Tag Archives: cutlery

NEW Color-Coded Catalog Available Now!

Posted by Marketing Dept.  –  Education, Food Safety, General, Laboratory & QA/QC, Packaging, Packaging & Ingredients, Processing & Flow Control, Production & Material Handling, Safety & Personnel, Sanitation & Janitorial
March 31, 2021

Springtime brings many new colors, from the flowers popping up in gardens to the spring and summer produce offerings at the grocery store. During this colorful time of year, it might be the perfect opportunity to take a look at color-coding in your facility, whether that means starting a new color-coded program or expanding an existing program.

Nelson-Jameson has expanded our color-coded program once again with the release of our 2021 Color-Coded Catalog. This year’s catalog has grown to 68 pages of products that are designed to help prevent allergen migration and cross-contamination. A complete color-coded program helps to lay the foundation for a solid food safety program, and can help minimize the risk of cross-contamination.

Why choose a color-coded system? A complete color-coded system helps promote organization and efficient workflow. Designating critical control areas and zones helps your sanitation program by ensuring that the tools stay in the areas in which they are meant to be used, doing jobs they are meant to do.

In addition to having the most extensive color-coded program in the industry, we also have the most color options to help meet all your color-coded needs. Our expanded catalog also includes new items like Carlisle Total Color Products, ColorCore Cleaning Tools, Vacuum Accessories, Cutlery, and more.

From the lab to the processing line, Nelson-Jameson has the color-coded products you need to produce safe, quality food. Download or request a copy of our new color-coded catalog today!

 

 

 

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

Posted by Marketing Dept.  –  Food Safety, Production & Material Handling, Sanitation & Janitorial
November 6, 2013

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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