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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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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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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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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

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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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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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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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

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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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

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

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

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

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

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

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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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

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

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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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

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

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

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

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.