New Jersey Gets Fresh

200-acre landfill gets massive doses of air freshener to combat 1,000 tons of trash that arrive daily.

Despite the claims of New Yorkers and a fair amount of Bostonians, New Jersey doesn’t stink. But it’s taking a near Herculean effort to drive the point home to local residents in East Brunswick.

As reported in the Star-Ledger, the 200-acre Middlesex County Landfill in East Brunswick, one of the largest trash dumps in the country, has offended its residents for years, as nearly 1,000 tons of trash arrive daily, oozing methane gas and leaving behind a penetrating, offensive odor. 

But landfill officials, in response to an outpouring of complaints, have discovered a solution that combats the foul stench: A flatbed truck plods its way through the garbage, releasing hundreds of gallons of citrus-scented air freshener. “It has a pleasant, showery smell,” said Richard Fitamant, executive director of the Middlesex County Utilities Authority, which runs the landfill. “It’s not offensive and it’s not overpowering. It’s a light scent.” 

Officials at the landfill see it is a benign way to mask the odors, and they implemented the plan earlier this summer, modeling it after a similar one at a landfill in Ocean County. The truck applies fragrance mainly on the landfill’s “work-face,” an industry reference to the most recent areas where garbage is deposited. 

Fitamant refers to the freshener as a “neutralizing agent,” which “attaches to the odorous particles in the air and drops them down.”

And local residents couldn’t be more relieved to see the landfill taking action.

“It’s terrible,” said one neighbor who lives with her spouse and children nearby. “You can’t open a window. At times it will permeate the walls.”

The air freshener is only released when temperature, rainfall, and wind threaten to move odors toward East Brunswick and South River, which lie to the east. 

One woman who has lived in the area for several years and has complained often to landfill officials said she only smells garbage, not deodorizer.

“I used to smell (the garbage) all the time, but I have not smelled the landfill in recent years,” he said. “I used to be able to smell it at my home in Lawrencebrook (on the other side of Route 18) years ago, but not now.”
 

Turn That Frown Upside Down!

File this one under oxymoron, because there’s a company across the Atlantic in Wales, Sheep Poo Paper (SPP), that true to its name, produces an air freshener made from SHEEP’S POO!

Billed as “the world’s very first air freshener made with poo,” the hanging air freshener (think convenience store or car wash air freshener) uses SPP’s proprietary Wave ‘n Waft™ folded fragrance technology. 

SPP maintains that the fresheners, fragranced with daffodils, emit the “sweet smell of springtime in Wales,” a claim for which we’re likely to take them at their word.

“[R]emember, the more it waves, the more it wafts,” instructs SPP. 

The fresheners sell for £1.49 each, or roughly $2.31 U.S. 

Caveat emptor.

U-Need-It sells a complete line of air fresheners and dispensers. They may not be suitable for neutralizing a 200-acre landfill, but they work great in every office or home environment.

For eight hours every Sunday and four hours at a time during weeknights, I would stand on a cement floor in the store’s warehouse stringing racquets, listening to the grumblings of other college-aged employees while daydreaming about being anywhere else.

After just a few weeks, I began experiencing nearly debilitating lower back and knee pain, which an orthopedic surgeon traced to my uninterrupted sessions standing on the store’s cement floor. His prescription: a padded, anti-fatigue mat (not to ingest, mind you, but as a cushion to be placed on the unforgiving floor while I worked).

Within a week, the mat had lived up to its anti-fatigue billing, and I was stringing Prince, Kennex, and Head racquets without any physical discomfort, an enlightening OSHA-like moment. And it made me keenly aware of how modest investments can go a long way in improving the workplace environment.

Whatever your industry—industrial, retail, food and beverage, or general office—a floor mat is a valuable tool whose health, safety, and hygiene benefits extend far beyond its modest cost.

Anti-Fatigue: Rooted in Science
The benefits of anti-fatigue mats are well documented and confirmed by scientific research.

