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Amit Kheradia - Education and Technical Support Manager

New Era of Smarter Food Safety Begins 2022 with New Projects

The FDA emphasizes the importance of food safety culture and the Foodborne Outbreak Response Improvement Plan

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Amit Kheradia - Education and Technical Support Manager

The Top 5 Questions on 5S in the Food Industry

Remco and Vikan hygiene experts answer the top 5 audience questions from our 5S and food safety webinar.

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Amit Kheradia - Education and Technical Support Manager

ABC’s of Manual Cleaning Part VI: Regulatory and Standards Expectations Regarding Manual Cleaning

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.

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Amit Kheradia - Education and Technical Support Manager

ABC’s of Manual Cleaning Part V: Who is Responsible for Manual Cleaning?

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.

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Amit Kheradia - Education and Technical Support Manager

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

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...

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Amit Kheradia - Education and Technical Support Manager

ABC’s of Manual Cleaning - Part III: How does Manual Cleaning Work?

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

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Amit Kheradia - Education and Technical Support Manager

ABC’s of Manual Cleaning - Part II: What does Manual Cleaning Involve?

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...

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Amit Kheradia - Education and Technical Support Manager

ABC’s of Manual Cleaning - Part I: Why is it important?

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.

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

Five steps to control Salmonella in a food processing facility

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.

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Debra Smith - Global Hygiene Specialist

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 Guidelin...

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

Avoid the colour-coding pitfalls

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

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

Mechanical action – an essential factor in biofilm removal

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.

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

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.

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Debra Smith - Global Hygiene Specialist

Manual cleaning has never been more important

Advice to hotels, restaurants and catering (HoReCa) establishments on hygiene measures prior to re-opening.

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Debra Smith - Global Hygiene Specialist

COVID-19 : Protecting key food industry workers from infection

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.

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Debra Smith - Global Hygiene Specialist

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.

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Amit Kheradia - Education and Technical Support Manager

Food Handling Utensils as Pieces in the Food Safety Puzzle

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.

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

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.

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Debra Smith - Global Hygiene Specialist

Control of foreign bodies from cleaning equipment and utensils

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.

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Carsten Bo Pedersen - Managing Director

Satisfaction survey results – and a big ‘Thank you’!

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.

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Matt Rumble - Area Sales Manager

Outstanding Ultra Safe Technology cleaning standard

Easy to clean Vikan Ultra Safe Technology products have delivered an outstanding cleaning standard for a large UK deli and meats manufacturer.

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Krister Johansson - Area Sales Manager - Sweden

Dealing with glass debris in food processing operations

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.

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Derk Brumma - Sales Manager Germany

Consistency counts for hygiene management at Refresco

Cross-plant colour coding for hygiene equipment boosts effectiveness in four Refresco beverage bottling plants in Germany.

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Debra Smith - Global Hygiene Specialist

Optimise your allergen control through use of colour

How to minimise allergen cross-contamination using colour-coded equipment and colour-coded site segregation.

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

Vikan DoCs – proof of food-contact-safe cleaning tools

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.

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Dr Phil Voysey - Section Manager, Microbiology Department, Campden BRI

Cleaning equipment and its importance in the control of Listeria in food production

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.

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Lotte Jensen - Marketing Project Manager

Vikan - the story behind the name

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

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Lotte Jensen - Marketing Project Manager

What’s in a brush?

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 120-year history of our company by examining the materials that comprise the products we make.

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Lotte Jensen - Marketing Project Manager

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 ha...

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Lotte Jensen - Marketing Project Manager

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.

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

Listeria, its most common hideouts, and where to clean

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.

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Debra Smith - Global Hygiene Specialist

Maximise Global Food Safety Scheme compliance

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

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Cedric Reynier - Marketing Manager, France

Benefit from the full Vikan experience with a Vikan site survey

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...

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Debra Smith - Global Hygiene Specialist

What can our expert Hygiene Team do for you?

At the centre of our work with food safety and hygiene is our dedicated Hygiene Department. Find out what they can do for you!

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Andy Freer - National Sales Manager, UK

What makes Vikan different?

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.

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Cedric Reynier - Marketing Manager, France

Buckets, buckets everywhere

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

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Alasdair Scott - Regional Export Manager

Efficient and Effective Wall cleaning in your factory

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.

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Lotte Jensen - Marketing Project Manager

Do your brushes clog?

Read Vikan’s recommendations on how to avoid this frustrating problem.

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Debra Smith - Global Hygiene Specialist

Understanding bristle fixation in food industry brushware

Vikans UST brushware reduces bristle loss and helps protect your business from foreign body complaints – read more.

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Alasdair Scott - Regional Export Manager

Hygiene Tool Storage – what’s right for you?

