Vikan’s guide to food-handling utensils

Food-handling utensils are right at the centre of your operations. If designed, used and maintained properly, they can help you work more effectively and ensure product quality and consumer safety.

This guide is intended to help you familiarise yourself with the qualities and capabilities that food-handling tools need if they are to do their job effectively. It provides advice, tips and tricks on how best to select, use, clean and maintain your tools

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

Vikan – Cleaning Tools in The Kitchen

This one-box solution provides every tool you need to clean in your commercial kitchen. All tools are designed to be long lasting, easy to maintain and deliver outstanding cleaning performance. This kit contains: 1x Broom, 1x Crevice Scrub, 2x Aluminium Handles, 1x Dustpan, 1x Dustpan Brush

Vikan’s kitchen and restaurant solution provides a pragmatic approach to the sector’s challenges of ensuring efficient hygienic cleaning, avoidance of cross contamination and a safe physical environment.

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

Vikan – Colour Coded Segregation

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.

SUMMARY

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.

color-vikan.png

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

Hygiene Revolution – Vikan Ultra Safe Technology

 

ULTRA SAFE TECHNOLOGY is part of Vikan’s ambition to create the most secure, safe and hygienic cleaning tools for the food and beverage industry. Let us show you how we are setting new standards.

Vikan’s new Ultra Safe Technology is a revolutionary new line of brooms and brushes that help improve food safety and quality, minimize food waste and increase cleaning efficiency. These new products from Vikan comply with food safety regulations and minimize the risk of contamination hazards.The innovative technology utilizes enhanced bristle security units directly molded to the brush block, removing any gaps or seams while offering unprecedented bristle retention strength. The hand brushes, deck scrubs and sweeping brooms each have a unique bristle pattern to optimize function, while spacing between the bristle units makes each tool easier to clean, dry, and inspect.

UST’s unique design and construction improves bristle retention and allows for significantly more effective cleaning of the product itself.

UST provides a level of hygienic design that has never been seen before. In areas that are hygiene critical, UST gives food processors the confidence that bacteria and foreign contaminates will not hide in and around the tools. This makes UST an outstanding alternative to resin set brush products.

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

 

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.

VIKAN-BUCKET-FINAL.gif

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 :

VIKAN.png

  • 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!

Foto-product.png

 

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.

SUMMARY

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.

color-vikan.png

vikan.png

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