may occur due to limited staff because of layoffs, social distancing requirements, or sickness. These situations on top of the normal expectations of having a clean food plant, can lead to the need of resources for food safety sanitation.

It is essential that food manufacturers create safe, quality food, therefore, routine practices need to continue, and additional sanitation protocols may need to be added. Employers also need to ensure a safe environment for their staff, including minimizing the risk of being exposed to harmful viruses and infections.

According to an article on cleaning and sanitation, “maintaining a clean and sanitary plant is essential in building and executing an effective food safety program” (Schug, para. 2).  A complete color-coded system is an example of a food safety program that will help promote organization and efficient work flow. Designating critical control areas and zones helps your sanitation program by ensuring that the tools stay in the areas in which they are meant to be used, doing jobs they are meant to do. Color-coded systems also help avoid bacterial and allergen migration within a facility, allowing you to maintain a safe food processing facility.

Nelson-Jameson offers the most diverse and extensive collection of color-coded products in the industry. This includes products for material handling, product handling, janitorial, safety, apparel, QA/QC, and metal detectable applications. Laying the foundation for a solid food safety program, our color-coded offering can help minimize the risk of cross-contamination.

To get the best of both worlds, Nelson-Jameson also offers the benefits of color-coded and metal detectable products, another food safety program, in one. Produced from a specially formulated FDA-compliant material, these high impact polypropylene tools have the ability to be detected by most metal detection machines used in the food processing industry.

Take the next step in your sanitation program and add to your color-coded or metal detectable program to make it more effective today! Visit nelsonjameson.com to view or request a copy of our 56-page Color-Coded Catalog or our 32-page Metal Detectable Flyer.

 

Sources:

Schug, D. (2018, November 05). Cleaning and sanitation: The Building Blocks of Food Safety. Retrieved November 06, 2020, from https://www.profoodworld.com/home/article/13279193/cleaning-and-sanitation-the-building-blocks-of-food-safety

 

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