Storage of cleaning equipment is a hot topic within the food industry and quite rightly so! What are the best options available for you?

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Lotte Jensen - Marketing Project Manager

Which squeegee do I choose?

Finding the right Vikan squeegee for the right job helps you raise hygiene standards as well as boosting your employees’ job satisfaction.

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Stine Lønnerup Bislev - Hygiene and Compliance Manager

What should you look for in a Declaration of Compliance?

What information is mandatory in a Declaration of Compliance (DoC)? The nine items you need in a DoC.

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Andy Freer - National Sales Manager, UK

Is your Vikan bucket half full, or half empty?

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...

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Amit Kheradia - Education and Technical Support Manager

Envisioning 2022 Food Safety and Sanitation Expectations

We began 2022 with a renewed hope for better health, safety, and progress for all. Food safety management across our global supply chain, from farm to fork, is a priority that cannot be ignored as a large piece of that hope.

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Amit Kheradia - Education and Technical Support Manager

Looking Back at 2021: A decade of FSMA, a new allergen, and updated guidelines

This year marked a decade since the FDA Food Safety Modernization Act (FSMA) came into effect as a means to facilitate preventive control interventions and lower foodborne illness outbreaks.

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Amit Kheradia - Education and Technical Support Manager

New Era of Smarter Food Safety Summit Focuses on the Crucial ‘Last Mile’: Foods Ordered Online and Delivered Directly to Consumers

Remco is proud to have participated in the FDA’s New Era of Smarter Food Safety Virtual Summit on E-Commerce that took place from October 19-21, and which was well attended by regulators, industry representatives, and consumer groups from about 49 countries.

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Amit Kheradia - Education and Technical Support Manager

IAFP 2021 Emphasizes Food Safety & Sanitation from Farm to Fork

Neither the heat nor the hybrid-nature of the conference amid the pandemic could stop food safety professionals from attending IAFP 2021 on July 18 – 21 in the beautiful city of Phoenix, AZ.

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Amit Kheradia - Education and Technical Support Manager

Raising the Bar with Hygienic Design: 3A and Showcasing our Next Generation Remco and Vikan Tools

Investing in a “hygienically designed” facility, equipment, or an itemized inventory is no longer just a buzzword for the food and beverages industries.

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Amit Kheradia - Education and Technical Support Manager

Conference for Food Protection Workshop Sheds a Light on the Industry 4.0 Sanitation Challenges and Developments

Remco is proud to have participated at the Conference for Food Protection Virtual Workshop themed “The Impact of New Food Technologies and New Foods on the Food Safety Professional” from April 13 – 15, 2021.

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Amit Kheradia - Education and Technical Support Manager

Understanding SQF Edition 9 Changes from a Hygiene & Sanitation Perspective

Safe Quality Food (SQF) is a GFSI-benchmarked food safety and quality management system standard. As a globally recognized certification program that covers the food supply chain (from primary production to foodservice), it is a popular standard with at least 80% of SQF-certif...

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Amit Kheradia - Education and Technical Support Manager

How to manage allergens in confectionery production

For customers with food allergies, the simple pleasure of consuming a confection could have disastrous effects. Individuals with food allergies can rapidly develop symptoms of fever, vomiting, asthma, skin rashes, and hives, or they may even enter mild-to-severe anaphylactic s...

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Amit Kheradia - Education and Technical Support Manager

Celebrating FSMA’s 10th Anniversary: What have we achieved, and what’s to come in 2021?

Ten years ago, on January 4th, President Obama signed into law the Food Safety Modernization Act (FSMA). This act enables the FDA to better protect public health by focusing more on preventing food safety problems rather than simply reacting to them.

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Amit Kheradia - Education and Technical Support Manager

2020 Food Safety Development Recaps in Anticipation for 2021 and Beyond – The Future is Now!

With the COVID-19 pandemic raging on, it’s essential for the global food supply and food safety systems to keep delivering safe and quality food to consumers. Notably, the message from the FDA has been clear: “There is no evidence, as yet, regarding transmission of COVID-19 th...

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Amit Kheradia - Education and Technical Support Manager

Remco’s Tools are Playing a Critical Role in Covid-19 Vaccine Distribution

Remco has proudly provided tools and guidance to help food manufactures mitigate the risk of Covid-19 in production facilities while maintaining their high food safety and quality standards. Now, Remco’s material handling tools – hand scoops and shovels – are playing a critica...

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Amit Kheradia - Education and Technical Support Manager

How to Keep Cleaning Tools from Becoming Vectors of Contamination

Recently, the FDA issued a warning letter to a food manufacturing facility. One of the critical inspectional violations pointed to the improper use and storage of an unclean broom that spread Listeria monocytogenes from a wet cooler passageway to a ready-to-eat (RTE) productio...

