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All Vikan content related to COVID-19

Deep Cleaning Article

"Deep Cleaning To-Dos After a Food Manufacturing Facility Shutdown".
Food manufacturers have a legal obligation to produce safe food and it is therefore essential that routine sanitation practices continue and that additional sanitation is undertaken after a period of shutdown.

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HoReCa COVID-19 Whitepaper

"Two key pre-requisites for food safety and Covid-19 control".
This COVID-19 whitepaper, written by our Global Hygiene Specialist Debra Smith, provides relevant and practical guidance to the HoReCa sector.

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COVID-19 Whitepaper

Our Global Hygiene Specialist Debra Smith has written the whitepaper "Minimising the risk of SARS-CoV-2 transmission through good cleaning and disinfection practices".

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HoReCa COVID-19 Blog Post

"Manual cleaning has never been more important"

Advice to hotels, restaurants and catering (HoReCa) establishments on hygiene measures prior to re-opening.

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COVID-19 Blog Post

"Protecting key food industry workers from infection"

The global COVID-19 pandemic is having an impact on us all. To ensure the continued provision of key products and services at this time, governments around the world have identified ‘key workers’ whose activities are critical to the COVID-19 response.

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FAQ about COVID-19

Here you will find a list of the most common Questions & Answers about COVID-19.

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