A University of Wisconsin-Milwaukee study by its Department of Occupational Therapy concluded that modifying flooring with a floor mat successfully alleviates pain and discomfort associated with long periods of standing. And the Canadian Centre for Occupational Health and Safety (CCOHS) noted that anti-fatigue mats “decrease foot weariness“ for employees who stand in one position for long periods.

As for implementation, you should install anti-fatigue mats in any work situation requiring employees to stand in one position for long periods of time. Not only will they make your workplace more comfortable, but their implementation may entitle your company to an insurance discount, as the measure helps prevent workplace injuries. 

Additional benefits include:
(1)   Reduced breakage. Especially in foodservice environments, padded floor mats reduce breakage from dishes and glass objects that are accidentally dropped.
(2)   Improved employee morale. A more comfortable workplace is a happier workplace.
(3)   Improved productivity: Comfortable employees work more productively, adding to your company’s bottom-line.
(4)   Reduced slip-and-fall injuries. Falling on a cushioned mat rather than a hard floor is less likely to result in physical injury. Additionally, a mat can add much-needed friction to smooth, well-polished floors, reducing the risk of slipping in the first place.

Entryway Mats: Essential Dirt Barriers
Mats placed at entryways serve a crucial filtering function in preventing dirt tracked from outside from being carried into the workplace. 

Researchers at Johns Hopkins University School of Hygiene and Public Health used commercial floor mats to assess lead in residential dust in inner-city houses, reporting that the mats “were found to be a feasible method for the collection of dust that has accumulated for a known amount of time.”

The United States Environmental Protection Agency cautions against carrying lead dust indoors, a health risk that the agency says is a common issue around construction sites and factories. As such, it recommends a floor mat where shoes can be wiped. It’s a strategy with which a notable child care expert also agrees, who advises using a floor mat at entrances to improve your facility’s indoor air quality by making it cleaner.
 

Spreading the Word
In addition to their practical health and safety benefits, mats can also serve as a subtle promotional tool for your company. U-Need-It can customize many of its mats with your company’s name, logo, or even tagline, a strategic way to reinforce your brand among your employees and customers.

Whatever your industry, mats are a cost-effective way at improving your company’s workplace while extending the visibility of your brand.

What can you do – once you slide that plastic key into the lock and open the door on ‘your home away from home – where they left the light on for you’ -to keep the germs at bay? There are quite a few things you can do to keep from coming in contact with E.Coli, salmonella, rhinovirus which causes cold, hepatitis A or C, H1N1 virus, herpes simplex, or the fungus that causes Athlete’s foot, plus a lot of other unfriendly germs.

First, follow that old Boy Scout motto– “Be Prepared!”
Take plenty of hand sanitizer – like Purell on your trip. The 8 ounce dispenser size is more practical but do tuck the smaller size bottles into the kids’ backpacks and your purse. They WILL come in handy.

Wipe off commonly touched items in the room like:
Door knobs and locks
Light switches
Desk and drawer pull knobs or handles
Pull handle for the room drapes
Bathroom faucets
Toilet flush handle
Toilet seat
Shower knobs
Bathroom counter
Handle on room refrigerator, if there is one
Microwave door handle, surface, interior
TV remote control
Telephone handle and mouthpiece

Remove bedspread and put it away
The previous guest may have lain down with his shoes on, tracking in germs, dirt and anything else he walked on; now it’s all on that bedspread.  Maybe his messy Pomeranian puppy slept on the spread.

Only use glassware that is sealed in plastic
Did housekeeping touch the rim of your glass with the same fingers that she just used to clean the toilet?

Put your ice into a plastic bag – then into the ice bucket -not directly into an ice bucket.
That same ice bucket might have served as the last guest’s water dish for his dog.

Don’t walk around barefoot in the room. Make the kids wear flip-flops or slippers.
You do not know when the carpet was last shampooed and you do not know if that Pomeranian puppy was really house-broken. Besides, who wants to take home a foot fungus?

