The Carlisle Spectrum Food Safety Program is made up of educational materials, expertly curated products and a community of professionals that are available to help foodservice businesses implement or maintain a strong food safety program in their operations. The Spectrum brochure is packed with valuable insight into food safety facts, best practices and industry knowledge that is all availed to help keep food safe. Specific products are also highlighted in the brochure along with their uses and the specific features that make them optimal for applications in food safety systems. The Spectrum webpage on the Carlisle website will be updated all September long with relevant information relating to food safety. Blog posts, interviews, videos and downloadable resources will be available to promote food safety awareness. In addition, Carlisle will be updating the public with food safety messages via Facebook, Twitter and Instagram all September long. These are great platforms for members of the community to reach out and ask any questions that they might have about food safety or how a more effective food safety system can be implemented in a foodservice establishment. Carlisle FoodService Products is committed to making foodservice establishments safer and more efficient. The community is encouraged to reach out with any questions, concerns or comments. In the meantime, please follow us on Twitter and like our Facebook page. Feel free to start a dialog about food safety. After all, making the foodservice industry safer is not about sharing facts or reading a brochure. Safety starts with understanding and the best way to understand is to start a conversation. At Carlisle FoodService Products, we’re here for you. More information is available on our Spectrum Food Safety page.
Food safety systems can do more than keep diners safe. Effective food safety systems can also increase the operational efficiency in a kitchen. From preventing cross-contamination to making food types easy to identify at a glance, color coding systems are a great way to assign order to what can easily become a chaotic environment. The Carlisle color coding system has been specifically designed with chefs’ kitchens in mind to help keep food safe and help kitchens run smoothly. Carlisle color coded products are available in a wide assortment of different colors that fit into multiple color coding systems. Every kitchen is different and some kitchens have different needs and challenges that need to be met in specific ways. However, Carlisle has developed a system of color coded food segregation that applies to most kitchens. The system involves assigning different colors to groups of food based on their types. White is used for prepared food, dry food and dairy. Green is used for produce. Red for meat. Blue for fish. Yellow for poultry. Additionally, Carlisle suggests using purple for identifying allergen control products in the kitchen. Purple has become the identifying color for allergen control products, not allergen free products. Through consultation with chefs and professionals in the industry, it was realized that having entirely, “allergen free,” products are not realistic in a kitchen. Therefore, Carlisle suggests that purple products be used for allergen control points. In some instances, it makes more sense for a purple storage box to contain a food that is an allergen in order to separate it from the rest of the kitchen’s food supply. In other instances, like when using a cutting board, it makes more sense for the purple color to signify a cutting board that is to only be used with allergen free foods, in order to eliminate cross-contact. Carlisle suggests using purple products to control allergens in the way that makes sense to the kitchen’s staff. Carlisle color coded food boxes also fit into a particular stacking order when storing food. Carlisle suggests stacking food with prepared food at the top of the shelf (white), followed by produce (green), meat (red), fish (blue) and poultry (yellow) at the bottom. This stacking order is based on the minimum internal cooking temperatures of the foods. The lower the minimum internal cooking temperature, the higher the food sits on the shelf. That way, any liquid that might drip onto the food below has a greater chance of being sterilized during the cooking process. An effective color coding system is a vital part of an efficient kitchen. Carlisle has color coded products to fit all types of kitchens. From receiving and storage using color coded food boxes, to prepping food with color coded cutting boards, to cooking and serving food with color coded dishers and tongs: Carlisle has considered the real-life challenges that chefs and kitchen staff face when working to prevent cross-contamination and keep the kitchen running safely. More information is available on our Spectrum Food Safety page.
Clean and deodorize without harsh oxidizers. It’s a non-acidic cleaner that deodorizes as it removes scale, stains and scum. Plus it’s safe to use on everything from toilet bowls to tile, sinks, showers and bathroom fixtures. Just apply, let stand, scrub and rinse. Application : Bowl Cleaner Applicable Material : Ceramics, Enamel, Fiberglass, Metal, Plastic, Vinyl Dirt Types : Grime, Mildew, Mineral Scale, Mold, Organic Matter, Soil, Stains Scent : Fresh Physical Form : Liquid Packing Type : Bottle Capacity (Volume) : 32 oz
By James M. Barbaree, Ph.D., and James E. Harless Many products today contain bacteria or enzymes that can clear blocked pipes, break down oil or grease and remediate the environment. To appreciate and understand the potential of these products, we need basic information about bacteria and enzymes to be aware of their benefits and uses.
To understand how any cleaning product works we must first understand what dirt is or rather comprised of. Dirt is actually layers of fine films made up of grease, oils, fats, bacteria, germs, dust mites, non-organic material and organic micro-organisms. These films are bonded to each other and to the surface by amino and fatty acids. Most cleaners emulsify some of these films but do not break down all the amino or fatty acids. Usually the visible layers of the films can be removed with general cleaning products giving the appearance of a clean surface. Quite often the organicmicro-organism remain to collect and feed bacteria and germs. These areas often re-soil quicker and are the main cause of odor problems.