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Amit Kheradia - Education and Technical Support Manager

FSIS Unveils a New Roadmap for Salmonella Reduction

Remco is proud to have participated in the USDA-FSIS virtual public meeting on Salmonella. The forum discussed the agency’s Salmonella reduction efforts through science-based, data-driven, and innovative strategies that ensure the safety of meat, poultry, egg products, catfish...

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Amit Kheradia - Education and Technical Support Manager

High-Temperature Tools in Food Processing

Food processing regularly involves frying, roasting, pasteurization, and sterilization—all of which require varying degrees of heat. These hot surfaces call for tools that can withstand high temperatures to clean or handle food products.

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Amit Kheradia - Education and Technical Support Manager

Remco and Vikan Add Brush Manufacturing to 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.

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Amit Kheradia - Education and Technical Support Manager

FDA Releases the ‘New Era of Smarter Food Safety’ Blueprint

On July 13, the FDA unveiled its master plan for creating a more digital, traceable, and safer food network system that should help bend the curve of foodborne illnesses in the U.S. Frank Yiannas

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Amit Kheradia - Education and Technical Support Manager

Transportation Cleaning Guide for COVID-19 and Beyond

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...

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Amit Kheradia - Education and Technical Support Manager

Minimizing the risk of SARS-CoV-2 transmission through good cleaning and disinfection practices

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...

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Amit Kheradia - Education and Technical Support Manager

Ensuring U.S. and Global Food Safety During the COVID-19 Crisis

“There is no evidence, as yet, regarding the transmission of COVID-19 through food or food packaging” – this was the reassuring message echoed by Frank Yiannas, FDA’s Deputy Commissioner of Food Policy and Response, at the March 18th Industry Stakeholder Meeting.

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Amit Kheradia - Education and Technical Support Manager

Minimizing the Risk of COVID-19 Infection in Food Manufacturing

COVID-19^1,2 is the disease associated with a new strain of coronavirus that was discovered in 2019. You may also see it referred to as the Wuhan novel coronavirus, 2019-nCoV, WN-CoV, HCoV-19 (SARS-2), or SARS-CoV-2, where SARS is the acronym for Severe Acute Respiratory Syndr...

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Amit Kheradia - Education and Technical Support Manager

Remco Introduces the Vikan Transport Line

Vehicles have different needs than factories or restaurants when it comes to cleaning. Car paint requires brushes to be soft and yet able to tackle tough grime. Windows need squeegees that are curved to handle the glass of different sizes.

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Amit Kheradia - Education and Technical Support Manager

Focus on FSMA: Looking Forward to a Year of Produce Safety Improvements

According to the World Health Organization, low consumption of fresh fruits and vegetables has been shown to be a significant risk factor potentially contributing to cancer, heart disease, and strokes around the globe.

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Amit Kheradia - Education and Technical Support Manager

A Year in Regulations: Key Food Safety Developments for 2019 and 2020

With the new year just around the corner, it’s time to reflect on what changed in 2019 and what’s to come for 2020 in the world of food safety. Significant foodborne illness outbreaks and recalls this year put an increased focus on farm-to-fork accountability. For many food pr...

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Amit Kheradia - Education and Technical Support Manager

Understanding the Safe Food for Canadians Regulations: A Focus on Sanitation, Hygiene and Material Handling Requirements

The CFIA enforces the Safe Food for Canadians regulations to establish a modern legislative framework that is aligned with internationally recognized standards.

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Amit Kheradia - Education and Technical Support Manager

Professionals at the Food Safety Consortium Endorse FDA’s Vision of a ‘New Era of Smarter Food Safety’

Remco is proud to have participated and exhibited in the 2019 Food Safety Consortium Conference & Expo.

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Amit Kheradia - Education and Technical Support Manager

White Paper: Color-Coding as a Preventive Control

According to the CDC, 1 in 6 Americans become sick by eating contaminated food every year, resulting in an estimated 3,000 deaths. As if the human cost isn’t sobering enough, the Grocery Manufacturers Association also estimates the average cost of a recall to a food company is...

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Amit Kheradia - Education and Technical Support Manager

Revisiting the Significance of Hygienic Design with 3-A SSI

Amit M. Kheradia attended the 3-A Sanitary Standards Inc. (3-A SSI) Educational Conference and Technical Workgroups that took place from May 13 – 16, 2019 in Bloomington, Minnesota.

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Amit Kheradia - Education and Technical Support Manager

Salmonella in Raw Poultry – From Processing to Purchasing

ccording to the CDC, an estimated 1.2 million Americans a year get sick from Salmonella infections. Of these, around 23,000 are hospitalized and approximately 450 people die.

