Maintaining hygienic standards is easier when employees have access to the right tools for the job, including the proper brooms. The staff in charge of cleaning will be better able to carry out cleaning tasks effectively and efficiently when they have tools that are fit-for-purpose. Hygienic Design of Brooms Drilled and stapled brooms are produced … Continue reading How to Choose the Right Broom for the Job
Handwashing in the food industry is one of the first lines of defense in food safety. Along with being a consumer health risk, inadequate personal hygiene can lead to costly and reputation-destroying recalls. However, it’s not just the responsibility of individual employees to ensure proper handwashing procedures are followed. Managers must cultivate a culture … Continue reading The Importance of Hand Washing in the Food Industry
Food production facilities often rely on color coding their tools and workstations to create zones of control. These zones can designate areas where allergens are used to prevent cross-contact incidents, separate raw – from finished products to avoid cross-contamination issues, or visually represent different shifts to account for concerning potential direct-contamination trends. Color coding is … Continue reading Food Safety Culture – Color-Coding for the Color-Blind
As an AFDO industry member, Remco Products Corporation is proud to have participated in the 121st Association of Food and Drug Officials Conference this June. Over 400 members from federal, state, and local agencies, as well as members of industry groups, trade associations, consumer organizations, and academia, made the trip to Houston for the recent … Continue reading AFDO Journeys Toward the Integrated Food Safety System Vision
HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution. Their differences and their similarities aren’t as important as the way they fit together for most food processors, though. A HARPC plan shouldn’t be considered as a replacement, but as a necessary … Continue reading How is HARPC Different From HACCP?
The FDA’s final rule on the sanitary transportation of food went into effect June 6, 2016. Though larger carriers, shippers, and receivers should have their compliance plans in place, smaller companies (fewer than 500 employees and less than $27.5 million in annual receipts) still have two years from the rule publication date to comply … Continue reading FDA Final Rule on the Sanitary Transportation of Food Compliance Gains Momentum
The goal of any good sanitation plan is to minimize cross-contamination and cross-contact through better hygiene and cleaning practices. But—what happens when workers can’t feasibly reach that tall ceiling fixture or get a brush to follow the curves of a spiraling pipe? If employees don’t have the right tools for the job, they’ll end up … Continue reading Common Food Industry Cleaning Problems Solved
Sort, straighten, shine, standardize, and sustain. These five principles comprise the 5S lean manufacturing method that originated in Japan. While 5S can help any organization, the principles contained in the alliterative method should especially appeal to those in food processing for its ability to promote food safety through a clean, safe, and organized workplace. 5S … Continue reading 5S in the Food Industry
Remco Products presents Food Industry Counsel’s FDA Inspection Checklist as a part of our commitment to bringing our audience the best information in the food industry. We don’t endorse any legal services or provide legal advice. For legal services or advice, please consult your attorney. You can also contact Shawn Stevens, the author of this post, … Continue reading FDA Inspection Checklist
New cleaning tools—especially those sealed in plastic pouches like the ones from Vikan and Remco—often look like they’re ready for use right out of the bag. It’s easy to assume these tools can start sweeping, mopping, and brushing right away, however, as most in the food industry know, looking clean isn’t the same as actually … Continue reading How to Prepare a New Cleaning Tool for Use
We’ll be showing all our true, bright colors at IPPE from 1/31-2/2 in Atlanta! Our experts will be on-hand to talk about the value of color-coding your operations and how our hygienically designed tools are different. You’ll also be able to see our nine distinct colors on some of our most popular Remco and Vikan … Continue reading See the Many Colors of Remco at IPPE
Food contact surfaces like cleaning and material handling tools must comply with the FDA’s rules about what they can contain and how they must be designed. FDA CFR21 110 Subpart C, states that “Food-contact surfaces shall be corrosion-resistant when in contact with food. They shall be made of nontoxic materials and designed to withstand the … Continue reading What are Documents of Compliance in Food Processing?
