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Date:
April 28, 2009 03:15 PM
Author:
Paul Richardson
Subject: Swine Flu
me eats on the line and concerned with the swine flu
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58670)
Date:
April 28, 2009 10:22 PM
Author:
davef
Subject: Swine Flu
Eat correctly! Make sure you get your daily dose of fruits and veggies. Take your vitamins and bump up your vitamin C. Get plenty of exercise because exercise helps build your immune system. Walk for at least hour a day, go for a swim, take the stairs instead of the elevator, etc.
Wash your hands often. If you can't wash them, keep a bottle of antibacterial stuff around. Wear a mask when out in public places and avoid going out in public as much as possible while the swine flu is spreading. Get lots of fresh air. Open windows whenever possible. Get plenty of rest. Try to eliminate as much stress from your life as you can.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58672)
Date:
April 29, 2009 10:08 AM
Author:
WaveMasterLarry
Subject: Swine Flu
I like to cook my lunch thru the ovens on 2nd shift. just heat it up more than anything else - but it works. I think if you just get the right heat into the food it will kill the bacteria. Now I prefer convection over IR. Call me old fasioned, but I can taste the difference! Be careful if you use wave - i once caught our pot on fire deep frying. It works well but you gotta be careful. My brother told me that at his place they use the x-ray machine to zap their food. Guess it kills the bacteria to. But i like my lunch hot so i use the oven. Nothing like a hot lunch and playing solitair on the PC attached to the oven, very stimulating. A match made in heaven. This is all on 2nd shift mind you. Not sure if them stiff colars on first shift would even think this way - to stuffy for their chicken necks!
Attachments:
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58679)
Date:
April 29, 2009 10:34 AM
Author:
Patrick Bruneel
Subject: Swine Flu
As long as you don't eat Mexican food you'll be fine :-)
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58680)
Date:
April 29, 2009 04:53 PM
Author:
Chim Richalds
Subject: Swine Flu
I had an employee cook a chicken gizzard in our Electrovert Ultrapak 600C.
Attachments:
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58682)
Date:
April 30, 2009 08:38 AM
Author:
kpm
Subject: Swine Flu
Actually most over the counter masks don't work very well as the virus is so tiny it goes right through when you breath or cough. I guess they make people feel better though. The rest of your advice is quite good though.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58691)
Date:
April 30, 2009 03:26 PM
Author:
BoardHouse
Subject: Swine Flu
umm that looks tasty
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58697)
Date:
April 30, 2009 03:30 PM
Author:
BoardHouse
Subject: Swine Flu
From what I was told, more people will die from lead poison.
I love the US, everything is a crisis.
The number of deaths attributed to lead poison have not been reduced to this date by going ROHS. Me thinks we have all be scammed. Of course I got my info off the Web so its got to be true.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58698)
Date:
April 30, 2009 06:04 PM
Author:
dyoungquist
Subject: Swine Flu
I've been wondering if a reflow oven would work well for cooking pizza. Put your frozen pizza on a cookie sheet, slow your belt speed down a bit and run it through. Anyone ever tried that? :-)
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58701)
Date:
May 01, 2009 08:16 AM
Author:
kpm
Subject: Swine Flu
No reason it wouldn't. Our convection ovens are based on the exact same concepts that pizza places convection ovens are. Just probably on higher power scale. Heck you could probably even use a thermal profiler to get a good recipe down. However I don't think I'd want to eat a pizza that's been run through an oven that burns off fluxes day after day. And doubt most customers would be very happy about their PCBs being ran through with pepperoni grease. Not to mention other probable health code violations.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58707)
Date:
May 01, 2009 09:53 AM
Author:
Kevslatvin
Subject: Swine Flu
APS/Novastar usually bakes cookies in thier ovens at trade shows. At least both times I've been to Apex they had cookies going through one of thier ovens. Granted these were new ovens with no PCBs through them yet. Made good cookies though.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58708)
Date:
May 01, 2009 11:49 AM
Author:
dyoungquist
Subject: Swine Flu
I wouldn't eat the pizza either. Just having a little fun on here.....
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58709)
Date:
May 01, 2009 03:23 PM
Author:
James
Subject: Swine Flu
The first thing we run through a new oven is cookies. This is the first test for acceptance.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58712)
Date:
May 04, 2009 08:14 AM
Author:
kpm
Subject: Swine Flu
Yeah sorry my automatic response. It seems like every new person I've ever taken thru an SMT tour has always asked the same thing. And its always pizza every time.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=58721)
Date:
October 01, 2009 12:57 PM
Author:
Peter Gibbons
Subject: Swine Flu
There seems to be a big scare in Corporate America with the Swine Flu!! Anybody else experience this in their company?
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=60032)
Date:
October 03, 2009 12:30 PM
Author:
tpappano
Subject: Swine Flu
I haven't experienced a 'scare', but have experienced the H1N1. Exactly 52 hours from onset of symptoms back to normal.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=60041)
Date:
October 04, 2009 10:42 PM
Author:
isd.jww
Subject: Swine Flu
I am just now recovering from the flu, probably H1N1 from symptoms and the source. I've seen worse flu's, but this one is bad because of how easily it spreads. Everyone in the family caught this one. What if it was a killer, like in years long ago?
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=60044)
Date:
October 30, 2009 07:45 AM
Author:
rwyman
Subject: MEXICAN Flu
Anyone else wonder why this strain isn't referred to by it's country of origin, as others thruout history have been? e.g. Asian flu, Spanish flu, Hong Kong flu.
As far as I'm concerned, this one should be referred to as the Mexican flu. I wonder whether the current political climate in the USA has anything to do with it. That's the best theory I can come up with anyway.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=60231)
Date:
October 30, 2009 02:09 PM
Author:
davef
Subject: MEXICAN Flu
Can't call it:
* Mexican flu because: the mommies of prep-school kids from Queens won't let their kiddies go to Cancun for Spring Break, since if it was, Cancuners might loose business.
* Swine flu because: pork producers in Mexico along the US border don't want their product stigmatized, since if it was, Smithfield and others might loose business. Plus, it's dubious that pigs were the source of the out-break.
It could be political correctness at WHO that's the source of this lack of consistency.
(http://www.smtnet.com/Forums/Index.cfm?CFApp=1&Message_ID=60241)
