Selected Questions from our High-Risk Food Production Webinar Answered by Hygiene Experts

During our recent webinar titled "Hygiene in High-Risk Food Production: Keep it Clean and Chill," Deb Smith from Vikan and David Buckley from Diversey explored the significant food hygiene and sanitation challenges faced by high-risk food production facilities and proposed practical solutions. The webinar was packed with insightful questions from participants, but due to time constraints, we couldn't address all of them during the session. Rest assured, all inquiries were thoroughly addressed afterward by our Vikan and Diversey hygiene experts via email. Here are five questions and their answers that we believe might be of particular interest to you. Some of the questions have been slightly edited for conciseness and clarity. **1. Is dry cleaning recommended for high-risk food production facilities?** Dry cleaning can be an effective method if it can sufficiently mitigate the risks to an acceptable level. This decision ultimately rests with you and your team, as you are well-versed in the specific hazards you're dealing with and the acceptable thresholds. If you can establish a dry sanitation protocol that meets these standards, as evidenced through method validation and sanitation performance monitoring, then yes, we would recommend it. However, achieving these levels might be more complex if limited to dry methods alone. We recommend considering dry or low-water methods to remove most of the dirt before proceeding with any wet sanitation. Reducing water usage not only cuts costs but also minimizes the risk of contaminant spread. Techniques like alcohol-based cleaners, air guns, fogging, heating, dry ice blasting, and microfiber cloths are commonly used either independently or in conjunction with other methods. **2. Should enzymatic cleaners be used?** Yes, provided the price is reasonable and you're confident in maintaining proper sanitation standards. While enzymes can enhance a cleaner's effectiveness, it's crucial to critically evaluate the marketing claims. The primary cleaning power comes from surfactants, which act quickly, while enzyme activity depends on several factors, such as time, pH, and temperature. Always inquire about the usage parameters of enzymatic cleaners and ensure they align with your sanitation goals. For instance, one popular enzymatic cleaner requires cold water to maintain its efficacy; otherwise, the enzyme becomes inactive. If you need further assistance, don't hesitate to reach out to David Buckley at [david.]. **3. Are there specialized cleaning tools that are more efficient for high-risk facilities?** Proper cleaning of food-contact and non-food contact surfaces is vital for food safety. Therefore, selecting and managing cleaning tools appropriately is equally critical, as they can both harbor and transfer contaminants. For more details, check out our blog post on preventing contamination through cleaning tools: [How to Keep Cleaning Tools from Becoming Vectors of Contamination (remcoproducts.com)]. As mentioned in the webinar, hygienically designed tools—those that are easy to clean—are instrumental in reducing cross-contamination risks in high-risk facilities. They're also required by certain global food safety standards, such as BRCGS and FSSC22000. Look for tools featuring these hygienic design elements: - No sharp angles - Accessible areas for cleaning and disinfecting, such as nooks and crannies - One-piece construction or easily dismantled - Smooth surfaces - Made from food-safe materials Vikan's Ultra-Safe Technology brushes and Ultra-Hygiene squeegees exemplify hygienically designed tools. However, remember that even a well-designed tool needs thorough cleaning, storage, and maintenance. More information is available in our white paper at: [Choosing Hygienically Designed Cleaning Tools (ipaper.io)]. For additional support, contact Deb Smith at [email] or Amit M. Kheradia at [email]. **4. What are the recommendations for approved cleaners in an organic-certified facility?** The National Organic Program (NOP) offers limited room for chemical formulators regarding cleaning agents, and we are unaware of any NOP-compliant cleaners. However, you might not need one! Non-food contact surfaces like floors and drains don't require special cleaners. Additionally, for food contact surfaces that have been cleaned, they should be rinsed before applying the final sanitizer. We prefer Peroxyacetic acid (PAA) as the final sanitizer, widely used as a no-rinse produce wash or hard surface sanitizer, depending on the product label. If you seek an eco-friendly option, look for products with the EPA Safer Choice stamp. For further guidance, email David Buckley at [david.]. **5. How can Vikan and Remco assist high-risk food production facilities in choosing the right hygiene and sanitation solutions?** Vikan has been providing innovative, hygienic cleaning tools to the food and beverage industry for over 125 years. Following the 2018 acquisition of Remco, a U.S.-based company, our product range now includes material and food handling tools and equipment. We encourage you to explore the following resources to support your food safety and sanitation initiatives: - Visit our website, [www.vikan.com], offering comprehensive information about our products, target sectors, and services, particularly our knowledge center and hygiene expertise. - Sign up for our free monthly newsletter to stay updated on market trends, product launches, webinars, trade shows, and company events. - Book a complimentary site survey with one of our regional representatives, who will assess your hygiene and sanitation practices and provide tailored recommendations. Our Virtual Site Survey Service recently won the Best New Product/Service Award from The Society of Food Hygiene and Technology (SOHFT). For more information, contact us directly. **Disclaimer:** The answers provided are professional opinions from hygiene experts and do not constitute endorsements of specific products or services. Conduct your own risk assessments and develop hazard controls as part of your food safety plan. For further support, contact: - Deb Smith, Global Hygiene Expert for Vikan, at [email] - David Buckley, Director of Technical Consulting for Diversey (North America), at [david.] --- **Recent Blog Posts** **The Use of Sponges and Scourers for Cleaning** By Debra Smith, Global Hygiene Specialist A common query we receive pertains to the use of sponges and scourers for cleaning. The answer, as in most aspects of the food industry, should be based on a risk assessment. **Making Way for 2023 - Food Safety and Sanitation Ends With a Strong Note In 2022** By Amit M. Kheradia, Former Environmental Health and Sanitation Manager, Vikan North America 2022 was marked by challenges such as the ongoing pandemic, geopolitical tensions, and supply chain disruptions. Yet, the food safety sector showed resilience. **From the Sales Desk: Virtual Site Surveys** By Remco Staff Virtual site surveys, utilizing technology like Microsoft HoloLens, have become invaluable in suggesting tools and best practices for food processing facilities.

Storage Basket

Leather Storage Basket,Saddle Leather Storage Basket,Storage Basket With Lid,Woven Storage Basket

Foshan City Misirui Furniture Co., Limited , https://www.misiruifurniture.com