In the food processing industry, like many factory-based jobs, employee turnover is high. When you’re seeing a turnover rate of about 35% yearly, how do you train your staff to follow important safety plans? When you’re in an industry where a simple mistake by a single employee could result in thousands of people getting sick, … Continue reading New-Employee-Proof Your Safety Plan with Color Coding
Non-sparking and anti-static tools both have a common purpose—preventing fires or explosions in production facilities where flammable materials present a concern. However, they each are designed to prevent specific dangers, and shouldn’t be confused. Non-sparking tools are characterized by their lack of ferrous metals (steel and iron), which means they don’t cause sparks that could … Continue reading The Differences Between Non-Sparking and Anti-Static Tools
Food Engineering Magazine’s annual State of Manufacturing Survey is here, and it shows the industry has a lot of room for growth, despite taking some extremely positive steps last year. In this year’s survey, 72% of respondents reported that they have a food safety management system in place, and 69% report having a recall plan. … Continue reading 3 Surprises from the 2016 Food Manufacturer Survey
If you are in the food industry and have had your eyes and ears open, then most likely you have heard the word FSMA being thrown around… a lot. However, some people might find themselves unfamiliar with the term or have limited knowledge of it, so in this entry we are going to cover some … Continue reading What you need to know about FSMA: Part 1
Hosting a Thanksgiving dinner is already stressful to begin with, especially if you have a large family like myself, but being a food safety enthusiast added a whole new level of importance to the holiday because I wanted to take this opportunity to teach my family more about food safety. In my family we rotate … Continue reading Hosting My First Thanksgiving
Lately, I’ve been doing a lot of consulting with food processors to build and improve color-coding systems in their facilities. Color-coding can be approached in a variety of ways, and works well with a number of related programs. One such program is a lean manufacturing practice called 5S, which I encountered often in a previous … Continue reading Using Color-Coding for Food Safety and Organization
In many of my visits to food production plants, I see outstanding food safety procedures that can be shared as best practices. One of the easiest and most beneficial best practices to adopt is proper storage of food contact and cleaning tools. Selecting the right tools for specific tasks can mean a significant investment of … Continue reading Food Contact Tool Storage Best Practices
As a consumer with a passion for food and cooking, I know a thing or two about food safety in the kitchen. In my time at Remco, I’ve learned a lot more and have become acutely aware of all the considerations for the safety of our food as it moves from farm to fork. I … Continue reading Being a Food Safety-Minded Consumer
At Remco, we’re gearing up to exhibit at Process EXPO 2013 on November 3-6 at McCormick Place in Chicago. We’ve been through this drill a few times in the past 28 years, but this time is going to be a little different. That’s because Remco has evolved—drastically—in the last year. And we’re ready to show … Continue reading Remco at Process EXPO 2013
In the past couple of blog entries, we’ve covered CGMPs or Current food Good Manufacturing Practices. These are procedures and standards set forth by the FDA to help assure safe, quality, consumable food. In this article, we’ll be covering the different types of hazards that can occur in food processing, and also the controls that … Continue reading CGMPs and HACCP: The Dukes of Hazards
As most of you know, our government went into a shutdown last Tuesday. What does that mean for the food industry? The FDA has said that they are maintaining 55% of their almost 15,000 person staff. But since food safety inspectors are considered nonessential, almost half aren’t working during this shutdown. What’s left of the … Continue reading What the Government Shutdown Means for Food Safety
Lately, we’ve been talking about Current food Good Manufacturing Practices—CGMPs for short—because they are the set of regulations that apply to just about every food processor not regulated by the USDA. CGMPs have also been getting quite a bit of press lately since we may see an update as a result of FSMA. We released … Continue reading The Birth of Food Safety, the FDA and CGMPs
Assuring quality of a manufactured product requires certain procedures and standards. In many industries, these procedures and standards are often referred to as Good Manufacturing Practices, or GMPs. The Food and Drug Administration (FDA) outlines Current food Good Manufacturing Practices, or CGMPs, in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR … Continue reading Five Types of GMPs for Food Processing
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 … Continue reading White Paper: Understanding GMPs in Food Processing
