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Refer to Remco’s Knowledge Center to find information you need to implement effective color-coding and sanitation programs.
Understanding the Safe Food for Canadians Regulations: A Focus on Sanitation, Hygiene and Material Handling Requirements
The CFIA enforces the Safe Food for Canadians regulations to establish a modern legislative framework that is aligned with internationally recognized standards. The regulations fit well with the Codex Alimentarius Principles for food safety, as well as key consumer protection requirements. Through this, Canadian businesses, importers and exporters are mandated to meet the relevant licensing, …
White Paper: Color-Coding as a Preventive Control
Color-Coding as a Preventive Control in Food Processing According to the CDC, 1 in 6 Americans become sick by eating contaminated food every year, resulting in an estimated 3,000 deaths. As if the human cost isn’t sobering enough, the Grocery Manufacturers Association also estimates the average cost of a recall to a food company is …
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White Paper: SQF Edition 8
SQF Edition 8: Focus on Hygiene and Sanitation The SQF certification program can help facilities comply with crucial hygiene and sanitation requirements, as there is an enhanced focus in preventing, eliminating, and significantly minimizing food safety hazards of public health and legal significance. This whitepaper explores the notable contributions of SQF Edition 8 as a …
White Paper: HACCP vs. HARPC
HACCP vs. HARPC: A Comparison White Paper 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 the similarities aren’t as important as the way they fit together for most food processors, though. A HARPC plan shouldn’t be considered …
White Paper: Cleaning Tool Maintenance
Optimizing Food Safety Through Good Cleaning Tool Maintenance by Debra SmithGlobal Hygiene Specialist – Vikan A/S Cleaning is a critical step in the management of food safety and quality. Consequently, the correct maintenance of cleaning tools by the food industry is essential to minimize the risk of microbial, allergen, and foreign body cross-contamination. This, in …
White Paper: The Hygienic Design of Food Industry Brushware
Minimising Contamination, Maximising Food Safety The Hygienic Design of Food Industry Brushware – the good, the bad and the ugly by Debra SmithGlobal Hygiene Specialist – Vikan A/S 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 …
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White Paper: Understanding GMPs in 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 …
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White Paper: HACCP Planning for Food Safety
A HACCP plan, although not required for all food processors, is 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 …
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White Paper: Making the Decision to Apply Color-Coding
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. …
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White Paper: Selection, Care, and Maintenance Guide for Food Contact Tools and Equipment
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 …
Minimizing the Risk of COVID-19 Infection in Food Manufacturing
What is COVID-19? COVID-191,2 is the disease associated with a new strain of coronavirus that was discovered in 2019. You may also see it referred to as the Wuhan novel coronavirus, 2019-nCoV, WN-CoV, HCoV-19 (SARS-2), or SARS-CoV-2, where SARS is the acronym for Severe Acute Respiratory Syndrome, and CoV is that for Coronavirus. This blog …
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Remco Introduces the Vikan Transport Line
Vehicles have different needs than factories or restaurants when it comes to cleaning. Car paint requires brushes to be soft and yet able to tackle tough grime. Windows need squeegees that are curved to handle the glass of different sizes. Tires require tough bristles that are shaped to be effective in small openings without scratching …
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Focus on FSMA: Looking Forward to a Year of Produce Safety Improvements
According to the World Health Organization, low consumption of fresh fruits and vegetables has been shown to be a significant risk factor potentially contributing to cancer, heart disease, and strokes around the globe. Indeed, nutrition experts have recommended a minimum individual daily intake of 400 g of various fresh produce commodities.1 However, eating fresh fruits …
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A Year in Regulations: Key Food Safety Developments for 2019 and 2020
With the new year just around the corner, it’s time to reflect on what changed in 2019 and what’s to come for 2020 in the world of food safety. Significant foodborne illness outbreaks and recalls this year put an increased focus on farm-to-fork accountability. For many food processors, this meant reevaluating their facility’s food safety …
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Professionals at the Food Safety Consortium Endorse FDA’s Vision of a ‘New Era of Smarter Food Safety’
Remco is proud to have participated and exhibited in the 2019 Food Safety Consortium Conference & Expo. Over 400 food safety professionals and about 50 exhibitors attended this leading educational and networking event, and some of the key sessions covered were on: Salmonella detection and control; FSSC 22000 v.5; Data-driven, smart food safety management systems; …
Salmonella in Raw Poultry – From Processing to Purchasing
According to the CDC, an estimated 1.2 million Americans a year get sick from Salmonella infections. Of these, around 23,000 are hospitalized and approximately 450 people die. While there have been innovations around whole chicken processing that have led to reductions in bacteria, around 1.5% of carcasses still test positive for Salmonella at processing plants. …
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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 …
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How to Choose the Right Broom for the Job
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 …
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The Importance of Hand Washing in the Food Industry
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 …
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Food Safety Culture – Color-Coding for the Color-Blind
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 …
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AFDO Journeys Toward the Integrated Food Safety System Vision
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 …
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How is HARPC Different From HACCP?
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 …
Checklist: Verifying Your CGMP Compliance
Current food Good Manufacturing Practices (CGMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110) from the Food and Drug Administration (FDA). CGMPs apply to every food processing operation, and can serve as one basis for FDA inspections. Compliance can have a major impact on your business. This …
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Checklist: Cleaning and Sanitizing Considerations
Where do you start when it comes time to build or evaluate a sanitation program for a food plant? With complex rules like the Food Safety Modernization Act (FSMA) and CFR Title 21: Food and Drugs, it’s helpful to have an idea of what to consider for building an effective plan for cleaning and sanitizing …
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Worksheet: Mapping Your Color-Coding Program
Use this worksheet to help you map a custom color-coding program at your food processing facility. Color-coding can help you promote food safety and allows you to create separate zones based on allergens, food-contact, or raw/finished products. Download this Worksheet Download this Worksheet(Word Document)
Checklist: Is Color-Coding Right For Your Food Processing Facility
Remco has developed a handy checklist that you can use to determine if color-coding might support the food safety efforts at your facility, such as HACCP compliance and requirements of FSMA. Download this Checklist
How to Care for Remco Products and Vikan Tools | Remco Products
To give your Remco Products and Vikan tools a longer lifespan, there are a few care instructions you should follow, including using proper autoclave temperatures, storage methods, and cleaning procedures. Tools are tested for quality Brushware can be autoclaved at 250° F/121° C Individual bristle strength is tested Bristle tufts are tested at 60 Newtons of force …
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A Year in Regulations: Key Food Safety Developments for 2019 and 2020
With the new year just around the corner, it’s time to reflect on what changed in 2019 and what’s to come for 2020 in the world of food safety. Significant foodborne illness outbreaks and recalls this year put an increased focus on farm-to-fork accountability. For many food processors, this meant reevaluating their facility’s food safety …
Continue reading “A Year in Regulations: Key Food Safety Developments for 2019 and 2020”
Chemical Resistance
CHEMICAL RESISTANCE DATA G=Good F=Fair P=Poor N=No Chemical Concentration % Nylon 66 Polyester PBT Polypropylene PVC Acetic Acid 100 P F G N Acetone 100 G G G P Ammonia Liquid G N G G Aniline 100 P G G N Benzene 100 G G N P Bleaching Solutions Dilute N G G G Caustic …