Tag Archives: food

International Association of Food Protection Annual Meeting (IAFP)

This year IAFP 2020 will be held virtually due to the COVID-19 pandemic. Each year they hold an annual meeting designed to inform individuals on topics such as emerging food safety issues, the latest science, innovative solutions, and the opportunity to network with individuals in the same industry as you.

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Food Safety Summit

Although being held virutally online this year, 2020 Food Safety Summit conference will be providing the same quality experience as in previous years. Attend this 3 day conference to learn about solutions that are designed for the needs of the entire food industry. During this conference you can gain networking skills/contacts, take special training courses to become certified for HACCP, and to find practical solutions that are needed within your industry.

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September is Food Safety Education Month!

September is Food Safety Education Month! According to the FDA, the importance of food safety is learning and educating others on taking an active role in preventing foodborne illnesses. Every year an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from eating contaminated food. Below are some tips, provided by the CDC, that you can take advantage of at home to keep you and your family safe from these illnesses.

Clean: Wash your hands, utensils, and surfaces. This step is important to do before, during, and after cooking to help prevent cross-contamination of harmful bacteria.

Separate: Make sure to separate your raw meats from your produce to prevent cross-contamination as well. Raw meats normally carry many different pathogens such as salmonella, E.coli, listeria monocytogenes, etc. Like you and I, many animals naturally carry bacteria in their bodies when alive, so after an animal is slaughtered, the bacteria within their intestines can easily be converted onto the meat itself.

Cook: Use a food thermometer to ensure the food you are preparing is being cooked to the correct temperature, this is to ensure that all germs are being killed before consumption.

Chill: Bacteria can multiply quickly within perishable foods if they are being stored in room temperature, so it is important to refrigerate perishable foods within two hours after use.

Another tidbit that I wanted to touch on that I think is relevant for many families, is how to keep your bagged lunches safe from these illnesses as well. I know from personal experience, during my morning commute to work, it can be hard to keep my bagged lunch, cold. A helpful tip to get around this dilemma is to include at least two cold sources to keep the food chilled while it is not being refrigerated. Whether it’s an ice pack, or a frozen water bottle, place one source on top of the food, and one on the bottom to ensure your food is the same temperature throughout. Once at work, place your food in the refrigerator/freezer. If food is in an insulated lunchbox, unzip the top and leave the lid open. This will chill your food faster versus the lunchbox being closed.

At Nelson-Jameson, we take food safety very seriously, and value our role in the food supply chain—providing food processing facilities with the products and services they need to produce safe, quality food. For more information on Nelson-Jameson’s role in the food supply chain, click here.

 

Sources:

Fong, Fiona. “Bacteria in Raw Meat vs. Cooked Meat.” Bacteria in Raw Meat vs Cooked Meat, 1 Sept. 2017,
www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_130_02.html.

“Food Safety Education Month.” Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 25 Aug. 2020, www.cdc.gov/foodsafety/education-month.html.

Keeping “Bag” Lunches Safe, United States Department of Agriculture, 16 Aug. 2016, www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/keeping-bag-lunches-safe/ct_index/!ut/p/a1/jVHRTsIwFP2aPXYtDAn4tiwxgDIkRCl7Id121zaMdmk7UL_eMnxQA0rvS3vuOTm95-IMU5wpdpCcOakVq0_vbLglSzLsjRMyW4x7D2Savi4Xj0lCRqs7T9j8QUijG_VXTkz-089uMOibeTLnOGuYE0iqSmPKwSGm7BGMxbTSukSWVeDeUcUKh6w
AcL5xwlDXFUyVtVQc0x1A4y8oZxzVrSoE2E6LaeG2UpXwhtc4-_kr0vM1TaPVYDJLI7IY_CZciO1MuJ6LH5zXOu92tIlVHo38hAYqMGDC1nhYONfY-4AE5CiLozY7G1bKhq0tWcj1ISAGrG5NATYgfV9IfW0dfQ8EyrbocLTXyolLbkJbh-lFE9zsX-jHUzwh8nm_Htn4E5BY1es!/.

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73 Years of Success

Today we are celebrating 73 years of Nelson-Jameson being a successful family-owned and operated supplier to the food, dairy, and beverage industries! Our journey began in 1947 when Earl Nelson, his father Ted, Herb Jameson, and Bob Dougherty founded Nelson-Jameson as a dairy equipment and supply business in Toluca, IL. Their goal was to serve as a comprehensive resource for dairy plants, but they soon discovered that their Illinois location wasn’t appropriate. From there, it was decided upon that the headquarters of the business would be moved to Marshfield, WI—the heart of dairy production.

Today, Nelson-Jameson is now run by the third and fourth generation of the Nelson family. Earl’s son, John Nelson, is the current chairman emeritus, his grandson Adam is Chairman of the Board, and his granddaughter Amanda is a senior executive as well. Over the years, Nelson-Jameson has expanded by adding distribution centers in California, Idaho, Pennsylvania, and Texas, plus a sales office in Illinois. The business has also expanded its product offerings to meet the needs of food, dairy, and beverage plants—becoming the supplier of choice in all 50 states, as well as many foreign countries.

In addition to adding branches throughout the nation, Nelson-Jameson was able to expand again, this time locally. In January of this year, Nelson-Jameson opened our second location in Marshfield, WI, our new Corporate office. Due to the significant growth the company has experienced over the last several years, Nelson-Jameson opened this location to accommodate around 90 of our 210 employees to provide them newly renovated work spaces.

A unique aspect of Nelson-Jameson, is that we operate under the Golden Rule. To us, this means providing a one-stop experience centered around making our customers lives easier. Our customers appreciate our technical expertise, fast service, and our get-it-right-the-first-time attitude.

 

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Foam Alone: Mixed in New Quark

While whipping up a quick dinner recently, I decided to use my handy-dandy microwave to get the rice cooking portion of the meal done. Just below, the thrilling smells of cooking vegetables and fish wafted up as I did my best not to burn what was in the pan in front of me on the stove.  Feeling good about my culinary self momentarily, I casually glanced up at the microwave.  Torrents of foam cascaded out of the vessel I had put the rice in…in the end, I had cooked rice and a significant starchy mess to clean up. When on top of a freshly poured beer, a healthy level of foam can bring me great joy; in this instance, it brought me back to Earth in terms of thinking about my talents in the kitchen.  

Now, take that unfortunate incident and think about a food processing facility producing your favorite products. Foam happens in many food industry applications and processes…consider the mess, the waste, and the headache that foam could cause at an industrial level. To decrease waste, increase efficiency and yield, and keep processors focused on the food and not cleaning up huge messes, the food industry (among others) utilizes antifoams and defoamers to keep this pesky presence in check.  

The two products differ, but have similar goals in the food processing environment. For instance, Nelson-Jameson offers Magrabar® food grade antifoams from Munzing that are formulated/added directly to the food product/mixture. Antifoams should be added as a preventative measure, “prior to foam formation at a location and time as close to the foaming problem as possible.” Defoamers, instead, are ideal to take care of existing foam “before tanks or containers overflow.” In the end, these products are here to help food processors: fill containers to capacity, improve pumping and mixing (can be used with CIP processes), prevent product losses, and help to improve safety and housekeeping. 

Whether you are processing potatoes, dairy products, juices, etc., and you are having issues with foam that are hampering getting safe, quality food out of the door, check in with our Product Specialists to learn more about antifoam and defoamer applications in the food industry. In the meantime, I’m going to try heading back into the kitchen to recover my sense of culinary self-worth, but perhaps with a rice cooker in tow.  

 

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