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Whitney Lee - Inbound Marketing Specialist

Exploring the Recent U.S. and Global Food Safety Developments and Expectations for 2019

As we move closer to 2019, it’s worth remembering the regulatory changes, world news, and company updates that happened in 2018, even as we look forward to the changes coming with the new year.

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Whitney Lee - Inbound Marketing Specialist

Tips on How to Keep Pumpkins Safe to Eat this Fall

It might be Halloween, but the pumpkin you serve shouldn’t be scary. Traditionally, Halloween kicks off the “everything pumpkin” season. The popular gourd can be made into rolls, pies, latte, butter, bread, muffins, jellies and various processed products.

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Whitney Lee - Inbound Marketing Specialist

As Fall Approaches, Keep Food Safe From Germs

September is National Food Safety Education Month.

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Whitney Lee - Inbound Marketing Specialist

Remco Employees Achieve SQF 8 Practitioner Qualification

Remco Products recently asked its business development managers to take the SQF practitioner qualification exam, after many hours of training spread across several months.

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Whitney Lee - Inbound Marketing Specialist

Listeria’s Most Common Hideouts and How to Minimize its Risk of Spreading

Listeria is a very common bacterium that adapts well in many environments. It is found in soil, water, animal guts, and on raw foods, and it can easily be introduced into and spread throughout food production facilities.

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Whitney Lee - Inbound Marketing Specialist

White Paper: SQF Edition 8

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.

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Whitney Lee - Inbound Marketing Specialist

The Food Code Gets a Boost at the 2018 Conference for Food Protection

Remco, as an industry support member, is proud to have sponsored and participated in the 2018 Conference for Food Protection (CFP) Biennial Meeting that took place from April 16-20 in Richmond, Virginia.

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Whitney Lee - Inbound Marketing Specialist

How to Choose the Right Brush for Food Processing

Proper cleaning tools can increase plant hygiene and make it easier for food processing facility staff to do their job. Finding the right brushes for each job is easier when you understand the role bristle stiffness, brush type, and bristle/block attachment play in how a brush...

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Whitney Lee - Inbound Marketing Specialist

Remco Products Partners with Top Dog Manufacturing to add Hygienic Worker Protection

Remco Products has partnered with Top Dog to offer a line of food-safe aprons, gowns, and sleeves. Top Dog offers a line of reusable die-cut color-coded worker protection gear that perfectly complements Remco and Vikan’s core color offerings.

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Whitney Lee - Inbound Marketing Specialist

How to Choose the Right Broom for the Job

Maintaining hygienic standards is easier when employees have access to the right tools for the job, including the proper brooms. The staff in charge of cleaning will be better able to carry out cleaning tasks effectively and efficiently when they have tools that are fit-for-pu...

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Whitney Lee - Inbound Marketing Specialist

Remco to Give Hygienic Design Talk at IPPE 2018; Will Be Available at Booth B4716

Remco Products will give a presentation on hygienic design standards at the International Production & Processing Expo on Thursday, Feb. 1, 2018. The presentation will be titled “Hygienic Design for Cleaning and Food Handling Tools,” and will take place from 10-10:20 a.m. in B...

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Whitney Lee - Inbound Marketing Specialist

Remco Products Will Have Booth at IPPE 2017

Remco Products will give a presentation on hygienic design standards at the International Production & Processing Expo on Thursday, Feb. 1, 2018. The presentation will be titled “Hygienic Design for Cleaning and Food Handling Tools,” and will take place from 10-10:20 a.m. in B...

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Whitney Lee - Inbound Marketing Specialist

The Importance of Hand Washing in the Food Industry

Handwashing in the food industry is one of the first lines of defense in food safety. Along with being a consumer health risk, inadequate personal hygiene can lead to costly and reputation-destroying recalls.

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Whitney Lee - Inbound Marketing Specialist

Remco and Vikan Introduce New UST Detail Brush

Remco Products proudly introduces the UST Detail Brush from Vikan, the smallest brush to join the Ultra Safe Technology line. The small brush is ultra-hygienic, FDA-compliant, and fully molded. Useful as either a cleaning tool or a pastry brush, this product is appropriate for...

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Whitney Lee - Inbound Marketing Specialist

Remco Products and Vikan Introduce New Stainless Steel Scrapers

In response to customer needs for a better solution for sticky, dried and burnt-on soils, Remco Products and Vikan have launched a new selection of FDA-compliant, color-coded Stainless Steel Scrapers. Remco’s hand-held scrapers feature a beveled blade edge that is particularly...

