February 2015 - In This Issue:

WELCOME. Let me introduce you to Daily Laboratories. 
Daily Laboratories, Division of Mobilab, Inc. is a private ISO-certified laboratory serving diverse industries including food, dairy, meat, produce, water, cosmetic, plastic and paper companies.  We can test products and environmental samples.

 The laboratory was established in 1960 as a raw milk testing laboratory. We are a woman-owned business and have expanded to provide microbiological services for other industries. We are also capable of testing for the presence of pesticides residue and allergens in environmental samples. 

"We partner with our clients to deliver customized solutions that resolve their issues."

Brainteasers 

1) Cat's Best Friend

What sneaks through doors and windows without knocking?

What heats an unlit stove?

What gives the cat a snug place to rest?

 

 

 2) May Scar

Though liquid in nature, don't push me too far;

For then I will break, and the damage may scar.

What am I?

 


Answers below. 
DO YOU USE A PRIVATE WELL?
Illinois Environmental Protection Agency

Public water systems are tested regularly for a variety of contaminants. However, if you have a private well, regular testing is your responsibility. Well construction inspection and improvements, such as fixing a crack in a casing, are important steps in keeping your well water safe.

Here are some recommendations that you can follow to help ensure that your well water is safe and Daily Laboratories can help:  Read More:

 
WHAT WOULD I DO AND HOW DO I PREPARE?
FEMA
 

Were you aware there are independent study courses offered through the Emergency Management Institute of FEMA.

The Emergency Management Institute (EMI) offers self-paced courses designed for people who have emergency management responsibilities and the general public. All are offered free-of-charge to those who qualify for enrollment.  What and How?

 
ENVIRONMENTAL TESTING PLAN IN THE PLANT - II
FDA & USDA 
                                                                                               As a guide, the four-zone approach to environmental monitoring has become the standard practice by inspectors an auditors. The zones start with food contact surfaces as zone 1, and work their way out to areas with no direct access to food areas as zone 4. 

  Zone 1: These are surfaces that come in direct contact with the food product. This includes all processing equipment, such as mixers, knives, scales and containers. If an exposed food product touches it, it is in zone 1. 
  Zone 2: This is in the processing area of zone 1, but the food product does not touch. Examples would be the carts, cat walks above the processing area and control panels. These are areas that, if contaminated, could affect the product. 
  Zone 3: This is the rest of the non-food surfaces that surround Zone 2 and are still in the processing area.  They are further away from food than Zone 2. These would be walls, floors, drains and mops.                                                
                                
  Zone 4:  This is everything else. These areas are not involved with food production areas, nor are they adjacent to it. This would be receiving docks, storage areas, break rooms and restrooms. 

Most of the environmental testing should concentrate on Zones 2, 3 and 4 to be proactive in eliminating or reducing the chance of contaminating Zone 1 or a product. The idea of monitoring is to find the hard-to-reach or hard-to-clean areas and look for the potential problems.  Actively seek those areas out so they can be dealt with before they hit Zone 1 and possibly to the product. 

    More to follow...

 
CROSS-CONTAMINATION
MYTH or FACT:

  Cross-contamination doesn't happen in the refrigerator -- it is too cold in there for germs to survive!  
Lisa Strickland
309-691-4513

It is our commitment to provide personalized service and customized testing to meet the   needs of our clients.


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1) the sun   2)  glass.