This site is optimised to run in horisontal view. Please rotate your device before continuing.

Dette er en test overskrift

Dette er brødtekst tester data.

Dette er brødtekst tester data.

Dette er et Vikan teste banner

Her er noget brødtekst.

Five steps to control Salmonella in a food processing facility

Five steps to control Salmonella in a food processing facility

Salmonella is a major cause of foodborne disease. Once introduced into a food production environment, Salmonella thrives in moist, warm environments such as drains, floors and processing equipment.

Five steps to control Salmonella in a food processing facility Salmonella is a major cause of foodborne disease. Once introduced into a food production environment, Salmonella thrives in moist, warm environments such as drains, floors and processing equipment.
The origins of Vikan’s approach to innovation

The origins of Vikan’s approach to innovation

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 have become a part of our culture.

The origins of Vikan’s approach to innovation 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 have become a part of our culture.
Why should your cleaning tools and utensils be colour coded?

Why should your cleaning tools and utensils be colour coded?

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.

Why should your cleaning tools and utensils be colour coded? 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.
Five steps to control Salmonella in a food processing facility

Five steps to control Salmonella in a food processing facility

Salmonella is a major cause of foodborne disease. Once introduced into a food production environment, Salmonella thrives in moist, warm environments such as drains, floors and processing equipment.

Five steps to control Salmonella in a food processing facility Salmonella is a major cause of foodborne disease. Once introduced into a food production environment, Salmonella thrives in moist, warm environments such as drains, floors and processing equipment.
Why should your cleaning tools and utensils be colour coded?

Why should your cleaning tools and utensils be colour coded?

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.

Why should your cleaning tools and utensils be colour coded? 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.
Updating Campden BRI Guideline 55

Updating Campden BRI Guideline 55

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 Guideline 55: Cleaning and disinfection of food factories: a practical guide.

Updating Campden BRI Guideline 55 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 Guideline 55: Cleaning and disinfection of food factories: a practical guide.
Mechanical action– an essential factor in biofilm removal

Mechanical action– an essential factor in biofilm removal

Advice on the importance of the mechanical action applied when removing biofilms.

Mechanical action– an essential factor in biofilm removal Advice on the importance of the mechanical action applied when removing biofilms.
Vikan, technology and people

Vikan, technology and people

There is no doubt that Vikan’s 120 years of growth – and the company’s current position as global market leader – are closely linked to technology.

Vikan, technology and people There is no doubt that Vikan’s 120 years of growth – and the company’s current position as global market leader – are closely linked to technology.
11 useful tips for colour-coding in your facility

11 useful tips for colour-coding in your facility

Here are some of the key things to be aware of when you’re planning to colour code.

11 useful tips for colour-coding in your facility Here are some of the key things to be aware of when you’re planning to colour code.
Mechanical action– an essential factor in biofilm removal

Mechanical action– an essential factor in biofilm removal

Advice on the importance of the mechanical action applied when removing biofilms.

Mechanical action– an essential factor in biofilm removal Advice on the importance of the mechanical action applied when removing biofilms.
11 useful tips for colour-coding in your facility

11 useful tips for colour-coding in your facility

Here are some of the key things to be aware of when you’re planning to colour code.

11 useful tips for colour-coding in your facility Here are some of the key things to be aware of when you’re planning to colour code.

Avoid the colour-coding pitfalls

This blog post focuses on how you avoid the worst potential pitfalls of a new colour-coding system.

Min link tekst

Avoid the colour-coding pitfalls

This blog post focuses on how you avoid the worst potential pitfalls of a new colour-coding system.

Learn more

GFSI Benchmarking Requirements

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.

Learn more

Why should your cleaning tools and utensils be colour coded?

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.

Learn more

Vikan launches complete concept for facilities cleaning segment

Vikan is launching a complete concept – including training, dedicated tools and pre-configured trolleys – to help facility management setups improve their cleaning operations.

Learn more