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In the biofilms and drain cleaning webinar, we had so many great questions from our audience that we weren’t able to answer them all at the time. Below is a list of the top 8 questions answered by our Vikan and ACO Drainage hygiene experts.
Cronobacter is a ubiquitous bacterium found naturally within the environment that can also survive in low-moisture foods. The unusual ability of Cronobacter to survive in these foods makes it a pathogen of concern in dry food production.
Pittsburgh, Pennsylvania, the U.S. Steel City, hosted the IAFP 2022 Conference from July 31st to August 3rd. Around 3,000 food safety professionals from across the globe, representing regulatory, academia, industry, and advocacy, assembled in solidarity to advance the best-in-...
U.S. Secretary of Agriculture Tom Vilsack announced the USDA’s new comprehensive framework in early June 2022. The framework aims to strengthen the food supply chain and transform food systems to be fairer, more competitive, and more resilient, and its announcement comes on th...
The FDA emphasizes the importance of food safety culture and the Foodborne Outbreak Response Improvement Plan
Remco and Vikan hygiene experts answer the top 5 audience questions from our 5S and food safety webinar.
In this, our final Blog in the series, we’ll look at the EU and U.S. food safety and hygiene regulatory requirements, key industry and global standard requirements, and the best sanitation practices that support a manual cleaning operation.
In part five, we are going to briefly focus on understanding the relevant departments involved during the cleaning and sanitation process within a food facility.
In part four, 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 required for safe food...
In this third part of our six-part Blog on cleaning, we address the key question: how is the manual cleaning process typically implemented?
In numerous instances, manual cleaning offers the best practical option for cleaning, especially when it comes to cleaning of complex equipment. However, is manual cleaning just about, say, an employee using a hand brush to clean the internal surface of a soiled tank? Well, n...
This blog series will go over the various ins and outs of manual cleaning and why it is necessary for the safe production of food.
What foods do you associate with Salmonella? Most likely your answer will be raw meat and eggs, not flour or nuts. Nevertheless, Salmonella is a very resistant bacterium and can survive in all kinds of foods.
One of the great things about working for an organisation like Vikan is that I get to support the food industry and advance food safety through many different avenues. During 2019 I was involved with a one year CampdenBRI Member funded research project to update their Guidelin...
This blog post focuses on how you avoid the worst potential pitfalls of a new colour-coding system.
Do you know how important the mechanical action applied during cleaning is in removing biofilms? If you don’t already know, you’ll find the answer here.
Here are some of the key things to be aware of when you’re planning to colour code.
Advice to hotels, restaurants and catering (HoReCa) establishments on hygiene measures prior to re-opening.
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.
The Global Food Safety Initiative (GFSI) brings together key actors of the food industry to collaboratively drive continuous improvement in food safety management systems around the world.
Food handling utensils like buckets, scoops, scrapers, and shovels play an essential role in food processing environments. As food contact surfaces themselves, food handling utensils should possess characteristics that enhance food safety rather than create additional risks.
Why should your cleaning tools and utensils be colour coded? It is a question we’re often asked, even though it makes sense to many. Here is how we answer the question.
This blog post provides information on selection and maintenance of food industry cleaning tools and utensils, with regard to minimising the risk of product contamination by foreign bodies.
Easy to clean Vikan Ultra Safe Technology products have delivered an outstanding cleaning standard for a large UK deli and meats manufacturer.
Food industry customers often ask us about the best way to clean up glass breakages and the resulting debris. Fortunately, Vikan has experienced Customer Service and Technical Sales Teams, and a dedicated Hygiene Team ready to help you with good practical advice about this.
Cross-plant colour coding for hygiene equipment boosts effectiveness in four Refresco beverage bottling plants in Germany.
How to minimise allergen cross-contamination using colour-coded equipment and colour-coded site segregation.
Vikan Declarations of Compliance(DoC) are your guarantee that Vikan plastic cleaning equipment and food handling tools contain no toxic substances that could contaminate food. Vikan DoCs are clear, easy to read and always up to date.
