Monthly Archives: March 2011

With Flying Colors

Posted by Mark Kroening  –  General
March 31, 2011

On March 14th, 2011, Nelson-Jameson was visited by AIB’s professional audit staff for their annual food safety audit.  AIB audits’ inspect and rate companies based on their commitment to providing clean, safe products. Not only is this an internationally known audit, it is also a source of pride that provides a competitive advantage for companies.

Nelson-Jameson was evaluated on their adequacy of:

  • Operational Methods and Personnel Practices
  • Maintenance for Food Safety
  • Cleaning Practices
  • Integrated Pest Management
  • Adequacy of Prerequisite and Food Safety Programs.

These five areas touch on items such as paperwork, checking product on each truckload, down to the white lines painted around the warehouse for safety and storage purposes.  These seemingly little things, add up for a big impact as there is a great possibility that if a company does not do well on their AIB audit, customers can choose not to purchase from them.

The AIB audit continues to be an important annual review for Nelson-Jameson and we quite honestly are committed to this on a daily basis. Some examples of our commitment are the employee training that is done and documented. As well as the recall and traceability standards that are so important to all our lot tracked items.  We were recently inspected by the FDA whom gave us a very complimentary review as well.

It is with great pleasure and humility that we announce our superior score received in March 2011 for the AIB audit.  We would first like to give our appreciation to the Nelson-Jameson warehouse staff that continues to keep the warehouse in its’ top shape that we have become known for. We have continued to keep our superior rating from last year and plan to continue our daily cleaning practices as if AIB could be coming in any day.

Export Customers: Different Countries, Same Goals

Posted by Betty Wrege  –  General
March 24, 2011

Nelson-Jameson, as a company, is always trying to stay on top of the newest audit guidelines, innovative technology, and current industry knowledge. We feel that our high standards as a company draw customers with high standards. Below is an example of a Nelson-Jameson customer that has proven to be in the same mind set of desiring knowledge, technology, and gold standards as we strive to obtain.

 One of our export customers is a beverage processor located in Puerto Rico.  They began an innovative line of fruit beverages, and were among the first to offer flavors such as passion fruit, guava, tamarind, and guanábana (soursop).

 In December 2007, this customer passed a rigorous inspection by A.I.B. International with flying colors, becoming the highest-scoring food manufacturing and processing plant in Latin America. They demonstrate a commitment to preserving the environment through their G.R.O.W. (Global Renewal Opportunity Watch) Initiative, and they are on the alert for technological breakthroughs and opportunities that let them actively work toward a brighter, greener future.

 The message that we want to convey is that we hold our company and employees to high standards, and full-heartedly appreciate our customers and other companies that strive for the same growth and respect. We are proud to contribute to the success of our customers, and hope that we can continue to exceed the expectations of our current and future patrons.

Wisconsin Celebrates 100th Anniversary of IAFP

Posted by Nelson-Jameson, Inc.  –  General, Laboratory & QA/QC
March 10, 2011

One hundred years ago, in October of 1911, seven dairy and milk inspectors met in Milwaukee, Wisconsin to form an organization dedicated to improving the safety of the milk supply.   Typhoid fever, Diphtheria, scarlet fever, pneumonia, and tuberculosis were known to be transmitted in raw milk. So the founders met to consider standards and practices to address these “life and death” issues.

The program of the First Annual Meeting, of the International Association of Dairy and Milk Inspectors, also held in Milwaukee in 1912, was devoted largely to reports of the “methods employed and the results obtained in improving the milk supplies” of seven cities: Seattle, Springfield; Massachusetts; Omaha; Topeka; Boston; Detroit and Washington, DC. Thirty five people attended to hear presentations of about 30 papers.

It was during the 1918 Annual Meeting in Chicago that a Committee on the Pasteurization of Milk and Cream was authorized.

 Fast forward to the 2010 meeting of the now International Association of Food Protection held last August in Anaheim California.  It was attended by over 2100 government, industry and regulatory professionals representing over 50 countries.  Over 500 papers were presented!  

Continue reading →

Packaging: Unwrapping What’s New in the Industry

Posted by Devon Vogel  –  General, Packaging & Ingredients
March 3, 2011

As a distributor of packaging supplies, it’s important for us to keep up with new trends and information. The February 2011 edition of Prepared Foods features an editorial called “Nutritional Packaging Ratings and Goals”.  It discusses how the Institute of Medicine issued a report in October 2010 discussing the advantages and disadvantages of current front-of-packaging (FOP) labeling.  Here are six of the conclusions that this report disclosed:

1)      FOP labeling is best geared toward the general population. However, the committee recognized that an appropriately designed system may be useful for determining products that may be marketed to children.

2)      The most useful primary purpose of FOP labeling would be to help consumers identify and select foods based on the nutrients most strongly linked to public health concerns for America.

3)      Regardless of the type of FOP system, it would be useful to declare calorie and serving size prominently in FOP labeling.

4)      The most critical nutritional components to include in FOP labeling are calories, saturated fat, trans fat, and sodium.

5)      There is insufficient evidence at this time to suggest that including the following nutrients would be useful in all types of FOP labeling: total fat, cholesterol, total carbohydrate, total or added sugars, protein, fiber, vitamins and minerals (other than sodium).

6)      Several options exist for setting criteria for two types of rating systems, nutrient-specific information and summary indicators based on nutrient thresholds, but further testing of consumer use and understanding is required to assess their overall viability.

Here at Nelson-Jameson, we are unable to say what or how much should be displayed on FOP labeling, but what we are able to help out with are the supplies and products you need to create your labeling. From stretch wrap and tape, to cheese liners and branding ink, we are a resource for your packaging needs.

For additional insight into this topic, please read the full article at http://www.preparedfoods.com/Articles/Column/BNP_GUID_9-5-2006_A_10000000000000989585