Keep your tooth brush off that counter!
Even though you wipe it off, put the toothbrushes on a clean wash cloth or keep them in your overnight bag

Put your luggage on the rack or bench that is in the room.
Keep your bags off the floor – don’t make it easy for unwanted little critters to jump in for a trip back to your house.

Check out the coffee pot
Coffee fiends really want that first cup of coffee NOW and don’t want to trek to the lobby for the free cup. So if you are one of these folks, just wash out the pot before you use it. You can bring a little bottle of detergent along or the Purell sanitizer will do just fine. Be sure to rinse the pot thoroughly before making your java.

Look over the pillows and blankets
Hotels change the sheets but it’s likely that the blankets are not laundered between guests – the same goes for the pillows. Ask for new blankets if there is any soil visible or if it will make you feel more comfortable. Some people bring their own pillows from home. This is easy when traveling by car but planes present another problem.

Take the time to follow these simple little steps as they will ease your mind and will also decrease your chances of getting ill. Children can be enlisted to help and ‘cleaning up the room’ can become a fun task that teaches the kids about germs – and a bit of self-reliance.

Many months ago, when it became clear that we were entering into a deep global recession, my friend Jill started eating lunch at her desk. She could work while she dined, which meant she was able to increase her productivity and thus demonstrate to her boss that she was valuable.

She didn’t realize how dirty those working meals had made her work station until someone from the IT department pointed it out. He politely refused to work on her computer, which had frozen up, until she cleaned up the remnants of lunches past.

If, like Jill, you eat lunch at your desk, you may be doing more than grossing-out your IT colleagues. You may also be making yourself sick.

In 2006, research by Charles Gerba, Ph.D., a microbiologist at the University of Arizona, revealed that the typical work station is swarming with unhealthy bacteria—due in part because people are turning their desks into kitchen tables. In fact, his study found that a person’s desk contains about 400 times more germs than a toilet seat. The phone is the dirtiest, followed by the desktop, the computer mouse and keyboard, the fax machine and the photocopier.

It’s a problem at home, too, where computers are typically shared by several people. If your teenage daughter is eating a ham sandwich while she updates her Facebook status, bacteria from the food can linger on the keyboard and infect the next person. Some viruses can survive on surfaces for up to 72 hours.

Lots of people who work desk jobs eat lunch at their work stations. About three-quarters do so at least two times a week, according to a survey by the American Dietetic Association and the ConAgra Foods Foundation.

But not many clean their work areas, the same survey showed. More than three out of four workers only occasionally clean their desktops before eating, and 20 percent never do. Furthermore, only 5 percent of workers clean their keyboard and computer mouse daily, and 11 percent never clean them.

Here are some hygiene tips for people who dine at their desks:

• Use antibacterial wipes. Clean your work station frequently with antibacterial wipes—and certainly before and after you eat at your desk. For keyboards and computer mice, you may need to use disinfecting wipes designed specifically for electronics.
• Wash your hands. Frequent hand-washing can help stop the spread of germs. Wash your hands with warm, soapy water for at least 20 seconds before and after you eat. Be sure to wash both the fronts and backs of your hands, between the fingers, and under the fingernails.
• Use hand sanitizer. A recent study found that hand sanitizers are actually more effective than hand-washing at eliminating certain germs. (Read more about the study here.) Motion-activated dispensers, such as the Germstar Touchless Hand Sanitizer Dispenser, have an added benefit because they eliminate cross-contamination. If you don’t have time to visit the rest room every time you touch something that might be germ-infested, keep a bottle of hand sanitizer at your work station.

Taking time to keep your work station clean is essential to boosting your productivity. Getting sick and missing work won’t help you impress the boss.

It’s hard to imagine having your home—for many people, their sanctuary—destroyed or damaged by a severe weather event. Unfortunately, that was the reality for multitudes of people after the recent flooding in Nashville and surrounding areas.

 The term “natural disaster” appropriately describes the devastation that resulted. After more than 13 inches of rain fell over the weekend of May 1-2, 2010, the Associated Press reported that at least 29 people died in Tennessee, Kentucky and Mississippi as a result of the storms. In Nashville, water damage to The Grand Ole Opry House was so severe that the legendary venue had to close temporarily.

