Yamato Americas

Commercial and Industrial Weighing Scales and Systems

Take Time to Appreciate Yamato’s Diverse Markets

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We at Yamato want to acknowledge social distancing, flattening the curve, and taking care of each other’s health. Next, Yamato would like to thank and acknowledge our diverse markets. Then, we need to acknowledge that we are all in this together. Finally, Yamato is privileged to work with a wide variety of people throughout the entire world with our custom-built combination weighers for various products and applications. Our weighers are designed to handle your specific application. In addition, sanitary, washdown models are available and meet 3A Dairy and USDA specifications.

Yamato’s Diverse Markets

Next, let us take a look at a snapshot of the diverse industries Yamato serves.

  • Bakery Products
  • Candy & Confectionery
  • Cereal (RTE)
  • Cheese
  • Delis & Kitchens
  • Detergents/Granulates
  • Fresh Produce
  • Frozen Foods (IQF)
  • Meat Products
  • Nuts, Dried Fruit & Trail Mix
  • Pasta
  • Pet Foods (Dry)
  • Poultry
  • Prepared Meals
  • Restaurants/Catering
  • Seafood
  • Snack Food

 

Yamato Appreciates the Diverse Market

Yamato’s list of diverse markets means worldwide service among an equally diverse selection of people from all walks of life. In addition, Yamato is proud to interact with the global marketplace, including audiences who rarely respond to the same message in the same way. Finally, as the domestic market becomes more diverse, Yamato acknowledges the need to reach people of all kinds.

Diversity marketing is not so much a strategy as it is a new way of communicating that appeals to, and includes diverse groups. Additionally, Yamato delivers products regardless of cultural differences, ethnicities, races, genders, religious beliefs, and more.

3 Ways Yamato Supports a Diverse Market

  1. First, we embrace diversity
  2. Next, we understand the language of inclusivity
  3. Finally, we allow our customers to have a voice

In addition, it’s also a great strategy to empower customers to create content that provides an honest reflection of what the brand means to them. Doing so provides a valuable source of real-world data for future campaigns which also provides a powerful message that’s sure to resonate among diverse markets.

Yamato offers high-speed checkweighers with high accuracy and an optional metal detection system, fully compliant with HACCP and GMP. Additionally, Yamato’s diverse designs fit almost any production line with a variety of conveyor sizes to suit specific products. Finally, Yamato recognizes the diversity of all companies, both from a human resources standpoint as well as their markets, customers, and services. Check in with Yamato for a full list of our products and services. In conclusion, we at Yamato want you to stay safe while we “weigh” all of our options.

FDA on Food Safety and COVID-19

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Yamato Cares

Yamato has and will continue to monitor the COVID-19 situation. We are taking every precaution to ensure safety for both staff and consumers. Please take time to read an important and timely post from the Food and Drug Administration. The information applies to various aspects of the food packaging industry, from labeling, packaging and consuming.

Summary of “Food Safety and the Coronavirus Disease 2019 (COVID-19)” (released March 27, 2020).

As a result of the COVID-19 pandemic, the U.S. Food and Drug Administration released a guidance document. In addition to “Food Safety and the Coronavirus Disease 2019 (COVID-19)”, the FDA provides “Guidance for Industry: Temporary Policy Regarding Nutrition Labeling of Certain Packaged Food During the COVID-19 Public Health Emergency”. The document provides restaurants and food manufacturers with flexibility regarding nutrition labeling of certain packaged food.

Food Packaging and COVID-19

Fortunately, the FDA reports: “Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.” In addition, the “CDC notes that in general, because of poor survivability of these coronaviruses on surfaces, there is likely very low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures.”

Safety is top priority at Yamato and throughout the world. In addition, it’s essential to stick to the steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness. Then, the FDA does “not believe there is a need to conduct environmental testing in food settings for the virus that causes COVID 19 for the purpose of food safety. Cleaning and sanitizing the surfaces is a better use of resources than testing to see if the virus is present.”