The Beast - A Bio Cleaner For Grease Traps, Septic Tanks, Lagoons & Ponds, Waste Treatment Plants, Cement Vault Toilets, Drain Line, Down Pipes, Recreational Vehicles and Urine & Pet Odor Eliminator
Choosing the right respirator is key. No matter how well made your respirator is, it can’t filter out hazards that it’s not designed for. Once you have the results of your exposure assessment, you’re ready to select appropriate protection for your employees. Step One: Know your hazard type. You’ll need to select equipment based on whether your work environment contains a particulate hazard (particles such as hazardous dusts or fibers), a gas or vapor hazard (such as solvent vapors or chlorine gas), or both types of hazards. Generally, you protect against particulate hazards with a filter and against gas and vapors with a cartridge. If both types of hazards are present, combination cartridges are an option that can filter out both particles and gas or vapors Step Two: Find out if your workers need respiratory protection. The exposure assessment should yield employee exposure levels for the substances you tested for. The results are typically measured in parts per million (ppm) or milligrams per cubic meter of air (mg/m3), commonly averaged over an eight-hour work shift. Compare your exposure levels to the occupational exposure limit (OEL) or permissible exposure limit (PEL) set by the Occupational Safety and Health Administration (OSHA) to determine if action is required by law. You can often use values set by other groups, such as the American Conference of Governmental Industrial Hygienists (ACGIH) – if those values are lower than the OEL. In any event, make sure both your measured concentrations and the levels to which you are comparing them (such as the OEL) use the same units of measure. For instance, both could be expressed in ppm for an eight-hour time-weighted average (TWA). Measurements may also be in the form of 15-minute short-term exposure limits (STEL) or a ceiling limit (C), which is the absolute limit that should never be exceeded at any time by a worker. If your employee exposure levels are below the OEL, then respirators aren’t legally required, though you may still want to offer respirators for voluntary use. If your levels are above the limit, look to reduce exposures through engineering, or administrative controls. If putting those controls into place is not feasible, choose respiratory protection that help bring exposures down to an acceptable level for workers. Step Three: Determine level of protection needed. The only respirators OSHA allows for use in the workplace are those approved by the National Institute for Occupational Safety and Health (NIOSH). All NIOSH-approved respirators have an assigned protection factor (APF), which can range from 10 to 10,000. The APF is the workplace level of respiratory protection that a respirator or class of respirators is expected to provide to employees when the employer implements a continuing, effective respiratory protection program as specified by 29 CFR 1910.134. For instance, an APF of 10 means the respirator can protect against exposure levels that are up to 10 times the PEL for that hazard. To see what level of APF your workplace needs, divide your exposure levels by the exposure limit. (This is called the “hazard ratio.”) For instance: Exposure level: 500 ppm ÷ OEL or PEL: 50 ppm — APF: 10 Step Four: Choose a respirator type Once you know your required APF, you can narrow down your choices to those respirators that can reduce exposure to below the OEL. OSHA lists APFs for different types of respirators. For example, half-mask respirators with cartridges and filters have an APF of 10. Besides choosing equipment appropriate for your workplace’s types and levels of hazards, you must also consider compatibility with other required protective equipment, such as safety glasses and hard hats. Glasses and half face respirators, for example, may compete for space on the same part of the face — the bridge of the nose — so it’s vital to find equipment that fits together without causing either leakage around the respirator edges or loss of eye protection. Comfort and ability to do the job are also important considerations; if the work is particularly strenuous, try to select respirators that are as lightweight and streamlined as possible. And keep in mind that people’s faces come in all shapes and sizes; you may need to select from a variety of models and sizes to find properly fitting respirators for all workers who need one. For more information please visit: https://www.3m.com/3M/en_US/safety-centers-of-expertise-us/respiratory-protection/respirator-selection/ 3M Respirator Selection Guide
Safety Knives and Cutters Choose from our Spellbound / Crewsafe selection of knives and cutters with integrated safety features designed to reduce injuries. These safety knives and cutters are an essential part of any workplace safety program and help to reduce the costs associated with occupational injuries in a variety of industries including warehousing, retail, food service, manufacturing and construction.
Safety Utility Knife - X-Tra Safe® XSCU Knife Item #: XSCU-03101 With our patented one pull, one cut technology, our innovative X-traSafe CU Utility Knife is a revolutionary solution to the safety and risk management needs of companies in a variety of industries. Specifically designed to minimize blade exposure in an effort to reduce the number of careless recordable workplace injuries that can potentially occur in settings where there is a repeated and frequent need for cutting boxes open. Our patented CrewSafe safety guard system lock engages and protects users after each cut to ensure maximum protection against costly workplace laceration accidents.
The Construction Industry Safety Initiative (CISI) includes twelve major contractors who come together twice a year for a two day meeting to discuss only one thing- SAFETY. The goal of CISI is to influence not only those within their group, but others to work safely and elevate safety awareness to a new level in the United States. Every year, more than 80,000 workers suffer an injury on construction job sites across the U.S. Any one incident is one too many. Life is too precious to not make safety the number one focus in the U.S. construction industry. That's why over 40 national and global construction firms comprising The Construction Industry Safety (CISI) group and the Incident and Injury Free CEO (IIF) Forum have joined forces with a single aim: to inspire everyone in the industry to be leaders in safety. We know being safe every day on every job site crosses competitive boundaries. That's why we have banded together to create and celebrate the second US Industry Safety Week, running this year from Sunday May 3th to Saturday May 9th. For more information please visit: www.safetyweek2015.com. To order Safety Supplies please visit: http://store.savesmartproducts.com/safety-supplies/ Save Smart Products - The Products You Love Priced For Less www.savesmartproducts.com Supplier of Jan San Supplies, Safety Supplies (PPE), Material Handling Supplies and Facility Maintenance Supplies.