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Whitney Lee - Inbound Marketing Specialist

Remco Lobby Dustpan Set Recognized with Innovation Award at the 2017 Process Expo

Remco Products competed as a finalist in two of seven categories at the 2017 Process Expo’s Innovation Showcase with its new Color-Coded Lobby Dustpan Set. The new offering, developed by a strategic partner, won top honor in the Pet Foods category.

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Whitney Lee - Inbound Marketing Specialist

Food Safety Culture – Color-Coding for the Color-Blind

Food production facilities often rely on color coding their tools and workstations to create zones of control. These zones can designate areas where allergens are used to prevent cross-contact incidents, separate raw – from finished products to avoid cross-contamination issues...

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Whitney Lee - Inbound Marketing Specialist

AFDO Journeys Toward the Integrated Food Safety System Vision

As an AFDO industry member, Remco Products Corporation is proud to have participated in the 121st Association of Food and Drug Officials Conference this June. Over 400 members from federal, state, and local agencies, as well as members of industry groups, trade associations, c...

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Whitney Lee - Inbound Marketing Specialist

White Paper: HACCP vs. HARPC

HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.

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Whitney Lee - Inbound Marketing Specialist

White Paper: Cleaning Tool Maintenance

Cleaning is a critical step in the management of food safety and quality.

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Whitney Lee - Inbound Marketing Specialist

Remco Products, Vikan to Host Food Safety Mini-Sessions at IAFP 2017

Remco Products and Vikan will present a series of short technical food safety seminars at this year’s IAFP convention.

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Whitney Lee - Inbound Marketing Specialist

How is HARPC Different From HACCP?

HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.

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Whitney Lee - Inbound Marketing Specialist

FDA Final Rule on the Sanitary Transportation of Food Compliance Gains Momentum

The FDA’s final rule on the sanitary transportation of food went into effect June 6, 2016. Though larger carriers, shippers, and receivers should have their compliance plans in place, smaller companies (fewer than 500 employees and less than $27.5 million in annual receipts) s...

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Whitney Lee - Inbound Marketing Specialist

Remco Corporation, Color-Coded Tool Provider, Adds Four New Positions

Remco Products Corporation, which has been operating out of Zionsville for over 30 years, has recently undergone significant growth. The plastics company makes color-coded hygienic material handling tools and is the exclusive US partner of Vikan, a hygienic brushware company o...

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Whitney Lee - Inbound Marketing Specialist

Common Food Industry Cleaning Problems Solved

The goal of any good sanitation plan is to minimize cross-contamination and cross-contact through better hygiene and cleaning practices. But—what happens when workers can’t feasibly reach that tall ceiling fixture or get a brush to follow the curves of a spiraling pipe? If emp...

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Whitney Lee - Inbound Marketing Specialist

5S in the Food Industry

Sort, straighten, shine, standardize, and sustain. These five principles comprise the 5S lean manufacturing method that originated in Japan. While 5S can help any organization, the principles contained in the alliterative method should especially appeal to those in food proces...

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Whitney Lee - Inbound Marketing Specialist

Remco Announces New Lobby Dustpan and Broom for Food Processors

Food processors have a new choice in lobby dustpan and broom sets. Remco Products is putting out a high-quality lobby dustpan set made of FDA-approved materials. The handles are made of sturdy aluminum and the dustpan itself is made of polypropylene, a durable and food-safe pl...

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Whitney Lee - Inbound Marketing Specialist

FDA Inspection Checklist

Remco Products presents Food Industry Counsel’s FDA Inspection Checklist as a part of our commitment to bringing our audience the best information in the food industry.

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Whitney Lee - Inbound Marketing Specialist

How to Prepare a New Cleaning Tool for Use

New cleaning tools—especially those sealed in plastic pouches like the ones from Vikan and Remco—often look like they’re ready for use right out of the bag.

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Whitney Lee - Inbound Marketing Specialist

2017 Letter from the President of Remco Products

As we look forward to the rest of 2017, I am excited about the future of Remco. 2016 was a banner year for Remco and we are reinvesting in our business to ensure the continued success of our customers. This year Remco has already added four new staff positions that directly su...

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Whitney Lee - Inbound Marketing Specialist

See the Many Colors of Remco at IPPE

Remco Products will be at IPPE in Atlanta from Jan. 31st to Feb. 2nd. The company, one of the nation’s leading suppliers of hygienic color-coded tools for the food industry, will be showing off some of their products in their nine bright colors.

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Whitney Lee - Inbound Marketing Specialist

What are Documents of Compliance in Food Processing?

Food contact surfaces like cleaning and material handling tools must comply with the FDA’s rules about what they can contain and how they must be designed.

