Category Archives: White Papers

Remco white papers

White Paper: The Hygienic Design of Food Industry Brushware

The Hygienic Design of Food Industry Brushware White Paper

Minimising Contamination, Maximising Food Safety
The Hygienic Design of Food Industry Brushware – the good, the bad and the ugly

Cleaning is a critical step in the management of food safety. Consequently, the correct selection of cleaning equipment by the food manufacturing and food service industries is essential to minimize the risk of product contamination, and aid compliance to relevant regulatory, guidance and standard requirements.

This white paper Vikan will help you understand:

  1. Hygienic design criteria
  2. Hygienic design assessment of food industry brushware
  3. Compare the different types brushware used in the food industry
  4. The benefits of using UST products in hygiene critical areas

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White Paper: Understanding GMPs in Food Processing


Understanding GMPs in Food Processing White Paper

To ensure the safety and quality of our food supply, the Food and Drug Administration (FDA) enforces a set of Current food Good Manufacturing Practices (CGMPs) published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). These CGMPs describe the methods, equipment, facilities, and controls for producing processed food. As the minimum sanitary and processing requirements for producing safe and wholesome food, they are an important part of regulatory control over the safety of the nation’s food supply. CGMPs also serve as one basis for FDA inspections.

CGMPs apply to every food processing operation, so compliance can have a major impact on your business. This white paper will help you understand:

  1. The basic subparts describing the types CGMPs in 21 CFR 110
  2. How the Food Safety and Modernization Act (FSMA) of 2011 may impact CGMPs
  3. Other preventive controls that may be required as a result of FSMA
  4. A basic outline of exemptions and modified requirements that may result from FSMA

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White Paper: HACCP Planning for Food Safety


HACCP Planning for Food Safety White Paper

A HACCP plan, although not required for all food processors, it a great foundation for any food safety program and can help to mitigate the risk from biological, allergen, and physical hazards. Building a HACCP plan provides assurance to customers and food safety agencies that appropriate measures are being taken in a facility to ensure the safe production of food products.

This white paper will help you understand:

  1. The seven HACCP principles
  2. The first steps of putting together a HACCP team
  3. The basic elements of building a HACCP plan

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White Paper: Making the Decision to Apply Color-Coding


Making the Decision to Apply Color-Coding White Paper

With the signing of the Food Safety and Modernization Act (FSMA) in 2011, many food processors are taking proactive steps by instituting color-coding as part of their Good Manufacturing Practices. But in examining the intent of the HACCP procedures, one can easily see how other types of processing facilities could also benefit from color-coding systems. This white paper will help you understand how color-coding is used for a variety of purposes. Don’t wait—it can help you make the decision about applying color-coding in your operation!

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White Paper: Selection, Care, and Maintenance Guide for Food Contact Tools and Equipment


Selection, Care, and Maintenance Guide for Food Contact Tools and Equipment White Paper

In food processing, proper maintenance is important for assuring a sanitary processing facility. Properly selecting and using the right tools and equipment for each assigned task is essential to success, as well as ongoing care, cleaning and maintenance of those tools and equipment.

Remco has developed a guide to proper selection, care and maintenance of food contact tools and equipment to assist food processors in considering the related aspects of such equipment. Since hygienic cleaning is a necessary step in maintaining an efficient, clean and code-compliant processing facility, it is important that the proper tools, cleaning and storage methods, and maintenance practices are utilized to assure the highest level of integrity.

This guide will help you to:

  1. Identify features that contribute to the hygienic design of food contact tools such as shovels, brushes, scrapers, pails, and more
  2. Learn the basics about proper storage that contributes to sanitary conditions instead of creating more potential risk
  3. Better understand industry standards regarding the proper cleaning of food contact equipment and tools
  4. Recognize the signs that it is time to replace food contact tools

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