Tag Archives: hygienic design

How to Choose the Right Brush for Food Processing

Proper cleaning tools can increase plant hygiene and make it easier for food processing facility staff to do their job. Finding the right brushes for each job is easier when you understand the role bristle stiffness, brush type, and bristle/block attachment play in how a brush functions.

Hygienic Design of Brushes

Drilled and stapled brushes are made by drilling a hole into the brush block and stapling bristles into it. Higher quality versions will have only small gaps near the attachment point, making it less likely for contaminants to become trapped. Low-quality versions may have issues with bristles falling out and will have larger gaps around the fiber attachment points, making it easier for microorganisms to hide and multiply. For many food processing needs, a high-quality version of this type of brush is appropriate.

Resin-set brushes pose a variety of hygiene concerns. For this brush, holes are drilled in the block, filaments are stapled into them, and resin is added for extra bristle security. Resin itself isn’t approved for food contact and often gets trapped in between bristles and falls out, creating a source of contamination. This type of brush isn’t suitable for food manufacturing.

Ultra Safe Technology (UST) brushes from Vikan improve bristle retention and brush hygiene. These innovative brushes have a unique construction and design. Bristles are fully molded into individual bristle security units. Those units are then molded directly into the brush block, eliminating holes, gaps, and contamination traps. Because of this production technique, bristle security units can be arranged in patterns that allow brushes to be cleaned easily while maximizing cleaning efficiency. These ultra-hygienic brushes are ideal for food production plants that make infant formula, baby food, and ready-to-eat food.
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The Growing Importance of Hygienic Design

Hygienic design of tools and equipment is essential for improving food safety in production facilities, and many people within the industry are arriving at this consensus together. The challenges facing those responsible for food safety are seemingly endless, and companies shouldn’t have to worry about compounding risks with poorly designed cleaning tools.

This past summer I had the privilege of witnessing the consensus building surrounding hygienic design at two different conferences. In March, the 3-A Sanitary Standards Group tackle the challenges of the hygienic and sanitary design of equipment. With the ever-increasing complexity and volume of food production, sanitation is becoming more and more daunting. Currently, the standards created by 3-A apply primarily to large equipment, but the organization also recognizes the potential benefits of applying standards to things like hand tools.

In August, I attended the International Association of Food Protection (IAFP) annual conference. The IAFP conference has grown significantly in size and influence over the last few years. Much like 3-A members, IAFP members were talking about hygienic design throughout several Professional Development Groups and across many general sessions.

Deb Smith, Vikan’s Global Hygiene Specialist, spoke to the Food Sanitation and Hygiene PDG on the science of hygienic design applied to cleaning tools. Her talk garnered great interest among attendees both inside and outside the group. It’s obvious the industry is recognizing the importance of hygienic design throughout the cleaning process. Deb is also presenting a webinar covering the same topic on October 6th. You can register here: http://info.foodprocessing.com/1610_remco_webcast_mnt. If you can’t make the live event, your registration will allow you to view an on-demand version for up to one year.

At Remco, our goal is simplifying the challenges faced by food safety professionals. We do this by collaborating with Vikan on many levels. In addition to supplying a full line of hygienic material handling and cleaning tools, we also providing webinars, white papers, training, and consulting. Through these practices, I believe we advance hygienic design and simplify your challenges.