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Aaron Patch - Group Marketing Director

New-Employee-Proof Your Safety Plan with Color-Coding

In the food processing industry, like many factory-based jobs, employee turnover is high. When you’re seeing a turnover rate of about 35% yearly, how do you train your staff to follow important safety plans?

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Aaron Patch - Group Marketing Director

Catalogs Now Available in French and Spanish

For the convenience of our customers, we now offer our catalogs in two additional languages.

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Aaron Patch - Group Marketing Director

Product Selection Guides

Remco now offers product selection guides to help you and your customers pick the most effective products for your needs. Each guide contains specifications for all the variations of the product it features, along with information about brush fibers, hygienic design, and the a...

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Aaron Patch - Group Marketing Director

Selling Your Organization on Color-Coding

Color-coding benefits everyone from the company CEO to individual workers. Selling your organization on color-coding is as easy as learning what appeals to each position, and presenting the benefits. Whether you’re a plant safety officer or a salesperson at a distribution comp...

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Aaron Patch - Group Marketing Director

The Differences Between Non-Sparking and Anti-Static Tools

Non-sparking and anti-static tools both have a common purpose—preventing fires or explosions in production facilities where flammable materials present a concern.

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Aaron Patch - Group Marketing Director

3 Surprises from the 2016 Food Manufacturer Survey

Food Engineering Magazine’s annual State of Manufacturing Survey is here, and it shows the industry has a lot of room for growth, despite taking some extremely positive steps last year.

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Aaron Patch - Group Marketing Director

Benefits of Corporate Standardization

Corporate standardization is an effective tool for streamlining sanitation programs across multiple production facilities. Over the past several months, Remco has been working with several large food manufacturers to implement standardization programs.

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Aaron Patch - Group Marketing Director

The Growing Importance of Hygienic Design

Hygienic design of tools and equipment is essential for improving food safety in production facilities, and many people within the industry are arriving at this consensus together.

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Aaron Patch - Group Marketing Director

Bottle Brush

Manufactured with no joint between the handle and brush head, the brush removes a common repository of contaminants.

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Aaron Patch - Group Marketing Director

Hook Brush

Cleaning between and around pipes is made easier with the curved design of the hook brush.

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Aaron Patch - Group Marketing Director

Grout Brush

This brush is excellent for scrubbing in difficult to reach areas or areas where you only have limited space.

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Aaron Patch - Group Marketing Director

Training & Development

Over the last quarter, Remco’s Training and Development team has provided cost-free technical support and training to several distributors and end-users.

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Aaron Patch - Group Marketing Director

From the Sales Desk

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.

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Aaron Patch - Group Marketing Director

Challenges

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.

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Aaron Patch - Group Marketing Director

Newsletter – Q1, 2016

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. We take pride in our approach and in what we’ve built, but we recognize the value of continuous inno...

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Aaron Patch - Group Marketing Director

White Paper: The Hygienic Design of Food Industry Brushware

Cleaning is a critical step in the management of food safety. Consequently, the correct selection of cleaning equipment by the food manufacturing and food service industries is essential to minimize the risk of product contamination, and aid compliance to relevant regulatory,...

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Remco - Staff

What you need to know about FSMA: Part 1

If you are in the food industry and have had your eyes and ears open, then most likely you have heard the word FSMA being thrown around… a lot.

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Remco - Staff

Using Color-Coding for Food Safety and Organization

POSTED ONMARCH 3, 2016EDIT"NEWSLETTER – Q1, 2016" Newsletter – Q1, 2016 Ultra Safe Technology by Vikan What’s New October 2015 marked Remco’s 30th anniversary. Our business was founded on the idea that talented people, quality products and exemplary customer support would...

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Remco - Staff

Food Contact Tool Storage Best Practices

In many of my visits to food production plants, I see outstanding food safety procedures that can be shared as best practices. One of the easiest and most beneficial best practices to adopt is proper storage of food contact and cleaning tools.

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Remco - Staff

Being a Food Safety-Minded Consumer

As a consumer with a passion for food and cooking, I know a thing or two about food safety in the kitchen. In my time at Remco, I’ve learned a lot more and have become acutely aware of all the considerations for the safety of our food as it moves from farm to fork.

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Remco - Staff

Remco at Process EXPO 2013

At Remco, we’re gearing up to exhibit at Process EXPO 2013 on November 3-6 at McCormick Place in Chicago. We’ve been through this drill a few times in the past 28 years, but this time is going to be a little different.

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Remco - Staff

CGMPs and HACCP: The Dukes of Hazards

In the past couple of blog entries, we’ve covered CGMPs or Current food Good Manufacturing Practices. These are procedures and standards set forth by the FDA to help assure safe, quality, consumable food.

