Filed under: Foodservice, Healthcare, Janitorial, equipment and supplies | Tags: cleaner, Cleaning, cleanliness, disinfectant, hand cleaning, hand hygience, hand washing, illness, influenza, quat, soap, swine flu, swine influenza, water
The past few days, we at PJP have seen a increased frenzy when it comes to Swine Flu prevention. From vendors and manufacturers, to customers looking for guidance on what is fact and what will work.
When it comes to prevention it is as simple as following your basic hygiene and cleaning guidelines. The World Health Organization (WHO) and Center for Disease Control (CDC) have put out some very basic guidelines that are easy to follow when it comes to preventing the spread of Swine Flu, but more importantly, these are the same guidelines that people should be following year round to reduce the spread of any type of illness or germs.
1. Avoid contact with sick people or those that don’t look well.
If you are sick, stay home. If you see someone that is sick, don’t touch them or shake their hand. It really doesn’ t get any simpler than that. If you stay away from those that are sick, and allow them to get better, you won’t get sick. A very simple practice that makes stops the spread of germs between those that are sick and those that are not.
2. Wash Your Hands Thoroughly with Soap and Water.
Routine hand washing with soap and water is the most basic element when it comes to preventing the spread of illnesses. In commercial facilities or office buildings, make sure that your restrooms soap dispensers are working properly and are full. If they are not working, or want something more efficient consider a touchless soap dispenser such as TFX of CXi from GOJO. These two soap dispensing systems are extremely efficient and reduce cost per use. The soap is also a good quality soap, and they a variety of different types including regular, antibacterial, and green seal certified hand soaps.
3. Use a alcohol based hand sanitizer such as Purell.
If you dont’ have access to soap and water routinely to wash your hands, you can use an alcohol based hand sanitizer to kill germs and sanitize your hands. Using a hand sanitizer before or after shaking hands, or touching items that could be contaminated with germs can help prevent you or others from spreading germs. Public spaces, should make hand sanitizer available in high traffic areas, such as entry ways, lobbies, restrooms, lunch and break rooms, office supply stations, waiter or waitress stations. There are a variety of different ways to make hand sanitizer available, it can be used effectively dispensed and used in gel, foam, or wipe forms.
4. Clean your work area, home and those areas that can be contaminated with germs.
Frequently cleaning spaces that can be contaminated with germs will reduce the chances of you or someone you know becoming in contact with germs or other illnesses. Wiping down door handles, phones, keyboards, mouses, restrooms, and other high traffic and frequently touched items with a “Quat” based cleaner can reduce the spread of germs. Quat Based Disinfectant Cleaners are effective enough to kill germs but not strong enough to harm material and surfaces.
When it comes down to preventing illness it really comes down to two main principles, follow basic hand hygiene and clean your environment. By following these two main principles you, your family, and your co-workers can reduce your chances of becoming ill from “Swine Flu” or any other sicknesses.
Filed under: Foodservice | Tags: Biodegreadable, compostable, cutlery, Eco-friendly, Environmentally, green, green products, plastic fork, plastic knife
Last night for dinner I decided to try green cutlery in honor of earth day or green week. I have never used this before, and was curious as to how it would perform when I compared it regular old plastic forks and knives that I have been using since I was a kid.
Would it really make a difference? Is it work the money?
The cutlery I tried was from Greenwave and they market their product as a disposable ASTMA compostable cutlery that is made from plant extracts. I used the fork and knife, to cut and eat a piece of boneless chicken breast. I think the knife was a little flimsy, but it did the get job done. The fork was actually a lot heavier quality than most other products.
For the enviornmentally conscious person the green cutlery is an adequate alternative to traditional plastic forks, knives and spoons. The price are slightly more expensive, but depending on your customer base, it could be worth the good will with green shoppers.
Filed under: Foodservice, Healthcare, Janitorial, equipment and supplies | Tags: fork, green, know plastic, PET, PETE, PLA, Plastic, plates, recycle, recycleable, trash liner
Have you ever looked at the bottom of your drink bottle and wondered what that little number means in the recycling arrows really means? Often times, we never actually look at it, and never think that it really does have some meaning.
Different plastic bottles or food containers are made from different types of plastics. Despite what most people think, not all plastic is the same. And using the right plastic in your container or bottle can have different effects and results when it comes to packaging foods and beverages.
Below is a simple guide to the different types of plastics used in food packaging:
#1 – Polyethylene terephthalate (Pet or PETE.)
Clear, tough resin comonly used in soft drink and juice bottles and jars of peanut butter and salad dressing. Also used in tougher bakery and food packaging containers. This is the most commonly used plastic and recycleable at most recycling centers.
#2 – High Density Polyethylene (HDPE)
Stiff, often translucent plastic used in milk jugs and containers of laundry detergent. Sometimes used in trash bags and grocery tote bags. This is commonly recycled at most local recycling centers.
#3 – Polyvinyl chloride (PVC)
Strong, oil-resistant, and rigid or flexible material used in clamshells, blister packs, and shrink wraps. This is not commonly recycled at most recycling centers. #3 plastic is also often used in things like pipes and outdoor furniture.
#4 – Low-density polyethylene (LDPE)
Tough, flexible and relatively transparent plastic used in bread bags, produce bags, trash can liners, squeeze bottles.
#5 – Polypropylene (PP)
Strong, moldable resin used in yogurt and margarine tubs, ketchup bottles and deli containers, salad and bakery containers. Also used in drinking straws. This is very rarely found to be recycleable at your local recycling center.
#6 – Polystyrene (PS)
Hard and brittle, rigid or foamed, moisture resistant plastic used in cups, plates, bowls, egg cartons, and meat trays. Traditionally known as “Styrofoam” it is often used to insulated products. And depending on which product it is used in it can be recycled.
#7 – Other , often polycarbonate
Catch-all category often used to make very strong plastics that can be found in reusable water bottles, oven baking bags, and citrus juice jars, tupperware. Often used in everyday wearable items such as cell phones, cds, toys, and automotive parts.
For those that are concerned about the environment there are also Plastic Alternatives. One plastic like alternative to the above mentioned plastics is PLA. PLA is a biopolymer type of plastic that is derived entirely from natural materials such as plants. Unline plastic, PLA is not recycleable but is compostable in a commercial composting facility. And in a short period of time will turn back into dirt.
Filed under: Uncategorized
PJP placed #51 according to Foodservice Equipment & Supplies Magazine’s 2009 Distribution Giants. PJP moved up 3 spots from last years ranking where we made our entry to the listing in 2008. PJP has made large gains in the Distribution of Foodservice Equipment and Supplies since it introduced it to its product offerings in the summer of 2005.
By moving up 3 spots from last years rankings, PJP moved closer to breaking into the top 50 for Equipment and Supply Distributors Nationwide for the first time. The ranking from Equipment and Supply Magazine is a listing of the top 100 distribution equipment and supply distributor/dealers as reported by each individual company.
PJP first entered the listing of ranked companies in 2008 when it was named the countries “biggest mover” and placed #54 on the list for their 2007 sales.
PJP’s Foodservice Equipment and Supply division offers full service design kitchen and facility design, refrigeration, ranges, ovens, warewashing equipment, commercial foodservice furniture, bar supplies, tableware, smallwares and much more.
To consult with a PJP foodservice rep, please contact us here: http://www.pjponline.com/contact.asp