Get valuable insights from Dr. Phil Voysey to where to look for listeria in a food production and how to prevent cleaning tools from cross contaminating. Learn more about listeria and read Dr. Phil Voysey’s blog post here.
What’s in a brush? Well, it’s a question we take very seriously – and quite literally. As a matter of fact, you can trace the entire 120-year history of our company by examining the materials that comprise the products we make.
In his memoir, Life and Works, Vikan founder A.P. Pedersen recounts a number of experiences from the company’s earliest days and reflects upon these as an older man looking back on his life. Some of the stories he tells seem to have a special resonance for us at Vikan. They ha...
If you produce chilled, ready-to-eat foods, you’ll need to know where you have to clean to avoid food contamination. This post details the most common Listeria hideouts – and how to clean for this dangerous bacteria.
Find out what Global Food Safety Schemes, including BRC, FSSC 22000, and SQF, say about cleaning tool selection, use and maintenance requirements, and how you can optimise your cleaning tool audit compliance
Today, the best way to make your investment in Vikan profitable is to have a customised site survey carried out. In sectors with high hygiene requirements, such as food preparation environments, the inspection of cleaning equipment is essential in any effective hygiene man...
During our travels and many site visits, we are often asked: “What makes Vikan different from our competitors?” Well, the short answer is our company’s purpose.
Don’t rush. Take a breath and start paying careful attention to the buckets in used in the food and beverage sector.
Read Vikan’s recommendations on how to avoid this frustrating problem.
Vikans UST brushware reduces bristle loss and helps protect your business from foreign body complaints – read more.
Storage of cleaning equipment is a hot topic within the food industry and quite rightly so! What are the best options available for you?
Finding the right Vikan squeegee for the right job helps you raise hygiene standards as well as boosting your employees’ job satisfaction.
What information is mandatory in a Declaration of Compliance (DoC)? The nine items you need in a DoC.
We began 2022 with a renewed hope for better health, safety, and progress for all. Food safety management across our global supply chain, from farm to fork, is a priority that cannot be ignored as a large piece of that hope.
This year marked a decade since the FDA Food Safety Modernization Act (FSMA) came into effect as a means to facilitate preventive control interventions and lower foodborne illness outbreaks.
Remco is proud to have participated in the FDA’s New Era of Smarter Food Safety Virtual Summit on E-Commerce that took place from October 19-21, and which was well attended by regulators, industry representatives, and consumer groups from about 49 countries.
Neither the heat nor the hybrid-nature of the conference amid the pandemic could stop food safety professionals from attending IAFP 2021 on July 18 – 21 in the beautiful city of Phoenix, AZ.
Remco is proud to have participated at the Conference for Food Protection Virtual Workshop themed “The Impact of New Food Technologies and New Foods on the Food Safety Professional” from April 13 – 15, 2021.
Safe Quality Food (SQF) is a GFSI-benchmarked food safety and quality management system standard. As a globally recognized certification program that covers the food supply chain (from primary production to foodservice), it is a popular standard with at least 80% of SQF-certif...
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, or they may even enter mild-to-severe anaphylactic s...
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.
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 th...
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) productio...
Remco is proud to have participated in the USDA-FSIS virtual public meeting on Salmonella. The forum discussed the agency’s Salmonella reduction efforts through science-based, data-driven, and innovative strategies that ensure the safety of meat, poultry, egg products, catfish...
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.
On July 13, the FDA unveiled its master plan for creating a more digital, traceable, and safer food network system that should help bend the curve of foodborne illnesses in the U.S. Frank Yiannas
COVID-19^1,2 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 Syndr...
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.
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 pr...
The CFIA enforces the Safe Food for Canadians regulations to establish a modern legislative framework that is aligned with internationally recognized standards.
Remco is proud to have participated and exhibited in the 2019 Food Safety Consortium Conference & Expo.
As we move closer to 2019, it’s worth remembering the regulatory changes, world news, and company updates that happened in 2018, even as we look forward to the changes coming with the new year.
It might be Halloween, but the pumpkin you serve shouldn’t be scary. Traditionally, Halloween kicks off the “everything pumpkin” season. The popular gourd can be made into rolls, pies, latte, butter, bread, muffins, jellies and various processed products.