Remco has always had a commitment to provide high quality cleaning and material handling tools to the food processing industry. We also believe that we have a responsibility to be knowledgeable at an expert level about food safety regulatory issues. We understand the importance of educating our customers and users of our products on industry … Continue reading Remco’s Contribution to Food Safety
In our last blog entry, we covered tips for completing the first steps of a HACCP Plan. We asked the question, “How do we develop a HACCP plan? Here’s a quick recap of Part 1. First, we suggested gaining an understanding of the seven HACCP principles. Second, from our experience working with various food processors, … Continue reading Building your HACCP Plan—Part 2
ZIONSVILLE, IND (August 28, 2013)- In order to keep the food supply secure, food safety professionals must understand and implement several very complex regulations. Remco has created resources to help food processors better understand those regulations that their facilities must deal with on a daily basis. Primarily dealing with HACCP regulations, these resources help those … Continue reading Remco Releases Educational Information About HACCP
With the advent of the Food Safety and Modernization Act of 2011, many food processors are taking proactive steps to develop a HACCP Plan. As new rules related to FSMA are proposed, many processors are asking the question, “How do we develop a HACCP Plan?” Let’s start with a brief review. HACCP stands for “Hazard … Continue reading Building your HACCP Plan—Part 1
If you work in food processing, chances are you’re probably familiar with the concept of a Hazard Analysis Critical Control Point or HACCP. Here’s a little about what we’ve learned about HACCP. As part of a HACCP Plan, a Hazard Analysis identifies “Critical Control Points” or CCPs — those points, steps or procedures in food … Continue reading Five Things You Maybe Didn’t Know About HACCP
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 … Continue reading White Paper: HACCP Planning for Food Safety
Food processing facilities turn out many products that nourish and feed our human communities; however, they also provide an attractive environment to encourage the growth of potentially harmful microbiological communities. How does your operation address these risks? Through recent visits to production environments, we know how much effort goes into building sanitation programs that maintain … Continue reading Cleaning and Sanitizing Basics for Food Plants
ZIONSVILLE, IND. (July 25, 2013) To make color-coding food processing facilities easier, and to give processors more tools at their disposal, Remco Products has published a blog series, 10 Things to Know About Color-Coding. The series goes in depth on ten important things every food processor should know about color-coding.
We’ve come to the final post in our series of 10 things to know when starting or revising a color-coding program. You may have already determined that color-coding is the solution for your facility’s food safety needs. If not, take a look at our previous blog posts in this series, and perhaps you will find … Continue reading 10 Things To Know About Color-Coding: Use Complete Implementation
Essential to an effective color-coding system is a well thought-through communication plan. With the proper communication channels in place, your color-coding system has the best chance for successful adoption—in turn helping you to mitigate the risk of cross-contamination. Communication should start at the top of the company, and go down to each and every employee. … Continue reading 10 Things To Know About Color-Coding: Communication is Key
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. … Continue reading White Paper: Making the Decision to Apply Color-Coding
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 … Continue reading White Paper: Selection, Care, and Maintenance Guide for Food Contact Tools and Equipment
The core piece of advice that Remco communicates to food facilities implementing a color-coding program is to keep it simple. A common paraphrase of Ockham’s Razor, originally written in Latin, is “All things being equal, the simplest solution tends to be the best one.” A color-coding program that is overly complex could become problematic for … Continue reading 10 Things To Know About Color-Coding: Keep it Simple
The environment in a food processing facility can be a chaotic place. This is compounded when you bring multiple languages into the mix. Trying to keep everything organized and streamlined can at times be a daunting task. Having a color-coding program in place can help eliminate some of the confusion that can arise from a language … Continue reading 10 Things to Know About Color-Coding: Breaks Down Language Barriers
Recalls are serious business.No one wants to see a recall happen to their company, but all too often it happens. So, it goes without saying that food safety is important. From the field all the way to the table, keeping our food safe has to be top priority. Knowing where food is coming from, and … Continue reading 10 Things To Know About Color-Coding: Traceability
