Monthly Archives: March 2010

Standard Methods for Quality Results

Posted by Stephen Zdun  –  Cheese & Dairy Products, Food Safety, Laboratory & QA/QC
March 29, 2010

Even in lean economic times, Nelson-Jameson’s lab products continue to sell.

One reason is our adherence to sourcing high quality equipment and supplies.  Another is we have a strong focus on carrying products that are referred to in specific tests found in Standard Methods for the Examination of Dairy Products.  Standard Methods is a “bible” of sorts for food processors that rely on accurate, consistent analysis for a myriad of consumer food products.

Basic equipment – such as the Model 3624 Vacuum Oven and the M926 Chloride Analyzer – are still perceived as the “Gold Standards” for many of our customers, as they are mentioned in Standard Methods.  Even with all the advancements in technology, we continue to build our product line around Standard Methods technologies, since they are the standard in the industry.  That knowledge and experience also helps us supply food processors not associated with the dairy industry.

Why Do We Need Cut-Resistant Gloves?

Posted by Carol Blakey  –  Safety & Personnel
March 29, 2010

According to statistics found on the glove manufacturing website AnsellPro.com:

  • The average indemnity compensation for an OSHA recordable hand/finger injury is approximately $3,846.00
  • The average medical payment is approximately $2,600.00
  • There are approximately 439,000 disabling yearly hand and finger injuries which equates to a cumulative cost into the millions each year.

Isn’t that worth the cost of a pair of cut-resistant gloves?

Although there are no OSHA regulations specific to cut-resistant gloves, OSHA 1910.138(a) and (b) do pertain to hand protection.

  • 1910.138(a) General  Requirements.  Employers shall select and require employees to use appropriate hand protection when employees’ hands are exposed to hazards from skin absorption of harmful substances; severe cuts or lacerations; severe abrasions: punctures; chemical burns; thermal burns; and harmful temperature extremes.
  • 1910.138(b) Selection.  Employers shall base selection of the appropriate hand protection on an evaluation of the performance characteristics of the hand protection relative to the task(s) to be performed, conditions.

Check out our Learning Center for more information on specific cut-resistance information.

Color My World

Posted by Dakonya Freis  –  Food Safety, Production & Material Handling, Sanitation & Janitorial
March 29, 2010

My world has been a blur of color-coding as of lately…putting the finishing touches on new products, working with vendors to produce new products, talking to customers about new color-coding programs and products we need to add to the line, ensuring product is coming in when we need it, promotional pieces and the list goes on. Color-coding certainly seems to be at the top of many of our lists of things to do these days.

Nelson-Jameson is in the perfect position to be the one-stop color-coded source. We have the variety of color-coded products needed, unique hard to find items and service that surpasses them all. Our color-coded selection is second to no one. Period.

One of our most recent line additions are the new orange products – brushes, brooms, shovels, container and more! Many items have been custom made for us or developed upon our request. We are continually looking to add to the line based on customer needs. We might not be able to immediately provide product, but with enough requests we know the need is there and we do our best to find a source or have a product specially made for us.

So, if there is something you need us to add to the color-coded line, let us know! Together we can continue to provide you the products you need and be your one-stop color-coded source.

Water, Water Everywhere!

Posted by Nelson-Jameson, Inc.  –  Dairy Farm, Laboratory & QA/QC
March 25, 2010

Imagine a food processing plant without water. Sure there are some that are going as dry as possible to avoid microbiological problems, but for most water plays multiple roles in the manufacturing process. Well or city water for potable and non potable streams, make-up water for reconstituting ingredients, cooling water for heat exchangers, condensate (cow) water for soft rinse applications, water carrying permeate from UF units, water for cleaning chemicals and equipment rinses, effluent water to carry waste to treatment plants, laboratory water purified for various tests, potable water for personnel use.  You get the picture – water is everywhere in a production operation.  

Depending on use, however, each of these “waters” must have certain qualities.

  • Is potable water chlorinated?
  • Is the coliform count acceptable?  
  • Does it have heavy metals like copper or iron?
  • Is the hardness softened for cleaning detergents?
  • Is permeate clear indicating good UF performance?
  • What is the conductivity of laboratory water or cow water?
  • Are cleaning solutions sufficiently concentrated, acid, alkaline, or do sanitizing rinses have sufficient strength?
  • What is the total solids, BOD, or COD of effluent? 

These are just some of the variables which must be monitored when using water effectively in a processing plant. 

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Top food safety concerns for dairy foods manufacturing

Posted by Marketing Dept.  –  Cheese & Dairy Products, Dairy Farm, Food Safety, Laboratory & QA/QC
March 18, 2010

A interesting article in Dairy Foods, recently appeared with the title “Lab Testing Dynamics, A Discussion with Industry Experts.” In the article, Dairy Foods interviewed a few of our vendors, asking the question; “What are the most vulnerable safety points in dairy foods manufacturing”?

 The responses given were:
Interview #1: “The presence of antibiotic residue in milk is always a concern.  Even at the best run farms, accidents can happen. That is why the industry has a strong program for testing milk to insure that it is free of antibiotic residues.  The tests used to detect the presence of antibiotics in milk are divided into two basic classes.  There are fast, reliable tests based on antibody/antigen reactions.  They are generally limited to detecting a single antibiotic or a class of antibiotics.  The other technology uses the growth of special strain of bacteria that is very sensitive to antibiotics.  These tests can detect a broad spectrum of antibiotics from many different classes; however, they generally take two to three hours to complete”.

The kits referred to in this response are our DSM Delvotest kits, which are item numbers: NCIMS use kits; 233-3006 (Delvotest P, 25 test kit), 233-3480 (Delvotest P, 480 test kit), 233-3009 (Delvotest SP, 25 test kit).  We also offer the SP-NT (which stands for no tablet), item # 233-3424 (25 test kit) and the 233-3148 (100 test kit), which at the present time do not have NCIMS certification.

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