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Cleaning tool use

Instructions on how to correctly use each tool for safe and efficient cleaning.

All tools are most effective when used properly.

This knowledge hub moves beyond tool selection to focus on the operational controls necessary to prevent both cleaning equipment and cleaning actions becoming a major vector for contamination.

We explore best practices to minimise the spread of microbial, chemical, allergenic, and foreign body hazards through the appropriate use of cleaning equipment and utensils.

Learn how to implement clear spatial segregation and site zoning to protect open product and understand the critical role of comprehensive staff training and compliance. The proper use of cleaning tools is a critical line of defence against product contamination, product recalls, and audit failures.

Correct use of cleaning tools

Maximise performance and hygiene with Vikan cleaning tools - learn how correct use within a validated cleaning programme ensures safe, effective results.

ABC’s of Manual Cleaning Part 1 - Why It is important

Part 1 of Vikan’s ABC’s of Manual Cleaning series explains why manual cleaning is essential for food safety and the production of high-quality products.

ABC’s of Manual Cleaning Part 2 - What It Involves

Part 2 of Vikan’s ABC’s of Manual Cleaning series explains what manual cleaning involves and why it’s vital for complex equipment and food safety.

ABC’s of Manual Cleaning Part 3 - How It Works

In this third part of our six-part blog on cleaning, we address the key question: How is the manual cleaning process typically implemented?

ABC’s of Manual Cleaning Part 4: Where and When to Manual Clean?

Part 4 of Vikan’s ABC’s of Manual Cleaning series explains where and when to perform manual cleaning to maintain safe, sanitary food production.

ABC’s of Manual Cleaning Part 5 - Who’s Responsible

Part 5 of Vikan’s ABC’s of Manual Cleaning series explains which departments are responsible for cleaning and sanitation in food production facilities.

ABC’s of Manual Cleaning Part 6 - Regulations & Standards

Part 6 of Vikan’s ABC’s of Manual Cleaning series explores EU and U.S. food safety regulations, global standards, and best sanitation practices.

Essentials of Drain Sanitation for Food Production Facilities

Learn best practices for drain sanitation in food facilities - how to manage tools, prevent biofilm growth, and stop contamination at its source.

The use of sponges and scourers for cleaning - Vikan

Learn when and how to use sponges and scourers for cleaning in the food industry - expert guidance from Vikan based on hygiene risk assessment.

Cross-Contamination Control: Top Sanitation Violations

Introducing the key issues of focus (expounded upon in subsequent blogs) and the importance of maintaining the equipment and environmental surfaces in a clean and hygienic condition using appropriate food safety controls.

Cross-Contamination Control: Hygienic Design Focus

Part 2 of Vikan’s Cross-Contamination Control series explains why hygienic design of equipment and premises is vital for food safety and compliance.

Cross-Contamination Control: Plant Layout & Processes

Explore how plant layout and process control reduce contamination risks in food production as part of Vikan’s cross-contamination control series.

Cross-Contamination Control: Managing Hygiene Zones

Learn how to manage hygienic and environmental monitoring zones to minimise cross-contamination risks in food production facilities.

Cross-Contamination Control: Better Sanitation Programs

Learn how risk-based sanitation programs help ensure safe, high-quality food production in part 5 of our cross-contamination control series.

Pest Prevention & Sanitary Food Storage Strategies

Learn key strategies for pest prevention in food sites, with a focus on sanitary storage, handling, and safe transportation of food products.