If your business is food processing, you are no stranger to government rules, regulations, and auditors. Complying with federal food safety regulations is crucial to the success—or even existence—of your operation. Keeping the auditor happy sometimes becomes a top priority (like, the day before the audit), because no one wants to deal with the time, … Continue reading 10 Things to Know About Color-Coding: Regulators Love It
While the FDA does not currently have any standard set rules to follow when it comes to implementing a color-coding program, there are some common best practices that you can follow to get the most out of color-coding the facility. Here are some ideas to help you design an effective color-coding program: Keep your color-coding … Continue reading 10 Things to Know About Color-Coding: Guidelines and Best Practices
Understanding Zones and Critical Control Points in Color-coding Just about every food processor knows that complying with food safety regulations from the FDA and other regulatory bodies is a vital aspect to the success of their overall operation. Without achieving this compliance, it would be fairly difficult to run an effective food processing program. The … Continue reading 10 Things to Know About Color-Coding: Zones and Critical Control Points
Vikan’s New EDGE Brush Range features improved ergonomics and functionality In a food processing environment where hygiene is critical, dependable cleaning tools are a must. For over 115 years, Vikan® has focused on developing the most hygienic and efficient cleaning tools in the world. This year, Vikan unveiled the new EDGE Brush Range that is … Continue reading Clean more efficiently with new tools in Vikan’s® EDGE Brush Range
Remco Products is pleased to announce new brush designs from Vikan®, a global leader in advanced hygienic cleaning solutions. The new styles, 4587 and 4589, are fully color-coded bench brushes. The 4587 is a soft brush and the 4589 has medium bristles.
Color-coding helps prevent cross-contamination in food processing facilities In this third part of our color-coding series, we discuss how color-coding can help prevent cross-contamination in food processing facilities. Facilities with cross-contamination concerns should particularly consider color-coding their food processing plants to lower that risk. The threat of recalls is always prevalent, and food processing facilities … Continue reading 10 Things to Know About Color-Coding: Preventing Cross-Contamination
In a previous post, we discussed the top ten things to know about color-coding. The first point was: All types of food processing facilities can benefit from a color-coding program. Whether the facility is concerned with cross-contamination or not, any food processing center can benefit from color-coding. Color-coding helps keep the work area sanitary, and … Continue reading 10 Things To Know About Color-Coding: Who Can Benefit from Color-Coding?
Remco Products introduces improved products to the brush line from Vikan®, a global leader in hygienic cleaning tools. The new products launched at the beginning of the year, and are now available from Remco Products exclusively through distributors.
Remco Products introduces improved products to the wall bracket line from Vikan®, a global leader in hygienic cleaning tools. The new product launched at the beginning of the year, and is now available from Remco Products exclusively through distributors.
Color-coding is an important part of any food-safety program, no matter what kind of facility it is. Not only does it help prevent cross-contamination due to pathogens, allergens and foreign contaminates, color-coding has a variety of other uses. With the amount of governmental regulations growing, it is essential that food processing facilities stay on top … Continue reading 10 Things to Know About Color-Coding: Series Introduction
An Additional Color from Remco Products
For the problem of ceiling condensation, Remco offers a newly designed ceiling squeegee from Vikan®, and will feature the new tool at the IFT Food Expo® 2012. This brand new version features a one-piece, color-coded head with no screws or end caps, making for a streamlined tool that can easily capture and remove nuisance moisture. … Continue reading New Ceiling Squeegee
Remco now offering 16 oz. scoop After multiple requests throughout the years, Remco Products is pleased to offer a fourth hand scoop as a complement to its existing line of hand and bowl scoops. The new model has a 16 oz. capacity and maintains all the qualities you have come to know and expect from … Continue reading Remco Adds 16 Oz. Scoop
Remco Products Offers 7011/7013 Paddle Scrapers in 5 Colors Remco Products is now offering 7011/7013 paddles in all five colors. They provide a stiff or flexible option for mixing, stirring and scraping applications and can be used with any of Remco’s color-coded European-thread handles.
An Additional Color from Remco Products