Category: Jan/San


Use your braaaiinnss!!! October is Zombie Awareness Month.

Are you aware that October is Zombie Awareness month? Is your business, institution, or firm prepared? As a DSR, have you prepared your customers? It’s not as crazy as it seems. Government agencies, like the Centers for Disease Control (CDC) and security firms, have trained for a hypothetical zombie apocalypse. Of course, this is just a lighthearted effort (through the popularity of zombies), to raise awareness for emergency preparation and far be it from RJ Schinner to do the same. On its blog last year, the CDC published a list of helpful recommendations in the unlikely event of a zombie...


Review Food-Handling Safety Procedures

In addition to our series of articles on food safety, The Daily Meal has an excellent slideshow focusing on the the “15 Things You Need to Know to Practice Food Safety.” A good review of the steps when handling food, like raw meat and eggs.   “When beginning your work in the kitchen, it’s easy to get overwhelmed with getting everything ready and making sure your recipes are organized, but always remember to wash your hands before handling food.” Of course, RJ Schinner can supply you with anti-bacterial hand soaps to help insure food safety.

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Swabbing the Deck on “National Talk Like a Pirate Day”

Ahoy me Hearties! All hands on deck, it be the annual celebration of talkin’ like pirates! Aye, there be a mighty wind blowin’, so batten down the hatches and raise the sails as we take you on an adventure aboard the S.S. aaarRJ Schinner! Avast, whether ye be swabbing the deck or hoisting the jolly roger, today’s the day to let out your inner Blackbeard, so drop those doubloons and slap on your eye-patch– or be prepared to walk the plank! When pirates swab the deck, it be with old mops and dirty water, but shiver me timbers, it didn’t...

NFSM Week 3: Can 9,000 Deaths a Year Be Avoided? 13

NFSM Week 3: Can 9,000 Deaths a Year Be Avoided?

Editors Note: This is the third installment of a special series related to September’s National Food Safety Month. View the postings for Week One and Week Two to stay caught up on all things food safety! Welcome to Week Three of National Food Safety Month! This week, the focus is on “Cleaning and Sanitizing Practices That Will Prevent Cross-Contamination.” Cross-Contamination can be described as the moving of pathogens from one food to another, which is ready to eat and will receive no further cooking. An example would be allowing cooked food to touch uncooked food, or surfaces that were or...

Cleaning Shortcuts Come at a High Cost 16

Cleaning Shortcuts Come at a High Cost

There is a new trend sweeping the nation called “skip cleaning” that’s gained popularity in the post-recession world of cleaning. The idea is, by cutting back on cleaning, you’ll save money on electricity, cleaning supplies, and commercial cleaning labor costs. In theory, the idea makes sense, but while cleaning shortcuts may save money in the short term, the long term cost to your health and your assets may not be worth the bargain. Many companies have opted to reduce their janitorial services to save money, which results in less vacuuming, less sanitizing, and longer periods between deep cleaning. The negative...

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New study finds schools are unprepared for pandemics

A new study published in the American Journal of Infection Control finds that 40% of schools in the United States are unprepared for a new pandemic. “Less than half of U.S. schools address pandemic preparedness in their school plan, and only 40 percent have updated their school plan since the 2009 H1N1 pandemic, according to study published in the September 2012 issue of the American Journal of Infection Control.“ Approximately 2,000 elementary, middle, and high school nurses in 26 states were surveyed. It was found that these schools were not prepared for another pandemic. Schools are mandated by the U.S....

September is National Food Safety Month 19

September is National Food Safety Month

SCA is proud to be the sole sponsor of the National Restaurant Association’s 18th Annual National Food Safety Month (NFSM), which kicks off Sept. 1. The theme of this year’s focus is “Be Safe- Don’t Cross Contaminate”, and will emphasize the importance of safe food handling and kitchen prep for the food service industry. SCA encourages Foodservice Operators to visit to learn more about the campaign, to download educational materials and to register for the NFSM communications. Several useful materials can be found on the website, including activities for employees to complete, posters, and videos that highlight the importance...


How Green, Sustainable Practices Benefit the JanSan Industry

The green trend of the past few years has actually proven to be a smart move for the JanSan industry. According to Steven Ashkin at “If being Greener and more sustainable in today’s economy can help a cleaning contractor, jansan distributor, manufacturer, or other entity cut costs, improve worker productivity, and enhance overall operating efficiency, then most will believe it is worth investigating. Fortunately, we are now learning that operating in a Greener more sustainable manner can generate these savings and benefits.” What was initially perceived in the industry as a trend has now become a standard business practice....

Odorless Healthcare Facilities are Better for Visitor Experience 22

Odorless Healthcare Facilities are Better for Visitor Experience

Cleaner smelling healthcare facilities leave visitors and patients with a better impression of the care they receive. Visitors can gauge a facility’s effort in addressing those concerns by simply looking at the space. How a healthcare facility is maintained reflects heavily on the quality of service provided. For example, odor and cleanliness play a huge factor in how people judge a restaurant or store — so why not the same at a healthcare facility? Healthcare facilities need to lower the health risks of residents while still providing a warm and welcoming atmosphere for all. Well-placed sanitizers and lack of cleaning...

Prevent Infections in Health Care Facilites 30

Prevent Infections in Health Care Facilites

Preventing infections in health care facilities has always been a top concern of health care providers and professionals. Health care-associated infections (HAIs) continue to plague facilities in the United States. The Centers for Disease Control and Prevention (CDC) estimate that one out of every 20 patients will become infected with an HAI. Among the most prevalent infections are Clostridium difficile (C. difficile) and the Norovirus. The Centers for Disease Control and Prevention (CDC) issues guidelines for preventions of these infections. Sanitation and sanitizer play a heavy roll in the prevention of these infections. CDC’s Six Steps to C. difficile Prevention:...