Yamato facilities are required to follow Current Good Manufacturing Practices (CGMPs). Maintaining CGMPs in the facility should minimize the potential for surface contamination and eliminate contamination when it occurs. In addition, “FDA-regulated food manufacturers are required to follow Current Good Manufacturing Practices (CGMPs) and many have food safety plans that include a hazards analysis and risk-based preventive controls.  CGMPs and food safety plans have requirements for maintaining clean and sanitized facilities and food contact surfaces. Additionally, for more details, check out: FSMA Final Rule for Preventive Controls for Human Food.

For food manufacturers that have inventory on hand-labeled for use in restaurants, the FDA asks that packaging contains the following required information on the label (below).

FDA Requirements for Labeling Information:

  • First, Statement of identity
  • Next, Ingredient statement
  • Then, Name and place of business of the food manufacturer, packer, or distributor
  • Net quantity of contents
  • Finally, Allergen information required by the Food Allergen Labeling and Consumer Protection Act

In addition, the “FDA intends to work cooperatively with manufacturers for the remainder of the year regarding using updated Nutrition and Supplement Facts labels and will not focus on enforcement actions during this time.”

Finally, Yamato wishes you all safe living throughout and beyond this unusual time. Take care of yourself, take care of each other: we will make it through. For further reading, take a look at “Guidance for Industry: Temporary Policy Regarding Nutrition Labeling of Certain Packaged Food During the COVID-19 Public Health Emergency“.

Cleaning and Sanitizing Procedures for Food Equipment

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When you work in the food industry, properly handling the food is a priority to avoid a health hazard. But it goes beyond refrigerating and properly cooking the food. You must also be careful about how you clean and sanitize the equipment.

If you’re not sure how to care for your food equipment, here are some basic cleaning and sanitizing guidelines to get you started.

image of clean and sanitized commercial kitchen

Cleaning Process

When it relates to food equipment, the cleaning process involves removing excess leftover food or soil from the equipment. To ensure safe food handling, removing these substances is a step you cannot skip.

There are a few options you have when it comes to cleaning agents. What you can use depends on the type of equipment you have and the surfaces with which it comes in contact.

Detergents

Detergents should be used for cleaning table surfaces and equipment. Since detergent penetrates quickly and softens the surface, it makes the cleaning process easier.

Solvent Cleaners

Use solvent cleaners for equipment and surfaces touched by grease or where grease is burned on. These solvents are also called degreasers.

Remember that lingering grease could be a health hazard.

Acid Cleaners

Acid cleaners take care of mineral deposits when detergents can’t do the job. Sometimes mineral deposits will form in equipment that touches water, such as washing machines and steam tables.

Abrasive Cleaners

If the food equipment has creases and hard-to-reach places, you might need to use an abrasive cleaner. These cleaners help take care of heavy accumulations and might even disinfect.

Sanitizing Procedures

If you’re dealing with food equipment, cleaning is not enough. You also need to sanitize after you’ve cleaned the surface.

You should only sanitize after a surface has been cleaned. This is because if the equipment has food residue on it, the residue can react with chemicals during the sanitation process.

Sanitizing can be accomplished by using chemicals, heat, or radiation. You should know, however, that although radiation is an option, it is rarely used in food handling sanitizing procedures.

Heat Sanitizing

Heat sanitizing is pretty straightforward. There are three ways to use heat to sanitize food equipment: steam, hot water, and hot air.

Hot water is the most typical method used in restaurants. The sanitation is delivered by putting the equipment in a washing machine where the water can get as hot as 171 degrees Fahrenheit.

Sanitizing food equipment using heat will depend on the size of the equipment. For larger equipment, you might need to resort to hot air or steam.

Chemical Sanitizing

Common chemicals used to sanitize include chlorine, iodine, and ammonium. The concentration, temperature, and contact time has to be precise to ensure that harmful bacteria are killed and equipment is ready to use safely again.

Follow Manufacturer Guidelines When Cleaning and Sanitizing

If you work with food handling equipment, you know the importance of making sure it’s clean to avoid food contamination. But before you start cleaning and sanitizing, it’s always important to make sure the cleaners and methods you use are recommended by your equipment manufacturer.

Following your manufacturer’s guidelines will help extend the life of your equipment.

If your facility needs new food handling equipment, be sure to take a look at our products. We offer automatic and commercial weighing solutions for a wide range of industries.