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As a product specialist and a hygiene expert, I’m often asked to go into food processing facilities to help suggest tools or best practices, which is made easier by use of the Microsoft HoloLens.
Following our “Dry Cleaning: Is Water Friend or Foe in Food Safety and Sanitation?” webinar, Deb Smith from Vikan and Karl Thorson from General Mills received over 130 questions. These are their top 9 Q&As.
Remco is pleased to announce that the Virtual Site Survey pioneered by Vikan won the Best New Product/Service from SOFHT. Virtual Site Surveys have received positive feedback from Remco's customers in the U.S. and Canada, as well as from Vikan's international customers.
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.
Remco and Vikan hygiene experts answer the top 5 audience questions from our 5S and food safety webinar.
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. I was involved with a CampdenBRI member-funded research project to update guidelines.
This blog post focuses on how you avoid the worst potential pitfalls of a new colour-coding system.
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.
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.
Customer satisfaction is a top priority at Vikan, and every couple of years we put ourselves to the test by asking our customers how they think we’re doing.
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.
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.
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...
At the centre of our work with food safety and hygiene is our dedicated Hygiene Department. Find out what they can do for you!
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.
Here at Vikan providing the best customer service and customer experience is at the heart of everything that we do. We don’t want our distributors or end users feeling like their Vikan bucket is half empty due to a disappointing experience with us. We strive for that bucket to...
Remco has proudly provided tools and guidance to help food manufacturers mitigate the risk of Covid-19 in production facilities while maintaining their high food safety and quality standards and are now playing a critical role in the distribution of Covid vaccines across the U.S.
Remco is committed to being a leading supplier of sanitation and material handling tools to the food processing industry. As a part of this commitment, we are now manufacturing Vikan brooms and brushes in the U.S.
Desperate times may call for desperate measures, but the cleaning routines many trucking agencies are adopting in response to COVID-19 have long been established in the form of GMP and basic sanitation requirements. However, with the SARS-CoV-2 pandemic still raging on, many f...
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 Corona...
Remco Products recently asked its business development managers to take the SQF practitioner qualification exam, after many hours of training spread across several months.
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.
Non-sparking and anti-static tools both have a common purpose—preventing fires or explosions in production facilities where flammable materials present a concern.
Over the last quarter, Remco’s Training and Development team has provided cost-free technical support and training to several distributors and end-users.
First, thank you for helping us get off to a strong start in 2016. We value every business relationship and we know our growth is dependent on building strong partnerships with end users and distributors.
Every business and market has challenges, if they did not, businesses would never fail. The trick for each of us is identifying those impediments and determining how they will affect our companies and markets.
October 2015 marked Remco’s 30th anniversary. Our business was founded on the idea that talented people, quality products and exemplary customer support would bring us success.
ZIONSVILLE, IND (August 28, 2013)- In order to keep the food supply secure, food safety professionals must understand and implement several very complex regulations.
With the advent of the Food Safety and Modernization Act of 2011, many food processors are taking proactive steps to develop a HACCP Plan. As new rules related to FSMA are proposed, many processors are asking the question, “How do we develop a HACCP Plan?”
If you work in food processing, chances are you’re probably familiar with the concept of a Hazard Analysis Critical Control Point or HACCP. Here’s a little about what we’ve learned about HACCP.