Thousands of residents are now returning to their waterlogged homes to begin cleanup efforts, which are reportedly expected to cost $1 billion. Even though the rain has long since stopped, dangers still exist for people involved in flood cleanup activities. The Centers for Disease Control and Prevention offers the following safety and hygiene tips:

• Wear appropriate protective equipment. This includes hard hats, goggles, heavy work gloves, and watertight boots with steel toes and insoles. Cleanup crews should also wear earplugs or other hearing protection devices if they are working near noisy machinery such as chain saws, backhoes, tractors and blowers.
• Wash hands regularly. Because flood water may contain sewage or agricultural and industrial byproducts, it’s critical that people involved in cleanup efforts wash their hands regularly with clean water. (Listen to local authorities to find out whether tap water is safe to use.) It is particularly important to do so before preparing or eating food, after toilet use, after participating in flood cleanup activities, and after handling articles contaminated with flood water or sewage. Wash your hands with warm, soapy water for at least 20 seconds. Be sure to wash both the fronts and backs of your hands, between the fingers, and under the fingernails.
• Treat wounds promptly. First aid, even for minor cuts and burns, is very important during flood cleanup, as open wounds could become infected from exposure to unsanitary flood waters. Cleanup crews should clean out all open wounds and cuts immediately with soap and water. (Again, be sure the water you are using has been deemed safe by local authorities.) If a wound gets red, swells or drains, seek immediate medical attention.
• Thoroughly clean and disinfect salvageable items. Excessive moisture and standing water contribute to the growth of mold in homes and other buildings. To remove and prevent mold growth, it’s important to clean up and dry out the building within 24 to 48 hours. To remove mold growth from hard surfaces such as countertops, use commercial products, soap and water, or a bleach solution. (If you use bleach, wear rubber gloves and protective eyewear.) To prevent mold growth, clean wet items and surfaces with detergent and water.
  Not all items will be salvageable. Mattresses, pillows, stuffed animals, carpeting and carpet padding, rugs, upholstery, wallpaper, drywall, insulation material, and paper, for example, should be thrown away.

People affected by the floods in and around Nashville likely want to return to their homes as soon as possible. Following these safety and hygiene precautions during cleanup activities can help them to do so.

The study, conducted by researchers from the University of Virginia School of Medicine and Dial Corporation, analyzed sanitizers that contain both ethanol and organic acids and concluded that they prevent the return of the rhinovirus—the virus responsible for roughly one-third of common colds in adults–for up to four hours after being applied to hands, a significant improvement over soap’s effectiveness at fighting germs.

According to the researchers, ethanol hand sanitizers removed 80-percent of the rhinovirus from hands, compared to soap and water, which removed just 31-percent.

“Ethanol hand sanitizers were significantly more effective than hand washing with soap and water,” the study concluded.

Dial’s involvement with a study involving two of its lines would seem to taint the findings as biased. However, with an academic institution lending its name to the report, the findings are far less suspect than studies that have relied solely on the work of private corporations.  

The Dial Corporation, which is owned by the German CPG company Henkel, produces Coast, Tone, and Dial products, along with their multiple lines of bar soaps, body washes, liquid hand soaps, and hand sanitizers. Accordingly, it might seem odd that Dial has matched two brands against one another, a strategy more commonly seen between rival companies (i.e. McDonald’s vs. Burger King, Coke vs. Pepsi, etc.).  However, in light of recent reports that questioned the effectiveness of hand sanitizers at fighting germs, combating the flu,  as well as, others that analyzed myths and facts associated with their performance, the motive behind the study becomes more apparent.

