A Problem Solver, However You Use it !!

When you scale up a bucket to hold 20 litres of food and beverage ingredients, the bucket becomes more than just a bucket. With its hygienic design and premium-quality, durable materials, the Vikan 20 Litre Bucket is a multi-purpose powerhouse you’ll find yourself using everywhere.


Dealing with glass debris in food processing operations

Accidents sometimes happen – in food processing operations just like everywhere else, a bottle or glass jar falls from the production line, off a conveyor belt or out of the packaging, and smashes on the floor.
This has to be dealt with – and not just in any old way.

Solution We can Offer :


  • The selection, use, maintenance and storage of dedicated, identifiable, colour-coded cleaning equipment for food container breakages
  • The selection of dedicated, accessible, closable/lidded, colour-coded waste containers for collecting debris from food container breakages.

Some tips Our Vikan experts normally suggest;

  • Choose a unique colour for tools associated with cleaning up glass debris – it should be a colour that is not used for any other purpose anywhere at the site. It’s usually also a good idea to select a colour with a high, obvious signal factor, such as orange or pink.
  • Keep the items in, or close to, the area of risk so they are easily available when breakages occur.
    Keep the items well away from other cleaning equipment to prevent any risk of cross-contamination. The best thing is to have a separate container (such as a Vikan bucket with lid) into which any stray pieces of glass can be placed.
  • There should also be agreed routines for emptying and cleaning this container and the glass breakage cleaning equipment, regularly.
  • Use a mobile shadowboard on which to place the tools, and keep them in order. Such a board is easy to roll out when an accident takes place.

Be prepared for accidents!



For more information, please contact us: (021) 758-759-88 or you can email to profiklin@profiklin.com

Colour it clean

How it works

Colour-coded segregation helps minimise the risk of product cross-contamination from microbes and food residues, including allergens, chemicals and foreign bodies. It works by assigning cleaning tools a specific colour for use in specific areas and/or for specific tasks.

For example, red tools can be used in high-risk areas, and yellow ones in low-risk areas. Blue tools could be used to clean surfaces that come in contact with food, while green ones could be used for cleaning floors. This makes it easy to identify whether tools are in the wrong area, or are being used for the wrong task.


Heightened food safety regulations are driving the need for documented food safety management systems. As a result, more food processors are using colour-coding throughout their facilities to help manage food safety risks.

Colour-coding can be an effective and easily understood way of minimising cross contamination. It has been shown that, with proper implementation, the benefits of a colour-coding system can outweigh the costs. Additionally, while it is not yet a firm requirement by law, colour-coding is often looked upon favourably by customers and inspectors as a practice that shows a companys commitment to food safety.



For more information, please contact us: (021) 758-759-88 or you can email at profiklin@profiklin.com