Tag Archives: hygiene

The Importance of Hand Washing in the Food Industry

Hygienic nail brush being used in hand washing
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 of food safety where taking time-off from lines to wash up is encouraged. Facilities also must be equipped with adequate hand washing stations.

Not only will setting the scene and creating the culture for effective handwashing help protect consumers, it will also help protect your business.

When to Wash

Employees knowing when to wash their hands is just as important as knowing how to properly wash them. High-visibility signs posted around the facility can teach and remind employees about handwashing. 

Signs posted around the facility make for great reminders, but the topic should also be covered in training seminars. Don’t forget to translate instructions in whatever languages required to communicate with all of your employees.

Continue reading The Importance of Hand Washing in the Food Industry

Food Contact Tool Storage Best Practices

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 time and other resources. A good storage plan for those tools will help to protect that investment and enhance food safety efforts.

Wall with Full Red Bracket color-coded food contact toolsThe way a food contact or cleaning tool is stored is almost as important as the tool itself. Implementing a hygienic tool storage system takes some time and effort, but will also provide many benefits once set up correctly. These benefits include better organization, prolonged life of tools, and maintaining the sanitary conditions of tools.

From an organizational perspective, having a storage plan ensures that tools are where you need them, when you need them. Production line supervisors are able to check defined tool locations at the conclusion of each shift. Showing a visual representation of the tools designated for the area enables each supervisor to quickly verify if tools are missing and identify the correct part number for any tools that need to be reordered. Also, tools go missing less often when a storage plan is specified.
Continue reading Food Contact Tool Storage Best Practices

Clean more efficiently with new tools in Vikan’s® EDGE Brush Range

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 designed for superior efficiency, functionality and ergonomics. This is great news for the people responsible for cleaning and sanitizing food processing facilities. Why? Because those folks are going to get their jobs done more quickly and easily with better tools.

In addition to efficiency and ergonomics, the other great feature about these brushes is that they look really slick. Who wouldn’t like to work with a cleaning tool that looks good and does a great job? Not that aesthetics make or break the deal, but it just naturally feels a little better when your tools are attractive, right?

At the beginning of the year, Vikan introduced the first three brush styles in the EDGE Brush Range: a long-handled, a short-handled, and a scrubbing hand brush. These three new styles replaced six total part numbers since each style is typically offered in two or more bristle strengths.

The most recent addition to the EDGE Brush Range is the new bench brush style, part numbers 4587 with soft bristles and 4589 with medium bristles. The block on these brushes has been redesigned with a more ergonomic handle, and the bristles are positioned to be more effective at cleaning the tough stuff. We’ve got all the nitty-gritty details posted in the online catalog for both part numbers. Below is a synopsis of the redesigned benefits:

Selling points of Vikan's new EDGE range

If you’re interested to know how the bristle strengths differ, here is a quick description.  The 4587 bench brush with soft bristles will be really effective on fine particles that are dry. Think flour and powdered sugar. The medium bristles on the 4589 make it perfect for sweeping up moist materials, or medium-sized particles like sugar, chocolate, pastry or vegetable peelings.

In the redesign, Vikan did us another favor and offered the 4589 in all 8 colors: green, blue, red, white, yellow, orange, purple, and black. Black was previously unavailable in the 4588, which is the part number that the 4589 is replacing. At Remco Products, we like offering tools in all 8 colors, because color-coding is gaining recognition as an important element in HACCP and food safety initiatives. Offering more colors provides a high degree of flexibility for the people who are designing new color-coding systems or improving upon existing programs. Having a well-designed color-coding program can go a long way for facilities applying for various food safety certifications or that have an FDA audit approaching.

If you’re intrigued and want to learn more about color-coding, we’ve recently released a white paper all about the reasons why color-coding is becoming a no-brainer in all types of food processing facilities. Even though color-coding is not required by law, it shows that the people in charge of quality assurance and food safety are putting in their due diligence to keep the food products that they manufacture safe. If this sounds like something you need to know more about, feel free to download a copy of the white paper to keep or share with colleagues.