The study lends instant credibility to hand sanitizers, but it then goes on to recognize the merits of soap, noting its role as part of a proper hand washing regimen. The report said that while hand sanitizers are more effective at fighting germs, soap and water is still a preferred method at removing soil and stains. The detour somewhat diminishes the primary message regarding hand sanitizers, though it is understandable in light of a parent company not wanting to cast either of its interests in a negative light. The final point aside, the study persuasively establishes hand sanitizers as a preferred germ fighting agent while reaffirming the virtues of hand washing with soap and water in the cleansing process.

More information on hand cleaning can be found at http://www.u-need-it.com/supplies-blog/2009/08/12/good-hand-washing-can-prevent-disease/

Speaking at a trade forum last month, Dr. Lisa Ackerley addressed how food facilities can “Stay Off TV and Out of Court,” a reference to the increasing media coverage of lax hygiene and sanitation practices among restaurants. Specifically, the UK’s Watchdog and Rogue Restaurants are reality-based TV shows that feature eye-opening misdeeds in British restaurants.

Ackerley cited several areas contributing to restaurants’ sanitation and hygiene failures: hand washing facilities; employee changing areas; restrooms; materials used in food preparation; and a common trade-specific practice known as the “30-second rule,” whereby restaurants reintroduce dropped food into the supply chain unless it has remained floor-bound for more than 30 seconds.

As a means for redressing the restaurants’ deficiencies, Ackerley proposed beefing up training for restaurant employees as well as introducing incentives that reward those facilities found to be in compliance.

The latter seems misdirected and sets a poor precedent. Rather than reward those who abide by the law, we prefer an approach that penalizes transgressors. Ackerley points to the success of Scores on Doors, a recently introduced program in Britain that identifies the cleanliness of restaurants with a star rating system (a similar grade-based system is used in California), as evidence that an incentive program—in this case, the receipt of a finite number of accolades—is working. However, we feel a better characterization of the program is one that penalizes poor performers.

When we were visiting California recently, it was accepted among our party that only those establishments bearing the “A” classification (California awards letter grades to reflect cleanliness) would be worthy dining destinations. We simply ignored those that received anything less. Such a system in effect therefore penalizes those who do not merit the more favorable assessment; it doesn’t reward those with higher stars.

Even putting aside what for some is a semantical debate, such a system still has its shortcomings. We would prefer that there be fixed minimal standards of compliance that merit either on-premise public consumption or not (in the same way that a physician is either licensed or not). Those that do not meet acceptable levels of hygiene and sanitation are therefore shuttered, an ascertainable level of compliance that ensures the public consumes food that was prepared in an environment that meets acceptable hygiene and sanitation levels.

As for redressing the common failures that Ackerley cites, the majority are situations where restaurants lacked adequate facilities that would allow employees to sanitize their environment (personal and surrounding). Of course, training programs that introduces proper cleaning techniques are also necessary, but the latter could not occur without the tools necessary for conformity.

The sanitation and hygiene practices of restaurants are notable public concerns, especially in light of H1N1 and seasonal flu epidemics. No doubt, the spotlight will continue to expose those whose practices are substandard, illustrating the importance of making sure that all food establishments are “up to code.”

The restaurant industry employs about 12.7 million people, or 9% of the U.S. workforce, according to the National Restaurant Association. About one-third of restaurant employees are teens. For this reason, the Occupational Safety and Health Administration (OSHA) has a web site devoted to educating restaurants and their teenage employees on safety measures. The tips can apply to adult workers as well.

According to the OSHA web site, common restaurant safety concerns include:

Burns. Whenever a server brings me my meal and says, “Be careful, the plate is hot,” I think, “How hot can it be?” The answer is: hot enough to burn you. Restaurant employees can also suffer burns while preparing hot foods or drinks, unloading hot dishes and utensils from the dishwasher, and reaching over candles on tables. While preventive measures such as using oven mitts and potholders can help, they can’t eliminate the chance for injury. There’s always a possibility that an employee will get splashed with hot grease or oil, for instance. So, part of restaurant safety involves having accessible first aid kits and providing basic first aid training to employees.

Cuts. First aid kits and first aid training can also help in treating cuts. Employees can accidentally cut themselves while cleaning up broken glass or handling knives and other sharp utensils.