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Remco - Staff

What the Government Shutdown Means for Food Safety

As most of you know, our government went into a shutdown last Tuesday. What does that mean for the food industry? The FDA has said that they are maintaining 55% of their almost 15,000 person staff. But since food safety inspectors are considered nonessential, almost half aren’...

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Remco - Staff

The Birth of Food Safety, the FDA and CGMPs

Lately, we’ve been talking about Current food Good Manufacturing Practices—CGMPs for short—because they are the set of regulations that apply to just about every food processor not regulated by the USDA.

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Remco - Staff

Five Types of GMPs for Food Processing

Assuring quality of a manufactured product requires certain procedures and standards. In many industries, these procedures and standards are often referred to as Good Manufacturing Practices, or GMPs.

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Remco - Staff

White Paper: Understanding GMPs in Food Processing

To ensure the safety and quality of our food supply, the Food and Drug Administration (FDA) enforces a set of Current food Good Manufacturing Practices (CGMPs) published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110).

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Remco - Staff

Checklist: Verifying Your CGMP Compliance

Current food Good Manufacturing Practices (CGMPs) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110) from the Food and Drug Administration (FDA).

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Remco - Staff

Remco’s Contribution to Food Safety

Remco has always had a commitment to provide high-quality cleaning and material handling tools to the food processing industry. We also believe that we have a responsibility to be knowledgeable at an expert level about food safety regulatory issues.

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Remco - Staff

Building your HACCP Plan—Part 2

Where should your HACCP planning go from here? In our last blog entry, we covered tips for completing the first steps of a HACCP Plan. We asked the question, “How do we develop a HACCP plan?

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Remco - Staff

Remco Releases Educational Information About HACCP

ZIONSVILLE, IND (August 28, 2013)- In order to keep the food supply secure, food safety professionals must understand and implement several very complex regulations.

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Remco - Staff

Building your HACCP Plan—Part 1

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?”

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Remco - Staff

Five Things You Maybe Didn’t Know About HACCP

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.

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Remco - Staff

White Paper: HACCP Planning for Food Safety

A HACCP plan, although not required for all food processors, is a great foundation for any food safety program and can help to mitigate the risk from biological, allergen, and physical hazards.

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Remco - Staff

Checklist: Cleaning and Sanitizing Considerations

Where do you start when it comes time to build or evaluate a sanitation program for a food plant?

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Remco - Staff

Cleaning and Sanitizing Basics for Food Plants

Food processing facilities turn out many products that nourish and feed our human communities; however, they also provide an attractive environment to encourage the growth of potentially harmful microbiological communities. How does your operation address these risks?

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Remco - Staff

Remco Product’s Blog Series Teaches Ten Things To Know About Color-Coding

ZIONSVILLE, IND. (July 25, 2013) To make color-coding food processing facilities easier, and to give processors more tools at their disposal, Remco Products has published a blog series, 10 Things to Know About Color-Coding.

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Remco - Staff

10 Things To Know About Color-Coding: Use Complete Implementation

We’ve come to the final post in our series of 10 things to know when starting or revising a color-coding program. You may have already determined that color-coding is the solution for your facility’s food safety needs.

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Remco - Staff

10 Things To Know About Color-Coding: Communication is Key

Essential to an effective color-coding system is a well thought-through communication plan. With the proper communication channels in place, your color-coding system has the best chance for successful adoption—in turn helping you to mitigate the risk of cross-contamination.

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Remco - Staff

White Paper: Making the Decision to Apply Color-Coding

With the signing of the Food Safety and Modernization Act (FSMA) in 2011, many food processors are taking proactive steps by instituting color-coding as part of their Good Manufacturing Practices.

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Remco - Staff

White Paper: Selection, Care, and Maintenance Guide for Food Contact Tools and Equipment

In food processing, proper maintenance is important for assuring a sanitary processing facility.

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Remco - Staff

10 Things To Know About Color-Coding: Keep it Simple

The core piece of advice that Remco communicates to food facilities implementing a color-coding program is to keep it simple. A common paraphrase of Occam’s Razor, originally written in Latin, is “All things being equal, the simplest solution tends to be the best one.”

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Remco - Staff

Worksheet: Mapping Your Color-Coding Program

Use this worksheet to help you map a custom color-coding program at your food processing facility.

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Remco - Staff

10 Things to Know About Color-Coding: Breaks Down Language Barriers

The environment in a food processing facility can be a chaotic place. This is compounded when you bring multiple languages into the mix. Trying to keep everything organized and streamlined can at times be a daunting task.

