Tag Archives: cleaning

Tech Tip: Brush Sizing

1006199Correctly sizing your brush is critical for optimal cleaning. When selecting the diameter of the brush used to clean the interior of tubing, pipes, drains, valves, etc. keep these tips in mind.

The key to efficiency is maximum tip contact to the surface – the tips of the brush are what provide proper cleaning. Select a brush with an outside diameter exactly the inside diameter of the pipe. A larger diameter brush will bend when entering the pipe providing less effective cleaning as the bristle tips will not contact the surface.

This will cause extra wear and tear on your brush, and may result in the brush getting stuck in the pipe. A smaller diameter brush with require additional passes in order to clean and may result in missed areas.

The handle of your brush should reach the entire length of your pipe or tubing for quick and effective cleaning. If you need help in finding the correct brush for your application, please do not hesitate to contact us at 800-826-8302 or see our collection of brushes online here

 

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Keeping it Clean with FSMA

j0444789A large part of the Food Safety Modernization Act (FSMA) focuses on prevention when it comes to controlling our food supply. The steps to preventing foodborne diseases, according to FDA, on the part of the manufacturer, involve evaluating the hazards, specifying preventative steps, monitoring, and correcting problems that may arise.

An aid in reducing hazards is disinfection, cleaning and sanitation. Food Quality & Safety published an article in November 2013, titled “Keep It Clean” that takes a deeper look at the role of disinfectants and sanitizing solutions in FSMA implementation. While there are a few different methods of disinfection, we provide products for chemical disinfection:

Chlorine Sanitizers

Iodine Sanitizers

Quaternary Ammonium (QUATS)

Once a surface has been disinfected, verification will need to take place, which takes care of the monitoring part. A method of verification used prior to sanitation mentioned in the article is adenosine triphosphate (ATP) bioluminescence. Our Laboratory & QA/QC product line offers a variety of items that can aid in verification: 3M™ Clean-Trace™ NG Luminometer3M™ Clean-Trace™ Surface ATP Test.

According to the article, ATP does not correlate with micro counts, therefore swabbing and the use of petrifilm is recommended. We feature the following items for swabbing and petrifilm: 3M™ Petrifilm™ Plates & Accessories3M™ Quick Swabs3M™ Hydra-Sponges, and 3M™ Sponge-Sticks.

We are a team when it comes to food safety, you can count on Nelson-Jameson to provide quality products that aid in FSMA implementation. For more information on FSMA, see the FDA website.

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From the Learning Center: Proper Care & Cleaning Sani-Safe® Cutlery

23644Our line of Sani-Safe knives offer the weight and balance of wood-handled knives with the sanitary advantage of polypropylene. We recommend adherence to the following guidelines to maximize the performance of Sani-Safe® Cutlery.

  • 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 soaking cutlery 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 to soak in aluminum pans or stainless steel sinks, galvanic action, the transfer of electrons from one metal to another may occur. Galvanic action may cause pitting on cutlery blades. To prevent it, avoid long periods of soaking and remove cutlery from condiments such as mayonnaise when they are kept in aluminum or stainless steel pans.

Only frequent and prompt cleaning of cutlery after each use with non-caustic solutions and prompt towel drying will ensure the performance and beauty of superior Sani-Safe® cutlery products.

For more information on Sani-Safe® Cutlery, click here.

 About Our Learning Center
To make informed decisions in the food, dairy and beverage industries, you need to have in-depth product knowledge and a variety of educational resources. Our Learning Center is designed to help you with all that. Visit our Learning Center today!

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A Steaming Hot Workplace This Summer? Specials on Industrial and Commercial Steam Cleaners Turn Up the Heat

steam cleanerSteam: this is not really a topic most would like to think about as the temperature climbs. However, it is a topic you may want to take note of though for the next few moments, as it could affect your bottom line this summer and beyond. Steam cleaning is a powerful method used to combat germs and to sanitize surfaces in domestic, commercial, and industrial spaces. This summer, Nelson-Jameson is offering some one-time-only deals on steam cleaners.

For food operations, there are several key aspects of steam cleaning that are ideal for industrial settings. First, steam cleaning is effective; it kills germs and bacteria. It also attacks grease and cleans surfaces thoroughly. Second, it is cost-effective. Using steam means less chemicals in your plant and it means merely adding water to your steam cleaner to effectively get the job done. Third, the right steam cleaner can reduce your manual labor costs.

If you would like to know more about steam cleaners for your operation and for information on the potential uses and efficacy of steam cleaners, contact our Processing & Flow Control Department at 800-826-8302.

Click here to view HOT Steam Cleaner Specials and more!

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