Monthly Archives: April 2013

From the Learning Center: Lab Reagents Safety

Posted by Marketing Dept.  –  Laboratory & QA/QC, Safety & Personnel
April 24, 2013

MP900386203Nelson-Jameson, Inc. has the largest collection of reagents assembled exclusively for food & dairy testing laboratories. Reagent chemicals should be handled only by qualified individuals trained in laboratory procedures and familiar with their potential hazards. “Right to Know” laws make it mandatory that anyone handling a hazardous substance be informed of the health hazards and safety precautions associated with that chemical.

Material Data Safety Sheets (MSDS) are provided by Nelson-Jameson as required by OSHA’s Hazard Communication Law for products designed as hazardous. Our automated system assures that you will receive an MSDS with your first purchase of that hazardous item. You may also contact us to request MSDS information on any of our products you are currently using. The absence of a warning, however, must not be interpreted as an indication of safety.

For more information on our Laboratory Reagents, 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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Pest Control in the Food Industry

Posted by Devon Vogel  –  Food Safety, Production & Material Handling, Sanitation & Janitorial
April 17, 2013

FlyWhen you hear about pest control in the food industry, one of the most common forms you hear about are insects. Depending on your geographic location, insects can be a problem year round, or rather be an extreme issue in the Spring of the year when the climate is prone to producing the proper temperatures for population growth and potential infestation.

In a recent Food Quality article, Jim Fredericks, PhD does a great job at addressing some of the pests that aren’t as commonly acknowledged. Touching base on pests from cockroaches to stored product pests, Dr. Fredericks discusses the issues associated with these organisms, as well as, ways to detect and control their population. Read the complete article here.

Nelson-Jameson, Inc. is armed with products to control pest problems before they start. From fly and rodent traps to insect electrocutors, we are able to help with your pest control needs. From now until April 30th, we have Insect-O-Cutor® units and replacement bulbs on sale to help protect your plant at a discount! Contact one of our sales team members to determine which unit is right for your needs or view our sales flyer here.

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Often Off The Radar: Hepatitis A and Food Safety

Posted by Mathew J. Bartkowiak, Ph.D.  –  Food Safety, General
April 9, 2013

When it comes to food illness, such names as Listeria, E.coli, etc. might be familiar. A name that may be more of a surprise to some is “Hepatitis.” More specifically, Hepatitis A appeared in some disconcerting recent headlines involving a New York City tapas restaurant. Hepatitis A is a virus that causes liver inflammation. According to the Mayo Clinic, “You’re most likely to contract hepatitis A from contaminated food or water or from close contact with someone who’s already infected.” The virus can be passed on via small traces of fecal material being orally ingested.

This appears to have been the cause for concern in NYC. An employee, having returned from a trip to Mexico, may have exposed several hundred people to the virus, via handling desserts at the restaurant. Customers that ate at the restaurant within this certain time period are being encouraged to get vaccinated for safe measure.

handwashingEven if Hepatitis A might not be a commonly focused-upon food-safety related virus in the media and amongst consumers,  it does share a very common method of prevention with many other food illnesses: hand-washing. This simple measure can help prevent the spread of Hepatitis A in the food industry and elsewhere.

Even if mild cases of the virus generally do not create any “permanent liver damage,” you can be sure seeing the word “Hepatitis” connected to the food supply can be quite shocking to the average American consumer. Informing employees and making sure your entire operation is informed and trained in proper hand-washing techniques can help prevent this virus and a whole host of others.

To check out some helpful resources to assist in implementing an effective hygiene program, check out this free FDA resource.

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These Boots are Made for…Preventing Slippin’

Posted by Mathew J. Bartkowiak, Ph.D.  –  General, Safety & Personnel
April 2, 2013

Safety really is job number one. From protecting our employees to protecting our customers, the food industry does so much to assure the welfare of all involved, from the farm to the table. As safety goes though, there is always room for improvement and innovation to combat accidents of all kinds. On the production side, you may be surprised to find out a very simple safety concern is still one of the top threats to worker safety: slips, trips, and falls. The United States Department of Labor cites slips, trips, and falls as the cause of “the majority of general industry accidents,” accounting for “15% of all accidental deaths,” and overall, generally: “are second only to motor vehicles as a cause of fatalities.”

As slips, trips, and falls continue to be a major issue both inside and outside of food industry operations, any complete operational safety survey should include a look down at the floor. What kinds of hazards might there be, and what  kind of footwear is being worn? As part of a larger safety program, the use of slip-resistant boots can protect workers in slippery environments.

Depending on the producer, foot protection materials and designs can differ, and the choices may, at first, seem overwhelming. The footwear may be composed of certain materials like Neoprene. rubber, etc. They also might feature different kinds of slip-resistant designs or technologies, including Safety-Loc, Neo-Grip, etc. To learn more about these different terms, check out our “Safety and Personnel Terminology” page. For information on protecting your employees on the floor, check out OSHA’s website concerning “Walking/Working Surfaces”. Though impossible to completely prevent all slips, trips, and falls, it is possible to enact preventative measures, like requiring proper footwear, that can significantly reduce the possibility of this all-too-common workplace injury.

If you need help choosing the correct boot for your floor surface or potential hazard, feel free to contact Carol Blakey, Safety & Personnel Products Manager at 800-826-8302.

For more information on our footwear selection, click here.

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