Amerisan

10/22/2026

🧀🌾 Heading to Beloit, Wisconsin this week to spend time with the team at Kerry North America HQ. The topic is dry sanitation.
In a dry plant, water is the problem, not the fix. 💧🚫
Add moisture to a powder or ingredient line and you can give Salmonella and other pathogens exactly what they need to grow. The usual “hose it down” instinct can create the very risk you’re trying to remove.
That’s why dry cleaning has to be a real program, not an afterthought:
🧹 Dedicated dry tools that never touch water
🎨 Color-coded by zone so tools stay where they belong
📍 Shadow boards so every tool has a home and a missing one is obvious
🔍 Clear SOPs your team can follow on every shift
✅ Records that hold up when the auditor walks in
Get those right and dry sanitation becomes consistent, simple to train and easy to prove.
Looking forward to swapping notes with the Kerry team on what’s working on their floors. 🤝
If you’re running a low-moisture facility and dry cleaning keeps showing up in your audit findings, let’s talk. 👇

10/01/2026

⚠️ One wrong lubricant in the wrong place can turn into a food safety incident.

We recently installed our new color-coded lubricant system, with a stainless steel storage cabinet, at a food processing plant.

When we asked the sanitation manager about the biggest benefit, his answer was simple: peace of mind.

His crew can see at a glance which lubricant goes with which application. 🚫No guesswork, no mix-ups. And when auditors walk the floor, he's confident they've met every safety requirement.📋

That's what color-coding is supposed to do. It makes the right choice the easy choice, shift after shift.👍

Need an upgrade? We'll help you build one your team can follow without thinking twice.

🔗 https://hubs.ly/Q04ysYNm0

09/30/2026

Headed to Texas!

We're joining food safety, quality, and manufacturing leaders at Food World Summit, and we'd love to connect.

📍 Booth #10
🗓️ October 5–7
🏨 Ga***rd Texan, Grapevine TX

Whether you're prepping for an audit, tightening up your hygiene program, or just want to talk food safety, Antonio, Bryan, Chester, and Jen will be there.
Come say hello! 👋

09/28/2026

Not every strategy session ends on a boat, but this one did.

Our team joined the Alliance to Stop Foodborne Illness at Cargill HQ in Minnetonka, MN to dig into their plan for getting the word out about the work they do for food safety. There's a lot to share, and they're serious about reaching more people.

We also heard from Stop Foodborne Illness constituents who shared their personal stories. Those stories stay with you. They're a reminder that food safety isn't a checklist. It's people's lives.

Then we traded the conference room for a dinner cruise on Lake Minnetonka. Ribs, fried chicken, perfect weather, and great conversations with people who care about this work as much as we do.

A huge thank you to Cargill for hosting us and rolling out the welcome mat. And to the Alliance, thank you for giving all of us a clear path to spread the word, and for the toolkits and education that help prevent foodborne illness before it ever happens.

We left energized and ready to help carry the message. We make your food safer, and we're better at it together. 💚

09/25/2026

Meet our founders at Amerisan! 👥

The ones who built this company to make sure the people keeping our food safe never have to do it alone. 🤝

Every day, plants across the country depend on products, people, and partners who show up. That's the standard our founders set from the start. It's still the one we hold ourselves to.

So here's to the people behind it all, and to everyone out there doing the quiet, essential work of keeping our food supply safe. 🏭✅

09/24/2026

🦠 Salmonella causes about 1.35 million infections in the United States every year, making it one of the leading causes of foodborne illness.

September is Food Safety Education Month and understanding Salmonella's entry points is the first step to stopping it.

🔎 Our blog breaks down exactly where Salmonella gets into your plant and the layered controls (🎨 color-coded tools, shadow boards, EPA-registered sanitizers, 📋HACCP-based programs) that keep it out.

Read it here: https://hubs.ly/Q04yd8n80

Salmonella recalls rose 52% in 2024. Learn where contamination starts in food manufacturing and the products and programs that reduce your risk.

09/23/2026

Quat or no quat?

What is a quat, anyway? And are you using the right sanitizer for your plant?
September is Food Safety Education Month, so it's a good time to ask.

Quats (quaternary ammonium compounds) are one of the most common sanitizers in food processing. They work well. But depending on your customers, your audits, and what you export, quat residue can be a problem.

That's why the right answer isn't the same for every plant.

The Alpet line gives you both options:
✔ Alpet D2 Surface Sanitizer, for plants where quats fit your program
✔ Alpet D2 Quat-Free, for plants that need to keep quat residue out
✔ Alpet hand sanitizers, so hands and surfaces are covered by one line

Hand sanitizer is your backup, not your first line of defense. That's why we offer FREE handwash training for your team, we offer FREE handwash training for your team. It's on-site, hands-on, and built around how your crew actually works.

Not sure which one fits your plant? Send us a message. We'll help you figure it out.

09/21/2026

Ask ten people on your line why a tool is a certain color; will you get the same answer?

Our new Color-Coded Tool Industry Guides help clients build a strong color-coding program.
Inside, we cover:
👉 Color coding tools by zone to cut cross-contamination risk
👉 Matching the tool to the task, not just the area
👉 Storage that makes sense — shadow boards and wall systems that keep tools where they belong
👉 Making the "right tool, right place" rule obvious to every employee, every shift 👉 Building routines that stay consistent even when the floor gets busy
👉 Choosing tools that are actually built for food production environments

The point isn't to hand you a one-size-fits-all setup. It's to give you a framework you can apply to your own facility so your color-coding, storage, and tools stop working in isolation and start working as one system.

https://hubs.ly/Q04xYj1c0

09/17/2026

How Stock-X Works for You

✅ Regular Site Visits: Your dedicated Amerisan rep regularly checks your inventory levels.
✅ Tailored Solutions: Customized replenishment recommendations based on your facility's specific needs.
✅ Quick Quotes: Receive a quote within an hour for fast decision-making.
Full Control Over Your Orders
✅ Client-Approved Process: Orders are processed and shipped only with your approval.
✅ Seamless Workflow: You stay in control, ensuring a hassle-free and smooth replenishment process.
✅ No Hidden Costs: No rush fees or surprise charges, only clear, transparent pricing.

What Stock-X Guarantees

✅ No Stock Outs: Never run out of mission-critical PPE or janitorial supplies.
✅ No Delays: Prevent stoppages or delays in production due to shortages.
✅ No Risky Alternatives: Always have the right, approved products on hand.
✅ No Rush Fees: Avoid emergency shipping costs.
✅ No Manual Counts: Forget about time-consuming inventory checks for PPE and janitorial supplies.

Learn more here: https://hubs.ly/Q04xMVlw0

09/10/2026

September is Food Safety Month and a common misconception we see is
Color-coded tools = color-coded compliance.

Reality: Color alone doesn't stop cross-contamination. Color is only the label. What actually prevents cross-contamination is the system behind it. Without a system, mapped zones, clear SOPs, and tools your team can actually find at shift start, and a shadow board setup where the right tool is in the right place before the shift even starts.

We've seen this exact gap at facilities across the country: the colors are right, but the system isn't built to hold up under pressure.

This month, we're sharing a few of the food safety fundamentals we think get overlooked most. First one: color-coding is a system, not a shortcut.