Category: Safety & Personnel

Handwashing 101

Posted by Mat Bartkowiak  – Food Safety, General, Safety & Personnel, Sanitation & Janitorial
January 12, 2012

Handwashing is a front line of defense when it comes to food safety. It is also a commonly misunderstood practice that deserves some careful attention, as seemingly self-apparent as it might appear.

The Mayo Clinic states that “frequent hand-washing is one of the best ways to avoid getting sick and spreading illness,” and “offers great rewards in terms of preventing illness. Adopting this simple habit can play a major role in protecting your health.” In the food industry, proper handwashing is a practice that can keep both your customers and your employees safe and healthy.   For many folks, there are many misconceptions about handwashing that are out there because of its supposedly obvious nature.   The Center for Disease Control recommends the following as standard protocol.

See how this compares to your ideas about proper handwashing:

•       Wet your hands with clean, running water (warm or cold) and apply soap.
•       Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.
•       Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
•       Rinse your hands well under running water.
•       Dry your hands using a clean towel or air dry them.

Though it may be strange for visitors to your operation to hear employees humming “Happy Birthday” throughout the facility, consider it the sound of properly ensuring enough time to effectively combat germs and thus, avoid contamination of the final product.

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OSHA General Requirements Expanded for PPE Use

Posted by Carol Blakey  – Safety & Personnel
November 29, 2011

The General Requirements section of the Occupational Safety and Health Administration, OSHA, rules was expanded to include information on Hazard Assessments for PPE use.  The new requirements require employers to conduct a walk-thru survey in their facility to assess for hazards, and then certify that it has been done.  This certification must be kept on file  and show three things:

  • Date of assessment
  • Workplace evaluation findings
  • Name of the person certifying the evaluation

The survey must consider these things:

  • After the survey has been completed, the employer shall select proper PPE to suit the hazards. Employees who purchase their own equipment must follow the same criteria the employer uses. For more information, please see 29 CFR 1910.132 General Requirements.Impact
  • Penetration
  • Compression (roll-over)
  • Chemicals
  • Heat
  • Harmful Dust
  • Light (optical) radiation

Improving Quality with the 5S Method

Posted by Carol Blakey  – Food Safety, Production & Material Handling, Safety & Personnel, Sanitation & Janitorial
November 14, 2011

Originally from the Japanese car industry, the 5S method is now commonplace in production facilities globally. It provides a streamlined work environment that can lower costs, increase efficiency, and produce better product and a more motivated staff.  5S lays the groundwork for a visual workplace – for improving quality, organization, efficiency, housekeeping AND safety in your organization.

5S consists of these components:

Sort – go thru each area and eliminate all tools and supplies not used in that process.

Set in Order -  arrange the work area for maximum efficiency, everything in its place.

Shine -  a systematic approach to cleaning and scheduled maintenance of all equipment.

Standardizing - everything looks the same and is simplified.

Sustaining – keeping up what has been accomplished.

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New PPE Enforcement Guidelines from OSHA

Posted by Carol Blakey  – General, Safety & Personnel
July 20, 2011

OSHA (Occupational Safety & Health Administration) recently issued a directive that provides enforcement personnel with instructions for determining whether employers have complied with OSHA’s  PPE standards. The Enforcement Guidance for Personal Protective Equipment in General Industry was effective February 10, 2011.

This directive updates an earlier guideline.  It clarifies  what type of  PPE an employer must provide at no cost to employees  and when the worker is required  to pay for PPE. 

The PPE standards require employers to provide – at no cost to workers – protective equipment that meets current standards, such as:

The new directive also lists PPE and other items that are exempt from the employer payment requirement.  It includes questions and answers that are helpful to clarify PPE payment concerns.  The guidance can be downloaded by visiting OSHA’s Safety and Health Topics page on Personal Protective Equipment .

Call our Safety Products Specialists for assistance selecting PPE to meet the new guidelines at 800-826-8302 or visit our website, www.nelsonjameson.com.

Food Safety – Metal Detection

Posted by Mat Bartkowiak  – Food Safety, General, Safety & Personnel
December 30, 2010

Metal detection is an important part of food processing efforts to ensure food safety and more.  According to an August Cheese Market News piece: “preventing product contamination can be a key to profitable production, consumer protection and promoting brand confidence” (Nelson 1). 

 Driven by consumer and industry concern, many producers use metal detection technology as an important part of their QA programs.  Nelson-Jameson constantly seeks out useful new products, along with offering an extensive line of metal detectable items.  Using these items as part of your metal detection program can help your facility assure a level of quality and assurance throughout your production process.  Call us at 800-826-8302 for one of our Metal Detectable Products catalogs, or to speak with one of our industry experts about your metal detection program needs.   From safety items and band-aids to gaskets and scoops, Nelson-Jameson can outfit you with everything you need for this important line of defense against food contamination.

 Nelson, Johanna.  “Advances in Metal Detection Reduce Contamination in Food.” Cheese Market News. 6 Aug 2010: 1.