Repetitive motion injuries. Prolonged standing on hard work surfaces such as concrete can create contact trauma and pain in the feet. Anti-fatigue mats are helpful for employees who stand for long periods of time, such as cooks. These mats help contract and expand the muscles of the person standing on them, increasing blood flow and reducing fatigue.

Slips, trips and falls. Even though you may feel like the service is slow when you go out to eat, I can assure you the restaurant employees feel otherwise. Servers rushing to take customer orders, fulfill patron requests and clear dirty tables—and dodging other servers who are doing the same—may be moving so quickly that they don’t notice hazards they normally would, causing them to slip, trip or fall. Restaurants may not be able to slow down the pace of the job, but they can remove many of the hazards. In fact, OSHA requires employers to “keep all places of employment clean and orderly and in a sanitary condition.” This means keeping floors free of debris, mopping up spills immediately and keeping floors dry. When the floor is wet, make sure to put up wet floor signs. Another way to prevent slips and falls on wet surfaces is to use non-slip matting in areas that tend to be wet, such as around the ice machine.

Improper attire and gear. Restaurants can encourage and even require employees to wear certain attire and gear as part of their safety procedures. For example, slip-resistant shoes prevent slips and falls, gloves protect hands from sharp objects and chemicals such as dishwashing detergents, and aprons prevent loose clothing from getting caught in kitchen equipment.

Working in a restaurant will always be chaotic, but it doesn’t have to be dangerous. By taking the safety precautions mentioned above, employers can leave the drama to reality show divas.

And while that last event could be downright embarrassing at times (Scott Hamilton would have cringed at my performance), at least it didn’t result in injury. Not all workers are so lucky.

According to the web site of the U.S. Occupational Safety and Health Administration (OSHA), slips, trips and falls make up the majority of general industry accidents. While falls from ladders and other heights can be disabling and even fatal, such accidents are rare and are usually limited to certain industries, such as construction. Falls on same-level walking surfaces, or slips and trips, are much more common—and they can result in serious injuries, and even death, as well.

In my case, it was a wet floor that threatened to take my feet out from under me. Other causes of slips and trips include oily or polished floors, cluttered work environments, and loose carpeting or mats.

When falls occur in the workplace, it’s not just employees who get hurt. The company may experience increased absenteeism, decreased productivity, higher health care costs and more workers’ compensation claims.

In addition to having a compelling business reason for preventing slips and trips in the office, employers also have a legal obligation. The Occupational Safety and Health Act’s General Duty Clause requires employers to furnish a place of employment that is free from recognized hazards.

The good news is that slips and trips generally can be prevented. Sometimes the remedy is as simple as keeping aisles and hallways clear, providing adequate lighting, or smoothing carpets and mats that have become bunched. OSHA and others offer these additional housekeeping tips:

• Keep floors clean and dry. Wet floors can be a slip hazard; spills should be cleaned up immediately. I’ve seen a lot of things on office floors that shouldn’t be there—water from dripping umbrellas, spilled coffee, and liquids I couldn’t identify but definitely didn’t want to step in. Wet mops can be invaluable; some mops are designed to absorb 5.5 times their weight in water.
• Use signs to alert employees when floors are wet. Brightly colored, multi-sided signs and cones will catch employees’ attention. Consider using signs that can be read from 30 feet away and that announce the hazard in different languages if that is appropriate for your workforce.
• Provide dry places to stand, such as floor mats, in areas where the floor is likely to be wet. An example is at building entrances, where people can track rain or snow in from outside. Mats with 100% Nitrile rubber backings provide increased slip and skid resistance. I’m certain such mats have saved me from landing flat on my back a number of times. Durable scraper mats placed just outside entrances can also help prevent slips. The scraper mats sold by U-NEED-IT.com have been certified slip-resistant by the National Floor Safety Institute.

Businesses that follow these tips and use these products help to ensure their employees’ safety. Because let’s face it: Not many people can land a triple Lutz.