Part 4 of our series discusses effective ways of managing hygienic zones and environmental monitoring zones that ensure that cross-contamination risks can be prevented, eliminated, or significantly minimised.

In Part 3 of this series, we will focus on the importance of laying out an appropriate food processing environment and controlling the processes effectively to minimise the risk of product contamination.

In this blog, we will explain why hygienic design matters when considering the selection and installation of food processing area equipment and facilities.

The safety and quality of food products rely greatly on the sanitation of the processor’s equipment and environment. Close to 18 years of data has shown that overall, 1-in-3 inspection violations in a facility may be directly related to insanitary equipment or environment.

Two of our primary areas of focus are aimed at minimising the amount of materials we use and lowering our CO2 emissions.

We have developed the Vikan Hygiene Product Take-Back programme – a solution to remedy the environmental challenges associated with the disposal of multi-material cleaning tools.

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...

Drains can present specific challenges to the overall sanitation efforts within food sites, as they can act as collection sinks and harbourage points for contaminants such as microbial pathogens and biofilms from where they may grow and spread to other areas of the facilities...

Product durability can be considered a great asset when it comes to sustainability. By following a few simple guidelines on how to manage your Vikan tools, you can prolong their lifespan even further.

We’re incredibly excited to announce the acquisition of WRD Wells-Australia and Wells Hygiene-New Zealand. With over 95 years of industry experience, and with 50 of those as our exclusive partner, Wells brings extensive knowledge and capability to the Vikan family.

Hand washing is a basic, yet critical personal hygiene practice for preventing contamination and disease within food handling establishments. According to the CDC, about 89% of foodborne illness outbreaks occur due to inadequate hand washing by food workers.

During our “Foreign Body Prevention Strategies” webinar, industry experts discussed metal detection, x-ray inspection, and other foreign body controls. These are your top 10 questions, answered by our experts.

We believe insights from different departments strengthens the Green Team, helping them to pinpoint opportunities for measurable action throughout the entire company.

During our Hygiene in Food Retail webinar, we took audience questions. Here are six of them answered by our own hygiene experts.

Becoming more green in an industry that requires virgin, non-recycled plastic is not a simple task. However, Vikan is rising to the challenge of increasing our environmental efforts.

A question we get asked a LOT about is the use of sponges and scourers for cleaning and, like most things in the food industry, the answer should be based on risk assessment.

New health and safety considerations, accelerated digitisation, technological advances, and new ways of working—the pandemic created many challenges over the last couple of years. With customer service being a top priority at Vikan, we felt it was important to measure our cust...

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.

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.

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.

Ever wondered what the Vikan name means, and where it comes from? Here’s the answer

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 125-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...

There is no doubt that Vikan’s 125 years of growth – and the company’s current position as global market leader – are closely linked to technology.

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...

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...

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.

Don’t rush. Take a breath and start paying careful attention to the buckets used in the food and beverage sector.

When it comes to cleaning walls in your factory, forget hiring a cherry picker and scrubbing with hand cloths, Vikan have a solution which will remove dirt easily and effectively in a short space of time.

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.

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...