During our “Food Hygiene and Sanitation Updates for Key GFSI-Benchmarked Schemes” webinar, our resident experts shared how to maximise food safety through compliance with the hygiene and sanitation requirements of the most popular GFSI-benchmarked certification schemes.

The Virtual Site Survey concept helped to solve a daunting issue during the pandemic, but it also has another huge advantage—a possible reduction in our collective environmental footprint. This service, which doesn't require travel, is a great alternative to our in-person Site...

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.

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.

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.

This Blog lists the hygiene requirements within BRC issue 8 and provides information about how Vikan can help with each.

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.

The Vikan export office in Copenhagen may at times resemble an airport with many people of different nationalities and activities coming and going. But is it really necessary for a Danish company firmly rooted in the town of Skive in western Denmark to have an office in Copenh...

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...