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Remco - Staff

10 Things To Know About Color-Coding: Traceability

Recalls are serious business. No one wants to see a recall happen to their company, but it happens all too often. So, it goes without saying that food safety is important. From the field all the way to the table, keeping our food safe has to be a top priority. Knowing where fo...

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Remco - Staff

10 Things to Know About Color-Coding: Regulators Love It

If your business is food processing, you are no stranger to government rules, regulations, and auditors. Complying with federal food safety regulations is crucial to the success—or even existence—of your operation.

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Remco - Staff

10 Things to Know About Color-Coding: Guidelines and Best Practices

While the FDA does not currently have any standard set rules to follow when it comes to implementing a color-coding program, there are some common best practices that you can follow to get the most out of color-coding the facility.

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Remco - Staff

Checklist: Is Color-Coding Right For Your Food Processing Facility

Remco has developed a handy checklist that you can use to determine if color-coding might support the food safety efforts at your facility, such as HACCP compliance and requirements of FSMA.

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Remco - Staff

10 Things to Know About Color-Coding: Zones and Critical Control Points

Just about every food processor knows that complying with food safety regulations from the FDA and other regulatory bodies is a vital aspect to the success of their overall operation. Without achieving this compliance, it would be fairly difficult to run an effective food proc...

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Remco - Staff

Clean more efficiently with new tools in Vikan’s® EDGE Brush Range

In a food processing environment where hygiene is critical, dependable cleaning tools are a must. For over 115 years, Vikan® has focused on developing the most hygienic and efficient cleaning tools in the world. This year, Vikan unveiled the new EDGE Brush Range that is design...

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Remco - Staff

Vikan® Releases EDGE Bench Brushes 4587 And 4589

Remco Products is pleased to announce new brush designs from Vikan®, a global leader in advanced hygienic cleaning solutions. The new styles, 4587 and 4589, are fully color-coded bench brushes. The 4587 is a soft brush and the 4589 has medium bristles.

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Remco - Staff

10 Things to Know About Color-Coding: Preventing Cross-Contamination

In this third part of our color-coding series, we discuss how color-coding can help prevent cross-contamination in food processing facilities. Facilities with cross-contamination concerns should particularly consider color-coding their food processing plants to lower that risk.

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Remco - Staff

How to Care for Remco Products and Vikan Tools | Remco Products

To give your Remco Products and Vikan tools a longer lifespan, there are a few care instructions you should follow, including using proper autoclave temperatures, storage methods, and cleaning procedures.

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Remco - Staff

Chemical Resistance

Data sheet about chemical resistance.

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Remco - Staff

10 Things To Know About Color-Coding: Who Can Benefit from Color-Coding?

The first point was: All types of food processing facilities can benefit from a color-coding program. Whether the facility is concerned with cross-contamination or not, any food processing center can benefit from color-coding. Color-coding helps keep the work area sanitary, an...

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Remco - Staff

Remco Offers New Brush Design

Remco Products introduces improved products to the brush line from Vikan®, a global leader in hygienic cleaning tools. The new products launched at the beginning of the year, and are now available from Remco Products exclusively through distributors.

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Remco - Staff

Remco Unveils Vikan’s New Wall Bracket Design

Remco Products introduces improved products to the wall bracket line from Vikan®, a global leader in hygienic cleaning tools. The new product launched at the beginning of the year and is now available from Remco Products exclusively through distributors.

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Remco - Staff

10 Things to Know About Color-Coding: Series Introduction

Not only does it help prevent cross-contamination due to pathogens, allergens and foreign contaminates, color-coding has a variety of other uses.

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Remco - Staff

Remco Offers Purple Color-Coded Hygienically Designed Products

Remco Products has added an eighth color to its line of HACCP-compliant color-coded products. With 21 products now offered in purple, users can select from a variety of cleaning and material handling tools in this vibrant new color.

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Remco - Staff

New Ceiling Squeegee for Food Processing Plants

For the problem of ceiling condensation, Remco offers a newly designed ceiling squeegee from Vikan®, and will feature the new tool at the IFT Food Expo® 2012.

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Remco - Staff

Remco Adds 16 Oz. Color-Coded Scoop

After multiple requests throughout the years, Remco Products is pleased to offer a fourth hand scoop as a complement to its existing line of hand and bowl scoops.

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Remco - Staff

Remco Expands Color-Coded Paddle Scrapers Line

Remco Products is now offering 7011/7013 paddles in all five colors. They provide a stiff or flexible option for mixing, stirring and scraping applications and can be used with any of Remco’s color-coded European-thread handles.

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Remco - Staff

Remco Offers Orange Products

Help prevent quality lapses before they happen. Remco is pleased to offer yet another color-coded tool option in the fight against cross-contamination and allergen separation.