September is National Food Safety Education Month.
Listeria is a very common bacterium that adapts well in many environments. It is found in soil, water, animal guts, and on raw foods, and it can easily be introduced into and spread throughout food production facilities.
Remco, as an industry support member, is proud to have sponsored and participated in the 2018 Conference for Food Protection (CFP) Biennial Meeting that took place from April 16-20 in Richmond, Virginia.
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...
Remco Products has partnered with Top Dog to offer a line of food-safe aprons, gowns, and sleeves. Top Dog offers a line of reusable die-cut color-coded worker protection gear that perfectly complements Remco and Vikan’s core color offerings.
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-pu...
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.
Remco Products proudly introduces the UST Detail Brush from Vikan, the smallest brush to join the Ultra Safe Technology line. The small brush is ultra-hygienic, FDA-compliant, and fully molded. Useful as either a cleaning tool or a pastry brush, this product is appropriate for...
In response to customer needs for a better solution for sticky, dried and burnt-on soils, Remco Products and Vikan have launched a new selection of FDA-compliant, color-coded Stainless Steel Scrapers. Remco’s hand-held scrapers feature a beveled blade edge that is particularly...
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, c...
Remco Products and Vikan will present a series of short technical food safety seminars at this year’s IAFP convention.
HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.
The goal of any good sanitation plan is to minimize cross-contamination and cross-contact through better hygiene and cleaning practices. But—what happens when workers can’t feasibly reach that tall ceiling fixture or get a brush to follow the curves of a spiraling pipe? If emp...
Food processors have a new choice in lobby dustpan and broom sets. Remco Products is putting out a high-quality lobby dustpan set made of FDA-approved materials. The handles are made of sturdy aluminum and the dustpan itself is made of polypropylene, a durable and food-safe pl...
Remco Products presents Food Industry Counsel’s FDA Inspection Checklist as a part of our commitment to bringing our audience the best information in the food industry.
Food Engineering Magazine’s annual State of Manufacturing Survey is here, and it shows the industry has a lot of room for growth, despite taking some extremely positive steps last year.
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.
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 essential to minimize the risk of product contamination, and aid compliance to relevant regulatory,...
If you are in the food industry and have had your eyes and ears open, then most likely you have heard the word FSMA being thrown around… a lot.
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.
As a consumer with a passion for food and cooking, I know a thing or two about food safety in the kitchen. In my time at Remco, I’ve learned a lot more and have become acutely aware of all the considerations for the safety of our food as it moves from farm to fork.
In the past couple of blog entries, we’ve covered CGMPs or Current food Good Manufacturing Practices. These are procedures and standards set forth by the FDA to help assure safe, quality, consumable food.
As most of you know, our government went into a shutdown last Tuesday. What does that mean for the food industry? The FDA has said that they are maintaining 55% of their almost 15,000 person staff. But since food safety inspectors are considered nonessential, almost half aren’...
Lately, we’ve been talking about Current food Good Manufacturing Practices—CGMPs for short—because they are the set of regulations that apply to just about every food processor not regulated by the USDA.
Assuring quality of a manufactured product requires certain procedures and standards. In many industries, these procedures and standards are often referred to as Good Manufacturing Practices, or GMPs.
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).
Remco has always had a commitment to provide high-quality cleaning and material handling tools to the food processing industry. We also believe that we have a responsibility to be knowledgeable at an expert level about food safety regulatory issues.
Where should your HACCP planning go from here? In our last blog entry, we covered tips for completing the first steps of a HACCP Plan. We asked the question, “How do we develop a HACCP plan?
Where do you start when it comes time to build or evaluate a sanitation program for a food plant?
Food processing facilities turn out many products that nourish and feed our human communities; however, they also provide an attractive environment to encourage the growth of potentially harmful microbiological communities. How does your operation address these risks?
In this third part of our color-coding series, we discuss how color-coding can help prevent cross-contamination in food processing facilities. Facilities with cross-contamination concerns should particularly consider color-coding their food processing plants to lower that risk.