Pan-Mass Challenge’s Post

The importance of safety and sanitation at your company cannot be understated. Several different washdown scale options are made with your industry in mind. Whether you’re weighing trucks, pallets, boxes, or pieces, these scales are designed to meet your specific weighing and washdown needs! https://hubs.ly/Q02vXTML0

#FoodSafetyQuiz If a food-contact surface is in constant use, how often should it be cleaned and sanitized? a. Every 2 hours b. Every 4 hours c. Every 6 hours d. Every 8 hours

For those who manage a warehouse facility, it can be difficult to keep up with proper cleaning and sanitizing. However, a clean warehouse should be number one on your priority list for several reasons, like keeping workers safe and ensuring the quality of your products is unaffected by potential contamination. If staying on top of warehouse sanitation is too much of a burden on you and your workers, we can help. #CommercialCleaning #CavalryCleaning #ProfessionalCleaning #WarehouseCleaning

Is hand sanitizer and handwashing with soap and water equally effective? No. Not sure when to use hand sanitizer versus soap and water? Let’s fix that! Check out this quick video: #imperialdade #handhygiene

When talking about safety, the "Swiss Cheese Model" is frequently invoked. It really has little to do with the cheese but rather the holes in the cheese. The concept is that an event (possibly an event that occurs regularly) makes its way to the patient when the holes happen to be aligned. These are often called latent errors. By analyzing the possible ways the error could have been stopped we can better understand how to make our systems safer. We do not need to wait for an event to reach a patient. We should be analyzing the systems daily. Sometimes call a safety huddle or safety moment, it should not be about previous events but anticipating future harmful events and preventing them from happening.

[Food Process] Tips to maintain your elevators for safety and productivity! ✨🔧 As a manufacturer of bakery equipment, we understand the importance of sharing our expertise to ensure safety, improve productivity, and extend the lifespan of your equipment. Have you checked out our blog article on maintaining and securing your bowl lifts?✅ It's time to give it another look and add these tips to your maintenance routine! Discover more about monitoring key parameters and identifying wear signs in our blog. 🔗 Read the full article to learn the best practices: https://buff.ly/3i69Q5i 💬 Need advice on maintaining your VMI equipment? Contact our service technicians today! #Safety #Productivity #BakeryEquipment #Maintenance #VMI #FoodProcess

🚨 Safety Alert: Grocery Store Reminders 🚨 Let's keep stores safe for everyone with these quick tips: - Watch out for spills! Keep aisles clear. - Stack merchandise securely to prevent falls. - Check equipment regularly for safety. - Don't overload outlets and report electrical issues. - Know emergency procedures and exits. - Keep things clean and sanitize often. - Assist customers safely. - Stay trained and communicate any concerns. - Safety first, always! 🛒 #SafetyFirst #GroceryStoreSafety

Does your operating equipment meet this MPI standard? MPI’s Industry Agreed Standards state that where appropriate, operating equipment should have internal corners or angles with a continuous smooth radius of at least 7 mm. A smaller radius may be used where necessary for proper functioning of parts or to facilitate drainage, provided that such areas can be readily cleaned. For more info, check out pg 44 here: https://loom.ly/rL35G_0 #BetterByDesign #foodprocessing #foodproduction #foodhygiene #foodsafety #foodhandling #meatprocessor

Did you spot all the missing steps? 👀 We shared an incomplete infographic for #WorldHandHygieneDay to test your handwashing knowledge. Check below to see the post and check if you got it right. Remember, proper handwashing is essential to stop the spread of germs. #KusasaCleaning

Is it appropriate to simply give a customer what they ask for? This is the second time we have cleaned this system in six months and we have just advised the customer that consideration is needed to increase the frequency to 4 monthly. The justification? Increased wet thickness deposits by just an average of 100 microns per month means that within 3-4 months of its last clean, this system was past acceptable risk levels. Once moved to 3 times annually we will reassess and determine if the frequency is appropriate or whether it needs further adjustment. Removing the guesswork means an objective, evidence based approach to grease and hygiene/safety management enabling the customer to validate reasons for expenditure whilst achieving and maintaining compliance. Cleaning for cleaning sake simply lines the pockets of greedy contractors and is not a compliance directive or legal requirement. Do you have to appropriate control's in place to measure and validate requirements? #DuctworkDeepCleaning #AppropriateFrequencies #CustomerEducation Joe Cameron James Conway Craig John Costin Chris Guilfoyle Steve Jones FCMI Astrid Davies Chris Windust Luca Frederick