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Refer to Remco’s Knowledge Center to find information you need to implement effective color-coding and sanitation programs.
Minimizing the risk of SARS-CoV-2 transmission through good cleaning and disinfection practices
What is SARS-CoV-2? SARS-CoV-21,2 is a new strain of coronavirus that was discovered in Wuhan, China, in 2019. You may also see it referred to as the Wuhan novel coronavirus; 2019-nCoV; WN-CoV; HCoV-19 (SARS-2). SARS is the acronym for Severe Acute Respiratory Syndrome, and CoV is that for Coronavirus. What is COVID-19? COVID-19 is the …
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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How to manage allergens in confectionery production
This article, written by Remco’s own Amit Kheradia, first appeared in Candy Industry on June 16, 2017. It has been updated for 2021. For customers with food allergies, the simple pleasure of consuming a confection could have disastrous effects. Individuals with food allergies can rapidly develop symptoms of fever, vomiting, asthma, skin rashes, and hives, …
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Celebrating FSMA’s 10th Anniversary: What have we achieved, and what’s to come in 2021?
Ten years ago, on January 4th, President Obama signed into law the Food Safety Modernization Act (FSMA). This act enables the FDA to better protect public health by focusing more on preventing food safety problems rather than simply reacting to them. Looking through a decade of U.S. regulatory challenges and achievements, so far, seven FSMA …
2020 Food Safety Development Recaps in Anticipation for 2021 and Beyond – The Future is Now!
With the COVID-19 pandemic raging on, it’s essential for the global food supply and food safety systems to keep delivering safe and quality food to consumers. Notably, the message from the FDA has been clear: “There is no evidence, as yet, regarding transmission of COVID-19 through food and food packaging.” However, out of an abundance …
Remco’s Tools are Playing a Critical Role in Covid-19 Vaccine Distribution
Remco has proudly provided tools and guidance to help food manufactures mitigate the risk of Covid-19 in production facilities while maintaining their high food safety and quality standards. Now, Remco’s material handling tools – hand scoops and shovels – are playing a critical role in the distribution of Covid vaccines across the U.S. In a …
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How to Keep Cleaning Tools from Becoming Vectors of Contamination
Recently, the FDA issued a warning letter to a food manufacturing facility. One of the critical inspectional violations pointed to the improper use and storage of an unclean broom that spread Listeria monocytogenes from a wet cooler passageway to a ready-to-eat (RTE) production room.(1) Environmental swabbing and microbiological whole genome sequence testing implicated the broom …
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ABC’s of Manual Cleaning Part I: Why is it important?
Part I This blog series will go over the various ins and outs of manual cleaning and why it’s necessary for the safe production of food. It is essential for food processors to understand that the proper selection, use, cleaning, storage, and care of tools employed can prevent or minimize cross-contamination of food from hazards …
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ABC’s of Manual Cleaning Part II: What does Manual Cleaning Involve?
Part II In part one of this series, we discussed how manual cleaning involves the use of tools such as brushes, scrapers, and squeegees, along with other sanitation aids. This can effectively remove contamination from surfaces and equipment – and, in numerous instances, there may be no other practical option for cleaning some components or …
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ABC’s of Manual Cleaning Part III: How does Manual Cleaning Work?
Part III In this part, we address the key question: how is the manual cleaning process typically implemented? A robust manual cleaning program is generally an integration of the best of science and management – which go into developing Sanitation Standard Operating Procedures (SSOPs) that should be well-understood by the employees implementing the program. Assess …
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ABC’s of Manual Cleaning Part IV: Where and When to Manual Clean?
Part IV Part three briefly explained how to implement a typical manual cleaning process. In this part, we will explain the basics of how to identify the locations or areas that require cleaning, and how to determine how often they’ll need cleaning. These steps are very important for the establishment of the consistently sanitary environment …
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ABC’s of Manual Cleaning Part V: Who is Responsible for Manual Cleaning?
Part V Part four covered critical locations and the frequency of manual cleaning in those areas. In this part, we are going to briefly focus on understanding the relevant departments involved during the cleaning and sanitation process within a food facility. Not a one-person job Developing, implementing, and maintaining cleaning programs within a food plant …
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ABC’s of Manual Cleaning Part VI: Regulatory and Standards Expectations Regarding Manual Cleaning
Part VI Part five of our blog series focused on allocating various manual cleaning responsibilities, and on how to create a robust hygiene and sanitation culture within an organization. In this blog, we’ll look at the U.S. regulatory requirements, key industry, and global standards, and the integrated sanitation best practices that would support a manual …
High-Temperature Tools in Food Processing
Food processing regularly involves frying, roasting, pasteurization, and sterilization—all of which require varying degrees of heat. These hot surfaces call for tools that can withstand high temperatures to clean or handle food products. High-temperature tools should comfortably be able to withstand temperatures of 212° F or above during their use, which means most conventional tools …
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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 …
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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 …